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When
Ihe
American
wants
a
drink
lie
wants
a
drink.
W'lien
the
German
wants
a
drink
of
beer
he
expects
to
get
a small meal.
The
American
wants
a
light,
thin,
.sparkling,
snappy
beverage
with
a
good
aroma
and
spicy
taste,
and
he
also
wants
a
beverage
that
is
pleasing
to
the
eye,
because
he
drinks
from
a
gla.ss,
where
the
German
drinks
from
a
stone
mug.
This
last
reciuire-
ment
has given
extraordinary
importance
to
the
matter
of
ap-
pearance
in
American
beers.
A
German
does
not
object
to
haziness
or
even
cloudiness
in
beer,
in
fact
the
best
German
and
Bohemian
beers
are
always
cloudy,
particularly
when
served
almo.st
ice
cold,
as
is
the
practice
in
this
country.
The
American
wants
his
beer
clear
and
brilliant.
He
also
wants
it
very
cold.
Low
temperature
freciuently
causes
precipitation
of
albuminous
matters
in
the
beer
with
consequent
cloudiness.
Hence,
Ameri-
can
beers
cannot
have
the
heavy
body
of
German
beers.
They
also
average
a
trifle
lighter
in
alcohol
than
German
beers.
Another
circumstance
that
lias
contributed
to
the
modifica-
tion
of the
original
(Jernian
type
into
the
modern
American
tyjie
is
the
great
exjjansion
of
tlie
bottle
beer
industry.
This
is
almost
exclusively
American.
IJottle
beer
is
comparatively
a
recent
development
in
Kurojje.
Tiie
domestic
ice
chest
is
not
so
universal
in
Europe,
and
it
is
therefore
more
difficult
to
keep
beer
in
the house.
Bottle
beer
is
exposed
to
greater
hardships
than
keg
beer.
Where
keg
beer goes
there
is
always
the
neces-
sary
furniture
to
keep
and
tap
it,
whereas
bottle
beer goes
into
many
places
where
there
is
scant
provision
for
handling
it
properly,
which
is
a
matter
of
great
importance
with
so
per-
ishable
an
article
as
beer
generally
is.
This
condition
of
the
market
has
contributed
further
to
the
thorough
clarification
of
American
beer
.so
as
to
eliminate
all
substances
which
may
lead
to
deterioration
when
kept
for
a
long
time
and
exposed
to
heat
and
cold
by
untrained
hands.
The
matter
of
.stability
thus
acquires
exceptional
importance
in
American
beer,
and
the
jiroblem
has
been
solved
with
a
fair
degree
of
success.
It
is
the object
of
research
at
present
and
promises
an
early
com-
plete
solution.
As
is
well
known,
the
chief
base
of
mo.st
types
of
beer
is
barley
malt.
American
barleys
have
a
higher
albumen
content
than
German
barleys,
and,
partly
to
offset
this
excess,
partly
to
produce
the
light
character
demanded
by
the
American
taste,
almost
all
American
beers
are
made
with
an
admixture
of
other
grains
to
add
to
the
starch
contained
in
the
barleycorn.
I'"'or
this
purpo.se
rice
and
corn
are
u.sed,
being
freed
from
the
husk
and,
in
the
case
of
corn,
from
the
germ,
in
order
to
eliminate
matters
that
are
objectionable
to
the
taste.
In
the
production
of
beer,
the
barley
is
malted,
which
means