ww Every Man his own Brewers § Ll x OR, A = 4 se*°>COMPENDIUM . OFTHE | ENGLISH BREWERY. _ €ONTAINING «©. The Beft Inftru@tions for the Choice of Hops, Matt, and WareR; and for the Right Ma- nagement of the BRewinc UTENSILS. Lixewrsg, : "Fhe Moft Approved Methods of Brewing Lonpon Porter and Are. Of Brewing Amber, Burton, Western and Oat Auss. Of Good Tanis Bzer, and Marusorovucn, DorcnesTsr, Nor- TINGHAM, and Baistox Beers. AN D Of manufaduring Pure Malt Wines. Of Fermenta- tion; Cafual Diftemperature in Brewing, with the Caufe and Remedy. ‘The Theory of Britifh Fruits, as applied to the Improvement of Malt Liquors. ©Ff Air; its Properties and Effects on Malt Liquor. Of the THermomerer, its Ufe and Application in Brewery. Of Fire, and its Aétion on Malt and Vinous Extratts. ‘Fogether with & Variety of Maxis and OsservaTions deduced from Theory and Praétice. And fome Ufeful Hints to the Diftillery, for Extra&ting a Fine Spirit from Malt and other Ingredients. : The Whole Illuftrated by Several EXPERIMENTS. te By 2a GENTLEMAN, lately retired from the Brewing Bufinefs. — —_—_—_—_————_ O_o heovwsnwm—m——eeee L-ONDON: Printed for the AurHor: And Sold by J. Aumon, oppofite Burlington Houfe, in Piccadilly ; and Meff. Rosinson and Roserrs, in Pater-nofter Row. MDCCLXVIII. , ENT4 THE NEW york PEBLIC LibRary?PREFACE, ALT liguors, though of great antiquity, were never known in any confiderable degree of perfection » -but in England, and this perhaps in a great meafure owing to our having the ‘beft materials, and ufing them properly, in-the preparing of our Malt and Hops, with Coke, Culm, or Cannel coal, nei- ther of which are the produce of any © other country, and if imported from hence,, efteemed too dear for the purpofe. 1G A3 In