B R E 
buffi nof fhrub to bear off any weather at all, and another 
frorm brewing. SliakcJ'pcare. —To mingle.—Take away thefe 
chalice?; go, brew me a pottle of fack finely. Skakcfpeare. 
— Pope feems to ufe the word indeterminately : 
Or brew fierce tempeffs on the watry main, 
Or o’er the globe diftil the kindly rain. Pope. 
To contrive.; to plot.—The mod malicious and frantic 
furmife that had ever been brewed from the beginning of 
the world. JVotton. 
To BREW, v. n. To perform the office of a brewer. 
BREW,yi Manner of brewing ; or thing brewed.— 
Trial would be made of the like brew with potatoe roots, 
or burr roots, or the pith of artichokes, which are nou- 
rifiiing meats. Bacon. 
“ Asyou Brf.w you fhall drink.” Ut fementem feccris, ita 
et metes. Lat. Vous rccuei/lerez felon quevous aurez feme. Fr. 
So gefaeer fo gemaher. H. Ger. Qualfemini, tal mieterai. It. 
‘As you low you fhall reap.’ Or, Chi la fd, ia paga. ‘He 
that does it muff pay for it.’ 
BREW, a river of England, which runs into the Brif- 
tol Channel, about eight miles north of Bridgewater. 
BREW'AGE,y. Mixture of various things. 
BREW'ER,y A perfon whofe profeffion is to make 
beer.—Men every day eat and drink, though I think no 
man can demonffrate out of Euclid, or Apollonius, that 
his baker or brewer , or cook, has not conveyed poifon inta 
his meat or drink. Tillofon. 
BREW'ER’s COMPANY, in London, were incorpo¬ 
rated anno 1424, the fixth year of Henry VI. and con¬ 
firmed the fecond of queen Elizabeth ; their arms are 
gules, on a chevron argent between three faltires of garbs, 
or as many tuns fable. Their hall is fituate on the north 
fide of Addle-ftreet, Cheapfide. 
BREW'ER (Anthony), a dramatic poet, who flourifhed 
in the reign of Charles I. and appears to have been held 
in high eftimatidn by the wits of that time, as may be 
more particularly gathered from an elegant compliment 
paid to him in a poem called Steps to Parnaflus, wherein 
lie is fuppefed to have a magic power to call the mules to 
his affiffance, and is even fet on an equality with the im¬ 
mortal Shakefpeare. There are fome difputes as to the 
number of his plays. Thole which have been aferibed to 
him with ai\y certainty are, s. The Country Girl, a co¬ 
medy. 2. The Love-fick King, a comedy. And, 3. 
Lingua. 
BREW’ER’s HAVEN, a good harbour at the north 
end of the illand of Chiloe on the coaft of Chili, in South 
America. The Dutch landed here in 1643, defigning to* 
t£ke poffeffion of fome part of Chili; but they were dri¬ 
ven from thence by the Spaniards and the natives. . 
BREW'HOUSE,/. A houfe appropriated to brewing. 
—In our brewhoufes , bakehoufes, and kitchens, are made 
divers drinks, breads, and meats. Bacon. 
BREW'ING,y The art of making ale or beer. Quan¬ 
tity of liquor brewed at once.—A brewing of new beer, 
fet by oldbeer, maketh it work again. Bacon. 
Though the art of brewing is a part of chemiftry, and 
certainly depends on fixed and invariable principles, as 
much as any other branch of that fcience, thefe principles 
have never yet been thoroughly inveftigated. For want of 
a fettled theory, therefore, the practice of this art is found 
to fucceed with fome, whilft with others it is unfuccefsful. 
The belt rules, however, as far as practical obfervation 
has hitherto gone, we (hall now detail, for the information 
of thofe who are unacquainted with the fubjeft. 
The ufual procefs of brewing is as follows : A quantity 
of water, being boiled, is left to cool till the height of the 
fleam be over; when fo much is poured to a quantity of 
malt in the mafhing-tub, as makes it of a confiftence ftiff 
enough to be juft well rowed up. After Handing thus 
for a quarter of an hour, a fecond quantity of water is 
added, and rowed up as before. Laftly, the full quantity 
of water is added ; and that in proportion as the liquor is 
Vol. Ill, No. 136. 
