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it
is
sprouted
to
a
certain degree,
found
by
long
experience
to
afford
the
proper
measure
of
dissolution
of
the
starch
and
al-
bumen
and
to
develop
the
required
amounts
of
diastase
and
peptase
—
ferments
which
convert
starch
into
sugar
and
dextrin
and
modify
the
albumen
—
after
which
the
malt
is
(juickly
dried
and
heated
to
a
sutticient
degree
to
stop
growth
and
produce
tiie
desired
aromatic
properties.
The
malt
is
ground and
mashed.
To
mash
means
to
mix
with
water
of
certain
tempera-
ture
and
by
constant
stirring
and
adjustment
of
temperatures
to
extract
and
modify
the
solid
constituents
of
the
grain,
chiefly
starch,
albumen
and
mineral
matters.
It is
in
the
ma.sh
that
rice
or
corn
products
are
added,
after
being
boiled
separately.
The
liquid
run
off
from
the
mash
tub, called
"wort,"
is
run
into
a
copper
kettle
and
boiled
for
a
certain
time,
hops
being
added
while
in
the
kettle.
The
object
served
by
the
hops
is
mainly
to
give
aroma
and
taste,
but
they
also
act
as a
natural
preserva-
tive.
The
wort
is
then
run
over
coolers,
extreme
care
being
taken
to
prevent
access
of
foul
air
or
substances
which might
introduce
germs
that
would
start
undesirable
fermentations.
The
wort
is
run
into
fermenting
tanks,
and
yeast
admixed.
The
yeast
is
a
ferment
which
splits
up
sugar
into
carbonic
acid
and
alcohol,
just
as
it
does
in
bread,
only
in
wort
it
acts
more
strongly.
When
the
desired
degree
of
fermentation
is
reached
the
wort
is
run
into
casks,
where
it
is
kept
for
a
time
to
undergo
secondary
or
slow
fermentation
ami
to
allow
solids
to settle
out.
When
it
has
reached
the
degree
of
aging
and
clarification
that
is
necessary
it
is
racked,
or
filled
off,
into
shplping
pack-
ages.
During
the
storage
or
aging
period
most
of
the
carbonic
acid
gas
has
escaped,
and
in
order
to
restore
the
life
and
sparkle
which
depends
upon
this
gas,
some
young
wort
is
added
before
the
beer
is
filled
into
the
packages,
or
the
beer
is
car-
bonated,
that
is,
the
fermentation
gas
is
reincorporated
with
the
liquid
under
pressure.
The
beer
is
filtered
before
going
into
the
packages.
Bottle
beer
goes
through
elaborate
bottling
ma-
chinery,
and
is
usually
pasteurized.
Some
types
of
yeast,
while
working
in
the
beer,
rise to
the
top
and
form
a
thick
film,
and
are
skimmed
off"
or
allowed
to
overrun.
They
are
called
top-fermenting.
Other
types
settle
on
the
bottom
when
a
certain
degree
of
fermentation
has
been
reached.
They
are
called
bottom-fermenting.
They
produce
different
tastes
and
aromas.
American
beers
are
prepared
with
the
bottom-fermenting
yeast,
except
the
ales,
stouts
and
por-
ters,
which,
like
all
English
beers,
are
prepared
by
top-fermenta-
tion.
All
through
these
processes,
infection
by
foreign
germs
is
carefully
avoided.
It
has
been
said
by
a
prominent
food
official