South Bend news-times. (South Bend, Ind.) 1913-1938, 1915-02-02
By Professor CHARLES F. CHANDLER of Columbia University


ton. The process consists of
sleeping the barley in water in
order 10 soften the huSkS. The
barley Swells in consequence and
is then placed on the floor of the
malt house. 1t begins to heat and
TO terminate, and from the pro-
teidS of the malt there is devel-
oped a curious substance called
diaStaSe, which has the property
of attacking the starch and max
ing it soluble. When the process
of termination has reached a GER
tain point the barley grains are
spread over a larger field and
turned over from time to time to
prevent overheating. and germi-
nation proceeds. When it has
reached the proper point, as de-
termined by inspection, the malt
is subjected to kiln drying, the
purpose of which is to terminate
termination, because if it is al
lowed to go over the result would
be a garden OF barley plants of no
further value for beer making.
How the Brewing Is Done.
Next comes the brewing by
which the malt is converted into
beer. The crushed malt is ex-
tracted in hot water, when the
diaStaSe completes its action in
changing the starch to dextrin and
maltese. One part of diaStaSe is
sufficient for 100000 parts of
starch. After the malt has been
sufficiently treated the solution is
drawn off and this constitutes the
wort. The remaining grains are
subjected to careful treatment
with water to obtain as large a
portion of soluble matter as pos
Sible, the wortS are united, boiled
hops are added and the wort is
complete. 1t is then rapidly
cooled to the proper temperature,
the yeast is added and fermenta-
ton proceeds. During the fer
mentation the yeast develops, at
tackS the sugar and liberateS car
bOnic 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 fermentation was
originally given to any chemical
reaction in which gases were lib
Grated in the liquid, as for exam
pie when a piece of marble is dis
solved in hydrochloric acid Solu-
ton. When the fermentation is
complete the beer is drawn off
and stored in suitable vessels, in
which subsequent slow fermenta-
ton takes place and the liquid be-
comes 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
top fermentation" and ''bOttOm
fermentation" or "Obergaerung
and "untergaerung." | might add
that the difference is partly due to
the temperature at which the fer
mentation takes place.
Process Like Brealmaking.
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. Leaven
has come down from the most re-
mote ages. 1t is simply dough
which has been kept for 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 flour and
water and later kneaded 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 cor
responding quantity of alcohol. In
more modern days yeast has been
substituted for leayen, but the
cause and the results are the
same. Some years ago when the
temperance movement was run
ming high in London it occurred
10 a baker TO attach a condenSing
coil to his oven and obtain little
condensed alcohol from the vapor
given off by his bread in baking.
He made a great display of this
and advertised temperance bread
and had quite a run of trade for
4 few DAYS. until his neighhOTing