Note 12 — 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.

To preserve bottled beer from deterioration, some bottlers employ, at the moment of filling, a small quantity of bisulphite of lime. Others heat the bottles to a temperature of 55° C. (131° F.) In the north of Germany and in Bavaria, this practice has been widely adopted since the publication of the author’s “Studies on Wine,” and some of M. Velten’s writings. The process has been termed pasteurization in recognition of the author’s discovery of the causes of deterioration in fermented liquors, and of the means of preserving such liquors by the application of heat. Unfortunately this process is less successful in the case of beer than in that of wine, for the delicacy of flavour which distinguishes beer is affected by heat, especially when the beer has been manufactured by the ordinary process. This effect would be less felt in beer manufactured by the process which is advocated in this work.