BREWING 



917 



BRIAND 



to 100 gallons of wort. The boiling lasts from 

 one to six hours. The boiled wort may be 

 cooled in a number of different ways by run- 

 ning through pipes immersed in cold water, or 

 by trickling over pipes through which cold 

 water or liquefied carbon dioxide is flowing, 

 or by using a surface cooler. The last method 

 involves the use of a shallow vessel which 

 allows a large surface to cool rapidly from ex- 

 posure to the air. 



From the cooler the wort is run into fer- 

 menting vats or tubs; about five pounds of 

 yeast are used for every hundred gallons of 

 wort. There are two varieties of yeast used, 

 one of which is most active at the ordinary 

 temperature (60 to 68 F.), the other at a 

 lower temperature (43 to 46 F.). Both con- 

 vert the malt sugar and dextrin into alcohol and 

 carbon dioxide. In the case of the high-temper- 

 ature yeast, the escaping gas carries the yeast 

 to the surface of the liquid, producing what 

 is called top fermentation. The low-temper- 

 ature yeast remains at the bottom, giving bot- 

 tom fermentation. Bottom fermentation is 

 used for lager beer, top fermentation for ale, 

 porter and stout. After several days the fer- 

 mented liquid is run into settling vats, where 

 any remnants of the yeast rise to the surface in 

 a scum. The beer is then ready to be drawn 

 off and stored in casks or barrels until it 

 matures. 



Chemistry of Brewing. Malting and brewing 

 are highly .technical subjects, demanding an 

 expert knowledge of chemistry and microbi- 

 ology. The success of every step in the process, 

 from crushing the grain to storing the "green" 

 beer, depends on many factors. The length of 

 time devoted to every process, the temperature 

 of the mixture and the kind of water used all 

 affect the beer. The amount of alcohol is 

 dependent almost entirely on the temperature 

 in making the wort, a high temperature yield- 

 ing little alcohol. If the temperature is not 

 kept right while the wort is being made or 

 while fermentation is taking place, the entire 

 brew will be spoiled. The water must be 

 analyzed, and if necessary suitable salts must 

 be added to it. Thus water for mild ale must 

 be rich in sodium chloride (common salt) and 

 that for pale ale must contain an adequate 

 quantity of calcium and magnesium salts. The 

 water used in malting must be moderately hard. 



In making beer and other malt liquors the 

 starch in the grain is changed into sugars and 

 dextrin during the mashing. The hops clarify, 

 preserve and flavor the liquor. Fermentation 



decomposes the sugars, such as maltose, and 

 some of the dextrins, into alcohol and carbonic- 

 acid gas. It is estimated that 100 parts of sugar 

 when fermented yield fifty parts of alcohol and 

 forty-seven parts of carbonic-acid gas, besides 

 a little glycerine and other products. In many 

 modern breweries the carbonic-acid gas is col- 

 lected and converted into a liquid by cooling 

 and compression. In the brewery itself this 

 carbon dioxide is used in the cooling pipes (see 

 above), in charging the finished beer with gas 

 and, in place of pumps, to force the beer from 

 the storage cellar into the bottling room. J.F.S. 



Related Subjects. In the following articles 

 will be found much information of interest in 

 connection with this topic : 

 Alcoholic Drinks Hop 



Ale Malt 



Beer Yeast 



Fermentation 



BREWSTER, broo'ster, WILLIAM (1560- 

 1644), one of the best-known of the early 

 American colonists, the leader of the Pilgrims 

 who came to America in 1620 in the Mayflower. 

 In his home in Scrooby, England, the Dis- 

 senters from the Established Church were ac- 

 customed to meet for worship each Sunday, and 

 he was one of the company who went to Hol- 

 land, in 1608, to escape persecution. Until the 

 emigration to America in 1620 he supported 

 himself at Leyden by teaching and book pub- 

 lishing. For twenty-four years a leader of the 

 Plymouth colonists, he helped to make the 

 colony prosperous by his energy and cheerful- 

 ness. He was generally known as Elder 

 Brewster, and for several years was the only 

 preacher among these colonists. 



BRIAND, breaNd, ARISTIDE (1863- ), a 

 French statesman, the first Socialist to become 

 Prime Minister of France. Briand was trained 

 for the law, but even as a young man devoted 

 all his time to journalism and politics. Enter- 

 ing the Chamber of Deputies as a Socialist 

 Radical in 1902, he won prominence by his 

 keen powers of analysis and exposition of com- 

 plex subjects. He was chairman of the com- 

 mittee which drafted the bill separating Church 

 and State, and in 1906, as Minister of Public 

 Instruction and Worship, with great tact put 

 the law into effect. 



In 1909 Briand became Prime Minister. 

 Though he was a professed Socialist, under 

 the responsibilities of office he became more 

 and more conservative, and was finally expelled 

 from the Socialist party. The chief event of 

 his Ministry was the great railway strike of 



