Beer+Brewing+The+Early+Adaptation+of+the+Steam+Engine

=**Beer Brewing: The Early Adaptation of the Steam Engine ** =

 Early adoption of the steam engine by breweries in Philadelphia, starting in 1819 with the Perot Malting Company, was due to the widespread consumption of beer in the region and the lack of other sources of mechanical power as compared with other major American cities of the time. The wide consumption of beer in Philadelphia was largely due to its population. In fact well into the 19th Century, Philadelphia was one of the largest English-speaking cities in the world, second only to London. However, consumption was amplified by the Philadelphia’s love of beer.

Coupled with the problem of fulfilling the enormous demand for beer in Philadelphia was the problem of finding good sources of power to produce the beverage. Philadelphia had a limited amount of suitable sources of water power and was not particularly suited for wind power either. Therefore, much of the industrial work that was done in Philadelphia at the time was performed using horses. For brewers in early 19th Century Philadelphia, the choice to replace four to six high-maintenance horses with a single steam engine was aided by the recent construction by the Philadelphia Waterworks. This public works project showcased the capabilities of the steam engine and popularized the technology.

Background
 William Penn founded Philadelphia in 1682. William Penn was owned money by King Charles II. King Charles, unwilling to pay William Penn, grated him land right to the whole of Pennsylvania. William Penn first settled in what is called today’s city of Chester. There he formed a village and named the land at which he settled Upland. Many settlers from Sweden came to settle around this area and they began to flourish within the area of Chester. William Penn then disgruntled with the settlers moved north to a peninsula between the Schuylkill and Delaware Rivers. The location and water routes made Philadelphia a perfect place to birth a city. William Penn Intended the city to be a country town. Each settler in Philadelphia was to have an acre of land so they could grow crops. Shortly after the city was erected, William Penn returned to England to manage his colony. He would return to his city later in the 1600, but would return to England soon after where he died in 1701.

The city, in contrast to what William Penn’s vision had entailed, became a densely-settled place. Thomas Holme Laid out the city in 90 degree grids, at the end of his work the city was two square miles. Soon after infrastructure was established, the city became the work shop of the new world (1800). In contrary to New York, Philadelphia was the powerhouse of American while New York was the financial and commercial capital. Philadelphia began to produce many goods which attracted immigrants to settle.

Taverns were the center for most social activity, political discussion and the place where colonials were able to speak with travelers who brought news of the world. W.J. Rorabaugh wrote in The Alcoholic Republic that "Patriots viewed public houses as the nurseries of freedom," and that taverns were "certainly seed beds of the Revolution." By the American Revolutionary War, Philadelphia had a tavern for every twenty-five men.

Probably one of the most famous Taverns in American history was the Tun Tavern, Philadelphia P.A. It is most famous for begging the United States Marine Corps first recruiting depo. Taverns, a place where the news from the world was shared as well as rebel thinking, made this particular tavern a popular place. The Tun tavern was also the birth place of American Masonic Teachings. The tavern, built in 1658, was at the intersection of Water Street and Tun alley. In current locations terms it’s near Penn's landing. The tavern got its name from Tun, which means in old English container of beer. The tavern hosted Americans first society. St. George's Society was a charitable organization that assisted Englishmen that had immigrated. The tavern today is no longer in existence, a fire consumed the building 1781. The building will never be built again since Interstate 95 intersects were the Tun Tavern would be.

Cultures
 "The years from 1840 to 1870 were not only the "take-off" period for Philadelphia economically and industrially, they were also the years of great social diversification and change. The city was transformed in this period, and the adaption of the Irish to its energetic growth demonstrates the resilience of ordinary people and the cultural resources of minority groups" (Davis and Haller). The Irish comprised the majority of the immigration during this time period, acting as the main labor force in Philadelphia, doing the jobs that no one else wanted.

In 1860 Philadelphia was the second largest city in America with a total population of 565,529. Philadelphia had strong populations of English, Scottish, and Irish descendants. The Swedish were still on the outskirts of the city while the Italians didn’t come to the city until the late 1800’s.

With Philadelphia’s roots embedded in British culture, it is of no coincidence the first beer in American was a porter and birthed in Philadelphia. Robert Hare was credited with the first commercial porter in the new world. His porter has been traced back since the struggle for independence in America. After the revolutionary war, Hares porter was in great demand (1778). While this porter craze became propionate, other companies in the Philadelphia area began to brew porters such as Joseph Potts, the Morris Brewing Co., Reuben Haines, and the Robert Smith Brewing Co. Much of the porter produced in these breweries was not only for local consumption, but was distributed in the Mid-Atlantic States as far south as the Carolinas. Pale Ales were produced as well as other beers; however porter was by far the best sold product of Philadelphian breweries.

As other cultures came to Philadelphia, German immigrates; they brought the lager with them. They soon began to drink porter, largely impart that porter was so popular with the Anglo-Saxons and welsh population. No recorded of Irish Guinness porter has been recorded. American porter was exported to the West Indies and South America along with its pale ale counterpart. Recorded in 1857, porter, pale ale, and brown stout was 170,000 bbl, or 48% of the city’s beer production. The revenues from this product were more than 1 million at this time. While better refrigeration and brewing techniques began to advance, so did the lager, as it eclipsed the pale ale and porter in production, only by a mire 10,000 bbl. It was here we see the death of the porter. Lager soon was the most preferred beer in Pennsylvania, however, breweries kept porter. Porter still spread west; still storage was still a big complication with other breweries west of Pennsylvania. As America expanded west soon did beer, there were more than 22 brewery companies that spread to the Mississippi by the end of the early 1990’s. Some of these breweries are still there today (Brandon & Beal (Leavenworth, Kansas), Imperial Brewing Co. (Minneapolis, Minnesota).

