, 1881-01-30


:; use Of sulph,,ric acid and tho latter ueutraliz
> by the use Of lime aud tho deposit remove
teerc wqnld remain enough Of the suPha
Fermentation as we'll IS the r1stc Of tho bee
: To attain tho sume result-i.e.: tho transform,
; ton Of starch Into fermenIable suear-barle
should first be cleaned of all dust aud scahs nj
then converted into malt By the gerntuatiu
! process. Two kinds OF malt are manufacture
, open nIr it is termed air-dricd malt; when sloY
Is dried rs artificial heat kit1l-d dried matt Tt
former process is but little used in this countr
! some Of the albnminuus substances Of tho barrie
become dias1ase, which transforms th
| starch into saccharinc matter and dextrir
;; The dfastase must not be regarded us peculiar
independent substance, but simply Us II porto
Of thu nlburninous purticlcs contafncd III tn
hurley ia state Of Charge, which, bccatlsc the
are changing. and during such change, bril
about the transformation Of tho starch int
destrn st and sugsr Tbs dextr!n impart; to p
consumers But the dcxtrin ds not alone til
Cause OF this body. IL o!den times the qualit
Of beer III Geruan cities was judgcd BY, til
rather singular way. IN open session.. each on
| Of them wouio empty large mug full Of bee
over tho leather seat If his Atdcrn1anic chair. d
agven sign they all sat down, and ut anothe
| signal they ars'se, or attempted to arise. Whei
the ehnirs stuck we'll TO tho seats OF their panta
looms without dropping ott immediately. tht
hcez Was prunouncedt TO be all right and lcufthy
II not, 1t WAS condemned. These worthy lt1t,t
we're not far fr,tn being corrrct tntheir 1udg:
ment. BECAUSE the amount Of vegetable Gutter
contained III the beer Is in proportion to tle
| amount Of malt used in the mcuntactltre .thcre-
Of; and tho more matt used In its preparation
tho more nutritious Ii the beer. Thfs vegetable
gluten IS Of great importance in brewing, be-
cause, IT'S ituppaars in the wort, 1t Is soluble in
hot water, but nearly entirely insoiubie III cold
| water. It happens. therefore, that n brewing oi
beer may be clcnr as long as it is not. but lose
| its cfcaruess US soon It's it ctois. 1t will immc-
| diately become clear again. however, us soon as
| sugar is added, because thu yesctAEtc gluten
/
sacchxrine substances. and in that StAte it easily
dissolvcs IN cold wafer. Or great Importance is
| change BY thorough mailing: Of tho barley and
IL thorough cooking of the wort. 1t ASSUMES II
brown cuor and is then soluble IN cold water.
This proves the following facts: l. The longer
the lnalr is Kiln dried Or ronstcd and the wort
cooked, tho more OF the vegetable gluten be-
comes soluble and the darker and more snb-
roasted aud the wort cooked. the less Of tho
vegetable gluten will be dissolved and the
lighter and moro wfne-ifke will be the product
Thus brewers can
NEGuLArE THE COLOR OF TIE nEtR
according to the wishes and tastes Of rhe con-
suntng public. We Gun easily convince our
selves whether not beer contains yegc-
table gluten in proportion to the color it
has. 4 solution Of tannic acid and water will
immediately scpurAte the vegetable gluten from
the beer, and it will lose its color in consequence
of this separation. Beer colored with burned
sugnr or nigronaltine will not lose Its color by
this process. The more profusc the separation,
the larger was the amount of vegetable gluten
contained In the beer, and consequently the
larger was also the amount of mutt used in tho
preparation Of it. This is written for the es-
pcca1 benefit Of Chicago beer-driukers. who
value the imported Erlanger md Culnlbncher
beers nbqye all others. 4 test perhaps would do
no harm. The phosphutes contained in the beer
are also Indicative Of its nutritive strength.
The amount of thpse substances contained in
q un l1nt nf
malt used III its munufacturr, us well as upon
the length OF time the wort has been subjected
to the cooking process.
