The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1901-02-13
will Start First
Brew This
Morning.
SEVENTY BARRELS
WILL BE MADE
Plant is Modern in Every Respect
---Bottling House to be Built
on Acquired Land.


lulu Brewing Company will commence
to brew the first beer ever produced in
Honolulu. The plant which has been
in the course of construction for more
than year is about completed and the
finishing touches upon the great copper
and steel vats were being made yester-
day afternoon by E. j. Waterman, the
brewmaster. Within a short time Ho-
nolulans who care for the beverage
will have an opportunity to taste the
home-b brewed product.
The tall red building on Queen street
which houses the great mass of ma
'chinery necessary to turn out the lager
was beehive of industry yesterday
and employees were hurrying hither and
|thither making the many rooms ready
for the brewing of the beer Some of
the rooms were heated to such a tenn
perature that it was difficult to breathe
and yet but a few feet distant, sepa-
rated only by wooden walls. were rooms
which were filled with chilled air. suf-
ffcient to freeze a person should he stay
there for any length of time. For two
weeks the ammonia pipes which RAM
ify every portion of these cold storage
rooms have been giving forth their
frigid atmosphere and when the amber
liquid has gone through the myriad
processes from malt to wort and been
filtered through queer-looking ma
chine which looks for all the world like
a big metal bass drum, it will stand
the arctic test of these rooms until
ready to be barreied and made ready
for consumption.
The building is supplied with electric
and steam power throughout and the
system of betting and shafting from the
ground floor to the upper room where
the malt is stored and fed into the re-
|ceiving hopper is planned to make the
machinery work almost perfect. Elec-
trio lamps, switchboards and annunci-
ators abound in the building and every
room and department is in touch with
the office of the brewmaster, which is
located in the very heart of the ma
chinery and vat system.
The different floors, if such they can
be called, for most of them are but
half landings with sufficient ceiling
height for the immense vats, are con-
nected with zigzag stairways. At the
very top of the building is the floor
from which the brewing process starts.
Two thousand bags of malt are stored
in the main building and today about
Z 900 pounds-an amount that will make
seventy-fye barrels of beer-will be
turned into the metal hopper, whence
it is graduated into the cleaning reel
on the landing below. Here the malt
is cleaned of all foreign substances.
Next the malt goes into the mill where
lit is chopped and ground into flour,
the whole process being visible through
glass screens. 1t is then carried by
belt elevators into the scale hopper,
where the flour is weighed. Thence 1T
is carried into the mash vat, where the
malt is extracted by hot water. The
product is called the wort, which is
then run into an immense copper ket-
tie, where it is boiled. Hops are added
! in this vat.
| This process completed, the wort is
pumped back to the top floor again to
| the hop jack, only few feet from the
receiving hopper. Here the hops are
extracted from the wort, which is then
run into a cooler which has tempera-
| ture of 46 degrees. The liquid is allow
! ed to remain in the cooler for ten tc
twelve days to "age" in temperature
of 2S degrees Fahrenheit. This room
lcontains ten tanks, each of a capacity
! of seventy-five barrels. The room is
lowered with ammonia-filled pipes and
is kept at an even temperature at al
times. This process ended, the beer is
,allowed to run down by gravity pipes
Into the storage cellar. 1t is then lee
Ito the chip cellar, where it is charged
with carbonic acid gas. after which il
' is ready to be barreled and placed OF
the market.
i The machinery is in perfect condition
land when the brew is on the bottom
floor ready to be lifted to the top f1ool
Into the hop jack, seventy-f1ve barrel:
iof liquid can be so transferred in fif
teen minutes. The brewing machiner,
was manufactured in Chicago, whil
,the cooling apparatus came from Gin
'cinnati and is of the type found in mos
of the large breweries in the United
States.
I In the cold storage and engine build
ing the company has two ice-makin.
. machines capable of daily output o
twenty-five tons. The blocks are mad
from the clearest of water pumped
from the company's S75-foot artesial
we'll Each block of ice weighs 80
, pounds. Cold storage rooms. rented 70
, market purposes. contain hundreds o