File:The Fining of Cask Ale (in 1850) (37989486171).jpg

"Fining is performed sometimes by the brewers and sometimes by the Publican. When beer is brewed in the best manner, little fining is necessary. The proper, and it is perfectly unobjectionable material is Isinglass, which being dissolved in cold acid beer, and then added to the proper beer, separates itself from the liquids which held it in solution, spreads, in the shape of gelatine, through the whole body of liquor, collects all thick particles to itself, and when it has thoroughly done its work, very obligingly takes itself out of the way with the rubbish it has collected, up at the top of the vessel, leaving the beer below, beautifully clear and bright."

— <a href="https://books.google.ca/books?id=8r7Q1AO0kdMC&pg=PA1&dq=waltham+green+fulham&hl=en&sa=X&ved=0ahUKEwjp8q3VxIbXAhXLOiYKHa7rCd0Q6AEIJjAA#v=onepage&q=waltham green fulham&f=false" rel="noreferrer nofollow">The Proprietors of the Swan Brewery</a> Walham Green, Fulham - (Established 1765) - Beg to Present These Pages on Beer and Brewing; and Will Feel Honoured by Their Acceptence and Perusal. 1850.

▶ The Swan Brewery was founded in 1765, in London, U.K. In 1936, the consortium Ind Coope/Samuel Allsopp & Sons purchased The Swan and then promptly closed it. — Gary Gillman <a href="http://www.beeretseq.com/an-english-brewerys-product-guide-1850/" rel="noreferrer nofollow">Beer et. seq.</a> 23 October 2017.

▶ "Fining" is pronounced FINE (rhymes with wine)-ing and "finings" the same, but with a final 's.'

▶ Isinglass is: "derived from the swim bladders of certain tropical and subtropical fish. [...] Traditionally, isinglass for brewing purposes was derived from sturgeon, although modern commercial isinglass is more typically derived from tropical estuarine dwellers. [...] When used as a fining agent, [isinglass] has the ability to settle yeast and beer proteins very quickly and can do so repeatedly. This latter property is essential for cask-conditioned ales, where the casks may be moved several times prior to serving." — <a href="https://global.oup.com/academic/product/the-oxford-companion-to-beer-9780195367133" rel="noreferrer nofollow">The Oxford Companion to Beer</a>: Oxford University Press, 2012.

▶ Many cellarmen (in 21st-century U.S.) have switched from the use of isinglass to non-animal-derived colloidal silicic acid for clarifying cask ales. (A readily available commercial form is sold as BioFine.)

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