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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."

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Price Summary

  • We started tracking this book on January 16, 2019.
  • The current price of this book is $9.99 last checked 17 hours ago.
  • This book is currently at its lowest price since we started tracking it.

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Additional Info

  • Publication Date: January 28, 2017
  • Text-to-Speech: Enabled
  • Lending: Enabled
  • Print Length: 399 Pages
  • File Size: 3,526 KB

We last verified the price of this book about 17 hours ago. At that time, the price was $9.99. This price is subject to change. The price displayed on the Amazon.com website at the time of purchase is the price you will pay for this book. Please confirm the price before making any purchases.