The Ronan pioneer. [volume] (Ronan, Mont.) 1910-1970, 1915-04-02

nished by the yeast called co.enzy
and even the two together cannot
complish the result, and there Is
Their required phosphate. This pr
phate unites with the sugar form
the substance hexose-phosphate,
this yields to the Zymase and CO.
lyme, and the result is alcohol s,
carbonic acid gas. Pasteur proved t
the spelling Of wine, which occur
in 1864, was due to the microbes.
further found that by exposing the
tied wine to temperature betwt
100 and 40 degrees r.. these microl
lost their vitality, and the spelling
the wine was prevented. This proc
is called pasteurizing. In 1872 he ms
similar investigation in regard
beer, with like result. PasteuriZi
Of beer increases it's keeping qualiti
and the same process is now appl:
to milk. l
What Beer Consists Of. {il
To summarize, l would say that be
is a beverage in the preparation
which matted barley, rarely malt
wheat, rice and corn or its produt
are used. The malt is extracted wi
hot water, an addition of hops is ma,
and the solution constitutes the woi5
The wort is cooled, the yeast is add.
and the whole fermented to a fms \
The sugar is split into alcohol and ca
bonic acid gas. little free acid. glycer-
and aromatic bodies in small guam
ties result. The product is beer. IT
beer is then placed in watts that it ma
| properly age and undergo SLOW aftp
fermentation and ripening. Finally
is filtered, placed in barrels or bottle
| Bottled beer Is generally pasteuriZe
for the reason l have already STATED
American beer usually contains froi
5 to 6 per cent of eXtract-that mean
soluble food products. 1t contains fr,l.
3 to 4 per cent of alcohol.
One of the most interesting constitr
ents that has been found in beer late.
is peculiar substance called lecithi1
1t has long been known that the phos
pilates were always present In beer
and the last discovery shows that the;
are absolutely essential to the process
of fermentation. But the discovery,
of lecithin is especially interesting be
cause lecithin Is substance which wa!
found some time ago as a constituent
Of the brain. 1t is very interesting
compound of fatty constituents and
phosphorus. and when it's presence il
the brain was first discovered it at,
tractcd great deal of attention. 1t
was thought. even. that it might be
the source Of mental action. and some
suggested the proper name for it would
be "denkstoff' or thinking stuff.
They tell good story about this dis
covery. When they first discovered
the phosphorus in the brain somebody
else discovered that there was phos-
| phorus in the fish, and they started
a story that fish would be good food
for the brain. And so a young stu
dent wrote to Oliver Wendell Holmes
and wanted to know if that story was
true, and if so what would be the prop
err dose. And so DR.. Holmes wrote
him back as follows: my son, it Is quite
true that the brain contains phosphor-
us, and it is also true that fish con-
| tain phosphorus, and after carefully
perusing your letter l would say that
the proper dose for you would be a
whale on toast"
How Beer Resembles Bread.
When we come to consider the rela-
ton of beer to food we are struck by
the analogy of beer and bread. Bread
is made from cereals: so IS beer. The
! bread with little water is solid. the
beer with more water is liquid. The
yeast is employed in both. 1t produces
alcoholic fermentation in both. 1t con-
verts both into palatable and readily
digested food. Both contain alcohol
and carbon dioxide. Beer contains
from 3 to per cent alcohol and is not
Intoxicating when taken in ordinary
quantities. Beer also has bitter and
aromatic bodies derived from hops.
which give it an acceptable flavor and
produce tonic effects. Further. beer 10
one of the foods free from bacteria.
You might be afraid of water. of milk,
but the method Of making beer, dry
ing, heating. pasteurizing and tiltering
it completely free beer from bacteria.
Beer is food and wholesome. 1t con-
tains carbohydrates and albuminoids
and mineral ma terials required by our
system. 1t is appetizing. 1t aids d.
gestion. has engines
l myself have been familiar with the
use Of beer as an article Of food from
my childhood. l remember the barrel
Of ale in my fathers cellar. When l
was seventeen l went to Germany to
study and learned to use beer as an
article of food at the University Of
Goettingen. My first experience really
came soon after reached Goettingen
when | made walking tour through
the Harz mountains with three other
Americans, and l remember to this
day with satisfaction how | enjoyed
at some roadside "gasthaus' nv but
terbrod, schweizerkase and bier" I
have taken beer or ale pretty regularly