Full resolution (JPEG) - On this page / på denna sida - Second part - X. Manufacturing Industries. By Å. G. Ekstrand, Ph. D., Chief Engineer, Control Office of the Department of Finance - 1. Articles for Nutriment or Indulgence - Breweries, by A. Heljestrand, Master-brewer, Gothenburg
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790
x. manufacturing industries of 8wedbn.
München Brewery, Stockholm. Photo, f. o toorao,
3’ Rfnnkhalm.
proved methods which a well adjusted excise on the manufacture of beer entails,
has hitherto been wholly absent by reason of malt liquors having been, until 1903,
exempt from excise, it is scarcely surprising that the brewing industry in Sweden
displays but little originality in a technical sense. If thus the method of
manufacture is principally the same in Sweden as in Germany — some few
improvements have by way of experiment been latterly introduced from the United States —
the method of sale, however, in Sweden, as in Norway and Denmark, has been
from the start a different one from that in Germany; the beer is almost always
drawn off into bottles before leaving the breweries. The appliances for cleansing,
filling, and corking the bottles were first constructed in Sweden; thus the first
practical machines for corking were of Swedish origin, though the improvements
that have been made in them have emanated from abroad. So, too, a Swede,
Emil Boethius invented cork-cutting and cork-stamping machines that have attained
a wide celebrity. — In tapping the beer for retail consumption, an invention by
a Swedish engineer, Rennerfelt, promises well; his beer-siphons, worked by the
pressure of carbonic acid gas, have not gained much favour in Sweden itself, but
modifications have been introduced in Germany, and repeated attempts have been
made to re-introduce them from there.
By Axel Bergh a closed wort centrifugal machine has been patented,
designed both to provide the wort with the sterilized air required for its
fermentation and to separate the wort from the grape; by its means are rendered
superfluous the so-called drop-bags, which involve a great risk of the wort being
infected by wild yeast and bacteriæ. In spite of the undoubted advantages of this
simple and easily managed apparatus, it is only in a few breweries that it has
been permanently adopted.
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