PURE YEAST CULTURE. 243 



to those made in England. This is especially of interest, 

 since in the latter country brewers have been inclined to 

 believe that a pure cultivated yeast, consisting of a single; 

 species, would be unable to produce the necessary secondary 

 fermentation. The experiments made in Australia were 

 carried out partly with a species which formed the main 

 constituent of a high fermentation yeast from a Burton 

 brewery, and partly with species obtained from Australian 

 breweries. The former pure culture was prepared in Jorgen- 

 sen's laboratory, and the latter in De Bavay's laboratory. 



Pure yeast culture has been introduced with success 

 in high-fermentation breweries in North France by Dr. 

 Kokosinski, the director of the brewing station at Lille. In 

 his treatise entitled, ' Application industrielle de la methode 

 Hansen a la fermentation haute ' (Station scientifique de 

 brasserie, ' Comptes rendus, Gand, 1890, p. 13), he states 

 that he commenced his experiments in 1888 in a brewery in 

 Lille, and that two years later my system had been introduced 

 in fifteen high-fermentation breweries in North France. In 

 further confirmation of the results obtained in that country, 

 Professor Gronlund, of New Carlsberg, has told me that on 

 Nov. 1 6, 1891, MM. Dazin freres, Brasserie de Beaurepaire 

 in Roubaix, wrote to him as follows : " Since 1888 I employ 

 pure cultivated high-fermentation yeast, and after several 

 more or less successful trials, I have found a race which suits 

 our brewery ; the quality of the beer has thereby been greatly 

 improved." The new system has recently been introduced 

 into a large number of French high-fermentation breweries 

 through the brewing station at Nancy. 



In Belgium pure culture was introduced by Dr. J. Vuyl- 

 steke, Professor at the University of Lowen, and by Dr 

 Van Laer, Professor at the brewing station at Ghent. The 

 latter founded La Societe des Ferments purs in 1891. The 

 manufacture of the yeast of this society is carried on in 

 two of the breweries mentioned above namely, Caulier's, in 



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