1891 Wehman’s Bartender’s Guide by Henry J. Wehman

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WEHMAN'S BARTENDERS GUIDE.

Molassc.s Beer. Mix -1 quarts Molasses with 13 gallons water and 3 oz. Hops. Boll half an hour, strain and add^ pint of Yeast.

Ginger Beer.

2 gallons water. 1 pint Molasses. 1 gill Yeast.

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2oz. ground Ginger. This can be ready for use in two hours.

ANOTHER:

2lbs. brown Sugar. 2 gallons boiling water. 1 quart Molasses. 2 oz. Cream Tartar. 2 oz. Ginger.

Stir well together. Put In 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.

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6 oz. Hops. Boll G hours, after which strain this, and adding 4 quarts more water and 12 table-spoonsful ground ginger,boll 3 hours longer. Strain this and mix with the former strained liquor. Deeply brown a loaf of bread,and pounding it line 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(36 hours). Draw offinto a keg or bottle; tie corks down.

Leuloa Beer.

1 gallon water. 1 Lemon sliced.

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1 table-spoon ground Ginger. 1 pint Sugar House Syrup, pint Yeast. Mix thoroughly and let stand for one day(24 hours), when It will be ready to use. If bottled, tie down the corks.