Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1906-02-05

satisfied to pay 10 cents glass for it,
American beer cannot be supposed to be
inferior to the foreign article. In point
of fact. it is better. for beer cannot be
imported or exported without the use OF
acid preservatives
America-s Debt to Beer.
In this country. even under present excise
laws. the temperance problem is fast being
solved, and it is probable that. in COM
paratively short time. America will occupy
the first place among temperate nations
that is unless the conditions under which
the decrease in consumption OF ardent spir-
its and the increase in the use of fermented
beverages have taken place should be
changed for the worse. AS, however, the
experimentation in this country has ranged
from total non-interference to absolute pro-
hibition, and the proper policy has been
found TO be midway between the two. It is
probable that well enough" will be ''let
alone"
How Beer IL Made.
II may be remarked of beer that there is
more misinformation concerning its manu-
/ facture and constituents disseminated by
! Ignorance than in the case of coffee even
/ which is saying good deal. Perhaps de-
scrption OF these will disslpate this ignor-
ance and the unjust prejudice it engenders
/ The ingredients used are sterilzed and
/ Uttered soft water, crushed malt and % per
cent Of rice, or gTits, and hops-there is no
! substitute for hops. The crushed malt is
placed in the mash tub" upon perforated
copper plate, placed some two inches above
! the real bottom. Then. the rice, or gTits
which has been boiled partly under pres
/ sure) to disrupt its cells-which dissolves an
encyn, called diat Use, that with heat and
moisture turns starch into sugar-is added
| to the malt. After being thoroughly mixed
| by mechanically operated MASKING rakes
! the wort" az the infusion is termed at this
stage which has strained through the per-
! forations. Is drained of and entered into
the brew kettle proper, the solids being left
on the copper plate OF the mash tub-to be
eventually sold for cattle feed.
| In the brew kettle the hops in the pro-
portion of one pound 10 a barrel. are added,
| and the infusion boiled two hours, after
which the latter goes tn the hop hack, ="
where the hops are strained out: II Is then
carried up into shallow cooling watts on the
roof. under shelter, 10 take oxygen and
! chemically fix it for the nourishment of the
yeast TO he added later, after which It is
allowed to run down over a system of
partly refrigerated pipes-which brings 1t
down to a temperature of G degrees Fair
enheit-and where II takes up. mechanically.
more oxygen: II then goes TO the ferment-
| ing tanks where the yeast, one pound to
| the barrel, is introduced AS the yeast. be-
sides causing fermentation, also checks
| bacteria. the brewers worst enemy, il is
| added as soon possible to the wort in
the starting tun," where, after twenty
four hours. it begins to work Then the
impurities settle. The yeast uses up the
J sugar or carbohydrates. in beer, it splits
this sugar up into carbonic acid gas and
alcohol in about equal proportions-the gas
quickly dissipates, the alcohol being re-
| tanned After twenty-four hours IL Is
pumped from the starting tun into ferment-
ing tuns where the temperature runs from
% 90 So degrees Fahrenheit. In hive or six
days the yeast quadruples itself; II then
goes to the bottom. and the temperature
falls TO that OF the room, about IS degrees
| Fahrenheit. and is further lowered by brine
coils The beer now has alcohol. dextrine
and a little carbonic acid gas. From here
It is run off into the finishing tanks. where
Il il under about four pounds pressure
| Here the 'kTaeusen'-the infusion ia which
the yeast has begun its works. taken from
the fermenting tuns and added; and the
tanks are then bunged air tight. This
'kraeusen" produces, In small quantities
the carbonic acid gas that gives head 10
the beer The latter is one month in ths
finishing tuns. where II clarifies under a
pressure Of from four to seven pounds to
the square inch. II il afterward passed
through altering machines into the trads
packages.
For bottled beer "kraeusen' is not used
Carbonic acid gas, drawn from the fermen.
tiers. is compressed. washed and added &c
the matured beer and makes il more stabl,
than would the addition OF "kraeusen." Il
Is. perhaps. not generally known that th'
government controls, seals and stamps IN,
tanks from which only are the brewerie'
permitted 10 bottle beer
The Food Value of Beer.
The following comparison Of the dietsti,