BEER, BAVARIAN 329 



The -winter or schenk (pot) beer is brewed in the months of October, November, 

 March, and April ; but the summer or store beer, in December, January, and Feb- 

 ruary, or the period of the coldest weather. For the former beer, the hopped worts 

 are cooled down only to from 51 to 55, but for the latter to from 41 to 42J F. 

 The winter beer is also a little weaker than the summer beer, being intended to bo 

 Booner consumed ; since four bushels * (Berlin measure) of fine, dry, sifted malt, of 

 large heavy Hordeum vulgare distichon, affords seven Elmers of winter beer, but not 

 more than from five and a half to six of summer beer. 2 At the second infusion of 

 the worts small beer is obtained to the amount of 20 quarts for the above quantity of 

 malt. For the above quantity of winter beer, 6 Ibs. of middling hops are reckoned 

 sufficient ; but for the summer beer, from 7 to 8 Ibs. of the finest hops. The winter 

 boer may be sent out to the publicans in barrels five days after the fermentation has 

 been completed in the tuns, and, though not quite clear, it will become so in the 

 course of six days ; yet they generally do not serve it out in pots for two or three 

 weeks ; but the summer beer must be perfectly bright and still before it is racked off 

 into casks for sale. 



Bock Beer of Bavaria. This is a favourite double-strong beverage of the best 

 lager description, which is so named from causing its consumers to prance and tumble 

 about like a buck or a goat ; for the German word Bock has both these meanings. 

 It is merely a beer having a specific gravity one-third greater, and is therefore made 

 with a third greater proportion of malt, but with the same proportion of hops, and 

 flavoured with a few coriander seeds. It has a somewhat darker colour than the 

 general Lagerbier, occasionally brownish, tastes less bitter on account of the pre- 

 dominating malt, and is somewhat aromatic. It is an eminently intoxicating beverage. 

 It is brewed in December and January, and takes a long time to ferment and ripen ; 

 but still it contains too largo a quantity of unchanged saccharine matter and dextrine 

 for its hops, so that it tastes too luscious for habitual topers, and is drunk only from 

 the beginning of May till the end of July, when the fashion and appetite for it are 

 over for the year. 



On the Clarifying or Clearing of Beers. Clarifiers act either chemically, by being 

 soluble in the beer, and by forming an insoluble compound with a vegetable gluten, 

 and other viscid vegetable extracts ; gelatine and albumen, under one shape or other, 

 have been most used : the former for beer, the latter, as white of egg, for wine, or 

 mechanically, by being diffused in fine particles through the turbid liquor, and, in their 

 precipitation, carrying down with them the floating vegetable matters. To this class 

 belong sand, bone-black (in some measure, but not entirely), and other such articles. 

 The latter means are very imperfect, and can take down only such matters as exist 

 already in am insoluble state ; of the former class, milk, blood, glue, calves'-feet jelly, 

 hartshorn shavings, and isinglass, have been chiefly recommended. Calves'-feet jelly 

 is much used in many parts of Germany, where veal forms so common a kind of 

 butcher-meat ; but in summer it is apt to acquire a putrid taint, and to impart the 

 same to the beer. In these islands, isinglass, swollen and partly dissolved in vinegar, 

 or sour beer, is almost the solo clarifier, called finings, employed. It is costly, 

 when the best article is used ; but an inferior kind of isinglass is imported for the 

 brewers. 



The solvent or medium through or with which it is administered is eminently inju- 

 dicious, as it never fails to infect the beer with an acetous ferment. In Germany their 

 tart wine has been used hitherto for dissolving the isinglass ; and this has also the 

 same bad property. Mr. Zimmermann professes to have discovered an unexception- 

 able solvent in tartaric acid, one pound of which dissolved in 24 quarts of water is 

 capable of dissolving two pounds of ordinary isinglass ; forming finings which may 

 be afterwards diluted with pure water at pleasure. Such isinglass imported from 

 Petersburg into Berlin costs there only 3s. per Ib. These finings are best added, as 

 already mentioned, to the worts prior to fermentation, as soon as they are let into the 

 setting-back, or tun, immediately after adding the yeast to it. They are best adminis- 

 tered by mixing them in a small tub with thrice their volume of wort, raising the 

 mixture into a froth with a whisk (twig-besom in German), and then stirring it into 

 the worts. The clarification becomes manifest in the course of a few hours, and when 

 the fermentation is completed, the beer will be as brilliant as can bo wished ; the test 

 of which with the German topers is when they can read a newspaper while a tall glass 

 beaker of beer is placed between the paper and the candle. One quart of finings of 

 the above strength will be generally found adequate to the clearing of 100 gallons of 

 well-brewed lager-beer, though it will be surer to use double that proportion of finings. 

 The Carrageen moss, as finings, is to be cut in fine shreds, thrown into the boiling 



1 An English quarter of grain Is equal to 5 bushels (scheffel) and nearly one-third Prussian measure. 

 * 1 Eimer Prussian=15J English imperial gallons ; 1 Munich scheffel is eqnnl to 4 Berlin schfjfeli; 

 1 Lib. Munich=l'235 English pounds avoird. ; 1 Lib. Berlin=r031 pounds avoird. 



