The Maryville times. (Maryville, Tenn.) 1884-1944, 1890-12-17
TEMPERANCE NOTES.
FACTS ABOUT BEER.

FACTS ABOUT BEER.
The Entire Process OF Making the stun
Il Exceedingly Filthy.
Suppose we take look into brewery.
What we wish to learn is what brewers
do and why they do it II we were 60
ing to make beer we should need to
do every thing-in short, to enter as
apprentices l hope none of my pupils
will ever do that We do not propose
to make beer, but to expose its badness
We can learn much by looking.
You would not expect to find
brewery avery clean place. There is
too much dirty work done there, too
much straining and fermenting and
waste. A vast amount Of good grain is
spoiled there. At the Centennial Ex-
position OF 1875 in Philadelphia we
were told that we could see the entire
process of beer-making at the Brewers
Hall; so party Of Temperance people
went around there one day. "A nice
large room contained great variety of
new utensils and machinery, all duly
labeled, but none of 1t in operation.
When we asked to see the promised
process Of beer making, the workmen
simply ran some discolored water
through the mash tub. Why did they
not keep their promise? Because there
is too much dirty work about beer maks
ing, and they wished to make US think
1t was all very clean and sweet.
We soon found, however, that the
beer cellar was expected to be the
great attraction. Even the workmen
watched for the opening Of the door
into that, SO that they might dodge in
and get q drink. We declined the
privilege, but when they assured us we
would not be urged to drink, we walked
In ind looked around the cold dark
damp room, and saw people with glasses
in their hands. going around to get
drinks from great gloomy-looking hogs
heads. Much pains were taken to keep
this clean also, but there was nothing
cherry nor attractive aboutit And there
was very little to learn, excepting the
strength Of the appetite created by beer
drinking.
In the real brewery we will also re-
fuse the drink; and we will be careful
to avoid the moldy utensils, and 70
keep our footing on the Shiny floors
Let US look first ct the mash tub, where
tho crushed grain Is washed out In hot
water. Men keep stirring 1t up by ma
ehinery or with long poles, so that the
liquid can pass through the perforated
bottom This liquid iscalled the Sweet
wort, !" because it is not yet fermsnted.
When it is drawn of from the mash tub
it is run into the boilers. Where are
they? All built up in ranges with
brick-work. Beneath them are the
places to build the fires. Over each
boiler is the machinery that turns the
handle Of rake, which reaches into
the boiler and stirs up the sediment al
the bottom. Hops are now put into the
liquid, to make the beer bitter and
more Supplying, and to hide the nau'
seous taste of the decayed grain. ~
Tho boiling goes on for some hours,
partly to get all the strength out Of the
hops and partly to curdle some nutri
tious parts Of the grain that still re
main in the wort These are all strained
out after the boiling is finished, and
the brew is poured out on the floor Of {
large room to cool.
This word brew at first meant to boil
and 1t was applied to beer-making or
account Of this boiling, but now ie Il
applied to the whole process of beer
making. No alcohol is developed yet
but careful preparations have beer
made by removing from the wort nearl!
all parts of the grain but the sugar.
When the wort has cooled it is rul
into large watts that hold, q hogshead O
two, and tho yeast is put in, about one
gallon to one hundred gallons Of TIL
wort Within . few hours the suga
begins to decay, and the alcohol is form
ing. That is the way in which al
alcohol is formed, by the decay Off tn
sugar in a sweet liquid: and here-w
have seen how 1t is done in beer.mak
ing. This is tho great object, to pre-
j duce this alcohol. Without this tn
beer would mot sell. No one woul
drink it. s.. t.. .t-it -,
The entire process Is filthy. Yer
4 filthy water is often used to make tn
wort. The fermentins vats look, filthy
with the dirty foam piled up. SO hig
that the workner call IL s'rocks." TIL
odor Of decay is in the, alb You ca
smell that and the-hpps throughout al
the neighborhood The workmen loo
filthy. too. They are usually lovers o
beer, and they get all they want t
drink. ~
/ William LilL..a brewer of Chicago
i whose buildings. were burned down Il
;. the famous fire, said he should not n
build. because he could not keep hi
, workmen sober. He said the curse b.
gan in the brewery itself, where ever
|. workman was beer barrel in the morr
ing and barrel of beer at night. TIL
|. stuff that comes from the brewery is n
better for other people than 1t is for tn
workmen. We wish all the brewer
were as sensible as Mr.. ILL, but so Ion
as people will have beer somebody vii
+ be found filthy enough to make it,
{ Temperance Teacher.
,, WOMEN WHO DRINK.