Messrs Robjohns & Sons' Brewery

Hastings Standard, Issue 246, 13 February 1897, Page 3

Messrs Robjohns & Sons' Brewery

Messrs liobjohns and Sons' Brewery, which occupies some 2.J acres in Welles-ley-road, Napier, is one of the best appointed and severely clean if not the largest establishment of its kind in the colons'. Mr \Y. liobjohns. who manages the conserving department oil being applied to, very kindly undertook to pilot a member of our staff through the firm's extensive premises and explain the art and mystery of beer-making in its various pro-

cesses. The water used in the manufacture of the liquor is drawn from a depth of over 400 ft, and is very pure and as as clear crystal. This is the deepest artesian well in Xapier. and the quality of the water obtained more than justifies the expense incurred in sinking so deep. The water is pumped into tanks at the very top of the brewery, and then doublefiltered through two filters which the firm has recently imported from Home at considerable expense. After the water is filtered it is then boiled when it is ready for the mash tun. Indeed, in going through the various depurtments what strikes the visitor most is the scrupulous cleanliness which prevails throughout. The barley is hoisted by horse power from the carts to the top floor, where it is stored, and, as it is required for brewing purposes, passed over a Bobey's patent self - acting screen with sliding teeth, which keeps the liars free. This machine effectually cleans the barley of all foreign matter and dust, throwing the residue into large tubs (railed li steeps," where, as the name implies, the barley is immersed in water for a specified time, when it is allowed to escape by opening a valve at the bottom of the '• steeps." It then falls on to the growing lioor. where it is allowed to grow until it reaches a certain stage. It is then hoisted by horse power on to the top of the double kiln and dried. From here it goes to the bottom floor of the kiln, where it is finished oil', and is now known as malt. The malt is taken to the brewery as required, and is then crushed and hoisted to the top story by an endless belt with cups attached, where it undergoes the process known as " mashing" in a large- wooden vat. After the time required for this process has elapsed, the liquor is run into a huge copper capable of holding '2OOO gallons. Here the hops are added, and, after the allotted time for boiling, the ambercolored liquor is run into a bopback and then pumped upwards by a double-action, hot liquor pump into an immense rectangular tank, where it is exposed to the cold air and partly cools itself. To complete the cooling process it is run over a double refrigerator and cooled bv a Hall's freezing machine, when it runs into the fermenting tun, where; yeast is added, and fermentation commences. After standing here the required time, it is run into barrels in the cellar, and ultimately becomes that wholesome, healthful, re freshing beverage dear to the soul of every right -minded Knglishman beer. The cellars are constructed specially with a view to coolness. The walls are built of thick concrete, whitewashed inside, and 011 the outside clustered with ivy. Tin; flooring is also concrete, over which runs a continuous flow of artesian well water, and in these spacious cellars, of which there are two, are stored several hundred hogsheads of the refreshing liquor. Uii the return of empty barrels from the publicans, they art; subjected to the rigorous cleansing process which is so obvious throughout the establishment. The casks are thoroughly st.-amed from the boiler, after which they are well rinsed with hot and cold water, and carefully dried. Messrs hobjohns and Sons' bottled stout call ; for -pecial mention inasmuch a - the care which the firm devotes to the manufacture of tins beverage lias singled it out from all other colonial makes as a liquor which holds equal rank with fluinnesn' far-famed poi ler. and as a strengthening tonic for invalids, the Napier faculty profess the greatest faith in it. This firm h- the only colonial hou-e which capsule,-, each bottle, (timing the article out in a cle.lll, businesslike in; Hint r. Another departnn nl v. a 1., d in c<>n junction with the mam bnsm. ... is the in;iilufaeture < f hup and iaai-hunnd bed's, winch gives employment to a huge number of band-, who, owing u. the large and i:.< 1. .'--...g waiie, are kept bllTllv employ • t. AH the nmcluiicrv on the premises is W'.d.i '1 i>\ a 1,. \\ Tal.gey n ,12 ll.l'. ell g'.iu- >upphed w.th mean: fr. m p.iOet s/ifetv boiler In va. l.:mi!ii(.'ham. '111!'- bi'lhr lj litu.d with a safeH um»tle, an alarm when the Hater s a ct-Haiu level. fspeakmg g.-nerallv, the Invncrv i> like a beehive fii'f industry - anil the discipline which pre. t.ulb under this able management <;1 ifr J. A- hteveiis, the brrwtr, is •\. I. i•! t : -,en to the most -up< 11,, i d ~h.t > i\,: I,'icii employee, fn>n,lni td'lcu to the In- 111 -i■ .\: pM is ■,! . i . i.. j,. .i. i, which mi' done with clock, w. • > It i , W ill. a ~< < f mil . . . Wi.,,-! *p, itn-< v .'■■ liii- f a ihe !ai '.j .1 hrmi.e - j:,,. Jiianajfeltteltl, I. i*t .lot ma i« a-.1 . !';- t . w'.i.-n til. 1 e .» di-sphu I 1 the plj, i■> Mt.ubl the liiJU. V.!.u It.ilwl 1..1 i« "4 teal! I >ui that* for their n!e nnd stout ul the last ilaAkt > h.n Agricalturni and Past-r-i! J»«wy * Www.