1870.] Beer, Scientifically and Socially Considered. 301 



We shall presently Lave an opportunity to consider scientifically 

 the character of those precious ingredients, grains of paradise, 

 cocculus indicus, and other substances not mentioned by the candid 

 brewer whose remarks I have just quoted, with which the poor 

 man's beer is drugged ; but before doing so, I propose to give a 

 short account of the materials which ought to be used in the 

 production of wholesome beer, of the scientific principles involved 

 in the art of brewing, and of the most approved methods adopted 

 at respectable breweries at home and abroad. 



It would occupy too much space to enter fully into the history 

 of beer, but it may interest some of my readers to know that its use 

 is well authenticated in the days of ancient Rome, and according to 

 Tacitus, the old Teutons had already acquired that taste for " Lager," 

 which has been transmitted to their descendants in our time, for 

 that author mentions it as their common drink. Pliny, too, states 

 that it was consumed in Spain and Gaul, and that it was made from 

 various kinds of grain, whilst a recent writer on the history of 

 Burton-on-Trent,* tells us that the brewing of ale in that town is 

 unquestionably coeval with the Abbey, it being a beverage of much 

 repute with the Saxons, so that there can be little doubt of its 

 having been drunk all over Europe in very early times. Mr. Moly- 

 neux, the author referred to, tells us, however, that the brewing 

 trade of Burton-on-Trent is comparatively recent, and the credit of 

 having originated it is accorded to one Benjamin Printon who lived 

 in the early part of the last century, whilst at the close of that 

 century there seem to have been only nine brewers in Burton, 

 amongst whom appear the names of Bass and Worthington, but 

 not yet that of Allsopp, whose ancestor, Mr. Benjamin Wilson, was 

 however doing a large business in 1748.| Such of my readers as 

 are curious on these matters, will do well to peruse Mr. Molyneux's 

 interesting little treatise, where they will also find a variety of in- 

 formation concerning the geology, &c, of the Burton district : but 

 we must now proceed to consider the materials which enter into the 

 manufacture of beer. 



Those are, or should be, water, malt (barley), hops, and yeast, 

 and these substances possess not only a practical value for the 

 brewer, but many special points of interest for the chemist and the 

 student of botany. There has long been, to the uninitiated, a 

 mystery connected with the water of Burton-on-Trent, the prevalent 

 notion being that it is the river water which possesses some special 

 virtue for brewing purposes. The fact is, however, that it is the 

 spring-water of the district which is so well adapted for the manu- 

 facture of beer, and, although the effect is not yet clearly understood, 



* ' Burton-on-Trent ; its History, its Waters, and its Breweries.' By William 

 Molynenx, F.G.S. Triibner and Co. 



f ' Burton and its Bitter Beer.' By Dr. Bushnan. W. S. Orr and Co. 



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