The Bridgeport evening farmer., 1915-02-17

large a portion of soluble matter as possible, the worts are united. boiled hops are added and the wort is com pIete. It is then rapidly cooled to the proper temperature, the yeast is ada ed and Fermentation proceeds. Dur ing the Fermentation the yeast deve1- ops. attacks the sugar and iberates 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 a piece of marble is dissolved in hydrochloric acid solution. When the fermentation is complete the beer is drawn off and stored in suitable yes sels, 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 ''top Fermentation j and "bottom fermentation or Nober- gaerung" and rtuntergaerung." I might add that the difference is partly due to the temperature at which the fer mentation takes place.
 Process Like Breadnnakine.
 It 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 immemoriaI for the raising of bread. Leaven has come down from the most remote ages It 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 four and water and later kneaded together, the yeast develops overnight and inflates the dough with carbonfc 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 baker to attach a'condens1ng coil to his oven and obtain little condensed alcohol from the vapor given off by his bread in baking. He made great display of this and advertised temper ance bread and had quite a run of trade for a few days, until his neigh boring baker displayed a sign saying that he left all the gin in his bread and 1 turned customers his way.
 How the Yeast Works.
 Yeast was really discovered in 1880 by Anthony van Leeuwenhoeck, with | his new microscope He describes l yeast as slittle globules collected into groups of three and four" It attract 1 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 a liv- ing organism and that fermentation was the result of it's vital action The subject attracted great attention and the study spread in various directions. Some scientists carried on the warfare of words as to the possibility of the 1 spontaneous generation of organisms. Others took up the study of diseases. l Other researches have led to the germ theory of diseases and the discovery of l toxins, antitoxins and immunity. It was discovered that while the great est variety of chemical changes could l be accounted for by the action of liv- l ing organisms, there was fermenta ton which took place in the absence of lfv- i ing organisms. Recent Investigations | have found that all lamentations are produced by enzymes, that the yeast creates the enzymes and that the en- zymes do the work. The following is l the last information that has been ob- tained with regard to alcoholic fer mentation. After the starch has been converted by malting into maltese the next change takes place when the yeast is added. The yeast furnishes the enzyme maltase, which converts l maltese into dextro-g glucose Then an 1 other yeast enzyme, zymase, goes to l The front to attack the dextro glucose, and convert it into alcohol and carbon 1 ic acid gas, but the zymase cannot ac- complish this splitting alone. 1t re auires another enzyme, which is fur nished by the yeast called co-enzymes and even the two together cannot ac- complish the result, and there is fur ther required a phosphate. This phos- phate unites with the sugar forming the substance hexose-p phosphate, and this yields to the zymase and co-en- l zyme, and the result is alcohol and carbonic acid gas. Pasteur proved that i the spelling Of wine, which occurred l in 1864, was due to the microbes. He further found that by exposing the bot tied wine to temperature between 122 and 14O degrees F., these microbes lost their vitality, and the spelling of the wine was prevented. This process is called pasteurizing. In 1872 he made a similar investigation in regard to beer with a like result. PasteuriZing of beer increases it's keeping qualities, and the same process is now applied to milk
 What Beer Consists Of.
 To summarize, I would say that beer
 is a 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
 and tbo so1ution constitutes the wort