The Butler County press. [volume] (Hamilton, Ohio) 1900-1946, 1915-02-12


possible. the worts are united boiled
hops are added and the wort is com
plete. 1t is then rapidly cooled to the
proper temperature. the yeast is add
ed and fermentation proceeds. Dur
ing the fermentation the yeast devel-
ops, attacks the sugar and liberates
carbonic acid gas and alcohol The
rise of the carbonic acid gas through
the liquid causes motion and the liquid
is set to work. In fact, the name fer
mentation was originally given to any
chemical reaction in which gases were
liberated in the liquid. as for example.
when piece of marble is dissolved in
hydrochloric acid solution When the
fermentation is complete the beer is
drawn off and stored in suitable yes
sells, in which subsequent slow fer
mentation takes place and the liquid
becomes clarified The sediment of
the yeast is found in the bottom of the
vessels in the case of lager beer. while
In the case Of ale the Yeast is found
in the form of scum at the top. This
leads to the terms stop fermentation
and bottom fermentation or "ober-
gaerung" and "untergaerung" | might
add that the difference is partly due
to the temperature at which the fer
mentation takes place.
Process Like Breadmaking.
1t is found in practice that in order
to produce either one of these different
kinds of beer it is necessary to employ
yeast yielded by the same variety.
This kind of fermentation is the same
kind of fermentation which has been
employed from time immemorial for
the raising of bread. Leayen has come
down from the most remote ages. 1t
is simply dough which has been kept
Tor several days and in which the
yeast spores caught from the atmos-
phere have been developed into Yeast.
When this is added to a furnished
quantity of -four and water and later
gneaded together, the yeast develops
overnight and initiates the dough with
carbonic acid gas. at the same time. as
In the case of beer, producing a CORE
spending quantity of alcohol. In more
modern days yeast has been substi-
tuted for leaven. but the cause and the
results are the same. Some years ago
when the temperance movement was
running high in London it occurred to
Daker to attach condensing coil to
his oven and obtain a little condensed
alcohol from the yapor given off by
his bread in baking He made a great
display of this and advertised temDer-
ance bread and had quite run of
trade for a few days, until his neigh
boring baker displayed a sign saving
that he left all the gin in his bread and
turned customers his way.
How the Yeast Works.
Yeast was really discovered in 1880
by Anthony van Leeuwenhoeck, with
his new microscope He describes
yeast as little globules collected into
groups of three and four" 1t attract
ed at that time. of course, very little
attention, and it was only at the begin
ming of the last century that it was
taken up and the Investigation was
made which showed that it was liy
ing organism and that fermentation
was the result of its vital action. The
subject attracted great attention and
the study spread in various directions
Some scientists carried on the warfare
of words as 10 the possibility of the
spontaneous generation Of organisms
Others took up the study of diseases
Other researches have led to the germ
theory of diseases and the discovery of
toxins. antitoxins and immunity. 1t
was discovered that while the great
est variety of chemical changes could
be accounted for by the action of liv-
ing organisms, there was fermentation
which took place in the absence of liv
ing organisms Recent Investigations
have found that all fermentations are
produced by enzypes, that the yeast
creates the engines and that the en-
kymes do the work The following is
the last information that has been OBJ
tanned with regard to alcoholic fer
mentation After the starch has been
converted by mailing into maltose the
next change takes place when the
yeast Is added. The yeast furnishes
the engine maltase, which converts
maltese into dextro glucose. Then an
other yeast engine, zymase, goes to
the front to attack the dextro- glucose,
and convert it into alcohol and carbon
ic acid gas, but the Zymase cannot ac-
complish this splitting alone. 1t re-
quires another engine, which is fur
nished by the yeast called co-enzyme,
and even the two together cannot ac-
complish the result, and there is fur
ther required phosphate. This phos-
phate unites with the sugar forming
the substance heXose- phosphate, and
this yields to the Zymase and co-en-
lyme, and the result is alcohol and
the spelling of wine, which occurred
In 1864, was due to the microbes. He
further found that by exposing the bot
tied wine to temperature between
122 and 140 degrees f., these microbes
lost their vitality, and the spelling of
the wine was prevented. This process
is called pasteurizing. In 1872 he made
similar investigation in regard to
beer, with a like result Pasteurizing
OF beer increases its keeping qualities,
and the same process is now applied
to milk
What Beer Consists Of.
To summarize. | would say that beer
is beverage in the preparation of
which matted barley, rarely matted
wheat, rice and corn or its products
are used. The malt is extracted with
hot water, an addition of hops is made