Written by: Lex Protector|July 22, 2020
Manufacture of beer and baking yeast started in the early 18th century itself. Louis Pasteur was one of the famous French scientists who was credited as the first person to understand the process of fermentation and the importance of microorganisms in the production of beer and bakers yeast.
He received his U.S. Patent for the ‘Manufacture of Beer and bakers Yeast’ in the year 1873. Pasteur’s observations on the heat treatment of beer to prevent microbial spoilage was known as the “pasteurization”. He also stated that “Every unhealthy change in the quality of beer coincides with the development of microscopic germs which are alien to the pure ferment of the beer” (1877).
This invention relates to the improvements in the manufacture and preservation of Beer and the treatment of Yeast and wort. As the presence of microorganisms causes variations in the condition or the brewer’s yeast and beer, this invention aims in eliminating the multiplication of these organisms by the following means;
First, obtaining pure yeast by separating the organic germs in the brewers’ yeast; second, by treating the Wort in which all the germs of disease are destroyed; third, by cooling in the closed vessels as there is the presence of a limited supply of filtered air.
