Britain at Work
A Pictorial Description of Our National Industries
År: 1902
Forlag: Cassell and Company, Limited
Sted: London, Paris, New York & Melbourne
Sider: 384
UDK: 338(42) Bri
Illustrated from photographes, etc.
Søgning i bogen
Den bedste måde at søge i bogen er ved at downloade PDF'en og søge i den.
Derved får du fremhævet ordene visuelt direkte på billedet af siden.
Digitaliseret bog
Bogens tekst er maskinlæst, så der kan være en del fejl og mangler.
BEER-MAKING.
163
even to those smaller brewers that at one
time may have used substitutes ; but as regards
the large and well-known breweries, nothing
but malt and hops—and sometimes sugar—is
ever used. The price of hops varies greatly,
according to the quality and amount of the
crop. It may be as high as four shillings
a pound, or as low as sixpence, the latter
being about the present price. This value is
not expected to fluctuate so much in the
future, as the cold storage of hops is being
introduced, it being found that at a tempera-
ture of from 250 to 28° Fahrenheit they will
keep for years. The price
of malt is more stable, the
average quotation being about
forty shillings a quarter.
Ale is known by three
definitions according to its
strength — mild, pale, and
strong. Brown beer, when of
similar strength to mild ale,
is known as porter, and when
equal to pale ale or bitter
as stout. The quantity of
hops used varies according
to the quality and class of
beer to be brewed. It may
be as low as 6 lb. a barrel
for mild ale, or as high as
18 lb. a barrel for strong ale.
Beer-making commences
with cleaning and crushing
the malt, which is the chief
ingredient and factor in beer-
making. Malt may be pro-
duced from any of the cereals by process
of germination stopped at appropriate
stages, but barley is the only grain which
combines in itself all the requisites for the
production of a perfect malt. The barley7 is,
after being steeped in water to induce ger-
mination, turned on floors to allow develop-
ment of the acrospire and to prevent the
undergrowth of rootlets; when the acrospire
is two-thirds up the back of the grain the
vegetation is arrested,and the barley allowed to
wither previous to passing to the kiln for dry-
ing. This is first effected at a low temperature
to freely evaporate the moisture, but gradually
rising to 200° Fahr. In the country the malt-
ings are frequently an adjunct to the brewery,
but in London the malt is delivered at the
brewery in sacks. It is stored in bins of
enormous capacity on the top floors, being
conveyed there by machinery. From the bins
it falls by gravitation through hoppers into
the mills, to be cleaned from dust by being
passed over revolving graded screens, and
then crushed by rollers to the fineness desired
for the malt liquor to be produced. It is also
passed between magnets, which arrest any
particles of metal which might be present.
Below these mills the mash tuns are usually
to be found, and here the malt is mixed with
hot water. 1 hese tuns are simply circular
(messrs. Barclay’s brewery).
THE ACTUAL HEIGHT OF VAT IS TO THE TOP OF LADDER ; ABOVE IS
SUPERSTRUCTURE TO CONFINE THE YEAST WHEN RISING. THE PIPES
IN CENTRE ARE THE ATTEMPERATORS.
vessels fitted with covers and certain inte-
rior machinery. I hey also have facilities
above for the introduction of the hot liquor
or water and the malt, and below for strain-
ing away the malt extract or wort. The
interior machinery is two-fold, each used
for the separate processes to which the
malt is subjected. The first is called mash-
ing, and continues for about two and a
half hours, during which the malt is con-
tinuously stirred by rotating rakes, thoroughly
mixing it with the hot liquor, which will
then contain a large proportion of malt
extract, and is called wort. This, when at
its proper density, is drawn off from the
mash tun into vessels called “ under-
backs,” from them pumped to the “ copper-