Many years ago, on a trip across the USA following my 1990 Exhibition in Yokohama, I visited the wonderful Corning Glass Museum.

Included in an exhibit of 18th century ale glasses the Museum displayed this wonderful old recipe which describes the making of strong ale from the hideous pollution present in Thames River water at that time.

To make strong ale

“Thames-water taken up about Greenwich at low-water when it is free from all brackishness of the sea, and has in it all the Fat and Sullage from this Great City of London, makes very Strong Drink. It will of itself ferment wonderfully and after its due purgations and three times stinking it will be so strong that several Sea Commanders have told me that it has often fuddled their Murriners”

Brewers Guide   London  1702

I have to ask: “…would you want to drink it after three times stinking?”

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