The Hawaiian gazette. [volume] (Honolulu [Oahu, Hawaii]) 1865-1918, 1901-02-15
Will Start First
Brew This
Morning.
SEVENTY BARRELS
WILL BE MADE
Plant is Modern in Every Respect
-..BottIins House to be Built
on Acquired Land.
CFrom Wednesdays Daily9

lFrOm Wednesday ) pdhfE
At I o'clock this morning the Homo
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 a year is about completed and the
finishing touches upon the great copper
and steel watts were being made yester-
day afternoon by f. j. Waterman the
brewmaster Within a short time Ho-
nolulans who care for the beverage
will have an opportunity to taste the
home prodnct.
The tall red building on Queen street
which houses the great mass OF ma
schinery necessary to turn out the lager
was a 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 We're heated to such tenn
perature that it was difficult to breathe
and yet but few feet distant, sepa-
rated only by wooden walls, We're rooms
which were filed with chilled air, sur
ficient to freeze person should he stay
there for any length of time. For two
weeks the ammonia pipes which ram
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 a 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 barreled 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 watts, 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
1000 pounds--an amount that will make
seventy-fve 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
it 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 it
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 a few feet from the
receiving hopper Here the hops are
extracted from the wort, which is then
run into cooler which has tempera-
ture of 46 degrees. The liquid is allow
ed to remain in the cooler for ten to
twelve days to "age" in temperature
of 2S degrees Fahrenheit. This room
contains ten tanks. each of a capacity
of seventy-fve barrels. The room is
covered with ammonia filled pipes and
Is kept at an even temperature at all
times. This process ended the beer is
allowed TO run down by gravity pipes
into the storage cellar. 1t is then led
TO the chip cellar where 1t is charged
with carbonic acid gas, after which it
is ready to be barreled and placed on
the market.
The machinery is in perfect condition
and when the brew is on the bottom
floor ready to be lifted to the top floor
into the hop jack, seventy-five barrels
of liquid can be so transferred in fif-
teen minutes. The brewing machinery
was manufactured in Chicago, while
the cooling apparatus came from Gin
cinnati and Is of the type found in most
of the large breweries I'm the United
States.
In the cold storage and engine build
ing the company has two ice-makins
machines capable of daily output OF
TWENTY-FIVE tons. The blocks are made
from the clearest of water pumped
from the companys s75-foot artesian
well. Each block OF Ice weighs 200
pounds cold storage rooms rented Tor
market purposes. contain hundreds OF
solidly frozen carcasses and more rooms
are soon to be added. Double doors
are provided for all freezing rooms OF
the establishment The floors are made
Of expanded metal, covered with cement
and every preeauti0n N taken against
the possibility OF IRE,
The company has Just completed ne
sotiAtions this week with nelRhboring
property owners for sufficient land fac
ing on Queen street for the erection OF
q bogtllnE establishment In connection
With the general brewing business. 4
building Will be started at once The