Alehouses, I have my Satisfaction.




CHAP. XVI.


_Of the Cellar or Repository for keeping Beers and Ales_.


It's certain by long Experience, that the Weather or Air has not only a
Power or Influence in Brewings; but also after the Drink is in the Barrel,
Hogshead or Butt, in Cellars or other Places, which is often the cause of
forwarding or retarding the fineness of Malt Liquors; for if we brew in
cold Weather, and the Drink is to stand in a Cellar of Clay, or where
Springs rise, or Waters lye or pass through, such a Place by consequence
will check the due working of the Drink, chill, flat, deaden and hinder it
from becoming fine. So likewise if Beer or Ale is brewed in hot Weather
and put into Chalky, Gravelly or Sandy Cellars, and especially if the
Windows open to the South, South-East, or South-West, then it is very
likely it will not keep long, but be muddy and stale: Therefore, to keep
Beer in such a Cellar, it should be brewed in _October_, that the Drink
may have time to cure itself before the hot Weather comes on; but in
wettish or damp Cellars, 'tis best to Brew in _March_, that the Drink may
have time to fine and settle before the Winter Weather is advanced. Now
such Cellar Extremities should, if it could be done, be brought into a
temperate State, for which purpose some have been so curious as to have
double or treble Doors to their Cellar to keep the Air out, and then
carefully shut the outward, before they enter the inward one, whereby it