Pioneer press. [volume] (Martinsburg, W. Va.) 1882-19??, 1915-05-22


1t begins 10 heat ana To terminate.
and from the p!olridS Of the malt there
IS Developed II crriull> substance call
ed diaStASr. which has the property
Of Attacking the starch and making it
soluble. When the process of GERM.
nation has Reached Il certain point the
barley grains are spread over Il larger
field and turned over from time to time
to prevent overwhelming. and germina-
ton proceeds When it has reached
the proper point. as determined by in
spection, the malt is subjected to kiln
drying. the purpose Of which is to ter
inmate termination. because if it is al
lowed to 90 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 extracted in hot wa
ter, when the diaSt:se completes it's &C
ton 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
this constitutes the wort The remain
ing grains are subjected to careful
treatment with water to obtain as
large portion of soluble matter as
possible. the worts are united, boiled
hops are added and the wort is COM
plcte. 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
chemirHi 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
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 top fermenta ton"
and ''bottOm fermenta ton" or "ober-
ghorln@' and "untergaerung" I 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 81
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 remote ages It
IS simply dough which has been kept
Tor several days and In which the
yeast spores caught from the atnos-
phorc have been developed into yeast.
w men this Is added to a furnished
quantity OF flour and water and later
kncadcd together. the yeast develops
overnight and initiates the dough with
carbonc acid gas. at the same time. os
IN the case Of beer. producing q CORE
spending quantity Of alcohol. In more
'i''''b N'lN NflSI MS bpBn Sl1DStl-
tutcd for lcHvcn. but the cause and the
results are tn" same Some years 400
wien IN" Temperance movement was
running high in London il occurred TO
baker 10 httHcl cOndcnsing coil 10
MS oven and obtain little condensed
alcohoi from The vHpor given off bv
Ills Dread III baking. lie made q great
display Of this ana advertised temper
ahce OrrHd ana had quite run Of
trad" for few days. until his neigh
boring baker displayed Il sign saving
mat ne lrft all the gin in his bread and
turned customers his way.
How the Yeast Works.
Yeast was really discovered I'm 1890
by Anthony van Lceuwenhoeck. with
his new microscope He describes
yeast rs little gIobules collected into
groups OF three and four" 1t attract
co III mat time. Of course, very little
attention, ana it was only at the begin.