MAKE MINE MUEHLEBACH

e [Music] [Applause] [Applause] [Music] you know when you travel as much as I do people expect you to have a lot of answers I don't mind telling you they throw me some mighty tough questions what kind of questions old questions about conditions in Southeast Asia fashions in Paris what the Germans think of rearmament you know a reporter has to take a lot of notes to make sure that he does an accurate job very happy I had my notebook with me the other day I was having dinner here with a friend of mine my host uh started talking about beer he asked me if IID visited any of the large breweries in Europe when I told him I had he began talking about Brewing processes well I told him I'd just been through a a brewery here in Kansas City and I had a full set of notes right here in my book with full reference on that subject right here in the heart of America I learned about the making of one of the world's truly premium beers beer that is made in part in the sparkling Copper Kettle I looked upon this vast gleaming expanse of metal and confess to mulebox internationally famous technical director Carl kipl that this was about all I knew about a brewery that such kettles did exist Carl spent hours showing me the Brewing processes that make the essential difference between the premium Brew he makes and ordinary beers he invited me to open open the doors and look into its massive interior and I saw again the sparkle of clean copper and Carl told me the great cube in the center was in fact a sort of percolator which creates a certain controlled turbulence when the wart is boiling Carl nepple as he told me of the Brewing of Premium beer kept emphasizing the importance of quality raw materials and constant control of the beer making process again and again he reminded me all this superb equipment means nothing unless the best and nothing less than the best in barley malt hop s refined grits water and knowledge are employed he spoke of KN how as Chief chemist Dr tbbor Blau turned a valve that introduced steam into the kettle and started the carefully controlled boiling process I learned that it boils like this for an average of 1 and a half to 2 [Music] hours again kful repeated his words about control always constant control he showed me the charts and meters that keep a record of the exact temperature in the greatek kettle at any moment of the boiling process suddenly I asked Carl what's that what's he doing hops he said put on your top coat we'll show you so I put on my Woolen scarf and top coat and entered a great cold room temperature was 35° f a husky Brewer using mechanized handling equipment was moving 500 lb bales of imported hops hops grown on the fertile Farms of Western Germany and Bavaria carefully packed carefully shipped and carefully stored under proper temperature control brew master Jee Barrel cut the government Red Seal which guarantees top quality on an imported hop bail and taking a handful of the delicate green buds he rubbed them gently between his palms and with evident pride and pleasure breathed their Rich bouquet he invited me to do the the same as he told me of the many kinds of domestic and imported hops available for Brewing Jean told me different kinds of hops or added at different intervals to bring out the distinct flavor of each kind of hops quality and control and the best of raw materials brew master KL told me this over and over again the best barley he said the best malt and the best Hops and I have a note here in my book which reminds me that Carl kiple said and the best water I asked doesn't all water just come out of a faucet and Carl canl said yes it did but that kind of water simply could not be used for making his premium beer he invited me to come with him again to the Brew Kettle where he was to make an important test then he said he wanted to enlighten me on this matter of water this said Carl is the floculation test and this I Learned was where the Brew Master's experience paid off by simply looking at the Brew he tells whether or not it is ready for the next step in the Brewing process and I learned that's not ordinary water in the Brew this was demonstrated for me by chemist Lois Hicks who drew a sample of ordinary water from the faucet and tested it for suitability for Brewing her company's premium beer a high reading on the dial is unsatisfactory and this is high kful pointed at a golden dial this was the permutate Water Conditioner it was the name of this massive complex of pipes and tanks many kinds of filtering processes take place here again the matter of control was emphasized the water used in Brewing this premium beer was carefully treated in each section of the conditioner until it meets the high standards demanded by the brewery [Music] back in the laboratory Lois Hicks ran another test on the processed water the same instrument the same dial settings the same button pressed the reading low virtually zero in those properties which are considered unacceptable in water for Brewing premium beer and in the process of brewing and Brewing controls various temperatures are needed and strict control must be maintained over such temperatures this is the massive machine maery that makes this [Music] possible as a former War correspondent I began to look upon the laboratory as a sort of combat control center for the brewery at least I made such a comparison in my mind constant combat was being carried on against the possible infiltration of inferior materials or perhaps undisciplined and unfriendly bacteria control was certainly maintained from this headquarters here miss hix I was told was making a protein test in order to Det determine the quality of malt in the far corner of the laboratory I saw technical director kipel and chief chemist Dr Kor plau engaged in what appeared to be a delicate operation Carl volunteered the information that a pure yeast evaluation was being performed he called my attention to the glass case in which the action was being accomplished he asked me to note the alcohol Flame the fact that Dr blau's hands alone entered the area where the bottles and flasks were located under absolutely sterile conditions Dr Blau carefully removed yeast from the pure culture which lies within this thin culture tube the yeast is a tiny particle clinging to the Fine wire on the end of the instrument I watched it being carefully inserted into a flask of sterilized wart and in answer to my questions I learned that it begins to grow under absolute sterile conditions [Music] I followed kille out of the laboratory and to the top of the building where he showed me a marvelous piece of Machinery this I learned is a wart separator centrifugal forces employed to clarify the hot wart that came here from the great Copper Kettle and send it to these