|
More Information...
Publisher: W.L. Tizard, London, 1843.
Hard Cover, 520 pages, 6.25 x 9.00.
Item #1480
» Look Inside The Book
Here is the first edition of W.L. Tizard's work on brewing -- a comprehensive guide for the professional brewer. The book is relatively exhaustive for its day. While most brewing manuals of this period were hard-pressed to break 200 pages, Tizard's volume weighs-in at a hefty 520 pages. See the Chapter List below. The full title of this 1843 book, as stated on its title page, is: "The Theory and Practice of Brewing Illustrated: Containing The Chemistry, History, and Right Application of All Brewing Ingredients; An Exposition of the Newly Discovered Principles of Conversion and Extraction in the Mash-Tun; The Philosophy of Climate, Season, and Site; The Modus Operandi of Fermentation, and the Effectual Prevention of Acidity: Also, Practical Observations on Brewing London and Dublin Porter, East India Pale Ale, &c. &c." Tizard, who desribed himself as "Professor of Brewing, Nine Elms, London," revised and re-issued this book a number of times in later years. By 1857, the book was in its 4th edition, indicating that brewers must have found it to be a useful tool. CHAPTER LIST: 1) Introduction
2) Definitions and Chemistry
3) Barley and Malting
4) Water
5) Infusion, or Mashing
6) New mode of Brewing
7) Sparging
8) Saccharometry
9) Hops
10) Boiling
11) Cooling
12) Refrigeration
13) New scheme: (Subterraneous Management)
14) Fermentation (General Principles)
15) Fermentation (Gentle)
16) Fermentation (Rapid)
17) Porter (London, Dublin, and Country)
18) Export Stout and India Pale Ale
19) Storing
20) Racking
The Brewer's Technical Vocabulary
Index
|
