hist-brewing: Re: books on 18th century brewing

Neander97 neander97 at yahoo.com
Tue Feb 7 07:38:38 PST 2006


>>Im looking for good books on 18th century
brewing.Can anyone recomend any good books.


I don't know if these will be what you are looking
for, but I found them interesting reads. (you might
also browse through the links at the very bottom to
see what you can see).

--Neander97
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"Horse sense is the thing a horse has which keeps it
from betting on people."
--WC Fields
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** E-Text **
Samuel Child,  "EVERY MAN HIS OWN BREWER" - A SMALL
TREATISE, EXPLAINING THE ART AND MYSTERY OF BREWING
PORTER, ALE, TWOPENNY, AND TABLE-BEER; Recommending
and proving the ease and
possibility OF EVERY MAN's [sic] BREWING HIS OWN BEER,
IN ANY QUANTITY - From one Peck to a hundred Quarters
of Malt, CALCULATED BY EXPOSING THE DECEPTION IN
BREWING; To reduce the expence of a Family, and lessen
the destructive practice of Public-house tipling . . .
Fourth Edition, Carefully Revised (London: 1794?).
http://www.jbsumner.com/pages/brewinghistory/transcripts/child.html
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** E-Text **
Anonymous, THE LONDON and COUNTRY BREWER, By a Person
formerly concerned in a Common Brewhouse at London,
but for twenty Years past has resided in the Country,
SECOND EDITION, Corrected (London: 1736)
http://www.pbm.com/~lindahl/london/8brew10.txt

Containing an Account,
I.  Of the Nature of the Barley-Corn, and of the
proper Soils and Manures 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 Brown Ales.
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 encrease their Strength.
XVI.  Of the Cellar or Repository for keeping Beers
and Ales.
XVII.  Of Sweetening 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.
To which is added,
XXI.  A Philosophical Account of Brewing Strong
_October_ Beer. By an Ingenious Hand.
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Sources for Historical Brewing
http://www.pbm.com/~lindahl/histbrew.html

Beer Links:
http://members.aol.com/renfrowcm/links.html#Beer Links



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