New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-09-20
STUDENTS OF BEER-MAhING
,,,n,o1-s SCHOOL WHERE BREW
MASTERS" ARE TURNED OUT

A
MASTERS" ARE TURNED QUIZ
,ou triangular. red brick building In signt Oh
49,, Grains on Third-ave not far from inc ivy i.".
there Is one of the most curious schoo'' :" 49,.
1i,.e known as it is to the outside "orio '.i'
ica' nv ,,rr Il gives IS Of great service to the
,,, for hecause of the young men 1t arms WIN
M ,,,oroas more scientific and hygienic peer Is
he,rg brewed In this country each year Inc 49,
l., ,nou,r as the Brewers Academy JUS pu'
- turr ont skilled and well-educateu oi'"
~ I'D Tho most important feature of Its equip
ut 60 q miniature brewery, complete III eNeiS Wv"
toll where nine or ten brewings Oh oiiie'' ~
s lido during each session of four months not
Co.. Gale but merely that the student may ieain
everything about the process from INC ~
which eer-making starts to the hnlsheo P'o"
1r,,h this experience-for the pupils are required
-. o,,v 70 superintend. but actually 10 perio'nl
themselves all the work of turning out parrei oi
- .,oro Go O vast amount Of theoretical STUDY
sor .be direction Of instructors from ABROAD
The art of treating hops and malt LOT ce'i'u,'
nractised In Germany and HANDED GOWN iio'" ''
N son has now become an exact chemicdi e0''''e
So these Young men are taught along WIFI '"''
practical beer-makng. chemistry lnciuohs
,or.,edge Of molecules atoms. clements ACIDS
hosos and salts together with the properties Oh car
,o, carbohydrates albuminOids and the hKe' no"
TO analyze water. malt rice, corn wheat 'a ny
sugars and syrups. also finished Deer ha'ui"' pm
losonhv mechanical technology, microscopy WI
h,oh q great point is made). the science OF fer
,nentation mathematics and the use OF aeroiheteis
and saccharometers which have of late years become
,,,ror,art Instruments In breweries All TINS ana
much more is studied within the space oil -FOUR
months-enough, at least, to give the eli'"' W wv
ma ster some little knowledge of the modern sclehce'
when he gets through with his courses he not only
knows precisely make good beer but II there
is something wrong with an especlal pre-" lie oa'l
,,or out the difficulty, tell whether the faut lay
NTH the harley the malt. the hops or the ma
hirorv and see that the mistake does not occur
again -, ,,,
BECAUSE Of the application of scentihc prlhciples
~ brewing It has come about that all over 'he
world beer is very much better to-day than II ever
Was before The old way OF making II useo 10 De
hit or miss and success never attended brewery
,nloss a brewmaster Of natural brewing genius was
In charge Such men were naturally Few ana lar
between For years there has been In TINS country
q demand for young men Of scientific knowledge
ard nract,cal experience combined TO fill positions
If responsibility in the brewing Establishments al
wages ranging from $500 TO $4,000 year. II Is
hs class of men that this little school is turning
| ont at the rate OF about sixty year a course II
| four months. There are two courses year, ana
each class in II from twenty-five 10 thirty-hNe
men There are several other schools of the same
sort in the country. notably one I'm chicago put III
none of these is the miniature brewing scheme car
ried out well
Extraordinarily beautiful from mechanical point
Of view is this model brewery where the students
work The academy occupies three floors OF the
building yet the little brewery" is so arranged up
I'm the pointed corner that it covers four hoors
NJ It's own Every particle Of apparatus Is per-
tt model of that which is be found in the great
establishments of New-York and all OF 1t is of the
most recent design The size of the plant may be
estimated when it is said that II has capacl'y OF
Ton barrels II is small brewery. indeed, that
does not make fifty barrels at each brewing ana
not exceptionally large one nat turns out Go
may be judged from the fact that they drink IT. az
themselves, and not so m1ch a. d mlq mug h ~ i,r
over These students, II should DE sald ners, are
all practical brewers already This course Is simply
for the learning Of the science Of bter-makng ana
no nupil can get a diploma unless he has worked in
a real brewery long enough to understand the
The nrocess is divided into two parts. First. the
brewing proper-that Is, the gaining OF the e%-
tracts from malt second the ferInen1ng OF that
extract in the fermentine-rooIn ana cellars ana IN
the icehouse. The first operation Is the changing
of the barley mixed with salt water into malt.
which is done in miniature steeplng tank by Ihe
pneumatic process. The model apparatus works
barley begins sprout. and when it has remained
there a sufficient time If goes into malt-dumping
kiln about nine feet high heated win gas instead r.
malt is dried here, first being placed on the upper
floor" and let down to the others by stages.
The model maltbin. the next step in the process.
is operated by steam and tiny elevator hoists the
tr annaratus is on the top floor Of the brewery
and from II the mass Of grain falls into little mill
the moor below W1tTe IL - elouhu "Hu III SH'l
Thence IL is dropped into a mash hine, where IT
is mixed with water and then passes through
sieve tho wort the soluble part. trickling
out the grains" remaining. by "A system of three
little pipes the wort is carried into kettle Of
about four barrels capacity whore II is boiled and
hons are added In the hop jack" the boiled beer
IS separated from the hops and afterward is cooled
by cold water and liquid ammonia.
Attached 10 the "brewcry" are cubbyhOles. just
large enough hold Eood-sizcd cask. which
serve as icehouse and fcrmcnting- room Here the
beer is mixed with yeast and fcrmcnted Just off
the office is the ships cask cellar, coldstorage
with for six CASKS or about twenty Dar-
res 1t IS kept to the freezing point by the am
monia process.