2Q2 SCIENCE PROGRESS. 



In the first place we have the evidence of Messrs. 

 Brown and Morris, who conducted a number of experi- 

 ments, extending over a considerable period, at Messrs. 

 Worthington's brewery, at Burton-on-Trent. As no 

 account of these experiments has been published, it is, how- 

 ever, not possible here to do more than record the negative 

 result arrived at. In speaking of their experiments, Mr. 

 Horace Brown recently stated that "up to the present he 

 had not been able, with pure yeast, to produce a beer which 

 would pass muster in every respect V Their chief difficulty 

 appears to have been due to the fact that they did not 

 succeed in finding a yeast which gave a satisfactory cask 

 fermentation, and in consequence the beers soon became 

 unsound. 



On the other side we have the experience of Mr. W. 

 R. Wilson, 2 at Messrs. Combe & Co.'s brewery, London, 

 and of Mr. C. F. Hyde and the writer at Chester's 3 brewery, 

 Manchester. At the former brewery pure single race yeast 

 has been employed for over eighteen months and at the 

 latter brewery for nearly the same length of time, and in 

 both cases with marked success. 



It has been argued by the opponents of the Hansen sys- 

 tem that where a beer fermented with a single race yeast had 

 undergone secondary fermentation, this has been due either 

 to the formation of maltose through the diastatic action of 

 the hops 4 added to the finished beer at racking, or to wild 

 yeasts which it is impossible to exclude. Wilson has 

 shown, however (Joe. cit.), that beer which is run into 

 sterilised bottles direct from the Hansen apparatus under- 

 goes a good secondary fermentation and that the latter is 

 brought about by the original yeast and in the absence of 

 all wild yeasts. In the case of Chester's pure yeast it has 

 also been proved (Miller and Hyde, loc. cit.) that the 



1 Trans. Inst. Brewing, vol. vii., p. 101. 



2 The Brewers' Journal, 1892, p. 527, 1894, p. 49; Trans. Inst. Bre:v- 

 ing, vol. vii., p. 87. 



3 Trans. North. Eng. Inst. Tech. Brewing, vol. iii., p. 39. 



4 Van Laer, The B reivers' Journal, 1893, P- 658. 



