STUDIES ON FERMENTATION. 11 



In France, we are still in a period of transition ; but year by 

 year the manufacture of " low beer " is increasing, to the evident 

 detriment of its competitor. 



It is unnecessary to dwell upon certain differences exist- 

 ing between the two kinds of beer, such as may be traced 

 to the preparation and composition of their respective worts. 

 The brewing of " high beer," by hand or machinery, is 

 effected in one operation ; the brewing of " low beer " is 

 accomplished by successive mashings, the temperatures of which 

 are gradually raised. These differences, and others that result 

 from the longer boiling of the wort, in the " high fermentation " 

 process, give rise to diversities in the composition and colour of 

 the worts, from which circumstance " low beers " are sometimes 

 termed ivhite beers, in contradistinction to the others, which 

 have a deeper colour, and are known as dark beers (brims). The 

 name of Strasburg is generally given to " low beer " in France, 

 but sometimes it is called German beer. 



It is easy to account for the changes introduced into the 

 construction and working of breweries bj"" the new process of 

 " low fermentation." A low temperature is essential not only 

 to the manufacture but also to the preservation of " low beer," 

 and must be secured by the use of ice-cellars in which the 

 temperature may be maintained at 5"" R. or 6° 11.(43° F. or 45°F.), 

 and even at 1°, 2°, or 3° E. (35° to 39 °F.) throughout the year. 

 This necessitates an accumulation of ice and the construction of 

 cellars of enormous extent, for the storage of the beer. " Low 

 beer " is essentially a stock beer, especially if brewed in winter, 

 when due advantage is taken of the low temperature of the 

 season. It is kept in cold cellars until the spring or summer, 

 when beer is consumed in larger quantities. It is calculated 

 that 100 kilos. (1*96 cwt.) of ice is the average quantitj' used 

 per hectolitre (22 gallons) of good beer, between the cooling of 

 the wort and the day of sale.* 



* 45 million kilos, of ice are annually consumed in the brewery of M. 

 Dreher, in Vienna. The brewery of Sedlmayer, at Municli, uses about 

 10 million kilos. {Journal cles Brasseurs, 22nd June, 1873.) 



