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THE LONDON and COUNTRY BREWER

By Anonymous

1736



Containing an Account,


I.     Of the Nature of the Barley-Corn, and of the proper Soils and
       Manures for the Improvement thereof.

II.    Of making good Malts.

III.   To know good from bad Malts.

IV.    Of the Use of the Pale, Amber, and Brown Malts.

V.     Of the Nature of several Waters, and their Use in Brewing.

VI.    Of Grinding Malts.

VII.   Of Brewing in general.

VIII.  Of the _London_ Method of Brewing Stout, But-Beer, Pale and Brown
       Ales.

IX.    Of the Country or Private Way of Brewing.

X.     Of the Nature and Use of the Hop.

XI.    Of Boiling Malt liquors, and to Brew a Quantity of Drink in a little
       Room, and with a few Tubs.

XII.   Of Foxing or Tainting of Malt Liquors; their Prevention and Cure.

XIII.  Of Fermenting and Working of Beers and Ales, and the unwholesome
       Practice of Beating in the Yeast, detected.

XIV.   Of several artificial Lees for feeding, fining, preserving, and
       relishing Malt Liquors.

XV.    Of several pernicious Ingredients put into Malt Liquors to encrease
       their Strength.

XVI.   Of the Cellar or Repository for keeping Beers and Ales.

XVII.  Of Sweetening and Cleaning Casks.

XVIII. Of Bunging Casks and Carrying them to some Distance.

XIX.   Of the Age and Strength of Malt Liquors.

XX.    Of the Profit and Pleasure of Private Brewing and the Charge of
       Buying Malt Liquors.

To which is added,

XXI.   A Philosophical Account of Brewing Strong _October_ Beer.
       By an Ingenious Hand.



By a Person formerly concerned in a Common Brewhouse at _London_, but for
twenty Years past has resided in the Country.



The SECOND EDITION, Corrected.



LONDON

Printed for Messeurs Fox, at the _Half-Moon and Seven Stars_, in
_Westminster-Hall_.  M.DCC.XXXVI.

[Price Two Shillings.]





THE PREFACE.


The many Inhabitants of Cities and Towns, as well as Travellers, that have
for a long time suffered great Prejudices from unwholsome and unpleasant
Beers and Ales, by the badness of Malts, underboiling the Worts, mixing
injurious Ingredients, the unskilfulness of the Brewer, and the great
Expense that Families have been at in buying them clogg'd with a heavy
Excise, has moved me to undertake the writing of this Treatise on Brewing,
Wherein I have endeavour'd to set in sight the many advantages of Body
and Purse that may arise from a due Knowledge and Management in Brewing
Malt Liquors, which are of the greatest Importance, as they are in a
considerable degree our Nourishment and the common Diluters of our Food;
so that on their goodness depends very much the Health and Longevity of
the Body.

This bad Economy in Brewing has brought on such a Disrepute, and made our
Malt Liquors in general so odious, that many have been constrain'd, either
to be at an Expence for better Drinks than their Pockets could afford, or
take up with a Toast and Water to avoid the too justly apprehended ill
Consequences of Drinking such Ales and Beers.

Wherefore I have given an Account of Brewing Beers and Ales after several
Methods; and also several curious Receipts for feeding, fining and
preserving Malt Liquors, that are most of them wholsomer than the Malt
itself, and so cheap that none can object against the Charge, which I
thought was the ready way to supplant the use of those unwholsome
Ingredients that have been made too free with by some ill principled
People meerly for their own Profit, tho' at the Expence of the Drinker's
Health.

_I hope I have adjusted that long wanted Method of giving a due Standard
both to the Hop and Wort, which never was yet (as I know of) rightly
ascertain'd in Print before, tho' the want of it I am perswaded has been
partly the occasion of the scarcity of good Drinks, as is at this time
very evident in most Places