The evening telegraph. [volume] (Philadelphia [Pa.]) 1864-1918, 1866-04-06
Report OF Brewers Commission.
GREAT BRITAIN.

Our first visit being Great Britain, the condition
OF the Brewing interest there became a prominent
object of inquiry, and visit to of the great
breweres as indispensable as it was agreeable to us
Landing in Ireland, we called alter arrival in
Dublin, at the celebrated Porter Brewery of Messrs
Guinness. Son & Co, This is one OF the largest
tbreweI1es in Great Britain; and Mr. Guinness in
Horned that 1t ranked about the fourth in the
tent OF its production. Mr.. Guinness IS widely
known Christian phllanthropist In one instance
ne contributed ESQ S72e O00 for the renovation
and enlargement of st. Patrlcks protestant Eds.
copal) Cathedral IN Dublin
The quantity OF mat mashed daily in this brewery
Is 3040 bushels. The mashtuns are iron the coppers
domed with copper reservoir attached for contain
ing liquor twaterl, into which the steam conducted
irop the copper when boiling. 1he liquor, thus
heated II used in the following mash, or for sparg
ing The gyles, or ermentng tuns, are square. The
porter, When the fermentation s nearly finished, IS
5rrn intoother squares, where 1t is skinned, and,
when this process is completed, pumped into the
lsorng Vas, which are sixty seven in number, vary
ling in capacity from 300 to 1000 hogsheads cYln-
dPca yeast tub is here employed for separating the
poroer from the yeast by hydrostatc power, the in
venton OF the head brewer,
When consider that il was only about the dawn
OF the present century that the manufacture of
porter was first introduced into Ireland the extent of
business transacted at tins one establishment is truly
surprising. There are several other extensive brew
cries IN Ireland The largest of which probably
those of the Messrs Watkins, Dublin and Messrs
BeamIsh & Crawford, and Sir John Arnot in Cork
Yet the whole produce OF malt liquor in Ireland and
Scotland equals but one.tenth of that OF the United
Kingdom with more than one-fourth of the popua-
Crossing over from Ireland into Scotland, we
stopped bat a few hours at Glasgow and proceeded
directly TO Edinburgh where, among other large
brewing establishments, we visited the brewery of
the Messls. Younger. The brewing here only
conducted during the fall winter, and spring, when
the ale can be termented at low temperature 1t is
finished IN the termentlng tuns by the skmmlng
process, and 1acked from these INTO casks.
Scotland has, 1or long period been justly cele-
ale, much of 1t OF heavy gravity great strength,
The increased demand Tor higher ale Is now, how
ever, freely met by the brewers there and they are
successfully competing in their own market and, to
some extent, IN London, with the famous Brewerles
of BurtOn-On'T Trent.
From here we passed over to London, one of the
tcularly directed
The quantity OF beer manufactured here (under
which head we shall class the various descriptions
OF malt liquor, general terml is about oneSixth
of the entire production of Great Britain The
beweres here and at Trent are the largest
IN the world Of the tweve great bIewelles IN Lon
don, 1t Is difficult to decide out OF several OF them,
tiOns. Formerly it easily ascertained as the
lquantlty of malt on which duty was paid by each
3house was published annually. Now, however,
klowng 1t is said 10 local ealousies it's suppressed
For long period, the celebrated house OF Messrs.
kbaTclay, Perkins Co RANGED as the first Now. it
ls believed that Messrs Truman. Hanbury, Buxton
b Co., take precedence in the extent of the produc
non although some assign this position to the house
pf Messrs Bass, Ratclfe, Grafton Co., of Burton
4n-1 rent. But tins matters not The houses which
We have named, together with those OF Messrs.
Whitbread & Co., Alsopp & Co., of Burtonon-
Trent, Meux & Co. and Red s. Co, approximate
30 closely 10 each other that, IN the ebbng and How
ward and irresistible course may lift any one of
them little higher and carry " beyond the line of
the foremost Of the others. transfer of the orders
(cOntracts) of the Government would produce tins
result stated that they amount to 200 900 bar
rels annually for their troops in India and else
where.
ON the 9Th of May we visited the brewery of
MessTs Barclay, Perkins & Co. We here reelstered
our names, ana were tnen taken through this vast
establishment, Originally porter brewery, they
now brew both porter and ale, and although the
brewings are conducted under one roof yet the ar
rangement OF the mls coppers, nasn tuns, iermen-
Il ing tuns, ETC., is as distinct as II It were two
Il brewerles instead OF one The arrangement and
management OF the porter brewing are similar, in
most respects to that of Messrs Guinness Co.. to
which we have alluded The principal difference is
in the manner of finishing the ale. TINS is done in
pOntoOns, the porter in settling backs
The mash tuns here are also OF iron. They mash
from 1000 to 400 bushels of matt in EACH and average
Il about 5000 bushels daily except in the summer
season when 1t less They store away ia their
large storing vats nearly 10000 barrels; Their
have chef brewer and two assistants, and adopt
tho plan OF nstrUcting the sons OF the members of
the firm IN the art of brewing who serve an appren-
NJ ;eshiD of four years rising at O'Clock in the
w NIOrning earlier, ii required and whenever any
t the c,erRs go into the country Tor week or two,
as 1t Is the custom to permit them to do, they take
heir places at the desk during their absence. In
his way they become fam lArtzed with the whole
outline OF the business They reside on the premises
In a building erected for their especial occupancy,
and there five young men, with the eXOecta-
1On of arge interest IN the hrm, occupying tins
4 position.
The malt is kept in covered bins and is conveyed
BY enaless screws and elevators wherever required.
Ihe hops are kept IN comparatively dark rooms.
rhe prejudice against American hops is rapidly dis
appearing. proportion of them is now used in
al nearly all the large breweres
u The brewery and buildings connected with 1t
cover an area Of about twelve acres OF ground Their
malt house, maltings, they term them are
situated in the country. Their casks are maze on
III heir own premises and brewers generally adopt
his course. Their stables, where are kept 100 dIaY
Z orses weighing from 100 to 1890 pounds each, are
ell worth visiting The visitor is impressed with
q magnitude OF this, end other large breweres,
-. with the perfect system which is adopted in
distribution Of labor IN every department. of
lsness H.
The value of time is nowhere more regarded. A