M
v.
Nt-r-r-:-:
GEORGE WASHINGTON AND WILLIAM PENN WERE MEMBERS
OF THE BEER BREWING FRATERNITY
were reading the other day version of this subject, so close to our subjected to heat during the drying
about two Milwaukee brewers hearts. Even
you are not a
beer
process
and
whether
it
has
been
offering a total of 20 carloads
salesman, there are very few people, colored with caramel.
1,200,000 cans
is usually
of free beer for and especially our readers, who do brewed by the bottom-fermentation
the use of fighting troops in Korea, not drink beer. So here we go
following recent disclosure that
un
named influences in this country had
forced the Army to cancel a free beer
ration of one can a day in the front
lines. The issue was restored almost
immediately but has stirred a row in
Congress.
EER
is
a
fermented beverage
The
latest information
is
that
JLJ which is generally made from
malted barley and such malt adjuncts
as corn, rice and wheat. At this point
we beg to remark that "malted bar
ley" literally means a barley which
has been made to sprout, usually by
these offers were graciously accepted
by the Secretary of the Army and
by now, should be well on the way
to Korea.
This rather unusual issue, but very
a
controlled
watering
and
similar
stimulus becoming what is known as
"wort." So then, a sprouted barley
starts the whole thing. Now back to
beer.
Hops which are added to the wort
timely at that, has, no doubt, stirred in the brew kettle provide the deli-
the public sentiment to that famous cate aroma and bitter flavor. There
and oldest of all beverages
beer.
were no hops in English ale until the
How many of us really know what 16th century, as we'll explain to you
beer is and what its history is. Books later; actually, the addition of hops
have been written, lectures have been made ale into beer for the Anglo-
given, and articles have appeared in Saxon drinkers from then on. In
numerous magazines, papers
and
color beer ranges from a pale amber
other publications. We thought you to a dark brown, depending on the
would be interested in hearing our extent to which the malt has been
A view in the brewhouse at the Heineketds, Rotterdam Export Brewery. The
brewhouse which is often called the 44parlorof the Brewery is kept meticuously clean
and the copper of the brew kettles ever shining.
process with specially cultured yeasts
and has an alcoholic content of 3
per cent. This reference to percent
age is essentially correct.
In
the
United States
with
the
many different regulations pertaining
to the various states, there is not a
set figure on alcoholic content while
not all brewers brew the same
strength beer. In some states only 3.2
per cent strength is permitted, while
in other states the alcoholic strength
runs a
little
over 4 per cent.
In Europe the alcoholic strength
of beers is slightly higher than Amer
ican brewed beers due to different
method of brewing and higher per
centage of solids. Their special ex
port beers are still of a higher alco
holic
content which assures dura-
IRTUALLY all historians agree
that beer is as old as recorded
history and thus dates back at least
6,000 years. The ancient Egyptians
are known to have made beer from
barley, for this beverage is mentioned
in their "Book of the Dead." The
art of brewing was also known to
the ancient Babylonians and Chinese,
was
passed
on
eventually
to
the
Greeks and Romans, and was prob
ably carried to England by the An
glo-Saxon conquerors. In medieval
times, when
the
church was
the
center of most learning, priests taught
the art of brewing.
In Northern Europe, where the
climate is not well suited to the grow
ing of grapes, the population has
tried since the times of the Romans
to prepare a refreshing and healthy
drink from grain.
The Dutch have been known to
be specialists in brewing and back
in 1480 in the small town of Gouda
near the Hague, there were more than
350 breweries.
