"Note, that yeast of good Beer, is better then that of Ale"

Kenelm Digby’s assertion that “yeast of good Beer, is better then that of Ale” reveals underlying values, practical knowledge, and the brewing priorities of his time. Firstly, such a statement reflects a hierarchy among fermented beverages. In seventeenth-century England, beer and ale were not identical: ale was traditionally unhopped, while beer included hops, which may have influenced not only flavor but also fermentation properties and preservation.

Yeast was recognized for its transformative power, fundamentally affecting taste, clarity, and stability. Digby's preference for beer yeast suggests that it produced qualities in finished drinks that were more highly prized, perhaps a cleaner fermentation, less residual sweetness, superior clarity, or a more agreeable flavor. Beer, being hopped and likely undergoing longer storage, may have developed a more robust, healthier yeast culture. These factors would affect the yeast’s ability to ferment future batches efficiently.

The passage also hints at the practical realities and empirical wisdom of early modern brewers, who cultivated and recycled yeast. Using yeast from “good Beer” rather than ale indicates a respect for proven performance, beer yeast had demonstrated desirable fermenting traits. Such advice, too, suggests an awareness of the variability and potency of wild or reused yeast cultures. Since the yeast’s “health” and fermentation strength depended not merely on species but on the condition of the beverage from which it was drawn, preference for beer yeast implies a concern for consistency and quality across subsequent brews.

Additionally, this line offers a snapshot of technical standards before isolated pure strains and laboratory science. Brewers worked by observation and selection, passing on wisdom based on repeated success and failure. “Good Beer” itself likely signals well-brewed, stable, and flavorful stock, a source worthy of propagating into future batches. Thus, Digby’s guidance bridges sensory judgment, microbial practice, and the pursuit of excellence in artisanal brewing.