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by the introduction of a multiplicity of metal pipes, to prevent the possibility of any waste in the beer. We think enough has already been advanced in the chapter on Electricity, to point out the injurious effects of mixtures of metals in the construction of brewing utensils; and we have little doubt that a great proportion of the inferior beer which we now see, is produced by the electro-chemical action, proceeding from the above-mentioned mixture of metals. As brewing, therefore, is a strictly chemical process, the laws of chemistry, by which it can alone be safely directed, should be much better understood than they have hitherto been by all connected with the trade. There can be little doubt but that the art of brewing, like other arts, will hereafter be conducted on such scientific principles as may render it as independent of chance, accident, or locality, to which much importance is erroneously attached, as other arts in which the proper means have been adopted to acquire successful uniformity.

We often hear locality quoted as the only reason which can be assigned, that better beer is brewed in one district of the country than in others. Locality, so far as malt is concerned, may no doubt have an influence; some districts produce much finer qualities of barley than others, and of course, much finer and better-flavoured malt. The flavour of beer must of course depend on the quality of the materials which may be used in manufacturing it,

and also on the mode of manufacturing it. No further importance, however, can be attached to locality; as we can always in any place find water sufficiently fit for brewing, and by a proper construction of the premises, form our own locality, as often has been and can again at any time be proved.

DRUGS.

ALTHOUGH, generally speaking, we object to all drugs in brewing, it would be folly to suppose that we may not occasionally find the benefit of resorting to such simple chemical remedies as may be found necessary, for properly cleansing the utensils, and removing unsoundness. Some distinct chemical knowledge is therefore necessary, as we might otherwise employ deleterious substances for these purposes. The practice of drugging is now rarely employed; and we know, that in London, no respectable house will, on any account, permit it. We have reason to think, however, that some country brewers are not so scrupulous; but are often over persuaded by ignorant quacks, to make use of such drugs as they may recommend, for the purpose of giving flavours. One drug is represented

to make the beer keep, a very desirable object; and others are said to confer fine flavours, vinosity, &c. &c. Others, and those very various, are famed for giving the London porter flavour; and the ignorant brewer is induced to use them, from being told by those quacks that the great London houses do the same. We can assure these mistaken persons, however, that no great London house uses, now-a-days, any ingredient disallowed by law; and that no other flavour is given than what is produced by malt and hops.

When harmless ingredients are used for giving flavours, they cannot be particularly condemned: they however subject the brewer, when discovered, to the penalties of the law; and on every account are rather to be avoided. When such drugs as cocculus Indicus, opium, tobacco, &c. &c. are used for giving a stupifying quality to the beer, every brewer using them must know, that besides subjecting himself to heavy penalties, he is doing gross injustice to the public.

It is generally supposed that the finest ale cannot be brewed without flavouring matter. This, however, is quite a mistake. The flavour of the finest Burton, Scotch, and other ales, proceeds chiefly from the care taken in selecting the best malt and hops, and the high gravities of the worts. These ales are from forty to forty-five lbs. per barrel gravity, by Long's instrument, or 1.111 to 1.125

specific gravity, by Allan's or Bates'. Whenever the gravities of worts exceed forty, a much richer flavour is produced than at lower densities. This accounts for the superiority of high-priced ales.

Any brewer using ingredients disallowed by law, subjects himself to information from any of his servants, who must no doubt discover it, and thus loses all command over them.

No respectable house, therefore, will now run any such risks, and we would strongly recommend it to all, never to be influenced by the opinions of ignorant quacks, who, knowing nothing about the matter, care only for their own interest.

Heading.

There is, however, one ingredient, called heading, that gives to porter a fine frothy top, which adheres to the pot or glass, when pouring out, or drinking the beer. It is sulphate of iron, commonly called salt of steel, which, when applied in such small quantities as will have the desired effect, can do no harm. One ounce of this is enough for four barrels ; or one quarter of an ounce to a barrel.

This heading also imparts to the beer a sharpness in taste, generally liked by porter drinkers. The law, however, has imposed severe penalties on the use of it, and a test is applied for detecting its presence. The test alluded to is the red ferro-cyanide of potassium. As it is not a substitute for either

malt or hops, and as people generally prefer porter carrying a good head, there can be no good reason for its being so severely prohibited.

Of mixing Beers.

The process of mixing beers is technically denominated "marrying" them. This process is seldom attempted with mild ales, but with the more hardy beer called porter, it is very generally practised. Mild beer is now become the order of the day; and old beer, excepting when mixed with new, is seldom drunk. The uncertainty of brewing, the reasons of which we have attempted to explain, occasions a great deal of beer to be returned by the publicans to the brewer, principally in summer. These returns are stowed in vats, where they are allowed to remain until they are thought to be in a fit condition to be mixed with mild new beers, the only way by which they can be got rid of. This is occasionally done by breaking the old beers into the gyle-tuns with the worts, while in a state of fermentation, which is a very dangerous mode of working; for if the fermentation should be in the least degree languid, the addition will make it more so, and the whole gyle, or brewing, will be unfit to be sent out. This injudicious plan has sometimes been followed to such an extent, as to block up the brewer; that is to say, he at last accumulates such a quantity of unsaleable beer, as not to leave room for brewing

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