The English, as a rule, speak of all malt liquors as beer. All malt liquors are fattening and are good tonics under proper conditions. Lager beer is made from infused malt, which is barley dampened and allowed to germinate and then kiln dried, and the whole flavored with hops. The temperature to which the malt is brought in the kiln determines the color of the product. If the temperature runs below 1400 F, you get pale beer; increasing the temperature gives you dark beer, or ale, up to porter, which is almost black. Of course, by the malting process the starch of the grain is converted into dextrin, and so on up to sugar. The brewer, to make beer, first infuses the malt, then boils it with hops, which give flavor and bitterness and keeping quality, and lastly cools it rapidly and adds yeast to start fermentation. In three or four days the fermentation is completed, the alcohol of the beer is developed (if lager beer, about 3 per cent.), and carbonic acid is driven off. The product is then allowed to clarify of its own accord, or beechwood or isinglass is used, which carry down by physical laws all the particles which render the fluid turbid. Lager beer should be stored in dark, cool vaults for from four to eight months, or even longer, to give it the best form. As now produced, it is said to be put on the market at a much earlier stage of its life, both to the detriment of the beer and of the consumer.