It is unnecessary to dwell upon certain differences existing between the two kinds of beer, such as may be traced to the preparation and composition of their respective worts. The brewing of “high beer,” by hand or machinery, is effected in one operation; the brewing of “low beer” is accomplished by successive mashings, the temperatures of which are gradually raised. These differences, and others that result from the longer boiling of the wort, in the “high fermentation” process, give rise to diversities in the composition and colour of the worts, from which circumstance “low beers” are sometimes termed _white beers_, in contradistinction to the others, which have a deeper colour, and are known as _dark beers_ (_bruns_). The name of Strasburg is generally given to “low beer” in France, but sometimes it is called German beer. It is easy to account for the changes introduced into the construction and working of breweries by the new process of “low fermentation.” A low temperature is essential not only to the manufacture but also to the preservation of “low beer,” and must be secured by the use of ice-cellars in which the temperature may be maintained at 5° R. or 6° R. (43° F. or 45° F.), and even at 1°, 2°, or 3° R. (35° to 39° F.) throughout the year. This necessitates an accumulation of ice and the construction of cellars of enormous extent, for the storage of the beer. “Low beer” is essentially a stock beer, especially if brewed in winter, when due advantage is taken of the low temperature of the season. It is kept in cold cellars until the spring or summer, when beer is consumed in larger quantities. It is calculated that 100 kilos. (1·96 cwt.) of ice is the average quantity used per hectolitre (22 gallons) of good beer, between the cooling of the wort and the day of sale.[9] In the manufacture of “high beer” we find none of these complications, nor have we in that manufacture any similar difficulty of working or expense of construction to contend against. The whole process of brewing, including the delivery of the beer, does not take more than eight days. Why should a mode of brewing so simple, so rapid, and comparatively so inexpensive, have been abandoned by the greater part of Europe in favour of a system disadvantageous to the brewer in so many respects? It would be a mistake to suppose that the sole reason for such a change might be found in the superior quality of “low beer.” That such a superiority does exist is admitted as a fact by the majority of beer drinkers; but taken by itself, this fact is not sufficient to account for the radical transformation that has taken place in the manufacture of beer, as is proved by the example of England, which, we believe, does not possess as yet one single “low beer” brewery, from which circumstance we may fairly suppose that the English have a decided preference for “high beer.”