A Treatise on the Brewing of Beer

by E. Hughes

The reader will observe, these hops having performed their duty, they are of no expense, only the trouble of putting them into the casks. The small beer must derive a considerable advantage from those hops when a guile of ale was only brewed from them. Take care to put them into the casks as soon as they are cold, for by being too long exposed to the air they will lose their virtue.

I should not have said so much concerning small beer, but the price of malt is so considerably advanced, to what it was formerly, that small beer is become an expensive article, where there is a numerous family.

If you observe the before mentioned directions you will not have your small beer so unpleasant, particularly when your cask is nearly out.

The most wholesome small beer is made from an intire guile of small, for then you have the whole of the spirit and sweetness of the malt; it will keep better and drink much fresher than if it were to be made from the goods after a length of ale.

If you rack your beer, fail not to put some hops into the casks, wetting them first with some of the same beer, or rather wet the hops with some wort when brewing. If you want to hasten your beer for drinking, put the hops into the casks when they are warm; if your beer is for a long standing, put the hops in your casks when they are cold, giving them a stir to separate them in the beer.

Take care not to be under the necessity of tapping your ale or small beer before it has actually done working, for by so doing you will prevent it from becoming fine: new beer may be classed with new bread; for the newer you draw your beer the more there will be consumed; new beer is not so satisfying as it is when come to a more mature age.

Beware, lest you forget to pay attention to your beer which is at tap; for, "as the eye of the master maketh his horse fat," so the head of a family, now and then giving a look into his cellar, may be the cause of beer drinking more agreeable to his palate, by taking care the vent-holes are kept closely stopped, and the cocks secure.

Do not fail to stoop your cask when the beer is about two parts in three out; this should be done whilst the tap is spending, for then you will not disturb the sediment. By stooping the cask when the beer is about two parts in three out will prevent it from becoming flat and sour; when, on the other hand, it is too frequently to be observed when a person is drawing a pot of beer, the stream is impeded; for the beer, being so nearly out, will not run till it is stooped. Now before this, the cock discharging the beer but slowly, the air is admitted into the cask, which causes the beer to drink flat, and, perhaps, turn sour: therefore this will enforce the necessity of stooping your cask before it be so nearly out.

This is a fault with many publicans, not paying attention to their cellars; even many of those who brew their own beer are neglectful, notwithstanding their own interest and credit is concerned. Tis not uncommon for the vent-peg, and even the bung, to be left out of those casks which are actually on draught.

Publicans, who retail common brewer's beer, and neglect their cellars, have this excuse, if their customers find fault with the beer, by saying "tis such beer as my brewer sends me," so it may be; but let a publican be served with beer of the first quality, it entirely depends on the management of the retailer thereof, whether the beer shall be of a good or bad quality. This is proved by persons in the same town, each being served with beer from one and the same brew-house; there will be generally a disparity in the quality after it comes into the stock of the respective retailers thereof, which proves it to be the good or bad management in the cellar.