Word: brews
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...Years of Beer. Anheuser-Busch's brewing process is no secret. Beer is one of the oldest of all drinks. The ancient Babylonians, Egyptians and Greeks made it, and the Romans found beer in the farthest reaches of their empire. But in modern days, not even an Englishman could like the ancients' sweet, flat brews. Actually, the first true dry beer came to the U.S. with immigrant Germans in the 1840s. In German fermentation tanks the yeast worked at the bottom of the brew rather than at the top, as in ale, thus producing the lighter, less alcoholic...
Barley & Rice. Anyone can (and millions did, during Prohibition) brew a batch of beer. But its uniform mass production is a highly technical manufacturing process. At Anheuser-Busch, the brewmasters claim that Budweiser and its higher-priced companion beer Michelob (sold only on draught) have only the finest ingredients, e.g., imported hops, rice instead of oily corn grits, and two-row "Hannchen" barley, whose two rows of kernels in the head are bigger, more even, and contain more starch and less moisture than the more prevalent six-row barley kernels...
From start to finish, the brew, made in relatively small 630-bbl. batches, is constantly checked for taste and uniformity. As the ground-up barley and rice are boiled, the hops and yeast are added to ferment the beer and give it its characteristic, slightly bitter tang. Both temperature and time must be controlled to the minute. The immense lagering cellars, where the fermentation goes on for 21 days, must be airtight to keep out all airborne bacteria. Finally, Anheuser-Busch treats its beer with a time-honored process that no other major national brewer uses. In glass-lined tanks...
...drinkers has a metallic taste. In Budweiser's $1,000,000 laboratory, one of the biggest in the industry, 225 technicians are currently at work, some of them on a new can-crimping machine that will cut down on the air, keep canned beer as fresh as bottled brew. Another project: a new pasteurization process so that Michelob can be bottled...
...good salesman, with training in chemistry and physics, Adolphus Busch increased the brewery's annual production from a trickle to 25,000 bbls. within eight years. He also began brewing Budweiser after a tour of Europe. According to the apocryphal story, Adolphus got the secret formula of the famed brew of a monastery. Actually, he developed the formula with Carl Conrad, a St. Louis restaurateur, tried to match the light beer he found in the Bohemian town of Budweis. He felt that it would become more popular in the U.S. than the heavy beer then being made...