At the outset of these "Studies," let us briefly consider the nature of beer and the methods of its manufacture. Beer is a beverage which has been known from the earliest times. It may be described as an infusion of germinated barley and hops, which has been caused to ferment after having been cooled, and which, by means of "settling" and racking, has ultimately been brought to a high state of clarification. It is an alcoholic beverage, vegetable in its origin—a barley wine, as it is sometimes rightly termed. Beer and wine, however, differ widely in their composition. Beer is less acid and less alcoholic than wine; it holds more ingredients in solution, and the nature of these ingredients is by no means similar to that of those which are found in wine. These differences in the component parts of wine and beer give rise to corresponding differences in the keeping qualities of the two liquids. The small amount of acidity in beer, its poverty in alcohol, and the presence of matter that is saccharine, or liable to become so, all operate in imparting to beer a tendency to change, which wine does not possess. That this unequal resistance to the aggression of diseases is due to such differences, may be proved by the fact that wine could be made much more liable to change than it actually is, by a diminution of its acidity and its usual proportion of alcohol, or by increasing the proportion of viscid or saccharine matters, modifications which would tend to assimilate its composition to that of beer. We have remarked elsewhere that the pains devoted to the rearing of vines, and to the ordinary operations of vinification, such asouillage, sulphuring, and repeated rackings, as well as the use of cellars and vessels hermetically closed, are entailed by the necessity of counteracting and preventing the diseases to which wine is liable. The same may be said, a fortiori, of beer, inasmuch as it is more liable to change than wine. Manufacturers and retailers of this beverage have to strive constantly with the difficulty of preserving it, or the wort used in its manufacture. We may readily be convinced of this by reviewing the usual processes of the art of brewing. When the infusion of malt and hops, which is termed wort, is completed, it is left to cool. It is next put into one or more casks or vats, in which it is made to undergo alcoholic fermentation—the most important of all the processes in brewing.
