Does clear liquor have less yeast in it then brown liquor?

That's not quite how it works! The amount of yeast in a finished liquor, whether clear or brown, is practically zero. Here's why:

* Yeast is the catalyst, not the ingredient: Yeast is used to ferment sugars in the raw ingredients (grains, fruits, etc.) into alcohol.

* Distillation removes yeast: Distillation is a key step in making most liquors. This process heats the fermented liquid, turning the alcohol into vapor. The vapor is collected and condensed back into liquid, leaving the yeast and other solids behind.

* Color comes from other factors: The color of liquor is usually determined by:

* The raw materials used: For example, whiskey gets its color from the charred oak barrels it ages in.

* Additional ingredients: Some liqueurs have added coloring agents.

So, the bottom line is that the color of liquor doesn't indicate yeast content. Both clear and brown liquors have virtually no yeast present after distillation.