Abstract
DURING the last few years several improvements have been introduced into the manufacture of beer; in Germany especially, land of sauer-kraut and hops, much attention has been devoted to this spicy and delicate question. In general, however, the apparatus for this manufacture leaves much to desire, and to this day brewers are far from being in possession of a process anything like perfect. Scientific men have given scarcely any attention to the question, which, perhaps, they consider unworthy of their study; while, like the j rest of mortals, overcome by the heat and burden of the day, they perhaps have not disdained at times to raise to their lips the golden beverage, which even the most dainty prefer to the ancient and divine nectar.
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Pasteur's New Process for the Manufacture of Beer* . Nature 6, 418–420 (1872). https://doi.org/10.1038/006418a0
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DOI: https://doi.org/10.1038/006418a0