Considering the fact that the lime contained in
harti water abaorbs portion OF the ph0sphoric
acids continued in the fermentation and
yeast, and that it will precipita,e the ammonia
created By fermentation Ia the form of u phus-
phate of ammonia and mmguesia, it seems plnin,
that good beer cnnnot be prepared with the
Tho celebrated Burton tEneland}, ulu Is brcwed
with well water. containing Il great deal Of sui |
pirate and carbonate OF E1ne. Many English
maud. add the above substances to soft wutcr, |
because ln their opinion such waters are the I
ecrs. This opinion is bnscd. pcrhups. upon the
Naturalization Of Injurious acids through the
OF lime. II, the United States prep
Chemical Works ut Long lsInnd. n y. caiIed
the Burton water powders. 1t is sold to brewers
On the assurance that these powders will i'm
famous brewing waters from the artesiun
sells Of i3urton-on- Trent. If it is desir-
16 ma tha1 cs OF the a sSaMa
aimed N tue beer. then pure, clear r:linwater Is
irst to be recommended, and next clear, pure
ed h af be
ago brewers use lake water. which they pro-
,oAnto to be excellent for brewing purposes.
Tue Busch & Brand Brewing Company bored ut
heir new brewery on tho E!s1,a road an artc-
ian we'll and attempted to use the watcr there
ron r1 for pr brewing purp"ses: Several trials were
e used In brewing That Company now uses |
Ike all other prcweries In Chicugo, lake water.
Hops are mixed with the wort iii order to i'm
he aromatic bitter taste peculiar to the lupu-
ne. Hops also add to the durability, lie, and
GERS Of Gcrmany--viz: TIC Kaiser-
eer Of Bremen, the Pilzcncr, Libotschancr,
wfe then 4bsn are are o,Pcr X ,f strongly
'act and nntrittye substances, the hops end
1orough fermentation add to their favor. tinr,.- i
! lHltty. and power Of tntoxication. Every drlnker
God beer ut the tip 0f his tongue. IT not, and
he should be deslrous of Knowing whether
s 1e beer n offered him was breved with hops Or
lit. warm the beer gently, and the aroma of the
ops, II my were used in the manufacture of 7;
,setubie substitutes for hops can bo detected =,
: tnstc, because they iack the peculiar aroma | =
the lupuIine; but thoir actual presence can =
ONLY III: PROVEN El THE CHEMIST. | r
cfIc acla hhs been used as q substitute for | l
rps. 70 detect its presence 4 Is only necessary
steep little white woolcu yarn in the beer:
the drug WAS used the yarn will immediately I
sumo yellow color. According to Glassford
G mixing of the hops with the beer prevents b
c formation Of fusl oil; therefore not Il I ?
Ice Of this poisonous substance can be found 4
wcll-hoppeu beer. W
American hops occupy a high position, In I
G markets Of tho world. The Cali o
min hops, like CAforntn hurley are the ! II
'st valuable: next come tho New York b
ltc hops. The State OF Wisconsin does not | u
'tiucc such lArgo quantities OF hops as in 81
:ncr years They are not looked ul5on with [ a,
ich fuyor by American brewers. During tho | ~
ek ending Tee. II. l5oU, there were imported -. !.
III the United States into the London nnrkcr u u
!. bales ot EoPs. as against 2s4 balcs during fe
corresponding week III 1S.9. and no in1portu- ~
during the Same week 1873. During tho s ~,
nc week there were Imported into the Lon ~
market from Germany :Df FROM Belgium ] ~ ~"
ana from Holland l6i,-n totul OF tNE1 bulcs | ~
import ot hops from America into the Lon ~
! markct during tlut one week nouc sur ,,s ,ss
sed. therefore, tht import Of the same nrti- ~
from tue three Aboye-Ilusued countries BIZ 5s, @ Ds
cs. While the English paid from 70 shilli,,rs ~
leu shlltinEs for their OWN. 1nuch-pl;.jstI ~ =
tern kcnt hops, they paid from III sh[lincs c r.,
b5 snllings Tor Americans and only from so an
iin8s to ii0 shittgs for Bayarnu hons This | bel
VS. whit dimensions the American export use
&c IN hops hMs ussImcd., While higher nricns ~,