Salt Lake evening Democrat. [volume] (Salt Lake City, Utah) 1885-1887, 1885-06-16
SALT LAKE BEER.
A Cool Quarter Of a Million Invested
i'm the Celebrated Brewery.
Cooling Off the Beer With a Machine
"COlder Than Ice."
An Apparatus That Will Freeze Up in
the Hottest Kind of Weather.

ice-manufacturlng machine between
Chicago and San Francisco, DEMOCRAT
reporter Yesterday visited the Salt Lake
Brewery and was made acquainted with
the ingenious invention by Manager
Jacob Moritz. The cooling of water and
the manufacture of ice on small scale
is, in the most torrid weather, only a
simple chemical process, but an inven-
ton that will cool thousands of gallons
of brine water to a temperature degrees
below zero and manufacture blocks of ice
when the sun is raising the thermometer
in the nineties, is not alone a scientific
success, but also a costly experiment to
put into practical operation.
The works of the Salt Lake Brewing
Company are situated on 61a acres OF
elevated land at the corner of Fifth
South and Tenth East streets, and at the
rear of the brewery proper is the new
brick building erected for the new ice
machine, which will be capable of cool
ing the cellars and giving frigid atmos-
phere to the brewery throughout the hot
test weather. The boiler in connection
with the apparatus is 9O-horse power, and
was manufactured by Haines q Son, Salt
Lake. The main room, in which IS
| located
THE IMPROVED LINDE ICE MACHINE,
Also contains fine Corliss engine, with
36-inch stroke, which will be used in
forcing the ice-cold brine water through
all the pipes in the cellars. The ma
chinery is from the house OF Fred. w.
Wolf, Chicago, who is owner of the
United States patents OF this invention.
Mr.. Fritz Kruse, thorough engineer and
machinist, is here for the purpose of
experimenting the putting up of the
machine. The works are expected to be
completed in about three weeks time,
and the total cost of the machinery and
building will be $4,000. Mr.. Moritz
explains that while the cost is heavy in
the first place, the machinery will dis
pense with the use of hundreds of tons OF
ice in the summer time, and give better
satisfaction than the genuine winter pro-
duct OF our rivers.
at comes high" said Mr.. Moritz, "but
we've got to have it, as we are determined
to keep the Salt Lake Brewery in the
front rank of the procession. No brewing
works in the United States have better
facilities than we have naturally, and we
are determined to keep pace with the
latest improved appliances in our line. y
The apparatus for the production of the
cooling water which is to be forced
through the pipes to cool the cellar, or to
produce ice if necessary, consists of two
tanks, each 10x12 feet in size. The re-
frigerating tank contains spiral iron
coil in the centre, made of one piece,
which is charged with ammonia. Sur
rounding this spiral coil is the water
| charged with brine-a barrel of salt to a
barrel of water-which prevents it freez-
ing.
THE EVAPORATION OF THE AMMONIA
Cools the surrounding water to the de-
sired temperature, and it is then pumped
into the pipes and forced through the en-
tire cellerage. In connection with this
is suction pump, which forces the am
monia vapor into the condensing tank
where it assumes the fluid form and can
be used again.
Mr.. Kruse says the machine is simple
economical and durable, which, with the
exceptionally small loss of ammonia
after the machine has once been charged
makes it preferable to ice in creating and
maintaining low and constant tempera-
ture throughout the lower regions of the
brewery. The iron pipes through which
the cooling waters are forced extend
throughout the fomenting and storage
rooms, and are attached to the ceilings
of the cellars eight deep and five broad
strung like so many telegraph wires
and when the machine starts work these
pipes will be covered with frost and long
icicles, giving the cellars
THE AIR AND APPEARANCE OF vERITABLE
WINTER.
The main cellar to be cooled is I2O Y
81 feet, and contains over one hundred
large oak casks, in tiers three deep, with
aisles left through in which to move about,
with the aid of candle. The capacity
of this cellar is 5000 barrels, or 100, 00C
gallons. In the fomenting cellar which,
with the whole building, juts back into the
hill, there is the same cement floor, stone
walls, clean whitewash, constant flow OF
clear water, anG an air of cleanliness per-
vading the whole establishment that
would do credit to the kitchen of any first
class family.
The addition of the fine ice machine
ranks the Salt Lake Brewery among the
foremost of the United States, although
the reputation that its beer already enjoys
can hardly be enhanced. To its natural
advantages, location and never-failing
spring of crystal water-supplying $50
barrels per day-the brewery owes much,
but it owes equally as much to the energy
and push of the company. The fact that
! QUARTER OF MILLION Is INVESTED
In a Salt Lake brewery will surprise
many, but such is the fact, and the pay
roll of the company embraces forty
names.
The capacity OF the Salt Lake Brewing
Company is estimated at $4,000 barrels a
year, which is in fact l % gallons per
week Tor every man, woman and child
living in Salt Lake City. For barley
alone the company has during the present
year paid Utah farmers $34 1000, and as
much more will be consumed before the
end of the year. The brewery manufac-
| lures three kinds of beer-town beer.
export beer, and Budweiser beer-each
kind requiring a difference in material
and brewing. The Budweiser is account
ed the costliest, rice and Bavarian. hops
being used, while export beer is manufac-
tured for the purpose of being shipped
and retaining its flavor
The trade in 'Salt Lake Beer" as may
well be imagined, is not local one by
any means. A branch supply depot is
established at Haley, Idaho, and
THE SHIPMENTS OF THE FIRM
Average five car loads week to various
points throughout the country. In town
three delivery wagons are kept con-
stantly employed in serving customers,
and in the summer time they are the