The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1886-01-27
TIE nkEIt nKINKERs
How Pastsur Succeeded 10 discovering IL
EOmsdyfir tho Nal dy,

How Pastsur Succeeded Ia discovering u
EOmsdyfir tho MuIIdy.
Eiiabug Rcrier,
During the terrible days Of tbs supre.
macy Of the Commune in Paris, at the
end OF the Franco-German war, Pasteur
was occupied in tho lRba!ory OF NJ.
DuClaux, at OItrmont-Fernnd, in. study.
ing the diseases CT beer with view to at
tempt to raise French beer to the higher
standard Of the German brewers, Beer
ia naturally more prone to disease than
wine, on account Of tho comparatively
large quantity OF gummy and saCcha.
rine matter which II contains in
state favorable to rapid decay. When
the fermentation OF the wort OF beer
sells in at the high temperature to which
it is raised in MASKING, the liquid requires
to be rapidly cooled. SO loug as 1t renains
between the temperature oil 10 and 05' Of
Fahrenheit's scale 1t ii peculiarly liable to
be attacked by the injurious ferments
proper to aCetiC, laCtiU, aud butyric aci H.
II the must OF beer were spontaneously
iermented, like the must Of grape Juice, an
produced in tho place Of beer. In the old
process oil what is technically known as
high fermentation, which Is also the one
that is still employed with the bitter beers
and pale ales OF England, the iermenting
liquid WAS kept in barrels, at q tempera-
ture ranging from G4' to GSo Fahrenheit.
In the process OF "low fermentation"
which Is more generally employed by the
brewers Of Germany and France, a slow
fermentation ia established at a lower
temperature, during which tho yeast Bet
ties down to the bottom Of the tubs and
casks. This work Is then transferred to
open tubs, and the fermentation is carried
on at q temperature Us low az 43' Fahren.
heit, which Is maintained by means Of
floating cylinders filled with Ice for from
ten to twenty days. This low fermenta.
ton beer Is principally mado in the win
ter season, and is preserved in ice caves
until the summer. The cost Of It's pro-
duCtion Is on this account comparatively
high. Twenty-Five gallons Of the beer re.
quire something like two hundred weight
OF Ice for their maturation. The
worth OF beer, after 1t has been
raised to the boiling point, may DO kept
indefinitely II It be mixed only with pure
yeast, and II 1t be preserved from contain.
ination with extraneous germs that are
diIused through the air. The beers fer
mentcd and kept at low temperatures to
some extent fulfill this condition. BY tho
employment Of Ice the brewer is enabled
To meet the demand Of long period II
consumption without any great risk OF
contamination by accidental impurities.
But Pasteur has introduced an additional
safeguard, even more sure than the low
temperature fermentation. He has taught
the brewers 10 bottle the beer when the
fermentation Is approximately complete,
and then to expoEe the bottles for short
time to q temperature ranging between
1899 and 1872 Fahrenheit,
BY this management all extraneous
germs oil undesirable fermenis are killed,
and the beer consequently remains sound
for long periods Of time. This Is essen.
TALLY the practice which is now pursued
upon a large scale, and which is Familiarity
known as the Pasteurization Of beer. In
addition to the adoption Of this process,
the principle chiefly insisted on by Pasteur
Is that the wort shall be protected while
cooling from all organisms accident.
ally floating in the alt, and that the leaven
used for the wort shall be absolutely pure
and itself free from communicating or.
ganism. At tho recent exhibition OF Am.
sterdam, NJ. Vellen, OF Marseilles, showed |
bottles half full OF perfect clear beer
which had been tapped at the opening Of |
the exhibition and left in this exposed |
state TO prove the keeping powers Of the
subjected to Pasteur's method Of preserya.
ton.