The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1870-07-01
LAGER-BEER.
The Manufacture of the Beverage-Its
Chemical Constituents Its Effects.
From the New York Times. 7

lrrom the New 1ork Times.
There is q capital over 100000.
600 invested in the manufacture OF
lagor-beer in this country. Lager.
beer, as it is manufactured by the
German brewers, is a .fcrmcntcd bow
erage, and consists of tho extract Of
malt (barley terminated by water.
ing process and then dried in q kiln
and hops and water, in which both OF
tho first named ingredients are boiled.
1t derives its name from the custom
in Germany Of brewing it only in
winter and storing it away, or laying
back, that part Of it which is destin-
cd to be consumed during the summer
months, in large cool vaults or cellars,
the German word lager having the
definition Of "stock,'' "store' and
stand" There are thrco kinds Of
tho beverage, viz: Winter beer,
which is brewed and consumed dur.
ing the winter, the lager-beer proper,
and bock-beer which contains moro
malt extract than lagcr-beer,. and is
therefore the strongest of the three.
Tho chemical constituents of lager
beer are, according to Prof: Justus
Won Licbig, the renowned German
chemist, as follows; Alcohol from 2.
. to B per cent; solid substances, as
starch-gum, sugar and vegetable al-
bumen, from 4 to 9pcr cent; carbonic
acid from O. Is to O. 18 pcr cent: wa.
ter from 8S. 5 to 92 per cent. The
proportion Of alcohol contained in it
is small, as appears from the above
analysis, and III this respect It widely
differs from distilled liquors. Lager
beer is a spurious beverage, and is in
toxlcntlng if taken in excessive guam
titles. According to Liebig's doe
trine it Produces in the human body
nothing but fat. Moteschott, the
well.known German naturalist, saws
that good lager-beer is just as nutri-
tious as fruits are. Tho hop-bitter
contained in lager-beer, according to-
some authorities, imparts to it tonic
properties, which maze it an invigor-
atlng beverage. Lagor-beor, these
authorities assert, favors the process
OF digestion by increasing the quanti.
ty of digestive secretions in the stom
ach and Strengthens the muscular ac-
tTlty, when relaxed by sickness or
long oxertion. Good lager-bccr, is
considered by prominent German
Psychologists quite rs healthful to the
human body, rs tea and coffee. On
tho other hand. hop-bitter has som:
nolent effect. 1t prevents the bevor.
age from getting sour. Lager-beer
seems to be. altogether German in
vention, and even in this country its
is almost exclusively in.
thu hands of Germans. Large GUAM
tities Of it are brewed evory winter,
and even, to some extent, during the
summer, in places where, there is a
large German population-for in
stance, in this city, in Newark, N. j.,
in 'Phiiadelphia, Baltimore, Cincinna-
tt, st Louis, Chicago, Milwaukee and
many smaller places, chiefly at the
West. The lager-beer brewd and sold
at Milwaukee, Wis, is considered the
best and the cheapest in this country
1t Is the opinion Of experienced brew
ers that the quality and taste of Ia
ger-heer depend to some degree upon
the water. used for it. The sensible
Germans of the old country as we'll.
as OF this, like those, Of all other ma
tions, consider fresh water the best
and heaithiest of all drinks. If they
feel inclined to take something stron.
ger, when exhausted by hard work
or as q matter Of social custom, they
prefer wine to lager-beer. But the
wine is' more expensive. AS o rule,
however, they prefer fermented lager
beer towhiskey and other distilled IL
quors. The quantity of lager-beer
consumed in this city is relatiSely.lar-
ger than in any other city in the
Union, although it cannot be main
tanned that tho Germans OF this city
individually drink, more lager than
the Germans Of Cincinnati, st. Louis
or Chicago. Besides the homemade
beverage, lager-beer manufactured at
Newark, N. J., Philadelphia, Cincin-
natl, Toledo, Ohio, and other places
Of this country, and sometimes even
foreign lager.beer imported from Ger.
many, is drank III this city. :