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

drying. the purpose of which is to ter
inmate 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 extracted in hot wa
ter. when the diastase completes it's ac-
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 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. 1t. is then rapidly cooled to the
proper temperature. the yeast is add
cd 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 a piece of marble is dissolved in
hydrochloric acid solution. When the
fermenta ton is complete the beer is
drawn off and stored in suitable YES
sells, in which subsequent slow fer
hentation 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" l might
add that the difference is partly due
to the temperature at which the fer
mentation takes place.
Process Like ereadmaking.
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 remote 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 -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 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 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 temper
ance bread and had quite a run of
trade for few days, until his 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 1850
by Anthony van Leeuwenhoeck. with
his new microscope. He describes
yeast as 'little globules collected into
groups of three and four" 1t attracted
at that time. of course. very little at
tention, and it was only at the begin
nings Of the last century that it was
taken up and the investigation was
made which showed that it was liv.
Ing organism and that fermentation
was the result of its 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
spontaneous generation of organisms.
Others took up the study of diseases.
Other researches have led to the germ
theory of diseases and the discovery of
toxins. antitoxins and immunity. 1t
was discovered that while the great
est variety of chemical changes could
be accounted for by the action Of liv-
ing organisms. there was fermentation
which took place in the absence of liv-
ing organisms. Recent investigations
have found that all fermentations are
produced by engines, that the yeast
creates the engines and that the en-
zymes do the work. The following is
the last information that has been OBJ
tanned with regard to alcoholic fer
After the starch has been
converted by mailing into maltese the
next change takes place when the
yeast is added. The yeast furnishes
the engine maltase. which converts !
maltese into dextro- glucose. Then an.
other yeast engine, zymase. goes tc
the front to attack the dextro-glucose.
and convert it into alcohol and carbon.