Lancaster daily intelligencer. [volume] (Lancaster, Pa.) 1864-1928, 1885-06-26

some Of the Secrets of the Brewer-The Adul-
terations Grossly Exaggerated.

some OF the secrets OF the Brewer-The AduI- |
terattons Grossly Exaggerated.
From the Baltimore Sun.
Theoretically, it's very easy TO brew beer.
You get your malt, grind ii up, stir it with
hot water, strain il OFF and boil this extract
with hops, cool IL off, let it ferment and drink
II. Practically, il isn't quite so easy. 1t re-
quires a knowledge, or a wisdom rather,
| that time and experience only can bring, to |
know how long to stir, how much extract 20 |
use, and how much hops, how long to boil,
and how long to cool and fast 10 ferment, and
how long to keep. These are secrets which
every brewer keeps to himself, very dis
tinctly. But we will very cheerfully show
| you the brewery. The malt-house is not in
use this year, because he can buy the malt as
cheaply rs the barley. But he shows you
the large watts where tho barley il stepped,
the long floors on which tho soaked, swollen
grain il spread out until IL attains certain
growth. There arc the kilns in which 1t IL
slowly dried when it has sufficiently sprout-
ed, and then 1t IL malt, ready for brewing.
This he only explains, because, as stated,
most brewers found il cheaper TO buy the
malt than to malt the barley.
Away up i'm the topmost story Of the brow
cry, whose tall tower and stately front are
the pride of the neighborhood, the malt is
thoroughly cleaned of every impnrity, and
, the little sprout IL got in the mathouse ~
! broken OIL by intricate, beautiful machinery.
Then il drops one floor to the mill, and IL
| ground to a sweet white -four. And now the
| brewing proper begins Into huge circular
( tub of sheet-iron, with capacity OF 600 gal
: lons--the mash-tub--it slides, and thick COZ
| per pipe supplies hot water. Here ingenious
o machinery strs 1t round and round-how
n | long, is the brewers secret The color OF the
beer depends much on this, and no two bre w
|, cries brew beer of exactly the same shade.
J. II varies from a pale amber to rich, dark
brown.
The extract that drips from the masb-tub
o | after several hours of stirring is the pure en-
| iruf. pf malt. IL has n gwpptisl taste natIlr-
10 ally, for the duty of the mash-tub Is to con
10 vert all, or nearly all, Of the starch in the
t, barley into sugar The residue OF grain hulls
or | &c, is run out of the tub and sold to the
st cattle dealers. The extract drips into a huge
kettle on the next floor below. Here the
is hops, first cut up into smaller pieces, are
thrown in and tho two are boiled. Inc
~ brewer knows how much hops and how Ions
it boils. Whe he stops boiling it is beer, but
| of course, not the lager beer that cheers th
:" weary at five cents glass. 1t has not We
le fermented. From the kettle, whose capacit,
is 100 barrels, it is run into large, shallow
reservoir on cool floor, where a constan
a current OF fresh air cools it of. The iamou
or | Muenchen beer is said to owe much of II
reputation TO the cool air that comes ircSi
tn strong and fragrant from the neighborin
il UartZ mountains.
mp But the cool air alone is not enough, e-
pocihly in summer time, and 50 the bee
I'd, flows over long coil of bright tubes, whic
are kept cold by "a constant stream of waite
an In some breweres strong brine runs thrOug
the tubes. Completely cooled the beer no
ng | runs into the enormous watts that rest i'll IL
is three vaulted cellars, one beneath the Othe
ed the third being forty feet below the surfac
Thick coils Of pipe through the collar
my through which brine carries the cold pr
duced by a fine ammonia icemachne on Il
b a ground floor OF the brewery. The coils a
all everywhere covered with coating of ice Z
inch thick. The temperature OF the deepe
or cellar, where lies the beer that has been te
'hy menting between two and three months, al
ny il consequently ready for market, IS sever
degrees below the freezing point. Here 1t
led drawn OIL into small kegs and an endlc
o a chain hosts the keg up the forty feet to da
light IN an instant.
ted Such is beer, a pure fcrmentcd combir
self | tiOn of malt extract and hops. Brewers fiji
vim it desirable to add little soda to il, becau
cCd their customers 80 prefer IL Some brewers
bad, wicked men find it desirable TO 4
his glucose, caramel, pepper, quassia liquors
his mOlasses honey, Sulphuric acid, and alt
lish ~ cheaper substitutes, nut IL Is ohly ihIr
this great industry TO state that the adulte
tions have been grossly exaggerated.