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1674: Zacharias Janssen, a Dutch Spectacle maker, created the first working microscope that helped him observe yeast cells and bacteria.
1714: Gabriel Daniel Fahrenheit, a German scientist, created one of the first working thermometers. This invention allowed brewers to control and monitor the temperature of beer.
1789: Antoine Laurent, a French Chemist, discovered CO2 and ethanol were the by-products of fermenting alcohol.
1818: Hot air kilning replaced direct-smoking kilning. The smoked taste that used to be passed to beer no longer existed with predictable mashing qualities
1837: Theodor Schwann, a German physiologist, realized that yeast is a living organism and that fermentation is a process that occurs with the absence of air.
1843: Carl Joseph Napoleon Balling, a Bohemian chemist, invented the hydrometer, a device that allows brewers to gauge the quantitative measure of extract strength.
1868: Louis Pasteur, a French Chemist, discovered that the metabolic rate of yeast could be controlled.
1873: Carl von Linde, a German Engineer, invented the first ammonia cold machine - refrigeration technology. |
