The Wilmington daily Republican. (Wilmington, Del.) 1890-1902, 1892-01-27

More About Deer.
d do not mean to call In question the
xUIormatiOn REPUBLICAN reporter OBJ
{Ained from the superintendent OF a
Wilmington brewery. as to the brew
ers OF beer making; but want to add
when he said only four ingredients en-
Tor Into that process, malt, hops, yeast
and water, he only partially states the
case. Some of his ingredients are
! concrete, and mean several; as for in
stance, when he introduces his malt he
INTRODUCES half dozen distinct and
very Important ingredients.
1. Malt is grain. usually harley, in q
&tAte similar to purified meal. by GER
vain maniputations the grain ls rutted,
and after It's fermentation, is dried,
when 1t Is calleil malt and Is ready for
'fUAe. The process OF multlng involves
Tour stages. The grain is first put into
s . wooden or stone cistern, when IL is
QOyered with water, and il. this conul'
+ Non remains about forty hours. when
N 10 found to have absorbed all the
water II can take up. The best waIei
1or mailing contains much common
salt, sulphate of lime, and carbonate
Of lime, III a state of solution
The bulk of the grain is now about
double what 1t was at inst. Any water
xcmafnipg is now drained oil, wien
the grain enters upon what the malsirl
Z calls the COUGHING stage. IL Is thrown
from the stepping cistern in heap on
the iioor, where IL remains a little
more than day, when 1t takes heat
and termination takes place. The
n next stage is the flooring, when tht
Yrain Is spread with shoveis over tht
\ or to the depth OF about littee1
GAches. 1t is repeatedly turned, nflt
& every time the mass is thinhed uuii
but six Inches deep, termination al
the while going on. The mass IS nov
Bhoyeled into an immense drying kiln
with a perforated bottom, over whicl
y II is carefully spread for drying.
This is done by heated stoves in al
apartment beneath, the heat ascend
Ing through the perforated bottom o
4 the kiln, and drying the mass Of mOis
grain as it passes through. The hea
begins at temperature of about ~
md increases up to $50. and the mas
~ soon well dried. During this pre-
cess, the rootlets break off and ar
eifted out OF the mass. The tempert
ture depends upon line Kind OF mai
Desired, the higher making u dark co
u Dred malt, which is used for sweet al
and porter, while lower temperatur
gives a lighter shade OF malt which
used for brewing the lighter varietie
OF beer, such as bitter, table and sma
"a 0HbI, anu WuHL 10 say llul any tlli
tytical chemist will tell us that TN
malt, which we now have ready for til
brewer. instead Of standing for or
& simple ingredient, represents no les
2han six. The same clements wero
the grain, but during the process [
mailing they have undergone Yer
marked chemical changes,
For Instance, what we call hordien
n during mating has reduced from ;
~ "a 70 in hn tsll
The starch has increased from 81 To
~ per cent, the sugar has increased froi
Y 3 TO Is, gum from to Is. the glute
has reduced from to l, and the resi-
remains the same, | per cent of I'll
mass. But the matt is six distinct il
gradients in unity, instead OF ono il
gredient,
The malt is now ready for the brew
and in the process OF brewing malt M
dergoes several very impOrtaI
changes, The process of brewing /
wolves no less than six stages, al
during the stage of 'mashing Il
bruised grain, the seventh ingredie
appears, which the chemist cal
siiastase, which Is defined as nitr
genous vegetable principle, which l
& acts upon the starch in the nult. al
changes 1t into grape sugar, n col
pound OF three elements. in neat
equal proportions. This makes I,
ingredients up to this point In be
making.
Now the hops are introduced al
they add three more elements "vuI
tile fragrant aromatic OIL bitt
resin and q small portion of tanni
Now we have IL distant ingredients
beer.
- The yeast is now introduced a
othar chemical changes take place IA
other ingredients appear. When t
yeast ls put into this mass OF wat
malt and hops. the temperature is
creased and fermentation is nuRna
eli. Here Is n steamlng pntrid M
and soon the alcohol appears
VI most important fuetOl OF fall,
The effect OF the yeast on the suEa
substance In the mass Is to evolve
cohol. That is. when the mass has q
Aeiently spoiled, alcohol Is produce
For as an eminent writer SAYS "tki
are no chasmsdeep and Wide Sepnrati
fermentation from putI etactiOu Ct
composition" And tails alcoholic pr
ciple Is determined by the kind OF h,
wanted, Oh the market sought. II va
cd for immediate use there may Eo
small amount. but if for shipment
distant countries OF localities, Il
must have considerable alcohol Or
will not keep. But tho per cent m
usually from 3 to To-
Ono of or most diStlngaIshe ana
tioal chemists with an experience Of
years IN his labratary, tells rs that
found ia careful analysis OF I
samples of the bes' bDcg uuin In I
country, nearly ~ per cent of wal
nearly q OF alcohol, anu nearly J
certain eXtracttFe principles Il
came from the hops and lie sagr
there is anything in haet that rep
the waste in animal tissue it Is
sngar, and this is about taudre'hT
OF the whole, and mluy OF the T
writers in Europe nnl America L
given UP the tonic principles int
entirely, and the alcohol IN the i
is what creates tho THIRST for hepr.i
this almost alHaEs lrtIs to strta!
drinks. cur only sufrty los in t,
abstinence from all alnn4Dla DIR
and pre-emineutlg this IS the II
of the weralnSmau. Ii. W. BtEL
0nanCock, Va, jau. 9Th. lsg1.
BIG
RapUaipe Wniir ii, NIep'- as1