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Fig. 6.?BURTON-UNION SYSTEM OF CLEANSING. (MESSRS. ALLSOPP'S BREWERY.)
The green beer is filled into the casks, and the excess of yeast, &c., then works out through the swan necks into the long common gutter shown.
Fig. 5.?REFRIGERATORS IN "LAGER" BREWERY OF MESSRS. ALLSOPP.
The hot wort trickles over the outside of the series of pipes, and is cooled by the cold water which circulates in them. From the shallow collecting trays the cooled wort is conducted to the fermenting backs.
The presence of different types of phosphates in malt, and the important influence which, according to their nature, they exercise in the brewing process by way of the enzymes affected by them, have been made the subject of research mainly by Fernbach and A. Hubert, and by P.E. Petit and G. Labourasse. The number of enzymes which are now known to take part in the brewing process is very large. They may with utility be grouped as follows:?
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Name. |
Rôle or Nature. |
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In the malt or mash-tun. |
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Cytase |
Dissolves cell walls of of starch granules. |
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Diastase A |
Liquefies starch |
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Diastase B |
Saccharifies starch. |
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Proteolytic Enzymes |
(1) Peptic. |
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Catalase |
Splits peroxides. |
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In fermenting wort and yeast. |
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Invertase |
Inverts cane sugar. |
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Glucase |
Splits maltose into glucose. |
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Zymase |
Splits sugar into alcohol and carbonic acid. |
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Bibliography.?W.J. Sykes, Principles and Practice of Brewing (London, 1897); Moritz and Morris, A Text-book of the Science of Brewing (London, 1891); H.E. Wright, A Handy Book for Brewers (London, 1897); Frank Thatcher, Brewing and Malting (London, 1898); Julian L. Baker, The Brewing Industry (London, 1905); E.J. Lintner, Grundriss der Bierbrauerei (Berlin, 1904); J.E. Thausing, Die Theorie und Praxis der Malzbereitung und Bierfabrikation (Leipzig, 1898); E. Michel, Lehrbuch der Bierbrauerei (Augsburg, 1900); E. Prior, Chemie u. Physiologie des Malzes und des Bieres (Leipzig, 1896). Technical journals: The Journal of the Institute of Brewing (London); The Brewing Trade Review (London); The Brewers' Journal (London); The Brewers' Journal (New York); Wochenschrift für Brauerei (Berlin); Zeitschrift für das gesammte Brauwesen (Munich).
(P. S.)
[1] They were classified at 28 lb in 1896, but since 1897 the standard has been at the rate of 32 lb to the bushel.
[2] Inclusive of rice and maize.
[3] Exclusive of rice and maize.
[4] As a rule there is no separate "collecting vessel," duty being assessed in the fermenting vessels.
BREWSTER, SIR
