ABOVE IS PICTURED THE CONTROL BOARD, the nerve cen
ter of the brewing operation. Much of the operation in a modern
brewery is controlled by push buttons. Temperature and the time
factor are of great importance, and both must be kept under constant
control.
BARGAINS GALORE
In Shoe Box & Frontier Shop
A Large Stock of SHOES
For Boys and Girls
Ph. 486-2925
DAIRY MONTH
FREE During Jun»
The Dairy Month
With each purchase of 1 gallon of
milk or 1 gallon of ice cream, 1 quart
of chocolate milk or buttermilk. This
offer is being made by the Nixon
Creamery, where you can become
acquanited with the handling of
these Grade A products direct from
the Dairy to the Creamery to you.
NIXON’S CREAMERY
Ph. 486-2699
KNUDSENS OUTFITTERS
For the Happiest Man in Town,
Buy Him a New Shirt
For FATHER'S DAY
We Also Have a Nice Selection of
Slacks, Sport Jackets
O
Remember—You Can Find Anything You Need at—
KNUDSEN S OUTFITTERS
YOUR HEADQUARTERS FOR SHOES
AND CLOTHING NEEDS
Brewers
(Continued from Page 2)
tesian wells discovered by the
founder of the company, Leopold
F. Schmidt, at Tumwater, Wash
ington. Mr. Schmidt and his as
sociates erected the original Olym
pia Brewing Company plant there
in 1896 and the company is now
headed by the third generation of
the family, the grandsons of Leo
pold Schmidt.
At no other spot on the Pacific
Coast has the company discovered
the type water they consider es
sential to brewing the top-quality
beer they demand. There are just
four other known places in the
world that have this same type
water.
We inspected the huge new stain
less steel alloy tanks recently in
stalled to replace the copper ket
tles and tanks formerly used. Eight
brewmasters, all top men in their
field, two chemists and three as
sistant chemists work constantly to
maintain the quality of the brew.
The tangy odor of hops from
Washington, California, Oregon
and Idaho was pleasant as we
walked into the chilled storage
space. Malted barley, hops, cereals
and water are carefully measured
as the process of brewing goes on,
with each step closely watched. We
followed the process through the
brewing, straining, cooling and fer
menting to the aging and “Krae
usening” stage. “The Kraeusen”
is a second aging period not used
by most breweries because it re
quires one additional tank for
every three normally used and
adds five weeks to the aging period.
[Next we watched the bottling,
canning and kegging process which
we found most fascinating. 3,000
metal kegs per day; 1,020 - 11-ounce
cans per minute; 700 - 11-ounce
stubby bottles per minute are
filled and sealed. All this is done
on assembly lines that are marvel
ously efficient. At the same time
inspection is carefully carried out
on the product. We were amazed
at the continuous lines of bottles
and cans as they whizzed through
the machinery .
Then came the labeling and box
ing, and once again the cleanliness
and efficiency were evident. On the
loading ramps a few men did an
enormous amount of loading easily
with the specially designed ma
chinery.
Our last stop was at the engine
room, another fantastic place to
visit. But, without being an en
gineer, we could never possibly
understand the controls—it was
much too complicated for us!
After having made the tour un
der extremely courteous guidance,
we readily understood why there
were 65,568 visitors to the Olympia
Brewing Company during 1960
alone. It was the most enlighten
ing, interesting visit we have made
to any business plaint. Our only re
gret was that our time was so lim
ited We shall certainly repeat the
experience if all all possible. Above
all, we shall not forget the friend
liness of everyone we met during
the day.
Trent Installing
Field Stations
John P. Trent, 43, of Kodiak,
electronics technician signed on by
the Alaska Division of Communica
tions last week, is working in the
Kodiak area this week installing
field stations for the Department
of Fish and Game.
Trent spent the past 10 years as
a civilian communication tech
nician working with the Navy in
the Kodiak and Alaska Peninsula
areas. Until recently he operated
the Reliance Radio, an electronics
company.
Trent has been assigned to work
out of the Anchorage office,
Charles L. Buck, Director, Alaska
Division of Communications, stated.
New Accountant
Opens Office Here
Eugene Anthony, accountant, ar
rived here last week. He opened an
accounting office on the 2nd floor
of the Bank building.
Mr. Anthony has been in the
accounting business nearly 20
years. Prior to coming here, he was
in Anchorage, where he has re<
sided since 1951. He is a graduate
of Benjamin Franklin University,
class of ’42.
He and his wife, Helena, reside
in the Springhill Apartments. They
plan to make Kodiak their home.
TOWN CLUB
DINING ROOM
OPEN 2 P. M. TO 2 A. M. SUNDAYS AND HOLIDAYS
MEALS SERVED DAILY FROM 5 P. M. TO 2 A. M.
Closed Monday
SUNDAY SPECIALS
R & R Pie.600„
Dutch Apple Coffee Coke... .500,,
NAUGHTON’S BAKERY
Open Day & Nite
Phone 486—2600
KODIAK
L
E Heating Oils
A Refined to Burn Clean
N
OIL
L That Needs No Additives
SALES
It That Eliminates Worry
V
I
C
E
KODIAK OIL SALES
■BATING OILS — BOTTLED GAS — EABINE
SERVICE - LUBE OIL - GASOLINE - WWEL
Phones
Dock 486-2411 Homo 486-2412