San Antonio daily light. [volume] (San Antonio, Tex.) 1886-1907, 1897-07-10
TO MAKE BEER CHEAP.
The st. Louis Breweries to Use Liquid
Gas. 49,

The st. Louis Breweries to Use Liquid
Gas. 49,
Experiments are being made by ex-
pert chemists employed by several of
the breweries comprising the st. Louis
Brewing association of rev process
of aging beer by means Of a chemi-
cal process which promises to work
wonders in the production of the foam
ing beverage for which this city has
become world famous. 1t is a scheme
which. if it proves successful, will en-
able the brewers to place their pro-
duct on the market at least three
months earlier than is possible under
the process now in vogue.
1t was the original intention to util-
ize liquid carbonic acid gas to accom-
plish the desired result, and a fair de-
gree of success was achieved with
these experiments, but in making them
the experts made discovery which
promises far better returns. 1t was
found that the gas generated by beer.
during the process Of fermentation in
the watts could be utilized to better ad-
vantage, and arrangements were made
to catch the gas and condense il to
liquid form.
This is done by subjecting it to tre-
mendous pressure by a process well
known to chemistry, and the imperfect
tests that have been made to date have
given rise to the most sanguine ex-
pectations on the part of the interest
| ed parties. There is comparatively
little expense attached to the utiliza-
| ton of this gas, and no new ingredients
| are required in the process, the gas
| being generated by the beer itself, and
after being reduced to liquid is reinjec-
ted into the liquor. BY this simple
| process the necessity of letting the
beer stand for months is said to be dis
pensed with.
What this means to the breweries do
ing the tremendous business carried on
by the st. Louis concerns can be a.
proximated when 1t is known that I'M
der the present process it takes from
three to six months to produce perfect
beer. A reduction Of the time requir-
ed will enable the brewers to increase
| their capacity of their plants without
| additional expense, and also to turn
their money oftener during the year
| Where it now requires at least four
months to accomplish the desired re-
suit the same thing can, be accomplish
ed in half the time.
A great deal of space is consumed
| in providing apparatus for the proper
| fermentation and aging of the liquor,
| and IL the new process proves success
full this space can be utilized twice
where ii now is only. possible. to sue 1t
but once. In addition to this. it is con-
tended by the experts that the pro-
duct is superior to that produced under
the system now in vogue. The i'm
purities are all worked out and the
same yeast effect is produced as un-
der the old system while the quantity
of gas is increased and made more
lasting. 1t is the gas which gives
life" to the beer, and this is the thing
most sought after by the connoisseur.
VIM. F. Nolker, treasurer of the as
ISOLATION, was asked by q reporter of
The Republic yesterday whether in his
/ opinion the experiments now under
way would prove successful. He said:
At don't know what the result will be.
| We are hopeful that we will be able
to improve our beer but unless a de-
cided Improvement results we will not
adopt the new process; all will depend
| upon the quality and not the quantity
of beer that can be produced. st.
Louis manufactures the very best beer
made anywhere in the world, and we
cannot afford to sacrifice its reputa-
ton for a reduction in operating ex-
penses. AS it now is this is the only
city in the country where outside beer
has never been able to secure foot
hold, and we want to maintain that
| record" s..
Some of the Milwaukee breweries are
using the liquid carbonic acid gas with
fair success, but have not been able to
compete with the st. Louis product.
The Consumers Company of this city
| is also making improvements in its
process. These consist of running the
beer through long lines Of pipes which
are subjected to hot and cold blasts
alternately. This is said to age the
LIQUOR in much less time than it can be
done by keeping it in the cellars.-St
I n