The Salt Lake tribune. [volume] (Salt Lake City, Utah) 1890-current, 1906-09-13
Science To The
Aid of Brewers
Pure, Clean, Wholesome Beer Made By
Interesting Processes.

Visit to a Modern Brewery Reveals Many
Notable Achievements-How Pnbst
Makes Malt,
Germany used to hold The laurel wreath
for beer productions; the United States
holds 1t now. Germany used 10 produce
the famous brews; the United States pro-
duces them now. The leading scientists
and physicians acknowledge that the best
beer in the world-the most nutritious.
the cleanest and the purest-is made In
the United States by the Pabst Brewery
In Milwaukee.
The superior quality of the Pabst pro-
duct has made II possible to build up such
vast institution as the Pabst brewery,
with It's thirty-fye acres OF floor space.
It's modern and expensive machinery. its
tremendous equipment. its branches In
every important city both at home and
abroad and It's men OF superior brewing
intelligence. No other beer is SO favor
ably known throughout the world-as
Pabst Beer, and wherever real beer quail
ity is appreciated Pabst Blue Ribbon is
recognized as the best bottled beer ever
brewed There are good reasons for this.
A writer In the Chicago Chronicle re-
Gently said: THE most distinctive thing
about the Pabst plant and It's business Is
the purity which is insisted upon for its
product and the absolute cleanliness and
In all and everywhere cleanliness, purity
and perfect sanitation are the key-notes.
For these things. In selecting brewery
on which to base description OF the
brewing industry in the United States. the
PabsL plant Is the ideal one"
The preparation OF malt is the essen
tlal feature in the making Of beer, for. as
Pabst. the brewer, says, Malt is the soul
~ beer" 1t is tho body and life OF beer.
1t IS the malt that makes the beer. The
best beer cannot be made without the ex-
elusive Pabst eight-day malt. At the
Pabst brewery, the utmost Importance is
attached to the process OF mailing. AS
result. Pabst malt, from which all Pabst
beer Ia brewed. is acknowledged to be the
perfect malt, richest in Its food strength
and 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 breweries make the
difference in beers. Pabst has proved that
eight days is the exact time required to
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 eH-
peuse, but il 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
,I-f- 4. IAI,, I; T,,t@
lin. the brewer of Dublin Stout, after
studying the Pabst equipment and Pabst
methods, declared the Pabst malthouse
the best In the world" II is a wonder
fully constructed building, viewed from
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. II
passes first over system OF pipes and
radiators by which 1t Is either cooled or
heated TO the required degree. After
this, before entering the malthouse prop
er. st passes through fourteen compart-
ments filed 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
cleansing 1t, The air Is drawn TO the top
of the malthouse and permitted 10 escape.
All this care and watchfulness OF tenn
perature and moisture, Of pure air and
clean surroundings might seem 10 an out
slider 10 be unnecessary but at the Pabst
plant the motto is that Malt is the soul
Of beer" SO everything is done TO produce
malt that shall be absolutely pure and
clean aud as full OF food value as 1t Is
possible by careful treatment 10 make IT.
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 cultivating the
yeast, in brewing cooling fermenting,
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, and never comes
in contact with anything but utensils.
pipes. tubes and storage tanks that have
been carefully cleaned and sterilized
Visitors See and Know
The Pabst Brewery. with it's great
buildings, its equipment of wonderful ma
chinery, and its army of employees, is a
most interesting place. A visit to such a
plant. with cleanliness and purity appar-
ent in everything. gives oven the visitor
VINO does not, drink beer a confidence in
Pabst Beer as healthful. nutritiye bey-
erage, An inspection OF the methods In
vogue in the mating and brewing OF the
beer at the Pabst plant cannot fail TO
convince even a skeptic that the claim
Of the Pabst people that "Pabst beer is
always clean aud wholesome, perfect in
age, purity and strength" is claim we'll
founded on fact,