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92
Ale
and
Beer.
mentation,
and
other
essential
particulars,
which
it
would
greatly
exceed
our
limits
to
treat
of.
It
is
sufficient
for
our
purpose
thus
briefly
to
describe
the
art
of
brewing
:
—
The
malt
should
first
be
crushed
(in
a
malt
mill),
and
macerated
for
a
given
time
in
hot
water,
the
temperature
of
which
ranges
from
157° and
upwards
;
during
this process, called
mashing,
the
peculiar
azotized
substance
in
the
malt,
known
as
diastase,
acts
upon
the
starch
of
the
grain,
and
converts
it
into
a
mucilaginous
sub-
stance
and
sugar.
It
is
then
strained,
and
the
liquor,
called
“
wort,”
boiled.
As
soon
as
the
boiling
begins
hops
(according
to
desired
strength)
are
added.
After
undergoing
this
process
the
liquor
is
transferred
into
shallow
coolers,
and
exposed
to
a
good
current
of
air,
in
order
to
prevent
“souring.”
It
is
then
tunned,
and
yeast
added.
This
is
the
most
critical
point
of
brewing.
When
sufficiently
fermented,
it
must
be
when
necessary
cleansed,
and
then
stored.
A
slow
fermentation
succeeds,
which
strengthens
the
beer,
and
makes
it
less
sweet
;
and
causes
it
to
become
charged
with
carbonic
acid
gas.
The
liquor,
as
the
water
used
b}'-
brewers
and
others
is
termed,
is
of
great
importance
;
soft,
or
hard
water
softened
by
exposure,
is
generally
pre-
ferred,
because
it
makes
a
stronger
extract,
and
is