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More Information...
Publisher: American Brewing Academy, 1901.
Hard Cover, 282 pages, 8x11.
Item #1426
» Look Inside The Book
Without question, this book ranks among the very rarest brewing publications of the twentieth century. Only a few other copies are known to have survived, mostly in library collections. Founded in 1891, the Chicago-based American Brewing Academy (later known as the Wahl-Henius Institute of Fermentology) was one of the premier brewing schools of the pre-prohibition era. Beermakers from all over the world came to the ABA to better understand their craft. This book was published in honor of the academy's 10th anniversary in 1901, and includes a wide range of material. The first section is devoted to the academy itself -- history, staff, students, brewing courses, the anniversary celebration, etc. Portraits of staff and students are included, as well as a number of photos of the academy's brewing facilities. Next is a comprehensive history of brewing in America, written by ABA graduate and brewing industry historian John P. Arnold (See Outline Below). He examines the development of brewing in the various colonies, then jumps forward and focuses largely on the nineteenth-century growth of brewing in the nation's major brewing cities. There is much discussion of how science and technology spurred the industry. Finally, the last third of the book is devoted to a "Directory of Auxiliary Trades to the Brewing Industry" -- ads, ads, and more ads. More than 100 advertisements covering virtually every aspect of brewing: maltsters, coopers, kegging & bottling machinery, copper & wood vats, brewery architects & engineers, brewers grits and various ingredients (the malt adjunct section is particularly well-filled), bungs & corks, pumps, bar fixtures, refrigerating equipment, and on and on. This particular copy of the book was owned by the American Brewing Academy itself, as shown by an embossed stamp on the book's title page which reads, "Wahl & Henius Library." The founders of the academy were Robert Wahl and Max Henius. The hard-cover book is bound entirely in what appears to be hopsack -- the burlap-like material traditionally used to bale hops. The spine has been reinforced with a heavy strip of binding material which does an excellent job of strengthening the rather heavy book. It seems to be a professional job, and seems to be nearly as old as the book itself. Outline of section, "History of Brewing in the United States," by John P. Arnold: Introduction
Historical And Geographical
Settlement of the Thirteen Colonies
Beer, Brewing and Legislation in Colonial Times
Derivation of Colonial Brewing
General Status of Brewing in Colonial Times
Beers and Brewing in the Various Colonies
Massachusetts
Virginia
Maryland
New York
New Jersey, Pennsylvania and Delaware
Connecticut
Rhode Island
The Carolinas and Georgia
Outside the Thirteen Colonies
The Brewing Industry Since the Adoption of the Constitution
The Industrial Development of Brewing
Philadelphia
New York
Boston
Albany
Cincinnati
St. Louis
Milwaukee
Chicago
New Orleans
California
Hop and Barley Culture
Practical and Technical Development of Brewing
Lager Beer Enters the Field
Mechanical Improvements
Influence of Brewing Science
Conclusion
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