"Beers may... in a certain sense, be regarded as cereal wine, as they actually have been termed by the Greek and Roman writers, or as a product of vinification, as it has been called in the middle ages and even later. ...[E]verything we expect from wine we expect from beer also, and in addition thereto a high percentage of extractive matter, a special hop flavor and taste, and a foamy head of good keeping. Generally speaking, beer... must be defined as a beverage produced by the alcoholic fermentation of a saccharine liquid, called wort, which is produced by the saccharification of starchy material obtained from grain, usually by means of , which substance is formed in the grain by the germination (malting) of the same. Beer, above all, must not alone be regarded as a luxury, but also as a food product. Millions of the working classes find in beer a cheap, healthful stimulant while engaged in hard physical labor, which, besides its nourishing effect, possesses other still more invigorating and strength replacing qualities. It is owing to its great percentage of extract, together with a moderate amount of alcohol, that beer possesses the qualities necessary to serve these purposes. Beer, therefore, must... be considered as a beverage conducive to health, which, instead of leading to intoxication and intemperance, works in the direction of moderation and true temperance, successfully contending against the use of highly intoxicating distilled liquors."