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Updated: May 8, 2025
In several of the Northern Counties of England, where they have good Barley, Coak-dryed Malt, and the Drink brewed at Home, there are seldom any bad Ales or Beers, because they have the Knowledge in Brewing so well, that there are hardly any common Brewers amongst them: In the West indeed there are some few, but in the South and East Parts there are many; and now follows the Account, that I have Stated according to my own general Practice, viz.
Next to the Coak-dryed Malt, the Straw-dryed is the sweetest and best tasted: This I must own is sometimes well Malted where the Barley, Wheat, Straw, Conveniencies and the Maker's Skill are good; but as the fire of the Straw is not so regular as the Coak, the Malt is attended with more uncertainty in its making, because it is difficult to keep it to a moderate and equal Heat, and also exposes the Malt in some degree to the taste of the smoak.
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