hist-brewing: Godisgood

Eric A. Rhude ateno at panix.com
Wed May 12 10:23:05 PDT 1999


Digby mentioned toast with barm spread on it 
that he would float on the wort..

It might have been the stopgap for knowing they
have to add the barm to make the wort work.

Eric Rhude
--
QVI CONVERTERIET HAEC IMMODICE LITTERATVS EST

Beth Ann Snead wrote:
> Doesn't Digby mention floating "yeast toasts" in 1677?
> 
> Beth Ann
> 
> 
> 
> --- 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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