Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1871-12-30


its tutelar god and repBted inventor, Gam
brinus, who is said to have bestowed upol
humankind the secret of its concoction abou
the time of Cbarlemagne-S to 900 AID
sH LEGEND OF GABBRINUs.
The popular legend of Gambrinus, as re
lated by John Fiske, in the atlantic MontIaly
is as follows:
| Gambrinus was fiddler, who, being jiltet
by his sweetheart, went out into the woods
to hang himself As he was sitting on tht
bough, with the cord about his neck, pre-
paratory to taking the fatal plunge, suddenly
a tall man in green coat appeared before
him, and offered his services. He mighi
become as wealthy as he liked, and make
his sweetheart burst with vexation at hel
own folly, but in thirty years he must
give up his soul to Beelzebub. The
bargain was struck, for Gambrinus thought
thirty years a long time to enjoy
ones self in, and perhaps the devil mig g1f
get him in any event; as well be hung for a
sheep as for lamb. Aided by Satan, he
invented Ginning bells and lager beer, for
both of which achievements his name is
held in grateful remembrance by the
Teuton. No sooner had the holy Roman
Emperor quaffed gallon or two of the new
beverage than he made Gambrinus Duke OF
Brabant and Count of Flanders, and then
it was the fiddler's turn to laugh at the dis
comfitures of his old sweetheart. Gambrinus
kept clear of women, says the legend, and so
lived in peace. For thirty years be sat beneath
his beifry with the chimes, meditatiyely
drinking beer with his nobles and burghers
around him. Then Beelzebub sent Joclo.
one of his imps, with orders to bring back
Grambrinus before midnight. But Jocko
was, like Swivellers Marchioness, ignorant
of the taste of beer, never having drunk of
it even in sip, and the Flemish sch0ppen
were too much for him. He fell into a
drunken sleep, and did not wake up until
noon next day, at which ne was SO morti-
fed that he had not the face to go back to
hell at all. So Granbrinus lived on tran
quilly for a century or two, and drank SO
much beer that turned into beer bar
rel.
But, Notwithstanding this legend, the
origin Of beer is and will, no doubt, always
remain, moo.1d question.
The precisr ;ear in which lager beer was
first manufa, Sued in this country is not
now within ne h, but about 1S40 the bust
ness of brewing it began to assume an inn
PO1 WAiSI lldo oAItC olCduul lllCI6dScu,
and the use of the liquid has spread from
one end of the continent to the other; and
to-day "Zwei lager" and oily gurgle Of the
beverage may be heard at any given point
between the coast slopes of Greenland's icy
mountains and the golden strand of Califor-
mia. 1t has almost superseded the good old
boiled cider of New England, Jersey s'stone
fence,n and the ''tangle foot" of Arkansas.
1t is kept on draught by the ranchero of
Mexico, slipped with gusto by the Brazilian
Don and the Buenos Ayrean Gusch, and
bids fair to become popular tipple among
eHterprising Patagonians, with probabi1-
ity that it will ultimately gladden. the bar
bare palates of the Terra del Fuegians.
Verify, great is Gambrinus of the TeutOns!
THE BEER OUR FATHERS DRANK.
Beer was first brewed in Cincinnati by an
Englishman named Embree, in 1911, but
the liquor, as we are informed by the ssold-
est inhabitant," was failure, and was ex-
cluded from the s'Garten" in Deercreek
Valley because Of its poor quality. The
first German brewery in this city was erect
ed by Billiod & Jonte in 1919, but there was
some subtle influence in the climate, or
the process of manufacture, that DESTROYED
its use as beverage. The worthy burgh-
ers discarded it and laid in their supplies
from the breweries at Germantown, where
the art was better understood. Soon after,
however, success attended the efforts of
Cincinnati brewers, and since then the quail
ity of the article has improved, and the
amount manufactured has increased in
steady ratio with the increase of popula-
tion.
.,y MODERN REER BREWING.
Lager beer, in this city, is made of bar
ley, exclusive of all other cereals. The first
step in the transformation of barley into
beer is literally ''course of sprouts" The
raw grain is placed in tubs, or yats, each of
which has a capacity of about sixty BUSH
sls, and is stepped in cold water for from
twenty-four to thirty-six hours. 1t Is then
taken out and spread upon cold cement or
stone floor, upon which it remains until ger
mination takes place. This part of the process
is usually accomplished in about seventy
two hours. During this stage, great care is
necessary to prevent waste of material by
excessive or insufficient sprouting. After it
has undergone this course of treatment it
is transported to the kiln, or drying room,
where it is spread upon an iron floor, heat
ed from below, and, in twenty-four to thir-
ty-six hours, becomes hard, dry and friable.
Having passed through this preliminary
treatment, it is now known as 'malt.o 1t
is then ground fine and elevated to the up
per part of the brewery, where it is stored
for use. The custom, however, is to use it |
especially in the summer, be- !
cause ofthe danger of absorbing moisture and |
souring, which ruins it for beer
purposes. From the storeroom it is passed |
down through chute to the boiling kettles,
of copper, in which it is thoroughly cooked.
Some of the Cincinnati brewers use steam
for this purpose, while others adhere to the
Did method by boiling water. Each sys-
tenn has its advocates. After being cooked |
It is permitted to stand in the kettles from |
,wo 10 four hours, when the liquor is drawn !
Df below, and passes through series of |
pipes and faucets to receptacle in lower |
room, from which it is pumped up into the |
kettles-from which the refuse has been re-
undergoes second boiling. |
During this second cooking hops and otherin= |
gradients are added 10 flavor the liquid, inn |
part color to it, and partially neutralize the |
saccharine principle which predominates
argely in pure malt liquor. What the 9TH |
sr ingredients besides hops are, is the
secret of the trade. i
After the l'auor has been sufficiently boil
ID, il is drawn of, and passing overa metal
ic cooler, in which a temperature of 40 deg. |
% IS deg. Fair. Is maintained, is conducted
% large tubs situated inthe subterranean re-
,ions of the brewery. In these tubs it re-
mains from twelve tetwenty days, ferment-.
ng and throwing OFF gases-the
ength of time being governed, to some ex-
.ent, by the temperature of the air to
which it is exposed. After the fermentirig I
process Is concluded the beer is conducted |
through pipes to the puncheons, or large
in the cellafs where it remain
until wanted for use, when it Is forced
through hose to the barrels, half barrels,
md kegs, which, mounted ON ornamental /
sraclxs, the reader has no doubt seen driven
through our streets by German
Jehus. The puncheons, each containing /
from six to twelve hundred gallons, rest up