The Spokane press. [volume] (Spokane, Wash.) 1902-1939, 1910-03-20
G ONE GLASS OF BEER-CLEANLINESS IS MOST

grees-41-2 R. This is done in an
incredibly short time, the rapid
change in temperature being made
in fall of about or 10 feet over
the coils, through which COM
pressed ammonia is being constant
ly pumped.
IN FERMENTiNG TUBS TWO
WEEKS.
Now, the wort is ready for the
fermenting tanks on the third floor
and after the yeast is added, the
fluid which now has a dull yellow
ish color, is kept in the fermenting
tubs from II to ID days. During
the process of ferment the wort
throws off strong scent of car
bonic acid gas that will extinguish
the flame of candle and is al
most intoxicating when breathed
from close to the slow foaming
surface.
AGING CELLAR AND CHIP
CASKS.
J The next station on the way to
marketable beer is the aging Gel
lar, Immediately below the fer
menting room. Here the beer re-
mains for tbout two months, when
it is transferred to the chip cellar,
one of the strangest and most in
teresting processes. The beer is
placed in large closed wooden
casks, certain amount of new
beer is added and a quantity of
beech chips, cut lengthwise of the
grain, is placed in the tanks with
it to float about the surface and
gather up whatever yeast that may
remain in it. The old beer is re-
carbonated by the mixture of the
new beer and in this chip cellar it
is allowed to remain for another
month, under bung and tightly
closed.
PASSING THROUGH FILTER.
The beer passes next through a
gigantic filter of % compartments,
consisting of wood pulp COM
pressed under from 35 to 40 pounds
of hydraulic pressure. This
thoroughly clarifies it and gives it
the desired brilliancy and it is now
ready for the market.
While it requires but about IA
hours for the MASKING, cooking
and boiling process, prior to the
time the wort reaches the ferment-
ing tanks, it is now seen that
more than three months have been
consumed in its various processes
afterward.
IRON KETTLES DETERIORATE
BEER.
"Why is the big kettle in which
the hops and wort are boiled made
of "copper"" Mr.. Mraz was asked.
THAT is because no other metal
has ever yet been discovered that
will not have a bad effect on the
beer. For many years men used
iron kettles, which cost but a small
part of what must be paid for one
of the big copper kettles, but their
beer did not come out right in the
end, despite all manner of expert
ments with it, after it had left the
boiling process. 1t deteriorated
the beer and left it hazy, and not
until it was boiled in copper ket-
tie was this difficulty removed"
THE PROCESS OF BoTTLlNG
BEER.
A trip through the bottling
works at the Schade brewery
proved almost as interesting to the
layman as is the journey through
the different departments of the
brewery. Here the law of cleanli-
ness is obeyed as scrupulously as 1t
is in the brewery and especially in
the fermenting room. Practically
everything is done automatically
and never was better demonstra-
ton of labor-saving machinery ever
seen than in this place.
The bottles, which may have
been used many times before, are
placed first in the sOaker, in a
strong solution of caustic soda and
water. which cuts the sediment
from the inside of them. Next, a
dozen or more bottles are brushed
and sprayed at on time in the
bottle washer. Circular brushes
that revOlve at tremendous speed
are thrust into the bottles, held
necks down, over the sprays of
water by the machinery and clean
ing n dozen bottles as well in a
few seconds as a person could
clean one by hand in couple of
minutes. Following the washing,
they are automatically rinsed and,
If then. on examination. the bottles
are found yet to be unclean. they
are run completely through the
same cleaning process once again.
HOW BRE WIS PAsTEURIZED.
They are now passed on to the
bottling machine, which fills them
with beer and crowns them with
an alright cap in an instant. Now
comes the pasteurizing process.
which is merely the passing of the
bottled beer through water that
gradually grows warmer on the
way through. Seventy minutes are