The Kalispell bee. [volume] (Kalispell, Mont.) 1900-192?, 1903-12-18

Beer is perhaps as old as the world,
and although in ancient times this
beverage was produced from all kinds
of fruits herbs and different cereals,
it was very similar in taste to the
beer Of today which is brewed almost
exclusively with barley malt and
hops and some kind Of unmalted &C.
real like rice or corn.
The last century has seen wonder
full improvements in the manufacture
of beer and barley malt, and it is no
eXaggeration to say that none of the
industries have applied more scienti-
fic thought, more inventive and me-
chanical genius or more liberal ex-
penditure of capital that what has
become known as the Art and Science
OF Brewing. Even the last 25 years
has SO completely remodeled the
brewery plant in mechanical as we'll
as scientific way that it is no wonder
that we now have all kinds of brew
ers' schools and scientific stations in
order to prepare the young brewers
older ones in touch with these sta
tons through their many trade jour
mails.
Some persons have certain misap-
prehensions which have long existed
in their minds as to the character
Of the typical brewer and his moral
attitude toward the business of his
life. 1t may be asserted unhesitat
ingly that he believes in the manu-
facture of beer as an incentive to
temperance, and that his constant
aim is to produce a beverage as pure
and nourishing. and yet mildly stimu
lating. as can be procured by the use
of the best materials and the most
advanced methods and mechanisms
To do this, the brewer of today must
be scientist, and must always re
main in close touch with progressive
science.
It is a we'll known fact. which has
been proven by many comparative
statistics, that the most enlightened
peoples of the earth are gradual!
abandoning the intoxicating distilled
spirits in favor of the pure and more
wholesome and less alcohilic NAL
liquors. i'm fact it is generally admit
ted that beer is not only the pures
of all beverages. but also the mos
beneficial for the body and mind.
1t is astonishing that in spite o
the fact that almost everybody in
dulges in glass of beer at one tim
Or another, yet not one in a thousan
has proper understanding of hoy
beer is manufactured, and for thi
reason we shall try and give brie
explanation of the mailing and brew
ing process, and in this way satisf
the many requests from our friend
for such information.
Mating Process.
The barley, after carefully clear
ing and separating same, is soake
in water (steepeD in tank for frol
40 to 60 hours according to the M
ture of the barley and the metho
the malster adopts. This sdeepin,
water is changed every IL hours i
order to dispel all foul air and in
purities which may be on the kerne
The object of this sleeping is to Civ
the kernel sufficient moisture to stal
the germ growing.
After sleeping, the barley run
either on a cemented floor or int
different mechanical devices, whicl
ever system the brewer may hav'
and the terminating will start in
to 4S hours. according to temperatuI
used. Nourishment for the germ
stored up by nature in the endosperl
and consists in the main, of stare
albuminoids and a small amount
mineral substance. 1t is necessaT
that this food shall be made solub
and modified, so as to be availab
by the growing germ. This is dor
by diastase and peptase. respectivel
two engines which are developed
the growing malt. Their function
to attack the starch and ntrogenor
substances, changing them into sugs
and amides which, together wit
phosphate and potash, constitute tn
three main articles of food for tn
growing germ.
The germ, in order to get it's foo
and grow properly, must have MOI
water then, which is sprinkled o.
and the proper amount of oxygen
given by frequent turning of tn
growing barley. While the germin
ton is going on, sugar is decompose
and thereby heat generated. TIL
temperature in the heap will rise
proportion to the amount of suga
(maltose) consumed by the CROWN
germ, and care must be taken tina
the barley does not get overheate
and be kept within the proper ten
perature, or else fungus would d.
velop.
After the one germ, or acrospirt
has grown almost through the kerne
and the radicles have sprouted on
sufficiently, terminating is stoppe