St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1891-10-05

presuming to combat this, one of their
chief arguments, l cannot help re-
marking that l can see no
good reason why responsible
brewer should be more likely to hum
bug and ill-use the public than re-
sponSible jeweler, q responsible clOthler
or responsible grocer. There is beer
and beer. Some that is excellent and
pure; some that is eXecrable and poor.
This latter may be we'll advertised. but
unlike some other things, there is no
law, statutory or economic that compelS
one to buy the inferior sort.
Did You ever visit brewery? Well,
they are not all alike, of course, but they
are very similar. There are always the
great heating apparatus and the cooling
apparatus: the long rows of casks, the
malt bins, the great watts, ETC., and the
process of brewing is something like
this:
How Beer Is BreXved.
First, the barley malt must be pre-
pared by going through four processes
by itself. a quantity of carefully Sc
lected barley Is paced in large vat,
usually made of brick and cement, and
covered with water to depth of six
inches. 1t is ''steeped" in this way for
fifty hours and then ''couched" by be-
ing placed in a bin made of loose
boards. 1t remains in this bin but a
short time when il is ''fioored." that is,
spread upon an even, smooth floor, the
edges of the heap nicely squared, and it
is all the time kept at a tenn
perature of about 60 deg. At about
the fifth day on the floor the malt is
sprinkled, and thereafter moiStened in
this way until the little germ and root
lets of the grain have spouted sufficient
ly to suit the malster. When this point
is reached the malt is thrown in kiln
and dried quickly by gradually raising
the temperature from 20 to rs deg,
after which the malt is ready for brew
ing. 1t is ground moderately fine, or,
rather, crushed by being passed be-
tween steel rollers, and then put into
the ''mashing" tun or ''mashing" vat,
and there again mixed with water at a
temperature of abont 100 deg, where it
remains about two hours. This draws
all the Saccharine matter from the malt.
The wafer, or wort" as this is called.
is then run off, and the process of
"Sparging" follows. Several long arms
of pipe are run out through the malt,
and through them streams of water at
diately this wort has been run off
from the mash" it IS placed in the
boiling kettle and boiled usually about
one hour. During this boiling
The Hops Are Added,
but no proportion can be given, as this
depends OH the class of trade for which
the beer is intended aud upon the grade
of hops. Then the wort is run into the
Refrigerator" where it is cooled by
ether spray upon the pipes usually, and
run on into the fermenting vat. The
fermenting process is delicate and i'm
portant. Yeast is added, and for a few
hours the foam comes rapidly to the
top, forming in beautiful and most fan
taStic shapes. When fermentation has
proceeded far enough the yeast is re-
moved, which is done by simply skim
ming it off the top as it rises. When
all the yeast has been removed the beer,
for that it is now, Is ready for the last
process, which is tracking and S toring."
The beer is thoroughly cleared of every
sediment and placed in kegs or barrels,
not air tight, as many suppose, but with
small vent openings. 1t is then stored
in cool place. kept in an even temper
allure and for various lengths of time,
according to taste. Some beer improves
much to stand even two or three months.
With other beer it makes no appreciate
difference. Apply the spigot when you
like; you can now at any time draw
sparkling, foaming glass of that bever-
age which seems to be rapidly becom-
ing the national drink of the Amer
leans. UNCLE Bob.