PURE YEAST CULTURE. 241 



EUROPE continued. 



Germany. 



*Janssen Witwe, Hamburg 

 *Braukommime, Liegnitz 



France. 



Dazin freres, Roubaix 

 P. & E. Blanquet, St. Omer 

 Masse-Meurisse fils, Lille 

 E. Vennin, Lille 

 E. Butruille, Douai 



England. 

 Combe's Brewery, London 



Belgium. 



Caulier, 10 rue Kerry, Brussels 



Spreux, 5 rue des Corners, 

 Tournai 



Boonaerts & van Breedam, Ma- 

 lines 



Van Tilt soeurs, brasserie la 

 Sirene, Louvain 



Avedyck & Co., ancienne bras- 

 serie Beckx, Louvain 



Finland. 

 Soderstrom, Sornas, Helsingfors 



After I had succeeded, in 1883 and 1884, in introducing 

 pure yeast into some Danish and German low-fermentation 

 breweries, I requested Director Jorgensen to make similar 

 experiments in Danish high-fermentation breweries. It 

 was then found that the choice was to be made between 

 the feebly attenuating species and those which clarified 

 rapidly. As early as 1885, pure yeast was successfully in- 

 troduced in the Wiibroe brewery at Elsinore by Jorgensen 

 and J. WulfT, the director of the brewery. Subsequently, 

 the new system gained a firm footing in the Rahbeks Allee 

 brewery at Copenhagen. This was in 1891, when Mr. W. 

 Haurowitz took over the direction of this and the other 

 breweries of the United Breweries Company at Copenhagen. 

 With the help of two fermenting cylinders, this brewery not 

 only supplies itself, but also gives pure yeast to the other 

 high-fermentation breweries of the company. At about the 

 same time, Jorgensen also introduced a pure top-yeast at 

 Messrs. Baartz & Sons' brewery, d'Oranjeboom, at Rotter- 

 dam. Mr. Grimmer, the technical director of this brewery, pub- 

 lished an account of this in 1890, according to which the new 

 system had yielded good results. He stated (* Oesterreich. 



