esemblance to the German product. To the English palate it is somewhat
flavourless, but it is always retailed in exceedingly brilliant condition
and at a proper temperature. There can be little doubt that every nation
evolves a type of beer most suited to its climate and the temperament of
the people, and in this respect the modern American beer is no exception.
In regard to plant and mechanical arrangements generally, the modern
American breweries may serve as an object-lesson to the European brewer,
although there are certainly a number of breweries in the United Kingdom
which need not fear comparison with the best American plants.

It is a sign of the times and further evidence as to the growing taste for
a lighter type of beer, that lager brewing in its most modern form has now
fairly taken root in Great Britain, and in this connexion the process
introduced by Messrs Allsopp exhibits many features of interest. The
following is a brief description of the plant and the methods
employed:--The wort is prepared on infusion lines, and is then cooled by
means of refrigerated brine before passing to a temporary store tank, which
serves as a gauging vessel. From the latter the wort passes directly to the
fermenting tuns, huge closed cylindrical vessels made of sheet-steel and
coated with glass enamel. There the wort ferments under reduced pressure,
the carbonic acid generated being removed by means of a vacuum pump, and
the gas thus withdrawn is replaced by the introduction of cool sterilized
air. The fermenting cellars are kept at 40 deg. F. The yeast employed is a pure
culture (see FERMENTATION) bottom yeast, but the withdrawal of the products
of yeast metabolism and the constant supply of pure fresh air cause the
fermentation to proceed far more rapidly than is the case with lager beer
brewed on ordinary lines. It is, in fact, finished in about six days.
Thereupon the air-supply is cut off, the green beer again cooled to 40 deg. F.
and [v.04 p.0512] then conveyed by means of filtered air pressure to the
store tanks, where secondary fermentation, lasting three weeks, takes
place. The gases evolved are allowed to collect under pressure, so that the
beer is thoroughly charged with the carbonic acid necessary to give it
condition. Finally the beer is again cooled, filtered, racked and bottled,
the whole of these operations taking place under counter pressure, so that
no gas can escape; indeed, from the time the wort leaves the c