1869 Cooling Cups and Dainty drinks by William Terrington

92

Ale and Beer.

mentation, and other essential particulars, which it would greatly exceed our limits to treat of. It is sufficient for our purpose thus briefly to describe the art of brewing : — The malt should first be crushed (in a malt mill), and macerated for a given time in hot water, the temperature of which ranges from 157° and upwards ; during this process, called mashing, the peculiar azotized substance in the malt, known as diastase, acts upon the starch of the grain, and converts it into a mucilaginous sub- stance and sugar. It is then strained, and the As soon as the boiling begins hops (according to desired strength) are added. After undergoing this process the liquor is transferred into shallow coolers, and exposed to a good current of air, in order to prevent “souring.” It is then tunned, and yeast added. This is the most critical point of brewing. When sufficiently fermented, it must be when necessary cleansed, and then stored. A slow fermentation succeeds, which strengthens the beer, and makes it less sweet ; and causes it to become charged with carbonic acid gas. The liquor, as the water used b}'- brewers and others is termed, is of great importance ; soft, or hard water softened by exposure, is generally pre- ferred, because it makes a stronger extract, and is liquor, called “ wort,” boiled.

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