' B R E 38! 
intended to be ffrong or weak. This part of the operation 
is called majhing. The whole now Hands two or three 
hours, more or lefs, according to the (L ength of the wort 
or the difference of weather, and is then drawn off' into a 
receiver; .and tl)e mafhing repeated for a fecond wort, in 
the fame manner as for the firft, only the water muff be 
cooler than before, and muff not Hand above half the time. 
The two worts are then to be mixed, the intended quan¬ 
tity of hops added, and the liquor clofe covered up, and 
gently boiled in a copper for the (pace of an hour or two ; 
then let into the receiver, and the hops drained from it 
into the coolers. When cool, the barm or yeuft is applied ; 
and it is left to work or ferment till it befit to tun up. 
For fmall beer there is a third mafhing with the wafer 
nearly cold, and not left to Hand above three.quarters of 
an hour; to be then hopped and boiled at difcietion. For 
double beer or ale, the liquors refill ting from the tw.o fiift 
mafliing? ■ rnyft be ufed as liquor for a. third riiafhing of 
frelh malt. From confidcring this procefs, and 'the mul¬ 
tiplicity of circumftances to be attended to in it, we can¬ 
not but perceive that it is a very precarious one. The 
fuccefs of the operation, i. e. the goodnefs of the beer, 
muff: depend upon the quality of the malt from which it is 
made; on that of the water with which it is infufed; on 
the degree of heat applied in the infufion ; on the.length 
of time the infufion is continued : on the proper degree of 
boiling; on the quantity and quality of the hops employed ; 
on the proper degree of fermentation, &c.. all which, as 
was before obferved, have never yet been thoroughly in¬ 
veftigated. 
“ The procefs of making malt (fays Mr. Richardfon, in 
his Theoretic Hints on Brewing, dec.) is an artificial or 
forced vegetation, in which, the nearer we approach the 
footfteps of nature in her ordinary progrefs, the-more cer¬ 
tainly fhall we arrive at that perfection of which the fub- 
jeCt is capable. The farmer prefers a dry feafon to fow 
his corn in, that the common moifture of the earth may 
but gently infinuate itfelf into the pores of the grkin, and 
thence gradually difpofe it for the reception of the future 
fhower, and the aCtion of vegetation. The maltfter can 
not proceed by fuch flow degrees, but makes an iminer- 
fion in water a fubftitute for the moifture of the earth, 
where a few hours infufion is equal to many_days, employed 
in the ordinary courfe of vegetation ; arid the corn is ac¬ 
cordingly removed as foon as it appears fully faturated, 
left a folution, and confequently a deftruCtion, of fome of 
its parts, fliould be the effects of a longer continuance in 
water, inftead of that feparation which is begun by this 
introduCtionofaqueous particles into the body of the grain. 
Were it to be fpread thin after this removal, it would be¬ 
come dry, and no vegetation would enfue; but being 
thrown into the couch, a kind of vegetative fermentation 
commences, which generates heat, and produces the firft 
appearance of germination. This ftate of the barley is 
nearly the fame with that of many days continuance in the 
earth after fowing: but being in fo large a body, it re¬ 
quires occafionally to be turned over, and fpread thinner; 
the former, to give the outward parts of the heap their 
(hare of the required warmth and moifture, both of which 
are leli'ened by expofure to the air ; the latter, to prevent 
the progrefs of the vegetative to the putrefactive fermen¬ 
tation, which would be the confequence of fuffering it to 
proceed beyond a certain degree. To fupply the moif¬ 
ture thus continually decreafing by evaporation and con- 
fumption, an occafional but (paring fprinkling of water 
fliould be given to the flour, to recruit the languifhing 
powers of vegetation, and imitate the fhower upon the 
corn-field. But this fliould not be too often repeated; for, 
as in the field, too much rain, and too little fun, produce 
rank ftems and thin ears, fo here would too much.water, 
and of courfe too little dry warmth, accelerate the growth 
of the malt, fo as to occafion the extraction and lofs of 
Inch of its valuable parts, as by a flower procefs would 
have been duly feparated, and left behind. 
5 E “By 
