The London and Country Brewer

The London and Country Brewer,
by Anonymous

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Title: The London and Country Brewer
Author: Anonymous
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THE
LONDON and COUNTRY
BREWER
1736
Containing an Account,
I. Of the Nature of the Barley-Corn, and of the proper Soils and
Manures for the Improvement thereof.
II. Of making good Malts.
III. To know good from bad Malts.
IV. Of the Use of the Pale, Amber, and Brown Malts.
V. Of the Nature of several Waters, and their Use in Brewing.
VI. Of Grinding Malts.

VII. Of Brewing in general.
VIII. Of the London Method of Brewing Stout, But-Beer, Pale and
Brown Ales.
IX. Of the Country or Private Way of Brewing.
X. Of the Nature and Use of the Hop.
XI. Of Boiling Malt liquors, and to Brew a Quantity of Drink in a little
Room, and with a few Tubs.
XII. Of Foxing or Tainting of Malt Liquors; their Prevention and Cure.
XIII. Of Fermenting and Working of Beers and Ales, and the
unwholesome Practice of Beating in the Yeast, detected.
XIV. Of several artificial Lees for feeding, fining, preserving, and
relishing Malt Liquors.
XV. Of several pernicious Ingredients put into Malt Liquors to encrease
their Strength.
XVI. Of the Cellar or Repository for keeping Beers and Ales.
XVII. Of Sweetening and Cleaning Casks.
XVIII. Of Bunging Casks and Carrying them to some Distance.
XIX. Of the Age and Strength of Malt Liquors.
XX. Of the Profit and Pleasure of Private Brewing and the Charge of
Buying Malt Liquors.
To which is added,
XXI. A Philosophical Account of Brewing Strong October Beer. By an
Ingenious Hand.

By a Person formerly concerned in a Common Brewhouse at London,
but for twenty Years past has resided in the Country.

The SECOND EDITION, Corrected.

LONDON
Printed for Messeurs Fox, at the Half-Moon and Seven Stars, in
Westminster-Hall. M.DCC.XXXVI.
[Price Two Shillings.]

THE PREFACE.
The many Inhabitants of Cities and Towns, as well as Travellers, that
have for a long time suffered great Prejudices from unwholsome and
unpleasant Beers and Ales, by the badness of Malts, underboiling the
Worts, mixing injurious Ingredients, the unskilfulness of the Brewer,
and the great Expense that Families have been at in buying them
clogg'd with a heavy Excise, has moved me to undertake the writing of
this Treatise on Brewing, Wherein I have endeavour'd to set in sight the
many advantages of Body and Purse that may arise from a due
Knowledge and Management in Brewing Malt Liquors, which are of
the greatest Importance, as they are in a considerable degree our
Nourishment and the common Diluters of our Food; so that on their
goodness depends very much the Health and Longevity of the Body.
This bad Economy in Brewing has brought on such a Disrepute, and
made our Malt Liquors in general so odious, that many have been
constrain'd, either to be at an Expence for better Drinks than their
Pockets could afford, or take up with a Toast and Water to avoid the
too justly apprehended ill Consequences of Drinking such Ales and

Beers.
Wherefore I have given an Account of Brewing Beers and Ales after
several Methods; and also several curious Receipts for feeding, fining
and preserving Malt Liquors, that are most of them wholsomer than the
Malt itself, and so cheap that none can object against the Charge, which
I thought was the ready way to supplant the use of those unwholsome
Ingredients that have been made too free with by some ill principled
People meerly for their own Profit, tho' at the Expence of