The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1866-01-12
-ALARaE wnElE;111St BREwERx 1.-The

those thr0ugnouE the countfSt 'NtAoieAAS
in the habit of fnduIging in their two or
three glasses Of ale or beer daily seldom
direct thought to the chaTacterof the
article they drink; OF take the trouble
to investigate the process by which tits
manufactured. A brief description
may not be, therefore, uninterestipg to
the reader and the public generally
In the extensive brewery Of Messrs. n.
Darlington & Co., Successors to g. w
Smith of this city, the manufacture Of
malt liquors is carried on TO an enor-
nous extent. These gentlemen have
one of the largest ablishments In TINS
section of country.
The brewing apparatus. which IS OF
the latest and most approved descT1P-
ton, has been put up within a few years li1s
by, the predecessor Of the preSent Il iI1l,
These comprise large mashlng TINS;
boiling coppers, heated by means OF
steam pipes large coolers, and refriger-
ators, and fomentfng tuns, the caPac1ty
of the latter being twenty Thousand
gallons. Attached to the brewery nre
malt houses, which are designed for the
mailing of nearly one hundred thous-
and bushels OF barley.
This establishments was Instituted
over twenty-five years ago, by g. w.
Smith, Esq, one ofour most prominent
and enteprising citizens. The pres
ent firm, who have enlarged their
sphere of operations so extensively, are
already celebrated for the skill and
cleanliness with which they manutac-
ture their Pale and Amber Ales, Porter
for draught and boiling, Brown Stout,
Xxx Ale, &c, which find ready sale In
the markets of our neighbOring cities
and country towns.
Yesterday this firm presented TO the
public at their brewery their first man
ufacture Of lager. Over thousand
persons visited the brewery during the
day- and over two hundred gallons of
beer were drank. In addition to the
beer an elegant lunch was served up.
Portraits of GambFinus and other beer
kings were hung about the table.
This firm will manufacture this sea-
son about I5O, 700 gallons of beer and
about 10000 gallons OF ale.
Preparatory TO the process OF brew
ing, the barley is converted into malt.
This comprises sleeping, COUGHING,
flooring, and kiIn-dEying. Great care
has to be taken, and no expense is
spared to secure the best grain. The
grain is first stepped in water contained
in wooden or stone cisterns; which must
be frequently drawn off and fresh
quantity supplied, in order thoroughly
to cleanse the grain. When sufficient
ly saturated TO admit of its being
crushed between the thumb and finger,
it is then drained of the water, and
spread over a cement floor to the depth
of six or eight inches, and left, with oc-
casional turning, until it sprouts. In
this process OF termination a peculiar
azotized substance is evolved, which is
called by chemists diastase, which acts
as a powerful agent in converting
starch into dextrine, and ultimately in
to saccharine. The malster continues
to turn the barley at intervals, so as to
produce a uniform growth upon the
floors. F..lT 80 ~ .tg+ f''t ~
When the barley has sufficiently
sprouted, n stage determined by the
sweet taste and the chalky appearance
of the inside ofzthe grain, IL is dried
rapidly, in order to retain the starchy
matter, which, in a long growth ofthe
sprouts and roots, would be wasted.-
This drying is done in kilns. Here the
heat deStroYstle germ of the grain, ex-
pels the moisture, and converts 1t into
n sweet and fTiabie grain called malt
It is then passed through. cylindrical
sieve, separating IL from all stones,
beans, straw, de-, and is subsequently
crushed by rollers. When the brewing
is commenced, the ground malt is
conducted into a large vat, infused
in heated water and thoroughly mixed
by u machine adapted for the purpose.
There it remains ut rest.untiI the starch
isconverted into sugar, and then drained
into boiling coppers, additional water
being sprinkled on the grain until the
snccharine is extracted, which is Rscer-
tanned by an instrument called the Sac
tcharometer. ..s *, .g.t...,.
In these boiling coppers the clear ex-
trnct, or wort, is boiled with hops, for
the purpose of imparting to it an aro-
mntic, bitter flavor, and the property
of keeping without injury. This accom-
plished, is drained into shallow yes
sells, and cooled by an apparatus called
n refrigerator, in a temperature atwhich
the brewer wishes fermentation to COM
mence. Thence it is conducted into a
vat and mixed,with yeast of n previous
brewing, where the fermentation is car
ried on. This process continues from
three to five days, during which the
temperature of the fermenting body ri
ses, and rapid. disengagement of car
bonic acid takes place, To prevent the
creation of too high n Temperature,
which would cause acidity of the worts,
it Is raclSed off from the fermenting watts
into puncheons of one hundred and
twenty to one hundred and fifty gallons
capacity, whefeiit, pufges itself ofsthe
yeast. The fermentation being now
completed, and the ale or porter per-
fectly clear, the sediment or yeast which
remains settles at the bottom. 1t is then
racked off from the puncheons into casks
of convenient size for use, or stored in
large cedar watts for future consump-
ton. In this condition IL is used as a
beverage to an almost unlimited ex-
tent.
"A Man SHOT AT LAGRANGE, Ono
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