stainless steel plate heat exchangers where the wart is cooled to that temperature required to start fermentation here is the chart which indicates the time and temperature of the wart cooling process control control control this I learned is one of the cooling radiators and these are glass Line storage tanks where the beer is kept at proper temperature each holds over 32,000 gallons the glass lining guarantees that no change will be made in the quality of the premium beer stored here transfer of the beer is accomplished through specially designed holes which are connected and handled under strict sanitary methods this I learned is a beer filter there's nothing nothing better than this unit anywhere in the world this is the machine that guarantees the perfect clarity and Brilliance found only in a premium beer the beer comes from the Great Glass Line storage tanks and goes through these filters on route to its final [Music] bottling control said the technical director and he meant it and I was back in the laboratory watching tests with a sample of the Finish Brew here is a distillation [Music] [Music] test and a test for [Music] acidity a high reading on the dial is desired and achieved this test fascinated me this looked like the kind of a gadget one should have at home for pouring beer for a lot of thirsty guests what's he doing he believe it or not is testing a number of different Brews to see just how much head develops in the glass the technical name is a fo evaluation test well as you can see there's no guesswork in making premium beer such as this at every instant those in command know what is happening as a matter of fact I was surprised to learn that there's so little waste in making beer the spent grain for example is dried and it's used as cattle feed I was even surprised to learn that they saved the bubble I call it the bubble it's actually the CO2 the carbon dioxide which is generated during the Brewing process with scarf and top coat I was back in a cold room again as brew master Jean Barrel showed me the machine that purifies the natural carbon dioxide gas smell it he said and I did and he pointed out that this was before it was purified it was strong and heavy with the many odors of the Brew I sniffed it a second time after purification and it was was sweet as a spring morning looking to the ceiling in another room I saw the tanks where the bubble the natural carbon dioxide is compressed until it is needed in the final processing and I was told that only natural carbon dioxide is used from cold room to washroom I followed my guide these are aluminum kegs they are being washed after this process they are really clean I learned the kigs go through eight different stations where hot and cold water is injected up under high pressure to accomplish the cleaning all this accomplished by this beautifully coordinated [Music] machine I ask a thousand questions what's he doing burning bungs for kegs specially selected wood each carrying a permanent record of the Brew date this again is a part of quality control control that means premium beer each tag is carefully lined with hot pitch a resin which guards the bruise quality a Workman uses a bright light to check the evenness of pitching and cleanliness of The Keg he then drives in the new Cork and here I saw the kegs carefully filled with the finished beer and this I learned is called racking [Music] kful meantime carefully checks the finished beer an experienced eye is one of his Priceless assets he calls this swil The [Music] Brew ever try to wash a bottle these bottles have been soaked in six different costic solutions for about an hour and a half at temperatures up to 170° Fahrenheit they've been rinsed brushed twice and rinsed six times more I was shown this filling oper how fast 300 bottles of beer filled per minute every little thing happens for a reason take the foam on the bottles it has to be there it gets there as result of the carbon dioxide remember that stuff in the long narrow tanks we saw a little while ago it is shot into the bottle here and that makes it foam why foam to force air from the bottles there must be no air in the beer when it is [Music] capped this delicate operation is carefully supervised by expert Bottle Shop superintendent Al [Music] styo now the capped bottles are entering the pasteurization chamber the beer was bottled at a temperature of about 34° F in this chamber it will be heated to about 141° 20 minutes of heat 20 minutes of cooling after pasteurization comes control again this in the form of a visual inspection a bright light shines through the bottles they are slowed down in their movement in order that a more careful study can be made next I saw a marvelous machine that labeled the bottles eight at a time receive both neck and body label additionally there is a control code date on the back of each label all this in one operation and finally packed automatically next I was shown the canning of this premium beer again Cricket machines did a difficult job very simply long lines of empty cans moved with surprising speed on conveyors I was told these cans had just passed through a rinser and here they're entering the filler a filler with 60 spouts this is the jetting operation natural carbon dioxide is shot into the can at this instant here H can is weighed it must contain a full 12 O or it is automatically eliminated from the line at this point again control this is a small code wheel which code dates each [Music] can another difficult job done easily by a wonderful machine 24 cans packed automatically in each [Music] carton here I saw the well-known six-pack carton completed I had a hard time drawing myself away from this unit for as you can see it takes the flat carton forms it fills it and sends it on its way [Music] I saw an ingenuous gluing machine 48 cans in the cartons on the right 24 cans on the left and this machine too stamps a code which shows the date of packing so the premium beer is ready for distribution distribution by a fleet of the finest trucks to be found anywhere rolling units that daily fan out over the heart of America to deliver this premium beer Little Wonder it's a great beer a premium beer Little Wonder they say beer belongs it does belong you know it belongs in family groups such as this it's enjoyed by virtually the entire family it's seen in the best taverns served in the best hotels and restaurants and is enjoyed in get togethers such as this in Kansas City's famed Cypress Room beer is a temperate drink enjoyed by all a premium beer is one of life's great [Music] Pleasures a pleasure to serve [Music] a pleasure to [Music] taste the glass this man drinks just didn't happen Little Wonder he shakes his head and says I can't believe they can make it so good a true premium beer the