Identity elements
Reference code
Name and location of repository
Level of description
Item
Title
A59230-16
Date(s)
- 1951-05-31 (Creation)
Extent
Name of creator
Content and structure elements
Scope and content
A line of tanks are seen in the new cellars at Columbia Breweries. Once the newly brewed beer, "wort", had been boiled it was transferred from the kettles through a strainer, or "hopjack", which separated the hops from the wort. The wort was then cooled in wort coolers. The wort was piped into a large vat, "fermenting tun", housed in a cool cellar or an ice chamber. Yeast was added while the wort was in the fermenting vats. For lager beer, bottom-fermenting yeast was used, taking 7-11 days to complete fermentation. Ale was made using top-fermenting yeast that was faster acting and fermented at a higher temperature. Ordered by Columbia Breweries. (Brewed in the Pacific Northwest, Gary and Gloria Meier)
Columbia Breweries, Inc. (Tacoma)--1950-1960; Brewing industry--Tacoma--1950-1960;