Through the courtesy of VERS VAN 9T VAT99Heineken's personnel
at a parade held in Amsterdam dedicated to industry and commerce at
ticipation won first prize and top honorsWhat would
paperthe above picture shows
the occasion of the opening of a
happen if this outfit paraded in
Heineken9s participation
super highwayThis par-
your city?
Beer is very susceptible
to
bad
treatment and infection, and a new
etc
Th
era began for Dutch brewers in the such as bock beer, porter,
19th century when the development brewing of lager and bock beers was
of science and technique brought new started on a large scale in the United
methods and possibilities to improve States during the beginning of the
the quality and stability of beers.
Almost every family
of
conse
quence brewed its own beer and immigrant brewers who had migrated
William Penn and George Wash- to Milwaukee, Wisconsin.
This serves to remind, as we have
done, that may kinds of ale, and beer
ington
maintained brewhouses.
In chose times it was often vitally
necessary to have a brewhouse, siilce and (on the West Coast) steam beer
HROUGHOUT the ages there the Japanese sake and Chinese sanshu
were developed a variety of beers made of rice.
ND so, that's it. By this time,
you should know a little more
about beer. There is, of course, much
more to add but we hope this article
will give you additional information
to spread the gospel of Heineken's,
Whitbread's, and Mackeson's.
In conclusion, we should like to
say once again that brewing the
finest lager in the world doesn't come
19th century by European and in
particular German
and
Bohemian
beer, ale, porter and stout were safer
to drink, than polluted river waters.
were very popular
local
nly
to get shouldered out during the years
In fact European river waters were by the more palatable, and more pre-
just by chance.
manv years of
is the result of
brewing
skill
the
particularly dangerous in this respect
and early settlers in America,
particularly
dictable
lagers
In other words
it
and
wasn't always "lager." Time
was
the
Dutch settlers in when they had all kinds of fermented
Nieuw Amsterdam, carried this pre- malt beverages on tap.
judice with them and that is why
most modern equipment, machinery
and last but not least, the finest in
gredients and enough patience to let
the brew take plenty of time to rest
and be lagered. That is the actual
meaning of "lager beer," beer which
The term beer is also applied has lagered, rested in vats from 3-4
small to Russian kvass made of barley and months. That, of course, is not feas-
brewers in the days of Nieuw Ams- rye, and the Mexican pulgue derived ible in American brewing with its
terdam in the early 17th century. from the juice of the maguey, and ever-present speed and drive.
we
know
of
a
number
of
