The morning news. [volume] (Savannah, Ga.) 1887-1900, 1888-05-02
AFoAMING GLASS OF BEER.
It's Various Processes From the Malt
and Hops TO the Beaker.
From the Neio York Graphic.

almost together OillS car IL was CoiuCi-
dent case OF lookup and lockout, as the
records of the police courts and the score
+arv's books at Clarendon Hall, will show.
Tho disapreement between the boss brew
ars and their more or less expert help, how
ever. came at a time that should relieve
lovers of chop tea" from apprehension lest
their favorite tipple be lacking. The beer
for consumption the coming summer, has
b to or ought to have been, cooling in the
brewery vaults for at least six months, and
+be chief anxiety of the brewers lies in APP
1rahension lest the boycott of the proleta-
Fiat leave the kegs unlisted and unused in
their present cool quarters.
THE Grdphic artist, on another page, has
Given his fancy free rein in picturing
Soaming glass of beer, and, incidentally,
the faces of some of the most prominent
brewers of the metropolitan district. 1t
would not be difficult to guess the national
itv of these men of hops, malt and money.
Ills an easily accepted fact that the leu
TONS are the chief makers of the beverage
that cheers but not iIlebriates, except some
times Some idea of the growth OF the in
dnstrv of beer making in this country
NAV be inferred from the census report,
which makes 1t sixth in the list in the
amount of capital invested. This estimate
nrobably includes the allied industries of
hon anu DdIICJ l1loAllE anu llldlblLSs III
i fact its manufacture employs more capital
than any food producing staple, flour alone
excepted,
There is no industry that requires the ex-
ercise of more discriminating judgment at
every stage than beer making. In the mat
fer Of hops the brewer must buy right if he
would have his beer acceptable. Very
trihing differences in the appearance of the
H fuzzy cones is sufficient to mark one lot as
good and another as comparatively worth
4 less Again, in the barley for mailing the
BUYERS needs to be an expert The bright,
golden straw color is essential to its rating
asa l. and the shortet andlthicker the grain
the better.
Mailing.
Comparatively few brewers do their own
4 mating, but find it less onerous and no more
expensive to buy the malt fromIthe maltster,
who does nothing further in the way of beer
making than turn the barley into diffusible
starch The chemical use of the malt is to
furnish the starch which in the process of
fermentation is to become alcohol. The
diastese which developed along with the
starch in the mailing process by the action
of water turns the starch into grape sugar
So powerful is it that one part of diastase
will convert 1000 parts of starch into the
Il alcohol producer.
Given malt and hops, the next thing is to
combine them so as to produce the beer
The brewery is simply huge kitchen with
cellar attached for cooling and keeping
the hop tea" brewed. The malt has been
4 made into wort" by heating it in water up
to a certain temperature. To this wort the
brewing expert adds the proper quantity of
n hops and boils the whole of them together
Il The tea thus produced is cooled to the
required temperatu e, when the grape sugar
by fermentation becomes alcohol. The
fermentation is assisted by the addition of
& BARN or yeast. At its completion toe pro-
duct is allowed to stand until the hop leaves
and other solids have either risen and been
Il skinned off or settled when the resulting
q fluid is drawn off into barrels and kegs.
and stored away until fit for use. This
sounds simple enough, but there is plenty
n Of room between the mailing and the stor-
g ing for the exercise of judgment that must
8 be absolutely infallible to produce a beer
that commends itself to the palates of ex-
perienced consumers.
MASKING.
MASKING is not an offensive term in brew
j ers' parlauce 1t is the process of weighing
I out certain amount of malt and mixing
& 1t with a certain amount of water at the
q proper temperature in the big mash tub or
vat. The process is sometimes called put
i ting it ''in soak" The saccharometer tells
the brewer when he has just the proper pro-
portions to prod uce the desired amount of
grape sugar, and he must be swift to per
ceive when the liquor is at the proper
4 temperature and the malt is in soak long
enough. The tub is cylindrical affair, with
great arms like churn paddles revolving
init, and thoroughly mixing the malt and
water
The wort, or product of the MASKING, is
next drawn of into great copper boilers,
which In most hrewerIes occupy the floor
4 next below the masling room. These boil
! es hold fifty or more barrels apiece, and
must be kept as clean and shiny as the
crank of allocomotive. Steam coils are now
generally used to heat the contents of these
boilers to the proper temperature. This is
oItener matter of observation than of
thermometric test, the. brewer judging by
the amount of FOAM When the time is
ripe the hops are added. 1t is just at this
| point that the difference between the hon
est and dishonest brewer comes in. If the
latter is doing the brewing, certain substi-
tutes more or less deleterious takes the place
OF the hops. These substances are numer-
GUS that most commonly used being an
extract of catichu. Some probably are
harmless, but honest brewers stick to hops
even when they come at 81 or more
pound. The amount to he used depends on
the Kind of beer TO be produced and the
season OF the year, both of brewing and
keeping. pound to the barrel is probably
more than is expended onsConey Island and
excursion beer, but as much as two pounds
are used in choice brews. The hops are
boiled IN the wort from one to three hours,
when the liquor is assisted to cool, and the
mop leaves are taken out as completely and
rapidly as possible.
IN THE CELLARS.
Inc next process brings a change from
Tue Kitchen to the cellars. They are cold
very cold. Huge watts stand upright in
IolIled rows that stretch away in the half
nSnt IN seemingly interminable ranks. The
eueys between are narrow and sloppy, and
yyS Eyer hangs network of pipes with a
.ulu coating of spongy ice. These are the
aiuIclal refrlgerators In the big watts,
soiung from fifty TO hundred barrels each.
Tre process of fermentation IS in progress.
me hquld decoction of malt and hops is
iUsner treated with yeast at the rate of
nal pound or less 10 the barrel. The de-
gree 81 cold must be regulated to a nicely
eise Ihe conversion of the saccharine ingre-
iont INTO alcohol will be interfered with.
- "hlte foam first rises, call the upper fer
r"4ll In ale brewing this caps the
aIs until they look like huge foaming
yTeaAers OF the perfected liquor. Despite
dIoNy pipes the temperature Of the liquid
aoes InlS must be CIRCULATED. II it goes in
Snoa last conlcal cans holding ice are intro
T nuoeu 10 lower the temperature. At the
proper time the liquid is cleansed, as the
anG es IS called, which removes the yeast