SCIENTIFIC RESEARCH IN PRACTICE. 267 



" No one will be surprised that the establishment of the 

 principle of pure yeast-cultivation, and the truly crushing 

 criticism concerning the general custom of leaving fermenta- 

 tions in the brewery to chance which until then prevailed, 

 and, above all, that the actual introduction into the brewery of 

 pure cultivated yeast prepared by HANSEN'S method, produced 

 at first astonishment amongst practical men with some 

 honourable exceptions then ridicule, and finally provoked 

 hostile opposition ; for it is known to the initiated what 

 obstinate conservatism there is in brewing circles, where 

 all innovations and reformatory efforts are not only met 

 with passiveness and mistrust, but are sometimes most 

 tenaciously resisted. Fortunately many important factors 

 were united in the struggle against the opposition, which 

 finally suffered a decided defeat in spite of the support 

 of some theoretical specialists, more particularly in North 

 Germany and Austria-Hungary. It was chiefly the correct- 

 ness of HANSEN'S views which contributed to this victory, 

 and which completely convinced the most eminent authorities 

 of Europe of the science of fermentation'; secondly, the 

 fact that able experts outside Denmark also began to 

 experiment with pure yeast-cultivation ; thirdly, the highly 

 favourable results which were obtained in the brewery 

 with pure yeast; and, finally, the fact that in 1887 Professor 

 HANSEN, in conjunction with Captain KUEHLE, succeeded in 

 devising a pure yeast apparatus which enabled them to pro- 

 duce large quantities of the pure yeast which had been 

 prepared on a comparatively small scale in the laboratory. 

 At the present time hundreds of breweries obtain a pure 

 cultivated standard yeast from institutions in which pure 

 cultivations of beer-yeast are prepared, and thousands of 

 breweries do the same indirectly in that they obtain their 

 pitching-yeast from the above breweries. The universal 

 employment of pure yeast in the brewing industry is now 

 therefore only a question of time. 



" If we now weigh with the most complete objectiveness 

 the significance of these facts as applied to the conditions 

 obtaining in European bottom -fermentation breweries, we are 

 compelled to acknowledge that the reform introduced by 



