The state herald., 1892-04-29
A BIG INSTITUTION.
A GLANCE THROUGH THE nIG BREw-
ING ESTABLISHMENT pREsID-
ED OVER by Mr.. ApOLPH
ZANG.
An Institution tiist Annually Espends In
Denver and Colorado Ovsr Three
Hundred Thousand Dollars.


Hundred Thousand Dollars.
A reporter Of the Ne,os on the lookout for
an Item met Mr.. Adolph Zang In the neigh
borhtod 0f the Zang brewery, in North Dem
yer, when the following interesting iafoEma-
+, tion was elected.
Mr.. John Good started the first brewery In
the carly days, on the slte Of the present
brewery, and after conducting the same for
some years sold out 20 Mr.. Philip Zang. who
subsequently, took Into partnership Mr.. Fred
eric L. siael, Mr.. Louis Mack, and M later
date Mr.. AdOIph M,ng. This brewery, along
with that formerly Belonging to the Denver
Brewing company, was purchased In 1857 oy
an English syndicate.
would you like to sec through the brew
ery ~ asked Mr.. Zang.
Certainly" replied the reporter, ami the
following Is that such a visit reveals;
After hriefy Inspecting the elegantly nm
lshed business Office the visitor enters the nd
joiisisg malt house, a eoiilinohi0,ls buiidihg
iOOxl50 feet. In tbis place are piled up .i'n-
mense quantities Of barley.
How much barley do you use In q year.
Mr.. Zahgt'
about sl5O,OU .trth," he replied. I'm
one year this brewery alofc purchased over
i2 000, 600 pounds Of barley, most Of which Is
grown In Colorado As matter OF fa1t thc
former proprlctors of this brewery were large.
ly Instrumental In starting the cultivation OF
barley by Colorado farmers, frequently fur
nishing the seed to the farmer on one years
time and In some eases giving him instruc-
lions lis 10 the best methods OF cultivation.
Since then barley Culture hiss pf0spcred year
| by year until II has become tine Of the most
.ttfmnerntiyc crops, and this year there VIII
be probably h0a.000 bushels consumed IN
Colorado. This represents large acreage OF
farm land. We are our OWL tffs'ster-, anu
olt nm N la M VA M ~
The reporter did see, for in the malt house
were piled up immense quantities OF barley.
There ARE AlsU three steep tubs, with capnc-
lty Of 800 bushels per tub, $50 900 bushels be-
Ing consumed annually. Next, the extensive
mailing Hcn's were visited, where strict clean
| illness Is manifested IN every particular.
Adjoining Is the malt house engine room
sertni,in5 some fine machinery. In the same
building 4 tho irLw house, with hs mash tub
/ Of 800 barrels capacity and u brew tank OF 400
barrels capacity. From the brew tank the
| beer Is pumped Into watts In an adjoining
building, On the third floor the barley clean
Ing inaehinef, is seen in operation. In the
basement IA the malt KILN, which Is fired up
from scpicniber until May, and through the
processes here ti-ef the sprouts are thoroughly
separated from the matt, leaving that article
| In n clcanly and purified state. FROM the
malt kiln We go to the opposite btiilding.
portion Of which is known Ms the machinery
room, where ARE constantly engaged mum
bcs of skilled mechanics To make the ncces-
In the establishment. and which are al
.sys kept up To high degree oil per-
| fectioii.
In the same building there Is always run
ming an artesian well piifnr. aud close TO this
IL an engine used solely for the tire pumps
which 4. .absble of forcing stream Of wafer
equal To that of The mbst improved fire en-
/ larin. he T.. h. old hstitr lpilst and
new boiler house, which contains four new
boilers Of ,0OO-horse power. Rc-cnterins the
main building We inspect the engine room,
containing two large Dc La Vcrgne refriger-
E,inr machines of 80 tons capacity each,
which cool the beer vaults and manufacture
20 tons Of Ice daily, and also contain. the
| electric light plant. Next ecrp" the illling
and shipping departments, from which hun
ireds NJ car loads OF beer are distributed an
| liunlly thrrisb the adjacent country, To say
nothing bf the large quantity delivered daily
by wagons In the eitri Then the wash house
Is entered, where n large liii'i,%r of men are
employed In examining, repairing spi wash
Ing empty kegs that have been returned.
| After thu kegs pass through the hands oi
The examiners and ccopcrs they are turned
Into hot water basin and from that are taken
aud subjected To several other cleansing and
purifying processes involving the application
Of considerable unique machinery, Further
than this, the reporter found that there ARE
four aoors for fermenting and storage pGf'
poses, IN which there are nj least 80 large
iermenting tanks and storage Casks. On one
| pf The upper Aoors the new beer drips over n
/ number OF fruzrn tifpcs, called coolers. All
the beer vaults are cooled w special Ice ma
chimes.
Across the street Is thrcc-story buldlne Of
handsome architecture, used as stable for
| sixty hofscs, aud also store house Tor wag-
ons, iee.i c'c., snd with this department the
tour of Inspection ended.
Such visit demonstrates W nny one TINT
thc Zang beer Il chemically pure, y made OF
arte Ian water, good barley, malt and hops,
withsut any adulteration whatever, and II
follows, therefore, that on analysis II COM
competing beers.
But the .r,.nrter had more questions to ask.
'Mr. Zang, what duhbtl'y u hops does your
brewery consume per annuir, nna What pro-
portion is Colorado growni''
'.we use upward Of 10000 pounds or about
eighteen carload. per annuin, which comes
from the statcs ~ Washington and New York,
,ome from Bohemia. While sonic are Colorado
grown Al II has been d,iIiurs,ra,ei that
hops can he successfully and very pron'-tly
grown IA Colorado, II seems pity that mort
hops are not locally grown rs To murr fully
meet the local demand hi. brewery always
gives the preference 10 the home industry and
their ncighbors and so asslsls 10 keep Colo
RADIO money In Colorado circulation"
"In that connection, Mr. Zang. what
AMOUNT does your brewery spend In Colo
radoi'
''Perhaps II Is much more than you would
think" answered Mr.. Iang. ave pay every
ycar Ga, o IN wages, tl5o,0o for colorn ~
grain, $1,000 In taxes, and sjO,00O for eosl.
hay, feed, printing. etc, or u total Of son G.
whcfc about ttD. 600. 80 you pee that when
people drink osif beer they are keeping the
money Ia Colorado"
.What about the quality of your beer as
compared with competing bcersf'
"lou can form your own opinion on that
from what you have seem answered Mr..
Lang. There Is no better barley aud hop.
grown anywhere for beer thnn Colorado bar.
ley and hops, and as We use the purcsi water,
and make the beer chemically purr, how can
other beer be- superiori"
''Somc people say this |. now an English
sonccrn, Mr.. Lhng,n said the reporter.
'.Oh, that 10 simply said Ia create prrju.
ilcc," replied Mr.. Znng. 9TH, fact that u
large amount Of English capital was put Into
ihi, concern was big gain To Denver, foi
svery dollar paid by English capitalist. 10 III,
former proprlciors Of this brewery VA. rein,
vested by them IN Denver, 50 Denver Is that
much ahead. While there Is considerable
English capital In the concern, there Is not M
Enrli.hmnn on the premises, but practleall,
the same old force l. running H."
'Ju-t one other matter" said the reporter
~ saw MI article In the Mrs q few. days ~,
to the effect that you were employing a IL,
leciive agency 10 .ccurc cApveA losSlB(V ~
u " y snlssas 80 - ~ r -
"A Y n