Tag Archives: Louis Pasteur

Description: I’m planning on brewing a Russian Imperial Stout for my wedding. The charteristics I’m looking for is a dark, full bodied, somewhat sweet, with light bittering (for an imperial stout), and a hint of esters and complexity. I’ll be brewing this thing as a partial mash and figure on doing a single step infusion mash at around 155 degrees …

Description: Black as the darkest night, rich as the most decadent dessert, Terminator is for the true stout lover. This is a full bodied and flavor packed ale which draws it’s robust complexity from kiln-baked specialty grains. Look for a wide array of toasted, chocolate, nutty and coffee-like flavors in every pint! This recipe was made famous by the McMenamins …

Description: I’m trying for a complex RIS and feel that with this recipe that I’m likely to achieve that. I’d just like some input on this recipe. Ingredients: 4# English Pale Ale malt .5# carapils malt 6 oz English Roasted Barley 6 oz English Black Roast 4 oz Flaked Barley 4 oz Flaked Wheat (considering using spelt) 4 oz English …

Description: I brewed a high-gravity bock last weekend, and wonder what I can do toget as complete a fermentation as possible. My SG reading was 1.136, part of which I think is attributable to some trub in my sample, but it still is chock full of fermentables. I pitched Wyeast London Ale, cause it’s what I had. Ingredients: 8 pounds, …

Ingredients: 6 pounds, Klages 1 1/2 pounds, Vienna 1 pound, light Munich 1 pound, dark Munich 1 1/2 pounds, dark crystal 1/5 pounds, chocolate malt 1/2 ounce, Hersbrucker plugs (2.9% alpha) 1/2 ounce, Northern Brewer plugs (7.5%) 1 ounce, Hersbrucker plugs 1/2 ounce, Hersbrucker plugs 1/2 ounce, Tettnanger leaf hops 1/2 teaspoon, Irish Moss at 30 min WYeast #2308 Munich …

During the terrible days of the supremacy of the Commune in Paris, at the end of the Franco-German war, Pasteur was occupied in the laboratory of M. Duclaux, at Clermont-Ferrand, in studying the diseases of beer, with a view to attempt to raise French beer to the higher standard of the German brewers. Beer is naturally more prone to disease …

Born in Chilly-le-Vignoble (Franche-Comté Province) to a schoolteacher and a housewife, Charles’ education was well provisioned. He attended the lycée Rouget-de-l’Isle de Lons-le-Saunier. This is when he settled on Mathematics and Science. Rural towns would most often raise their sons to tend the fields and the flocks, but if they were destined for academics, these bachelors were sent to Paris, …

Born in 1774 in the capital city, Paris (Ile de France Province), to a family just recently lifted from poverty. His ancestors were peasant stock, mostly farmers in the Lorraine region. Fortunately his father had attained a position at the Treasury so he lived in relative comfort in those restless years before the Revolution. From an early age, Jean Baptiste …

Among the arrivals from Europe by the steamship Etruria yesterday was Dr. Valentine Mott, who spent a week or more with M. Pasteur. Dr. Mott brought with him a memento of his visit to the Paris physician in the shape of a rabbit which was inoculated with rabies virus on the day he left Paris. He was too tired yesterday …

From The Westminster Gazette The next field in which M. Pasteur and his disciples hope to achieve great results is that covered by snake bites in India. Prof. Percy Frankland, in his address on Pasteur’s work to the British Association yesterday, referred to this subject as follows: “The possibilities of securing protection by means of the serum of immunized animals …