1IRKW1KO. 



1WKWIXU. 



Jut soon M the worU begin to run from til* coolers, and when suffi- 

 cient quantity k in the ton, the yeast k added, twine ftrat rendered 

 thin by mate of the wart, to a* to be easily mkcible when thrown into 

 the remainder. When the fermentation hM arrived t a certain paint 

 of attenuation, that k, when a certain quantity of the saccharine matter 

 of the wort bet been oaorertod into akobol or cpirit, it U to be cleeoMd 

 from the yeast; and for thii purpon it ie either run into smaller 

 VISM|I, cuoh M casks or round*, or the yeasty head U skimmed off 



frum the top; and this is repeated at interval* until the beer U clean. 

 This operation ol ekimmmg is generally confined to the cleansing of 

 alee. The rounds or casks are simply filled with the fermenting beer, 

 sod so arranged ae to be always kept quite full, with a trough or stillion 

 to catch the yeast as it works out at the orifice of these Teasels. Great 

 care is Uken to keep tbesu casks clean. The beer, being thus cleansed 

 from all the yeast, is now to be either racked directly into casks for 

 ale, or run into vats prepared for it. In extensive breweries a large 

 vessel termed a tank k first used, into which the beer intended to be 

 ratted is allowed to run so as to be perfectly well mixed, and also to 

 deposit a further portion of yesst by standing. The beer is by this 

 mnens also rendered Hat, which is necessary for stock or store beer that 

 is to be kept some time before coming into use. 



The last operation the beer has to undergo is the fining or clearing, 

 which is sometime* done by the brewer, sometimes by the publican. 

 The fining material consists of isinglass of various qualities, digested 

 and dissolved in acid beer or sours. Its operation is supposed to be 

 this : the gelstine or soluble matter of ininglann is more soluble in cold 

 acid beer than in sound beer, water, or any fluid containing spirit ; 

 and therefore when the finings are added to a well-fermented beer, the 

 gelatine is separated from the medium which held it in solution, and 

 by its separation it agglutinates or collects together all the lighter 

 floating matters which render the beer thick, and ultimately falls to 

 the bottom of the vessel with them, leaving the beer clear and 

 transparent 



The main thing to be observed in all the operations described is 

 cleanliness, without which it is impossible that sound beer can be 

 brewed, let the skill of the brewer be ever so great. The grist should 

 be coarse cut, or, if crushed by rollers, should have the cuticle broken 

 without destroying or breaking in pieces the grain ; when this is done, 

 the taps will spend more freely, and a fine bright wort will be obtained. 

 For blown malt, very fine grinding is desirable ; and the roasted malt 

 may be ground as fine as possible, so that it will pass the stones or 

 rollers without caking. The temperatures of the mashing liquors for 

 ale or pale grists range from 170 F. to 185 ; while for porter, where 

 mixed grists are employed, the mashing heat ranges from 156 to 

 165*. The length of time for the worts to boil should be about an 

 hour and a half, or until the worts break bright from the hops when a 

 sample is taken from the copper. The proportion of hops to be used 

 must depend so entirely on the beer in process of brewing, and the 

 number of the boiled worts, that no certain rate can be laid down ; but 

 4 Ibs. of new hops per quarter of malt should be ample for present-use 

 been ; for keeping-beers for exportation as much as 28 Ibs. per quarter 

 have been used, but this is the extreme limit In fermentation, hardly 

 any two brewers follow exactly the same routine, some using very low 

 heats, others very high ; some cleansing early, others late ; some skim- 

 ming off the head, others continually beating it in : these, with a 

 variety of other operations adopted at various stages of the process, 

 give rue to the great variety of different flavoured beers which we have 

 in this country. The temperatures for fermentation range between 

 56* and 62* ; not higher than 60 for ale worts, or above 62 for porter. 

 The stages of a healthy fermentation are, first, a creamy scum rising on 

 the surface : this, after a time, begins to curl and become frosted in 

 appearance ; it then becomes rocky, and the air vesicles which appeared 

 frosted enlarge ; it then passes to the size of small bladders, and after a 

 abort time the head begins to fall : it however rises again, becomes 

 yeasty, the bladders enlarge in size, the yeastiness increases, and, when 

 ready for cleansing, it has a. vigorous, rich, yeasty brown and bladdery 

 head. The yeast, after a time, will wear out and cease to ferment the 

 worts healthily ; under these circumstances a change must be procured, 

 and at times one or two, before the desired effect will be produced. 

 The yeast used in setting the fermentation should be about 2 Ibs. per 

 barrel ; but this will vary with the strength of the beer, the extent of 

 attenuation required, and the quantity of worts that are to be fer- 

 mented together. Good malt and hops are of course indispensable in 

 all thew operations, and good materials are at all times more econo- 

 mical than inferior articles bought a few shillings cheaper ; a greater 

 extract U obtained, and a far superior article manufactured. Many 

 person* imagine that the peculiarity of the water in different districts 

 produces the recognised difference in the flavour of the beer brewed ; 

 but this is erroneous. Good beer may be brewed from hard <ir from 

 soft water, whether obtained from a well or a river. 



Such is a simple outline of the processes for brewing beer and ale. 

