The Logan Republican. [volume] (Logan, Utah) 1902-1924, 1915-02-27

drying. the purpose OF wnlcn Is 10 ter
inmate termination. because II 1t Is al.
lowed to go over the result would be Il
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 diastase completes its &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
treated the solution Is drawn Off and
this constitutes the wort. The remain.
ing grains are subjected to a careful
treatment with water to obtain as
large a portion Of soluble matter as
possible. the worts are united. boiled
hops are added and the wort is com.
plete. It 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 n 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 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 1t 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. II
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.
| yUhav, q, al o., a
quantity Of -four 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 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 1t occurred to
baker to attach condensing coil to
his oven and obtain little condensed
alcohol from the vapor given of by
his bread In baking. He made great
display Of this and advertised temper.
ance bread and had quite run OF
trade for few days. until bis neigh
boring baker displayed sign saying
that he left all the gin In his bread and
turned customers his way.
How the Yeast Works.
Yeast was really discovered in 1885,
by Anthony van Leeuwenhoeck. witt
his new microscope. He describe.
yeast as "little globules collected int
groups Of three and four" 1t attract
ed at that time. of course. very littl,
attention, and II was only at the begin
ming Of the last century that It wa,
taken up and the investigation wal
made which showed that II was liv
ing organism and that fermentation
was the result Of its vital action. Th,
subject attracted great attention an,
the study spread In various directions
Some scientists carried on the warfar
Of words as to the possibility of tn
spontaneous generation OF organisms
Others took up the study of diseases
Other researches have led TO the germ
theory of diseases and the discovery o
toxins. antitoxins and immunity.
was discovered that while the great
, est variety of chemical changes coul
, be accounted for by the action OF liy
/, ing organisms, there was Fermentation
, which took place in the absence Of liz
Ing organisms. Recent investigation
havs found that all fermentations ar
produced by engines, that the yeas
r creates the engines and that the ell
. zymes do the work, The following
, the last information that has been oil
tained with regard to alcoholic fel
mentation. After the starch has bee
q converted by mating into maltese tn
/. next change takes place when th
= yeast Is added. The yeast furnishe
I the engine maltase, which convert
|. maltese into dextro-glucose. Then al
g other yeast engine, Eymase, goes
= the front to attack the dextro'g lucos
@ and convert 1t into alcohol aud carbon
|. &c acid gas, but the zymase cannot a
a complish this splitting alone. II r.
|. quires another engine, which Is fu