Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1890-01-18
BROTHER INDUSTRY ESTABLISHED.
THE NEW BREWERY PROMISES TO BE A
BIG AFFAIR.
They Make Malt, Ice and Beer-sacra-
mento Firms Do Some Good
Work.


structure, which for several months past
has been in course OF construction on the
block bounded by Twenty-frst and Twenty
second, Q and R streets, will, when COM
pleted, be one of the finest and most COM
plete concerns of the kind in the United
States, and by fer the best on the Pacific
coast.
As many sacramentans already know,
iii to be occupied by the Buffalo Brewing
Company.
a RECORD UEIoN reporter took a tIip out
to the new brewery the other day, and
Through the kindness ofHerman H. Grau,
the manager Of the place, was shown
trough it.
This concern" said M. Grau, will be
divided into four distinct branches, each of
which may be independent Of the other, or
may be all worked together with advant-
age. The first and most important branch
is, Of course, the brewing department. We
will make lager beer exclusively, and Of
quality. too, that cannot be eeualled Oh
the Pacific coast, nor surpassed in the
country. The next branch is malt-mak-
ing. We viii make all our own malt and
may possibly make some for the trade.
The third branch is the b1ttling depart-
ment, and the last is the manufacture Of
ice. The ice business promises TO be
very important branch, and we are max
ing preparations for large business. But
come along with me, and Ill show you
where and how all these departments are
10 be operated.
The mansger then led the way 10 the
! - Lr,sr
is al imposing fiYe-story structure of hand
some architecture and proportions. The
southerly half of this floor is occupied bv
the engines, boilers and other machinery.
Among these are three ice machines-tYo
with capacity Of turning out fifty tons OF
ice per day each and the other one hun
dred tons per day. These ice machines,
Mr.. Grau said, are the only ones OF the
kind now in California, and the process
used is the most successful and cheapest
ever employed. It is known as the
CONDENSED WATER Or DIsTILLING
Process. The water is first filtered several
times and then boiled. The steam is con-
densed into water again, and this is frozeu,
thus producing ice that is absolutely free
from any germs or particles of foreign mat
ter. The corporation intends to offer its
surplus ice for sale in this city.
light machine. The entire building IS TO
be lighted by incaudescent lamps, which
will number IN the neighborhood of $50.
From the engine room one passes BY
means of flight of iron stairs to the next
floor, where the brewing process begins.
Here are 10 be seen q series Of colossal cop
per vats or tanks, which ara known to the
brewer as the "hop-iack,n the hopper"
the 'malt-mill," the "meal-bin, " the malt
mashern and "ice-tank." To explain what
all these were for would be to 90 into the
details of beer-mGking, and that would
fill a book bigger than Webster's Una
bridgel. Nearly all Of these copper vessels
were made here in Sacramento, and cost
many thousands Of dollars.
More iron stairs are assembled, and then
q long, narrow passage is resorted to until
another and larger receptacle of copper is
reached. This is the strainer." Here
the beer passes through a series of sieve
like devices and empties into trough,
which conducts it to the cooler" This
latter resembles a colossal copper wash
board. two stories high, set up vertically.
A hundred or more ice-pipes run along in
the rear of this and keep it at an almost
freezing point. The liquid runs down
slowly over the surface, and by the time it
reaches the bottom, where 3 trough catches
1t, it, too, Is almost at a freezing point.
From the cooler the beer is conducted
to the fomenting-room. When the visitor
reaches this room he finds himself again
on the ground floor, north Of the engine
room Thirty-six watts, or tanks, of ca
pscity of seventy. five barrels each, occupy
this department, and in these the liquid is
kept until the fomenting process is COM
pleted.
After fermenting the beer is pumped into
the cellar or storage-rooms. There are
three storage-rooms with an aggregate ca.
pacity OF 5000 barrels of beer. These
rooms are all provided with ice pipes, so
that they may be kept constantly at a very
low temperature and the beer kept fresh.
From the storage-rooms the beer is taken
in the quantities desired to the finishing
room, where it is prepared for sale-that is,
barreled or piped to the bottling depart
ment. a sidetrack from the railroad runs
into the fnishing-room, SO that cars can be
loaded for shipment without any incon-
venience. This completes the main build
ing.
THE OTHER BUILDINGS.
To the south of the main structure, and
occupying the corner of Twenty-frst and
R streets, is the malt-house. This is only
about half completed and in consequence
cannot be described.
The bottling-house stands about 100
yards east of the malt-house. &.
All of the buildings are of brick and iron
scarcely stick OF wood to be found any
where-and are perfectly fire-proof. With
the exception of the ice-machines, all OF the
machinery, boilers, pumps and engines are
of California make. An artesian well has
been sunk to the depth of $50 feet, from
which a supply of 200 gallons of water per
minute is available.
Mr.. Grau estimates that when completed
the buildings alone will have cost the COM
pany $4,000, and the machinery more
than that amount. The ice plant alone
will have cost in the neighborhood of $780,
0O0
When do you expect to start in ?R asked
the reporter of the manager.
WELL said Mr.. Grau, las you have
seen. the main building is, with the ex-
ception of few finishing touches, COM
pleted. The machinery has all been tested
and found to be IN good order, consequently
the brewing department is all ready for
business. l expect to commence our first
brew next week. Our brewer, Baptist Me
rendorf, is here, and is anxious 10 begin.
But this does not mean that we will open
for business at that time. We intend to
sell no "green" beer, and the idea of brew
ing now Is to have our beer aging, so that
il will be ready for sale when We do open.
"WelI, when do you think you will open
for business
ABOUT next May, think. By that time
the malt house, EGGPLANT and bottling
house will be finished and in working or
der; and having beer on hand We can be-
gin everything simultaneously
Mention is incidentally made above OF
the superior workmanship which may be
observed throughout the structures con-
nected with this concern. 1t may not be
out of place, therefore, to itemize several
instances in which Sacramento firms have
distinguished themselves:
PLUMBING AND STEAM FITTING.
This important work on the new edihce
was done BY q representative firm OF Sacra-
mento, who outbid all competitors and
clearly demonstrated the fact that they are
Of ali times nrepared to furnish estimates,