Malt liquors are divided into small beer, strong beer, ale, and porter.
Small beer is best calculated for common use, being less heating and
stimulating than other malt liquors. When used soft and mild, after
having been thoroughly fermented and purified, it forms an excellent
diluent with food, more especially at dinner. Sydenham was in the habit
of using it in this manner, both at dinner and supper, and he justly
considered its being well hopped a great advantage. In general it is,
without doubt, the best drink which can be taken at dinner, by persons
in the middle and higher ranks of society, who are in the habit of
drinking wine after that meal. As it abounds with carbonic acid gas, or
fixed air, it is the most useful diluent for labourers, because it cools
the body, abates thirst, and, at the same time, stimulates very
moderately the animal powers. Small beer, when stale and hard, is
unwholesome to all persons.
Sound strong beer is very nutritious and wholesome; indeed, it is
generally considered more nourishing than wine. It is a most useful
drink to the weak, the lean, and the laborious, provided they are not
very subject to flatulency, nor troubled with disorders of the breast.
If taken in moderate quantity, and of the best quality, it will often be
found of great service to the invalid, in assisting to restore his
strength, spirits, and flesh.
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