^72 Professor Liebic: on the 



o 



establishments, on account of the large number of workmen 

 employed in them. Any attempt on the part of the brewer 

 to impart to his beer in an illicit manner qualities which are 

 not to be obtained from malt or hops, would necessarily lead 

 to his ruin ; as he would be obliged to communicate his 

 secret to too many persons, and to employ too many accom- 

 plices. The draymen themselves, as good connoissieurs in 

 beer, would protest against any manipulation of a suspicious 

 character. The case has even occurred of an eminent brewer 

 not venturing to make use of a method suggested to him, for 

 the purpose of clearing his beer more effectually, because 

 the addition of a new material to the wort might have in- 

 duced a suspicion in the minds of his workmen that it was 

 an illicit proceeding, and this would have endangered the 

 good reputation which his beer enjoyed. He stated to me at 

 the same time that no improvement could be introduced into 

 a brewery, the object of which was not perfectly evident to 

 every body. 



"During a sojourn of several days atBurton-on-Trent,I had 

 an opportunity of becoming intimately acquainted with the 

 method pursued in the manufacture of pale ale. I convinced 

 myself that the qualities of this excellent beverage depended 

 mainly upon the care used in the selection of the best kinds of 

 malt and hops, and upon the ingenuity exhibited in conducting 

 the processes of mashing and fermenting. Our continental 

 brewers have much to learn in these points to come up to the 

 English brewers. I have no hesitation in saying, that Eng- 

 land possesses the greatest adepts in malting. I know posi- 

 tively, that the chief brewers of Munich, who undoubtedly 

 produce the best beer in Germany, have gone through an ap- 

 prenticeship in Burton. This may account for the predi- 

 lection entertained by the general public, as well as by 

 medical men, for these varieties of beer ; for the instinct of 

 humanity and experience appear to be as good guides in the 

 choice of things that contribute to health and enjoyment as 

 the profoundest philosophy. 



" Professors Graham and Hoffmann, in the excellent report 

 already addressed to you upon the alleged adulteration of the 

 pale ale by strychnine, have indicated a very simple process 



