BIER

(Ger.),n. Ber, See Brer.—Bayerisches B. See Bavarian BEER.—B’e ig. See Beer vINEGAR.—B’giischt,. Brewers’ yeast. [L, 46, 65.]—-B’hopfen. The Humulus lupulus. [B, 180.]—. The Cerasus acid a. [L, 46.]—B.-Sarcina. See SARCINA of beer._B’tanne. The Pinus can a dens is. [L, 46.|—LBitterb’. See Bitter BEER.—Bockb’. See Doppelb’.—Braunb’. A dark-colored beer, made from malt that has been well roasted. [A, 304.]—Decoctionsb’. Beer in the preparation of which the malt is hoiled. [A, 304.]--Doppelb’. Strong beer, made from the first infusion or decoction of the malt and a portion of the second. faches B. Weak beer. [A, 304.]|—Gerstenb’. barley. [A, 315.|—Getreideb’. B 180.]—B'nsaug. e. [L, 43.1—Bn- See APIFERUS.— See Favosus.— A, —Ein- Beer made from r made from grain. —Griines I. See Jungb’—Halbb’. See Koventb’.—I sionsb’. Beer in the preparation of which the malt is simpl; infused, not boiled. [A, ]—Jopenb’. A substantial German beer resembling porter, [A, 304.]—Jungb’. Beer recently separated from the veast, before it has undergone the ripening. pro, ce . [A, 304.|—Koventb’. A weak beer made from the third or fourth infusion or decoction of the malt, [A, 304.]—Lagerb’. Beer made by the bottom-fermentation proce and then allowed to ripen at a low temperature for a considerable length of time; so called from its having lain (lagern, to lie at rest) for a time before it is used. The name is commonly applied, however, to all light German beers prepared by the bottom-fermentation proce , [A, 327.]—Leichtes B. Light beer, containing but a small amount of extractive matter. [A, 304.)—Lu: b’. See Doppelb’.—Maisb’. Beer made from maize. [A, 304.]—Miirzb’. See lb’.—Obergihriges B. Beer made by top-fermentation, as employed in England, France, and Belgium. [A, 304.] Schenkb’. Draught beer; beer that, although made by bott or fermentation, has not been subjected to the subsequent -slow fermentation at a low temperature employed in the preparation of true Lagerb’, and consequently has not the keeping properties of the latter. [A, 327.]—Schwaches B. Beer that contains but little alcohal., 304.]—Schweres B. Substanziôses B.—Sommerb’. See Lagerb’.—Spro enb’. See Spruce beer._Starkes B. Beer containing a large amount of alcohol. [A, 304.]—Substanzidses B. Beer that is rich in extractive matter. [A, 304.]— Sii b’, Sweet beer; beer in the preparation of which only a small amount of hops or other bitter material has been used. [A, 304.|—Trockenes B. Dry beer; beer rich in alcohol and weak in extractive matter. [A, 304.]—Untergiihriges B. Beer made by bottom-fermentation, as employed in Bavaria, Austria, and Saxony. [A, 304.]—Wachholderb’. Beer made from an infusion of junipembernes [A, 315.1—Wei b’. Beer made from malt that has n only slightly roasted. That of Berlin, a pale, very effervescent beer, is made from 3 parts of corn malt and 1 part of barley malt. [A) 304.]—Weizenb'. Beer made from wheat. [A, 815.J— Winterb’. See Schenkb’.