Page 14 Advertisements Column 1

Press, Volume XCIV, Issue 28159, 24 December 1956, Page 14

Andrew Lees (NX) Ltd. Extend to all Sjmlhifp For our customers' convenience we are open between the holidays. Andrew Lees (N.Z.) Ltd. 226 HIGH STREET and 202 MADRAS STREET. CHRISTCHURCH.

A REFRESH/NG' WteAVIyA °f 1» »SaV’Jsk s “ l °™ ! W e ■ •’ * U CHKN’STS ANO STORKS

■BARLEY HOPS RESEARCH MALTING rIILLING HOT LIQUOR MASHING BOILING COOLING YEASTING ES3SSjQQS]S| MATURING FILTERING COLD STORAGE Add yeast to ferment 1 NOW begins the fermentation process. Previously, Barley, the main ingredient of the beer was malted and mashed to convert its starches into sugars. Now, in fermentation, this and the cane sugar added whilst in the Kettle, is transformed by the yeast into alcohol and CO 2 gas. The minute living cells of the yeast feed on the sugars in the wort, changing the bitter sweet liquid into the palatable beverage that is New Zealand’s favourite drink. The fermentation must be carefully controlled by regulation of temperature. The process of fermentation takes 6—B days and the Brewer and Head Cellarman with periodic checks by the laboratory staff are by their watchfulness and skill ensuring that the beer you drink is of a consistent quality, always pure and refreshing. At this stage, officers of the customs department measure the contents of each fermenting vessel to assess excise duty. Drink with discrimination ... drink ... good wholesome beer on all occasions l IzrarP&mSol Sleepy drivers die with their boots on. _ l?? —, ~ .. S\Z. Road Safety Council -*