“ Brewing Chemistry.—The principles of brewing technology belong for the most part to physiological chemistry, whilst those of the cognate industry, malting, are governed exclusively by that branch of knowledge. Alike in following the growth of barley in field, its harvesting, maturing and conversion into malt, as well as the operations of mashing malt, fermenting wort, and conditioning beer, physiological chemistry is needed. ”

“ A higher type is obtained by low kiln and high mashing temperatures than by high kiln and low mashing heats, and it is possible therefore to regulate, on scientific lines, not only the quality but also the type of amyloins which are suitable for a particular beer.
The chemistry of the nitrogenous constituents of malt is equally important with that of starch and its transformations. Without nitrogenous compounds of the proper type, vigorous fermentations are not possible. ”

“ The amyloins are substances containing varying numbers of amylin (original starch or dextrin) groups in conjunction with a proportional number of maltose groups. They are not separable into maltose and dextrin by any of the ordinary means, but exhibit the properties of mixtures of these substances. As the process of hydrolysis proceeds, the amyloins become gradually poorer in amylin and relatively richer in maltose-groups. The final products of transformation, according to Brown and J. H. Millar, are maltose and glucose, which latter is derived from the hydrolysis of the stable dextrin. ”