The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1886-08-01
HOW BEER Is MADE.
The Beverage Flows Night any Day
Without Stop.

The manufacture Of beer is an inter
esting process any yet probably few peo-
pie have studied it. a recent trip to q
Kansas City brewery suggested that our
readers might like 10 know the progress
of the popular drink through the stages
OF anufacture. In even the storage
room a strange smell prevades the air,
the smell OF fermentation. Notwith
standing the fact that the room is filled
almost from bottom TO top with barrels
hat contain the barley soon TO be turned
into mslt. the smell crowds out every
! other From this room we are led out
into a SOFT Of archw4y. where prominent
on either side stands mOnstrOus ciTcu
! lar sha ed tub, hAttened at the top. but
conical at the bottom and on the other
an immense kettle. The tub is the
MASKING tub. The malt, which bas
been prepared after having undergone a
fermentation IerIod. Is poured into This
a sufficient quantity of water is then lei
in and the two are boiled together at
temperature Of about $50 degrees Fab
renheit. The heat IS led TO the tub by
steam pipes, which are arranged all
around about it. This boiling continues
until the brewer shall have deemed II
sufficient.
LED INTO The TANKS,
The liquid IS then let down a pipe
which communicates with pump
which in torn forces il I'D again into the
kettle, and there sgain it is made TO
boil (this time with hOps) for about six
hours. At the end OF that perio 1t j.
drained OFF and led into q series OF Tat
.anks to be cooled. They have cspa-
city of about I25 barrels and are left
thus about two hours. The beer Is prac-
tically made now, OniY lacking a LAYING
in OF a few weeks 10 give IL The SOunu-
ness of old beer. These tanks OF cool
ing beer are called the lake of beer
There Is a continuous cloud OF steam
from the lake as it comes up hire.
nearly 81 q boiling point from the ket-
tie below. From this lake the beer i
conducted BY pipes through intricate
ways, now above, now under ground, 10
the Oeer cascade. This cascade l. sim
ply the fall Of the beer over fOrty-fOur
rods, placed lengthTise one over the
other, twelve containing ammonia gas.
and thirty three pure water. The pur-
pose of the ammonia is - cause more
rapid evaporation, hence quicker cool
ing. The evaporation IS 80 great on the
OUTSIDE that the Wafe- on the ammonia
pipes freezes into solid ice. From This
az in. II Is led back TO the filling nom
where the casks are filed, aud it i.
placed in store to lager.
The rooms where II Is stored are sept
on an average temperature OF 81 degrees
TO 81 degrees Fahrenheit. To accom-
plish this end large pipes net the ceiling
overhead filed with 4 rsrehed, bIiny
water, much below the freezing point.
The cellar Is dark, chilly aud Of forbid
ding aspect On either side huge casks
Of beer rise up with capacity varying
between ilty and i40 barrels. The
paved floor is dripping wet, and every
step sounds sepulchral, while the dim
light OF the lantern but family iilunline-
the place. IL is while the beer lies here
in store that the brewers skill i most
tested. Too much yeast would give too
violent an action, resulting peThapS in
sOurness; while TOO little v nd not
give il sufficient ferment. The happy
mean then must never be lost sight Of.
The three rules brewers never fail 70
regard are these; a good malt for body;
good hops for favor. and yeast for fer
ment Upon these three things depend
the manufacture OF good beer.