: The London and Country Brewer by Anonymous - Brewing Early works to 1800; Malt liquors Early works to 1800; Beer Great Britain; Beer Early works to 1800 Crafts; Technology

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THE LONDON and COUNTRY BREWER

Containing an Account,

To which is added,

The SECOND EDITION, Corrected.

LONDON

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 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.

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