South Bend news-times. (South Bend, Ind.) 1913-1938, 1913-07-18
Brewers of the Famous


He diligently explained every step in
detail as we went through the place
and when a point was not quite clear he
insisted in going all over it again until
We understood it thoroughly. In the
course of conversation, however, Mr..
Glueckert stated that there were many
features to which he could not do JUS
tiCe since there were no English equiv
alentS for the German terms which COW
cred the subject precisely.
THE PLANT.
The plant itself is entirely Self-con-
tanned. 1t maintains its own water
works, supplied by three wells about
145 feet deep, and no city water what
ever is used. Then there is the power
plant which generates electricity for the
individual motor driven machines and
for the lights, and two ice plants have
been installed, one of IS tons capacity
and the other of 100 tons capacity.
Briefly, the brewing of beer consists
of extracting with warm water the fer
mentable substance of barley, or other
grain which has been previously matted,
and this infusion evapOrated by boiling,
hops having been added to preserve it.
The liquor is then fermented. And there
you have it. However, should you start
out to make keg or two of beer by this
formula, the results are not likely to be
satisfactory. A more comprehensive
knowledge is essential, very essential,
We should say. You will find it much
less expensive and blame sight more
convenient to buy your beer.
In general, the different steps neceS-
Sary to produce good beer are the grind
ing of the malt, MASKING, boiling, cool
ing, fermenting, cleansing, storing and
bOttling.
GRINDING.
The malt as you know, is barley or
some other grain which has been treat
ed in a manner so that it will Weld up
its fermentable substances with little re-
SiStance. In reality it is crushed instead
of ground, for if it were reduced to a
powder like flour, when placed in the
mash tub or kettle and mixed with wa
ter, it would form a paste and the re-
suit would be a few elephantine dump
lingS, whereas when it is merely crush
ed the particles do not stick together.
and the water has an opportunity to
Seep through the entire mass and drain
off, having absorbed the necessary e1e-
mentS in the malt.
Having been properly crushed, the
malt is then allowed to stand say a
hours in order to get rid of the heat
absorbed in passing through the crush
ing rolls. 1t is then ready for the mash
tun. MASKING.
This latter is an immense upright CYL
Under or Kettle entirely enclosed with
the exception of a sort of charging door
at the top through which the crushed
malt is passed The false bottom of
this receptacle is of copper with hun
dredS of perforatiOnS through which the
liquor drains off. Up through the cen
ter is a revolving shaft to which is at
tached a number of metal rakeS or forks
which mix the mass thoroughly after
the water has been turned on. The wa
ter, having first been boiled for a Suf-
ficient period is reduced to a certain
temperature which do not recall at
present as it is not gagged in the Fab
reiheit scale, and enters in the form of
a shower bath near the top of the tub,
Sprlnkllng the entire contents.
In due time the liquor thus derived
is then drawn off into the boiling ket-
tie, located on the floor below. This
Kettle is large copper vessel much
the shape of the mash tun. Here the
hops are added and the contents are