The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1891-04-03


united in praise of the excellence Of the
plant and its product and returned home
thoroughly satisfied. The homcEard jour
and q short speech from Mr.. Braun was
greeted with rorsing cheers.
This latest addition to the industries OF
Seattle is the result Of two years work
on the part OF mr.. Albert Braun This
gentleman is a practical and scientific
brewer. who came from Germany in 1886
and spent two years in the establish
ment OF Peter Doelger in New
York and two in the famous
Anhenser-Busch concern in st. Louis.
He visited the Coast in 1850. and after
looking over the ground carefully, came
TO the conclusion that Seattle offered an
excellent opening for high-class brew
cry. He returned East, laid the plan be-
fore his business friends and in few
months had all the capital, $4,000, sub
scribed 10 carry out the enterprise. part OF
it being held by well-known Seattleites.
He returned to Seattle in March. 1880, and
soon fixed upon the best site for his pur-
pose This is on the banks of the Du-
vanish river. where he has the advantage
of water from q stream fed by the pure
mountain springs and snow, in the heart
of the hop-growing district of Washing
ton, and with the alternative of transpor-
tation by rail on the Northern Pacific rail-
road or BY water on the Dnwamish river.
He purchased ten acres of ground from
the Terry estate, with 200 feet of 'front.'
age on the river. and proceeded to the
erection of a plant which combines all
possible advantages.
The buildings cover an area 43x3S6 feet,
and range in height from two to seven
stories. They are substantially and taste
fully constructed. and contain every ap-
pliance by which labor can be saved and
the best results attained. The plans were
drawn BIZ Charles kocstner & Co., of Chi
cago, and the erection of the building was
carried out by II. Ste;nmann, the Seattle
architect.
The brew-housc is seven stories high.
and is constructed on the newest gravity
plan, much pumping and transporting
being thus avoided. A steam conveyer
takes the malt to the sixth story, where it
is sifted and then taken by the same
means to the hopper on the fifth floor.
Thence it goes into hopper on the fourth
floor, to be weighed out in proper guam
ttlcS ioI bstNiBS. lfoiu tic HOp-
per it passes into the malt mill
on the third floor and then into the mixer,
where it is stirred up and mixed with the
hops. From the bottom of this machine
il runs into series of brass pipes, heated
by steam, and cooked. 1t next passes into
the tanks. where the process of brewing
takes place, temperature of $50 degrees
being maintained for about eight hours.
There are two of these tanks. one on the
ground and one on the second floor. After
the beer has passed into the tank on the
lower floor it is pumped to the top of the
building. 1t then passes through a coil of
pipes, kept at freezing temperature by
ammonia, and falls as fast as it coois into
two great watts, and from them into twelve
other watts on the ground floor, where the
temperature is kept down to zero. Thence
it is drawn off into barrels and taken to
the storehouse and cellars to get
its lager These are in one end
of long, one-story building standing be-
tween the brew -house and the ice plant
The ice is manufactured by an Arctic ice
machine with a capacity of seventeen and
.one-half tons day. This being capacity
far in excess of the needs of the brewery,
the surplus is sold in the city. There are
also in this end Of the building No Ed
ison dynamo, which furnishes 135 incan-
descent and six arc lights, and two Heine
safety boilers of 80 horsepower each,
which supply steam for three engines and
seven duplex pumps.
Along one side of the main building is a
switch from both the Northern Pacific and
Columbia & Puget Sound railroads, the
floors of the cars being level with plat
form which runs along the outside of the
building. On the end of the building is
wharf running to the river front. A cooper
shop stands across the switch, where the
company makes all its own kegs and bar
rcls. Excavation Is now being made for
new stockhouse and plans have been COM
pieted for hop kiln and malt-house to ad-
join the brew-house. Houses have also
been erected on the ground as residences
for the chief engineer and brew master and
a clearinghouse for the other employees
The industry SO far represents an invest
ment Of $4,000, which will be added to
very shortly, employs about sixty men
and has capacity of about 6o0O0 barrels
a year. All the employees are skilled
brewers from the East and Mr.. Braun's
experience enables him to make product
fully equal to that of the Anheuser- Busch
Brewing Company, whose process he
closely follows. He has no doubt that he
can make rs good beer in Seattle as any
produced In st. Louis or Milwaukee, as
the Sound country has pure water and the
hest malt and hops. The Seattle product
has already gained very high standing
in Washington, and the brewers OF this
city will strive 10 enlarge its reputation
until they succeed in making il the st.
Louis of the Coast. Mr.. Braun has no
doubt that his company will be able to
compete with the whole Pacific coast, do
business as tar East as Montana. and open
an export trade with China and Australia.
He rs both young and enegetic and will. no
doubt, succeed in making brewing one of
the leading industries of the city. The
Standard lager beer OF the company Will
he regularly On draft from Saturday,
April 4.
The company is erecting an Office, ware
house and stables at West and Spring
streets, from which points the distribution
OF the product will take place -Four
wagons and teams will be employed. the
wagons having been built nv W. W.
Buchanan & Sons. as it is the policy of the
company 10 patronize home industry
wherever possible.
The officers ofthe Albert Braun Brewing
Association are; President and general
manager, Albert Braun; vice president,
George II. kittinger. secretary. David n.
Baxter; treasurer, Herman Chaplin.
Good Flour.
A kernel of wheat is composed OF a germ