BREWING.
THE VATS.
Beer is made by pouring boiling water upon ground malt, and after a time drawing it off, which is repeated until all its soluble parts are removed and dissolved in the water; the liquor resulting is called “sweet wort,” which is then boiled with a certain proportion of hops (the dried “stobules” or flowers of the hop plant), and the liquor allowed to cool.
FERMENTING ROOM.
ENGINE ROOM.
It is then mixed with a small quantity of “yest,” which is the scum thrown off by a former brewing, and the whole is allowed to ferment till nearly all the sweet sugary matter which was got from the malt is converted into spirit, it is then put into casks and allowed to ferment slowly, in which process it throws off more yest, which is collected, as seen in the cut, for the next brewing. It is then bunged up in the barrels and kept for a time, when it is fit for use.