1857 The Bordeaux wine and liquor dealers' guide

100

A TREATISE ON

that have undergone a thorough fermentation. New or 'lniW, ak, on the contrary, abounds in undecompos– ed sugar and gum, and is thus rendered more nu– tritious, though less alcoholic, than the above va– rieties. Process of brewing ak.-The various operations of brewing are nearly the same for every species of malt liquor, the differences in the products arising from the materials ~mployed, the heat of the water used for .mashing, and the temperature at which the fermentation is conducted. (See Brewing.) For ale, pale or lightly-dried malt should be chosen, as well · as pale hops, if it be desired to brew a liquor possess– ing but little color ; and the fermentation should be carried on at a low temperature. Almost every country has its variety of ale, but the difference con– sists chiefly (the same quantity of malt and hops being used) in the preparation of the malt. The water may in some cases vary in quality, the boiling may be longer or shorter, or the liquor may be turn– ed on at a different heat ; but these circumstances being considered, one general process serves for the whole, as before observed. For immediate nse, the malt may be all pale ; but if brewed for keeping, or in warm weather, one-fourth should be amber malt. 6 lbs. of State hops should be used to the quarter, or 8 to 10 lbs. for keeping ale. The stronger ales con-

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