1857 The Bordeaux wine and liquor dealers' guide

86

A TREATISE ON

private brewing, the malt is generally bought ready ground, for convenience sake. (See MALT.) · The Jw:ps should be those of the previous season, and for general purposes those grown in this State are preferable ; but when it is intended to be kept for a long time, strictly prime western hops must be em– ployed. The quan'tity of hops required to a given · measure of malt varies from 2 lbs. to 8 lbs. of the former, to 1 quarter of the latter, according to the nature of the brewing. For good strong beer, 4 lbs. or 4l lbs. is usually sufficient, but when the liquor is very strong, and it is intended to be highly aro– matic, and to be kept for a long period, 1 lb. of hops may be used to every bushel of malt, or 8 lbs. to the quarter. Mild porter has about 3 lbs. to the quarter, and weak common beer has frequently only about t lb. hops to the bushel of malt. A portion of hops is also frequently added to the finer sort of beer, after it is casked, as we shall presently explain. TM wakr should be aeft and clear, the yeaat 8'1.IJeet and good, and all the vessels and casks both 8'1.IJeet and ckan. If this be not the case, with the latter especially, the best brewing in the world will be useless.

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