Meaning: The quote "Note, that yeast of good Beer, is better then that of Ale. by Kenelm Digby Celebrity" is a statement attributed to Kenelm Digby, an English courtier and diplomat who lived in the 17th century. Digby is known for his interest in science and alchemy, and he made significant contributions to the understanding of fermentation and the production of beer and ale.

In this quote, Digby is making a distinction between the yeast used in the production of beer and ale, asserting that the yeast of good beer is superior to that of ale. This statement reflects Digby's understanding of the differences in the brewing processes of beer and ale, as well as his belief in the importance of using high-quality ingredients, such as yeast, in the production of these beverages.

To understand the significance of Digby's statement, it is important to consider the historical context of brewing during the 17th century. At that time, the production of beer and ale was a significant industry in England, and the methods and ingredients used in brewing were the subject of ongoing experimentation and debate. Yeast, in particular, was a crucial element in the brewing process, as it is responsible for the fermentation that converts sugars into alcohol and carbon dioxide, giving beer and ale their characteristic flavors and textures.

Digby's assertion that the yeast of good beer is better than that of ale suggests that he had a deep understanding of the properties of yeast and its impact on the final product. It is likely that he had conducted experiments and observations to support his claim, and that he had a keen appreciation for the nuances of flavor and quality in fermented beverages.

Digby's interest in the science of brewing and alchemy is evident in his writings, which include detailed descriptions of his experiments and observations in these fields. In his treatise "The Closet of Sir Kenelm Digby Knight Opened," he explores various aspects of food and drink, including brewing, distillation, and fermentation. In this work, Digby shares recipes and techniques for brewing beer and ale, as well as his insights into the properties of yeast and its role in the fermentation process.

Digby's contributions to the understanding of fermentation and brewing have had a lasting impact on the development of these industries. His work laid the groundwork for the scientific study of brewing and fermentation, and his writings continue to be valued as important historical sources for the history of food and drink.

In conclusion, Kenelm Digby's quote about the superiority of the yeast of good beer over that of ale reflects his deep understanding of the brewing process and the importance of high-quality ingredients in the production of fermented beverages. His contributions to the study of fermentation and brewing have had a lasting impact on these industries, and his insights continue to be valued by historians and scientists today.