Annually No- of Production Export
breweries hi hi
............................ 302 30 778 1157
1906—10 ............................ 97 27 006 1373
3930 94 29 000 670
3931 .................................... 93 29 391 657
3912.................................... 97 31833 597
From 1904, inclusive, Swedish punch has been subject to a stamp-duty of 60
ore per liter.
Teast.
The yeast required for the baking of bread was formerly obtained from the
brewage of beer and small beer; it is now produced in factories established
solely for the purpose, usually arranged like distilleries. While, however the
chief feature of an ordinary distillery is the production of alcohol, the mnirr
end of yeast-faetones is the manufacture of yeast. It should be mentioned that
it is possible, to some extent, to increase the yield of yeast at the expense o f
that of alcohol, and vice versa. Thus, the infusion pf air into the yeast-mash
is an especially efficacious method of increasing the yield of yeast. Yeast prepared
in this way goes by the name of aerated yeast, in distinction to that prepared
without the infusion of air, which is called surface yeast. While of the-
latter from 25 to 30 kg of yeast is obtained from 100 liters of spirits of 50 <
strength, the figure for asrated yeast can be raised to 100 kg, or more, per 100
liters of spirits. Most factories now employ both these methods. Aerated yeast
is considered to be less effective in use than surface yeast.
cJ a® ,whol? alc. manufacture of yeasrt B j be traced as far back as about
1850, but the industry was not subjected to legislation until 1871. In that
year, the distilleries making German yeast were allowed to distil during the-
otherwise prohibited months May—September. The oldest known, and until
1873 the only, yeast factories in Sweden were those at Humlegarden in Stockholm,
and at Nacka in Stockholm Lan. From 1885 onwards, the yield of yeast
has been entered in the reports of the distilleries. In 1912— 13 the total
production of pure yeast amounted to 33 332 quintals, from 9 factories. —
Pure unmixed yeast is sold only exceptionally; in general potatoflour is added,
to a weight of V*— Vs of that of the yeast.
Vinegar Factories.
The vinegar of commerce is, generally speaking, of two kinds: spirit vinegar,
prepared from alcoholic fluids by the agency of the vinegar bacillus with an
abundant supply of air, and wood vinegar, obtained by the dry distillation o f
wood, principally that of leaf-trees. While spirit vinegar, as a result of its method
of preparation, is usually somewhat weak, containing less than 8 % of acetic-
acid, rectified wood vinegar is manufactured wholesale as ice-vinegar with a percentage
of 100 of acetic acid, and must therefore be considerably diluted for use
in the preparation of food. The vinegar most in favour is wine vinegar, imported
principally from France. The manufacture of wood vinegar has considerably
increased o f late years, in consequence of the employment of the refuse
from the saw-mills for this industry.
In 1912, there were manufactured at 11 factories a total amount of 5 422 000
kg of vinegar, calculated as containing 10 % of acetic acid. The chief spirit
vinegar factory is that pf Th, Winborg & Go.,. Stockholm, and the largest wood
vinegar factory that of W. Wendt, Perstorp; these two turn out about 70 % o f
the total manufacture. In 1912, 55 960 kg of vinegar and acetic acid were
imported, chiefly from France. The exports amounted to 132 035 kg, to England,
Ntfrway and the Argentine. .
Wine and Syrup Factories.
The production of syrup from the juice of berries sweeted with sugar has
long been a domestic industry in Sweden, all kinds of berries being made use
of, especially raspberries, strawberries, gooseberries, currants, and certain kinds
of cherries. Of late years, the wholesale' manufacture, more particularly o f
variously flavoured lemonades, has been carried on, but, for economic reasons,
the, juices of the berries have been supplanted to a skadily increasing degree
by a variety of artificial essences, and the sugar, or to some extent, by saccharine,
whereby the quality of the beverages obtained has deteriorated. The manufacture
of berry-wine, in the strict sense of the word, flourished about the
middle of the seventies for a brief season, but not until twenty years later did
it acquire any firm footing in the country; now it is carried on with greater
success in consequence of its being based on more scientific principles, and o f
experience gained from other countries.
Many of the berries found in Sweden, both cultivated and wild, are suitable-
for the production of wine. The percentage of sugar in the berries is so low,
however, that a considerable quantity of sugar has to be added, in order to-
obtain the necessary strength of alcohol. By employing the ferment of natural
wines as a means of fermentation, something of their bouquet can be communicated
to the berry-wines. Berry-wines can also be made to ferment of themselves,
i. e., fermentation can be produced by means of species of ferments
present in the berries, a wine of a special type being thus obtained, which can
be of good quality, though it is strange to the palate.
In 1912, there existed 34 manufactories of berry-wines and syrups, the
value of their annual production being estimated at 817 000 kronor. For
the consumption of wine, cf. Temperance Question, Part I. The whole of th e
consumption there spoken of refers to that of imported wines.
Breweries.
Maltliquors have been produced in Sweden from time immemorial. At.
first, all the beer consumed was brewed at home, and it was only gradually
that its manufacture developed into an industry. It was not before thfr
introduction of the Bavarian method of decoction and bottom-fermenta-
tion, which was introduced into Sweden in the forties by Lieutenant
F. Rosenquist af Akershult and his German master-brewer, F. A. Beckmann,
that brewing may be considered to have developed from a handicraft
into a real industry. The brewery industry was placed on a still
stronger basis in the eighties, when Emil Chr. Hansen made his revolutionizing
discoveries concerning the pure cultivation of yest, which has-
been of immense importance for brewing technics.
In the main, the Swedish brewing industry has followed the development
of the German brewing industry and, at present, may be considered