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About The Battalion. (College Station, Tex.) 1893-current | View Entire Issue (Dec. 6, 1972)
Pa|?e 10 College Station, Texas Wednesday, December 6, 1072 THE BATTAU ,§• m m Mt ■M 4 e M)C| is Jill; Ifehf'' m ■ 5W*;M ■■ " ■,; • \ 11181 i - 4 ’^.; mg. V>3 Because malt is so important in - ^ brewing, we use the finest Western ; - two-row barley available in addition t& ihe Midwest six-row variety. The extra ‘cS of this premium barley is worth it. since it makes for a miM". more pleasant beer. Here, our barley is first cleaned, graded, washed and steeped, then allowed to germinate for a minimum of five days under a gentle stream of humid air in slowly revolving drums. The hopped wort is strained, pumped to cooling towers, and then to fermenting cellars. Yeast, made from our own special pure culture. is added and fermentation begins. ysmmlmmmmfe. Penetrating heat halts the sprouting process and dries the grain. Rootlets are screened off. ■I m wifM MM b' ,! W V V*^ It In these patented Anheuser-Busch fermenters, the brewers yeast changes sugars from malt and rice into alcohol and carbon dioxide. x ^.y?r| mm,. 4 ■ ' r?'* M Meanwhile, specially selected rice is crushed in separate mills and weighed. Budwciser is brewed with rice (including actual fa6/e-gradc rice) even though many brewers use corn syrup instead because it is much cheaper. But cheaper is not for Budweiscr. v 1 1 Tipi Tfll - r- >*! . • ,_d barfey ma,t arc wcttc<1 The ground rice a° , , i ^ < •• i c ■ t i t-i j «,atef (absolutely ideal for with clear, filtered w* 1 v . • .t , 0 ked. This mash is then x quality brewing) and co • , 6/ , oroducing a clear amber ^ strained in huge tanks. f r 6 liquid called wort. The cleaned barley malt * s,or " ) "” ,il ’o' grinding in the Brew H 0086, . T fipi II i mm > Many beers would be ready for artificial carbonation, filtering and bottling at this point, but not Budweiscr. Instead, it goes to huge tanks in the lager cellars. Here, beechwood strips are spread across the bottom of each lager tank, beer is pumped in, freshly yeasted wort is added, and the beer is allowed to carbonate itself nat urally as it ferments and ages, slowly and quietly a second time. (This is the exclusive Budweiscr Beechwood Ageing process. It takes more time [actually as much as three times as long as the process some beers use!] and costs more money, but the strips of beechwood provide extra surface for the brewers’ yeast to cling to— and help clarify the beer naturally.) isiii '5SSSK*:-, X' m 1® ml m ‘The final step: the beer is carefully filtered — creating the sparkling "brilliance and clarity that have made Budwciser famous throughout the industry. And the world. c ' . —- . j h^P 8 Hops are the ••seasoning” of fine beer. Only the choicest imported 0 tns from the honored fields of Central Europe and the very best of domestic bio* 8 ^ from the western United States are used in brewing Budweiscr. (Absolutely wTmM \ li : We' extract is used!) The result is Bud«’s rich, mild aroma and snappy, refreshing t3 Here, these choice hops are added to the wort, which is boiled in gia^ kettles until the wort has assumed just the right delicate hop ste. brew flavor- All that is left to do now... kegging, bottling and canning operations and adding the familiar label that identifies the most popular brand of beer the world has ever known: Budwciser, King of Beers. m Anheuser-Busch Brewing be CT r *8^ lt does make a difference! For a 20" x 28V2" Budweiser Brewing Chart art print in full color, send $1 c peck or money order payable to: BREWING CHART, Anheuser-Busch, Inc., Dept C, Box 8861, St. Louis, Missouri, 63102