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Germania Brewing Company
| Name | Germania Brewing Company |
| Ortssitz | Philadelphia (Penns.) |
| Straße | Broad Street |
| Art des Unternehmens | Brauerei |
| Anmerkungen | Lage im Häuserblock, der von der Broad Street, der Carlisle Street, der Columbia Avenue und der Montgomery Avenue begrenzt wird. John F. Betz war auch Eigentümer der Brauerei "John F. Betz & Son" (s.d.). |
| Quellenangaben | [Philadelphia and popular Philadelphians (1891) 233] |
| Zeit |
Ereignis |
| Dez. 1886 |
Gründung / Eintragung |
| März 1887 |
Beginn des Brauereibetriebs |
| Produkt |
ab |
Bem. |
bis |
Bem. |
Kommentar |
| Bier |
1887 |
Beginn |
1891 |
[Philadelphia (1891)] |
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| Bezeichnung |
Bauzeit |
Hersteller |
| Dampfmaschine |
um 1886/87 |
The Buckeye Engine Company |
| ZEIT | 1891 |
| THEMA | Beschreibung |
| TEXT | The Germania Brewery is another lasting monument of the energy aud enterprise of Mr. John F. Betz, Sr. The Germania Brewing Company was incorporated in December, 1886, and the first brewing was in March, 1887. A new and handsome brewery was erected for the company on Broad street, above Columbia avenue, and it is considered the most compact, the handsomest and most complete brewery of its size in the country. It John F. Betz, Sr. has a capacity of 100.000
barrels a year. The beer is of very high quality, and the two kinds turned out - the Vienna, light beer, and the Munich, dark beer - are considered very high by judges. Drs. Henry Leffman and L. Wolf, of Jefferson Medical College, made an analysis in 1888 and reported as follows: "The Vienna beer is the best of all beers now offered for sale, and approaches more closely to the standard of an ideal beer than any other in the market." The brewery buildings, comprising the brewery, refrigerated storehouse, bottling house, stables, boiler house and offices, cover the greater part of a city block, bounded by Broad and Carlisle streets and Columbia and Montgomery avenues. The architecture is of the Romanesque composite order, and the materials are brick, stone and iron, with red pressed brick front, terra cotta trimmings and brownstone base. The brewery building is surmounted by a dome of glass and iron, 35 feet in diameter and 80 feet above the street, and is absolutely fire-proof. The rotary process is adopted from top to bottom, avoiding unnecessary pumping, everything being done automatically, and with as little handling as possible. At the rear of the brewery proper is the stock house, 70 feet by 150 feet. It is six stories high and has a capacity of 100.000 barrels. Adjoining is the boiler and engine house and the coal sheds, holding 100 tons. The office building is in front of the
brewery, on Broad street. It is 70 feet by 30 feet, and is divided into president's and secretary's rooms and offices and general business department on the first floor, and private rooms aud directors' meeting room on the second floor. In the basement are located wash and toilet rooms and wardrobes. On Montgomery avenue and Carlisle street, in the rear, are the stables and bottling department, with an ornamental frontage on Montgomery avenue of 34 feet, and a depth on Carlisle street of 146 feet. The basement is devoted to general storage purposes, the first floor for bottling, the
second floor for stables, with stalls for sixty horses. On the third floor is the hay loft, and on the fourth floor general stores. A compact and perfect electric light plant is in the yard at the rear. The machinery for brewing purposes is termed a 300 barrel plant, and includes a 300 gallon hot water tank, a 600 bushel meal bin, a 16 foot mash tub, a 16 foot filtering tub, a 16 foot hop jack, a 12 foot iron conversion tub, an iron surface cooler with a capacity of 300 barrels, a 250 barrel copper kettle with steam jackets, a 24 foot long "Baudelot" cooler, a spent grain tank and a spent hop tank, large malt storage bins, two large double rolling screens, combined with two malt scouring machines and automatic scales; an elevator of 600 bushels capacity, which carries 21 receiving bins, and a large malt mill of
400 bushels capacity per hour; a 700 bushel iron meal bin and a 100 horse power "Buckeye" automatic engine for driving
the wheels; a mashing machine, so arranged as to be raised and lowered automatically, and a filtering tub. The mash tub is provided with mashing machines of the "Fiederlein" pattern. There are also spent grain conveyers, malt conveyers, and elevators of all kinds, as well as two 50 ton Consolidated refrigerating machines, each equal to the manufacture of 50 tons of ice every twenty-four hours. The process of manufacturing the beer by this plant is very simple, and only requires four skilled workmen to run the whole machinery. The malt is first elevated to the store under the roof, and then discharged to the rolling floor, where it is cleansed and scoured; then it is weighed automatically and discharged into an elevator, which re-elevates it, and discharges it into the bin over the malt mill. It is then passed by another elevator to the meal bin above the mash tub. The meal is mixed with hot water and more malt added. From the mash tub
the mash is sent to the filtering tub, where it is re-mashed and the wort drawn off into the kettle by its own gravity, the remaining grain at the same time being discharged into the spent grain tank. The wort is boiled in the kettle and hops added; then the beer is discharged into the hop jacket, and after cooling it is pumped to the surface cooler on the fourth floor, the hops being automatically discharged, by means of a false bottom, to the spent hop tank. From the surface cooler the beer is run off over the "Baudelot" cooler, and it is there reduced to its proper temperature of 40
degrees Fahrenheit, thence to the starting tubs and fermenting tubs. It is finally run to the storage casks, where it for the first time is in contact with the hand of man. By this simple and ingenious process the finest beer is produced, and Soo barrels a day can be turned out with the aid of only four men. The trade of the Germauia Brewery has increased only in proportion as it deserves, and at the present time 40,000 barrels a year are turned out, principally for bottling. The management of the brewery is in the able hands of the following gentlemen: E. F. Poulterer, president; John F. Betz, Sr., treasurer, and Joseph M. Ritter, secretary. The bottling department, which is a most important branch of the concern, is under the personal superintendence of E. F. Poulterer and I. W. Stewart. |
| QUELLE | [Philadelphia and popular Philadelphians (1891) 233] |
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