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BREWING. THE evolution of the brewing industry since 1875 has been accompanied by many interesting developments, important not only from an economical or trade point of view, but also in their technological and scientific aspects. The period covers the repeal of the malt tax and the introduction of the “ free ” mash-tun, and, as a consequence of the new law, the greatly increased use of malt substitutes and the rise of the “ pure beer ” agitation. It is a period which has seen the gradual modification of the character of British beers, the strongly alcoholic, heavily-hopped liquids consumed by the previous generation slowly giving place to the lighter beverage in vogue at the present time. It includes the classical researches of O’Sullivan, Brown, Heron, and Morris, on starch degradation, and those of Hansen, with their brilliant practical application, on the methods of obtaining and cultivating pure yeasts; and many important and innumerable minor improvements in the malting, mashing, refrigerating, and fermenting processes. Repeal of the Malt Acts, and the Free Mash-tun.—By the Act of 1880 the duty was taken off the malt and placed on the beer, or, more properly speaking, on the wort, and the restrictions as to the use of materials in brewing were removed. The chief feature of Mr Gladstone’s Bill was that on and after the 1st October 1880 a beer duty was imposed in lieu of the old malt tax, at the rate of 6s. 3d. per barrel of 36 gallons, at a specific gravity of 1 ‘057 ; and the regulations for charging the duty were so framed as to leave the brewer practically unrestricted as to the description of malt or corn and sugar, or other description of saccharine substitutes (other than deleterious articles or drugs), which he might use in the manufacture or colouring of beer. This freedom in the choice of materials has continued down to the present time, except that the use of “ saccharin ” (a product of coal-tar) was prohibited in 1888, the reason being that this substance gives an apparent palate-fulness to beer equal to roughly 4° in excess of its real gravity, the revenue suffering thereby. In 1889 the duty on beer was increased by a reduction in the standard of gravity from 1'057 to 1'055, and in 1894 a further 6d. per barrel was added. The duty thus became 6s. 9d. per barrel, at a gravity of BOSS, which was further increased by Is. a barrel by the war budget of 1900. Prior to 1896 rice, flaked maize (see below), and other similar preparations had been classed as malt or corn in reference to their1 wort-producing powers, but after that date they were deemed sugar in that regard. By the new Act (1880) 42 lb weight of corn, or 28 lb weight of sugar, was to be deemed the equivalent of a bushel of malt, and a brewer was expected by one of the modes of charge to have brewed at least a barrel (36 gallons) of worts (less 4 per cent, allowed for wastage) at the standard gravity for every two bushels of malt (or its equivalents) used by him in brewing; but where, owing to lack of skill or inferior machinery, a brewer cannot obtain the standard quantity of wort from the standard equivalent of material, the charge is made not on the wort, but directly on the material. By the new Act licences at the annual duty of £1 on brewers for sale, and of 6s. (subsequently modified by 44 Viet. c. 12, and 48 & 49 Viet. c. 5, &c., to 4s.) or 9s., as the case might be, on any other brewers, were required. The regulations dealing with the mashing operations are very stringent. Twenty-four hours at least before mashing, the brewer must enter in his brewing-book (provided by the Inland Revenue) the day and hour of commencing to mash malt, corn, &c., or to dissolve sugar; and the date of making such entry; and also, two hours at least before the notice hour for mashing, the quantity of malt, corn, &c., and 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.
sugar to be used, and the day and hour when all the worts will be drawn off the grains in the mash-tun. The worts of each brewing must be collected within twelve hours of the commencement of the collection, and the brewer must within a given time enter in his book the quantity and gravity of the worts before fermentation, the number and name of the vessel, and the date of entry. The worts must remain in the same vessel undisturbed for twelve hours after being collected, unless previously taken account of by the officer. There are various other regulations, such as those prohibiting the mixing of worts of different brewings unless account has been taken of each separately, the alteration of the size or shape of any gauged vessel without notice, and so on. Scale
^1000000 Barrels 5 Years
Fio. 1.—Diagram showing the total production of Beer (barrels) in the United Kingdom, 1875-1900. Commercial Development.—When the article in the ninth edition was written it was believed by competent experts that the brewing trade had attained its maximum extent, and for a series of years it appeared as though this belief was well founded. In the decade 1880-90 both the number of barrels brewed and the quantity of materials annually used were considerably below the figures for 1875; the barrelage remaining almost stationary at 27 to 28 millions, as against 31 millions at the latter date. Since 1891, however, there has been a steady increase, and with the exception of 1895 each year has marked an advance on the preceding one (Fig. 1). The following figures with regard to the barrelage, materials, duty, Ac., need no explanation:—
1875 1885 1891 1899 1899 1900 /
Number of Barrels Produced. 31,014,381 27,986,493 31,927,303 36,498,204 37,090,986
United Kingdom. Malt and Sugar and Duty Exports Imports Corn Equivalents (Bushels). (Cwts.). Paid (£). (Barrels). (Barrels). 890,686 8,218,377 503,881 58,228,499 51,889,4891 1,274,539 2 8,544,749 436,529 23,348 55,698,523 1 2,025,658 2 9,781,398 569,702 58,681,112 4,031,290 12,085,822 485,032 49,188 57,354,904 4,181,889 12,345,150 522,830 50,666
2 Exclusive of rice, &c. Includes rice, &c. Germany is now the greatest beer-producing nation, the 1
