MALT LIQUORS. 



urination by destroying the vitality of the germ, and fits it for keep- 

 ing. It also probably develops the flavor by the formation of a minute 

 quantity of empyreurnatic oil in the husk. 



The rootlets and germs are removed in this process by the turning 

 and stirring of the grain. The water which is used in the process of 

 steeping the grain is an important factor in the production of good 

 malt, and the preference of brewers for hard lime waters for this pur- 

 pose has been shown by recent experiment to be rational, for it is found 

 that when barley is steeped with distilled water, a very putrescible 

 liquor is obtained charged with albuminous matter, while if a hard 

 water is used these matters remain in an insoluble condition in the grain. 



Chemically considered a good malt should not contain more than 5 

 per cent, of water, and the soluble extract should constitute about 70 

 per cent, of the weight of the malt and should have a good diastatic 

 action on starch mucilage. The determination of the acidity is impor- 

 tant in determining the keeping qualities of the beer which is to be 

 brewed from it, and should not be over .3 per cent, (calculated as lac- 

 tic). 



The following analyses by O'Sullivau show the composition of pale 

 malt: 



BEEWING. 



Brewing proper includes a number of distinct operations, such, as 

 grinding and mashing the malt, boiling and cooling the wort or infu- 

 sion, fermenting it, and clearing and racking the beer. In the process 

 of mashing takes place the conversion of the starch into fermentable 

 sugar, mainly maltose, by the action of the diastase. Two methods are 

 used for extracting the soluble matter from the malt, called infusion 

 and decoction, respectively; the former is the method most in use in Eng- 

 land, the latter in Germany and France. The wort prepared by in- 

 fusion contains less dextrin and more albuminoid matter than that pre- 

 pared by decoction ; the beers from the former are stronger in alcohol, 

 but not so good in keeping qualities. 



A good wort should give no blue color with iodine, showing the com- 

 plete conversion of all the starch, and should contain a large percentage 

 of maltose, which should constitute about 70 per cent, of the extract. 



