103 



CHAPTER III. 



THE PRACTICAL EXAMINATION OF BEER IN THE 

 STORAGE CASKS WITH REFERENCE TO ITS 

 STABILITY. 



1888.* 



THE text-books relating to the manufacture of beer contain 

 either no information at all on this subject, or at most very 

 little. At first glance the question appears such a simple one 

 as to require no special treatment ; when we consider it more 

 deeply, however, we soon perceive that it has several sides, 

 and that we are, in fact, on uncertain ground. 



The experiments described were carried out at the be- 

 ginning of 1883, and therefore at a time when my pure culti- 

 vated yeasts had not been introduced into the brewery. The 

 beers in question were low-fermentation beers, and had in all 

 cases been produced by means of impure yeast. A large 

 portion of the observations was placed at my disposal by 

 Captain Kiihle, and at my request Professor Gronlund carried 

 out some experiments at New Carlsberg similar to those 

 made by myself at Old Carlsberg, the object of which was 

 to determine whether the samples of beer were influenced 

 by aeration or not, and what was the effect of exposing them 

 to the ordinary room-temperature, or to a temperature of 

 25-27 C. My intention from the commencement was to 

 publish the results in the present series of my investiga- 



* This and the following three chapters are reprints from earlier treatises. 



