272 HOPS. 



by sulphured hops into beer is entirely innocuous to 

 health, a fact proved over and over again by Liebig and 

 others. 



Opinions are greatly divided as to the value of sulphur- 

 ing. In its favour the following points are urged : — 



1. The acid destroys the mould fungi, v?hich form the 

 principal cause of deterioration during storage. 



2. Sulphured hops absorb moisture less readily than those 

 that have not been treated in this manner. 



3. Sulphuring also improves the colour of hops that are 

 deficient in this quality, and thus increases their saleability. 



So far as the first point is concerned, the disinfecting 

 properties of sulphurous acid cannot be gainsaid : the only 

 question is whether the small quantity — 0'1694 to 0'316O 

 volume per cent. (Behrens) — present in the atmosphere of 

 the kiln during the process is really sufficient to completely 

 destroy the mould fungi. Behrens' exact researches are 

 rather adverse to this' view, though he is disinclined to 

 attribute practical value to his results. He, however, men- 

 tions cases, known in practice, where sulphured hops have 

 been found to heat spontaneously, a circumstance which 

 speaks against the complete disinfecting effect of the pro- 

 cess. On the other hand, the same observer records the 

 important fact that, even though sulphurous acid may not 

 be absolutely fatal to all the micro-organisms in hops, it 

 at any rate renders them a less favourable medium for the 

 development of mould fungi, whether the germs are derived 

 from the air or are present in the hops themselves. Proof 

 is lacking as to the length of time sulphured hops can retain 

 this valuable property ; but it may, nevertheless, be taken for 

 granted that so long as the sulphured hops are kept out of 

 contact with air no diminution in their " sterility " — if such a 

 term may be usied — ^will occur, any change in this respect 

 only setting in after the hops have been deprived of- their 



