Wichita daily eagle. [volume] (Wichita, Kan.) 1884-1886, 1886-07-23
1ai1s&| eagle
HOW BEER Is MADE.
THE BEVERAGE FLOWS NIGHT AND
DAY WITHOUT STOP.

the Cellers.
The manufacture Of beer is an interest
Ing process and yet probably few people
have STUDIED it A recent visit to a Kansas
CITY brewery suggested that our readers
might like to know the progress of the pop
ular drink through the stages Of manu-.
facture. In even the storage room q strange
smell pervades the air, the smell Of ferment-
alton Notwithstanding the fact that the
room is filed almost from top to ceiling
with barrels that contain the barley soon to
be turned into malt, the smell crowds out
every other. From this room we are led
out into sort of archway, where promi.
nent on either side stands a monstrous cir.
cular shaped tub, fattened at the top, but
conical at the bottom and on the other an
immense kettle The tub is the MASKING tub.
The malt, which has been prepare after
having undergone q fermentation period.
IL poured into this, a sufficient quantity OF
water is then led in and the two are boiled
together a few hours at temperature of
about $50 degrees Fahrenheit The heat is
led 70 the tub by steam pipes which are
arranged all round about it This boiling
continues until the brewer shall have
deemed it sufficient
LED INTO THE TANKS
The liquid is then let down a pipe which
communicates with pump, which in turn
forces it up again into the kettle, and there
again it is made to boil this time with
hops for about six hours at the end Of
that period it is drained off and led into a
series of fiat tanks to be cooled. They have
q capacity of about LIS barrels and are left
thus ABOUT two hours The beer is practi-
cally made now, only lacking laying in of
few weeks to give it the soundness and
substance of old beer. These tanks of COOL
ing beer are called the lake OF beer There
is continuous cloud of steam arising from
the lake as IL comes up here, nearly at a
boiling point from the kettle below. From
this Lake the beer is conducted by pipes
through intricate ways, now above, now
under ground, to the beer cascade This
cascade is simply the fall of the beer over
forty four rods, placed lengthwise one over
the other, twelve containing ammonia gas,
and thirty three pure water The purpose
OF the ammonia is to cause more rapid
evaporation, hence quicker cooling. The
evaporation is so great on the outside that
the water on the ammonia pipes freezes into
solid Ice. From this again, it is led back to
the filling room where the casks are filled,
The rooms where it is stored are kept on
an average temperature OF ~ degrees to "a
degrees Fahrenheit To accomplish this end
large pipes net the ceiling overhead flied
with rare;ied, briny water, much below
the freezing point The cellar is dark,
chilly and OF forbidding aspect On either
side huge casks of beer rise up with a ca
pacity varying between fifty and i4O bar
rela The paved floor is dripping wet, and
every step sounds sepulchrai, while the dim
light of the lantern but family iliumines the
place 1t is while the beer lies here in store
that the brewers skill is most tested Too
much yeast would give too violent an
action, resulting perhaps in sourness; while
too little would not give it sufficient fer
ment The happy mean then must never
be lost sight of. The three rules brewers
never fail to regard are these: a good malt
for body; good hops for flavor; and good
yeast for ferment Upon these three things
depend the manufacture of good beer
SELECTION OF THE BARLEY.
The selection of barley for beer purposes
Is not an easy matter either. Some kinds
possess too much starch, others not enough,
or else they are too hard and the germin-
ating process goes on too slowly; or perhaps
there Is too much heterogeneous substance in
the grain, either of which would prove seri-
ously detrimental to the making of good
beer. The proportion of malt necessary to
. barrel of beer varies; it is safe to say,
however, that it is not far from two and a
half bushels. Two pounds of hops
are about the average thrown in for
each barrel also The barley used comes
in great quantities from Europe, as well as
tho hops Germany, and especially Bohemia,
produce the latter exclusively. A few come
from New York state. They retail from
500 to 81. 10 barrel, but they are sold
much cheaper for beer purposes, being fire.
quently obtained at an average of 80 cents
q pound. Greedy brewers. who like q great
many of humanity would want the earth as
their share OF the pot, have tried once in
While to substitute other herbs for hops, but
have found out to their sorrow that it did
not pay. The flavor to the beer was lost,
and as a natural sequence the market to the
brewer.
Tho cooling Of the cellars is accomplished
by means of ice machines The consoli-
dated machine is the latest pattern This
machine consists of two ammonia pumps,
one on each side filled with liquid ammonia
and single acting compressor The opera
ton is as follows: the liquid goes into
briny water, the purpose of the brine being
to lower the temperature of the water be-
low the freezing point without crystallizing
the same. The rapid evaporation of the
ammonia causes the temperature Of the
briny water to lower below the freezing
point AT the same time that this evapora-
ton goes on the ammonia liquid has turned
to gas And SO the action is kept up al
the ammonia being now liquid |
and now gas The briny water is then |
led into the pipes which are suspended from
the ceiling above the casks and thus the at
mosphere in the cellar is lowered The |
melting duty of these machines are forty |
Ions per twenty -four hours City |
TimeA
Tho Virulence Which Rage Imparts.
The tragic fate Of DR.. Warner, the Balti-
more ply stefan who tried to bandage |