io8 PRACTICAL EXAMINATION OF BEER 



Four of the bottles mentioned were filled as previously 

 described from the lower portion of a store cask ; two of these 

 bottles were at once corked, and the contents of the other 

 two were decanted into two similar empty bottles, and these 

 were then corked ; all four bottles were then set aside in a 

 dark cupboard at the ordinary room-temperature. It was 

 found that beer aerated in this manner in most cases gave a 

 yeast sediment sooner than the same beer which had not been 

 aerated, and it was only exceptionally that the sediment 

 formed in the same length of time in both cases ; in no case 

 did a sediment appear sooner in the non-aerated than in the 

 aerated beer. The difference in the time amounted in some 

 cases to several days. These experiments were made with 

 export and lager beers from both Old and New Carlsberg 

 breweries, and the samples employed were taken from 89 

 casks. The lager beer had been stored three months, and 

 the export beer 7-12 months. They show, amongst other 

 things, that beer keeps better when it is not aerated whilst it 

 is being drawn off from one vessel into another. 



A similar series of experiments was undertaken in order 

 to determine whether, in the case of the non-aerated samples, 

 the yeast sediment formed most readily at the ordinary room- 

 temperature, or at 25-27 C. It was found that the lower 

 temperature favoured the production of sediment After the 

 lapse of a month at the second temperature, most of the 

 samples of lager beer were still free from all trace of yeast 

 turbidity, whilst on the other hand, the corresponding samples 

 which had been exposed to the ordinary room-temperature 

 were all cloudy after 1523 days. In the cases investigated 

 the difference was most marked in this class of beer, and was 

 less pronounced in the case of export beer. I again repeat 

 that I am speaking only of the formation of yeast sediment ; 

 bacteria, on the contrary, will probably generally develop 

 more rapidly at the higher temperature. Finally, some 

 aerated and some non-aerated samples were placed in an 



