Daily intelligencer. [volume] (Wheeling, Va. [W. Va.]) 1859-1865, 1865-04-19
BDMnssRs. EUsToE & sToREY have for

Until. very recently their Brewery was locat-
ed in South Wheeling. Their rapidly in
creasiDg trade finally outgrew the capacity
of their establishment, and the enterpris-
ing proprietOrs at once determined to erect
new and more complete works, adding all
the latest improvements, used in their bus.
mess. For this purpose they have leased
for term of years portion of the large
four story building on the corner of Mark
ct and Quincy streets. Last week they
commenced brewing 10 their new estab.
lishmsnt. Messrs. Eustou l. Storey are
both young men who have been thoroughly
trained 10 the business by q long expert
ence in the best brewries of the country,
and thus bring to the business thorough
practical knowledge of all it's details,
which is manifested in their past success
and present enterprise. An idea msy be
formed of the extent and character of their
establishment, by the fact that its capacity
is 60, 900 barrels of manufactured ale per
annum. The motive power for the ma.
chinery is obtained from the powerful en-.
CINE in the adjoining FIGURING Mills of Mr..
Pollock, which considerably lessons the cost
Of production to Messrs. Euston i Storey.
The machinery and process of manufac-
ture is ingenious and interesting The
matted barley which is the principle in.
gredient used, is first crushed between two
iron rollers, frem which it is receiv-
ed and carried to the upper sto-
ry by an elevator which discharg-
es the crushed mass into the first
of series of huge cisterns. Here the
brewing process FIRST commences. A cop.
per pipe, the length of which is equal to
the diameter of the cistern is sus.
pended over the cistern. This pipe is
pierced with small holes at close intervals,
water being introduced iutoit at the centre.
Thep centrifugal force of the water dis.
charged from these small apertures in the
pipe causes it to revolve; this constitutes
the sprinkler, which distributes the water
gently and EVENLY over the pulp in the els
tern until the whole mass is thoroughly
saturated. This is termed the first intu.
sion. In the bottom of this cistern strain
er is fixed TO separate the husk and coarser
particles from the liquid. When the
juices have been fully extracted from the
grain this extract passes through the
strainer and is drawn of into a second els.
tern. Below here the hops are added, and
the boiling operation is performed by the
Introduction of steam at high tenn
perature. When it has been sufficiently
boiled, the liquid which at this stage is
termed Wort, is drawn off through two
very ine copper strainers and passes over
the coolers, which consists of thirty copper
pipes placed one above another, and sus.
pended in frame. Cold water is con-
stantly passing through these pipes, while
the hot fluid passes over the outside
in thin and evenly flowing stream, and is
conducted from the cooler to the tuns
which consist of FIVE large cisterns. Here
the fermentation takes place. In these tunt
an ingenious Swimming arrangement il
found with fuRnel shaped mouth. Thil
skinner regulates itself according TO thu
height of the liquid in the cistern. TIL,
funnel remaining on the surface, receives
the yeast and separates it from the wort
There is also cooler 10 each Of these els
terms il the shape of circular pip
extending around the inside circumference
of the cisterns. The regulating of thi
cooling operation requires considerable,
skill and experience to adjust it to tn
proper temperature, which is greatly va
rled by weather and circumstances, AM
cold or hot water is used in these cirouls
coolers, as circumstances may require
The extract from the grain, while in tn
first cisteru, is termed raw wort while i
the second, boiled wort, next cooled wort
next fermenting wort, next alternate
wort, and finally fermeuted wort; afte
which it is racked off and becomes all
Our brewsries are all of the most superiC
character, and Wheeling ales take prec,
dence over all others throughout the cOur
try. Messrs. Huston / Storey now have
6rst class establishment, and cannot ia
TO reap the reward of merit and enterpris