Louis Pasteur’s Studies on Fermentation: The Diseases of Beer, Their Causes, and the Means of Preventing Them

Here is a hard-cover, fully illustrated reprint edition of one of the cornerstone works in brewing science Ð Louis Pasteur’s Studies On Fermentation.

In 1876, Pasteur published his ground-breaking volume, ƒtudes sur la Bire, soon translated into English as Studies On Fermentation. The book changed the course of brewing during the late 19th and early 20th centuries, representing a huge leap forward in the scientific understanding of the processes involved in beermaking.

In his preface, Pasteur modestly wrote, “I need not hazard any prediction concerning the advantages likely to accrue to the brewing industry from the adoption of such a process of brewing as my study of the subject has enabled me to devise, and from an application of the novel facts upon which this process is founded. Time is the best appraiser of scientific work, and I am not unaware that an industrial discovery rarely produces all its fruits in the hands of its first inventor.”

Of course, the brewing industry recognized almost immediately the impact that Pasteur’s work would have on the art and science of beermaking. Brewers around the globe put Pasteur’s findings to work in their breweries and, thus, plunged the industry headlong into the modern era.