Nashville union and dispatch. [volume] (Nashville, Tenn.) 1866-1868, 1867-07-24
BARLEY AND HOPS.

y a
through elevators, thus keeping it clear
and free fEom mixture with inferior grain
When received, the barley is placed il
large dry bins on the second floor of the
brewery, which in the "malt season" is useC
for holding malt
The quantity desired for immediate Ia,
is placed over two tubes running from ia,
floor to the steep tubs" which have beer
previously filed with water, and is allowed
to run until the tubs are full In THU
brewery there are three of these tubs, hold
ing about one hundred and seventy-fve
bushels each. When thoroughly stepped
the. grain is taken from the tubs and spread
out upon a floor, the thickness of the
spread grain being gradually reduced
little by little, until II begins to sprout
Just at this stage the grain is very sensi-
tive. A perfectly even temperature must
be strictly observed, since a slight varia.
ton of either heat or cold would instantly
kill it. When sufficiently grown the grain
is carried to the kilns and thoroughly
dried, process which usually consumes
from fifty TO sixty hours. In this brewery,
however, a valuable patent improvement
in ventilation is used, which shortens the
time to twenty-five or thirty hours.
The utmost care and attention must be
given to growing" the barley, both as
respects the length and uniform eyenness
Of the sprout. The proper length Of the
sprout is precisely that of the berry, and
good ale cannot be made from either insult
icient or oVergrown barley. During this
time the MASTERS are required by the
Messrs. Walkers TO watch the malt both
night and day, and sleeping room adjacent
to the malt~room is provided for their
accommodation. When thoroughly dried
the malt is placed in bins for future use.
At length, when required, the malt is placed
in a hopper, carried below stairs to a mill
and cracked. 1t must be borne in mind that
the barley is not ground, but simply cracked.
so that it may be readily permeated by the
water. From the mill the ground malt is
removed TO the "mash-tub, heated by
steam. This tub is supplied with movable
sectional bottom of perforated copper plates
only used in our largest breweries-and
in IL the malt remains for period of about
two hours. This brewery has two of these
tubs, with a capacity of about sixty barrels
each. To these is attached an ingenious
invention, patented February II, 1867, by
Mr.. James Walker, the senior member of
this firm, and used by no other brewery in
the United States, for drawing off the
wort" the liquor from which, mixed with
hops, the ale is ultimately made. This in.
vention is designed TO secure the purity of
the liquor, and its value is attested by the
fact that it excludes large quantities of
which under the common process.
are left to mingle with the beverage.
From the mash-tub the "wort7 is carried
10 large copper kettles, where it first comes
in contact with
THE HOPS
The proportion in which the ingredients
are compounded is about three pounds of
hops to three bushels ofmalt, but this pro-
portion of course varies according 10 the
quality of either ingredient, and TO the
strength and body of the ale desired. The
priceof hops, both English aud American.
ranges from sixty~6ve to seventy cents per
pound.
In these copper kettles the mash, Joined
with the hops, is boiled, of course by steam.
Tor few hours. 1t is then drawn off into
} large tub, called by the trade the chop
back" which, in this case, as in all other
extensive establishments, is provided with
4 strainer in The tub, placed upright, about
Dne-third across its diameter. The service
II this strainer is to separate the hops from
he liquid.
From this Tub steam force pump drives
he now strained liquor TO the coolers"
above. These are large fat surfaces of
closely -jointed wood, with water-tieht sides
provided with revolving fans 10 accelerate
he cooling process. This process is watched
with care, as few minutes too little or too
much time occupied in it would materially
fleet the quality of the brewing. During
he winter season this, the first cooling
process, Is sufficient, but ia the almost
orrid heats of our summers second cool
ng is necessary. This is accomplished by
Baudelops patent cooler" This unique
invention consists Of twenty-seven parallel
copper tubes, one above the other, filled
With cold water. From the first cooler the
lie Is carried into trough directly above
he patent cooling tubes, and is thence al
owed to pass in thin sheets around those
ubes, dropping into a trough below, and
n the passage cooling the liquor to the
ieslred temperature. When sufficiently
cooled the liquor passes into tubs. where
I undergoes the fermenting process. All
through these varied manipulations the
liquor must be maintained at a certain
.xact temperature, and for this purpose
lipes containing cold water and steam are
provided all over the establishment
When a certain stage in the fermenting
lrocess Is reached, the liquor is racked into
,uncheons, etc, to undergo further fermen-
alton. When the fermentation is com
'leted, the barrels are "bunged" tightly
nd rolled away into the storage cellar,
ghere they remain until the ale is sold in
,ulk or bottled. Before being closed up,
he ale is allowed to remain in the open
'arrels about eight DAYS in summer. and
q winter double that length of time.
A very considerable portion of the ale
Manufactured in this brewery goes to sup
by the Southern and Southwestern trade.
nd this is mostly bottled. The operation
# bottling Is accomplished by the aid of
ertain ingenious inventions, some Of
which were designed by the Messrs Walk
rs themselves. An interesting prelimi-
AIRY TO the transfer of the ale TO bottles is
hat every caSk of ale intended to be de-
anted mutt be first ornamented with one
4 Uncle Samueps revenue stamps of the
denomination of tvo dollars Bearing
hese indications that the Treasury De-
has not been forgotten, the casks
re removed 10 the boitling room, where
ome sixteen of them are set up aud tapped.
The bottles are placed under the spigols by
imble boys who, each supplying two
nore As fast as they are filled, pass them
o a man sitting within reach, with pile
1 corks and a machine for fitting them
eside him. BY him the corks are inserted
nj driven home with a mallet. An ex-
ert man, IN this way, corks up about two
hundred aud fly dozen bottles per day:
nd double that figure represents nearly
be daily business Of the brewery in the
rticle OF bottled ale-equiyalent 10 some
here about 100000 bottles per year.
his, Of course, is exclusive of the amount
1 ale sold ia bulk.
THE BOTTLES
-ed by this establishment are purchased
rom the we'll known house Of A. 4 ID. IL.
OF Pittsburg. They are received
D hogsheads. each containing two gross,
acked in straw Quite a per ceutage Of
hese are broken in transportation and
andling Broken bottles are reshipped TO
he Pittsbnrg factories, and sold for one