New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1906-02-18
MODERN BEER BREWING
Is LIQUID BREAD MAKING.
archaeological Science the Chief
Factor in Development of
Hggienic Product.


There's pithy German proverb-and it is worthy
Of remark that the average Teuton give cards
and spades 10 Sancho Panza when it comes TO
getting at the marrow of things in effective If
homely, style-to the effect that in the place OF
brewery bakery is needed" Just how much
Of odd saying this is cannot be figured out
but modern science has explained the cause Of the
situation 1t describes. The one bakes bread that
taxes all the resources of the digestive organs TO
ft il for the repairing, heating and power-supply-
ing purposes Of the human system, while the other
bois Qiquid) bread that is furnished in pre-di-
gesred state, and ready TO perform these ultimate
services Indeed, the champions of beer are ready
10 demonstrate that it provides more than muscle
building and fuel furnishing ngredients-it sup
plies the police force of the human system, the
white corpuscles of the blood with an efficient
auxiliary, an army of yeast cells, the born foes of
disease germs What more can the body want
than satisfactory commissariat and an efficient
sanitary force?
The Tribuues readers were a short time since
given a description of beer brewing but space did
not then permit of explanation OF the reasons
for the several steps in the process. The subject
is so Accordingly interesting naturally feels
keen desire, at each stage OF his education therein
10 seek further and II is so prolific. II would
many pages Of this journal 10 exhaust it. While
the Industry itself is of such vast Importance and
Of such far-reaching concern TO the whole coun-
try one feels irresistibly impelled the setting
forth OF it in all its worth and magnitude.
THE MASTERS TASK
To give the reasons for the operations at the va
rious stages in the brewing process, il will be
necessary rehearse the latter; The first opera
ton is really the masters task. the transforming
Of the barley into ensyu, termed dastase the
Office Of which is TO the starch into sugar. To
do this. the grain is stepped in hot water until
saturated. when II is placed in a revolving cyIir-
der into which filtered air-there he allowed
steal in dangerous germs from the atrnos-
nh IN
the shoot has attained a length Of about three
quarters Of inch. its growth is checked by kiln
drying, at 10 10 30 degrees Fahrenheit.
BACTERIOLOGIsT AND CHEF
Delivered TO the brewer, this barley-maIt is
placed, after being crushed so that the ensyrn's
work will be facilitated, with hot water, in the
mash tub Here the experimenting brewers SCI
entifc attainments-his is no trade like the bak-
er's, but a scence-come in play; for upon the
temperature in the mash tub depends the success
Of the operation. If TOO high, 'twould kill the en-
sym ana II too low. no physical change could take
place
and, here, TOO. he must first mount guard
protect the maltese the sugar solution against
the dangerous germs which might enter and lie
Would give Vinegar instead Of beer Fungi dso
have 10 be guarded against for they would turn the
acteriess and unnaneable these fungi germinate in
it is against the dangerous germs from the atros-
phere that ne Is really on the defensive, for they
ing by the thousands in brief space and beer is
peculiarly open 10 the attack OF bacteria II
De Wen 10 explain here that bacteriology, physics
ana culinary science have most To do with beer
The hot water extracts the sugar, ana the infus
ion-Gt ms stage barley sugar water-after testing.
added 70 lend their asreeably bitter and aromatic
flavor and tonic properties and the whole boiled for
period of-we the length of time that thai many
sided Individual. the experimenting brewer-at
Determines To do this he must, know. ali about
these for hons tfer greagIv in depr ss s 10 nx
They come from New-York, Oregon California
superior 10 the American
As said the hops furnish the tonic and appetz-
Olfactory nerves and palate and which tone up
the GtTy facoT The s e are f aRtr 5GTgsh 6S
heat while the infusion is at the wort" stage;
but they are only fixed by yeast. in the fermenta-
ton process.
BENEFTCENT YEAST GERM
From the kettle the decocton. wort as it is
now termed is run OF into the 'hop-jack.'' whence
the hops being strained out. is run through cool
ing pipes. into which filtered and steriIized air is
pumped 10 supply oxygen for the yeast later and
which reduce il 10 about IS degrees Fahrenheit the
approved temperature AT which the fermenting
Vegetable carbonc acid gas is thought to be the
germ 70 set up fermentation. These germs are in
me atmoSphere For example that cloudy film that
apples as they hang trees. is yeast When the
these little germs attack the fruit sugars 5P 9ks sa
up fermertatiOn-whic goes TO show inCidenTsiIyy
that cider Is no more soft drink than is beer
II l14S 1eIlleEloTS, TINS yeast is added 70 he
wort 10 split the sugar into carbonic acid gas md
alcoh0i It is here that the bacteriologist-in the
person or the experimenting brewer-is scaiD on
the qn we. for no dangerous germs must he al
lowed 10 enter and overpOwer these he1ehcenr
workers, the yeast germs. He knows iust
the temperature a: which the yeast tbr{ves
best and that he has 10 keen Inc irfnsfo1
right there; so he the cooling coil as a cow
terDalance, 10 keep the temperature al 6soraa
where the Yeast Is practically nvincible for Yer
Inentauon. physical change, friction and
the latter develops heat II should be added thonb
that not all germs that may enter are rnaIaTSs--'
dsGtrIne Tor example, Is that one which yrnDa-+.
70 beer It's smooth and palatabe quality: the Teas9
mas no quarrel with the good germs and fo-+T
nately temperatures that suit IL agree perfectly,
with these. P-'teOeiS
WHY BEER AIDS DIGESTION.
AS this story has trick OF branching of daspi,.
the writer. why not digress here while discusst,r
yeast TO explain more fully the experts view ~ ,b
manner In which beer aids digestion? The clesrss
glass of beer contains uyriads OF yeast cells. -.
acted upon by the high temperature Of the stor7acb
sci up MID fermentation and this releases ell
quantities or alcohol and carbonic acid pas Thi.h-
immediately proceed 10 stimulate aud othsru-isa
ana. the organs IN their task of dteesrine
STIMULATING foods II Is because OF fhis I, &c 20
mat beer drinkers rarely suffer from consti-,9ft1
Later, having been carried into the boo5 - IL
sci ABOUT vigorously aiding the white cOrDuscss a.
tnelr work or publication The rich heairIv cC. -
ing nations are their sign manual arro-df-r. =
those VINO nave thoroughly studied the uuesfio7 ~
FERMENTTNG AND CLARIFYING
To return 10 the ''fermenters": The Infusion -.
mains here for ten days during which perios mos,
OF the cerhonic acid gas is liberated The LIQUID -