Originally published in The Kansas City Times (the morning Kansas City Star) on Feb. 5, 1938:
Getting Ready For The Brew
A brewery attendant peers into this 375-barrel copper kettle being prepared to receive its first batch of “wort” at the George Muehlebach Brewing company. The wort, as the mixture of grains, hops and water is called while it is being cooked in the kettle, later is run through a series of tanks before being allowed to ferment. The first run was to be made at the new 1/2-million-dollar brewery at Fourth and Oak streets shortly after midnight.