, 1881-01-30

q light blonde, ;. beer IN any other way
as5ss' f9a its its sas
it is more Intoxicating than nourishing i hard.
~ think they use rice in Pilscn !Bohemta) for
two two bre~erics in Piisen; they may use some ono
|,glucose Our good Chicago beers are heavier,
+ more substantial. and nouritshinE than any Of
the beers now imported to this city. consider
+ the Bavarinn aud Austrian hops
|. THE EEsr IN THE WORLD.
I OF the barIeys prefer the California Bay brew
/ ing and the U,ah barley TO tho Chevalcr; the
latter is very fine barley, but in Its grain and
I,t.substancc stands somcwhat near to California,
( wheat came to Chicago in 1859, Mr.. Best had
"a brewery somewhere on Twenty-third street:
Ihc nude about 60M barrels Of lager yearly.
L Valentine Busch had brewery on Cedar street,
making about 6,co0 barrcs lager per year.
/ George Metz brewed on Woicott, now State
street, about $500 barrels. Mr.. Feiier, also on
|. Wolcott street, near Chicago arcnnc, made
/ about l, 800 barrels Of over-fermented beer per
/ annuu. Adum Gauch lna.le about 1. 100 barrels
streets. Lii l. Dverscy brcwed on Chicngo
avenue about 5000 burrcls OF over-fermented
ale: Pat o Nell b1ewed on Water street about
sSn a. Hucs 6scwerg on N'na Rush % street.
produced abons 300 barrels Or 1ager-beer PEI per
nude about 1000 barrels Of lager. Busch {;
Brand, tn Blue Islantl made about 600 barrels
Of lagcr III 1854. That firm made excellent beer,
Conrad setpp commenced his brewery in 1ais5,
and constantly increased, until to-day he pro-
duces more beer than any one of us. The Reo-
pie OF Chicago are a cosmopolitan people, Cos
Hopoiitun people are good liverS. and, az such,
they know the difference between good barley,
rice, und cornstalk. If onr Chicago brewers
wilt only persist in making ilrst-class beers. all
competition, whether inund Or foreign, will |
soon ccnse. Chlcago brcweries possess capacity !
enough to supply our hun1a trntle: ii they do |
not they should be enlarged Immediately.
Another brewer spoke as follows: MilHau- /
fact,,re of her beer until about thrco years ago.
when the Milwaukee press severely condemned |
the proceedings as detrimental II, the beer c5-
wn'lkce brewers use corn to-day: cannot
explain their ability to ,lndersell us In
our home market. Rice is used By Chicago
brewers TO give the beer more substance and |
life; it is an excellent purtal substitute for bar
ley. OF barley We use chiefly the Chexalier bar
ing bnriey; also choice Wcstcu, and Cnnada: Of
hops sse rsc tho finest California and New York
.5sass' xjs,:s Mne present mode Of brewing ls
Styles before the invention Of our present
ce-houses mud coo1inls apparatus. lnger-bccr
f from oeto1Gf 70 ~, NAY Msn ~ re Up
beer tschenk-bccr} ceased. brcwcries
we're locked up. and the sale Of underfcrmcnted
,an. The brewing Of beer was not resumed un-
IL late fn the fnll, when the weather became
ool enough to vfnte the for
,ther cooling apparatus brewers are enabled !
Q brew luger-beer throughout the whole year,
nut large stock thereof Is brcwed during the
winter months and slowed away in the cellars
Q be sold during the summer months. Not
rop Of beer Leaves our brewery unless it Is Ut
east three nonthaoll. At the lowest estimate.
&c carry on hand from 2S,U00 to ;0UO0 barrels OF
agcr beer; 'schenk-becr.' or winter beer, Is
rewed and sold by some Chicago brewers from
october to May; its average age is from six to |
en weeks. This overferntcn1cd beer is passed
lrough the process Of fermentation 1T II higher
+ure rhan lager-beer, and less amount !
malt is used in its manufactare, consequently :
Will not stand age rs well as the latter. and |
lust be disposed Or faster. The great Chicago I
re IS the ca,se why Milwaukecs sales OF beer i
this city increased again. AL Ut the ,Nilwau-
ce beers contain less OF malt e1truct rhau | r.
hfcago Decrs- This Is not lnns1om statement
1t the actual truth, us can demonstrate by
le result Of an analysis which our firm caused :
be nude by one or our best chemists: We :.
so caused the Chicago beers to be unatyzcd. | s
Id the three containing the Inost malt extract =
n&c as follows The beer Of the Conrad seipp 4
rowing Company, then the beer OF Barthuonlnc | s.
1,eichr. aud next the beer made By Schmidt !, u
aGc. All of these three beers contain more r
alt cttract than the imported Libntschaneis, 81
and Cuimbacher beers e