Basil Valenitine Compares Beermaking to Alchemical Purification

From Triumphal Chariot of Antimony

" If anyone would make Beer of Barley, Wheat, or other Corn, all these degress must be most perfectly known to him, before he can from those Grains extract their most subtil Essence and virtue, and reduce the same into a most efficacious Drink. First, the Grains must be so long steeped in Water, as until they be able sufficiently, to open and resolve themselves (as I, when I was a Young Man, travelling into England and Holland, diligently observed to be done in those places) this is called Putrefaction and Corruption. This Key being used, the Water is drawn off from the Grain, and the macerated Corn is laid on Heaps close together, and left so for a due time, until it spontaneously conceive heat, and by the same heat, germinating, the Grains adhere each to other: this is Digestion. This being finished, the Grains which adhered in their Germination, are separated, and dryed, either in the Air, or by Heat of Fire, and so hardened. This is Reverberation, and Coagulation. When the Corn is thus prepared, it is carried to the Mill, that it may be broak and ground small; this is Vegetable Calcination. Afterward, by heat of Fire cocting these Grains, the more noble Spirit of them is extracted, and the Water is imbibed with the same; which without the aforesaid Preparation could not have been. This way the crude Water is converted into Beer, and this Operation (though I speak but rudely) is and is called Distillation. The Hops, when added to the Beer, is the Vegetable Salt thereof, which conserves and preserves from all Contraries, endeavouring to corrupt the same. This way of boyling Water into Drink, by extraction of the Spirits from the Grains, the Spaniards and Italians know not, and in my native soil of Germany about the Rhine, few are found skilled in this Art.

After all these works are performed, a new Seperation is made by Clarification, viz. of the Drink, in this manner: a littleYeast or Ferment is added, which excites an internal motion and Heat in the Beer, so that it is elevated in it self, and (by the help of time) Separation of the dense from the rare, and of the pure from the impure is made; and by this means the Beer acquires a constant virtue in Operating, so that it penetrates and effects all those Ends, for which it was made and brought into use: which before could not have been; because the Spirit, the Operator was hindered, by its own Impurity, from effecting its proper Work."