Note 10 — Chapter I · On the Intimate Relation existing between the Deterioration of Beer, or the Wort from which it is Made, and the Process of Brewing.

It should, however, be borne in mind that these remarks on the relative preservative powers of the two beers hold true on account of three things—differences in the respective modes of brewing, artificial cooling during the process of fermentation, and the storing of the “low beer” in ice-cellars. In itself, perhaps, “low beer” is more liable to change than “high beer;” that this does not actually take place, is due to the employment of artificial cooling. A brewery which has an average annual production of 10,000 hect. will use 8,000 cwt. of ice. If we add to this the ice used during the retail of the beer, which is best drunk at 12° C. (54° F.), we shall arrive at the total of 100 kilos. per hectolitre.