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Updated: June 28, 2025
To have then a Malt Drink balsamick and mild, the Worts cannot be run off too fine from the Coolers, nor well fermented too slow, that there may be a Medium kept, in both the Salt and Sulphur that all fermented Malt Drinks abound with, and herein, as he says, lies a great part of the Art of Brewing.
The saccharine worts, after the addition of yeast, are left to themselves, in contact with air, in shallow vats of large superficial area, realizing thus on an immense scale the conditions of the experiments which we undertook in 1861, and which we have already described in determining the rapid and easy multiplication of yeast in contact with air.
For Brewing Intire Guile Small Beer. There can be no way better for making good small Beer, than by Brewing it from fresh Malt, because in Malt as well as in Hops, and so in all other Vegetables, there is a Spirituous and Earthy part, as I shall further enlarge on in writing of the Hop; therefore all Drink brewed from Goods or Grains after the first or second worts are run off, is not so good and wholsome, as that intirely brewed from fresh Malt, nor could any thing but Necessity cause me to make use of such Liquor; yet how many thousands are there in this Nation that know nothing of the matter, tho' it is of no small Importance, and ought to be regarded by all those that value their Health and Taste.
The quick boiling of the Wort is of no less Service, and that the smaller Wort should be boiled longer than the strong is good Judgment, because the stronger the Wort, the sooner the Spirits flie away and the waste of more Consequence; besides if the first Wort was to be boiled too long, it would obtain so thick a Body, as to prevent in great measure its fining hereafter after so soon in the Barrel; while the smaller sort will evaporate its more watry Parts, and thereby be brought into a thicker Confidence, which is perfectly necessary in thin Worts; and in this Article lies so much the Skill of the Brewer, that some will make a longer Length than ordinary from the Goods for Small Beer, to shorten it afterwards in the Copper by Length of boiling, and this way of consuming it is the more natural, because the remaining part will be better Cured.
It's true, that here is a Charge encreased by the Consumption of a greater quantity of Hops than usual, but then how greatly will they answer the desired end of enjoying fine palated wholsome Drink, that in a cheap time will not amount to much if bought at the best Hand; and if we consider their after-use and benefit in small Beer, there is not any loss at all in their Quantity: But where it can be afforded, the very small Beer would be much improved if fresh Hops were also shifted in the boiling of this as well as the stronger worts, and then it would be neighbourly Charity to give them away to the poorer Person.
Here then I must observe, that the worser earthy part of the Hop is greatly the cause of that rough, harsh unpleasant taste, which accompany both Ales and Beers that have the Hops so long boiled in them as to tincture their worts with their, mischievous Effects; for notwithstanding the Malt, be ever so good, the Hops, if boiled too long in them, will be so predominant as to cause a nasty bad taste, and therefore I am in hopes our Malt Liquors in general will be in great Perfection, when Hops are made use of according to my Directions, and also that more Grounds will be planted with this most serviceable Vegetable than ever, that their Dearness may not be a disencouragement to this excellent Practice.
He take one drink, that make him talk loud and laugh; he take two, that make him swear bad worts and knock round the furniture; he take t'ree, that make him come home and beat thos poor leetle girls till it make your heart sore! And poor Lucie will try so hard, and then he will be so oogly but I should not so speak to a strangare." "Don't let that trouble you; it shall go no further.
Some exact experiments conducted by M. Raulin in our laboratory have established the fact that saccharine worts, like water, soon become saturated when shaken briskly with an excess of air, and also that they always take into solution a little less air than saturated pure water contains under the same conditions of temperature and pressure.
You see I would draw a pentagon within a circle, which is no trouble at all, and make my suffumigation within it, and dere we would be like in one strong castle, and you would hold de sword while I did say de needful worts.
Foxing is a misfortune, or rather a Disease in Malt Drinks, occasioned by divers Means, as the Nastiness of the Utensils, putting the Worts too thick together in the Backs or Cooler, Brewing too often and soon one after another, and sometimes by bad Malts and Waters, and the Liquors taken in wrong Heats, being of such pernicious Consequence to the great Brewer in particular, that he sometimes cannot recover and bring his Matters into a right Order again under a Week or two, and is so hateful to him in its very Name, that it is a general Law among them to make all Servants that Name the word Fox or Foxing, in the Brewhouse to pay Sixpence, which obliges them to call it Reynards; for when once the Drink is Tainted, it may be smelt at some Distance somewhat like a Fox; It chiefly happens in hot weather, and causes the Beer and Ale so Tainted to acquire a fulsome sickish taste, that will if it is receive'd in a great degree become Ropy like Treacle, and in some short time turn Sour.
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