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, jliddil@azcc.arizona.edu.

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

• Contents
• Cover
• Preface
• 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 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 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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