1869 Cooling Cups and Dainty drinks by William Terrington

Ale and Beer.

94

India pale ale differs chiefly in being made with an extra supply of hops. Every county and town in England has its variety of ales, and beer ; and even these varieties are subdivided, the difference con- sisting chiefly (the same quantity of malt and hops being employed) in the preparation of the malt. Highly-coloured beer is made by adding to the malt a quantity, as may be desired, of strong dried and charred malt. The sugar which has been charred by the action of fire is termed “caramel,” a French word. Porter and stout are so prepared. Good, sound, honest English ale only can be produced by using a plentiful supply of good malt, combined with good liquor, hops and j^east, and clean utensils; with these and a little care and judgment, and good temper — for he who possesses no self-control ought not to brew — cannot fail to reward the operator with a splendid beverage “ Good ale needs no bush.” October and March are the best brewing months, the temperature of

air then permitting the easy cooling of the

the

Old ale is best brewed in October.

wort.

— Take 1 oz. of isinglass, boiled in

To Fine Beer .

2 quarts of beer ; when dissolved and cooled put it in the beer, and stir with a stick. The beer so treated should be used soon, for the isinglass is apt to