The San Francisco call., 1909-04-06

ing on vast scaie economy has not
been permitted to interfere with quail
ity The purity Of the popular bever-
age is guaranteed by the fact that it is
manufactured by men who are skilled
and sagacious in business; by citizens
of the first rank, whose regulations are
q guarantee for the goods.
The great fire that swept through the
business sections of San Francisco in
1906 destroyed many breweries. All
that was relatively antiquated sue
c1smbed to the flames All that could
by any possibility be improved upon
was relegated TO the past when that
snlendid work of reconstruction was
begun which has made San Francisco
courage and enterprise famous through
out the world. and reason for aomlra-
ZION on the part of the discriminating
peoples from all countries In the
place OF the excellent machinery that
was destroyed. which had done good
service. the most modern devices Of
every sort were purchased and installed
in the productive industries of this city.
In no line is this more tTu than in con-
nection with the San Francisco brew
cries In all parts Of the world beer is
popular It's production has been the
subject OF wise experimentation and
profound study in lands whose popuia-
tions. in the aggregate, are far In eX-
cess Of 1Oo,000,00o- Discoveries nave
succeeded discov cries; improvements
have followed improvements. Great
brewing centers have arisen in many
lands. Not one of these has surpassed
san Francisco in the excellence Of its
product.
The local conditions related to brew
ing were thoroughly understood years
ago in this city When the necessity
arose for the reconstruction OF brew
eries to replace those that had been
destroved BY the Ere the wisdom OF the
world may Justly be said TO have been
concentrated upon the local problems
suggested to the local brewers. The
onportunity arrived for adding TO local
knowledge and LOCAL facilities every
thing that the experience OF the entire
world could suggest. and that opportu-
nitv was promptly improved. Some of
tho enest structures that have been
erected in San Francisco in late years
are extensive and splendidly up TO date
rbe foundations have been laid deep
lv and strongly, The superstructures
are imposing and costly in each and
e,.erv direction Confidence in their
ne
this. where opportunity is anorded' sur
Fcient ground room is secured to allow
large expansion
CAREFUL SANITATION
The epicurean who takes time 10 en-
ter into the large brewing estaonSn-
,,ents Of San Francisco is Immediately
Impressed by their neatness and by the
care that is made evident in all dlrec-
tions-in the handling and treatment
OF the fluids that are to fill casks OF
5ollv girth OF to sparkle in bottles for
the family trade Appetite Is stimulated
bv such a visit Appreciation OF the
enterprise generally and naturally loi-
lows The spectator soon becomes IN
terested in the processes that are en-
pioved. and he is treated TO an object
lesson that has fits artistic as well as
utilitarian side.
In imagination he hears the rustling
Of growing vines and waving grain
Acids: in reality he may taste or such
q draught as King Gambrinus himself
never could have known. The produc-
ton is on ? vast scale The extent of
the business and the fact that il con-
tinuallv exps nds are Of common knowl-
edge Old and v0uug alike share in
the benefits. An army Of men. indus
-rious and happy. earn their daily wage
and take pride in the high class work
which il is their lot TO perform.
Association and suggestion go as
much 30 make Up the pleasures Of the
table AS the actual onality Of that
which is supplied FOR table use" This
aphorisrn Is generally accepted by those
who are willing TO produce an inferior
article. II wiz not be accepted as
truth among those who drink the home
brewed beer o. san Francisco. Never
theiess il IS true that association is a
L. eli ont If " he
the epicure feasts or drinks. Merely TO
know that wine for instance, that is
40 years old in the bottle. still repeats
in magical fashion. as a set season Of
the year the first ferment of the vim
tage, calls up a picture of vineyards,
Of winding roads. OF clustering grapes.
OF picturesque vineyard workers, of the
pleasing processes that follow, of the
ripened and rejuvenating product. Not
less is this true when association pic
lures to the tma gination the origin. the
very inception and subsequent progress
Of beer 10 its place Of honor on the San
Francisco table.
HOW BEER Is BREwED
The making OF beer is wholesome
household process. as simple as the
manufacture Of preserves. The brown
fragrant malt is ground to powder in
= mill Workmen. in aprons. pour IL
into a huge vat. where II is STEPPED in
hot water in much the same wholesome
fashion as the housewife makes her cup
of morning coffee. Clear water is
needed. The brewers boil the water
before it goes into the yats. From the
vat where the malt, is STEPPED the es-
sence drains into another large cal
dron at lower level. where the hops
are added and impsrt their flavor. The
brew SINNERS some hours Then be-
gin the processes of cooling, aging
and clarifying. The beer runs through
a series Of jacketed coils, slowly giving
out its heat TO the cold wafer that
flows around it. until it has reached
the proper temperature.
From the coils il is pumped into the
huge fermenting tubs where the Yeast
IS added Therein il gains its life and
strength. Therein it works. by its own
slow processes, and IL is kept steadily
at the requisite degree of GOODNESS.
When the slSilled- taste of the brew
master decides that the ferment has
reached the proper stage the beer is
drained to still lower level, where
stand hooped funs and coils Of frost
covered pipe line walls and ceilings.