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Author : Henry Stopes
Publisher : Unknown
Page : 732 pages
File Size : 43,7 Mb
Release : 1885
Category : Electronic
ISBN : OXFORD:600016891
Author : Henry Stopes
Publisher : Unknown
Page : 128 pages
File Size : 54,5 Mb
Release : 1885
Category : Malt
ISBN : OCLC:1114808443
Author : Henry Stopes
Publisher : Unknown
Page : 712 pages
File Size : 55,9 Mb
Release : 1885
Category : Brewing
ISBN : UCD:31175035506958
Author : Henry Stopes
Publisher : Scholar's Choice
Page : 716 pages
File Size : 41,5 Mb
Release : 2015-02-08
Category : Electronic
ISBN : 1295957558
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : William Ford (Maltster)
Publisher : Unknown
Page : 250 pages
File Size : 51,5 Mb
Release : 1849
Category : Brewing
ISBN : UCD:31175035506909
Author : William Ford
Publisher : Unknown
Page : 234 pages
File Size : 46,9 Mb
Release : 1849
Category : Electronic
ISBN : OCLC:632878485
Author : William Ford (Secretary to the Maltsters' Association.)
Publisher : Unknown
Page : 258 pages
File Size : 46,9 Mb
Release : 1849
Category : Electronic
ISBN : NLS:V000292699
Author : William FORD (Secretary to the Maltsters' Association.)
Publisher : Unknown
Page : 266 pages
File Size : 51,8 Mb
Release : 1849
Category : Electronic
ISBN : BL:A0020358210
Author : Henry Stopes
Publisher : Unknown
Page : 714 pages
File Size : 53,8 Mb
Release : 1885
Category : Malt
ISBN : UCD:31175013215531
Author : William Ford (Secretary to the Maltsters' Association.)
Publisher : Unknown
Page : 330 pages
File Size : 49,8 Mb
Release : 1862
Category : Brewing
ISBN : NLS:V000578024
Author : William Ford (Maltster)
Publisher : Unknown
Page : 234 pages
File Size : 50,8 Mb
Release : 1849
Category : Brewing
ISBN : OCLC:747779
Author : Richard W. Unger
Publisher : University of Pennsylvania Press
Page : 339 pages
File Size : 50,9 Mb
Release : 2013-05-22
Category : History
ISBN : 9780812203745
The beer of today—brewed from malted grain and hops, manufactured by large and often multinational corporations, frequently associated with young adults, sports, and drunkenness—is largely the result of scientific and industrial developments of the nineteenth century. Modern beer, however, has little in common with the drink that carried that name through the Middle Ages and Renaissance. Looking at a time when beer was often a nutritional necessity, was sometimes used as medicine, could be flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike, Beer in the Middle Ages and the Renaissance presents an extraordinarily detailed history of the business, art, and governance of brewing. During the medieval and early modern periods beer was as much a daily necessity as a source of inebriation and amusement. It was the beverage of choice of urban populations that lacked access to secure sources of potable water; a commodity of economic as well as social importance; a safe drink for daily consumption that was less expensive than wine; and a major source of tax revenue for the state. In Beer in the Middle Ages and the Renaissance, Richard W. Unger has written an encompassing study of beer as both a product and an economic force in Europe. Drawing from archives in the Low Countries and England to assemble an impressively complete history, Unger describes the transformation of the industry from small-scale production that was a basic part of housewifery to a highly regulated commercial enterprise dominated by the wealthy and overseen by government authorities. Looking at the intersecting technological, economic, cultural, and political changes that influenced the transformation of brewing over centuries, he traces how improvements in technology and in the distribution of information combined to standardize quality, showing how the process of urbanization created the concentrated markets essential for commercial production. Weaving together the stories of prosperous businessmen, skilled brewmasters, and small producers, this impressively researched overview of the social and cultural practices that surrounded the beer industry is rich in implication for the history of the period as a whole.
Author : Geoff Larson,Ray Daniels
Publisher : Brewers Publications
Page : 274 pages
File Size : 54,7 Mb
Release : 2001-10-20
Category : Cooking
ISBN : 9781938469589
For centuries smoke-flavored beers, also known as rauchbier, survived modernization in a small enclave centered around Bamberg, Germany. Today new examples are being made by brewers throughout the U.S. Enjoy the history, culture, and brewing of these wonderful beers with this informative volume. Geoff Larson, founder of Alaskan Brewing Company in Juneau, Alaska, has been working with smoke to create Alaskan Smoked Porter since 1988. It continues to be one of the classic American examples of the style. The Classic Beer Style Series from Brewers Publications examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples. The Classic Beer Style Series from Brewers Publications examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples.
Author : Garrett Oliver
Publisher : OUP USA
Page : 962 pages
File Size : 40,9 Mb
Release : 2012
Category : Cooking
ISBN : 9780195367133
"The first major reference work to investigate the history and vast scope of beer, The Oxford Companion to Beer features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts"-- Provided by publisher.
Author : George Adolphus Wigney
Publisher : Theclassics.Us
Page : 74 pages
File Size : 50,6 Mb
Release : 2013-09
Category : Electronic
ISBN : 1230378456
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1835 edition. Excerpt: ... TREATISE MALTING AND BREWING. CHAP. I. MALTING. The art of Malting consists in dis-arranging and re* arranging the several principles of which the grain submitted to the process is composed; and to abstract suck principles therefrom, as are inimical to the "properties of the altered substance, and to impart such aa are necessary to form a component part of the new compound. To effect this, itis necessary that the manufacturer should obey the Laws of Nature and of Science; and the commencement of his labours, is germination. Having treated of the various principles, which constitute the component parts of grain, in the introductory pages;. the next subject which naturally claimsattention, is germination, as effected in the field, and in the Malthouse. For the sake of distinction, we will call the process is . the field natural, and in the Malthouse artificial. In the former case, the grain is imbedded irfthe earth, at a sufficient depth to secure sufficient stability to the plant, when arrived at maturity; at a sufficient distance from the rays of heat and light, as is necessary for the accomplishment of the process of germination; and at such a depth, as furnishes a matrice, at an equable temperature, all the year round, of about 50 degrees j surrounded by earth, impregnated with moisture, and pervious to atmospheric air. Thus placed, it slowly and gradually imbibes a sufficient quantity of moisture, as is required to ensure a commencement of tle process, and a sufficiency in continuation, to cany it on to completion. But in the Malthouse, a close copy of the natural process of germination is prohibited by Excise restrictions, and the prompt and brief requirements of Business; and hence it becomes necessary, without losing sight...