Beer Production
 The process of making beer is known as brewing. The purpose of brewing is to convert the starch source into a sugary liquid called wort and to convert the wort into the alcoholic beverage known as beer in a fermentation process effected by yeast.

The first step of beer production is known as “mashing”. Hot water is mixed with crushed malts in a mash tun. The process takes between one to two hours, during which the starches are converted to sugars. After the conversion, the wort is drained off the grains.

The second step is “sparging”, or a washing of the grains. This washing allows the brewer to gather the fermentable liquid from the grains.

The filtering of the spent grain from the wort and sparge is called wort separation. Traditionally, this was done by lautering, where the grain bed itself serves as the filter medium.

The wort collected from sparging is put into a kettle, or "copper", (so called because these vessels were traditionally made from copper) and boiled, usually for about one hour. During boiling, water in the wort evaporates, but the sugars and other components of the wort remain; this allows more efficient use of the starch sources in the beer. Boiling also destroys any remaining enzymes left over from the mashing stage. Hops are added during boiling as a source of bitterness, flavor and aroma. Hops may be added at more than one point during the boil. The longer the hops are boiled, the more bitterness they contribute, but the less hop flavor and aroma remains in the beer.

After boiling, the hopped wort is now cooled, ready for the yeast. During fermentation, the wort becomes beer in a process which requires a week to months depending on the type of yeast and strength of the beer. In addition to producing alcohol, fine particulate matter suspended in the wort settles during fermentation. Once fermentation is complete, the yeast also settles, leaving the beer clear.

Rene Descartes, in 16th Century, argued that animals were machines and their actions could all be explained mechanically. He described their bodies as a combination of levers (bones) put in motion by pulleys(muscles). Horses generate power by using the muscles of its back and legs, driving with its hind legs and supporting with its front legs, to push its hooves against the ground for traction. Bridles and reins provide the steering and brakes. Important new machinery and sources of power all had animal names. Locomotive was the iron horse, spinning machine was the spinning mule, and the power of the steam engine was expressed as horsepower.

In 1840 there were 4.3 million horses and mules in the United States. “1840 was the first time that draft animals were counted in the census and in 1850, there was a separate column to distinguish between horses and donkeys/asses” (Green). In Philadelphia there were nearly 400 horses per square mile, or over 50,000 horses in the entire city. Fire insurance maps of Philadelphia in 1872 show stables located in every neighborhood. According to Ann Norton Green, “...the section bounded by Front Street and the Delaware River on the east and 11th Street on the west, from Vine street on the north to South Street (approximately 130 blocks) there were as many as 175 identified stables of varying size.”

Steam Engines
 In 1798, only three steam engines were in the United States, however none of them were in Philadelphia. At this time there were no regular steam engine foundries and American knowledge of the capabilities and liabilities of steam engines was fragmentary. However, it was at this time that the Philadelphia Waterworks began construction and brought about the first use of steam engines in Philadelphia. The Philadelphia water works was designed by English-born, American architect and engineer Benjamin Henry Latrobe, who based its designed on the Chelsea Waterworks in London, England.Support for the use of steam engines in the Philadelphia Waterworks was not immediate. In an effort to educate the public and to ally fear and skepticism of steam engines, Latrobe wrote: “…soon after the[ir] invention, steam engines were justly considered as dangerous, man had not yet learned to control the immense power of steam, and now and then they did a little mischief. A steam engine is, at present, as tame and innocent as a clock. I have no doubt that this city can produce Smiths capable of constructing very efficient Engines, under proper direction” (Pursell). In fact, it was Benjamin Latrobe’s ability to convince the public of Philadelphia and the committee for the waterworks that won him the position as consulting engineer for the waterworks’ construction. By March of 1799, Latrobe contracted with the Soho Foundry of northern New Jersey for two steam engines.

The construction of the Philadelphia Waterworks brought steam engineers and mechanics to Philadelphia that made the city a pioneer in mechanical engineering and the first steam capital of the United States. The positioning of steam engines as a state-of-the-art technology that led to their adoption in other areas of Philadelphia, such as beer brewing. Certainly, beer brewers had the volume of production to justify purchasing a steam engine as beer was a staple of the Philadelphian diet. However, it was the novelty of utilizing a new technology and not economic benefit that likely motivated Perot Malting Company to purchase a steam engine in 1819. In fact, steam engines were very expensive when first introduced. The Philadelphia Waterworks itself forced the Philadelphia government to operate at a deficit for the first 14 years of operation, requiring tax increases and loans.

<span style="font-family: 'Times New Roman',Times,serif; font-size: 12pt;">Conclusion
<span style="font-family: 'Times New Roman',Times,serif; font-size: 12pt;"> Overall, the choice to adopt the steam engine over horses was to not only increase the production of beer, but to also adopt a new and developing technology. The Perot Malting Company was ahead of the times when they adopted the steam engine, but the steam engine later became the work horse of all beer production.

<span style="font-family: 'Times New Roman',Times,serif; font-size: 12pt;">References
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