BEER, BAVARIAN 323 



Beparately mashed, after which tho first and tho half of the second wort is boiled along 

 with tho whole of tho hops, and thence cooled, and set to ferment in tho gyle-tun. 

 Tho third-drawn wort, with the remaining half of tho second, is then boiled with 

 tho same hops, saved by the drainer, and, after cooling, added to the former in the 

 gyle-tun, wheft tho two must be well roused together. 



It is obvious from the preceding development of principles, that all amylaceous and 

 saccharine materials, such as potatoes, beans, turnips, as well as cane- and starch- 

 syrup, molasses, &c. may bo used in brewing beer. When, however, a superior 

 quality of brown beer is desired, malted barley is indispensable, and even with these 

 substitutes a mixture of it is most advantageous. The washed roots of tho common 

 carrot, of tho red and yellow beet, or of tho potato, must be first boiled in water, and 

 then mashed into a pulp. This pulp must be mixed with water in the copper along 

 with wheaten- oroat-meal and the proper quantity of hops, then boiled during eight or 

 nine hours. This wort is to bo cooled in tho usual way, and fermented with the addi- 

 tion of yeast. A much better process is that now practised on a considerable scale 

 at Strasbourg, in making the ale for which that city is celebrated. The mashed 

 potatoes are mixed with from a twentieth to a tenth of their weight of finely-ground 

 barley-malt and some water. The mixture is exposed in a water-bath to a heat of 

 160 F. for four hours, whereby it passes into a saccharine state, and may then be 

 boiled with hops, cooled, and properly fermented into good beer. 



Maize, or Indian corn, has also been employed to make beer ; but its malting is 

 somewhat difficult, on account of the rapidity and vigour with which its radicles and 

 plumula sprout forth. The proper mode of causing it to germinate is to cover it a 

 few inches deep with common soil, in a garden or field, and to leave it there till the 

 bed is covered with green shoots of the plant. The corn must be then lifted, washed, 

 and exposed to the kiln. 



The Board of Excise, or Inland Eevenue, having, a few years ago, been permitted 

 by tho Legislature to grant leave to use sugar in the place of barley-malt in breweries, 

 an extensive sugar-merchant in London, hoping, tinder this boon, to acquire a new 

 and wealthy class of customers, employed Dr. Uro to ascertain by experiment tho 

 relative values of malt and sugar for the manufacture of beer. Ten samples of 

 Muscovado sugar, of several qualities, were examined, and were found to vary 

 very slightly in the proportions of alcohol they could furnish by fermentation in a 

 brewer's tun, the average being 12 gallons of proof spirit for 112 Ibs. of tho 

 sugar ; whereas an equal qiiantity of proof spirit could be obtained from 4^ bushels 

 of malt. One pound of malt yields J Ib. of extract capable of making as much 

 beer as that weight of sugar. On comparing the actual price of sugar and malt, 

 wo shall see how ruinous a business it would be to use sugar instead of malt in 

 a brewery, and hence the delusiveness of tho Excise generosity towards the beer 

 trade. 



Although the object of the brewer is not the formation of a mere saccharine wort, 

 as we have already shown (and malt contains other substances necessary to the 

 formation of a sound beer), the amount of proof spirit producible from various sub- 

 stances will be some index to their relative value and it has been found that, with 

 proper management, a quarter of good malt, weighing 42 Ibs. per bushel, or 336 Ibs. 

 per quarter, will yield 18 gallons of proof spirit ; a quarter of barley, weighing 55 Ibs. 

 per bushel, or 440 Ibs. per quarter, will yield from 18 to 20 gallons. An equal quan- 

 tity of spirit, say 18 gallons at proof, can be obtained from 175 Ibs. of best "West 

 India sugar ; from 234 Ibs. of inferior Jamaica raw sugar ; from 275 Ibs. of West 

 India molasses ; or from 295 Ibs. of refined or sugar-house molasses. Bauerstock 

 gave the average of sugar 200 Ibs., and of honey 226 Ibs., as equivalent to a quarter 

 Of malt, 



Ropiness is a morbid state of beer, which is best remedied, according to Mr. Black, 

 by putting the beer into a vat with a false bottom, and adding, per barrel, 4 or 6 

 pounds of hops, taken away after tho first boilings of tho worts ; and to them may be 

 added about half a pound per barrel of mustard-seed. Eouse the beer as the hops are 

 gradually introduced, and, in some months, the ropinoss will be perfectly cured. Tho 

 beer should be drawn off from below the false bottom. 



For theoretical views, see FEBMEOTATION ; and for wort-cooling apparatus, seo 

 REFHIGERATOB. 



BEER, BAVARIAN. (Baicrisches Bitr, Ger.) The Germans from time imme- 

 morial have been habitually beer-drinkers, and have exercised much of their technical 

 and scientific skill in tho production of beer of many different kinds, some of which 

 are little known to our nation, while one at least, called Bavarian, possesses excel- 

 lent qualities, entitling it to the attention of all brewers and consumers of this beverage, 

 Tho peculiarities in tho manufacture of Bavarian beer some time ago attracted the 

 attention of tho most eminent chemists in Germany, especially of the late Professor 



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