New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1899-03-05
A SCHOOL OF BREWIyr


From The Distilicre and Brewers Mac
The movement FOR The cetahlishnen, -,
dowmcnt II Il chair Of Growing ard NJ.
Mason COlleg, Birmingham Gcr which .-
G22 900 has been subscribed. is no do~t,
outcome OF that general drslro Of rnods,, i
for technical education and specialized Inc.
ton, but it is especially interesting Ia ne !.
ing one which. if it docs not mark an en,~,
least opens new and higher chapter In n.
tory Of brewing. Though beer has been ~
tiOnal beverage for upward Of one thor,
years, vet our proficiency in its manuf,~
has been the result Of acquired skill rather i
systematic instruction This is quite in h..
with the English character. which loves ~,
ment rather then speculation, and which Il
pCnes generalization till the results have Il
obtained The Continental peoples. who lss,
their best modes Of brewing from ourselys.
Of a different .urn Of mind. ana 50 they hays
ticipatod Us in this, as in other department.
industrial instructions.
THE MUNICH SCHOOL.
At Munich there has been FOR a consd.-
time a School Of Brewing and similar s,1J
are to be mot with at Vienna and Prague x.|
that Of Copenhagen has obtained a renogr Il
the researches Of its professor on the w.
British investigators have hitherto done I'M.
nothing in the way Of the science OF breV
but with the foundation ~ chair speciang
voted 10 the furtherancc az the subject il Il
be hoped that this repr0ach viii BE- sreJ|
wiped out. It is intended besides. that h.
tory should be fitted up equipped with The i
and most recent appliances. and the tech,
training here given must be not only a5u
tageOus to the students themselves but ais
tentially fruitful III tho development ~
business. A few considerations may rende,
necessity for both provisions more obye
The barley. from which beer is mainly eytrar|
is native plant usually grown on light O. i
lands. from which wheat cannot be 50 b.
fcially raised. Mating the first step u
manufacture. is a simple process; II conssy
wetting the barley till il begins to sprou, Il
then checking the vegetatiye movement ty I'll
whereby saccharine substance the esseru
malt is produced. The choice Of the grain 4
first requisite in the production Of good II
and experience has hitherto been relied up.
guide the buyer in his selection. The "mfny|
thumb" long ago cOmmemOrated by Chaucs,
"a thumb II gold" will indicate whethe' Il
cereal has been cut before being ripe and ii
virtues or drawbacks il may possess and q
trained eye VIII show him whether il has 81
led or NOV burnt while lying IN the fsl |
which case the grain is apt 10 sprout and Il
come useless TO the maltster. The subScs|
processes Of stepping. flooring. couchLg 81
kiln-drying are more or less empire arH |
NJ
appliances are valuable accessories. In "
general features these operations do not 4,
much from those practised by our ancsszI
centuries ago, and in these the English b.sI.
even on the confession II his Continental III
has long held the foremost place.
Sedlirayer. OF Munich, to whom Bavs-i
indebted for its position in the brewing I'll
visited this country in 1872 in quest OF int I'll
ton regarding the art and afterward II
iii
principles Of brewing Nowhere else hal II
found them. although We had shortly Al
travelled through Germany. Austria and n
Netherlands. We found everything neE II
England, and quite different from VIVA, Al
vailed at home" In this. then. the tech-zl
part OF the brewers education and training II
might be satisfied 10 rely upon the native srl|
liability and practical sense az our feTOEss
trymen. Even for the more delicate Won
adjusting the quality kind and condition d d
malt, its thickness and thnness, TO the FTsT
and character Of the beer 10 be breH2- q.
such like operations his acquired sagacI y
hitherto proved sufficient. There IS NJ art sss
Is not usceptible Of improvement, but cer'i,
the English brewers hand has not lost Us g
ming. The gigantic strides made BY cheH<l
the Introduction of englletrIng plant. the 1sI
sal magnitude Of modern hreveries and /,
employment of substitutes for barley and y
have, however, now rendered sClenuhV Az
edge OF his business essential to the aHs>
plshed brewer and - the retention OF hsl'
in his special industry
BRITISH ALE ~ GERMANY.
The dread OF German competition,
hovers like nightmare over other indGa1
haunts but lightly the mind Of the BE
brewer The export OF lager from haMg.s
this country for the three years 1870 I@
1897 amounted to 326U24 gallons. VIII.
quantity of British beer imported m@
Fatherland through the same port was {"
gallons. In and near Hamburg there a.
present fifteen brcweri,S, producing t~enH1
million gallons annually. 50 that not onens-
| per cent reaches Britain and even 'ne
il is believed. IS consumed ~
wholly by German residents IN TINS w.
France has always been. and still Is uvlHs,
best customer in the article Of beer ldA,.
whole. the Continental brewing Industry
" in as depressed a condition at the pres"
uent rs the American. The excessNt ~
ton at Hamburg as We'll As other pafH - ~
many. has lowered prices to such an eA." 49,
the profits formerly made in the expos
have all but disappeared. Germany S ssp
is Englands opportunity the b'"s s~ x
Of brewing for that there IS such Snns'ssr,
be now apparent Will have in the pv,
Mason CoIieyo a rpcO~ni2ei exponent !,