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The London and Country Brewer   By:

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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.


Printed for Messeurs Fox, at the Half Moon and Seven Stars , in Westminster Hall . M.DCC.XXXVI.

[Price Two Shillings.]


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 in the Nation. I have here also divulg'd the Nostrum of the Artist Brewer that he has so long valued himself upon, in making a right Judgment when the Worts are boiled to a true Crisis; a matter of considerable Consequence, because all strong Worts may be boiled too much or too little to the great Loss of the Owner, and without this Knowledge a Brewer must go on by Guess; which is a hazard that every one ought to be free from that can; and therefore I have endeavor'd to explode the old Hour glass way of Brewing, by reason of the several Uncertainties that attend such Methods and the hazard of spoiling both Malt and Drink; for in short where a Brewing is perform'd by Ladings over of scalding Water, there is no occasion for the Watch or Hour glass to boil the Wort by, which is best known by the Eye, as I have both in this and my second Book made appear... Continue reading book >>

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