The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1902-04-26
SEASON OF
BOOK BEER
Something About
a Prevalent
Brew.

IT is the season OF the Buck Ram
pant al over the world. Wherever beer
is made-and so great has been the prog
RI IS Of the Introduction of malt liquors
that there is hardly country that does
the winter beer gives out and the sum.
mer beer is not quite ready for the tap
ping. is signaiized by the appearance up
on the dead walls and the tin signs at
the doors OF saloons. of the leaping goat.
emblem OF the rich. dark. highly aico-
holic beer.
Book beer, product from the
old world" is made and used every
where. and the fact that it has made
TO so many causes that it seems hat in
time the brewers would do away with all
other kinds OF brew and sell alone the
dark and heavy beer. Book beer is
variety OF lager. there being in It's making
those changes from the ordinary which
make IT higher In alcohol. from five to
ten per cent. and as well giving to il a
pleasing favor. one which is less bitter
than the lager. which is permitted to lie
for longer time in casks to ripen.
Book beer is not only from the old
world but also, from the olu time. for its
origin Is n matter OF tradition. The
name comes. according to the stories.
from the little Prussan town OF Elm
book or Einbock the most important beer
producing town of the district. There
the discovery OF making the beer resulted
from experimentation. and once the brew
ers ascertained the great advantage of
having n beer Of peculiar property
which made it fill the bill for the spring
time. when there is demand for a strong
beer. more full of alcohol than the or
binary lager. and the people found that
the brew fitted into the scheme of ma
ture. for the three weeks about the first
or May, there was an immediate rise in |
the stock OF the Einbock brews. and they |
became so famous that this particular |
beer took the name of Einbockbier.
Times have changed: the beer has not |
been altered at all. but is made today on /
the style which the Prussian forefathers /
perfected. While it has in it about the |
same ingredients as other lager beers. |
say three and one half bushels of malt /
~ ohc pOdAid VI HOpo per thc
handling of the mash is in itself a study,
md the result is a very different product. |
The mash is kept at a lower tempera-
lure. and during the four or five months
that the beer is brewed and aged. the
process being similar to the lager which
follows 1t. the handling is that which
the German beers as against
The modern scientific extracts
The period of the book. or as the mod
srn maker OF the product will have 1t.
the buck beer. is much the same the
comes when an anxious bfewer wants to
Detitors. The time is usually during the
month of April: sometimes a little ear
Ter. The schenk beer. made for winter |
use and so handled that it is ready for
he market within four or six weeks. has
Is period well defined. and II Ia allowed
% run out about three weeks before the
summer lager, which has been in the |
wood for nearly six months, Is ready Tor |
and that gap is filled by the
buck product.
The first book beer OF local make has
come. and soon will be gone. 1t was
Turing last October that Manager Water
nan of sthe Honolulu Brewery began 10
prepare for his book beer season. He
for a large run the beer and
lis output has exceeded 1000 barrels of
he brew. The beer was kept cool in its
'arrels and ripened in time for the OPEN
ng of the local season three weeks ago
{ has been appreciated, but the very
act that IL was new thing was too
much for the local absorbers of the
1alt. for they failed to estimate it's
trength. and the result has been the fall
Z several of the OLD timers Whose baads | :