Public ledger. [volume] (Memphis, Tenn.) 1865-1893, 1878-06-08
FARES sale stables, S. Union.
LAGER BEER,
Expert Opinions as TO the Qualities
which Make 10 PaIaLabIe,
New York World

Expert Opinions as to the Qualities
which Make IL PaIatabIe.
New York World
The term lager beer" is indiscrimi.
nately applied in this country to the
light kinds of beer which are prepared
by a slow process of fermentation. In
this slow process the yeast settles to the
bottom Of the vessels; in rapid fermen-
tstion which is employed in the manu-.
%tacture Of ale the yeast rises to the sur.
face. Lager beer proper, or the beer to
which the term Of lager-meaning store
or s%torage-wa originally given, must
have been kept for a sufficient length of
time in a cellar and preserved in casks
during the ripeDing. Herein do the i'm
ported German beers differ from the do.
nestle. They are " lager" beers in the
true sense OF the word, and have been
kept O year at least before they are used.
The popularity of lager beer as an
American beverage has been gained
within the last ten years, Previous to
that time it was an essentially German
drink.
A World reporter yesterday called
upon Mr.. Hollender, Of the New York
hathskeller, in the Staats-Zeituh build
ing, and obtained some Information as to
the beer trade of this city.
"Oa an average ! have been selling"
Mr.. Hollender said, about twenty Anne
ricau kegs of beer daily. There are one
hundred glasses to a keg, which makes
in all two thousand glassfuls."
Mr.. Hollender further said that Ame-
ricans nowadays were as good judges of
the beverage as the most experienced
Germans.
What constitutes good beer2' asked
the reporter.
Beer with a good TASTE" was Mr..
Hollenders brief response. Then be
added: ION general principles l should
say there ought to be a delicate flavor of
good hops above everything else; for
hops are what make beer wholesome to
the stomach"
What makes the beer of one good
brewery better than that of another"
The quality of the malt and hons
mainly, and then the manner in which
they are prepared. Hops that are boiled
too long get a stale and resinous taste.
In the series Of operations that are me-
cessary for manufacturing, MASKING is
also Of great Importance. The vert
should contain the whole available ex-
tract Of the malt, and at the same time
have a composition suitable for the sub.
seqsent process of fermentation"
How about the color of beer2'
The lighter the beer the better the
malt. You will iud the imported Bohe.
milan beer Of a very pale color, which is
derived from an especially good malt.
When | say light beer l do not mean
clesrness. That is another tribute of
good beer"
but are there not various producss
used to clarity beer2"
Yes; the principal are isinglass and
kaolln, or chlna.clay, but only in exeen.
tional cases should these Gnings be used.
Sufficiently fermented beer will always
show the necessary brightness"
Is there any process employed in the
manufacture of beer in Germany that
gives the foreign beer a superiority over
domestic2'
THE Germans have a peculiar method
Of drying their malt, which is thorough
and systematic, and would require too
much time for the rapidly that is so de.
sirable to American brewers, The quality
of their hops is better also. Hops arc
better cultivated on the other side. And
then, again, every COED German brewer
owns his barley field aud knows lust
what crop to expect. The American
brewer buys some Of his barley in one
place and some in another and mixes Il
all together. But Of late domestic brew.
ers are getting to mix rice with their
barley-on.third rice two-thirds barley
with very good results"
Mr.. Hollender then explained some Of
the peculiarities Of imported beer. The
Bavarian beers-Erlanger and Culm.
bacher-were dark and heavy. The
darkness was due to peculiar process of
sweetening. The principal Bohemian
beers-Pilsner and Budwees-were light.
The Bremen beer is the table beer Of the
Emperor Of Germany.
The sale Of imported beer" Mr..
Hollender added, in c~oncitsion. ais
greatly on the increase. a few years
ago the arrival of sn importation was
looked upon as an event. To-day | NOT
only supply a large number of hotel and
saloon.keepers, but q great many fami.
lies, both German and American
Mr.. Bal, of Roster 4 Bal. in the
Tribune building, attempted to define
what be considered good tasting beer.
He said that although he knew Just ex-
actly how to tell whether any beer was
good or bad, it was not easy to describe
it. The main thing was that it should
" taste pleasant to you while you're
drinking and not leave any taste when
you get through. 1t is difficult, also"
he said, ito say wherein the beer Of one
city differs from that Of another. Maybe
it's owing to the water"
AS a general rule a good drinking
water is suitable for the manufacture NJ
beer. In breweries where they are COM.
PEELED to use hard water it IS usual To
resort to a filter.
With regard to the temperance side of
the question, Mr.. Bal was indignant AZ
what he called the stupidity Of atom.
ping the sale Of beer in order to ston IN.
temperance. Any man can sell lianor
secretly, because he can carry liquors
about him in his pockets. But YOU cant
pocket a beer keg, which is rough on the
beer business.
Judge Grant, Of Davenport Iowo l..