Previously malted barley and rye are ground up and mixed, next put into water at a temperature of 65 to 75; after a few hours the saccharine liquid is decanted from the dregs, and the clear liquid brought into a state of fermentation by the aid of some yeast. The fermentation becomes very strong; and by the force of the carbonic acid which is evolved, the yeast globules are carried to the surface of the liquid, and, forming a thick scum, are removed by a skimmer, then placed on cloth filters, drained, washed with a little distilled water, and next pressed into any desired shape by means of hydraulic pressure, and covered with a strong and well-woven canvas. It keeps from 8 to 14 days, according to the season, and is excellent.