AMERICAN BREWERS’ REVIEW 1897
BARLEY WINE
Beer is often spoken of as barley wine, in a jocular way. It seems, however, that the designation is about to acquire a proper meaning. It is well known that the character of a fermented beverage will be modified in accordance with the bacteria, yeast, organized or unorganized ferments, which have a share in its preparation. PASTEUR observed that a wine-like fluid can be produced by fermenting beer wort with wine yeast. According to Der Bierbrauer, JAQUEMIN, of the Institut Pasteur, by sowing wine yeasts in germ-free, filtered beer wort, which he called barley-must, obtained wines having a good taste but without the acidulous, prickling taste of real wine. This peculiarity was given to them by adding one gramme of tartar per litre before fermentation. There seems, therefore, to be a great future in the preparation of artificial wines in that direction. The beverage possessed considerable head. The wort or “must” was obtained by first heating some finely ground barley for half an hour to 120o, so as to make the starch soluble, and after it had cooled to 60o, saccharifying it with malt extract.
Crescent City Brew Talk 