18th Century Brewing
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THE LONDON and COUNTRY BREWER 1736
CHAP. XII.
Of Foxing or Tainting Malt Liquors.
Foxing is a misfortune, or rather a Disease in Malt Drinks, occasioned by
divers Means, as the Nastiness of the Utensils, putting the Worts too
thick together in the Backs or Cooler, Brewing too often and soon one
after another, and sometimes by bad Malts and Waters, and the Liquors
taken in wrong Heats, being of such pernicious Consequence to the great
Brewer in particular, that he sometimes cannot recover and bring his
Matters into a right Order again under a Week or two, and is so hateful to
him in its very Name, that it is a general Law among them to make all
Servants that Name the word Fox or Foxing, in the Brewhouse to pay
Sixpence, which obliges them to call it Reynards; for when once the
Drink is Tainted, it may be smelt at some Distance somewhat like a Fox;
It chiefly happens in hot weather, and causes the Beer and Ale so Tainted
to acquire a fulsome sickish taste, that will if it is receive'd in a
great degree become Ropy like Treacle, and in some short time turn Sour.
This I have known so to surprize my small Beer Customers, that they have
asked the Drayman what was the matter: He to act in his Master's Interest
tells them a Lye, and says it is the goodness of the Malt that causes that
sweetish mawkish taste, and then would brag at Home how cleverly he came
off. I have had it also in the Country more than once, and that by the
idleness and ignorance of my Servant, who when a Tub has been rinced out
only with fair Water, has set it by for a clean one but this won't do with
a careful Master for I oblige him to clean the Tub with a Hand-brush,
Ashes, or Sand every Brewing, and so that I cannot scrape any Dirt up
under my Nail. However as the Cure of this Disease has baffled the Efforts
of many, I have been tempted to endeavour the finding out a Remedy for the
great Malignity, and shall deliver the best I know on this Score.
And here I shall mention the great Value of the Hop in preventing and curing the Fox in Malt Liquors. When the Wort is run into the Tub out of the mashing Vat, it is a very good way to throw some Hops directly into it before it is put into the Copper, and they will secure it against Sourness and Ropyness, that are the two Effects of fox'd Worts or Drinks, and is of such Power in this respect, that raw Worts may be kept some time, even, in hot weather, before they are boiled, and which is necessary; where there is a large Quantity of Malt used to a little Copper; but it is certain that the stronger Worts will keep longer with Hops than the smaller Sorts: So likewise if a Person has fewer Tubs than is wanting, and he is apprehensive his Worts will be Fox'd by too thick lying in the Coolers or working Tubs, then it will be a safe way to put some fresh Hops into such Tubs and work them with the Yeast as I have before hinted; or in case the Drink is already Foxed in the Fat or Tun, new Hops should be put in and work'd with it, and they will greatly fetch it again into a right Order; but then such Drink should be carefully taken clear off from its gross nasty Lee, which being mostly Tainted, would otherwise lye in the Barrel, corrupt and make it worse.
Some will sift quick Lime into foxed Drinks while they are working in the Tun or Vat, that its Fire and Salts may break the Cohesions of the Beer or Ale, and burn away the stench, that the Corruption would always cause; but then such Drink should by a Peg at the bottom of the Vat be drawn off as fine as possible, and the Dregs left behind.
There are many that do not conceive how their Drinks become Fox'd and Tainted for several Brewings together; but I have in Chapter VI, in my Second Book, made it appear, that the Taint is chiefly retain'd and lodged in the upright wooden Pins that fasten the Planks to the Joists, and how scalding Lye is a very efficacious Liquor to extirpate it out of the Utensils in a little time if rightly applied; and one other most powerful Ingredient that is now used by the greatest Artists for curing of the same.
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