Думаю, этот рецепт из классической книги Джерри Томаса "Bartender's Guide or how to mix drinks" поможет вам проникнуться атмосферой праздничка
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London Ale, how brewed.
Ale is, of all other malt liquor, the most delicate, and will bear less tampering with. It will therefore require your nicest care through every part of the process. Transparency, pungency, and flavour, are qualities that highly recommend this liquor, and should be particularly aimed at by the brewer. Hard water is, by some, ( Read more... )

Reading Beer, how made.
Reading beer is made in a town of that name about thirty miles distant from London; the quality of its beer is much spoken of, the mode of brewing it is stated to be as follows:
Scale of Brewing, suppose 22 Barrels.
80 Bushels of Pale Malt.
98 lb. of Hops.
3 lb. of Grains of Paradise, pounded or ground.
5 lb. of Coriander Seed ( Read more... )

Windsor Ale, brewed on a large Scale.
This ale has experienced so great a demand in London and its vicinity for a few years back, as materially to affect the London pale beer brewery; it is a liquor better calculated for winter than the summer season. The London brewers have been induced to brew on the same principle, and in many instances they ( Read more... )

(р. 19)TO MAKE APPLE WINE
To every gallon of apple juice, immediately as it comes from the press, add two pounds of common loaf sugar; boil it as long as any scum rises, then strain it through a sieve, and let it cool. Add some good yeast, and stir it well. Let it work in the tub for two or three weeks, or till the head begins to flatten; then skim ( Read more... )

Dorchester Ale.
This quality of ale is by many esteemed the best in England, when the materials are good, and the management judicious.
54 Bushels of the best Pale Malt.
50 lb. of the best Hops.
1 lb. of Ginger.
¼ of a lb. of Cinnamon, pounded.
Cleansed 14 Barrels, reserving enough for filling.
Boil your copper, temper your liquor in the same to 185, and ( Read more... )

No. I.
materials.
186 Bushels of Pale Malt.
94 Bushels of Brown Malt.
280 Bushels of Malt.
300 lb. of Hops.
10 lb. of Gentian Root, sliced.
10 lb. of Calamus.
10 lb. of the essence of Gentian.
Cleansed 121 barrels. The hops, with the other ingredients, to be put in with the first boil, and retained in the copper by wire strainers, or otherwise, for the ( Read more... )

Porter Process.
No. II.
160 Bushels of Pale Malt.
120 Bushels of Brown Malt.
280
350 lb. of Hops.
Cleansed 121 Barrels of Porter.
Heat of the first mashing liquor one hundred and seventy-two, mash one hour, stand one hour, run down smartly; second mashing liquor one hundred and eighty, mash one hour, stand two hours, run down as before; third mash one ( Read more... )

Porter Process.
No. III.
88 Bushels of Pale Malt.
102 lb. of Hops.
12 Gallons of Essentia Bina, or sugar colouring.
Cleansed twenty-seven and a half Barrels of Porter.
First mashing liquor one hundred and sixty, mash one hour, stand one hour; second mashing liquor one hundred and seventy, mash one hour, stand one hour and three quarters; third mashing ( Read more... )

BALM WINE*                                                                                
Take ten pounds of sugar, six quarts of water, boil it gently for two hours; skim it well and put it into a tub to cool. Take three-quarters pound of the tops of balm, bruise them, and put them into a barrel with a little new yeast, and when the liquor is ( Read more... )