The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1886-04-06
HOW LAGER BEER IS BREwEo.
The Process Described I'm an Interesting
pIanner-The Part Ice Plays.


The Process Described I'm an Interesting
nIanner-The Part Ice Plays.
baltimore SUM-
Theoretically it's very easy TO brew beer
Won ret your malt, grind it up, stir it with
hot water, strain it of and boil this extract
with hons, cool it off, let it ferment
and drink it Practically, it isn't
ouite so easy. 1t requires q knowledge,
or wisdom rather, that time and /
experience only can bring, TO know how |
long 10 stir. how much extract to use, and
how much hops, how long TO boil, and how
long to cool and fast to ferment, and how
LONG TO keep These are secrets which every
brewer keeps to himself, very distinctly.
Rrt he will very cheerfully show you the
bravery. The malt house is not in use this
vaar- because he can buy the malt as cheap
&c ths harley. But he shows you the large
watts where the barley is stepped, the long
| aoors ON which the soaked, swollen grain Is
| spread out until it attains certain grown
| There are the kilns in which it Is slowly
dried when it has sufficiently sprouted, and
then it is malt, ready for brewing. This ne
| onIv explains, because as stated, most
drawers found it cheaper to buy the matt
than 10 malt the barley.
AWAY UP in the topmost story OF the
brewery the malt is thoroughly cleaned OF
avery inpurity, and the little sprout 1T got
in the malt house is broken off by intTicately
beautiful machinery. Then it drops one
floor TO the mill, and is ground to sweet
white -four. And now the brewing proper
baoins Into huge circular tub OF sneet
iron. with capacity of 600 gaHons-the
: mash tub-it slides, and a thick copper Pipe
c,,nr,lies hot water Here ingenious machln-
arv stirs it round and round-how long Is
the brevver's secret The color OF the Deer
q danands much on this, and no two brewers
: brew beer of exactly the same shade L
L varies from a pale amber to rlch oaEA
brown. A.,
i The extract that drips from the mash tut
after several hours of stirring Is the pure e1
tract of malt 1t has sweetish taste, natur
e allv for the duty of the mash tub IS 10 con
= vert all OF nearly all, of the starch In Tn
If harley into sugar. The residue OF gran
bulls, ETC., is run out of the tub ana SOU
II the cattle dealers The extract drlps INTO
ic large kettle on the next floor below. her
: the hons. first cut up into smaller pieces, ar
thrown in, and the two are boiled In
III hrewer knows how much hops and how Ion
Q, II hollis. When he stops boiling it is bee
III but of course, not the lager peer Ins
cheers the weary at cents glass Ii u
~ not vet fermented. From the kettle, Who'
lie capacity is 400 barrels, it is run into larg
We shallow reservoir, on cool hoor' "he[e ~
slant current of fresh air cools it OIL. II
famous Muenchen beer is said to owe mu'
VS. Of its reputation to the cool air that com
nd fresh strong and fragrant from the nelg
mo- boring Hartz mountains
20 But the cool air alone Is not enough.
ke peciaIly in summer time, and so the De
W. Aovvs over a long coil of bright tubes, viii
nv are kept cold by constant stream OF "atf
~ In some breweries a strong brine ru
Oh through the tubes Completely cooled I
IN beer now runs into the enormous watts I'd
raj rest In the three vaulted cellars, one oenea
the other, the third being forty teet oel'
py the surface Thick coils of pipe run throu
ner the cellars, through which brine carries
ual cold produced by a fine ammonia
- machine on the ground floor OF the breWe
ha' The coils are everywhere covered with
ers ooo+;ncr of ice an inch thick The tempe
hin ture of the deepest cellar, where lies
.;od beer that has been fermenting between
and three months, and is consequently res
ina for market, is several degrees below
liza freezing point Here it is drawn on
+bo small kegs and an endless chain HOSTS
.ob key up the forty feet to daylight IN an
slant.