ALE, a fermented liquor obtained from an infusion of malt, and differing from beer chiefly in having a less proportion of hops*. This liquor, the natural substitute of wine in such countries as could not produce the grape, was originally made in Egypt, the first planted kingdom, on the dispersion from the east, that was supposed unable to produce grapes. And, as the Noachian colonies pierced further into the west, they found, or thought they found, the same defect; and supplied it in the same manner. Thus the natives of Spain, the inhabitants of France, and the aborigines of Britain, all used an infusion of barley for their ordinary liquor; and it was called by the various names of Celia and Ceria in the first country, Cerevisia in the second, and Gurmi in the last; all literally importing only the strong water.
There are various sorts of ale known in Britain, particularly pale and brown: the former is brewed from
malt slightly dried; and is esteemed more viscous than the latter, which is made from malt more highly dried or roasted.
Pale ale brewed with hard waters, as those of springs and wells, is judged the most wholesome, in regard the mineral particles tend to prevent the cohesions of those drawn from the grain, and enable them to pass the proper secretions the better; softer waters, as those of rivers, and rain, seem better suited to draw out the substance of high-dried malts, which retain many igneous particles, best absorbed in a smooth vehicle.
In Staffordshire, they have a secret of fining ale, in a very short time. Plot conjectures it to be done by adding alum, or vinegar, in the working.
Ale is prepared various ways, and of various ingredients, as of wheat, rye, millet, oats, barley, the berries of the quick-bean, &c.
Some have found that the juice which bleeds from the birch or sycamore, is of great use on this occasion, applied instead of water. It makes one bushel of malt go as far as four in the common way.
Some have a method of preparing ale, so that it will keep, carried to the East or West Indies. The secret is, by mashing twice with fresh malt; boiling twice; No. xxvii. and, after skimming it, putting to every five gallons two new-laid eggs whole, to remain therein. It is said, that, in a fortnight's time, the shells will be dissolved; and the eggs become like wind-eggs; and that afterwards the white would disappear, and the yoke remain untouched.
Ale is generally held to be more diuretic than beer, in regard it is smoother, more softening, and relaxing; so that where urine is to be promoted by facilitating the passage, ale is most likely to effect it.
Ale is flatulent; and hence sometimes produces colics, and the cholera morbus: it is acetic; but it does not produce calcareous diseases, as has been asserted.
If malt-liquor, of any degree of strength, is become flat and tartish, as it is used, it should be drawn out of the cask into a jug, in which as many drams of powdered chalk is put as there are to be pints of liquor; thus a new ferment will be raised, a sprightly taste will be restored to the liquor, and its acidity will be destroyed. Tart liquors of this kind are apt to produce a dysury, strangury, or a gonorrhœa; in which cases, a small quantity of brandy may be taken.
The consumption of ale in these kingdoms is incredible. It was computed twenty years ago at the value of four millions yearly, including Great Britain and Ireland.