Brewing Beer Scientifically | A study of Brewing Beer under Laboratory Conditions

The chief difficulty of a study of the scientific principles underlying brewing practice lies in the fact that as it so often touches the limits of our present knowledge there are many questions which have to be studied about which there exists considerable uncertainty and difference of opinion. This naturally raises difficulties for the teacher, for, on the one hand, it is well recognized that some amount of dogmatism in teaching is necessary when introducing a new subject to the student, and, on the other, the state of our knowledge of certain of the questions dealt with in these studies does not justify dogmatic treatment. The position may be illustrated by a consideration of the very important and difficult problems of the constitution of the starch molecule and its transformation by diastase. A large amount of knowledge on these points has been accumulated, and many varied views have been advanced by different investigators concerning them, but none of these views have met with general acceptance,