Roberts, in his Map of Commerce (1638), says of Lubeck: “The place is famous for the beere made, and hence transported into other regions, and by some used medicinally for bruises of the body . . . though by them in use commonly both for their own drinke and food and rayment.”

One of the characteristics of Bavaria is the inordinate love of its inhabitants for their Bavarian beer, a love remarkable even amongst the beer-drinking Germans. In the towns the brewhouses are amongst the most important buildings, and the traveller remarks the number of beer cellars, whither the inhabitants resort to drink their favourite liquor. Brewing is the most flourishing trade, and the produce of Bavarian brewhouses is the best of continental beers. One of its chief peculiarities is that, although exposed to the air for lengthened periods, it will not turn acid as other beers do. This valuable quality is obtained for it by the peculiar management of the fermentation, and has been already referred to. Very little space can be afforded even for a general description of German beers, suffice it to say that their name is legion; there is black beer, white beer, brown beer, thin beer, strong beer, double beer, bitter beer, and countless local varieties of each and all these various liquors. One more special variety may be noted, and that is the strong ten-years-old ale known by the people of Dortmund as “Adam.” It is mentioned by Corvin in An Autobiography, who relates that “when King Frederick William IV. of Prussia visited Dortmund a deputation of the magistrates waited upon him, one of them bearing a salver with a large tankard filled with Adam. When the King asked what it was, and heard that it was the celebrated beer, he said ‘Very welcome; for it is extremely warm,’ and drained off the contents of the tankard at a draught. The members of the deputation, who were better acquainted with old Adam than the unsuspecting King, smiled at each other, for they knew what would be the result. His Majesty was unconscious for more than twenty-four hours.”

The best beer brewed in Norway is a more or less faithful imitation of the Bavarian beer, and travellers should be careful to ask for “Baiersk öl,” {181} as the ordinary “barley-wine” of the country is not described as being of a very choice character. Much the same may be said of Swedish beer, one variety of which, however, has obtained a place in history. The beer of Arboga was of so seductive a character that on the occasion of the invasion of Hako and his Norwegian and Danish levies, a large part of the army loitered behind in the various inns of the place, quaffing the luscious beverage, and their King, in consequence, lost the day.