Jasper County Democrat, Volume 17, Number 103, Rensselaer, Jasper County, 3 April 1915 — Page 6 Advertisements Column 2 [ADVERTISEMENT]

v *. v * r Prof. Chas. F. Chandler of Columbia University gives I the following definition of beer: “The manufacture of beer J involves first malting and then brewing. The object of f malting is to change the composition cf/tko content” of the 1 barley grains so as to render them soluble, so as to produce a liquid which can be subjected to fermentation. The process consists of steeping the barley; the barley swells band is placed on the floor of the malt house. It begins to I germinate, and from the proteids in the malt there is de- l veloped a substance called diastase, which attacks the starch, making it soluble. When the germination has * reached a certain point the barley grains are spread OvW || a large field and germination proceeds. The malt is then subjected to kiln-drying tb terminate germination. “Next comes the brewing. The crushed malt is extracted in hot water, when the diastase completes its action in changing the starch to dextrine and maltose. The solution is drawn off and this constitutes the wort. The remaining grains are treated to obtain as large a portion of soluble matter as possible, the worts are united, hops are added and the wort is complete. It is then cooled to the proper temperature, yeast is added and fermentation proceeds. During the fermentation the yeast develops, attacks the sugar and liberates carbonic acid gas and alcohol. The rise of the carbonic acid gas through the liquid causes motion and the liquid is set to work. When the fermentation is complete the beer is drawn off and stored in suitable vessels, in which slow fermentation takes place and the liquid becomes clarified.” Indiana Brewers Association

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