The London and Country Brewer | Page 2

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.
I have here observed that necessary Caution, which is perfectly
requisite in the Choice of good and the Management of bad Waters; a
Matter of high Importance, as the Use of this Vehicle is unavoidable in
Brewing, and therefore requires a strict Inspection into its Nature; and
this I have been the more particular in, because I am sensible of the
great Quantities of unwholsome Waters used not only by Necessity, but
by a mistaken Choice.

So also I have confuted the old received Opinion lately published by an
Eminent Hand, that long Mashings are the best Methods in Brewing;
an Error of dangerous Consequence to all those who brew by Ladings
over of the hot Water on the Malt.
The great Difficulty and what has hitherto proved an Impediment and
Discouragement to many from Brewing their own Drinks, I think, I
have in some measure removed, and made it plainly appear how a
Quantity of Malt Liquor may be Brewed in a little Room and in the
hottest Weather, without the least Damage by Foxing or other Taint.
The Benefit of Brewing entire Guile small Beer from fresh Malt, and
the ill Effects of that made from Goods after strong Beer or Ale; I have
here exposed, for the sake of the Health and Pleasure of those that may
easily prove their advantage by drinking of the former and refusing the
latter.
By the time the following Treatise is read over and thoroughly
considered, I doubt not but an ordinary Capacity will be in some
degree a better Judge of good and bad Malt Liquors as a Drinker, and
have such a Knowledge in Brewing that formerly he was a stranger to;
and therefore I am in great Hopes these my Efforts will be one
Principal Cause of the reforming our Malt Liquors in most Places; and
that more private Families than ever will come into the delightful and
profitable Practice of Brewing their own Drinks, and thereby not only
save almost half in half of Expence, but enjoy such as has passed thro'
its regular Digestions, and is truly pleasant, fine, strong and healthful.
I Question not but this Book will meet with some Scepticks, who being
neither prejudiced against the Introduction of new Improvements, or
that their Interests will be hereby eclipsed in time; To such I say I do
not write, because I have little hopes to reform a wrong Practice in
them by Reason and Argument. But those who are above Prejudice may
easily judge of the great Benefits that will accrue by the following
Methods, I have here plainly made known, and of those in my Second
Book that I have almost finished and hope to publish in a little time,
wherein I shall set forth how to Brew without boiling Water or Wort,
and several other Ways that will be of considerable Service to the

World.

[Illustration]

CHAP. I.
Of the Nature of the Barley-Corn, and of the proper Soils and Manures
for the Improvement thereof.
This Grain is well known to excel all others for making of Malts that
produce those fine British Liquors, Beer and Ale, which no other
Nation can equalize; But as this Excellency cannot be obtain'd unless
the several Ingredients are in a perfect State and Order, and these also
attended with a right judgment; I shall here endeavour to treat on their
several particulars, and first of Soils.