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YEAST AND THE VICTORIAN BREWERS: INCIDENTS AND PERSONALITIES IN THE SEARCH FOR THE TRUE FERMENT *
Author(s) -
Anderson R. G.
Publication year - 1989
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1989.tb04641.x
Subject(s) - yeast , context (archaeology) , fermentation , brewing , period (music) , biology , food science , philosophy , biochemistry , aesthetics , paleontology
Events in the elucidation of the role of yeast in fermentation up to the end of the nineteenth century are described. It is concluded that, contrary to the popular view, the more enlightenend brewers had deduced the true nature of yeast prior to the time of Pasteur and were in advance of the dogma of the chemical establishment as represented by Liebig. The activities of scientists of the Victorian period employed in the Burton‐on‐Trent breweries are placed within this context.