Historical Newspapers of South Carolina

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Q n. ...... .......... :"w................ ..'"........i ..:..... L t - Bcsemalt is so important *"<;.. brewing. we us the finest Western two-row barley available in addition he Midwest aix-row variety. The extra ii. of this premium barley is worth it. since Peetatn hea hal rh spoRn prcs 7 makes for a milder, more pleasant beer Here our barley i first cleaned, graded. washed S and steeped, then allowed to germinate for a minimum of five days under a gentle Stream of humid air in slowly revolting drums. t eetratn ht halt the, spotn"rcssl ~ and dries the grain. Rootlets are screened of pp ! The cleaned barley malt is stored unt aceed for grind ing the Brew House. M en hie rpecal/ selcte.c is cruhe i iep raei il. and weighed Budweiser is brewed wit c. (. a tale-grade rice) even though many brewers use corn syrup insteadsn because it is much cheaper But cheaper is not for Budweiser The ground rice and barlev mali are wetted with clear. filtered water (absolutely Ideal for quality brewing) and cooked. This mash is then strained in huge tanks producing a clear amber iquid called cort. Hops are the "seasoning" of fine beer. Only the choicest imported hops fom the honored fields of Central Europe and the very best of domestic blossoms RI fronm the western United States are used in brewing Budweiser. (Absolutelv no extract is used!) The result is Buds arich mild aroma and snappy refreshing taste. Here these choice hops are added to the won which is boiled in giant brew"!J kettles until the wor has assumed just the right delicate hop flavor sBusch Inc -St Lo!{/ i:re n bee ri ht d .. i l.. rley $l i c or ni ned or - i -.7 The !opdwr ssrie L. r pumped to coolIng towers, and then to fermenting cellars. Yeaat. made 1 from our own special pure cultue. s added and fermentation begins "'- - - -- -,- In these patented Anheuser-Busch fermenters. the h brewers yeast changes sugars from malt and race into --me - alcohol and carbon do n de - Many beers would be ready for artificial carbonation, filtering and bottling at this point, but not Budwetser. lnstead. it goes to huge tanks in the lager cellars. Here, beechwood strips are spead acros the bottom of each lager tank. beer is pumped in. freshly yeasted wort is added, and the beer is allowed to carbonate itsel nat. urally as it ferments and ages. slowly and quietly a second time. (This is the ecdusi:e Budweier Beechwood AgeImg process. It ahes more ame (actually a much as tem times as og as the process some heers use fo ad costs more money. but the straps of ebechwood pros de ot surface for te ueeoers yeast to cing to- aid help clarify the beer naturally.) a The final step: the beer as carefully fitered -creating the sparkling - brilliance and clarity that hate made Budnnineroferoasionrougdou thetmostpopfery the worldl - udweeiersoeBer maeNG aF ifference! r payable +J BREWIN AR A-B scL nc. Du+ es -- C. Bt I ==== Is =0