274 



FOOD AND FOOD ADULTERANTS. 



to glycerol is different from that formed with other beers. From analy- 

 ses of other beers he finds that the proportion is 



while with the Carlsberg pure yeast the proportion is- 



BELGIAN BEERS. 



The method of brewing pursued in Belgium would seem the most 

 unscientific known, still the Belgium beers are largely consumed in 

 Europe. No yeast whatever is used, tut the wort is left to ferment of 

 itself, as it were, standing in the vats at a low temperature, until fer- 

 mentation is provoked by germs that have accidentally fallen into it, 

 or which may have found their way jn during the process of manufact- 

 ure. The action is naturally very slow, requiring sometimes several 

 years for its completion, and a considerable formation of acid takes 

 place, which is a predominant constituent in this class of beers. 



CLARIFYING, STORING, AND PRESERVING. 



The treatment of malt liquors after the process of fermentation is 

 complete is very diverse, according to the kind of liquors it is intended 

 to produce, the length of time it is to be kept, &c. The problem of 

 clarifying and preserving the beer is very simple of solution' if it has 

 been properly and carefully brewed, for then it is easily cleared and 

 keeps well ; but where the reverse is the case it is necessary to make 

 use of various clarifying and preserving agents, and here comes in the 

 delicate question of the proper agents to use, which will perform this 

 duty and still introduce no objectionable constituents into the drink. 



The discussion of this question comes properly under the head of 

 adulterations, and will be considered later on. As clarifying agents 

 may be mentioned gelatine, tannin, Iceland moss, and flaxseed, and as 

 mineral coagulating agents phosphate of lime, and alum. 



Formerly beer was stored in casks or vats in cool cellars for a long 

 period, to allow it to age or ripen, especially in Germany, whence came 

 the name of " lager " beer, but the aim of the brewer at the present day 

 is to produce an article fit for the market in as short a time as possible 

 and thus turn his capital often and keep step with the rapid pare cf 

 modern business industry, so that the name of lager beer is rather a 

 misnomer, 



