They boil the Water, and scum it till it is very clear; they then put at the Rate of eight Gallons of the Liquor to a Bushel of Malt, which they stir together for the Space of an Hour, and then cover it up close with Cloths for two Hours. When this is done, the Wort is let run from the Malt, which must be boil’d for two Hours, and the Scum taken off very clean; they then put it into Coolers, and when it is cold it will rope like Oil. After this they put it together in a Tub with Yeast; but sometimes when Yeast can’t be procur’d, they set it a working with some green Birch, which when twisted well, and put into the Wort, will do near as well as Yeast. After it has stood long enough to work, they tun it, and let it work again till it has well purg’d itself of the Yeast, and other Superfluities, and then stop it down close. It will keep seven Years; but because it is liable to waste with long standing, in the Heat of Summer they fill it up again with new Ale, which will both quicken it, and make it work afresh.
Marlene Ernst (Transkription): "The Scotch Way of Brewing their Strongest and Best Ale", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 083,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=the-scotch-way-of-brewing-their-strongest-and-best-ale (22.01.2022).
Datenbankeintrag erstellt von Marlene Ernst.