Evening star. [volume] (Washington, D.C.) 1854-1972, 1857-12-01
LAG Err BIER.

No country in the world has paid 80 much
attention to beer making as Germany. From
time lmmemerial, the Germans have been De-
cuharly beer-drinking people. In Bavaria,
the most celebrated of all places for good beer
the people are so much attached to their favor
lie beverage, that they regard its exclusive use
Is special mark Of gentility and they look
upon the use Of distilled liquor in eyef 80 great
moderation, As immoral and vulgar disquali-
Tying those who use it for decent society
Throughout the German States Bavarian beer
IS regarded as the standard Of excellence, the
great secret of which appears to consist in fer
menung the wort at an extremely low tempera-
ture, by which the acetous fermentation is
avoided, and all the nitrOgenized matters are
completely separated by exposure to the air
and not by the sacrifice of the sugar in the
wort
The vaults in which German beer is kept are
all under ground, and constantly kept cold, yet
differing according to the variety Of beer re-
quired. Bavarian beer is divided into two
sorts, IStHter and summer. The former of these
IS brewed i'll October, November, March and
April. And 1t Is frequently sent out in bar
rels, in six or seven days after fermentation
has been completed in the tuns; and though at
FIRST il may be, and is frequently quite turbid,
it will In short time become perfectly clear
and may be drawn and served out in less than
month Ii is light, and usually retailed in
tankards, and known as schaHk bier, or pot
beer
Lager-b bier proper, is the summer beer It'll
stronger than the schauk-bier, and by careful
attention in the tun, il increases in strength i'm
proportion as 1t loses sweetness. 1t is brewcd
hn December and January. After the tuns are
filed with it, they are placed in cellars with
triple doors with small intervals between them
SO rs to admit Of one only being open at Il time
These are ali closed and bank ed up with ice and
80 kept until the following August, when the
tuns are opened for consumption. The beer is
found as clear as champagne, and strongly
lmpregnated with csrbonic acid gas supe-
riOr variety Of this is called bock-bisr It is
very strong, and said to have derived it, name
from causing those who drink it to prance and
tumble about like goats or bucks. 1t contains
large proportion of sugar and dextrine for its
hops, and Is very luscious and deceptive Book
bier IS usually made with Bohemian town hons,
which are esteemed the finest in the world. aud
command double the price of any other Small
quantities are sometimes exported to Paris
where they are employed for making a variety
OF beer, which is highly priced for its refresh
Ing qualities. The lager-bier used in the United
States Is usually winter brewed, and nearly al
lied III qualities to the summer beer of Bavaria
And 1t Is probably freer from deleterious quail
ties than other alcoholic liquor used in this
country. By the English process of brewing,
a tree access of air in a very short time spoils
the beer. Hence, they are obliged to put it in
large tuns, which are required to be kept tight
ly closed and covered with sand for several
yeas, in order to prevent acidity. Bv this
means large amount of capital is sacrificed
while the temptation to use adulterating sub
stances is very much increased. Those va
rieties Of beer which contain tho least alcohol
are the most nutritious. A pint OF small beer
or good porter will yield about one ounce and
a half of solid extract This consists of a mix
ture Of starch, sugar, dextrine, Tactic acid,
salts gluten, oil, and the aromatic parts of the
hop. Besides the nutritive properties of most
of these substances, the bitter principle of the
hops gives beer tonic properties, and the alco-
hol communicates exhilaratiDg and stimulating
powers. The quantity Of alcohol in different
varies of beer. averages about rs follnMs