There was a Man in this Country that brewed for a Gentleman constantly
after a Very precise Method, and that was, as soon as he had put over all
his first Copper of water and mash'd it some time, he would directly let
the Cock run a small stream and presently put some fresh Malt on the
former, and mash on the while the Cock was spending, which he would put
again over the Malt, as often as his Pail or Hand-bowl was full, and this
for an Hour or two together; then he would let it run off intirely, and
put it over at once, to run off again as small as a Straw. This was for
his _October_ Beer: Then he would put scalding water over the Goods at
once, but not mash, and Cap them with more fresh Malt that stood an Hour
undisturbed before he would draw it off for Ale; the rest was hot water
put over the Goods and mash'd at twice for small Beer: And it was observed
that his _October_ Beer was the most famous in the Country, but his Grains
good for little, for that he had by this method wash'd out all or most of
their goodness; this Man was a long while in Brewing, and once his Beer
did not work in the Barrel for a Month in a very hard Frost, yet when the
weather broke it recovered and fermented well, and afterwards proved very
good Drink, but he seldom work'd, his Beer less than a Week in the Vat,
and was never tapp'd under three Years.
This way indeed is attended with extraordinary Labour and Time, by the
Brewers running off the wort almost continually, and often returning the
same again into the mash Vat, but then it certainly gives him an
opportunity of extracting and washing out the goodness of the Malt, more
than any of the common Methods, by which he is capacitated to make his
_October_ or _March_ Beer as strong as he pleases. The Fame of _Penly
October_ Beer is at this time well known not only throughout
_Hertfordshire_, but several other remote Places, and truly not without
desert, for in all my Travels I never met with any that excell'd it, for a
clear amber Colour, a fine relish, and a light warm digestion. But what
excell'd all was the generosity of its Donor, who for Hospitality in his
Viands and this _October_ Beer, has left but few of his Fellows. I
remember his usual Expression to be, You are welcome to a good Batch of my
_October_, and true it was, that he proved his Words by his Deeds, for not
only the rich but even the poor Man's Heart was generally made glad, even
in advance, whenever they had Business at _Penly_, as expecting a
refreshment of this Cordial Malt Liquor, that often was accompany'd with a
good Breakfast or Dinner besides, while several others that had greater
Estates would seem generous by giving a Yeoman Man Neighbour, the
Mathematical Treat of a look on the Spit, and a standing Drink at the Tap.
after a Very precise Method, and that was, as soon as he had put over all
his first Copper of water and mash'd it some time, he would directly let
the Cock run a small stream and presently put some fresh Malt on the
former, and mash on the while the Cock was spending, which he would put
again over the Malt, as often as his Pail or Hand-bowl was full, and this
for an Hour or two together; then he would let it run off intirely, and
put it over at once, to run off again as small as a Straw. This was for
his _October_ Beer: Then he would put scalding water over the Goods at
once, but not mash, and Cap them with more fresh Malt that stood an Hour
undisturbed before he would draw it off for Ale; the rest was hot water
put over the Goods and mash'd at twice for small Beer: And it was observed
that his _October_ Beer was the most famous in the Country, but his Grains
good for little, for that he had by this method wash'd out all or most of
their goodness; this Man was a long while in Brewing, and once his Beer
did not work in the Barrel for a Month in a very hard Frost, yet when the
weather broke it recovered and fermented well, and afterwards proved very
good Drink, but he seldom work'd, his Beer less than a Week in the Vat,
and was never tapp'd under three Years.
This way indeed is attended with extraordinary Labour and Time, by the
Brewers running off the wort almost continually, and often returning the
same again into the mash Vat, but then it certainly gives him an
opportunity of extracting and washing out the goodness of the Malt, more
than any of the common Methods, by which he is capacitated to make his
_October_ or _March_ Beer as strong as he pleases. The Fame of _Penly
October_ Beer is at this time well known not only throughout
_Hertfordshire_, but several other remote Places, and truly not without
desert, for in all my Travels I never met with any that excell'd it, for a
clear amber Colour, a fine relish, and a light warm digestion. But what
excell'd all was the generosity of its Donor, who for Hospitality in his
Viands and this _October_ Beer, has left but few of his Fellows. I
remember his usual Expression to be, You are welcome to a good Batch of my
_October_, and true it was, that he proved his Words by his Deeds, for not
only the rich but even the poor Man's Heart was generally made glad, even
in advance, whenever they had Business at _Penly_, as expecting a
refreshment of this Cordial Malt Liquor, that often was accompany'd with a
good Breakfast or Dinner besides, while several others that had greater
Estates would seem generous by giving a Yeoman Man Neighbour, the
Mathematical Treat of a look on the Spit, and a standing Drink at the Tap.
