The New Orleans daily Democrat. [volume] (New Orleans, La.) 1877-1880, 1879-04-09
wv Ell LAGER.
A CHAT ABOUT BEER, THE SUMMER
BEVERAGE, AND ITS MANUFAC-
TURE AND QUALITIES.

stronger beverages give way to the mider
beer representative of the DEMOCRAT, think
ing the subject one OF interest, dropped In upon
Prof. Jones yesterday to learn something Of 1ts
properties and how the lager sold In our
saloons affects the human system. We found
the Professor deeply engaged In his Office and
laboratory. investigating some sanitary cues
tlon. The place had about 1t an atmosphere OF
science and study. The walls were crowded
with medical and chemical works. and above the
shelves were hung drawings of microscopic
studies. In the adjoining laboratory were all
the apparatus for analysis.
The Doctor courteously expressed his will
ingness to tell what he knew about beer He
said he had not devoted any particular atten-
ton OF late to the investigation of the subject,
and could not cay anything definite about the
article sold here. He knew that sometimes
authorizations were put In beer that were harm
full, such as eocutns indicus, for the purpose OF
giving 1t bitter taste or to color 1t. Frequent
ly, owing to the use OF damaged rye. eTgot Is
found Ia 1t. The properties of beer are stimu-
latipg from the alcohol In 1t. and tonic from
the malt essence. 1t acts. in proper quantities
beautifully on the stomach and excltes the
action Of the kidneys. One thing he had always
noticed however. in heavy beer drinkers. and
that was that IL they were wounded or bruised
there was always disposition towards gan
creme In the patient. The flesh seemed to have
lost Its recuperative powers.
The Professor believed that there should be
some legal officer appointed to analyze beer
and other liquors In order that their purity
could be assured. When he was last In London
he visited the lab oratory of physician who Is
SPECIALLY EMPLOYED
to examine all the beers and aIes sent from
England to the East Indies for the purpose Of
determining the quantity of alcohol they con-
tanned and other matter, Pure beer was not
harmful when not taken in large quantities
The German people who drink 1t az national
beverage are phiosophic and scientific peo-
pie. The American drinks the stronger slim
ulant. Wha. would be hest OF all is for people
The Professor expatiated at some length on
the government regulations. looking to the in
speclion Of such products By an officer as the
only means OF securing pure article
The reporter next called upon
MR.. EUGENE KRosT
at his saloon on Gravier. near Camp street. Mr..
Kroat has been for many years a close student
1t referred to beer. Over his saloon he had a
well stocked library Of scientific works on that
subject-FreDch, English and German. After a
chat about trade In general, the reporter asked
Mr. Krost, have come over to see you to got
| If possible something about the properties OF
beer: the use Of adulterations in manufactur-
| is pure or not? You know summer is coming
on and beer is during that season the favorite
Mr.. Krost-very well. sir; I'll tell you all
| know on the subject. Tvs q very broad one. and
Reporter-Well, then. how does the beer we
get here compare with that of Germany?
Mr.. k.IAs rule the general public In Ger
many drink
A VERY INFERIOR QUALITY
Of beer. That made by the most of the breweries
| Is not OF q high standard. but there are estab-
1fshments where the best OF beer is made. The
the cheaper kind. The general public bere drink
much better and purer peer than In Germany.
The quality Of that sold throughout the United
states Is much better than the general run In
Rep.-What about the aduteration In the man
ufacture?
Mr.: K.-We have none in our beer, and why
should we? Why, look here: Is there any reason
to adulterste our article when it can be made
ecs II me ADDITION o. such matters
going to. make beer is 80 cheap In this country
1t would not pay to use foreign matters. 1t Ii
adellturated here. It Is almost unknown fol
any dangerous adulterant to be used.
THE PRICE OF BEER
| has been going down of late [Reinhardt, bring
Two s,. be Weh that wouldnt pay to adulter
crops do they raise In the West of barley and
other grains. they can be bought for almost any
R4p.-But don't they get spoiled rye some
times with ergot fungi upon it,
MIR. Knot at ait. Rye that Is found bad Is
taken by the distfllers to manufacture into high
wines or whisky. The brewers have no use fol
It, Beer ts not distilled and bad rye would be-
harmful to 1t. In the process of distillation
after fermentation. the alcohol goes over anC
! does not carry with 1t the impurities OF the
grain.
Reptile manufacture of lager must have
made considerable advance this side the water
during the last ten years. Is it now more scien
Mr.. K.-Certainy Schutzanberger. Of the la
boratOry at the Sorbonne. Pastenr, Liebig and
many others have devoted much study to the
question OF fermentation and the datase, and
now the manufacture of beer Is conducted
ON SCIENTIFIC PRINCIPLES.
They have experimental as to what effects
light, temperature and. In fact. everything have
upon fermentation and the process OF manu-
facture, and the resuls of their study have beer
to make the manufacture almost an exact arr,
, quality of beer from given quantity Of nal
than ever before. Science has brought thi,
about $500
Rep.-What Is used to give different shades q
color to lager Anything hurtiul?
Mr.. K;-Nothing whatever II dark color |,
desirable separate fermentation Is made O
malt That has been slightly scorched In the dry
ing kiln and this gives deep color. As mnct
Of this concentrated malt is added as will oivt
the desired shade. But people don't like tht
heavy dark beers any more. What la wanted
now Is q light pale amber beer, and this IL ths
natural color OF It,. 1t is obtained By a sIOwel
, reorganization and by careful filtration y
AIler the beer leaves the fermentation els