 The reader will have no difficulty in conceiving that the mechanism 

 and details of the processes must vary greatly, although the chemical 

 principles may remain the same. In Bavaria the brewing of beer is one 

 of the chief departments of manufacture ; they have black beer, white 

 beer, brown beer, thin beer, strong beer, double beer, bitter beer, Ac., 

 dUhreaces which, in England, are expressed by various dcsig- 

 natlons of ale, beer, porter, and stout Bavarian beer and Scotch ale, 



in a general way, differ from English been and ales in being for- 

 mented at lower temperatures. Ale, in England, is brewed from paler 

 malt than beer ; porter is brewed from pale malt, coloured with burnt 

 malt ; stout is only a superior kind of porter ; table-beer is simply poor 

 or weak beer. Halt is the proper material fur yielding beer; but 

 imitative been are brewed from bran, potatoes, spruce, sugar, aud 

 treacle. A few flavouring and sweetening ingredienta are required 

 and allowable in brewing ; but much of the beer retailed in the public 

 houses of London and other large towns is scandalously adulterated, 

 by the retailers rather than by the brewers, so far as is known. It has 

 been ascertained, by chemical examination, that quassia, gentian, v > Tm 

 wood, broom-top are added to impart bitterness; capsicum, ginger, 

 coriander, orange peel, can-away, to give pungency ; opium, cocculus 

 indicus, nux voraica, tobacco, poppy, henbane, to intoxicate ; molasses, 

 sugar, treacle, as substitutes for malt ; sulphuric acid, alum, vitriol, 

 salt, to impart various properties : some items in this numerous list 

 are generally to be found. The Excise authorities have battled hard 

 against these fraudulent dealings ; but the subject is a difficult one to 



mum;." 1 . 



Much controversy arose in the metropolitan newspapers, a few yean 

 ago, concerning the price of London beer, which is as high when malt 

 is cheap as when dear. The price has become, as it were, stereotyped. 

 So attached are the inhabitants of the metropolis to this beverage, and 

 so gigantic are the resources of the great porter breweries, that neither 

 will the former abstain from porter because it is dear, nor will the latter 

 lower the price. Any attempt to compete with the established houses 

 in brewing porter (ale-brewing is subject to more competition) has 

 hitherto failed ; there are not more porter-breweries in the metropolis 

 in 1859 than there were in 1839. This probably is due to the fact that 

 most of the public-houses are more or less in the power of the brewers; 

 while, on the other hand, new public-houses or beer-shops, unlike shops 

 in other branches of trade, cannot be opened without magisterial sanc- 

 tion and licence. All these circumstances tend to restrict competition ; 

 and thus a gallon of porter costs one shilling when malt and hops are 

 cheap as well as when double the price. 



New inventions are occasionally patented in brewing, as in other 

 departments of manufacture. Mr. Tizard, a brewer of Birmingham, 

 baa suggested a remarkable arrangement for fermenting the beer. He 

 proposes the use of a subterranean fermenting room, to such a depth as 

 to have a uniform temperature of 45 to 52 at all hours and seasons. 

 This, in our country, would be at a depth of about 70 to 80 feet. The 

 fermenting vessels are to be surrounded with cold water in this subter- 

 ranean chamber. The cooled wort is to be conveyed by a pipe down 

 into the vessel, and after the processes of fermenting, cleansing, and 

 fining, it is to be drawn up again through racking taps, which only just 

 dip below the surface of the liquid, so as not to disturb the lees of 

 the liquor. This suggestion has, we believe, not been acted on. The 

 same inventor, who is also the author of a Treatise on Brewing, patented 

 in 1857 an apparatus for fermenting and cleansing beer : its principle 

 is that of having a double cover, which rises and falls, and which holds 

 within it either hot or cold water. 



A cooler for brewing, introduced by Mr. Davidson, acts in the follow- 

 ing way : tb wort is pumped up at a slow and regulated speed into 

 a recipient at Uie top of the machine ; it there divides into a series of 

 thin films or streams, and trickles down the inside of a number of thin 

 metallic tubes, set vertically. An upward current of air passes through 

 these tubes, meeting and cooling the hot wort 



The London porter breweries, adverted to in an earlier paragraph, 

 are among the largest manufacturing establishments in this kingdom. 

 The following refers to the statistics of Barclay and Perkins's brewery 

 a few years ago ; and as the quantity brewed by that firm annually is 

 certainly not decreasing, the figures may supply a clue to the present 

 scale of operations : About 100,000 gallons of water are required daily; 

 two large steam-engines, of 45 and 30 horse-power, work the machines; 

 there are 24 malt-bins, each as Urge as an ordinary three-storied house; 

 more than 2000 quarters of malt are used per week ; the great brewing- 

 room is nearly as large as Westminster 11 all; there are 10 browing- 

 coppern, each holding 12,000 gallons ; the cooling-floor presents a 

 surface of 10,000 square feet; there are 4 fermenting vessels, each of 

 which will hold 1500 barrels of beer; the working-off of the yeast 

 from the beer is effected in 300 vessels, containing 300 gallons each ; 

 there is a tank, for the reception of the beer at a certain stage in its 

 progress, 120 feet long by 20 wide ; the beer is stored in 150 large vats, 

 of an average capacity of 30,000 gallons each ; the largest vat contains 

 3000 barrels of 36 gallons, or 108,000 gallons in all, and weighs when 

 full not less than 500 tons ; the butts, puncheons, barrels, and other 

 casks, in which the beer and ale are sent out to the retailera, are 60,000 

 in number ; and lastly, 200 hones are employed to draw the drays in 

 which the barrels are conveyed through the London streets. 



Considered as a source of revenue, beer and ale have undergone 

 some such changes as other articles of commerce. Beer was first made 

 an exciseable article by the parliament in the 19th of Charles I., 

 1648. In December, 1660, persons by whom it was brewed for sale 

 were required to pay an excise of 2*. M. per barrel on strong beer, and 

 6rf. per barrel on small beer. In the following year the same duties 

 were respectively imposed upon strong and small beer in Ireland ; but 

 beer brewed in Scotland was not chargeable with any duty until 1695, 

 when the brewers paid Zt. 3rf. per barrel on strong beer, 9a. per barrel 



