Vaccine development — even as far back as Louis Pasteur in the 1880’s — has historically relied on using a weakened form of the pathogen, or a component of it, to evoke an immune response that would protect against later encounters with the same microbe. Read Full Article

By the end of the 19th century, garlic was the most widely used medical plant in the world. Its anti-bacterial properties were proven scientifically by Louis Pasteur in 1858. Read Full Article

In his time, French scientist Louis Pasteur noted very truly: ‘Science must be the most-elevated incarnation of the Fatherland as, of all peoples, the one who will be the first is the one that will overtake the others in the fields of thought and mental activity’. Beautiful words. Read Full Article

Research is exciting but also a very demanding activity. Louis Pasteur, who did pioneering work in microbes, and in popular perception is associated with the pasteurization process, once said that the secret of his success and his strength lay solely in his tenacity. Research also requires a sharp sense of observation. Read Full Article

Description: Here’s a recipe for a Wiezenbock that I really liked, it was very much like one from our local micrbrewery. This beer was delicious and went very fast(1 week in the bottle and to the fridge ). Ingredients: 1can (3lb 10oz) of Glenbrew Brewmart Austrailian Dunkelbock 3 lbs of wheat DME 11/2 light DME 1 oz Hallerteau hops(3.7 alpha) …

Description: light refreshing honey undertones with a light floral fragrance Ingredients: 1 can coopers wheat or similar 1kg unhopped wheat malt 250 grams dextrose 200 grams tasmanian leatherwood honey hersbrucker hops steeped 1 dry enzyeme 1 saf wheat yeast or whitelabs OG: 1050 approx FG: 1010 approx Primary Ferment: 7 -10 days on the lower end of temperature range Secondary …

Description: There’s an excellent article by Ralph Bucca in the July/August 1994 issue of BarleyCorn that talks about various aspects of brewing with fruit. He provides some general info about handling fruit, when to add, etc., and then provides a couple recipes. One of these is an extract-based Peach Ale that should be trivial to turn into a Peach Wheat …

Description: Mmmmm…It’s good. Ingredients: 6.6 lbs NW Weizen LME 1.4 lbs Alexander’s Kicker Pale Malt 1.0 lb Crystal (lovi 60) 1.0 oz Perle 7.4 aau (boiling) .5 oz Tettnang 4.4 aau (finishing) 1 small roasted pumpkin (4 lbs for about 4.5 cups) Wyeast 3068 Weihenstephan Wheat OG: 1.053 FG: 1.013 Procedure: Cut pumpkin in half, seed, and roast in oven …

Description: I used a 50/50 wheat/malt xtract for the base with 1 quart of grade A Vermont maple syrup. (Vermont = #1 syrup) I kept the flavor/aroma hops low so that the flavor of the syrup would shine through. Ingredients: 6 lbs malt/wheat extract 1 qt. VT grade A maple syrup .5 oz Nothern Brewers hops 60m = 9.8 IBU …

Description: After 2 weeks in the bottle, this was a VERY hoppy beer. In my opinion it was too hoppy for the style. The color was a beautiful amber and it was very clear. After 2 months the hop bite subsided somewhat and it is now an excellent brew—crisp, clear and aggressive with a very white white head considering the …