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llrl.ANUFACTURING AND ADULTERATING LIQUORS.
97
CONCLUDING
REMARKS,
The
nature
and
variety
of
beer,
~c.-The
numer–
ous varieties of beer met with in commerce, arise
either from a difference in the materials, or the
management of the brewing. Thus the
water,
but
more generally the nature of the malt, or the tem–
perature of the mashing or the fermentation, de–
cides the character of the liquor. The difference
between ale and porter arises from the color of the
malt, and the distinctions between the same class of
liquor, brewed from similar materials, may be refer–
red to the mashing or the fermentation. Scotch ale
and Bavarian beer differ in style from other ales, as
before explained, from being fermented at lower
temperatures ; and porter differs from either of these
because it has been made with higher-dried malt.
This is the cause of the almost endless varie–
ties of malt liquor met with in England. Every
county-nay, every town and every brewer-is dis–
tinguished by the production of a different flavored
beer. Besides the varieties arising from difference
of quality or manipulation in the brewing of similar
kinds of liquor, there are certain leading features
which distinguish some of them; which has led them
to be considered in the light of distinct members of
5
Digitized
by