PEERLESS ALE AND STOUT

Te Aroha News, Volume XLI, Issue 6410, 3 November 1923, Page 5

PEERLESS ALE AND STOUT

PURITY ENHANCED Just as essential as the sun is to all forms of life, so is pure water an essential to beer. The high reputation which Peerless Ale and Stout has gained is due in no small measure to the excellence of the water used in their manufacture.

Messrs C. L. Innes and Co., Ltd., Waikato Brewery, Hamilton, however believed that these famous liquors could be made even better, and with that object in view, looker round for the best method of effecting an improvement. Their artesian water supply was failing, and this caused the firm to seek a better and more permanent supply. They were successful in negotiating for the supply of a magnificent spring of water in Hamilton East, a spring which has been known to old residents for the last 50 years.

Analysts tested the/ water, and pronounced it to be admirably suited for brewing purposes, while the bacteriological test of the Health Department revealed it to be of excellent quality. It was decided to bring the water across the Traffic Bridge to the Brewery, and at considerable expense an electrically-driven pump was installed at the spring and pipes were laid across the bridge. This pump, which is capable of delivering 3000 gallons per hour, is controlled from the Brewery, and the supply of water is considered to be practically inexhaustible. Though the water was. pronounced by experts to be absolutely pure, the firm decided to take no chances of the supply being contaminated by surface drainage, and a large concrete cylinder was sunk to protect the spring from outside interference.

Water is the principal ingredient in Ale and Stout, and if the water is of poor quality the liquor naturally suffers, no matter how good the other materials may be. The new water having been found to be admirably suited for ' brewing purposes, the quality of an article already enjoying a great reputation has been considerably enhanced by use of water from the new supply. The new water seems to bring out the full flavour of the hops and to give the liquor that delightful nutty flavour so much appreciated by those who enjoy a good glass of beer. The Aie and Stout made under the new conditions are now on the market, and its improved quality has been most favourably commented upon. It should be pointed out that Peerless Ale and Peerless Invalid Stout are pure beverages and made only from’Malt, hops and sugar, and are matured naturally and there is no artificial conditioning, as is the case with some liquors. Special machinery has been recently installed to enable the bottled goods to be handled more expeditiously in the Brewery, so that larger stocks can be kept to mature before going on the market. The same pure water is used in the manufacture of the firm’s aerated waters, which have also benefited by using this spring water. In the near future Peerless Ale and Stout will be on the Auckland market and Auckland residents who now have to be satisfied with drinking Peerless Waikato, will be able to enjoy these popular and pure beverages in their Ale and Stout when they come to the home town.—(Advt.)