Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 17 · column 3 of 6 · from the scan, no model involved
grain, yeast, and water. As in the ads for Coors beer, it’s the water that is most critical; read impurity-free (otherwise even Merlin the Magician may not be able to make the chemistry work out right.)
The primary grain used depends on the desired finished product, however barley is also almost universally required.
The grain was ground into meal, mixed with water, and then cooked to release starch.
Malted barley and cooked grain are combined in warm water to make a ‘mash’.
Enzymes in the barley malt convert the starch in the primary grains to sugars. The mash is filtered to remove solid byproducts. Yeast is then added to the filtered mash to cause fermentation.
This converts sugars in the mixture to alcohol. The intermediate result is sometimes called ‘distillers beer’. Here is where things get down to business.
As the old saw goes, when one needs a bath water is need but thirst indicates a requirement for alcohol. Distillation performs the magical separation of the two liquids.
Since alcohol boils at a lower temperature than water (172 vs. 212 degrees F.) heating the distillers beer to about 180 degrees vaporizes the ‘thirst quenching1 liquid allowing it to be separated and concentrated.
93.9%