The Salt Lake tribune. [volume] (Salt Lake City, Utah) 1890-current, 1906-09-20
Science To The
Aid of Brewers
Pure, Clean, Wholesome Beer Made By
Interesting Processes.
Visit to a Modern Brewery Reveals Many
Notable Achievcments-How Pabst
Makcs Malt.

visit to Modern Brewery Reveals Many
Notable Achievcments-How Pabst
Malcs Malt
Germany used to hold the laurel wreath
for beer production; the United States
holds II now Germany used 10 produce
the famous brcws. the United States pro-
duces them now The leading scientists
and physicians acknowledge that the best
beer In the world-thc most nutritious,
! the clcanest and tho purest-is made In
the United States by the Pabst Brewery
| in Milwaukee,
The superior quality OF the Pabst pro-
| duct has made 1t possible TO build up such
vast institution as the Pabst brewery,
| with It's thirty-nve acres OF floor space,
| lis modern and expensive machinery. its
| tremendous equipment. It's branches in
| every important city both at home and
| abroad and its men OF superior brewing
| Intelligence. No other beer Is favor
| ably known throughout the world-as
| Pabst Beer. and wherever real beer quail
| lty is appreciated Pabst Blue Ribbon is
| recognized as the best bottled beer ever
| brewed. There are good reasons for this.
writer in the Chicago Chronicle re-
| Gently said; The most distinctive thing
| about the Pabst plant and Its business is
! the purity which is insisted upon for its
| product and the absolute cleanliness and
| sanitation OF every portion of Its plant.
| In all and everywhere cleanliness, purity
|
| For these things, in selecting a brewery
| on which to base description OF the
| brewing industry in the United States, the
Pabst plant is the ideal one"
The preparation OF malt is the essen
| tial feature in the making of beer for, as
Pabst, the brewer. says. Malt is the soul
| OF beer" II Is tho body and life OF beer.
| IL is the malt that makes the beer, The
! best beer cannot be made without the ex-
elusive Pabst cight-day malt AT the
| Pabst brewery, the utmost Importance is
| attnched to the process of mailing. AS A
result, Pnbst malt. from which all Pabst
beer is brewed. is acknowledged TO be the
perfect malt, richest in its food strength
| apd purest,
Making the Malt.
| Malt. as many of our readers know, Is
| barley, which has been allowed TO
| grow or germinate to certain
| stage. when the growth is checked
| by heat. The growing process is the
most important In the entire system
| Of mailing and the different methods
| employed by various brewerles make the
| difference in beers. Pabst has proved that
| eight days is the exact time required 10
| bring about all the necessary chemical
| changes by which the food strength OF the
| barley Is retained in the malt and thus
in the beer. For this reason, the Pabst
process OF making malt is an exclusive
eight-day process It doubles the ex-
| pense. but 1t gives Pabst beer a high
| quality not found In any other beer. The
usual custom In breweries is to rush the
| termination or growth OF the grain, de-
| voting only three or four days TO the
process.
The Pabst brewery Is equipped for prop
| erly conducting the famous Pabst process
| OF making malt Sir John Nutting Of Dub
| lin. the brewer of Dublin Stout, after
studying the Pabst equipment and Pabst
| methods. declared the Pabst malthouse
"the best in the world" 1t Is n wonder
| fully constructed building, viewed from a
| scientific standpoint.
Purifying the Air.
| No air but absolutely pure air can ever
come In contact with Pabst malt during
and after It's process OF growth. All air
entering the malthouse enters from the
top, being drawn in by two huge fans. 1t
| passes first over system of pipes and
| radiators by which II Is either cooled or
heated to the required degree. After
| this before entering the malthouse prop
! er, It passes through fourteen compart-
mepts filled with dense spray OF pure
| water and is conducted TO the three floors
where the malt is being developed. After
passing through the growing grain. keep
| ing It moist, giving 1t pure oxygen and
| cleansing it, the air is drawn to the top
OF the malthouse and permitted to escape.
| All this care and watchfulness Of tenn
| perature and moisture. of pure air and
clean surroundings might seem to out
| slider TO be unnecessary, but at the Pabst
! plant the motto is that Malt is the soul
| OF beer so everything is done to produce
| a malt that shall be absolutely pure and
! clean and as full OF food value as il Is
| possible by careful treatment to make II.
The same extreme care that is taken IN
| growing the malt is taken throughout the
| entire Pabst process of making beer. In
| drying and MASKING the malt, in selecting
| and preparing the hops. in cultivatlng the
yeast, In brewing, cooling. fermentlng,
| aging and bottling the beer-purity.
cleanness and food value. the special
| points that make Pabst beer superior. are
never neglected.
| The whole Pabst process is a triumph Of
science, At no time In the long process is
| there any chance for contamination OF the
| Pabst product. From the time the malt
is put into the kettle until you pour the
| fully aged beer into your glass, Pabst
| Blue Ribbon is never touched by hands or
| tainted by impure air. ana never comes
/ In contact with anything but utensils,
! pipes, tubes and storage tanks that have
been carefully cleaned and sterllized
Visitors See and Know.
The Pabst Brewery. with It's great
| buildings Its equipment OF wonderful ma
| chlnery. and It's army of employees, Is
! most interesting place visit to such
J plant, with cleanliness and purity appar-
! ent In everything, gives even the visitor
/ who does not drink beer a confidence In
| Pnbst Beer as a healthful nutritive bev-
erage An inspection of the methods In
vogue In the mailing and brewing of the
| beer at the Pabst plant cannot fail to
convince even skeptic that the claim
| of the Pabst people that 'Pabst beer is
always clean and wholesome. perfect In
age. purity and strength" is a claim well