The new North-west. [volume] (Deer Lodge, Mont.) 1869-1897, 1886-07-23
HOW BEER Is MADE.
THE BEVERAGE FLOWS NIGHT AND
DAY WITHOUT STOP.

DAY WITHOUT STOP.
A Visit to q Brewery In Kansas City
The Process from Barley to Beer-No
Substitute Yet Found for Heps-Cool
the CeIiers.
The manufacture of bear is an interest
ing process and yet probably few people
have studied it. A recent visit to Kansas
City brewery suggested that our readers
might like to know the progress of the pop
ular drink through the stages of nlanu-
facture. In even the storage room strange
alton. Notwithstanding the la fact that che
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 monserous cir
eular shaped tub, aattened 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 fermentation period,
is poured into this sufficient quantity of
water is thea led in and the two are boiled
together few hours at a temperature of
led to 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 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 fat tanks to be cooled. They have
q capacity Of about 125 barrels and are left
thus about two hours The beer is practi-
eally made now, only lacking a 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 q continuous cloud of steam arising froEn
the lake as iU comes up hers, nearly at
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 lengthwiss 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 filed,
and it is placed in store to lager.
The rooms where it is stored are kept ON
an average temperature of a2 degrees to "a
degrees Fahrenheit To accomplish this end
large pipes net the ceiling overhead filled
with rarefed, 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 ca.
pacity varying between fifty and 140 bar
rels The paved floor is dripping wet, and
every step sounds sepulchral, while the dim
light of the lantern but family illumines the
place. 1t is while the beer lies here in store
that the brewers skill is most tested Too
much yeast would give. too vioiant 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: 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 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 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
the hops Germany, and especially Bohemia,
produce the latter exclusively. A few come
from New York state. They retail from
S].00 to 81 barrel, but they are sold
much cheaper for beer purposes, being fire.
quently obtained at an average of so cents
pound Greedy brewers, who like great
many OF humanity would want the earth az
their share of the pot, have tried once in a
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 natural sequence the market to the
brewer.
The 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 filed with liquid ammonia
and single acting compressor The opera
tion is as follows the liquid goes into
system OF coils submerged in tank Of
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-
tion goes on the ammonia liquid has turned
to gas And SO the action is kept up al
ternately, 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
tons per twenty four hours-Kansas City
Times