Eureka daily sentinel. [volume] (Eureka, Nev.) 1871-1887, 1879-05-08

How IL Is Made-Chnriey Lautem-
sehIager's New brewery.
In March last, Charley Lautenschlsger,
Of the Central Pacific, commenced
the erection Of a new brewery in the
canyon, just below Dick Ryland's brick
yard. The fire somewhat interfered with
Char,ey's plans and intentions, but he
pushed the work through with his usual
vigor, and brewing was commenced three
days ago. We visited the building yester-
day. and were courteousiy received by Mr..
Conrad Miller. who manufactures the bev-
erage that appeases the thirsty appetites Of
our bibulous and beer-drinking population.
Conrad is a Ba.arian, and learned the pro-
cess of bcer-making in Germany, a coun-
try noted for the quality OF the article
manufactured within its borders, and
whose population. of both sexes. and all
ages, rarely indulge in ANYTHING of a
stronger character. Beer-making and beer
drinking is a sort of science there, and
hence that manufactured by Charley has
always marked A l in our market.
THE W
Is ~commodious brick building, built in the
most substantial manner, and contains all
the modern improvements used in the
manufacture of lager. There are compara-
lively few people who have any idea how
beer is made, and, for their benefit, we
shall attempt to describe the process, the
practical workings of which were shown
us yesterday.
In the main building of the brewery
stands a brick furnace, on the top Of which
is a copper-lined kettle. Of a capacity Of
400 gallons of water. This kettle is filled
with water, but by the time the water has
passed through the various processes, it is
reduced to $50 gallons of beer. After the
water reaches a boiling point, it is run
into a vat, and about 200 pounds OF malt
thrown in. 1t remaius in this vat, on an
average, about an hour, during which time
the saccharine matter is thoroughly
extracted from the malt, and it is then
drained into another vat, called the Grant.
In the meantime the kettle has
been again filed with water, and
after the first vat is emptied. the
mash is removed, and the water
in the kettle run in. The liquid in the
Grant vat is then pumped into the kettle,
and again submitted to a boiling process,
varying in time from five to seven hours,
until the quantity is reduced to about $50
gallons, fifteen or sixteen pounds of hops
having in the meantime been added. 1t is
then run into the cooler, which is really a
tank eighteen feet long by twelve wide,
and about six inches deep, where it re-
mains until the heat has been reduced to a
certain degree. From the cooler it is run
into a vat in the cellar or store-room,
where it is allowed to ferment, after which
it is run into kegs or barrels, and stored
for a period varying from two weeks to
three months, after which it is ready for
delivery.
The cellar or vault of the brewery ex-
tends under the hill, and is bricked up and
arched in a thoroughly substantial manner.
1t is forty feet long, fourteen feet wide and
fourteen feet high, and by the aid of a
ventiIator in the rear aud large folding
doors in front, the temperature can be
regulated and carried to almost any point.
A well near the brewery furnishes pure
and fresh water, aud the kettle. watts, ETC.,
are as neat and clean as a New England
kitchen, and is free from the dirt and
filth that characterizes so many Eastern
breweries, the sight Of which is sufficient
to sicken any ordinary mortal, and almost
tempt him to discard his ~fayorite beverage.
The consumption of lager has increased
rapidly in Eureka the past few years, and
previous to the fire about 5000 gallons
were retailed monthly. Its use here is not,
as in many places, confined almost ex-
clusively to our German population, but
is a ~fayorite drink with the representatives
of all nationalities.