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Engraving of the apparatus used by Louis Pasteur (1822-1895) in one of his earliest experiments in the production of a disease free beer. The flask on the left contains the wort, which he pasteurised by boiling; the corks and tubes were also treated with boiling water. The two necked flask on the right contains a pure yeast culture. The right hand flask was tipped up so that the yeast went into the wort, without any access to outside air (except through the long thin tube at right). The apparatus remained like this for 18 months, during which time the beer formed from the initial fermentation remained sound. Pasteurisation worked by killing microorganisms. Published in Studies in Fermentation, London.
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