. (8) chemist, who works in an up-to-date and well-equipped labora-
fo ory, end with the latest scientific instruments, analyzes the product at
every stage of production to determine its purity, and flavor content. He
also ensures compliance with the regulations of the Federal Government
setting acy stander ‘ds for the quality of the product. Next stage is

undertaken

} 9) fermenting t nd
4 field within fle welles Hele genet added, “and tha alccbalistenstestie
the

} determined under sciontific precision and careful supervision. Then
| liquid is again pumped

. «. (10) the cellars, where almost endless rows of huge storage tanks
hold the liquid until it is ready for the

1) racks, where the brew, is ashe d and pumped into the keat
. for denver to retail outlets. But again, the man in the white co

chemist hoyers in the background, and constantly checks |
Rruments ia fle laboratory, the exacting standard of the
beverage, some of the product is conveyed to the