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The London Method of Brewing. In a great Brewhouse that I was concern'd in, they wetted or used a considerable Quantity of Malt in one Week in Brewing Stout-beer, common Butt-beer, Ale and small Beer, for which purpose they have River and Well Waters, which they take in several degrees of Heat, as the Malt, Goods and Grain are in a condition to receive them, and according to the Practice there I shall relate the following Particulars, viz.
The several Lengths or Quantities of Drinks that have been made from Malt, and their several Prices, as they have been sold at a common Brewhouse. For Stout-Beer, is commonly drawn one Barrel off a quarter of Malt, and sold for thirty Shillings per Barrel from the Tun. For Stitch or strong brown Ale, one Barrel and a Firkin, at one and twenty Shillings and Fourpence per Barrel from the Tun.
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