66 THE INVISIBLE WOULD 



no sugar, and yet it is the best grain for making 

 beer. The reason is because of all grains, barley 

 contains the most starch, and a process has been 

 discovered by which its starch is converted into 

 sugar. By this means barley, of all grains, yields 

 the most sugar; it is therefore the best for mak- 

 ing beer. 



The starch of the barley is converted into sugar 

 by sprouting it. In sprouting, a principle is de- 

 veloped in the kernel called diastase. It is by the 

 action of this substance that the starch of the 

 kernels is transformed into sugar. 



The grain for the purpose of sprouting is placed 

 in cisterns filled with water sufficient to cover it. 

 At a temperature of from 40 to 90 degrees the seed 

 germinates. As soon as the sprouting begins, the 

 diastase begins to be developed. The sprouting and 

 the conversion take place simultaneously. To do 

 the best work requires about eight days. The rule 

 is to continue the sprouting until the sprout is 

 about two thirds the length of the kernel. At this 

 time the grain contains the greatest amount of 

 sugar. When this point is reached, therefore, the 

 skillful brewer stops the sprouting by taking the 

 barley from the cistern and placing it in a kiln 

 to dry. 



The grain, after it is properly dried, is mashed 

 or ground to powder. It is now called malt. In 

 order to give a more desirable flavor to the beer, 

 and to keep it better, a certain amount of hops is 

 added to the malt. The composition is then 



