RESULTS OF SCIENTIFIC RESEARCH IN PRACTICE. 223 



pressly for this purpose, and these pure growths are thence 

 despatched to breweries in all parts of the world, particular 

 yeasts being provided for the production of particular varieties 

 of beer. In this manner scientific accuracy and the certainty 

 of success are introduced into an industry in which before 

 much was a matter of chance, and in which nearly everything 

 was subordinated to tradition and blind empiricism." 



The system has now been introduced into top-fermentation 

 breweries in all countries. After its adoption some time ago 

 by various American and Australian breweries, which are 

 worked on the English system, W. JR. Wilson succeeded 

 (1892) in carrying out this important reform in a London 

 brewery, both primary and secondary fermentation being 

 effected by a single selected species of yeast. According to 

 the reports in English journals numerous breweries in Great 

 Britain have successfully adopted Hansen's system of pure 

 cultivated yeast. 



The following is taken from a report by J. C. MacCartie 

 of Melbourne 1 : 



" The Burton yeast 2 yields a mild ' round ' flavoured beer 

 of great brilliancy and stability, and one that is excellently 

 suited for bottling. I now come to a matter that should be 

 of interest to your readers. Mr. de Bavay and I read with 

 some astonishment the statements made by certain scientific 

 gentlemen in England, concerning the difficulty or impossi- 

 bility of obtaining after- or secondary fermentation when one 

 type of yeast alone say Sacch. cerevisice is used; for there 

 has not been the slightest difficulty in obtaining secondary 

 fermentation in ' stock ' or bottled ales, where the Australian 

 or ' Burton ' yeasts have been used here. 



" I have with Mr. de Bavay over and over again examined 

 both ; stock ' and bottled ales fermented with pure Burton 

 yeast, and that secondary fermentation was vigorous in them, 



1 The Brewers' Journal, 1889, No. 291, p. 489. 



2 A " Burton " species obtained in pure cultivation in the laboratory 

 of the author of this book from English yeast. 



