BEVERAGES 127 



The yeast is removed by skimming or otherwise, and the 

 beer run into barrels. When about to be sent out to the 

 " trade," it is subjected to " fining." Finings are made 

 of isinglass, and are white or brown. They are added in 

 the proportion of i to 2 pints per barrel ; 4 Ib. of isinglass 

 dissolved in a hogshead of weak acid or sour beer con- 

 stitutes the usual finings (hogshead = 63 wine, or 52-5 

 ' imperial gallons) . 



Beers from starches, glucose, invert sugar, etc., are 

 similarly treated, beginning with the mash-tun. 



Brewing- Waters. A hard water free from nitrates 

 and organic matter is preferred for brewing. It should 

 also contain 10 to 15 grains per gallon of NaCl. The com- 

 position of Burton water is taken as a standard in this 

 country, and it contains n to 15 grains of carbonates of 

 lime and magnesia, 40 to 60 of sulphate of lime, 12 to 30 of 

 sulphate of magnesia, and 5 of chloride of Na and K. In 

 the Dublin water the carbonates are about n grains per 

 gallon, the sulphates only 0-8, and the chlorides 1-8. The 

 sulphates and carbonates of Na and K are injurious, as 

 are also any iron salts. The hard water does not take 

 up so much albuminous matter from the malt. Nitrates 

 restrain the growth of the yeast. Organic matter in the 

 water spoils the keeping quality of the beer. 



Yeast. In England the " high " or surface fermentation 

 is used (top yeast) ; in Germany the " low" or sedimen- 

 tary process (bottom yeast) . The latter works at a lower 

 temperature, and gives a more gaseous but less alcoholic 

 beer. 



Composition. Beer consists of water, alcohol, maltose, 

 dextrin, albuminoids, bitters, salts, carbonic acid gas, 

 and acidity (acetic, lactic, succinic, etc.). Preservatives 

 (salicylic acid, boric acid), saccharin (prohibited), and 

 arsenic may be present. All the constituents vary greatly 

 in the different makes. 



ANALYSIS. The beer is shaken, and poured from one 

 vessel to another to get rid of the CO 2 gas, and the froth 

 is got rid of by filtering through cotton-wool. Specific 

 gravity : by bottle or Westphal, varies from 1006 to 1030 

 (Bass 1013). Extract: evaporate 5 c.c. to dryness. See 



