Year: 1859

The Detroit Free Press has an article on the
subject of manufacturing lager beer in that
city, which will be of interest to all who
indulge in that drink. We extract the fol-
lowing showing how the article is made:


The first step in the manufacture of lager
beer is to procure the stock. Hops, malt, and
yeast, the same as ale, compose the sole in
gradients of lager. The hops are procured
by the large manufacturer direct from the
grower in Otsego or Herkimer county, in
New York, while those not so extensivelyin in
the business procure their supplies of the
hop dealer here The malt is also purchased
by the latter class, who have not the con-
veniences for the manufacture. The ingre-
dients are mixed, boiled, drawn off and
cooled precisely in the manher and with the
same appurtenances as for ale. Indeed it is
all beer until the yeast is put in, and it is set
for fermentation; here the process differs
When the liquid has become cool--say a
temperature of forty degrees Fahrenheit-it
is passed through conductors conveniently
arranged to chamber under ground. Here
are arranged long rows of huge tubs or watts
each of capacity of fifty or seventy-ive
barrels, as the case may be, into which the
liquid is poured. Great care is observed to
keep the temperature of this apartment at a
proper stage. 1t is not allowed to be above
thirty degrees, nor below freezing, or
thirty degrees, and it is for this reason that
the liquid is so carefully cooled before it is
brought down, lest its heat should be impart-
ed to the atmosphere of the vault. There is,
of course, no light here but that of the tai
low candle, which the workman carries in
his hand. s


The yeast being mixed with the beer, and
the Vats filed to within few inches of
their tops, it is left to ferment the date
when each vat was "set being chalked
upon it. After two or three days a very
thick, cream-like froth rises to the surface,
which is very beautiful in appearance, but
contains the very essence of bitterness. The
beer remains standing, untouched, during
two processes of fermentation, known as
the supper" and the under fermentation.
The former brings the yeast to the surface
of the liquid, beneath the covering of froth.
In short time it again disappears, and f.
nally collects at the bottom of the cask or
vat, which is designated as the under fer
mentation. To accomplish these two pro-
cesses requires from six to ten days. With
ale the yeast is drawn off when it first rises
and the beverage is then ready for use
But the lager is now just commenced. The
vat is supplied with a faucet inserted just
above the yeast, SO that the liquid can be
drawn off without disturbing the yeast. 1t
is then conducted into another vault or Gel
lar, beneath the fermenting cellar, where it
is put into huge casks of the capacity of
I.--, ,tc ,lo-o L.
their sides, and are carefully closed to ex-
clude the air. This process is called clay
ing" the beer.


The casks are marked with the date when
they were filed and each remains unmoved
| and untouched for at least six weeks. Some
| brewers let their beer lay three and four
months, but none less than six weeks. Even
| greater care is taken in the laying cellar, to
keep the temperature at a proper point, than
in that where the fermenting is DONE
Thirty-fve degrees of Fahrenheit is consid-
cred good state of atmosphere, and it is
never allowed to become more than two or
three degrees warmer or colder than that
The apartment is never opened except when
necessary to put in or take out the beer, at
which times everything is put in readiness
beforehand, so that the door shall be kept
4
order more fully to regulate the temperature
a well-construeted beer vault has an apart
ment filled with ice, communicating with it,
which may be opened or closed as occasion
may require. When the beer has lain the
proper length of time, it is ready for use.


The beer, before being taken out of the
vault, is drawn off into barrels, half barrels
or kegs, and cask is never refilled until it
has been cleansed. This cleaning is done
once year, when all the casks are drawn
up the heads taken out, and the interior
thoroughly washed and rinsed They are
then put back to be reflled The keg of
beer is kept in a cool place until required
for use, and when tapped should be drank
Immediately. The German lager drinker
will sit awhole evening in a bier halle, and
only drink glass as fresh keg is tapped /;
never taking second glass from the same
tap. The brewers of Detroit make much
more beer than is required for home con-
sumption. The principal towns in the State
get their supplies here, and large quantities
are shipped to Buffalo, Toledo, Cleveland,
Milwaukee, and Chicago. Some of the beer
here has a reputation for excellence unequal
ed by any manufactured in the United
States