so rendered quite bright, and finally, in order to produce
immediate "condition," is "carbonated," _i.e._ impregnated under pressure
with carbon dioxide (carbonic acid gas).

FOREIGN BREWING AND BEERS.--The system of brewing which differs most widely
from the English _infusion_ and _top fermentation_ method is the
_decoction_ and _bottom fermentation_ system, so widely employed, chiefly
on the continent of Europe, for the production of beers of the "lager"
type.

The method pursued in the decoction system is broadly as follows:--After
the grist has been mashed with cold water until a homogeneous mixture
ensues, sufficient hot water is introduced into the mash-tun to raise the
temperature to 85-100 deg. F., according to circumstances. Thereupon, about
one-third of the mash (including the "goods") is transferred to the _Maisch
Kessel_ (mash copper), in which it is gradually brought to a temperature of
(about) 165 deg. F., and this heat is maintained until the mash becomes
transparent. The _Dickmaische_, as this portion is called, is then raised
to the boil, and the ebullition sustained between a quarter and
three-quarters of an hour. Just sufficient of the _Dickmaische_ is returned
to the mash-tun proper to raise the temperature of the whole to 111-125 deg.
F., and after a few minutes a third is again withdrawn and treated as
before, to form the second "thick mash." When the latter has been returned
to the mash-tun the whole is thoroughly worked up, allowed to stand in
order that the solids may deposit, and then another third (called the
_Laeutermaische_ or "clear mash") is withdrawn, boiled until the coagulable
albuminoids are precipitated, and finally reconveyed to the mash-tun, where
the mashing is continued for some time, the final heat being rather over
160 deg. F. The wort, after boiling with hops and cooling, much as in the
English system, is subjected to the peculiar system of fermentation called
_bottom fermentation_. In this system the "pitching" and fermentation take
place at a very low temperature and, compared with the English system, in
very small vessels. The fermenting cellars are maintained at a temperature
of about 37-38 deg. F., and the temperature of the fermenting wort does not
rise above 50 deg. F. The yeast, which is of a different type from that
employed in the English system, remains at the bottom of the fermenting
tun, and hence is derived the name of "bottom fermentation" (see
FERMENTATION). The