SCIENTIFIC RESEARCH IN PRACTICE. 265 



contamination, both as regards the degree of attenua- 

 tion, and the taste and keeping properties of the beer. 



" 5. Different races of normal bottom-fermentation yeast 

 (Sacch. cerevisice) exist with specific properties, which 

 are constant for each race and form distinctive 

 characteristics. ' ' 



Professor AUBRY, Director of the Scientific Brewing Station 

 at Munich, wrote (1885) 1 : "In addition to the breweries 

 mentioned (Spatenbrau and Leistbrau in Munich), a large 

 number of breweries at home and abroad have carried out 

 experimental fermentations with pure Carlsberg yeast. The 

 results which were expected were naturally not attained in all 

 cases, the degree of attenuation was found to be too low in the 

 greater number of cases, 2 the taste was not the one popular in 

 the locality, etc., etc., but all the reports which reached us were 

 favourable as regards the keeping properties, brilliance, and the 

 freedom of the beer from any taste of yeast. The good 

 properties of the yeast have brought about its permanent 

 introduction into many breweries, as, for instance, the Liesinger 

 brewery, at Liesing, near Vienna. In the present brewing 

 season the Spaten brewery in Munich has made extensive 

 use of yeast obtained from Carlsberg, and a great part of the 

 pitching-yeast used in the brewery of the Franziskanerkeller 

 in Munich, during the winter, was also derived from pure 

 cultures of Carlsberg yeast. The course of fermentation and 

 the results with regard to the taste, condition, and keeping 

 properties of the beer, answered all requirements. The 

 property of giving a somewhat low attentuation appears to 

 be characteristic of the yeast, for it remains constant. The 

 taste of the beer at first differs somewhat from the ordinary 

 Munich taste, but approaches more nearly to this with later 

 generations ; it remains, however, soft and agreeable." 



Dr. WILL, of the Scientific Brewing Station, Munich, writes 

 (1885): 3 " If now, as I trust I have made clear, it is possible 

 to detect with certainty the species of yeast which have an 

 injurious influence in the brewery, we must make practical 



1 Zeitschrift f. d. ges. Brauw., 1885. 



2 Carlsberg bottom-yeast No. 2, a quick clarifying species. 



3 Allgem. Brauer- und Hopfenzeitung, 1885. 



