93 / 244
Burton
and
Scotch
Ales.
93
more
inclined
to
ferment
;
but
bard
water
makes
the
best
keeping
beer,
and
is
less
liable
to
turn
sour.
Sometimes
the
water
requires
to
be
softened
by
adding
a
spoonful
of
soda
to
a
barrel
;
some
use
a
handful
of
common
salt
mixed
with
an
ounce
of
salt
of
tartar.
We
may
add
that
the
water
which
makes
good
tea
makes
good
beer.
The
famed
ales
of
Burton-on-Trent
are
brewed
with
hard
water,
the
river
Trent
containing
an
unusually
large
proportion
of
sulphate
of
lime,
together
with
carbonate
and
muriate
of
lime.
These
salts
exert
a
considerable
depuritive
power
on
vegetable
juices,
superseding
the
necessity
for
finings
;
thus
the
ale
brewed
by
this
water
becomes
bright
and
clear
almost
immediately.
Burton
ale
is
the
strongest
in
general
use.
The
Scotch
ales
are
distinguished
for
the
small
quantity
of
hops they
contain,
and
for
their
vinous
flavour.
Those
of
Edinburgh,
Prestonpans,
and
Bel-
haven
are
pre-eminent.
Strong
ale
is
mostly
made
from
the
best
pale
malt,
and
the
fermentation
is
allowed
to
take
place
slowly,
so
that
the
ferment
is
exhausted
and
separated.
This,
combined
with
the
large
amount
of
undecomposed
sugar
remaining,
enables
the
liquor
to
keep
long
without
requiring
a
large
amount
of
hops.