ART OF BREWING

Timaru Herald, Volume CXLIII, Issue 20784, 20 July 1937, Page 9

ART OF BREWING

LARGE DOMINION INDUSTRY ROTARY ADDRESSED The extent of the brewing industry in New Zealand, which in 1936 produced 12,000,000 gallons of ale and 1,000,000 gallons of stout, and its value to the Dominion exchequer, were mentioned by Mr C. M. Lagan, who was yesterday’s speaker at the weekly luncheon of the Timaru Rotary Club. Mr H. Washbourn was chairman for the day.

The source of primitive brewing was enshrouded in the dense mists of antiquity, and the history of beer and that of the evolution of man were concurrent, said Mr Lagan. The art of brewing lay neglected for about 1000 years after the decline of Egyptian civilisation, and was revived by the large monasteries to provide entertainment and wholesome nourishment for pilgrims. Brewing subsequently was extended to production in households and on a vaster wholesale scale until to-day it had become a product essential in most of their lives. It had to-day also become an art. The brewing process commenced necessarily with the use of the only suitable grain—barley, continued Mr Lagan. In the selection of that essential it was all important that only the most suitable barlies were used, those that showed absence of skinned and broken grains. Germination tests were made and very often proved that apparently "live” barlies were in reality “sleepers” and of no use to the brewer. Steeping of selected lines followed and in that process constant aeration and changing of the water was necessary in order that no stagnation should take place. “Growing” on the malthouse floor for a specified time until germination was attained was the next operation, and after about eight and a-half days, depending on certain circumstances, the barley or malt, as it was then known, was elevated to the kiln to undergo the process of roasting in the first Important stage immediately prior to it becoming usuable malt. After four to five days at a continually rising temperature the malt was removed and binned until it was thoroughly cooled and matured. From the various bins quantities were drawn as required tor screening and crushing. Very careful handling was then necessary to ensure that the malt would reach the malt mill in perfect condition. It was screened, brushed free from any germ-laden dust and polished by special machines. The malt mill, having cracked the malt, it was elevated to the grist case for mashing. Water of the necessary temperature was introduced, and the malt extract commenced to flow into the boiling copper. The golden sweet wort flowed until the full quantity was extracted from the mash. A period of boiling then took place, and at a given time hops and sugar only were added. After further boiling the liquor was released to flow over a refrigerator into a large vessel where fermentation would commence after the addition of pure yeast. The transference to the cellar took place shortly afterwards, when the final fermentations were effected. At the conclusion of that process the beer was transferred to casks to be placed in store for maturing and ultimate consumption.

Efficient Bottling Machine

Referring to the bottling process, Mr Lagan spoke of the modem bottle cleaner, a machine costing about £2OOO, in which 150 dozen large bottles were soaked in cleansing solution, rinsed and double brushed inside and out, and finally rinsed in water that had been boiled prior to entering the pipe line of the cleaner. The machine was capable of dealing with more than 2000 an hour, or nearly 40 a minute. On discharge from the cleaner the bottles travelled on specially designed conveyors, and as each bottle passed a powerful lamp it was “sighted” for possible but most unlikely defects in washing. To the filling machine, still untouched by hand, the bottles were filled with filtered beer by an ingenious method, after which they were transferred, still automatically, to the crown sealer. The filled bottles passed on to a pasteuriser which dealt efficiently with 150 dozen an hour. The next and final state was the labelling. Although the beer remained in store for about two weeks, it would be possible to consume It immediately, as maturity had already been effected before It reached the bottling store. Emphasising the importance the industry had on a national exchequer, Mr Lagan said that brewing contributed a considerably greater proportion than any other industry. In 192122 beer duty alone at Home amounted to £135,000,000 per annum, or £370,000 a day (Including Sundays). It would be considerably more to-day. Indeed, brewery companies now functioned as unpaid tax collectors, as trading reports published showed that for every £1 earned by them the State received from £7 to £lO, or nearly one-third of the £950,000,000 originally stipulated for in the 1921-22 Budget. Mr Lagan explained that beer duty paid in Nev; Zealand in 1936 was nearly £BOO,OOO. Persons engaged in the industry totalled 900. Salaries and wages paid were £268,000. Barley used amounted to 597,000 bushels, hops 504,0001 b, and sugar 1250 tons. Ale produced was 12,000,000 gallons and stout 1,000,000 gallons. The functions of customs officers were mentioned by Mr Lagan, who said that they had keys of the gates and premises and could enter at any time without permission. They checked the stocks and after taking “a dip” assessed the amount of duty to be paid. They could check supplies down to a bag of sugar. Duty was paid every Tuesday in cash, and before any cheque could be presented it had to be guaranteed by the bank or marked. On the motion of Mr C. Shackell, Mr Lagan was accorded a hearty vote of thanks for his address.