Originally published January 24, 2014 by the US National Library of Medicine Circulating Now welcomes guest bloggers Diane Wendt and Mallory Warner from the Division of Medicine and Science at the Smithsonian National Museum of American History. As curators of our most recent exhibition, From DNA to Beer: Harnessing Nature in Medicine and Industry, Diane and Mallory spent months researching …
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This review was originally published in the Pharmaceutical Journal and Transactions, November 17, 1877, pp. 395-397. REVIEW Etudes sur la Bière, ses Maladies, Causes qui les Provoquent, Procédé pour la rendre inaltérable, avec une Théorie nouvelle de la Fermentation Par M. L. Pasteur, Paris: Gauthier-Villars. 1876. It is part of the creed of the average English beer drink, that the …
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It took scientists such as Louis Pasteur to take yeast from the metaphysical realm into something that we can now understand and manipulate. There are two basic styles of brewer’s yeast: ale and lager. Ale yeast (Saccharomyces cerevisiae – “sugar fungus ale”) works at warm temperatures (15-25C) in the brewery and forms a vast blanket of froth on top of …
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“In 1876, Louis Pasteur brought beer forward by describing the basis for fermentation that beer was fermented not by chemicals but by microorganisms–that is, yeast. He noted that bacteria, mold, and wild yeast were often responsible for the sour beer that plagued France and other countries. With this new understanding, he and other scientists began to refine techniques that could …
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Historians tell us that Noah’s provisions on the Ark included beer (must have been more than a pair of kegs though). And that prehistoric nomads made barley pop from grain and water before they figured out how to make bread. Scientists say Louis Pasteur developed pasteurisation to stabilise beers 22 years before the process was applied to milk. Read the …
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Originally published in the “English mechanic and world of science, Volume XXIII” in 1876. M. PASTEUR has just published with the title, Etudes sur la Biere, a book which is indeed a book of combat. For more than fifteen years this eminent chemist has given his attention to fermentations; he has considerably forwarded their study. Extending his views, he has …
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Pasteur Brewing Louis Pasteur – Science, Health, and Brewing