have the same conserving properties as hops. In The Book of Margery Kempe, Margery dictates her story to a scribe, and reports that in the early 15th century she attempted to brew beer in Bishop's Lynn, Norfolk, and makes other references to bottles of beer. In the 15th century, an unhopped beer would have been known as an ale, while the use of hops would make it a beer. Hopped beer was imported to England from the Netherlands as early as 1400 in Winchester, and hops were being planted in England by 1428. At the time, ale and beer brewing were carried out separately, no brewer being allowed to produce both. The Brewers Company of London stated "no hops, herbs, or other like thing be put into any ale or liquore wherof ale shall be made – but only liquor (water), malt, and yeast." This comment is sometimes misquoted as a prohibition on hopped beer. However, hopped beer was opposed by some, e.g. Ale is made of malte and water; and they the which do put any other thynge to ale than is rehersed, except yest, barme, or goddesgood [three words for yeast], doth sophysticat there ale. Ale for an Englysshe man is a naturall drinke. Ale muste haue these properties, it muste be fresshe and cleare, it muste not be ropy, nor smoky, nor it must haue no wefte nor tayle. Ale shulde not be dronke vnder.v.[5] dayes olde .... Barly malte maketh better ale than Oten malte or any other corne doth ... Beere is made of malte, of hoppes, and water; it is a naturall drynke for a doche [Dutch] man, and nowe of late dayes [recently] it is moche vsed in Englande to the detryment of many Englysshe men ... for the drynke is a colde drynke. Yet it doth make a man fatte, and doth inflate the bely, as it doth appere by the doche mennes faces and belyes. A survey in 1577 of drinking establishment in England and Wales for taxation purposes recorded 14,202 alehouses, 1,631 inns, and 329 taverns, representing one pub for every 187 people. 1700–1899: Industry and empire The early 18th century saw the development of a popular new style of dark beer in London: porter. Before 1700, London brewers sent out their beer very young and any aging was either performed by the publican or a dealer. Porter was the