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About The daily Nebraskan. ([Lincoln, Neb.) 1901-current | View Entire Issue (Dec. 7, 1972)
f 'if-' ' A . i page 8 ,,f -V' . ; v(Ofi i ili'l kw i 't ii is i t t u r z 1 ' ' v Ski ? 'I 1 Is ? I MCzA & to! 1 -Si ' b-V., VV4sa' II. V J I 1 ' 1 V . ..J I f i lo important in tin finest Western available in addition "I"' t . .i.ii:.. . 4tne .viiaweit in row variety, me eitra t. " e. - iiMl stf Inn frmnim Iiriav it ftrtflh amea v.'. . m-tjk,. I . " " i I i - 5 iS 7 - ' ' two row barley 1 i v ft si III . 1y) . 1 I i V 1 iir V ' n . - - ........... men to icrmcnnng ccuari. i cai, mane ,.. ....... r.j , irom our own ipeciai part cunurt. and (iccpeil, then alloati lo terminate lor a 1 4t 3, minimum oi ic savi unaer a (tntie itream " , in imiiiMi an iii .iij.i li'wMiiijj wium The hopped wort n warned. pumped to cooling loweri. and i fermenting cellars. Yeat. made m our own special pun culturi. is added and fermentation begins. II i"i w ' Penetrating heat halts the ipfnutiaj priKCM 1 ami dries the grain. Rootlets arc screened off. ' 1 r'JH w 7 iiAs' grinding in the Brew House S li. ... I i i-hi tlx 18,' 51 V i ll i Meanwhiu, apxialiy selccleil nc is (ruinca in separate mills te 4' 1 ' II PI I If' I 1 .3 i i warn . In these patented Anheuser-Busch fcrmentcrs, the brewers' vcast changes sugars from malt and rice into alcohol and carbon diogjdc. Wi n The cleaned barlcv malt is stored until needed for ', mimi. 2 V I . ' ' " m ,i ' Tsiiaj -jJX"" ' '.V l"r;' Mmy beers would be ready (or artificial carbonation, filtering and bottling at this point, but not Budwciscr. ' ti..k Inifod. if inn to huac tanha in the laaer cellars. Here, heechwood alrina are snread across the bottom of each - ,(( V ' 7 . " .. ....... . '.. . . . .' ',.' in lager tank, beer is pumped in, Ircshlv ycaiicd wort u addcej, and the beer is allowed to carbonate itsell flat- Meanwhile, ipxially selected rice is (ruihcd in separate mills and weighed. Bdwcitcr is brewed with rkc (including actual iMt-grade rice) even tkough many brewers use corn tyrup instead because it is much cheaper. But cheaper it not for Budwciscr. o mm trrallv is it ferments and ages, slowly and quietly a second time. (This II the tijmi BudvciKt Bttckfood Ain( Bfoccai, It takes mort time (Ktually si math at rirn llmti as hnt u the proctis same been use! and com marc money, but the strips ef beeihwood protide (lira lurfait for the hrewen' vcaat to cliajt lo and help clarify the beer natvfallv.) Li7r- f J'T f The ground rice and barl I t-ir,. f - v'' strained in huge tanks, produ Zii i,0 d barley mall art wetted bsolutclv for This mash is the Strained in huae tanks, sroducmf s clear amber liquid called ttorf. l ff If A (1 A i -fl, '.V 4 1. n 1 ill , .v : w, .... . . . H.:IIV . aW bril hance and clarity that hue made ttaf a Budwciscr famous throughout the industry. And thi world. Hops srt tht "Masowiaig" of fins beer. Only the choicest imported hops from the honored fields of Central Esropt and tht iry betl nf domestic blo imi frnrt the wisttrn United States art used in brewing Budwciscr. (Absolutely no tract tt used '.) The result if Budt's rub, mild sroma and snappy, refreshing taste, y 14. rt ihi hnia 1mm im AArA Id lh wiirl. wkirh is knilfd im anal hfw 1 , kettles smii the wort Rat assume n im rigai eiicati nop tiavor. fSmtm.- iT-aa.,.. $ The final Itep the beer ii carefully t 1 11 S'S k ' I J0T Mi t it It, a ' w a ? ( Aobtvter Busck, Im, St. Lew 1 i.ii- :1. i. u m ..iii.i..i...ii-r- '. 'a ' .. .Vfc,!-u f i I if T All that is left to do now... kegg-ng, bottling and .-aw j ,2,1 ' i i f,- jLti f .trjL canning operations and adding the familiar label that identifies Brewing beer right does make a difference! the most popular brand of beer the world hat ivcr known Budwciscr, King of Beers, fAliMr-. V"'-'-- ' 1 ' Jf" , daily nebraskan thursday, december 7, 1972 f ''," WO i J Pi i 'it'l'l11', ilii Ii I I HI J, In IPS1! H'vi , 1 w I 1 " 'I I