The British Press; or, Morning Literary Advertiser.
London, England, 1819-07-23 00:00:00

? 1E BEER Ririoßitg

(Cosi imeal free Ike fired par.):

From its erect no you did you think its corapositio* vie)
suspicious?-1 did.
Have you, from the twee of porter iB Loadou, formed any
*vision of the mixture of any unwholesome ingredients ?
Pio. I have not; gamily. the enipyreansatie fi4VOltr is so
previteut I do nut perceive say other flavour in the London
porter; I think I have perceived it in the country porter.
Do yo• know how chat Savour is produced?—By the
high-dried malt they use.
Have you been able to form any opinion of the composition
of the ale in town?-1 have not
Does the porter appear to you, generally speaking, tobe
as good as it was formerly, and as strung ?—I can scarcely
carry in my recollection the degree of strength; !should be
inclined *o think it was not so strong; lint that is mere re-
collection that 1 can place no conlideoce iu it at all.
Does the mixture of stale beer, or what are called returns
from the publican. if used with beer is the vats, produce any
bad effects aline the quality Or the liquor ?—lt would have
a tendency to bring oat the acrid:ow fermeniatiosi, snit to
snake it what is called aisle; it moth{ make it decidedly sour,
and prevent its keeping ; it is a matter of great coustequeuce
in all vinous liquors; that they should not be mixed.
Do you know whether the tolositing which is now made
from malt is made from malt very highly turveird, and that
is rolliCipirnee it has a temlency to resole► the beer suite ?
I have lately had an upporimaity, I have hero employed. tn.
deed, to examine several wets of malt, and 1 find that nearly
all the varieties of brown malt put into my hand gyre an
infoximi that ran rapidly jots. an serious termentati 00000 and
did not produce any quantity of spirits of wine, which skews
they contained nu sensible quantity of sugar.
I. that owing to the quantity of chaffy substance they coo-
mined ?—Nu ; I appreheod it is owing to tint or three certain.
stances; in the first place, ittferiur sons of barley ore used for
making the brown malts, because the best malt is that which
is of the palest colour; and as the monsters and brewers judge
• good deal of the quality of their matt by culotte, it is • mat-
ter of importance to retain the finest specimens sit barley for
the beat kinds of malt, namely, pale malt; therefore the
brown malt gets. generally speaking, barley of a• inferior
description to other malt, that has either sprouted in the field
occasionally or been rained upon. and been spoiled, or it low
not been matured so ninth as the other barley ; the consequence
of that is, that when it is subject to the process of onaltiog,
the germination, in which the process of malting novitiate,
does not go on so regularly ; the same grains will run
thorough the process and beyond it, while other grains will
root have gone • sufficient length ; therefore the brown malt
will consist of some grains that are properly malted, other
grants that are too much malted, and other grains that
are little; in consequence of that, there will be • less
proportion of sugar in that malt than in the pale malt;
thete, besides that, in order to give the brown malt that
degree of torn-faction which is necessary to produce the
colour required in porter, it must be exposed to • mach
higher beat than is necessary for the pale malt, and that da
grit of beat, io proportioa as it increase' the colour, dials
nishes the sugar, because the sugar is the first I htng that gives
way under the influence of the heat; and all that the mall.
eters, in the common method of making their brown malt,
get in the way of colour, they lose in the way of sugar.
Theo that malt which is the most highly torrelied to pre-
date colouring gives the least strength and most colour, sod
it is also less liable to create the acetone fermentation?—
SS the commie brown malts, as far as I have examined them,
raisin so large • proportion of starch and oilier matter which
Is **bible, at the temperature at which the brewers make
their mashes, that all those infusions run very rapidly into
the acetous fermentation ; the only variety of torrelled
malt I have aces which is not liable to run into that state of
fermentation, is one for which $ _patent is taken out,
and is called palest malt; that is owing to the peculiar
chemical change which has takes place in it. If contriteo
starch is takes and exposed to the utmost degree of heat,
it will bear short of being converted tutu elm•. coal ; it is con-
verted into a substance very near rewrobling gum ; it is no
longer starch; starch is perfectly insoluble is cold •ater ;
whereas this gum, which is produced by the torrefactiuiof
the starch, is perfectly soluble, and an infusion of this nei-
ther runs to spirituous Bur acetone fermentation ; in short,
it appears to me to undergo no alteration alter having beer
exposed to the air fur even week. ; but in :process of time,
like all other vegetable itifusions, it becomes mouldy, sad is
decomposed.
IYoulit beer keep better, and he more acceptable to the
taste, if no colouring was used at all ?—I conceive the beer
would keep best with such a proportiou of sugar and fer.
ment, that by the process of fermentation would mutually
destroy each other, while the Cootie liquor would be the
result.
It not that process. in a degree impeded by the use of
highly.culuured malt ?-1 thick it is by the common brow*
malt, because the COMMAS brown malt gives to the infasioa
■ large quantity of ferniest. bat little, if any sugar, and on
that accouat they are very apt to run to the salutes fermea-
lotion.
Dues not brown malt alserafford • disguise for other its-
gredients that may he moil fur that purpose ?-1 conceive
that Ibis brown colour that is required fur porter, so doubt
will serve as a cover fur other ingredients, whether for giving
it Savour, or the intoxicatilig qualities.
Then it would be better fur the public if they abandoned
their taste fur high•coleured beer?-1 this& it would, law
dutibledly.