Description
This important historic book, as indicated by the rapidity with which it was originally translated into English, charts the birth of crucial modern brewing techniques and in particular, the nature and importance of yeast. Pasteur describes the good practices that had developed 140 years ago that endure today and set out the path by which yeast may be isolated and purified, subsequently employed by Dr Emil Hansen at the Carlsberg Laboratory in Copenhagen. Whether reading this book as a craft beer or real ale enthusiast, for purely scientific reasons or its historical importance, I am sure you will enjoy your discoveries along the way; such as historical data like the following: "It is calculated that 100 kilos. (1.96 cwt.) of ice is the average quantity used per hectolitre (22 gallons) of good beer, between the cooling of the wort and the day of sale."
Tag This Book
This Book Has Been Tagged
Our Recommendation
Notify Me When The Price...
Log In to track this book on eReaderIQ.
Track These Authors
Log In to track Andrew Tyrtania on eReaderIQ.
Log In to track Louis Pasteur on eReaderIQ.
Log In to track David Constable Robb on eReaderIQ.
Log In to track Frank Faulkner on eReaderIQ.