The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1891-01-01

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task OF turning out the best quality Of
beer, and the first consideration Is the
good quality Of the ingredients of their
product. Besides the very excellent
Washington hops that are used Bohemian
hops are imported direct from Germany at
great cost.
In the regular routine Of manufacturing
over 400 sacks Of malt are used monthly,
and Fifty men are given steady employ
ment, number of them being experts in
their respective lines of work
The Washington Ice aud Boiling Works
are really portion OF the brewery plant,
as they are owned by Messrs Claussen &
Sweeney. This part of the plant Is situated
on Grant Street bride, and their large cold
storage rooms here afford ample storage
for their keg beer, in addition 10 which
room is left for the storing Of fish. meat
and game. Aside from furnishing cold
plies most Of the ice now
used in Seattle. supplanting Ia
coma Krm that at one time fur
only one in the city. The principal stables
of the company are located at the bottIing
and ice works. and as they are nearer the
kept here This stable of horses Is the
hnest in Seattle
The process Of making beer is rather an
intricate one and the product is suscepti-
bic 10 so many variations that il requires
the utmost skill and delicacy 10 attain a
desired result The ingredients of bar
rel of beer, as manufactured by the Claus
sen-Sweeney Brewery Company, are: One
n 1r1- boil hr4a ka1a <S I5
of hops and 50 pounds of rice. Every three
days carload of malt is received at the
brewery, or an average of ten car
loads month, each car containins 100
sacks. This malt is run on a side
track TO the malt house and unloaded, from
whence it is taken by an elevator TO the
malt cylinder, where every particle of
waste or dirt is separated and cast away.
The malt is then carried to the malt mill
and ground up. From here it is conveyed
to large tank containing rice and water,
where these ingredients are thoroughly
mixed by revolving paddles.
After the process of wiping and washing
has continued for period of about two
hours at temperature of 60 to 10 degrees
Reaumur, the mixture is Uttered through
the sieve-like bottom of this tank, called
mash tub. This mixture, called wort,
goes into the beer kettle from this tank
through a system of pipes. In this kettle
it is boiled from two TO three hours, and
then conducted into a receptacle in the
nature of Liter, where the wort nIters
through the hops. After this filtering
process the hops are carted away and used
for fertilizing From the hop and malt
filter the wort starts on another long
journey to the cooling ship large tank
constructed much in the shape of a nat-
boat. hence its name.
From the cooling ship the partly cooled
Wort is run of through pipes and naIly
pumped into the fermentation cellar where
the beer is next pumped and received into
eighty-two immense fermentation tanks or
tubs, containing, when they are full, $50
barrels of beer. The beer remains in these
tubs about fifteen days. These tanks are
connected directly with system of stor-
age tanks, by far the largest in Washing
ton, in which the beer is kept from three
to four months. The total storage capac-
ity of this plant is l0.530 barrels. From
these storage tanks the beer is run into
hogsheads, or chip casks, of which there
are nfty-two, and here il remains until it's
full brilliancy and davor are attained, when
it is run into small kegs to be shipped or
sold about the city.
The various departments of storage
rooms are kept at exactly the same degree
Of temperature the year round. this being
necessary TO preserve the uniform quality
of the manufactured product, The ice ma
chine which is owned by this company and
used in connection with its brewery, is one
of the nnest and most complete of its kind
in the world. 1t was built at a cost of $50
900, and has freezing capacity of fifty
tons daily even on the hottest days of
summer.
A water reservoir in connection with
the brewery has capacity of 5000 bar
reis, and as pure water is a neces-
sity in the manufacture of good
beer the water is Uttered so that when it
goes into use it contains not the slightest
Three boilers are kept in constant
use to supply steam, power and
heat to the different parts of the con-
Germ, and four pumps are kept constantly
going to supply the water used in various
departments.
The warehouse storage building is COX
$50 feet. and is constructed with an eve to
convenience. A better idea of the extent
of the plant can be given when one knows
that the buildings and yards occupy i've
acres of ground, and even at this they are
inadequate, negotiations being now in
progress for more ground. The average
monthly capacity of the brewery for 1889
was 800 barrels. but for the year 1890 the
capacity has been 5000 barrels.
The city trade requires the services of
five double-team wagons and two single
wagons, these seven vehicles being con-
stantiy employed in supplying the product
of the brewery. The best idea of the mag
nitude Of the business done is obtained
from the fact that during the past year
2R 90 barrels of beer were sold rair,aa Of