hist-brewing: Godisgood

Beth Ann Snead ladypeyton at yahoo.com
Wed May 12 09:57:37 PDT 1999



--- JazzboBob at aol.com wrote:
> In a message dated 5/12/99 7:10:19 AM Eastern Daylight Time, 
> owner-hist-brewing-digest at rt.com writes:
> 
> << 
>  Jim writes:
>  >As I understand, even without Pasteur's knowledge of yeast
> (1850-60's),
>  >brewers knew  they needed to innoculate new wort with the "froth" of
>  >fermenting good beer. Can someone tell me what this froth and process
> of
>  >pitching it were called?  Thanks....
>  
>  I've read it referred to as "Godisgood."
>   >>
> Godisgood is an early name given to yeast by English brewers who did not
> 
> understand its chemistry and workings but guessed that it was
> responsible for 
> frementation.  It is also spelled Godesgood; goddisgood.  They knew from
> 
> experince to repitch the good whitish stuff from one batch to the next.
> Barm is the liquid yeast appearing as froth on fermenting beer. 
> Pitching or 
> adding yeast was sometimes called "barm to". 
> Yeast was first viewed under a miroscope in 1680 by the Dutch scientist 
> Antonie van Leeuwenhoek and later, in 1867, Louis Pasteur,  (Etudes sur
> le 
> vin, 1866; Etudes sur la biere, 1876),  discovered that yeast cells lack
> 
> chlorophyl and that they could develop only in an environment containing
> both 
> nitrogen and carbon.
> Jazzbo
> 
>
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