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A
TREATISE
ON THE
BREWING OF BEER,
&c. &c.
A Saving of Twenty per Cent.
A
TREATISE
ON THE
BREWING OF BEER,
WHEREIN IS PROVED
That one Bushel of Malt will produce a Gallon of Beer
more than another Bushel of an equal Strength, although
both Malts be made of one Sort or Species of Barley.
In this work will be found some profitable and necessary
directions to Maltsters.
Improvements in the Brew-house, and
Brewing Utensils.
Showing the cause what makes hard and sour Beer.
Directions for preventing Beer from becoming sour or foxed,
even if used in the warmest Season.
ALSO
Directions in what State to cleanse the Beer, so as to have
it fine without using any art or device whatsoever; and
for the Management of the Beer in the Cellar.
Some Observations in the Choice of HOPS;
Proving that they are useful after they have been used in
brewing.
The different Experiments are from Twenty Years Practice.
By E. HUGHES.
Some very useful and necessary directions to the Publican who retails Common Brewer's Beer.
SECOND EDITION.
UXBRIDGE:
PRINTED FOR THE AUTHOR, AND SOLD BY T. LAKE.
SOLD ALSO BY E. NEWBERY, ST. PAUL'S CHURCH YARD,
LONDON,
AND ALL BOOKSELLERS IN TOWN OR COUNTRY.
1796.
PREFACE.
The first edition of this treatise met with encouragement enough to flatter me that I had left no room to improve it: but, encouraged by the satisfaction my friends was pleased to express of its utility to the public, I have been induced to make every improvement I could collect.
Before I presumed to offer this small treatise to the public, the different modes and methods, here recommended, I have proved by different experiments, which I flatter myself will be found of utility, particularly to private families, especially farmers, because their servants have very little knowlege of brewing, their time being so much employed in other business, and so frequently are they changing their employ that they are rendered incapable of being competent in brewing. I do not presume to dictate to those who are proficients; but it must be acknowleged that good malt is frequently marred in brewing by persons who have very little or no knowlege of brewing, and I flatter myself that by a perusal of this treatise it will enable them to be more competent in making the best of the malt intrusted to their care, to the greater satisfaction and benefit of their employers.
Waters having a great predominance in brewing, I have given directions in the choice and improvement of them.
The improvements in the brewing utensils will be attended with some expence, but the utility arising therefrom will soon make amends.
I have taken the liberty to admonish the retailer of common brewer's beer, because, from their inattention in managing the beer after it comes into their stock or possession, the blame, if any, is imputed to the brewer but I am fully convinced to the contrary, from the almost daily practice of the common bre