The Theory and Practice of BrewingCombrune, Michael
Science
The Theory and Practice of Brewing
Combrune, Michael
Brewing
Prices of hops Stock of new and Quantity of
at a medium[22], old hops in the hops equal to
per cwt. whole kingdom, as many weeks
after the harvest. consumption.
30 Shill. 130000 bags, 70
35 125000 65
40 120000 61
45 115000 57
50 110000 53
55 105000 47
60 100000 44
70 95000 40
80 90000 36
90 85000 32
100 80000 28
110 75000 24
120 75000 20
130 70000 16
140 67000 12
150 65000 8
160 62000 4
170 60000
180 57000
190 55000
200 52000
This chapter should not be dismissed without reminding the brewery, of
the gross imposition they submit to in purchasing hops. The tare which
justice requires to be allowed in the sale of all packed merchandize,
by the hop-factors is refused, who exact payment for the bagging, at
the same price as for the commodity itself. If the consumption of hops,
in England, is yearly 172,268 cwt. and these be packed one half in
bags and the other half in pockets, taking the mean price of hops to
be 3l. 14s. per cwt. in this case the consumers are defrauded at least
of 39,834l. per annum; that, on a just regulation of this matter, the
commodity itself would rise in price, there is not the least foundation
for. The present practice of monopolizing hops, by much too frequent,
is a farther reason to induce the brewery to exert the influence they
ought to have with superior power, to obtain a right so justly due to
them.
SECTION V.
_OF THE LENGTHS NECESSARY TO FORM MALT-LIQUORS OF THE SEVERAL
DENOMINATIONS._
By length, in the brewery, is understood the quantity of drink made
from one quarter of malt. Beers and ales differ in this respect; and
the particular strength allowed to every sort of drink, varies also
somewhat, according to the prices of the materials. This increase or
abatement is, however, never such as to make the profits certain or
uniform; for the value of the grain being sometimes double of what it
is at other times, a proportionable diminution in strength, can by no
means take place.
Public-domain text, read in full here on John Shaqi.
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