RESULTS OF SCIENTIFIC RESEARCH IN PRACTICE. 225 



I introduced pure cultivated yeast for the first time into a 

 top-fermentation brewery in Lille. Shortly afterwards, at 

 the beginning of 1889, I also introduced it into some other 

 breweries in Lille, Roubaix, Douai, and St. Omer, and at the 

 present time there are fifteen breweries in North France in 

 which pure yeast is employed, and all, without a single 

 exception, obtain excellent results ivith it" 



He summarises the results of his practiced experience 

 iwth beers obtained ivith the help of pure cultivated top- 

 yeast, as follows : 



" 1. They have the particular flavour which the brewer 

 wishes to obtain ; 



" 2. This taste is uniform and always remains constant ; 

 it is characterised by great pureness : 



u 3. The clarification takes place more readily and more 

 quickly ; 



" 4. The beers are more resistant to the action of bacteria 

 and have a greater stability. 



" It follows from the above that if Hanserts method has 

 rendered great service in bottom-fermentation, it is now 

 about to do the same also for top-fermentation, and in the 

 latter case it will be of far greater value, for in top-fermenta- 

 tion we have not the advantage of the low temperature which 

 obtains in bottom-fermentation, and which tends to check the 

 action and the development of disease germs." 



Professor van Laer, of the scientific station at Ghent, 

 expresses himself in a similar manner 1 : 



" If, to the practical results obtained by myself, we add 

 those obtained by Messrs. Alfred Jorgensen and Kokosinski, 

 we are justified in stating that the pure yeast question has 

 been solved both for top- fermentation and bottom-fermenta- 

 tion, and that its general application is merely a question of 

 time." 



1 Application industrielle de la methode Hansen a la fermentation 

 haute en Belgique, 1890. Compt. rend, de la Station scientifique de 

 Brasserie, Gand, 1890. 



