"[M]y intention... communicating... some of the results of my experience as Consulting Brewer among every sort and condition of brewery during the past twenty years... [T]he trade in bottle beers is increasing into startlingly large proportions... and may have practically no limit... [W]hether bottle beer is... going to be a source of... commercial advantage to those brewers who now sell... in half barrels or kegs... must be explained... by [others]. [B]ottle beer requires... a number of qualities... I... summarize... the most essential: (1) It must be of perfect brilliancy or limpidity, at all temperatures. (2) It must have a close and lasting foam. (3) It must be sparkling, and have a sufficiency (but not an excess) of carbonic acid gas. (4) It must have a mild hop aroma. (5) It must have a full smooth and agreeable hop taste. (6) It must have good stability or keeping qualities. ... [Y]our beers, after leaving your cellars will, when exposed to either very cold or moderately warm temperatures... almost invariably undergo chemical or physical changes, which will manifest themselves by producing cloudiness, or formation of deposit, or even... very disagreeable taste and odor. ...[L]et us see how we may mitigate these difficulties and reduce them to a minimum. ... [T]he "vinous" varieties (generally classed as of the type) are... the best adapted for the bottling trade. ... [Q]ualities as these can only be produced from the very choicest brewing materials, but... the results can still only be realized by expert and practical brewers... [U]niformly good bottle beer brewing requires: (a) Specially selected malt and hops. (b) Specially adapted mashing temperatures and methods. (c) Special fermentation temperatures and pure yeasts. (d) Special conditions of maturation and finishing. (e) Special attention to absolute cleanliness. ... [T]he most appropriate original wort gravity... about 1.055 specific gravity... [T]he most suitable blend of materials... 80 per cent. of choice, mellow, full-grown, pale, high-dried malt; 20 per cent. of the best rice, corn grits, or corn flakes; and approximately 0.8 pound of choice new hops per finished barrel... [W]here the water supply is very soft... it [should] be hardened by appropriate chemical treatment..."