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Updated: May 10, 2025
Of the Strength and Age of Malt Liquors. Whether they be Ales or strong Beers, it is certain that the midling sort is allowed by Physicians to be the most agreeable of any, especially to those of a sedentary Life, or those that are not occupied in such Business as promotes Perspiration enough to throw out and break the Viscidities of the stronger sorts; on which account the laborious Man has the advantage, whose Diet being poor and Body robust, the strength of such Liquors gives a Supply and better digests into Nourishment: But for the unactive Man a Hogshead of Ale which is made from six Bushels of Malt is sufficient for a Diluter of their Food, and will better assist their Constitution than the more strong sort, that would in such produce Obstructions and ill Humours; and therefore that Quantity for Ale, and ten Bushels for a Hogshead of strong Beer that should not be Tapp'd under nine Months, is the most healthful.
I am sure this is of no small Consequence, however it may be esteemed as a light matter by some; for if this is not duly perform'd, all our Charge, Labour and Care will be lost; and therefore here I shall dissent from my London Fashion, where I bung'd up my Ale with Pots of Clay only, or with Clay mix'd with Bay Salt, which is the better of the two, because this Salt will keep the Clay moist longer than in its Original State; and the Butt Beers and fine Ales were Bung'd with Cork drove in with a piece of Hop-Sack or Rag, which I think are all insipid, and the occasion of spoiling great Quantities of Drink, especially the small Beers; for when the Clay is dry, which is soon in Summer, there cannot be a regular Vent thro' it, and then the Drink from that time flattens and stales to the great loss in a Year to some Owners, and the Benefit of the Brewer; for then a fresh Cask must be Tapp'd to supply it, and the remaining part of the other throw'd away.
This was for his October Beer: Then he would put scalding water over the Goods at once, but not mash, and Cap them with more fresh Malt that stood an Hour undisturbed before he would draw it off for Ale; the rest was hot water put over the Goods and mash'd at twice for small Beer: And it was observed that his October Beer was the most famous in the Country, but his Grains good for little, for that he had by this method wash'd out all or most of their goodness; this Man was a long while in Brewing, and once his Beer did not work in the Barrel for a Month in a very hard Frost, yet when the weather broke it recovered and fermented well, and afterwards proved very good Drink, but he seldom work'd, his Beer less than a Week in the Vat, and was never tapp'd under three Years.
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