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Vienna Yeast

The good qualities of Vienna beer and bread are celebrated all over Germany, and are due to the excellence of the yeast used in preparing them. According to Dr. Vogel, the formula for preparing this substance is as follows. Previously malted barley, maize, and rye are ground up and mixed; next put into water at a temperature of 150 deg. to 170 deg. Fahr.; after a few hours the saccharine liquid is decanted from the dregs, and the clear liquid brought into a state of fermentation by the aid of some yeast. The fermentation becomes very strong, and, by the force of the carbonic acid which is evolved, the yeast globules are carried to the surface of the liquid, and there form a thick scum, which is to be removed by a skimmer, placed on cloth filters, drained, washed with a little distilled water, and next pressed into any desired shape by means of hydraulic pressure, and covered with a strong and stoutly-woven canvas. This kind of yeast keeps from eight to fourteen days, according to the season, and is, both for bakers and brewers, very superior to that ordinarily used.