Evening bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1895-1912, 1901-06-17
HONE BREW BEER
IS NOW ON TAP
New Brewery Thrown
Open for Public
Inspection.
new INDUSTRY PERFECT
IN ALL OF ITS DETAILS
First Brew Now in Storage to Give
it Proper Age-Every Prospect
Of Success and Popular
Beverage.


vitation Of President Hooking large
crowd Of citizens assembled at the
brewery. some attracted by curiosity
and a desire for knowledge and others
actuated by laudable desire to SAM
pie the product as experts. It is need
less to say that both thirsts for knowl-
edge were well satisfied.
The lager is over four months in age
and possesses most agreeable flavor.
For years. the idea OF local manufac-
ture Of beer has been viewed by the
wise ones Of Honolulu with plying
certainty as to It's impracticability.
The arguments adduced were the re-
quired importation OF all the ingre-
dents except water. II was also whis-
pered by the knowing that even II
such importation stood not In the way,
yet the water itself was unadapted to
the manufacture of beer Despite these
obstacles few men who could see
that freight on barley was Insignificant
when compared with the charges for
cold storage on steamers for imported
beer went ahead with an enterprise
the consummation Of which is a credit
to Its promoters. and a boon to the
Hawaiian Islands.
The plant Of the company is locaiit-
ed on Queen street near Punchbowl.
The first building reached from town is
the bottling department, not yet in full
operation. Then comes the office, in
charge Of Mr.. Harry Davis as account
ant Back of the Office In substantial
brick structure is the boiler house and
ice works with cement floorsA The Ice
Is made in 300-pound cakes which are
lifted out Of place and moved by a
crane on rollers Of great strength, yet
susceptible to very slight impulse.
The Ice Is kept in a cold storage room
on the same floor. Such portion of II
as is not used by the company Is taken
by the Hawaiian Electric Company.
The second story is devoted to cold
storage and here also is an apartment
reserved for ammonia condensers. The
building used for the manufacture OF
beer is an imposing structure of four
stories Of handsome design and thor
oughly fireproof; II. Steinmann OF New
York, architect. and Victor Hoffman,
contractor. The machinery through
out has been installed by specialists
direct from the factories. The equip
ment Is first class and up to date and
exemplifies the most modern achieve.
ment and the highest scientific knowl.
edge of the times. There Is not brew.
cry of its size in the world more thor
oughly adapted to the uses designed.
There have been no mistakes In details
and no cost has been spared to make
the plant like the beer, Primo"
The brewer in charge OF this vast en-
terprise is r. J. Waterman who brings
to the discharge Of his duties qualif-
cations Of the highest order. He is a
graduate Of the American Brewing
Academy and supplements theoretical
familiarity with chemistry and the de-
tails Of beer manufacture with life
long practical experience which places
him easily in the front rank of brew
ers. Everything has been placed and
arranged under his skillful supervision.
He has not been content to assume
charge of plant after It was ready
merely, but has devoted nearly two
years to the task of making a model
blwery, taking full advantage OF his
acquaintance with first class breweries
IN the United States, discarding any
errors they may have made, rejecting
anything OF a problematic or expert
mental nature and satisfying himself
with only what would bear the test Of
use. Hence every detail looking to con-
venience and success has been ably
provided for. II was the good fortune
OF the Bulletin representative to be
shown about the works by this very
agreeable young man who answered
all questions. foolish and otherwise
with a patience truly marvellous.
The company provides for Its own
lights and sewerage. The water comes
from an artesian well, $50 feet in depth,
being similar analytically to the water
of the Kawaiahao well.
The manufacture Of beer, when you
know how 1t is done, is very simple.
/ tut tHe DeHcut VI ouCh 40 may uesuc
10 start an opposition brewery Of equal
merit, brief explanation is submitted.
On the fourth floor Is storage room
for common and chevalier barley. The
matted article is first dumped into a
malt hopper from which II runs
through "a cleaning reel to next floor
Wind and motion separate chaff apd
dirt and the barley returns to the upper
floor again to go through a mill where
II is ground. II is then taken up In O
bucket elevator to the scale hopper tc
be weighed. After which It runs into
O mush tun and Is mixed with water to
extract the malt. The liquid malt
reaches the kettle boiler where the
proper amount of hops is added while
boiling. Its next destination is the hoI
jack. The hop jack has false bot.
tom with perforations l-32 Of an inch
The liquid, soaps through these perfor'
atoms, leaving the hops behind. The
liquid continues Its interesting journey
through Deckebach water and am
monia cooler which is the latest ant
best appliance known. After briei
| rest in the heer cellar " Ia DumDed II