The London and Country Brewer | Page 7

it to a sad degree because its
black Seed like that of an Onion, being lesser than the Barley, cannot
be entirely separated, which obliges it to be malted with the Barley, and
makes the Drink so heady that it is apt to fuddle the unwary by drinking
a small quantity. This Weed is so natural to some Ground that the
Farmer despairs of ever extirpating it, and is to be avoided as much as
possible, because it very much hurts the Drink that is made from Malt
mixed with it, by its nauseous Scent and Taste, as may be perceived by
the Ointment made with it that bears its Name: I knew a Victualler that

bought a parcel of Malt that this weed was amongst, and it spoiled all
the Brewings and Sale of the Drink, for it's apt to cause Fevers, Colicks
and other Distempers in the Body.
Darnel is a rampant Weed and grows much amongst some Barley,
especially in the bad Husbandman's Ground, and most where it is sown
with the Seed-barley: It does the least harm amongst Malt, because it
adds a strength to it, and quickly intoxicates, if there is much in it; but
where there is but little, the Malster regards it not, for the sake of its
inebriating quality.
There are other Weeds or Seeds that annoy the Barley; but as the
Screen, Sieve and throwing will take most of them out, there does not
require here a Detail of their Particulars. Oats malted as Barley is, will
make a weak, soft, mellow and pleasant Drink, but Wheat when done
so, will produce a strong heady nourishing well-tasted and fine Liquor,
which is now more practised then ever.

CHAP. III.
To know good from bad Malts.
This is a Matter of great Importance to all Brewers, both publick and
private, for 'tis common for the Seller to cry all is good, but the Buyer's
Case is different; wherefore it is prudential to endeavour to be Master
of this Knowledge, but I have heard a great Malster that lived towards
Ware, say, he knew a grand Brewer, that wetted near two hundred
Quarters a Week, was not a judge of good and bad Malts, without
which 'tis impossible to draw a true length of Ale or Beer. To do this I
know but of few Ways, First, By the Bite; Is to break the Malt Corn
across between the Teeth, in the middle of it or at both Ends, and if it
tasteth mellow and sweet, has a round body, breaks soft, is full of
flower all its length, smells well and has a thin skin, then it is good;
Secondly, By Water; Is to take a Glass near full, and put in some Malt;
and if it swims, it is right, but if any sinks to the bottom, then it is not
true Malt, but steely and retains somewhat of its Barley nature; yet I

must own this is not an infallible Rule, because if a Corn of Malt is
crack'd, split or broke, it will then take the water and sink, but there
may an allowance be given for such incidents, and still room enough to
make a judgment. Thirdly, Malt that is truly made will not be hard and
steely, but of so mellow a Nature, that if forced against a dry Board,
will mark and cast a white Colour almost like Chalk. Fourthly, Malt
that is not rightly made will be part of it of a hard Barley nature, and
weigh heavier than that which is true Malt.

CHAP. IV.
Of the Nature and Use of Pale, Amber and Brown Malts.
The pale Malt is the slowest and slackest dryed of any, and where it has
had a leisure fire, a sufficient time allowed it on the Kiln, and a due
care taken of it; the flower of the grain will remain in its full quantity,
and thereby produce a greater length of wort, than the brown high
dryed Malt, for which reason it is sold for one or two shillings per
Quarter more than that: This pale Malt is also the most nutritious sort to
the body of all others, as being in this state the most simple and nearest
to its Original Barley-corn, that will retain an Alcalous and Balsamick
quality much longer than the brown sort; the tender drying of this Malt
bringing its body into so soft a texture of Parts, that most of the great
Brewers, brew it with Spring and Well-waters, whose hard and binding
Properties they think agrees best with this loose-bodied Malt, either in
Ales or Beer's and which will also dispense with hotter waters in
brewing of it, than the brown Malt can. The amber-colour'd Malt is that
which is