218 MICRO-ORGANISMS AND FERMENTATION. 



ordinary Munich taste, but approaches more nearly to this 

 with later generations ; it remains, however, soft and 

 agreeable. 



Dr. Will writes (1885) 1 : " 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 use of this knowledge, and only employ 

 pitching-yeasts which do not show the above-mentioned 

 characteristics for the injurious species which so frequently 

 and actively exert a disturbing influence in the brewery. 

 This, however, will only be possible when yeast cells endowed 

 with the properties of normal bottom-yeast are isolated from 

 the ordinary brewing yeast, and further cultivated with the 

 exclusion of every contamination ; in other words, ivhen only 

 pure cultivated yeast is employed in the brewery. Hansen 

 is entitled to the greatest praise in this particular direction, 

 since he has pointed out a way and devised a method which 

 enabled him to attain the desired end. The far-reaching 

 results which were obtained in Old Carlsberg with pure 

 cultivated yeast have already caused many other breweries 

 to employ only pure cultivated yeast, and the results in 

 general have given satisfaction when varieties of normal 

 bottom-yeast were chosen which corresponded with the 

 requirements as regards attenuation and taste. 



" It is to be hoped, therefore, that the value of pure 

 cultivated yeast may become recognised in ever increasing 

 circles, and many old prejudices regarding the yeast over- 

 come ; also that the smaller breweries, which have besides 

 many difficulties to contend with, will not resist the conviction 

 that a number of calamities may be avoided by the intro- 

 duction of pure cultivated yeast into an otherwise well- 

 conducted brewery. The amount expended will yield a 

 liberal interest." 



Dr. Reinke, who is at the head of the experimental 



1 Allgem. Brauer- tmd Hopfenzeitung, 1885. 



