The evening Argus. [volume] (Rock Island, Ill.) 1861-1871, 1865-11-01
Lager Beer.

An explanation OF the method Of mspufac.
| turing lager beer may be Interesting bu,
first we must tell what the article Is, chemi-
eally speaking. Lager beer is fermeDted
liquor made from matted grain, most gener.
ally, we believe, from barley. Hops and 9TH
| er bitter tlavoring matters are added to i'm
prove the taste and impart their peculiar
properties, tonic and otherwise, to the liquor
| Beer is undoubtedly very nourishng drink
| from the gum, sugar and starch held ia solu-
ton and in Bavaria Its use is almost sn es-
sential article of die. with the laboring class
es, aud in some instances takes the place of
animal food. Lager beer, properly made, if
analysed, will give about the following re-
| suit: Water. 9l.SO; malt, 4 IS alcohol. g.
| II carbonic acid, OIL.
The lager brewing season begins about the
| close of October and ends about the fret of
| April. In the manufacture OF beer the bar
| ley. wheat or other grain is selected with
much care. Ii IL first subjected to the pro-
| cess called sleeping, which Is effected In large
cisterns with depth of some six or seven
inches above the surface of the grain. When
the grain has become fully soaked-ususlIy
absorbing about forty or forty-fve pounds to
the hundred weight of barley-it IL taken
OUT, allowed to drain for six hours, and then
spread upon the malt floor, where the next
process of the operation is termed cOncbiuC
depth, the grain soon becomes moist through
chemical changes, and termination common
ces. When this hRs gone sufficiently far,
winch Is known by the grain becoming white
and crumbiy like meal, the process Is chang
ed and termination Immediately arrested by
the grain being spread on the floor of matt
kiln, and the temperature raised gradually
from 30 TO l4O degrees during the operation
of drying the malt being frequently stirred
-
like the first stage, embraces several different
operations. The malt is first ground or
crushed to a coarse powder, which is after
wards shaken into large mash-tubs, contain
ing water at temperature of leo degrees
More water is added, and the temperature
carfully raised several degrees higher. after
which the infusion is drawn of. More water
is then add ed to the crushed malt in the tub
drawn of and added TO the first; still another
wetting takes place with the water at the
boiling point. The next process is the boil
ing, which is done by placing the infusion in
large copper vessels furnished with steam
valves. During the boiling operation hops
are introduced. The boiling finished, the
liquor is strained and allowed to cool, when
it is placed in huge wooden watts. and yeast
added. After having fermented long enough
the liquor is drawn off into large reoeptacles
and stored in huge vaults, where it is allowed
TO remain for several months. This is called
lsgering.
There is no doubt that the CONSUMPTION of
lager beer is steadily increasing throughout
the country. Ii is, in fact, rapidly becoming
our national beverage. Whether il will even
tually supplsnt whisky, and the hundred and
one tonic bitters, is questionable; but il may
gam a predominant hold upon popular favor
and perhaps modify come of our national
characteristics. 1t it will only round of
some of our American angularities. and swell
out our general American leukness into
plethoric respectability. we shall owe debt
of eternal gratitude to our German friends
for importing the custom of mug fitting.
Much as opinions may vary concerning the
Intoxicating power of the beer, there seems
to be no question as to its fattening effect |
and many of our most eminent physicians |
now recommend it to debil;tated persons as q |
convenient and agreeable tonic. free from the |
depressing effects of more powerful stinu-
ants.-Nashuiiie Dispatch.