42 / 102
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.