The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-10-19

are sprinkled into the liquid as you season
your soup with salt-on a more liberal
scale. however. The quantity to be used
is determined by the kline of beer TO be
brewed and the season of the year both
of the brewing and the keeping. as well as
the quality of the hops employed. From
one to three hours is the duration OF the
process of the boiling, when the wort goes
through the cooling and settling process,
and is drawn off and freed from the hop
leaves. The cooling is one OF the most
picturesque processes OF the brewery, and
is done in various ways, the most interest
ing of which is the one in which the hot
beer is pumped through large pipes TO an
immens fiat tank in a loft shut In from
the open air by great Slated windows,
where it spreads out into a lake of beer
with waves of foam blown TO and fro by
the free winds. From there it soon finds
its way to a lower floor. where, while
passing in a rivulet over iron pipes through
which cold water is circulating, it is
brought to the proper point for the begin
ming of the fermentation stage 1t is down
in the cold cellars in great tubs, holding
fifty to 100 barrels each. that the fermen-
loAiOAA IA PAoNNf III s
at the rate of from a quarter of a pound
to a pound and a half per barrel The
head brewer is again called upon to exer-
else his skill and judgment. this time with
the cold instead of the heat, for he must
not permit the fermentation to proceed too
rapidly. At the proper time the beer is
''cleansed,' as the process is called which
removes the yeast and stops the fermenta-
ton, and the liquid is then pumped into
resting casks. where it remains in store
for some months. Then ii is pumped into
new casks. where one barrel of "kreisen.'
or ferment beer, is added to every twenty
of the new beer, which starts a new fer
mentation and gives the beer its head"
DRAWING OFF BEER.
Hacking is the process of drawing off
the clear beer from the lees by pumping
or otherwise removing 1t from the tun
leaving the dregs behind The length of
time for which beer is stored depends up
on the strength of the beer itself, the time
of the year and the capacity of the brew
er's cellars. Lager beer means simply
stored beer. from the German lager" a
storing place. 1t is sold in barrels, in kegs
or in bottles, and the putting up is in it
self a most interesting feature of the work
about a brewery. The bottling Of the beer
gives employment to a great many per-
sons, and If the enthusiastic prohibitionists
should ever realize their dream of a beer
less nation. there would be a large army
of 'bottlers'' looking for new jobs. There
are single establishments which bottle fully
100000 barrels in a year. and the Indian
apolis breweries are all bottling more OF
the beverage with each year, which goes
to show thai there is a steadily increas-
ing demand among private families of the
city for the favorite malt refreshment.
The employees in all of the Indianapolis
breweries are allowed to drink as much
beer as they wish, and it would be hard
to make some of them believe that the
liquor is at all intoxicating. The big husky
driver of one beer wagon said to a visitor
at one of the breweries the other day:
when people stick to beer and drink no
distilled liquors you won't find many
d%runkards. | ought to know. for | often
drink sixty glasses of beer in a day and
nave never been drunk in my life" Near
ly all of the employees in the local breweries
are strong. hearty men. When suffering
bodily ailment at all it Is usually the
trade disease of rheumatism brought on
by the extremes of temperature in the
great beer-making buildings. Whether or
not the claims of the brewers as to the
healthfulness of their product are %justifia-
BILE. there is no getting away from the fact
that the growth of the production and con-
sumption of malt liquors in indianapolis
during the last decade is noteworthy.