COYS AND BREWING 315 



explained as in Coys' account. Owing to the improved methods 

 of brewing advocated by Coys and others, English Beer made 

 from Barley and Hops, became ' famous in Netherland, for England 

 yields plenty of Hops '.^ 



The following is a somewhat free translation of Lobel's Latin 

 version of Coys' recipes. 



The fullest and most precise directions in the English language for 

 the brewing of the most agreeable and wholesome of all German & 

 English Cerevisia or Beer, that is at once most statable for use in 

 warm countries, received from the illustrious Mr. William Coys, the 

 highly skilled Botanist. 



J-) Heat 40 gallons of river water, but do not let it boil. Draw off a third 



* part into a tub and soak in it one measure of the best malt, crushed 

 soft, for a whole hour or longer, but without heating. At the end of this time 

 the liquor, known in England and Belgium as Wort, is strained into a suitable 

 vessel by withdrawing a spigot from a hole at the bottom of the tub. While the 

 straining is in progress, heat another third of the water, as described, and pour 

 it on the liquor that has been strained for an hour. 



But if you wish to brew a larger quantity of rather stonger beer, pour the 

 second part of the hot water on to the strained malt and let it infuse for an hour 

 or an hour and a half. At the same time heat the strained wort first prepared 

 with 4 ounces of flowers of Hops — and for the same time (i-ifr hours), then 

 strain through a hair sieve and cool by pouring it into a tub. In this tub the 

 wort must not be more than a foot in depth, though in winter it may be a little 

 deeper. When it has got cool in summer (but luke-warm in winter), take up 

 a fair quantity in a convenient vessel, and put to it half a pound or 8 oz. of the 

 best barm of beer, called in English Yeast, in Belgian Gyst, and in French Gy. 

 The yeast should be diluted and thoroughly stirred in another vessel or pitcher 

 with three or four times its quantity of the strained wort. The pitcher is stood 

 in the remainder of the wort in the tub, and the scum frothing up in the pitcher 

 is allowed to overflow into the strained wort in which the pitcher is standing, so 

 as to work up the whole of the strained wort into a state of boiling and fermenta- 

 tion. The second infusion of strained wort is then poured in gently, so as not 

 to hinder the boiling. All this is done until the barm has risen sufficiently ; 

 it often rises a foot, and without reheating ; and the beverage begins to smell 

 like the strained liquor, but not bitter (for Cerevisia rapidly acquires a flavour 

 of vinegar). Finally, the Cerevisia is kept in vessels that are filled and closed 

 after the effervesence is over. 



Light Beer. If you want a light beer (such as we usually find agreeable in 

 summer), mix the first -and last strained liquors : heat, add a sufficient quantity 

 of hops, and proceed as aforesaid. Pour the third and last part of the hot water 

 on the malt to yield the weakest beer of all : let it soak for two hours, and then 

 proceed as before. 



■^ Moryson, Itinerary, 1617. 



