The San Francisco call., 1909-04-13
SPEND MILLIONS IN
BARLEY AND HOPS
Farmers of State Share in
Prosperity Flowing From
Brewing Industry
Continued From Page 6

q
ing process. At the same time it is.
IN its essentials. a very simple one.
The first process is that of malt
ing namely. the preparation of the
barley py termination or growth for
The process of mashing. The barley
is first cleaned in order to remove
foreign seeds. straw. broken kernels.
etc, by means Of sieves and blower
tans. The barley is then placed in
steep tanks containing water of a cer-
tain temperature. The grain remains
in the steep tank until it has alb
sorbed the desired amount Of water.
which requires usually about IS hours.
Then the water in the steep tank is
drained off and the wet barley dropped
upon floor below by opening the
bottom of the steep tank. There the
barley dries out somewhat and begins
70 sprout or grow. pure air being sup
pied TO help this process by aera-
ton. This growth usually takes about
nVe days, during which time water is
sprinkled upon the barley whenever it
becomes too dry.
When the malt shows the desired de-
gree of sprouting il is conveyed to a
Kiln for drying. For this purpose it is
subjected to varying high temperatures
for from 20 10 p hours Next the
matt passes through a second cleaning
process, and it is then considered suit
able for brewing purposes.
Inc actual brewing is accomplished
In three departments of the brewery,
namely. the elevator or milIhouse
where the materials are prepared and
weighed; the brewhouse, where the
wort is produced, and the cellars,
where the wort is fermented and
treated 10 produce the finished beer.
The arrangement is on the gravity
plan-that is, in each department the
material Of wort" or beer is elevated
from there 6escends through the differ
ent stages of manufacture by gravity.
In the millhOuse the malt is weighed
IN a scale hopper, and thence passes
through the malt mill, where il is
crushed, 50 as to loosen the starch in
the kernels. The crushed malt is then
transferred to the storage hoppers in
the brewnOuse, ready for use. In the
brewhouse are hot and cold water
tanks. the malt and cereal hoppers, the
cereal cooker, the mashtub, the. ket-
tie, the hopJack and the cooler The
mashing process is. of course, one of
the most important in the manufacture
of the beer When the wort reaches
the kettle hops are added, and when
the mixture has been properly boiled
the beer passes gradually to the cooler.
After cooling il goes 10 the cellar,
where it is fermented. otherwise treat
ed and made ready for the market.
cess.
If one thing strikes the visitor TO
the San Francisco brewery more than
another it is the constant watchfulness
against contamination and the elab-
crate system OF sanitation which is
psinstakingly adhered 10. This ac-
counts in large measure for the excel
lence Of the beers brewed in this city
California is the second state in the
union in the production of barley, only
Minnesota surprising our yearly ont
put According to the report or the
United States agricultural department
The harley crop for the state of Mime
sofa for the year 1908 was 32,500,eOO
bushels. while California raised 25,4zf,-
600 bushels Hop raising is an Industry
,onNned almost entirely to four states.
These are Oregon, California, New YORK
and Washington, and they are named
in the order of their volume OF hop
production. AS coming from one Of the
most responsive civic bodies OF the
srate of California. the following hg-
.,res given out by the chamber OF COM
,,erce of this city deserve special con-
si5eration in this connection;
The barley crop OF lsOt' accorolns
TO the United States government
mos was: Acres. 100000; yield, To-
osS ooo centaIs; value, $lI,2S2,oeo;
,,-ohable value of land employed, about
The hops crop. according to the
same authority. during the year 1917
vas. Acres. 5000. yield, S5,OVV pales'
a. mounds. 100000; value OF crop,
s. 500 GOO; invested in the industry
about Sc. 100000.
II Is not too much to say. after
et,1dvine these figures, that the pros
-,orif1, Of California, as well as the
prosperity of San Francisco, are IN
5orwoxen with the brewing OF beer.
The brewing Of beer Is a. most an
,icnt and honorable business TO which
tbe brewers of san Francisco have
never failed TO do the utmost credit
r~l,a,r have maintained the standard OF
their trade and have put forth prod
nets which have been passed upon
most favorably by the connoisseurs OF
an the civilized nations Of the world
r-rs,-elers appreciate tile beers of San
lr~ancisco as much as do the citizens
who have been drinking them through
many generations. They carry their
fsrae abroad and thus increase the
business and prosperity OF the local
.frewers. which. of course. increases the
business and prosperity Of the city.
IN is indeed. an ancient and honor-
ble trade. To narrate the history OF
fbe art Of beer making is to tell a
story that is as old as the human race.
TO trace the art of brewing from its
carly DAYS down TO the present time
necessary IDdl We pass
through ali the ages OF antiquity, for
the art that was practiced so crude
ly by the prehistoric peoples was fol-
lowed with Jess primitive methods by
both the Egyptians and Assyrians. La
Ter the Greeks and Romans made their
brews. while from the earliest recorded
times. the Teutonic races have pursued
fbis art so successfully that praise Of
their skill has long taken the form
of poem and prose. in song and story
while the. tributes Of esteem that were
everywhere paid to Gambrinus. the
acknowledged patron saint Of brewing
are but another method by which the
lovers Of good beer strove to testify
their apprecfation of the beverage for
which his name stands.
san Francisco is proud of its brew
cries and proud of the men who have
been engaged in the brewing business.
Zhey have always been energetic. pro-
= sssive. charitable and good masters;
they have taken large share in the
civic activities Of the municipality; and
. they have helped. by their excellent
products. TO spread the fame OF this
. city ak over the world as A place where
beers are made that go straight to the
spot"