1857 The Bordeaux wine and liquor dealers' guide

97

llrl.ANUFACTURING AND ADULTERATING LIQUORS.

CONCLUDING REMARKS,

The nature and variety of beer, ~c.-The numer– ous varieties of beer met with in commerce, arise either from a difference in the materials, or the management of the brewing. Thus the water, but more generally the nature of the malt, or the tem– perature of the mashing or the fermentation, de– cides the character of the liquor. The difference between ale and porter arises from the color of the malt, and the distinctions between the same class of liquor, brewed from similar materials, may be refer– red to the mashing or the fermentation. Scotch ale and Bavarian beer differ in style from other ales, as before explained, from being fermented at lower temperatures ; and porter differs from either of these because it has been made with higher-dried malt. This is the cause of the almost endless varie– ties of malt liquor met with in England. Every county-nay, every town and every brewer-is dis– tinguished by the production of a different flavored beer. Besides the varieties arising from difference of quality or manipulation in the brewing of similar kinds of liquor, there are certain leading features which distinguish some of them; which has led them to be considered in the light of distinct members of 5

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