13.
Lager (from the German lagern, meaning “to rest”) is traditionally brewed by allowing it to age in cool caves or cellars. Today, Budweiser is lagered in cold lager tanks for three weeks. The Jacksonville brewery’s chip cellar consists of four floors holding a combined 375 stainless steel tanks.
14.
Brewmaster Carl Belshause explains the use of Beechwood chips in the chip cellar. Grown in America, Beechwood is harvested and processed into chips for use in Budweiser’s fermenting process. Beechwood aging enhances fermentation creating a crisper, more sparkling carbonation while imparting smoothness to the characteristic taste of Budweiser. Once the beer’s been bottled, the Beechwood chips are recycled into compost.
15.
Brewmaster Carl Belshause pours a fresh sample of filtered BudLight as Plant Manager Craig Tomeo and members of the media look on.
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A look inside the brewery’s laboratory.
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55 to 60 cases of beer are packaged every minute.
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2,000 cans of beer are filled every minute.
20.
A line of Natural Ice in action. With a $50 million payroll, brands brewed locally include Budweiser, Bud Light, Budweiser Select, Busch , Busch Light, Michelob, Michelob Light, Michelob AmberBock, Michelob Ultra, Land Shark, Natural Light and Natural Ice.
21.
Bottles used at the brewery are supplied by Jacksonville’s Anchor Glass Container Corporation’s Westside glass plant.
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Bottles being rapidly filled on one of the brewery’s three bottling lines. Bottles and cans that are rejected are crushed and vacuumed into waiting trailers and shipped away for reuse.
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The Jacksonville brewery fills 5,000 kegs per day.
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Finished beer prepared for shipment to wholesalers throughout Florida, South Georgia, South Alabama, Southeast Mississippi North & South Carolina. In addition, the brewery uses Jacksonville’s Florida East Coast Railway for intermodal shipments of beer to wholesalers in South Florida.
25.
A bird’s eye view of Anheuser-Busch’s impressive packaging and bottling operations.