Arizona republican., 1900-11-10
THE PHOENIX BREWERY
Work on the Plant Will Be Begun
 Within Sixty Bays.

A mee ting of the directors of the Phoenix Brewing company, consisting
 of William Melczer. M. W. Kales. Leo Goldman, Joseph Thalheimer and Alex
 Rheinstein, will be held today for or ganiza ton. That q brewery will be 5s-
 abolished has been absolutely deter
 mined, but some of the details are yet
 to be arranged. Work will be begun upon the plant within sixty days. One
 of the unsettled details is the location of the plant. The only water ill the valley which can be successfully used
 in the manufacture of beer is that of the Agua Fria. The directors are now considering whether it will be bester to pipe the water to Phoenix or build the plant convenient to the water. As soon as this question is gotten out of the way arrangcmen will begin 10 be made for the construction of the brew cry. The water of the Salt river or that of the wells in this vicinity, all of which is known aS "riYer water" has been found by frequent analysis 10 be wholly unfit for thc manufacture of b. CT It contains besides the alkali,. 1f which everybody is aware, seventeen other chemical elements. Ib is not unhealthful as a beverage and it is not particularly inviting, but nobody drinks any more water than he wants. and everybody drinks as much. People drink water because 1t is we~ and ono kind of water is as wet as another. IL is different in the ma tier oc beer. It is drunk primarily to quench thirst snd Ia4 basic principle of water is bad the taste will be bad, and when thirst Is quenched, drinking will cease anI the brew will be as unprotfiablc as if the beer were stale. Chemists who make a speciality of analyzing water say that there is only one place 3n tho UniSud States where there is as good water for the manufacture If beer as .har of the Agua Fria. That place is Rochester, N. Y. The importance of good WAter in the making of beer is shown in the fact generally observed, that tllern is only about four per cent of alcohol in beer. All the rest of the fluid is water most of which is water used directly in the manufacture. Tho rest cop1cs from the other components of the brew, barley, corn, etc.
 The water question with respect to beer having been favorably settled next comes the grain to be used in making the malt. The best is barley. No other is used in the famous brews of Germany and Austria. In the mid de states of this country, at St. Louis and Milwaukee. corn, because it is cheaper, enters largely into the manu- fracture of beer. In this valley corn is wholly unavailable and the barley is SIS good as any grown anywhere in the world.
 With these excellent materials of water and grain it is believed that with good processes better beer can be made here than anywhere else in the cOun- try-btter than Sr. Louis and Milwau- kee beers, and infinitely better than the best of the California brews.
 It is estimated that in the market ac- Cessiblc from Phoenix 200 carloads of beer are used annually. This does not take into account a market extended by the reputation of a superior qual- ity of beer The advantage to the local trade will he enormous. A vast sum of money is sent out of Phoenix to St. Louis, Milwaukee and San Francisco every year. A sum almost equally as vast is paid in freight. All this is paid by people who drink beer and a small part of it stops in Phoenix, for thsre is a very close mar gin between the price of beer by the carload and the price by stein or glass or duck or growler.
 The Phoenix Brewing company, of course. cannot make beer as cheap as the Anheuser-B Brewing company can, but it can make it much cheaper than the A. B. c. people can and lay it down in Phoenix or anywhere else in Arizona.