BEER, BAVARIAN 327 



carried to the withering ( Wdkboden) or drying floor, in the open air, where it is exposed 

 (in dry weather) during from 8 to 14 days, being daily turned over three times with 

 a winnowing shovel. It is next dried in a well-constructed cylinder or flue-heated malt- 

 kiln, at a gentle clear heat, without being browned in the slightest degree, while it 

 turns into a fine friable white meal. Smoked malt is entirely rejected by the best 

 Bavarian brewers. Their malt is dried on a series of wove wire horizontal shelves, 

 placed over each other, up through whose interstices, or perforations, streams of air, 

 heated to only 122 F., rise, from the surfaces of rows of hot sheet-iron pipe-flues, 

 arranged a little way below the shelves. Into these pipes the smoke and burned air 

 of a little furnace on the ground are admitted. The whole is enclosed in a vaulted 

 chamber, from whoso top a large wooden pipe issues for conveying away the steam 

 from the drying malt. Each charge of malt may be completely dried on this kiln in 

 the space of from 18 to 24 hours, by a gentle uniform heat, which does not injure the 

 diastase or discolour the farina. 



The malt for store beer should be kept three months at least before using it, and 

 be freed by rubbing and sifting from the acrospires before being sent to the mill, 

 where it should be crushed pretty fine. The barley employed is the best distichon or 

 common kind, styled Hordeum vulgare. 



The hops are of the best and freshest growth of Bavaria, called the fine spatter, or 

 saatser Bohemian townhops, and are twice as dear as the best ordinary hops of the rest 

 of Germany. They are in such esteem as to be exported even into France. 



In Munich the malt is moistened slightly 12 or 16 hours before crushing it, with 

 from two to three Maas ' of water for every bushel, the malt being well dried, and 

 several months old. The mash-tun into which the malt is immediately conveyed is, in 

 middle-sized breweries, a round oaken tub, about 4J feet deep, 10 feet in diameter at 

 bottom and 9 at top, outside measure, containing about 6,000 Berlin quarts. Into this 

 tun cold water is admitted late in the evening, to the amount of 25 quarts for each 

 scheffel, or 600 quarts for the 26 scheffels of the ground malt, which are then shot in 

 and stirred about, and worked well about with the oars and rakes, till a uniform paste 

 is formed without lumps. It is left thus for three or four hours ; 3,000 quarts of water 

 being put into the copper and made to boil; and 1,800 quarts are gradually run down 

 into the mash-tun and worked about in it, producing a mean temperature of 142'5 F. 

 After an hour's interval, during which the copper has been kept full, 1,800 additional 

 quarts of water are run into the tun, with suitable mashing. The copper being now 

 emptied of water, the mash-mixture from the tun is transferred to it, and brought 

 quickly to the boiling point, with careful stirring to prevent its settling on the bottom 

 and getting burned, and it is kept at that temperature for half an hour. When the 

 mash rises by the ebullition, it needs no more stirring. This process is called, in Ba- 

 varia, boiling the thick mash, dickmeisch Kochen. The mash is next returned to the 

 tun, and well worked about in it. A few barrels of a thin mash-wort are kept ready 

 to be put into the copper the moment it is emptied of the thick mash. After a quarter 

 of an hour's repose the portion of liquid filtered through the sieve part of the bottom 

 of the tun into the wort-cistern is put into the copper, thrown back boiling hot into 

 the mash in the tun, which is once more worked thoroughly. 



The copper is next cleared out, filled up with water, which is made to boil for the 

 after, or small-beer, brewing. After two hours' settling in the open tun, the worts are 

 drawn off clear. 



Into the copper, filled up one foot high with the wort, the hops are introduced, and 

 the mixture is made to boil during a quarter of an hour. This is called roasting the 

 hops. The rest of the wort is now put into the copper, and boiled along with the hops 

 during at least an hour or an hour and a half. The mixture is then laded out through 

 the hop-filter into the cooling cistern, where it stands three or four inches deep, and 

 is exposed upon an extensive surface to natural or artificial currents of cold air, so as 

 to be quickly cooled. For every 20 barrels of Lagerbier there are allowed 10 of small 

 beer ; so that 30 barrels of wort are made in all. 



For the winter or pot-beer the worts are brought down to about 59 F. in the cooler, 

 and the beer is to be transferred to the fermenting tuns at from 54'5 to 59 d F. ; for 

 the summer or Lafferbier, the worts must bo brought down in the cooler to from 43 to 

 45J, and put into the fermenting tuns at from 41 to 43 F. 



A few hours beforehand, while the wort is still at the temperature of 63 F., a 

 quantity of lobb must be made, called Vorstdlen (fore-setting) in German, by mixing 

 the proportion of Unterhefe (yeast) intended for the whole brewing with a barrel or a 

 barrel and a half of the worts, in a small tub called the Gdhr-tiene, stirring them well 

 together, so that they may immediately run into fermentation. This lobb is in this 

 stage to be added to the worts. The lobb is known to be ready when it is covered 



1 A Bavarian maas= 1} quarts English measure. 



