ar, were far and wide celebrated. Bavarian beer has
long made the tour of the world. Bock beer from Bavaria and from the
Erzgebirge is exported to Java and China.

German lager beer, as a healthy and lightly stimulating beverage, is
welcome in both hot and cold countries. It is liked as well by the
Russians and Scandinavians as by the inhabitants of the tropics. It is
brewed by Germans in all parts of the globe--in Valenciennes, Antwerp,
Madrid, Constantinople, and even in Australia, Chili, and Brazil.

The English commenced later than the Germans to make beer. In 1524,
however, they not only brewed beer, but used hops in its fabrication.

The Greek and Latin races, which drank wine, had but little taste for
beer, which divided them from the Germanic races as a sharp boundary.
Beer and wine seem to have had an influence in forming the temperament
of these widely differing races. While wine excites the nervous system,
beer tranquillizes and calms it. The action of a particular kind of
daily drink, used for centuries, must in this respect have been more or
less potent. Hence, perhaps, the Teuton's phlegm and the Gaul's
excitability.

There may be said to be three principal types of beer--the Bavarian,
Belgian, and English. The Bavarian is obtained by the infusion or
decoction of sprouted barley; then by the fermentation of deposit, in
tubs painted internally with resin. The varieties most appreciated are
the Bock and Salvator beers. The beers of Belgium have the special
character of being prepared by spontaneous fermentation, and the process
is therefore slow. The principal varieties are the Lambick, the Faro,
the March beer, and the Uytzd. In the English beer the must is prepared
by simple infusion and the fermentation is superficial. On account of
its great alcoholic richness it is easily conserved. The ale, the
porter, and the stout are the chief varieties of English beer, which
differ among themselves only by the diverse proportion of their
ingredients and the different degrees of torrefaction of the barley,
rendering it more or less brown. In France only the superficial method
of fermentation is employed. In a litre of Strasburg beer one finds 5
1-4 grammes of albumen, 45 grammes of alcohol, and .091 of salts. The
ordinary Bavarian beer contains three per cent. of alcohol and six and a
half per cent. of nourishing extracts. The beers the most sticky to the
touch are the heaviest in volume and the most nutritious.