BEER

n. Ber. A.-S., be or, bear. Gr., $0005 (from gupoûr, to leaven). Lat., cerevisia, cervisia. Fr., biére (1st def.). brutolé (2d def.), brytolé (2d def.). Ger., Bier. It., birr a (Ist def.), brutoleo (2d def.). 1. An alcoholic beverage made by infusing (‘* mashing”) malt (generally barley-malt), with or without boiling, adding Eons, and fermenting, either with or without the addition of yeast. he character of b. varies according to the character of the malt and the temperature at which the fermentation is conducted. Ata high temperature, the latter goes on rapidly and chiefly at the top of the liquid (* top fermentation’); at a low temperature, it goes on at the bottom (** bottom fermentation’). B, contains water, alcohol (from 2°75 to 8 or even 12 per cent.), carbonic acid, extractive matters of malt and hops (including the narcotic principle of the latter), and a very small amount of acetic acid. Its sp. gr. is from 1:004 to 1°030, It is tonic and somewhat narcotic, aperient, and diuretic, acting also as an irritant upon the genito-urinary tract. See also ALE, PoRTER, Stour, BIER,and Matt. The term is also applied to any fermented liquor made from aromatic roots, plant-tops, and other vegetable substances. See Spruce b., ete. 2. In pharmacy, a medicinal preparation having b. for a vehicle. For such preparations, see under the names of the respective drugs. [B.]—Ague b. See Cerevisia cINCH ONÆ—Amber b. A variety made from 1 part of pale malt and 3 parts of amber malt. [B, 199.]—Antiscorbutie b. See CEREVISIA antiscorbutic a.—Bark b. Cerevisia CINCH ONE. —Bavarian b. Fr., biére bavaroise. Ger.. bayerisches Bier. A celery made in payeriay both infusion and decoction being emloyed in the proce , and the fermentation being conducted at a low temperature; rich in extractive matter. [B,2,46.1—B.-flower. The Hydrophyltum virgin i cum. [* Proc, of the Am. Pharm, A oc.…” xxix, p. 445 (B).|—B.-heading. The device of adding some substance to b. for the pur] of heightening its fro you r when ponred out of one ve el into another, [B, 2,]—B.-Springs. A place in Oregon, where there are springs containing Taasoes umn and calcium carbonates, sodium, magnesium, and calcium chlorides, and magnesium and calcium sulphates, [A, 363.]—B. vinegar. See under Vinecar.—B.-yeast. under YEAST.—Belgian b. Fr., biére beige. A variety fermented without yeast. [B, 46.]— Bitter b. Fr., biére amére. 1. A variety containing an exce of hops, giving it a bitter taste. See Hast Indian ALE. Ee) 2. See CEREVISIA amara.—Cephalic b. Fr., bière cephalique. It., birr a cefalica inglese. A preparation made of 15 parts of valerian root, 10 of black-mustard seed, 5 cach of rosemary flowers and sage, 2 of serpent aria. and 20 of b.: used for headaches, stomachic debility, and hysteria. [B, 125.|—Dranght b. Ger., Schenkbier. B. ready to be drawn for use, especially a variety containing le alcohol than lager bier, and not adapted for storage. [B, 132.]—English b. Fr., bière anglaise. Ger., englisches Bier, It., birr a inglese. B. made in England. The malt extract is made by infusion only, and the fermentation is conducted at a high temperature. There are many varieties. [B.] See Bitter b., Small b., Table b., Stour, Porter, and ALE.—Flowers of b. The Saccharomyces mycoderma. [B, 31.|—Hard b. B. in which nearly all the sugar and paler have been converted into alcohol by fermentation—Hopped b. B. containing hops: ordinary b. [B, 199.]—Medicated b., Medicinal b. Lat., cerevisia médicata. Fr., bière médicinale. Ger., Heilbier, medicinisches Bier. It., britoleo, brutoleo, britolatura, britolato, britotito, brutolato, brutolito. See B. (2d def.)—Lisbon die: b. See SARSAPARILLA b.—Prophylactie b. See under Cerevisia CINCHONZ.—Root b. A term applied to fermented liquors made from roots and other parts of plants (spruce b., ginger b., etc.). [B, 138.]—Small b. Fr., petite-bière. It., birr a piccola. A weak variety, made either by ere a large amount of water in infusing the malt or by making’ the infusion with the residuum left after the stronger b. has been removed. [B, 2.]|—Stomachic b. Lat., cerevisia stomachic a. Fr., bière stomach i que. A medicinal b. containing gentian (from 1°5 to 2 per cent.) with or without the addition of citron bark and canella, or, according to Quincy, of centaury tops, Roman wormwood, orange peel, angelica root, and Winter's bark. [B, 119, 199.) Cf. CEREVISIA amara.—Strong b. B. containing a considerable amount of alcohol. [A, 2.]—Substantial b. B. that is rich in malt extract. [A,2.]—Table b. A weak variety containing much water and about 5 per cent. of malt extract; sp. gr., 1°025. [B, 199.|—Wheaten b., Wheat-malt b. Syn.: mum. B. made from wheat malt. [B, 199.]