1934 What Shall We Drink by Magnus Bredenbek

150 What Shall We Drink? lest it be blown out and all your pains go for nothing. You may drink this in about ten days, but more time makes it riper and more palatable. And one more, with hops as an ingredient: Boil in six quarts of water five ounces of hops in bag, letting mixture boil for five hours. Strain off, add a gallon of hot water,two and a half ounces of ground ginger and a half pound of burnt sugar or a pound can of dark corn syrup. Boil for two and a half hours, strain off when lukewarm tato stone crock and add a half cake of yeast first dissolved in lukewarm water. Let it ferment for forty-eight hours, skim, siphon off into new container, let stand for twelve hours to clear, then siphon carefuUy into bottles, corking them tight and tying corks to necks of bottles. This brew should be always kept in dark cool place and bottles laid on sides. There are other types of beers, non-alcohoUc, which have no place in this volume,such as root beer,lemon beer,spruce, ginger and so forth. Save for the pride of producing a nice home-made beer, there is no inducement to be your own brewer. Better, by far, to leave the task to the brewmasters or refiable brewers. My recipes are for simple drink-making. To go into aU the intricacies of the American, German, Austrian, French, English, Czechoslovakian and other foreign makes,in addi tion to the Near Eastern and Far Eastern brews, would be to write a volume of a thousand pages, without much profit to the reader, anyway. To be most palatable, beer should be imbibed when cold. This apphes to the dark as well as to the fight beers. Usually stowed in ice boxes, they should be opened when brought to the table. The host, hostess or guest may do the opening, individually. Yet,there is no objection, either, to the open ing of the bottles awayfrom the table after guests are seated and ready to be served. Because of beer's great effervescence and creamy "head" or bead,it is de rigeur to provide coasters for glass and bottle for each guest. Beer may be served in goblets, tall slender Pilsner glasses, shells (large or small), pewter or crockery mugs, or steins, either lidded or unfidded, and in handled