Beer

“ Yet an American physician, who certainly has no national prejudice in favor of beer, gravely argues with me that it is the most simple, refreshing, and healthful beverage, and points to the physique of the Germans in proof that it does them no injury. Perhaps used in moderation, it may not. But certainly no argument will convince me that drinking it in such quantities as some do—eight, ten, or a dozen quart mugs a day!—is not injurious. When a man thus swills beer—there is no other word to express it—he seems to me like a pig at the trough. ”

“ No essay on the power of beer could exhibit it more convincingly than, the happy indifference with which they received admonishing blows from quart-pots, salutes from hot pipe-bowls, pricks from pipe-ends, on nose, and cheek, and pate; as if to vindicate for their beloved beverage a right to rank with that old classic drink wherewith the fairest of women vanquished human ills. ”

“ My wife and I, feel always dry,
At market on Saturday night,
Then a noggin of beer, I never need fear,
For my wife always says it is right.
In harvest field, there’s nothing can yield,
The labouring man such good cheer,
To reap and sow, and make barley grow,
And to give them a skinfull of beer.
The farmer’s board will plenty afford,
Let it come from far, or from near,
And at harvest home, the jug will foam,
If he gives his men plenty of beer.
Long may Queen Victoria reign,
And be to her subjects dear,
And we’ll wallop her foes, wherever we goes,
Only give us a skinfull of beer. ”

“ And even milk hath flavour, too,
When sun-kissed milkmaids hand it you.
Beer, in a large resounding can
Befits a coarser type of man,
While some rejoice in spirit pure,
And others in a faked liqueur. ”

“ There is old Scotch or old Burton for the lover of strong beer, porter for the labouring classes, stout for the weakly, and last, but far from least, that splendid liquid, pale ale, which, when bottled, vies with champagne in its excellence and delicacy of flavour, and beats it altogether out of the field when we take into consideration its sustaining and restorative powers. ”

“ Though old in age He’s young in health, His head and his heart both clear, Possessing these and blest with peace, He smokes and he drinks his beer— For he’s fond of a drop of good beer, he is, He very much likes his beer, he does, Let gentlemen fine Sit down to their wine, But my feyther will stick to his beer.
Now, lads, need no persuasion, But send your glasses round, There’s no fear of an invasion While barley grows in ground; {428} May trade increase And discord cease In every coming year. Possessed of these and blest with peace, Why, we’ll smoke and we’ll drink our beer. ”

“ The burly butcher, seated outside the inn with no fear of the Sheriff in his heart, quaffs his pewter mug of foaming ale, and casts now and again an eye on the artist who is repainting the signboard. The sturdy smith, the drayman, the porter and the fishwife—all are well clad and prosperous. Houses are being built, others are being repaired, and health and wealth are visible on every side.
Beer! happy produce of our isle, Can sinewy strength impart, And wearied with fatigue and toil, Can cheer each manly heart. ”

“ Breweries are multiplied throughout its streets, lager beer saloons abound, beer gardens, with their flowers and music and cleanly arbor-shaded tables, attract the tired and thirsty in various quarters. ”

“ If you want to hasten your beer for drinking, put the hops into the casks when they are warm; if your beer is for a long standing, put the hops in your casks when they are cold, giving them a stir to separate them in the beer.
Take care not to be under the necessity of tapping your ale or small beer before it has actually done working, for by so doing you will prevent it from becoming fine: new beer may be classed with new bread; for the newer you draw your beer the more there will be consumed; new beer is not so satisfying as it is when come to a more mature age. ”

“ Of true British growth is the Nectar we boast, The homely companion of plain boiled and roast, most truly wrote an Oxford poet, whose name has not been handed down to posterity.
Almost every inhabitant of this country has tasted beer of some kind or another, but on the subject of brewing the great majority have ideas both vague and curious. About one person out of ten imagines that pale ale consists solely of hops and water; indeed, more credit is given by most persons to the hop than to the malt. ”

