1857 The Bordeaux wine and liquor dealers' guide

.A.

TREATISE ON

the same family. These are

ate,

beer,

and

porter.

Ale

is a pale liquor, brewed from lightly-dried malt,

and is usually met with, abounding in undecompos–

ed saccharine matter and mucilage.

Bee'!'

is a :fine,

strong, well-fermented liquor, darker, less saccharine,

and more alcoholic than ale. The finer class of

Scotch, Bavarian, and East India ales, properly

belong to this class.

P<Yrter

is a dark brown colored

liquor, originally prepared from high-dried malt, but

now generally made from pale malt, and colored and

flavored by patent or burnt malt.

Small

table

beer

is a weak liquor, containing

times the

quantity of water that is used for ordinary beer.

SWut,

lJ'l'own

stnut, &c.,

are varieties ofporter, differ–

ing only in their strength.

Qualities.-The

characteristics of good beer are

transparency and a fine color, to whatever variety it

may belong ; and if it has been properly brewed,

this will usually be the case. Hence, color and

transparency become a proof of good beer. Good

beer is pleasant, wholesome, and nutritious, at the

same time that it is strengthening and exhilaratr

ing.

Season for

lJ'l'ewing.-The

best

times

of year

for

brewing are the spring and autumn, as at those pe–

riods the temperature of the air is such as to permit

the cooling of the wort3 rnfficiently low, without

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