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when
this
lias
jiroceeded a certain
length
it
is
dried
by
the
kiln,
which,
of
course,
stops
further
germination,
and,
wherein
the
original
insoluble
starch
of
the
grain
has,
by
Nature's
own
magic,
been
converted
into
soluble
malt-sugar.
If
dried
at
a
low
temperature
it
is
"Pale
Malt,"
from
which
Pale
Ale
is
brewed
;
but
if
roasted
at
a
greater
heat
it
is
partially
carbonized,
and
becomes
"Brown
Malt,"
suitable
for
brewing
Stout.
This
is
the
only
reason
for the
ditl'erence
in
color
between
Ale
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
e.xhausted
by
a
huge
overgrown
watering
pot,
tei-med
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,
corre-
sponding
with
the
tea-leaves
in
the
pot,
are
left
behind.
The
resulting
liquor,
now
called
"wort,"
is
then
strained
olf
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
he
could
bring
himself
to
do
so,
for
thus
far
it
contains
no
alcohol
this
can
be
produced
only
by
the
agency
of
fermentation.
Fermentation
is
started
by
inoculating
the
wort
with
pure
yea.st.
Yea.st
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
these
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
Ale.
The
newly-born
Pale
Ale
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
comes
on.
Beer
reserved
for
export
bottling
is
brewed
from
the
choic-
est
materials.
It
is,
indeed,
an
altogether
superior
quality,
and
is
priced
accordingly.