The Spokane press. [volume] (Spokane, Wash.) 1902-1939, 1910-03-20
. I'D you ever wonder how beer
is made?

~ I'D you ever wonder how beer
ID is made?
1t seems that, no matter
whether a "teetotaler," local op-
TONER" "a moderate user or a
constant tippler and imbiber of
foolish water" there naturally
fingers in ones mind a desire to
know just how this stuff is made
Ia natural curiosity regarding
even just few of the tricks of the
amber brew making trade. The
curiosity apparently fingers more
generally among men and women
who harbor an aversion for intoxi-
cants and abhor all that is intoxi-
eating because of alcohols i'll
effects seen upon the streets of the
city.
However, in spite of that hatred
for the demon rum" term,
which, in temperance tracts and
lectures, Is brought to embrace
practically everything upon the al
coholic beverage calendar, there
seems to be no trade that demands
more real cleanliness and more
actual science than that of the
brewer.
BREWERY MUST BE KEPT
VERY CLEAN.
Let the big cold room containing
the fermenting watts become foul
and dirty and havoc will be played
with the hundreds of barrels of
working" wort, which, if scien-
tifically and properly handled, is
destined later to become beer. 1t
- is as susceptible to impregnation
with foul scents and flavors as the
proverbial cheap boarding house
butter, which by some popularity
of its nature becomes redOlent with
the smell of cabbage and onions,
sauer kraut and picked fish and
about everything that is set away
with it in the culinary. according
to Brew Master w. J. Mraz, an ex-
pert brewery Overseer at the
Schade brewery
BREWER SAYS PUBLIC
MlSLED.
eve are always glad to show
visitors about the pant, for the
majority of them are misled as
to the actual conditions existing in
breweries; are deluded as to the
actual conditions existing in the
breweries; are deluded as to the
manner in which beer is made and
as to the actual time that is con-
re II M,
Mraz, while escorting representa-
tives of The Press on their maiden
tour through the mysteries of
brewerydom.
Nov, for instance, we find many
people who are. Of the impression
that we can make beer one day
and have 1t on the market the next,
while, as matter of fact, more
than three months are generally
consumed in putting beer through
the various processes that are
necessary to make it marketable ="
ON THE TRIP THROUGH THE
BREWERY.
Mr.. Mraz started in his explana-
ton of the operation of the brew
cry at the very top, where long
tiers of refined grits and germinat-
ed barley or malt. in sacks, were
piled about within convenient
reach of the hopper chutes leading
to the mash tubs on the floor be-
low. Making Of the mash is the
first and one of the most particular
features of beer making" he ev-
planned. The mash is made from
this terminated barley and refined
grits (refined mean. Water is
turned on this in the mashtub, a
great receptacle fitted with ma
chnery not unlike the big power
dough mixers to be found in the
bakeries.
STARCH is TURNED TO SUGAR.
1t is in this that the starch of the
barley and grits Is converted into
sugar. 1t Is started through the
process at low temperature and
gradually heated till it reaches the
converting point. In fact this is
where the wort Is made by an in
fusion of malt and water. From
this vat, the bottom of which Is
fitted with fine screen that pre-
vents the body of the mash from
passing out, the wort is drawn off
by an ingenious process from all
parts of the vat at once to a big
copper kettle. 1t is a big one. too,
all made of copper and holding
1875 barrels, or 1000 gallons of
contents.
HERE THE HOPS ARE ADDED;
COOKING PROCESS.
With the wort drained Off to this
kettle, the hops, the preservative
and flavor of the beer, are added in
various quantities and at certain
intervals. The mixture now passes
from the big kettle into the "hop
jack" which extracts the hops
from the fluid, after which boiling
stuff is pumped to floor above.
where it passes over system of
copper cooling coils which reduces
it from boiling temperature of PIP