1884 The Modern Bartenders' Guide by O. H. Byron

110

LEMON BEER.

2oz.cream tartar. 2" ginger.

Stir well together. Putin a keg. Add a pint of good yeast ; bung it up close. Shake the keg well, and after standing twenty-four hours bottle it, and in ten days it will sparkle like champagne.

Hop Beer.

5 quarts water. 6 oz. hops.

Boil 6 houre, after which strain this, and adding 4 quarts more water and 12 table-spoonsful ground ginger, boil 3hours longer. Strain this and mix with the former strained liquor. Deeply brown a loaf of bread, and pounding it fine add to the liquor, and when it is nearly cold add a pint of brewer's yeast, allowing it to ferment a day and a half (30 hours). Draw off into a keg or bottle ; tie corks down.

Lemon Beer.

1 gall, water. 1 lemon sliced.

1 table-spoon ground ginger. 1 pint Sugai- House syrup, i " yeast.

Mix thoroughly and let stand for one day (24 hours), when it will be I'eady to use. If bottled, tie down the "corks.