Eureka daily sentinel. [volume] (Eureka, Nev.) 1871-1887, 1878-11-14

ton Of the improvements in progress, by
Messrs. Mendes q Schmidt, towards COM
pieting an "a No. l" brewery, but deeming
the enterprise worthy Of more extended
mention, q reporter was detailed to inter-
view the projectors, yesterday, sample the
products, and report thereon for the bene-
fit Of those who take delight in slipping the
beverage.
AND sTogE-RooM.
The building, wherein is located the
mash tubs, kettle, cooler, spring and pump
ing apparatus, ETC., is "a by As feet, and is
built so that the east side is banked almost
to the very caves in the sandstone hillside.
The brewery stands parallel with the noun
tain and fronts on Spring street. From
the center of this building there is an
opening into a chamber, which has been
dug out Of the sandstone Of the mountain
side. This chamber, or cellar, is so feet
deep and 20 feet wide, and is excavated of
sufflclent height to guarantee plenty of
store-room. The rear end is some 40 feet
below the surface of the mountain, and has
a ventilation shaft Of such diameter as will
give the desired cooling draft. This room
is furnished with a large stove, and a Their
mometer indicates the temperature neces-
sary to be attained and kept for the proper
keeping of the beer after 1T has been man
ufacturcd and during its ~fermenting pro-
cess. The floors of these rooms are all
built on an incline, with troughs leading
to O sewer, SO that the moment water is
used-as it has to be, continually, for
cleanliness-away it goes, carrying with
it all signs Of filth, which often dampeDs
the appetite OF the beer drinker, as seen in
some other breweries.
THE ROUTINE.
In the first place water is pumped from
a never-failing spring on the grounds
into a kettle of TOO gallons capacity a
kettle which is set in solid ma
sonry, but which il swung SO as
to admit Of fire all about it. In fact, it
can be filled with this cold spring water
and in 45 minutes thereafter it can be
brought to a boiling heat. From thence,
it lows through a spout into the mash-tub,
and is then filtered through a strainer into
another tub. These tubs are covered
closely. to prevent anything which ought
not to co-mingle with the liquid, from do
ing so. After the liquor is in the second
tub, it is then pumped into the kettle, and
there gets half a days boiling. A conduc-
tor h runs it into the elevated cooler,
which is shallow, but covers space enough
to hold the contents of the kettle. When
OF the right temperature, pipes are put in
position to carry the liquor into the cellar
and to the fomenting tubs and here it re-
mains for a time. Here is where the
beauty Of Mendes & Schmidt's brewery
comes in play. In most establishments OF
this kind beer will work too slow or too
fast, but these gentlemen can always in
sure the same quality as the temperature
Of this room is under control. The next
receptacle for the liquor is the clarifying
vat, and then it is run into 42-gallon bar
rels, where 1t remains to settle and acquire
that age which makes it healthy, and the
delightful beverage so many Of our people
now like to discuss as they sip and chat for
an hour.
CAPACITY, ETC.
As they have but very lately started
brewing at this establishment, they have
now only about {, 500 gallons on hand, in
the barrels, but they are prepared to run
Of eco gallons per day. with their present
accommodations quantity sufficient for
the summer use of all in this section of the
country. They have some $50 new kegs,
of various sizes, now on hand, and more
are coming. These kegs are-after use
Immediately c~leansed by means of steam
and are rinsed with boiling water. The
demand is then supplied by fl.ing the
various sizes Of kegs from the barrels
within the cellar. All beer will be sen:
ont from this house, at least, two months
old, after they once get matters fairly
Strengthened.
WORK GOING ON.
There are many things to DO about this
establishment yet to perfect it. Grading
the extensive fronting on Spring street is
now being done. A stable for the delivery
team and wagon is nearly completed, and
George OFT is now putting up a danger
in the shape Of a spring wagon, for the ex-
elusive use Of this house. There is some
exterior work also to be accomplished or
the main building, which will be carried
out at times most convenient.
IN CONTEMPLATION.
1t is the intention of the proprietors of
the Star Brewery TO erect a larger tank on
the hill just south Of the brewery building,
so that all pumping by hand will be done
away with, either a Windmill or steam en-
CINE being utilized to keep this full, and
then the whole amount Of liquor will be
on such a grade as to flow, in its course Of
preparation, from the tank to the beer
kegs. The ground in front will be con-
verted into a beautiful beer garden, and a
neat saloon will occupy a corner next to
the main brewing building. These i'm
provements will be pushed ahead early in
the spring. Casper knows how to make
the beer, and Joe knows how to get rid Of
it, and the quality guarantees a general
circulation of the Star-branded kegs all
over Eastern Nevada, or We are no prophet.