“ The little tables were spread tinder the trees, and then, later on, perhaps, the customers were spread under the tables.—I would ask you to recall the manly seidel of dark beer as you knew it, the bitter chill of it as it went down, the simple felicity it induced in the care-burdened mind. I could quote to you poet after poet who has nourished his song upon honest malt liquor. ”

“ Or suppose a man knowing only English beer-shops hears for the first time of a German beer-garden, he probably does not imagine the slow ritual of the place. He does not know that unless the drinker positively slams down the top of his beer-mug with a resounding noise and a decisive gesture, beer will go on flowing into it as from a natural fountain ”

“ Howbeit, as the beer well sodden in the brewing, and stale, is clear and well coloured as muscadel or malvesey, or rather yellow as the gold noble, as our pot-knights call it, so our ale, which is not at all or very little sodden, and without hops, is more thick, fulsome, and of no such continuance, which are three notable things to be considered in that liquor. ”

“ Whilst Noble Native Ale and Beere’s hard fate Are like old Almanacks, quite out of date.
Thus men consume their credits and their wealths, And swallow Sicknesses in drinking healths, Untill the Fury of the spritefull Grape Mountes to the braine, and makes a man an Ape.
Another poet wrote in much the same strain:―
Thy wanton grapes we do detest: Here’s richer juice from Barley press’d. Oh let them come and taste this beer And water henceforth they’ll forswear. ”

“ In winter he wants beer against the cold and the frosty rime and the heavy raw mist that hangs about the hollows; in spring and autumn against the rain, and in summer to support him under the pressure of additional work and prolonged hours. Those who really wish well to the labourer cannot do better than see that he really has beer to drink—real beer, genuine brew of malt and hops, a moderate quantity of which will supply force to his thews and sinews, and will not intoxicate or injure. ”

“ The pungent and appetizing Cocktail is not for us, nor the enticing Rickey. Even the mild and genial Shandy-gaff must we shun, for it contains Beer, and the name of Beer is anathema in anything but negligible percentages. ”

“ Now most people drink small beer which exciteth not the brain to poesy. Could one of the ancient topers be restored to life, in tasting a glass of our most excellent bitter, he would, in all likelihood, make a wry face, for hops were not always held in the estimation they obtain at present. There is no doubt, however, that we could restore his equanimity and make him tolerably happy with a gallon or two of old Scotch or Burton ale, double stout or, better still, a mixture of the three with a little aqua vitæ added. ”

“ Beer, like all other liquors, is of no value whatever in making strength; it only nerves you up to spend all you can muster under the excitement it causes, and then leaves you weaker than before. What you need when you crave liquor is a good, warm meal. ”

“ Among the many receipts given in old works for “recovering” ale or beer when it has turned sour, is one directing the housewife to put a handful or two of ground malt into the beer, stir it well together, which will make the beer work and become good again. In another receipt the brewer is directed to put a handful of oatmeal into a barrel of beer when first laid into the cellar, which will cause it to carry with it a quick and lively taste. The root of flower-de-luce or iris suspended in ale is said to be a specific against sourness. ”

“ The most common form in which alcohol is employed in this country is that of beer. Beer is distinguished from other alcoholic beverages by the addition of hops, which are the female catkins of a plant extensively grown in this country. Case 35 contains the materials from which porter is brewed, and illustrates the changes which malt undergoes during its conversion into beer. The analysis of stout, porter, pale ale, mild ale, and strong ale are exhibited in Case 35, and the quantities of water, alcohol, sugar, and acetic acid are shown in an imperial pint of each. ”

“ There is no production of the brewery more important to society than good table beer, whether it be considered as a diluent to animal food, or a diet drink in fever cases, even of the most malignant kind, where, to my knowledge, it has been preferred to all others, and that with the greatest success, sanctioned by the advice of some of the most eminent physicians. This justifies my recommending it, and giving several processes for making this useful liquor. ”

“ The German, the Fleming, the Dutchman, who drinks beer, and beer only, wishes it strong, nourishing, and malty; the Parisian, on the contrary, whose ordinary drink is wine, and who resorts to beer as we do in warm weather to soda water, pop, and ginger-beer, merely [273] requires that the liquor shall be light, brisk, sparkling, and agreeable. I have no means of knowing the number of brewers in Paris at present, but there were forty 120 years ago, who annually made about 75,000 muids of beer (the muid is 300 pints) . ”

