BRE 
ployed, or the richness of the wort. Where 
the former basis of calculation is referred 
to, the quantity of hops, especially in pri- 
vate families, where economy is not so 
strictly attended to as in large establish- 
ments, is one pound of hops to a bushel of 
malt, whether the wort is intended for the 
strongest ale, or the weakest small beer. 
In public breweries, the proportion of hops 
is considerably smaller, and is regulated, 
not merely by the quantity of malt, but the 
richness of the wort. For strong ales, the 
common proportion is about one pound of 
hops to 1.3 bushel of malt; for beer, the 
quantity is lowered to one pound of hops 
to 1.7 bushel of malt. When both ale and 
beer are brewed from the same malt, the 
usual practice is to put the whole quantity 
of hops in the ale wort ; and after they have 
been boiled a sufficient time in this, to 
transfer them to the beer-wort, in order to 
be exhausted by a second boiling. When 
the hops are mixed with the wort in the 
copper, the liquor is brought to boil; and 
the. best practice is to keep it boiling as 
fast as possible, till, upon taking a little of 
the liquor out, it is found to be full of mi- 
nute flakes, like curdled soap. These flakes 
consist of the gluten and starch of the malt 
separated from their former solution in the 
wort, by the joint action, in all probability, 
of the heat, and the bitter extract of the 
hops. 
Cooling. When the liquor is sufficiently 
boiled, it is discharged into a number of 
shallow tubs called coolers, where it re- 
mains exposed to a free draft of air, till it 
has deposited the hop seeds and coagulated 
flakes with which it was charged, and is be- 
come sufficiently cool to be submitted to 
the next process, which is that of fermenta- 
tion. It is necessary that the process of 
cooling should be carried on as expedi- 
tiously as possible, particularly in hot wea- 
ther; for unferinented wort, by exposure 
to a hot close air for a few hours, is very lia- 
ble to contract a nauseous smell and taste, 
when it is said technically to be foxed, in 
consequence of small spots of white monld 
forming on its surface. Liquor made from 
pale malt, and which is intended for imme- 
diate drinking, need not be cooled lower 
than 75" or 80°, and, in consequence, may 
be made all the year through, except, per- 
haps, during the very hottest season ; but 
beer from brown malt, especially if intend- 
ed for long keeping, requires to be cooled 
to 65° or 70°, and therefore cannot possibly 
Be made, except in cool weather ; hence it 
BRI 
is, that the months of March and October 
have always been reckoned peculiarly fa- 
vourable to the manufacture of the best 
malt liquor. 
Tunning and barrelling. From the cool- 
ers, the liquor is transferred into the fer- 
menting or working tun, which is a large 
cubical wooden vessel, capable of being 
closed at pleasure. As soon as the wort is 
let in, it is well mixed with yeast, in the 
proportion of about one gallon to four bar- 
rels, and in about five hours afterwards 
the fermentation commences. When the 
wort is let down hot into the working tun, 
the. fermentation is conducted with the tun 
closed, and proceeds rapidly, so that in 
about eighteen or twenty hours it is fit to 
be cleansed or put into the barrels ; but 
when the wort is let down at G5°, it requires 
forty-eight hours for the first fermentation, 
and is peculiarly liable to be affected by a 
considerable change of weather. 
The last process is transferring the liquor 
from the working tun to the barrels, when 
the fermentation is completed. During a 
few days, a copious discharge of yeast takes 
place from the bung-hole, and the barrels 
must be carefully filled up every day with 
fresh liquor: this discharge gradually be- 
comes less, and in about a week ceases ; at 
which time the bung-hole is closed up, and 
the liquor is fit for use, after standing from 
a fortnight to three months, according to 
its strength, and the temperature at which 
it has been fermented. 
BREYNIA, in botany, so named in me- 
mory of Jacob Breynius and his son, both 
famous botanists, a genus of the Polygamia 
Dioecia class and order. Essential cha- 
racter : calyx one-leafed ; corolla none : 
Herm. calyx six-parted ; anthers five, 
linear, fastened to the style ; berry three- 
celled; seeds two. Male, calyx five-parted ; 
filaments five; anthers roundish. Female, 
stigmas five, obcordate, petalloid, without 
any style : capsule five-celled : seed solitary. 
There is but one species, viz. B. distich:;, 
a native of New Caledonia, and the Isle of 
Tanna in the South Seas. 
BRIBERY, in common law, is when 
a person,, occupying a judicial place, takes 
any fee, gift, reward, or brocage, for doing 
his office, or by colour of his office, except 
of the king only. In a larger sense, bri- 
bery denotes the receiving or offering of 
any undue reward, to or by any person 
concerned in the administration of public 
justice, as an inducement for acting con- 
trary to duty; and sometimes it signifies 
