Bier

“ Is he not, like your Christ, a Saviour, and risen from the dead? The Temple or the Church—both are the sanctuaries of the Deity. By the ivy-wreathed altar of the weeping goddess, at the foot of the tall cypresses which cast their mysterious shadows on the snowy whiteness of the marble steps on which lies the bier of the god, you will feel the sacred awe which falls upon every pure soul when it is conscious of the presence of the Deity—call Him what you will. ”

“ And when ’tis night, and we have done, our master is more free, And stores us well with good strong beer, and pipes and tobaccee So we do sit and drink, we smoke, and sing and roar, Till we become more merry far than e’er we were before, When all our work is done, and all our sheep are shorn, Then home to our Captain, to drink the Ale that’s strong. ”

“ 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. ”

“ Drinking-bouts are solemn things, to which the most important business must yield precedence. They celebrate with beer every event—the traveller's return, the birth of a child, and the death of an elephant. ”

“ Sack, makes men from words Fall to drawing of swords, And quarrelling endeth their quaffing; Whilst dagger ale Barrels Beare off many quarrels And often turn chiding to laughing.
Sack’s drink for our masters, All may be Ale-tasters, Good things the more common the better, Sack’s but single broth, Ale’s meat, drinke, and cloathe, Say they that know never a letter. ”

“ Beer, which is largely drunk in public-houses, is not a spirit or a grog or a cocktail or a drug. It is the common English liquid for quenching the thirst; it is so still among innumerable gentlemen, and, until very lately, was so among innumerable ladies. ”

“ Beer, in its perfect condition, is an excellent and healthful beverage, combining, in some measure, the virtues of water, of wine, and of food, as it quenches thirst, stimulates, cheers, and strengthens. The vinous portion of it is the alcohol, proceeding from the fermentation of the malt sugar. Its amount, in common strong ale or beer, is about 4 per cent., or four measures of spirits, specific gravity 0·825 in 100 measures of the liquor. The best brown stout porter contains 6 per cent., the strongest ale even 8 per cent.; but common beer only one. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ He who drinks small beer, goes to bed sober, Falls as the leaves do fall, that fall in October; He who drinks strong ale, goes to bed mellow, Lives as he ought to live, and dies a jolly fellow. Such was the love of strong ale in the sixteenth century that a term was actually invented to describe madness produced by excessive ale-drinking. ”

“ 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. ”

“ 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. ”

“ Chemistry seems to agree with the temperance society, that wine, beer, brandy, gin, whiskey, and rum are alcohol and water, mixed in different proportions, and with some slight differences of flavoring and coloring matter. In all these drinks, teetotalers maintain, alcohol is power, the other ingredients being mere dilution and flavoring. Wine, they assure us, is alcohol and water flavored with grapes; beer is alcohol and water flavored with malt and hops; Bourbon whiskey is alcohol and water flavored with corn. ”

“ 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. ”

“ 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) . ”

“ 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 ”

“ Here’s a health to all brave Englishmen, that loves this cup of ale; Let every man fill up his can, and see that none do fail; ’Tis very good to nourish the blood, and make you sing with me, My ale was tunn’d when I was young, and a little above my knee. ”

“ All, from the highest to the lowest, drink beer in England; and when unadulterated and taken in moderation, it is one of the most healthful beverages of which the human being, man or woman, can partake. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ A fermented liquor, for example, which is called beer, but which, as it is made of molasses, bears very little resemblance to our beer, makes a considerable part of the common drink of the people in America. ”

“ The Church and Religion to love it hath cause, (Or else our Fore-fathers, their wisdomes did faile,) For at every mile, close at the Church stile, An house is ordain’d for a Pot of Good Ale.
And Physick will flavour Ale (as it is bound) And stand against Beere both tooth and naile, They send up and downe, all over the towne, To get for their Patients a Pot of Good Ale.
Your Ale-berries, Cawdles, and Possets each one, And sullabubs made at the milking pale, Although they be many, Beere comes not in any, But all are compos’d with a Pot of Good Ale. ”

“ They allow either wheat, barley, or oats. Wheat, they say, makes the most nourishing beer, but heating and astringent. Barley alone makes the beer cold and dry. A mixture of barley and oats renders it less nourishing, but also lighter on the stomach, and less confining and distending. The Germans nowadays brew beer of every conceivable grain and no-grain, even potatoes. But according to the material so is the product. Lastly, say the doctors, beer, like wine, should be old, or you will feel the effects in your stomach.
We cannot at the present period dissociate from beer the idea of hops. ”

“ How you foam in the glasses, noble beer!
From you a man gets fire and strength!
The young and old extol you!
⁠Heissassa!
When we sit drinking beer, man next to man,
What does the rest concern us? ”

“ 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. ”

“ 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. ”

“ 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. ”

“ Unless 'liquors' is given a meaning broad enough to include beer, it is superfluous, for 'wines, cordials, and distilled spirits' are ample to cover all intoxicating beverages other than malt liquors, such as ale and beer. ”

“ That has become the general motto. It sounds very filthy to hear of the astounding quantities of liquor consumed. But, in the first place, where much is drunk, it is only very light stuff. And, to make it less trying, [Pg 262] the drinkers adopt the Socratic maxim of "small cups and many," by frothing the beer up incredibly. Altogether they follow good classical rules, which it is curious to trace, and which make their symposia rather interesting. Drinking is not the end, but only the natural means for attaining hilarity. And there is a good deal of rough geniality about it. ”

“ The ale which I am fond of is ale about nine or ten months old, somewhat hard, tasting well of malt and little of the hop—ale such as farmers, and noblemen too, of the good old time, when farmers’ daughters did not play on pianos and noblemen did not sell their game, were in the habit of offering to both high and low, and drinking themselves. ”

“ But not to entangle Old friends till they wrangle And quarrell for other men’s pleasure; Let Ale keep his place, And let Sack have his grace, So that neither exceed the due measure.
“Wine is but single broth, ale is meat, drink and cloth,” was a proverbial saying in the sixteenth and seventeenth centuries, and occurs in many writings, both prose and poetical. John Taylor, for instance, writes that ale is the “warmest lining of a naked man’s coat.” “Barley broth” and “oyle of barley” were very common expressions for ale. “Dagger ale” was very strong malt liquor. ”

“ In this discussion, the balance of experience, of reason, and of authority is vastly in favour of the temperate man rather than the abstainer, and it may be said without fear of contradiction from any reasonable or unbiassed person that, for the great majority of the people of this country, the most wholesome, the most nutritious, and the most pleasing alcoholic liquor, is the “wine of the country,” good, sound ale and beer. ”

“ A course in Headcheese and Sausages.
LIQUOR DEPARTMENT. 1. A course in Beer. The making of wort out of barley. The making of harm out of hops. The fermenting of the two together in barrels.
(This course is not so much given now in New England, but it is an immemorial heritage of the female sex. Gervayse Markham, in his standard book, "Instructions to a Good Housewife," says about beer: "It is the work and care of woman, for it is a house-work. The man ought only to bring in the grain.") ”