Milton Brewery

Bruce Herald, Volume XXX, Issue 3098, 12 September 1899, Page 3

Milton Brewery

1" This old established brewery, dating baick-to-^he ; days * whirr ' Milton °w*as in its infancy, has been recently overjhauled, and is now once; again in full swing.; Mr W. . Wood, late ,of Strahan's, Brewery, ? who ; has recently taken the brewery over from the late proprietor, Mr Scudamore, has effected .wonderful changes in; : the whole* ap> pearance of the, buildings, the structure having been whitewashed from top to bottom. A 'All -the* old iron piping in connection with the brewery has been pulled down, and new galvanised conr ,nection : substituted. These, pipes are all erected in sections, thus facilitating their cleansing after use. A new liquor vat has been erected which is boiled by steam, this process doing away with a large underback. As the ■***worts ,, are now pumpeddirect fromthe mash to the copper, it obviates the necessity of the "worts" standing a long time and thus getting cold. The new pump is one which can be taken to pieces quickly, so that it, too, can be cleaned easily after being used. All new galvanised piping has been substituted for the indiarubber piping leading from the fermenting tub to the cleansing square. Mr Wood brews entirely on the " skimming " principle which does away with much unnecessary labor, and as by this method the beer does not pass through so many vessels, it is produced much cleaner and fresher. The brewery also makes a speciality of the brewing of stout. Mr Wood comes to Milton with a high reputation as a first-class brewer of ale, and especially of stout, and has won several high awards for his late employers both for bottled and bulk productions. | The water supply is derived from a spring beneath the premises, and is pronounced by analysts to be a splendid brewing water, needing no artificial preparation. The method of direct firing is the one used in the brewery, steam being only used for the hot liquor vats and for power. The beer as turned out now-a-days is a very different article from that consumed by our fore-fathers, the heavily hopped and matured beers which then were in vogue having been replaced by light fresh clean tasting ales, which are required to come into brilliant sparkling condition a few days after they are racked. That the beer should be absolutely brilliant is, of course, of primary importance owing to the critical glass test to which most ales is now subjected, and after having in- | spected the samples of both bottled and bulk ales and stout shown us by Mr Wood, there can be no two opinions that if quality is essential to success, Mr Wood's is assured. We learn that Mr Wood is more than satisfied with his undertaking, and that since starting the output has steadily increased, in fact the output is doubling itself every month. Judging from appearances, Mr Wood's enterprise and energy will be amply rewarded in the future success of the Milton Brewery.