1911 Beverages de luxe

wherein the original insoluble starch of the grain has, by Na- turel own magie, been converted into solnble malt-sugar. If dried at a low température it is "Pale Malt," from which Pale Aie is brewed; but if roasted at a greater beat it is par- tially carbonized, and becomes "Brown Malt," suitable for brewing Stout. This is the only reason for the différence in color between Aie and Stout. The brewer crushes the malt between heavy rollers to break the husk, and the malt-meal is then thoroughly mixed with warm water in the mashtun by a ferocious instrument called a "porcupine." The malt is finally exhausted by a huge over- grown watering pot, termed a sparger. It has long revolving arms, and as the water descends in a gentle shower it carries with it what remains soluble in the malt, and the "grains" only, corresponding with the tea-leaves in the pot, are left behind. The resulting liquor, now called "wort," is then strained off and transferred into coppers, where it is boiled for several hours with the hops. After sufficient boiling the wort is rapidly cooled in refrig- erators containing long coils of pipes, through which a stream of cold water continually runs. The cooled wort is still not a bit like Beer. Even a tee- totaler might drink of this particularly nasty and mawkish fluid if lie could bring himself to do so, for thus far it contains no alcohol ; this can be produced only by the agency of fermen- tation. Fermentation is started by inoculating the wort with pure yeast. Yeast is a vegetable organism, consisting of myriads of microscopic cells or globules, which rapidly multiply in the "wort" at the expense of certain of its constituents ; and thèse minute cells are endowed with the marvelous power of elab- orating alcohol, or, in other words, of transforming the dull and lifeless wort into sparkling Aie. The newly-born Pale Aie is then racked into casks and stored away in vast quantities that certainly look sufficient to meet any demand, but which rapidly melt away as the thirsty season cornes on. Beer reserved for export bottling is brewed from the choicest materials. It is, indeed, an altogether superior qual- ity, and is priced accordingly.