1934 What Shall We Drink by Magnus Bredenbek

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The Beer Family

149

Process: Put five tablespoons of large barley into two gallons of water and bring to a boil, then add two and a hah to four ounces of hops tied in a bag, and keep boiling. Stir in two and a half pounds of dark com syrup and continue boiling for one hour, adding hot water in the meantime to make two gallons. Take off stove and when lukewarm, but not until then, add a half cake of yeast which has first been dissolved in lukewarm water. Mix the brew thoroughly and straiu through flannel cloth into stone crock. Stand crock in a cool dark place in cellar or cool closet and let ferment for about three days, or until fermentation ceases. Then skim off top and siphon the liquid carefully into bottles, being careful not to disturb sediment in crock while drawing off hquid. Cork bottles as you fill them, leaving air space of two to three inches from bottom part of cork in necks. Lay bottles on sides in cool dark place for not less than seven days. You then may drink it, but longer aging makes it better as a beverage. To make more, if you wish, just multiply the ingredients. But be careful when putting into crock that you allow enough room for the fermentation process, which swells the brew; otherwise it wfll rxm over the rim and make a sorry mess. Here's another nice beer to make in five-gallon lots: To five gallons of boiling water add seven ounces of ground ginger, an ounce of cream of tartar and five sliced lemons. Boilfor two hours,let cool to lukewarm state,strain into eight-gallon stone crock and add eight pounds of brown sugar. Now in two ounces of95% pure alcohol mix a quarter teaspoon of oil of cloves and the same amount of oil of cinnamon, which add to the mixtiue, along with one yeast cake which has been dissolved in lukewarm water. Let crock stand in cool dark place for about eighteen hours. Then skim and siphon off into another stone crock. Let stand to precipitate solids for another ten hours, then siphon off care fully so as not to disturb sediment,filling bottles and corking them at once. As this is a brew which packs a load of effer vescence,it might be well to tie each cork to the bottle neck