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most in use in England, the latter in Germany and France. The 
wort prepared by infusion contains less dextrin and more uibuminoid 
matter than that prepared by decoction; the beers from the former 
are stronger in alcohol, but not so good in keeping qualities. 
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A good wort should give no blue color with iodine, showing the 
complete conversion of all the starch, and should contain a large per- 
centage of maltose, which should constitute about 70 per cent. of the 
extract. 
After the mashing process comes the boiling of the wort, which is 
begun as soon as it is drawn off from the exhausted malt and contin- 
ued for one to two hours. This prevents the formation of acid, and 
serves to extract the hops, which are added at this stage of the pro- 
cess. The boiling of the wort with hops serves not only to impart 
# to it the desired hop flavor, but also to partially clarify it by precipi- 
tating some albuminous matter by means of the tannin in the hops, 
and to enhance its keeping qualities. To this end larger quantities 
of hops are used for beers intended for exportation or long keeping. 
The wort is now ready to be submitted to the most Important oper- 
ation of all—fermentation—which calls for very careful supervision 
on the part of the brewer. 
FERMENTATION, 
After the wort has been boiled with hops it is cooled as rapidly as 
possible, to prevent the formation of acid, usually effected by means 
of artificial refrigerating apparatus; it is then ready for the addition | 
of the yeast. 
There are two distinct methods of fermentation in use, called by 
the Germans Ober- wnd Untergdhrung, and by the French fermenta- 
~ tion haute (top fermentation) and basse (bottom fermentation). The 
former is carried on at a comparatively high temperature, the action 
‘is rapid, and the yeast with the impurities is carried to the surface of 
the liquid: in the latter method the temperature is kept low, the fer- 
mentation goes on slowly, and the yeast and impurities sink to 
the bottom. The second method is often called the Bavarian method, 
as it seems to have originated there, and is used exclusively in that 
country. It is generally preferred in Germany and France, while in 
England and this country the upward clearing method appears to be 
more in vogue. 
The nature of the fermentation depends greatly upon the character 
of the yeast used, for Pasteur’s experiments have shown that yeast 
from upward-fermented beer tends to produce the upward fermenta- 
tion, while yeast from bottom-fermented beer produces the bottom 
fermentation. The purity of the yeast used is of the very first impor- 
tance in the production of good beer. 
CLARIFYING, STORING, AND PRESERVING. 
The treatment of malt liquor after the process of fermentation is 
complete is very diverse, according to the kind of liquors it is in- 
tended to produce, the length of time it is to be kept, ete. The prob- 
lem of clarifying and preserving the beer is very simple of solution 
if it has: been properly and carefully brewed, for then it is easily 
_ cleared and keeps well; but where the reverse is the case it is neces- 
sary to make use of various clarifying and preserving agents, and 
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© REPORT OF THE CHEMIST. © . i LEE 
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methods are used for extracting the soluble matter from the malt, 
called infusion and decoction, respectively; the former is the method 
