Daily Republican. [volume] ([Wilmington, Del.]) 1874-1890, 1888-06-01
a NOBEL BEswsxr.


A visit rhrousn Joseph stoeckIe 4
SONS Mammoth Hstsbiisumsns--yyh
Two Entsrprising szen osn DO.
A reporter OF tAe RRpuBrsoAs
visited Joseph S.osckle q SON,
brewery, corner of Firth aud AdsmI
streets. and viewed thszs model esteb
llshment and the various processes
through which hops and malt 70 befo,s
becoming manufactured iAto that de-
iliehtful and coollug beverage called
lager beer. Ths plant con sssts OF half
. dozen handsome and substantially
built brick buildines, runufsg from
Adams TO jackson streets en- Fifth. The
boiler room, located near the coYner of
Eifth and Adams streets, Ia hept ss
clean ana neat % new pin, asd con-
tsinB'two 100. .horse power boilsrs rpder
the charge Of Mr.. Geo. Sharpe
As We enter the engine room opr
gaze meets q huge rs horse power
DelaverRne Rsfriaerator Compauy a
engine which revolves with clock. like
precision, making SO revolutions A
minute. In the sec md story over tho
engine 10 located the appsratns which
supplies the winter like atmosphere 10
the beer vaults. A running stream of
water falls over ths apparatus, which,
With the com mbinstion OF ammonia laws
Jack Frost In the shade. The minute
detail OF the manufacture of beer were
explained from the tin Q the hops are
drawn up aud put In the hopper from
the ground floor until II 10 brewed into
dAmbrinus' favorite drink, (leaer
beeT) ready TO bs delivered TO the
thirsty public In kegs of various sizss.
The malt 10 taken from the wagons on
she ground aoor and after ward 9
weighed and run up by an elevator to
the hopper which 10 on the second
floor.
From the hopper 1t passes through two
sleeves, the free known as the revolvinR a
sieve, and the second as the shaker,
when it 10 ready for the mill, which re-.
duoes 1t to ane meal. The sieve de-
sisnated as the shaker cleans out all
tne hula from the mslt, after which 1t
passes through the sitter, which purl
heo IL, taking out all the dirt REM in ing
from the fret process.
Mr. Harry j. 5tosohle pro sured two
and after lighting them, called
to the reporter to come ahead, Wei
proceeded up pair OF etsirs into the
second story, where the huge mash tub
10 located. II has o perforated copper
floor or false bottom, into which malt
and water are mixed together, then
heated to q csrtain temperature and
mashed zap, when 1t 10 left to stand for
one hour. After II settles IL is drawn
on into copper kettles, holding 1876 bar
rele; the hopsnre then put into mash, |
and 10 ts put though . boiling process,
taking fEom to az so 31f hours.
1t ID theD run 70 the hopper jack, and
from there pumped into the surfaoe |
cooler, n large pan containing several |
hundred kegs OF the foAmine beverage.
We then mAde eur way upI upl nplI
and tEe reporter exclaimed, nearly out |
of BREATH: twh here are we now,
Harry?" why, Rp ON the fifth fiooT,h
where the mammoth cooling or 1urfAco
pans are located, TO Whioh Rll the beer
Is pumped up for cooling and settling.
These pans have capacity of 150 bar
rtls. We made our way into cooling
room, where the beer passes down from
above over an apparatus which is kept
~ proper ssmperature by the aid OF
htream OF water falling over 1t and |
pumped through pipes from
she DslA warean engine on Fifth street. |
Iu thlB vast room or cellar, rs 1t is
called, are located 26 huge ferme nting
vats, boEnd around with q ve- inch iron
hoops, and standing several feet above |
our heads Tho beer is pumped into
these watts while undergoing the ooolipgl
process, and here the yeast Ia added
which ferments, giving II a head, as, 1t |
Ia calBd, making 1t bubble and sparkle |
ike champagne As Ii clears up Ia the |
glass, and Is so much liked by ooanpiB- |
eurs This room knooks the thernome
10 hnuan ~ a. l.
reI ofteI's teeth fairly chatter with the
cold. Each cask In this room holds
from so 10 leo barrels. Coll after coll
OF huge pipe coated with fine Ice lined
this cellar, and gave everything . win
tsr-like appearance.
After the yeast Is once pat In the beer
1t takes from fourteen to eighteen daysl
to 40 through the fermer ting process
We were ehown the beer In this state,
AID would say 1t looked like . huge
ball OF soRpsups, although 1t had aI
malt like smell. Still further down we
proceeded In the vanl,s, holding our
caGdles before ua TO light up the way,
ws brought up In the cellar like vault
whers the temperature was about three
degrees above aszing. On this floor,
kpown as tbs storage cellar, are 13 watts,
containing from 176 TO $50 barrels each
and MIR Stoookle informed the reporter
that from 2,bG0 to 5000 barrels were
ready to bo barreled up for delivery 10
their customers. After the beer leaves
the storage cellar 1t passes into tn chip
cellar, where 1t Is bunRed up ready 90
be drawn off Into the different sized
kegs for delivery.
These hoasheads or vats hold from 45
to 80 barrels. We then walked into
another room, where the beer Is raoked
off and gut In one-tixtb, one quarter
and ons half barrels, which are plsced
In the pumerous de.i--ary wagons, for
which 70 head OF horses are required to
DO tue work Of this Arm.
!Sseph Sioeckle located at tsis plaoe
| some twelve yoars ago, doing then q
snsll business, whioh has steadily In
creaaed from yesr TO year until 1t hAs
rsapu,ts Its present large proportions.
Some q ,e years ago ho attsaiated his
soo, Harry j., with him, and thros"
thelr efforts their beer has been brouebt
up 10 the present his stsndsrd, The
superintendent is Mr.. Herman Erb,
, ho certainly knowB TOW to manage
sh6 twenty woikmen who are emploYsd
In this establishment.
Mr.. Joseph stoeosla has also built
himself q large end handsome three.
story brick dwelling on the 8. W. cor.
Der OF Filth and Adams streets, and
greatly improved that part OF tae city
generally.
Lynch 81 Lsary