New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1906-01-14


ment Of Agriculture 10 establish standard OF
purity for beer. They say that they DO seek TO
decrease governmental revenues from IT'S produc-
ton. but 10 have unwise restrictions as 20 it's sas
removed They would be satisfied with even less
than is demanded in Mr.. Jerome's bill permit the
opening OF saloons at certain hours on sundays Ii
would suffice them If the vender OF beer were per-
street" at certain hours the Sabbath. Their
e5non Is IN other words that II law were enact
sunday ana get the cooled beverage which is a
be achieved unable TO afford in his household
sufficient Ice 10 refrigerate. I'm any quantity the
IN the belief Is as much food 81 thirst quench-
!! ne mas ~, he VIII not secretly buy whiskey and
The defenders OF beer point out that the present
restrictions have resulted in a condition wherein
those whose duty IL Is to enforce the law have
ton They think IL mistaken policy 20 enforce
on the vast foreign population the law of three
nuh'iItd years ago. and To Undue IL with the idea
that. one day in the week. 10 get certain factor
- IniAk NE vast number Of newly arrived i'm
migrants which must be reCkoned with. can be
and their modes Of living. TheT agree With
JeneIson that; Restraining laws may make a man
worse BY making him a hypoCrite. but will never
make him a truer man
They further call attention 10 the retrocressfon
Of the beer saloon which has been car1sa5 ~, ~
operations OF the "Raines law" and compare, with
ing estahlishnent-where a man couId take his
family get The food specialties and light beer OF
the tatherland. and pass the time IN social In
tercourse with hts nelghbors. without coming in
elsflPnt-the TO-
u va ar T , must have rooms attached in order
seH-respectins man would take HIS family.
THE BEER BREWERS ATTITUDE.
The brewer. 100. keenly feels the fact that his
product bears the stigma OF classification In the
eye OF the law, with the vie spirits dispensed in Low,
srog-shops: and also. that he IS held responsible
4or the eXecrated dives" He sees no good reason
why ne should not hold the same position as his
coHIrefes IN Germany and in England who are
considered TO be In a trade that has a good s+ar4
ing IN the community. That he takes the same
s'dAd upon questions Of public welfare as anv
olner good citizen Is evidenced by the fact
that. when the much-quoted COMMITTEES ~ -Four
teen set out To ameiorate the condftfon ~
the poor they soon found that their NEUTRALITY-SUSPICIOUS.
idea. that the brewer was niInir.i ~ or go
directed toward the lessenn Of The eyiIs af 1
date enthusastic and infe igey got his imme-
~ olt; ana tue committee. seeing. apparently thst
efforts butI.he brewer TI so,T hands saekened its
tEe Hnes then laid down. Only few DAYS 400 20
70 have closed several saloons by refusing 10 yena
ease Tor same on account of the vicious conditons
e ea. mater Of fact It earnestly advocates the
the ca Gl a d ny IL is equally socitious TO
would like 20 see federal law passed that
t6e beer W to abs sonnet brew
are ,i wouid hke TO wipe oat such brewers as
But all the legislation the brewers-and common,
" seek without the aid Of the a 55he ey
anu y rs u be understood that this last is most
Beer, like milk has the characteristie ~ H sh need
ro6ndnes SO If the a4sr influences anu g OF IT'S
laden 1t IS quickly freghted with disease asrTlIs
y to sewerage water closets and d'1 sbs p66os
faErAts eu 'Touga icepacked coils OF pipe 10 the
10 the palate. bur II is disease 5reeer re for
Win Ttn ~ ss q nc
ION gets the product as the brewer turned r.
Is Judged BY what comes from the faucet p'ouu''
that conscienous and scientific eort c out The best
gnefanSe or sanitation and disregard OF cieanIi
70 godliness''-serve beer that Is anyth5s b1,I
~Gat ne proved: and thus his fame suffers N
is no friend of the dives Were he NOT gsns,s
business man aIW man as most brewers are he Is
uraly solictous that his product shall reacb tbo
zion And he feels that as aXpayer a5d eU Ter,
heavy F one too he is clearly entitled to protsctoS
as are supposed TO supervise such matters
HOW BEER is MADE.
II may be remarked OF beer that there is mora
instrumentation concerning Its manufacture and
constituents disseminated by ignorance than In
the case OF coffee even-which Is saving , coo1 |
ueaL Perhaps a description OF these will disspate
this ignorance and the unjust prejudice :. an
genders The ingredients used are sterilized and
inferred SOFT water crushed malt and % per cent OF
rice or grits. and hops-there is no substitute ror
hops The crushed malt IS placed IN tbs ..rnasb
tub upon perforated copper plate p,accd Sor,a
two inches above the real bottom Then Nh. rice
or grts which has been boiled partly under pres
sure) TO disrupt its cells-whch dissoves an encvn
caed dlaStase, that with heat and moisture tIIrns
starch INTO sugar Is added TO the malt After be.
MASKING rakes the wort" as the Infusion ia
termed at this stage, which has strained throueb
tne pertorations. is drained of and entered into
the brew kettle proper. the solids being left on
soa copper d Plate Of tho mash tubto be eventually
In the brew kettle the hops in the proportion OF
one pound to barrel are added, and the infusion
boiled two hours. after which the latter GOES
OUT IL IS then carried up into shallow cooling vars
OH lne roof under shelter. to take oxygen and |
.uShcaiiy nx II Tor the nourishnent of the Yeast
20 De added later, after which 1t allowed 10 run
down over a system OF partly refrigerated mines
Which Drlnss IL down to temperature OF AZ de- |
srees fahrenheit-and where 1T takes up, mechan-
tanks where the yeast. one pound to tho barrel |
IS introduced AS the yeast besides causfne~ for
also checks bacteria the brewers worst
enemy II Is added "a soon possible TO the wort
hours. II begins TO work Then the impurities |
settle. The yeast uses up the sugar or "a rbob1r
rates In beer II splits this sugar up into carboni
acid gas ana aicoho In about equal proportionstha
After twenty-four hours ii IA pumDed from tbo |
starting tun into fermentug tuns, where the tenn,
perature runs from 40 to- 80 degrees Fahrenheit In
i've or six days the yeast Quadrupes itself ar tbe-
goes 10 the bottom. and the Temperature falls ~ |
mat or the room. about 80 degrees Fahrenheit ana
Is further lowered by brine coils. The beer now
nus alcohol dextrine and little carbonic acid gas
from here IL is run OF into the finishing tanks I
where u Is under about four pounds pressure Iere
the kraeusen' the Infusion In which the yeas, has
Desuh its WORKS taken from the fermentng tuns
tah auIsd. ana the tanks are then bunged air
is,a. , ms kraeusen produces. In small guam