Britain at Work
A Pictorial Description of Our National Industries

BEER-MAKING. liquor slowly falls. I his process continues for about five hours, and is termed “ sparg- ing.” The resulting second wort is dealt with in the same way as the first, and the spent grains are used for cattle food. The “ backs ” mentioned are large vessels into which the wort is drawn as a matter of con- venience before proceeding with the next process. 1 hus the vessel below the mash tun into which the wort drains is called an underback. From here it is pumped to the copper back, which is placed on a higher level than the copper, so that the wort may readily flow into the copper when required. The coppers have, as might be expected, an enormous capacity, some holding upwards of 900 barrels. They vary, however, in the method of heating-, some having furnaces and others using steam. Where furnaces are employed, anthracite coal is most generally used. It is claimed for the system of steam heating that it is more easy to regulate. All boilers are now fitted with a simple interior contrivance which ob- viates the possibility of boiling over. After the wort has been boiled it is run into “hop backs,” which are also fitted with a false bottom of slotted plates, which allow the liquid to drain through but arrest the hops. The wort is then pumped up to the cooling loft, and the hops returned to the copper to be boiled with a fresh supply of wort. The cooling loft invariably has large open apertures or louvres on all sides, and a heavy roof to prevent the heat of the sun from being felt. It is built so that the atmosphere freely enters and passes over the coolers, which are shallow vessels about 16 inches in depth, occupying the entire floor space. On the floor below the cooling loft are to be found the refrigerators, which consist of a series of brass tubes through which cold water is pumped. The wort passes over these, and is then at a proper temperature to pass into the fermenting vessels, where the yeast is added and it becomes beer. These fermenting vessels are of varied shape, but more frequently square, and con- sist of a solid body to hold the liquid, and a light superstructure of movable battens to retain the froth thrown up by the yeast from overflowing. Inside they are fitted with a series of pipes called attemperators, through which cold water is pumped. By this means RACKING MACHINE (MESSRS. WATNEY’S BREWERY). AS CASK BECOMES FULL ANY OVERFLOW RUNS BACK THROUGH SMALL PIPE UNDERNEATH MAIN PIPE INTO TROUGH. the required temperature is maintained, quickening or retarding fermentation as desired. 1 he chemical action of fermenta- tion produces carbonic acid gas and alcohol ; the gas is for the most part got rid of, but the latter remains. It is in the process of fermen- tation that the critical stage of beer-making is reached, for the nose, palate, and brightness of the beer depend on the yeast, which is added to the extent of one pound per barrel. Working satisfactorily, the yeast in rising assumes various fantastic forms and shapes, but the brewer views with the greatest satisfaction a billowy rising and a rocky head. In the earlier stages of fermentation the troth rises to a great height, sometimes overflowing the lofty superstructure of the