Los Angeles daily herald., 1889-07-06
s A FINE INDUSTRY.
The Philadelphia Brewery of Los
Angeles Described.

Angeles DesCFfDeus
A visit to the Philadelphia brewery, on
Also street, will demonstrate to anyone
what pluck and energy can do in the
way of developing local industries. The
Meesrs. Maier & Zobelein began the
manufacture OF beer in this city years
ago on very small ecale.. Today they
have the most complete brewery west Of
the Mississippi river. That is the judg-
ment OF st. Louis man who has been
in every large establishment OF the sort
in the territory referred to within the
last elk months. The consumption Of
beer in Los Angeles amounts to about
10000 barrels a year. Heretofore
most CT this has come in
from abroad. Hereafter most OF
it will be made here. The Ph;la-
delphia has a capacity of $50 barrels a
day, and that output could easily be
doubled. That is more than the total
consumption. The st. Louis brewer be-
fore referred to says the product of the
local establishment is fully equal to the
best brews made in Milwaukee or st.
Louis. What an immense affair the
brewery is in its new shape may be seen
by the fact that it carries at all times
S35 900 worth of malt. The brewery
uses 100 sacks Of malt day, and makes
five brews a week. There are constantly
employed fifty men about the place,
and it requires sixteen horses to
do the work of the brewery. The
new machinery is all of the very latest
patterns, and of the best patents and
makes. 1t is astonishing how cleanly all
the operations of making beer are. In
the first place, the barley is put through
separators, which take out everything
excepting perfect grains of barley. Then
this barley is put through a system of
fans, which takes off every particle of
dust. 1t is then set to sprout, after
which it is kilned. Then the husk is
removed, and the kernel is ground into
the finest, whitest of flour. This flour is
steamed in great kettles, and then run of
into other systems in form which looks
like pure hot water. 1t is as clear as
crystal 1t is then mixed with the prin-
ciple of the hops, which is extracted
in the same cleanly manner. Then it
goes into the fermenting vats, and thus
so on from one system of immense casks
to another until it is ready for use. No
kitchen In the State can show utensils
kept more scrupulously clean than is this
complicated system of machinery by
which beer is made. The malt lies three
months before it is ready to use, and the
beer, after it is brewed, lies at least as
long. The ice chambers where most Of
this process is carried on is most COM
plete, and is as cold as the north pole.
The beer made at the Philadelphia
contains no ingredient excepting that of
pure barley, that of pure hops, pure
water, which is the principal element 30
far as bulk goes, and little decoction of
rice. A market is furnished here for a
large amount OF the barley and hops
grown in the section. By this brewing
process there is evolved a beverage at
once pure and nourishing, refreshing and
invigorating. There is only about three or
four per cent of alcohol in the result. The
creamy, foamy, amber glass of beer, in
its sttactive purity, speaks for itself, and
gives the lie direct to the narrow spirit
of intolerance that would prescribe it's
use. In these hot midsummer
days there cannot be found more nour.
ishing decoction, q more refreshing bev-
erage and more efficacious and invig-
Grating tonic than glass OF pure, light
beer. 1t is, too, the most effective argu.
ment for temperance. The consumer OF
pure, light lager lets the fiery, infiama-
matory and misunderstanding intoxicants
alone. He has little use for madening
intoxicants who drinks freely Of
the contents of the big casks
in the cold recesses of the ice-cellars of
the Philadelphia. Fevers, debility, and
a thousand ills that flesh is heir to in this
warm weather are best combatted by Or
dering from the Philadelphia keg or a
case Of bottles of the new brew from the
new apparatus.