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art of brewing has been long practised in Bavaria, and it is also said that it was first introduced into this country by the Germans.

In some parts of that empire premiums are awarded by the Government for the production of the best beer. That brewed in Bavaria has lately got into great repute, which is chiefly owing to its having been noticed in the writings of Professor Liebig, who there states that its superiority is in consequence of the adoption of, or perhaps the adhering to, a different mode of fermentation to that now practised in this country.

We know, however, that the same mode of culture will not suit every soil, neither will the same process of brewing answer in every climate or even district, nor will the same description of beer please every palate. Our tastes are principally acquired from custom, and vary according to the way in which we have been brought up. The rank ﬁsh-oil so highly relished by the Laplanders would not be tasted in this country unless from necessity, which will reconcile us to almost anything. I do not, however, by this remark, mean in any way to disparage the Bavarian beer, but I believe it may be as good as, but certainly not (as Professor Liebig asserts it to be,) better than the best brewed in this