Men materials and equipment

Press, Volume XCIX, Issue 29265, 25 July 1960, Page 12

Men materials and equipment

Only the best is good enough to brew the finest beer

Adherence to this principle makes the modern Brewery an elaborate organisation. The “Brewer is, of course, not one man but a staff of brewers. The Head Brewer is the Production Manager. He has many more people to direct than just those who are directly concerned with the actual brewing (the mashing, boiling of the malt and hops, fermentation of the wort). As Production Manager he has to co-ordinate this with a variety of secondary activities each of which is essential to the success of the whole operation. In addition he is linked with the national organisation through the Technical Department and with the administration organisation through the Branch Manager.

tion. This means large boilers and other equipment. Equally important is refrigeration for which there is elaborate plant, pumps and compressors. There is a range of electric motors and various special pieces of mechanical equipment with special jobs to do the automatic machinery which washes, fills, caps, pasteurises and labels bottles in the bottling house, the malt mill, water treatment plant, pneumatic conveyors. Ttj keep all this working at peak efficiency require*.the services of a variety* of trades mechanics, electricians, and plumbers.

Much more than tidiness is involved. All the advantages of human skill, choice materials and ultra-modem equipment could be negated by the tiny enemies of man the bacteria and other micro-organisms that inhabit the air if there were any lapse from the most exacting standard of cleanliness of both plant and its s-rround-ings.

Both the operators and maintenance staff carry a high degree of responsibility. There is no such thing as an unimportant job in this modem Brewery. Experts in all fields of the brewing industry . . . the finest raw materials nature can produce . . . the most up-to-date brewing equipment in the world ... all play their part as the basis of the business of New Zealand Breweries Limited. Only with these can this huge enterprise retain the high standards of Eurity and quality that ave made its name

Most of the heavy work in an old fashioned brewery had to do with lifting and carrying materials or containers. Such drudgery has been eliminated in the modem breweries. Even the cask washing is almost entirely automated. But the machines have to be tended and the brewery has to be kept scrupulously clean. This latter ii of vital importance.

In the modern brewery engineering goes hand in hand with brewing. This is what makes quality brewing in large quantities possible. Steam is required in large quantities both for the cooking processes of the brewing and for sterilise-

synonymous throughout New Zealand with finelybrewed beers.