This company was founded in 1924 and has installed its factory and cellars in a large, attractive building made of wood faced with American cement, which gives it an appearance exactly like granite.
The latest advances in industrial chemistry and sterilzation have been incorporated into the manufacturing process of this beer, the raw materials of which are barley malt from the United States, hops from Bohemia, and rice from Mexico.
On the fourth floor of the brewery is a Columbia mill that crushes the rice and sends it to a blender. On the same floor is a machine that separates the chaff from the malted barley. The rice and barley grists are turned into a cauldron in which they are cooked briefly before being sent to another cauldron where they get a more thorough cooking; this mixture receives the hops, which are first cleaned by a Muller Improved machine. From the second cauldron the cooking is continued in a third, after which the liquid passes through a copper sieve in order to remove the suspended solids. Then the wort is pumped into a cooler also on the fourth [scil., third] floor. There the wort's temperature is lowered so that it can be sent to the fermentation tanks. The beer doesn't leave these tanks until it's been matured for four months.