The London and Country Brewer (1736)
This is a scan of The London and Country Brewer, 2nd edition,
was published in 1736.
The scans were done by Jim Liddil,
This book may also be downloaded as a single
large pdf file.
A transcription of this book is available, thanks to the work of
Tobin Richard and the Project Gutenberg Distributed Proofreaders.
Table of Contents
- I. Of the Nature of the Barley-Corn, and of the proper Soils and Maneures
for the Improvement thereof.
- II. Of making good Malts.
- III. To know good from bad Malts.
- IV. Of the Use of the Pale, Amber, and Brown Malts.
- V. Of the Nature of several Waters, and their Use in Brewing.
- VI. Of Grinding Malts.
- VII. Of Brewing in general.
- VIII. Of the London Method of Brewing Stout, But-Beer, Pale and
- IX. Of the Country or Private Way of Brewing.
- X. Of the Nature and Use of the Hop.
- XI. Of Boiling Malt Liquors, and to Brew a Quantity of
Drink in a little Room, and with a few Tubs.
- XII. Of Foxing or Tainting of Malt Liquors; their
Prevention and Cure.
- XIII. Of Fermenting and Working of Beers and Ales, and the unwholesome
Practice of Beating in the Yeast, detected.
- XIV. Of several Artificial Lees for feeding, fining,
preserving, and relishing Malt Liquors.
- XV. Of several pernicious Ingredients put into
Malt Liquors to increase their Strength.
- XVI. Of the Cellar or Repository for keeping Beers and Ales.
- XVII. Of Sweetning and Cleaning Casks.
- XVIII. Of Bunging Casks and Carrying them to some Distance.
- XIX. Of the Age and Strength of Malt Liquors.
- XX. Of the Profit and Pleasure of Private Brewing and the Charge of
Buying Malt Liquors.
- A Philosophical Account of Brewing String October
Beer, By an Ingenious Hand.
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