BREWERIES & EQUIPMENT

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freemexy

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Beer brewing began in the Delaware Valley in the mid-seventeenth century when early Swedish settlers first brewed beer in the home. Quakers
established the first commercial brew houses in Philadelphia in 1683.
Eastern Pennsylvania's rich farmland provided an ample source of barley
and hops, key ingredients for brewing beer, and the proximity of the
Delaware River allowed Philadelphia brewers to ship beer south to
Wilmington. By the American Revolution, Philadelphia was among the
country's leading brewing centers, and remained so through the
late-nineteenth century.Brewing equipment

SOUVENIR ALBUM
F.A. Poth Brewing Company
Philadelphia, Pennsylvania
1890
This souvenir album from the F.A. Poth Brewing Company of Philadelphia contains twenty color plates with views of all parts of the
brewery. Shown here, clockwise from top left, are a general view of the
brewery complex, an interior view of the brew house, where water, malt,
and hops are combined to create wort, and an interior view of the
fermenting room, where barrels of wort are left open to the air as yeast
converts sugars into alcohol, turning the wort into beer.

ENGRAVING
"View of the inside of a Brewhouse"
The Domestic Encyclopedia
by A.F.M. Willich
1821
Text accompanying engraving:
Of the Brew House
The following is an eligible construction where brewing is followed as a trade. "The cold liquor [water] pump A, raises the water from the
river or well B, which, as well as the wort pump M, is driven by a horse
with proper machinery, which likewise grinds the malt used in the
brew-house. The grinding house is situated between the pumps, as may be
seen by the mill spout P, which conducts the malt from the mill into
the mash tun H. The liquor from the river B, is pumped into the cistern
or reservoir, where it is ready at all times during the hurry of
brewing; and from the cistern it passes through the large pipe D, into
the liquor copper, E, where it may be stopped by a cock at the extremity
of the pipe. The liquor when warmed for mashing is let into the
mash-tun, H, by opening the cock, F, in the bottom of the copper, and
runs down the trunk Z, which carries into the raising spout, G, in the
mash-tun, H, this spout by a notch in the moveable or false bottom of
the mash-tun, conducts the liquor between the moveable and real bottoms,
which, by ascending, assists the mashing very much.

The extract or wort is let go, by turning the cock, K, into the underback, L, and is from thence carried by the horse pump, M, into a
level with the wort copper, O, and runs from the pump through the
pipe,N, into the wort copper.

When cold liquor is required for mashing, as is the case in small beer brewing, it is obtained from the cistern, C, by the pipe, Q, which
communicates with it.

Thus these three very laborious parts of the business, viz. pumping the liquor from the river or well; mashing, and pumping up the worts
into the copper, may easily be performed by two men; and they are able
to mash a very considerable quantity of malt, and attend to the steaming
of the casks, liquoring the backs, &c. between the mashes. When
all the worts are in the great copper, O, and are boiled sufficiently,
they are run off into the first back, T, by turning the cock, R, from
the spout, W, conducting the worts from the drainer, S, which detains
the hops. This back communicates with the two large backs, Y, which are
sufficient to contain all the worts, and they may be laid at a greater
or less depth, by using one or both these backs, stopping either of the
pipes, X, by putting in one of the plugs, U. The situation of these
two backs is higher than the fermenting tuns, and by pipes the worts are
conveyed into them below; and if there is conveniency, the tuns, when
cleansing, ought to be high enough to fill the casks in the cellar by
means of a leathern pipe.

Posted 04 Dec 2019

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