The daily dispatch. [volume] (Richmond [Va.]) 1850-1884, 1869-07-30

| lON oEER ID hADE.-iuS lhDSe quantity
of malt liquors now consumed by our people
makes the mandatory necessary to supply
its demand quite an important one, and the
fact that we have in Richmond brewery OF
sufficient capacity to supply our whole State
with malt liquors should not 60 unappreci-
ated. Thousands of dollars could be kept
in circulation in our midst If our people
would'encourage home institutions, and the
James River Steam Brewery is one which
presents strong claims to our malt liquor
| dealers for their support.
This brewery was built here in 1866 and
was completed in the latter part of that
year, or early in the next. The building
is on the largest scale, and is one of the
most prominent along the river bank, and
at once attracts the eye as a most substan-
tial structure. 1t is estimated that over
$500, 900 have been expended in the build
ing and fitting up of this brewery, and any
one looking at it could hardly doubt it.
Messrs. Betz, Yuengling s. Boyer were
the first proprietors, but it is now in the
hands of Mr.. David Yuengling, Jr., an en-
terprising and popular young German, the
son of one of the largest brewers in Penn
sylvania. The superintendent of the estab-
lishment is Mr.. George w. Robinson, who
came with Mr.. Yuengling to the city. AS to
the process of making beer is new to most
of our people. We propose to give brief
idea of its manufacture, with especial refe-
renee to the James River Brewery.
First we have the Jeems river, contain
ing the best beerwater in the country, then
we have the brewry with its malt and its
'ops," and everything else necessary in the
premises. The tubs and machinery are all
ready for brewing. The malt is taken
and ground in o mill, which is on the first
floor, the power being furnished by forty
horse power steam engine, which is, next
to the boss the prime mover in the es
tablishment. The refuse of the malt is sho-
yelled aside, and makes excellent cow-feed,
and is very cheap, being sold at twenty
cents bushel, and it requires but slight
admixture OF corn-meal to make it most pa
latable and nutritious. The malt proper is
then conveyed up on the fourth floor where
the mesh-tubs are On the top floor arc
two immense cisterns containing IA, 900 gal
Ions of water, which is forced up by means
of steam. This constitutes the reservoir for
supplying the brewery. Water is run into
the mesh-tubs and heated by means of
steam piping in the bottom, and the malt is
next put in. Then commences the mesh
ing, which consists in thorough stirring
up of the malt in the boiling water in
order to extract the saccharine matter.
This process completed, the boiling-tub is
next introduced. This is on the lower floor,
and is of the same size as the mesh-tub.
The liquor made by the meshing being
boiled and then drained off into the hop
sack, and the hops being introduced, the
mixing process continues. This com
pleted, we have the cooling process. The
mixture last produced is drained through
a metallic bottom full of holes, which
catches the hops and all dregs, and
passed through a refrigerator, which
has the appearance of patent steam
heating apparatus. The pipes are laid in
the same manner, but instead of being
filed with steam are filled with very cold
spring water, which cools the beer tho
roughly rs it passes over them on its way
into the fermcnting tubs. These are huge
wooden watts, strongly hooped, and close,
with the exception of hole at the top,
through which the process can be inspected.
The fermentation takes from twonty-four to
thirty-six hours, and the beer is then trans
fcrrcd into the huge store casks in the vaults
and kept ready for drawing. All the above
operations are most carefully performed by
posse of skilful and experienced work.
men, all native Germans. The vaults in
this brewery arc most elabOrately con-
structed. There are two series OF them
four on each side of the building. They
are built way down under the ground, and
kept as cool and as close as possible.
Last year the capacity of these vaults
was for about four or five thousand barrels
of beer, besides ale and porter. They were
supplied accordingly, but the supply was
not found to be equal to the demand so
this year Mr.. Yuengling added another
large vault, which was duly christened by
a party Of Richmond gentlcmen-mostly
Germans-as Katrina vault.
There is but little difference in the brew
ing OF ale, beer, and porter. The difference
is in the color of the malt used-the light
est is used for ale, and the browncst-
which, from being slightly charred, acquires
n bitter tastc-is used for porter. The diff
ference in color is due to the greater or less
degree of heat used in drying the malt.
After thorough inspection of the James
River Brewery we are convinced that it is
as complete an establishment as there is in
the country, and in this we are seconded
by several German gentlemen from the
North. Mr.. Yuengling spares no expense
in his efforts to produce the best of malt
liquors, and the fact that he gives satisfac
tion is evinced by the number of orders he
fills through the southern States. He has
them from as far south as Montgomery,
Ala; and he supplies parties in Washing
ton. He uses the best material, he employs
the most efficient workmen: and his beer
and other malt liquors are as good as any
body need wish for. We hope that our
people have long since gotten over their
rejudice against anything made at home,
and that they can at last appreciate the
fact that good things can be made here as
well as in the North.
The following are the officers of the brew
cry Superintendent, George W. Robinson
head clerk, Charles K. Duncker head eel !
larman, Jacob Bear chief engineer, Mar
tin Mahony. There are fifteen men regu- |
larly employed besides the drivers. The
capacity of the brewery is two hundred bar
rels per day, and this Of the frst-class of
malt liquors. If our State cannot be sup
piled with this, let US know, and another
brewery will be built. All that is asked
now is that the large capital expended in
this way may be confined here.
LIST OF FUNMAIIABLE LETTERS REMAINING