BEER.

Ill

gallons of beer. tGood porter requires from 16 to 18 quarters for that quantity. Bee sar ® sometimes made with the addition of other farinaceous matter to the malt; hutj^hen the latter constitutes the main portion of the grain, the malting of the otherhinds of corn becomes unnecessary, for the diastase of the barley-malt changes thestarch into sugar during the mashing operation. Even with entirely raw grain, beeris made in some parts of the Continent , the brewers trusting the conversion of the?l arcb .* nto sugar to the action of the gluten alone, at a low mashing temperature, on^^Priftciple of Saussure’s and KirchofPs researches.

c °lor of the beer depends upon the color of the malt, and the duration of the0l j m the copper. The pale ale is made, as we have stated, from steam or sun-driedand the young shoots of the hop; the deep yellow ale from a mixture of paleyellow and brown malt; and the dark brown beer from well-kilned and partly car-onized malt, mixed with a good deal of the pale, to give body. The longer and mores rt >ngly heated the malt has been in the kiln, the less weight of extract, aetcris paribus,°es il afford. In making the fine nild ales, high temperatures ought to be avoided,na the veast ought to be skimmed oT, or allowed to flow very readily from its top, by?? eans °f the cleansing butt system, so that little ferment being left in it to decomposee re st of- the sugar, the sweetness may remain unimpaired. With regard to porter,a certain breweries, each of the three kinds of malt employed for it is separatelyashed, after which the first and the half of the second wort is boiled along with the°le of the hops, and thence cooled and set to ferment in the gyle-tun. The thirdfawn wort, with the remaining half of the second, is then boiled with the same hops,javed by the drainer, and, after cooling, added to the former in the gyle-tun, when theo mast he well roused together.

V s ? bv ious, from the preceding development of principles, that all amylaceous andmol ar * ne mateiaa l s > such as potatoes, beans, turnips, as well as cane and starch sirup,brow 88 ?’ ^ C ' 5 ma ? be use ^ m brewing beer. When, however, a superior quality ofa a beer is desired, malted barley is indispensable, and even with these substitutesfed i G 18 raos ^ advantageous. The washed roots of the common carrot, of the

into ^ follow beet, or of the potato, must be first boiled in water, and then mashed° r P u -*P- This pulp must be mixed with water in the copper, along with wheaten

Wort * mea ^ an< * the proper quantity of hops, then boiled during 8 or 9 hours. This•A-im/hv 0 be co °l e( l in the usual way, and fermented, with the addition of yeast,^akin^ ^ ter process is that now practised, on a considerable scale, at Strasbourg , infrom £ tae ale, for which that city is celebrated. The mashed potatoes are mixed withWater to a tenth of their weight of finely ground barley malt, and some

Whereh - • 6 rn * xture ex P osec l> m a water-bath, to a heat of 160° F. for four hours,Pfonerll r ^ asses into a saccharine state, and may then be boiled with hops, cooled, and^ ter mented into good beer.

Sor newhat 0r - Indiatl corn, has also been employed to make beer; but its malting is? 1 ’imm a a sn difEcult on account of the rapidity and vigor with which its radicals andinches ®^ )rout Toirth. The proper mode of causing it to germinate is to cover it, a fewc °Vered \ comm on soil, in a garden or field, and to leave it there till the bed is

ex Po$ed + V , S r een shoots of the plant. The corn must be then lifted, washed, and

TkeOiff ekiln -

^°rts 2 Lt^ Crence °f the Fermentation .—The greater or less rapidity with which the^PeciaHy • nide to f erm ent has a remarkable influence upon the quality of the beer,la reference to its fitness for keeping. The wort is a mucilaginous solution

[^ula r ‘ t . he /easty principles, eliminated by the fermentation, will, if favored by?ttom . slow intestine movements, comnleteiv rise to the surface, or sink to the

1 §q iuu*v-uj>.«v.', _j noi, «.v Hit; ouiiu-VvC, vji cilia mi;

® nt inou s nia*t° * eave the body fine. But, when the action is too violent, these barmyar< lsbeiho r ters ^ et comminuted and dispersed through the liquor, and can never after-Th Dlanen tly ,r Ugh, y separated. A portion of the same feculent matter becomes, moreover,fro US l ' le becr S l°* Ved ’ this furious commotion, by the alcohol that is generated,

ther ? e slight l0Ses not mere ly its agreeable flavor and limpidity, but is apt to spoiljj °re, ^ ^ st causes. The slower, more regularly progressive, and less interrupted,so eer > in it s ® r * e utation is, so much better will the product be.

chee Iaeasar e, ttT • “tuition, is an excellent and healthful beverage, combining, inj- er rs ’ a Pd strenml^ rtues wa t er ; of wine, and of food, as it quenches thirst, stimulates,^ e Ptati 0n 0 j. Athens. The vinous portion of it is the alcohol, proceeding from thePc cent., 0r . le malt sugar. Its amount, in common strong ale or beer, is aboute^ U f° r best b measures of spirits, specific gravity 0 - 825 in 100 measures of the

ent.; but common ^' vn stout porter contains 6 per cent., the strongest ale even 8 pergum-sugar, and the ° eer on ly one - The nutritive part of the beer is the undecomposedto the ori» tarc *'"=' am > n0 * changed into sugar. Its quantity is very variable,0 the beer. =mal starch of the wort, the length of the fermentat ion, and the age

intestine movements, completely rise to the surface, or sink to the