Since there were no thermometers at that time, it is obvious that the temperature adjustment fully depended on the brewer's sense, and this suggests the method was a highly skilled technique which demanded a lot of experience.
温度計のない時代に、造り手の感覚だけでそれが調節されたことは明らかで、熟練を要した高度な技術であったことがうかがわれる。