“ They looked at us, then at each other, and turning to the chief upbraided him for so needlessly sending for them. “These people are peaceable; they do not hurt you; you are killed with beer:” so saying, they returned to their homes.
Native beer has a pinkish colour, and the consistency of gruel. The grain is made to vegetate, dried in the sun, pounded into meal, and gently boiled. When only a day or two old, the beer is sweet, with a slight degree of acidity, which renders it a most grateful beverage in a hot climate, or when fever begets a sore craving for acid drinks. ”

“ The writers of the day are loud in their abuse of beer. In the passages from Andrew Boorde’s Dyetary (1542) , quoted in Chapter I. (p. 6) , ale is described as being the natural drink of Englishmen, and made of malt and water, while beer, which is composed of malt, hops, and water, is the natural drink of a Dutchman, and of late is much used in England, to the great detriment of many Englishmen. There is a truly insular ring about this. We should like to enlighten old Andrew’s darkness by a draught of sparkling Burton. ”

“ The adults of England, he said, in his famous wine speech, drink, on an average, three hundred quarts of beer each per annum! Now, it is physically impossible for a human brain, muddled every day with a quart of beer, to correctly hold correct opinions, or appropriate pure knowledge. ”

“ And I have never been inveigled into another beer bust. For that matter, that was my last drinking bout of any sort. Oh, I have drunk ever since, but with more wisdom, more discretion, and never in a competitive spirit. It is thus that the seasoned drinker grows seasoned. ”

“ Beer′y, of or affected by beer.—Beer and skittles, a phrase used vaguely for Bohemian pleasures, from a simple form supposed to be a rustic ideal.—Bitter beer = pale ale, a highly hopped beer made from the very finest selected malt and hops; Mild or Sweet ale being of greater gravity or strength, and comparatively lightly hopped; Black beer, a kind of beer made at Danzig, black and syrupy; Small beer, weak beer, hence trifling things, as in the familiar phrase, 'to think no small beer of one's self.' [A.S. béor; Ger. and Dut. bier, Ice. bjorr.] ”

“ Evelyn says that ale and beer, “brewed with these berries, being ripe, is an incomparable drink.”
Maize, beet-root, potatoes, parsnips, and other vegetables have each and all been used in the making of beer, but it seems very doubtful whether any combination of ingredients will ever equal the time-honoured partnership of malt and hops.
A writer in the Gentleman’s Magazine in 1758 says: “In many parts of the Kingdom, a beer is made of treacle—thus: to eight quarts of boiling water put a pound of treacle, a quarter of an ounce of ginger, and two bay leaves. ”

“ Ivory shavings have been recommended for rapidly maturing beer, and it is related that a woman, who lived at Leighton Buzzard, in Bedfordshire, and had the best ale in the town, once told a gentleman she had drink just done working in the barrel, and that she would wager it was fine enough to drink out of a glass even before it was bunged. ”

“ The practice is a bad one. The genuine, old, or entire beer, of the honest brewer, is quite a different compound; it has a rich, generous, full-bodied taste, without being acid, and a vinous odour: but it may, perhaps, not be generally known that this kind of beer always affords a less proportion of alcohol than is produced from mild beer. ”

“ The general design of the Plate Beer Street is to expose the deadly habit of gin-drinking, and to teach that if man must drink strong liquors, beer is far the best to indulge in.
Edward Young, courtier, poet, rector, a general genius, satirised tea and wine as abused by the women of his day. ”

“ Old ballad makers have certainly sung in its praise, but it is a subject which few prose writers have touched upon, except in the most superficial manner. Modern song writers rarely take ale as their theme. The reason is not far to seek. The ale of other days—not the single beer rightly stigmatised as “whip-belly vengeance,” nor even the doble beer, but the doble-doble beer brewed against law, and beloved by the ale-knights of old—was of such mightiness that whoso drank of it, more often than not dashed off a verse or two in its praise. ”