1. Brewing is the art of preparing a liquor, which has received the
general denomination of beer. This beverage can be brewed from any
kind of farinaceous grain; but, on various accounts, barley is usually
preferred. It is prepared for the brewer's use by converting it into
malt, which is effected by the following process.
2. The grain is soaked in a cistern of water about two days, or until
it is completely saturated with that fluid. It is then taken out, and
spread upon a floor in a layer nearly two feet thick. When the inside
of this heap begins to grow warm, and the kernels to germinate, the
maltster checks the rapid growth of the grain in that situation by
changing it to the outside. This operation is continued, until the
saccharine matter in the barley has been sufficiently evolved by the
natural process of germination.
3. The grain is next transferred to the kiln, which is an iron or tile
floor, perforated with small holes, and moderately heated beneath with
a fire of coke or stone coal. Here, the grain is thoroughly dried, and
the principle of germination completely destroyed. The malt thus made
is prepared for being brewed, by crushing it in a common mill, or
between rollers. Malting, in Great Britain, and in some other parts of
Europe, is a business distinct from brewing; but, in the United
States, the brewers generally make their own malt.
4. The first part of the process of brewing is called _mashing_. This
is performed in a large tub, or _tun_, having two bottoms. The upper
one, consisting of several moveable pieces, is perforated with a great
number of small holes; the other, though tight and immoveable at the
edges, has several large holes, furnished with ducts, which lead to a
cistern beneath.
5. The malt, designed for one mashing, is spread in an even layer on
the upper bottom, and thoroughly saturated and incorporated with water
nearly boiling, by means of iron rakes, which are made to revolve and
move round in the tub by the aid of machinery. The water, together
with the soluble parts of the malt, at length passes off, through the
holes before mentioned, into the reservoir beneath.
6. The malt requires to be mashed two or three times in succession
with fresh quantities of water; and the product of each mashing is
appropriated to making liquors of different degrees of strength.
7. The product of the _mashing-tun_ is called _wort_, which, being
transferred to a large copper kettle, is boiled for a considerable
time with a quantity of hops, and then drawn off into large shallow
cisterns, called _coolers_. When the mixture has become cool enough
to be submitted to fermentation, it is drawn off into the _working
tun_.
8. The fermentation is effected with yeast, which, acting on the
saccharine matter, disengages carbonic acid gas. This part of the
process requires from eighteen to forty-eight hours, according to the
degree of heat which may be in the atmosphere.
9. The beer is then drawn off into casks of different dimensions, in
which it undergoes a still further fermentation, sometimes called the
_brewer's cleansing_. During this fermentation, the froth, or yeast,
works out at the bung-hole, and is received in a trough, on the edges
of which the casks have been placed. The froth thus discharged from
the beer, is the yeast used by the brewers.
10. The products of the brewery are denominated _beer_, _ale_, and
_porter_. The difference between these liquors arises, chiefly, from
the manner in which the malt has been prepared, the relative strength
imparted to each, and the extent to which the fermentation has been
carried.
11. There are several kinds of beer; such as table beer, half and
half, and strong beer. They are adapted to use soon after being
brewed, and differ from each other but little, except in the degree of
their strength.
12. Ale and porter are called stock liquors; because, not being
designed for immediate consumption, they are kept for a considerable
time, that they may improve in quality. Porter is usually prepared for
consumption by putting it into bottles. This is done either at the
brewery, or in bottling establishments. In the latter case, the liquor
is purchased in large quantities from the brewer by persons who make
it their business to supply retailers and private families.
13. We have evidence that fermented liquor was in use three thousand
years ago. It was first used in Egypt, whence it passed into adjacent
countries, and afterward into Spain, France, and England. It was
sometimes called the wine of barley; and one kind of it was
denominated Pelusian drink, from the city Pelusium, where it was first
made.
14. Among the nations of modern times, the English are the most
celebrated for brewing good liquors. London porter is especially in
great repute, not only in that city, but in distant countries. Much
fermented liquor of the different kinds, is consumed in the United
States, where it is also made in considerable perfection.