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A Treatise on the Brewing of Beer   By:

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BEER

E text prepared by the Online Distributed Proofreading Team (http://www.pgdp.net)

A TREATISE ON THE BREWING OF BEER, &c. &c.

A Saving of Twenty per Cent.

A TREATISE ON THE BREWING OF BEER,

WHEREIN IS PROVED

That one Bushel of Malt will produce a Gallon of Beer more than another Bushel of an equal Strength, although both Malts be made of one Sort or Species of Barley.

In this work will be found some profitable and necessary directions to Maltsters.

Improvements in the Brew house, and Brewing Utensils.

Showing the cause what makes hard and sour Beer.

Directions for preventing Beer from becoming sour or foxed, even if used in the warmest Season.

ALSO

Directions in what State to cleanse the Beer, so as to have it fine without using any art or device whatsoever; and for the Management of the Beer in the Cellar.

Some Observations in the Choice of HOPS;

Proving that they are useful after they have been used in brewing.

The different Experiments are from Twenty Years Practice.

By E. HUGHES.

> Some very useful and necessary directions to the Publican who retails Common Brewer's Beer.

SECOND EDITION.

UXBRIDGE:

PRINTED FOR THE AUTHOR, AND SOLD BY T. LAKE. SOLD ALSO BY E. NEWBERY, ST. PAUL'S CHURCH YARD, LONDON, AND ALL BOOKSELLERS IN TOWN OR COUNTRY.

1796.

PREFACE.

The first edition of this treatise met with encouragement enough to flatter me that I had left no room to improve it: but, encouraged by the satisfaction my friends was pleased to express of its utility to the public, I have been induced to make every improvement I could collect.

Before I presumed to offer this small treatise to the public, the different modes and methods, here recommended, I have proved by different experiments, which I flatter myself will be found of utility, particularly to private families, especially farmers, because their servants have very little knowlege of brewing, their time being so much employed in other business, and so frequently are they changing their employ that they are rendered incapable of being competent in brewing. I do not presume to dictate to those who are proficients; but it must be acknowleged that good malt is frequently marred in brewing by persons who have very little or no knowlege of brewing, and I flatter myself that by a perusal of this treatise it will enable them to be more competent in making the best of the malt intrusted to their care, to the greater satisfaction and benefit of their employers.

Waters having a great predominance in brewing, I have given directions in the choice and improvement of them.

The improvements in the brewing utensils will be attended with some expence, but the utility arising therefrom will soon make amends.

I have taken the liberty to admonish the retailer of common brewer's beer, because, from their inattention in managing the beer after it comes into their stock or possession, the blame, if any, is imputed to the brewer but I am fully convinced to the contrary, from the almost daily practice of the common brewer, and their malt being of the first quality, as country brewers generally make their own malt, and that from the best barley, together with the conveniency of their utensils, enables them to have the advantage of most private families that brew their own beer; therefore it principally depends on the conduct of the publican as to the quality of the beer, after it comes into his stock, or possession.

I have taken the liberty to give some directions in the choice of malt, not that I mean to challenge the maltster, or give him directions in the management of his corn, except in the drying. I presume if malt is not attended to on the kiln and perfectly sound dried, it never will produce good and wholesome beer.

E. HUGHES.

Sep. 3, 1796.

A TREATISE.

On Waters.

Waters differ in their quality, that is to say, in extracting the goodness from the Malt; it is, therefore, very necessary for every one who professes the brewing of Beer, to be well acquainted with the nature and quality of the Water he brews with; for as the quality of the water is, so depends the brewing of beer... Continue reading book >>




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