tion. Improvements in microscopy led Kutzing, Schwann, and others to observe the presence of yeast cells in fermenting liquids, including beer and wine. These observations led Schwann to propose in 1837 (as recounted by Barnett, 2003) that "it is very probable that, by means of the development of the fungus, fermentation is started." The suggestion that yeasts were actually responsible for fermentation was not widely accepted, however; and instead it was argued by his contemporaries (namely Berzelius, Liebig, and Wohler) that fermentation was caused by aerobic chemical reactions and that yeasts were inert and had nothing to do with fermentative
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Discover How To Become Your Own Brew Master, With Brew Your Own Beer. It takes more than a recipe to make a great beer. Just using the right ingredients doesn't mean your beer will taste like it was meant to. Most of the time it’s the way a beer is made and served that makes it either an exceptional beer or one that gets dumped into the nearest flower pot.