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A TREATISE ON
that have undergone a thorough fermentation.
New
or
'lniW,
ak,
on the contrary, abounds in undecompos–
ed sugar and gum, and is thus rendered more nu–
tritious, though less alcoholic, than the above va–
rieties.
Process
of
brewing
ak.-The various operations
of brewing are nearly the same for every species of
malt liquor, the differences
in
the products arising
from the materials
~mployed,
the heat of the water
used for .mashing, and the temperature at which the
fermentation is conducted. (See Brewing.) For ale,
pale or lightly-dried malt should be chosen, as well ·
as pale hops,
if
it be desired to brew a liquor possess–
ing but little color ; and the fermentation should be
carried on at a low temperature. Almost every
country has its variety of ale, but the difference con–
sists chiefly (the same quantity of malt and hops
being used) in the preparation of the malt. The
water may in some cases vary in quality, the boiling
may be longer or shorter, or the liquor may be turn–
ed on at a different heat ; but these circumstances
being considered, one general process serves for the
whole, as before observed. For immediate nse, the
malt may be all pale ; but if brewed for keeping, or
in warm weather, one-fourth should be amber malt.
6 lbs. of State hops should be used to the quarter, or
8
to
10 lbs. for keeping ale. The stronger ales con-
Digitized
by