The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1886-07-14
HOW BEER Is MADE.
THE BEVERAGE FLOWS NIGHT AND
DAY WITHOUT STOP.

DAY WITHOUT STOP.
A Visit to n Brewery in Kansas City
The Process from Barley to Boer-Na
Substitute Yet Found for Hops-Cool
the Cellcrs.
The manufacture Of beer is an interest
ing process and yet probably few people
have studied it. A recent visit to Kansas
City brewery suggested that our readers
mil ht like to know the progress OF the pop
ular drink through the stages OF manu-
fact,Ire. In even the storage room a 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 q sort OF archway, where promi-
nent on either side stands q mDnstrouS cir
cular shaped tub, fattcned ut the top, but
conical at the Lotion and on the other an
immense kettle. The tub is tue mashing tub.
The malt, which has been prepare after
having undergone fermentation period,
is poured into this, sufficient quantity Of
wafer is then lei in and the two are boiled
together few hours at temperature Of
about $50 degrees Fahrenheit. The heat is
led to tho tub by steam pipes, which are
arranged oil round about it This boiling
continues until the brewer shall have
deemed it sufficient
LED INTO THE TANKS
The liquid is then let down pipe which
communicates with pump, which in turn
forces it up again into the kettle, and there
again it is mado TO boil this time with
hop) for about six hours. AT the end of
that period it is drained off snd led into q
series OF fat tanks to I've cooled. They have
q cupacity OF about i.5 barrels ard are left
thus about two hours. The besr Is practi.
cally made now, only lacking laying in of
fsw weeks to give it the soundness and
substance of oil beer. These tsnSs of cool
ing baor arc called the lake Of beer. There
is q Continuous cloud of steam arising from
the lake as il comes up here, nearly at q
boiling point, from the kettle below. From
this lake tho beer is conducted by pipes
through intricate ways, now above, now
un;ler ground, to the beer cas.ale. This
cascade is simply tie tall Of the beer over
forty.four rods, placed lengthwise one over
the other, twelve containing ammonia gas,
aud thirty-tnrcc pure water. The purpose
Of the ammonia is to cause more rapid
evaporation, Lence quicker cooling. The
evaporation is SO great on In, 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 tiled,
AMI it is placed in store to lager.
The rooms where it is stored are kept on
an average temperature o. ~ degrees to ii
degrees fahrenheit To accomplish this end
large pipes net the Ceiling overhead filled
with Il rdre;;el, briny water, much below
the freezing point The cellar is dark,
chilly and o. forbidding aspect. On either
side huge casks of lccr riso UP with q ca.
pacity varying betwcen fifty ami 40 bar.
rcis. The paIei floor is dripping wet, and
every step sounds sepulchral, while tue dim
light OF the lantern but faiutly il.umnes the
place II is while the beer lies here in store
that tEp browcr's Skill is most tested. loo
mich yeast would give too violent a.!
action, resulting perhaps in sourness; while
too little woutl not give it sufficient fer
reEt. The happy mean then must never
be lost sight OF. The three rules brewers
never fail to regard arc these: good malt
for boly; good hops for flavor; and good
yeast Tor ferment Upon these three things
Depend tho manufacture of good beer.
SELECTION OF TIE BARLEY.
The selection of barley for beer purposes
is not al easy matter either. Some kinds
possess too much starch, others not enough,
OF elsa they arc too hard and tho cernin-
ating process gees OF too slowly; or perhaps
there is too much nitrogenous 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 be.r varies; it is safe to say,
however, that it is not far from two and a
halt bushels. Two pounds OF Lops
aro about the average thrown in Tor
each barrel also. The barley used comes
in great Quantities from Europe, as well as
tho hops Germany and especially kohemia
produce tue latter exclusively. a few come
from New York state. They retail from
500 to 81. ~ larrel, but they are sold
much cheaper for beer purposes, being fire.
qucntly obtained at an average OF 20 cents
a pound Greedy brewers, who like a great
many OF humanity would want the earth as
their share OF the pot have tried once in Il
willie 10 substitute other herbs for hops, hut
have found out to their sorrow that 1t did
noV pay. The avor to the beer was lost,
AMI as i natural sequence the market to the
Drawer.
The cooling of the cellars is accomplished
by means OF leo machines The roESoll-
dated machine is the Latest pattern. IGis
machine consists of two ammonia pumps,
one OIL each side filled with liquid ammonia
and single acting compressor. The opera
ton is US follows: the liquid goes into
system CT coils submerged in tank OF
briny water, the purpose OF the brine being
to lower the temperature Of the water be-
low tho freezing point without crys;aillzing
tbs same. Tue rapid evaporation OF the
ammonia causes the temperature OF the
briny water to lower below the freezing
point At the same time that this eyapora-
1ion goes OH the ammonia liquid has turned
to gus And SO the action is kept UP al
tcrnat4ly, tho ammonia being now liquid
and now u gas. The briny water IS then
led into the pipes which are suSi Siended from
ths ceiling above the casks and thus the at
mospnere in tho cellar is lowered Ibe
melting duty Of these machines are forty
tons per twenty-four hours-kunsas City
Times.
Mrs. Fremont and tho Uowitzcr.
Mrs. Fremont played a conspicuous part
in the lrst expedition sent out under her
husband in ISL "Dlr. Fremont" as. she
herself tells it, was at the frontier getting
hi, t..r mn anJ animals into complete travel