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More Information...
Publisher: Henry Cairy Baird, Philadelphia, 1852.
Hard Cover, 200 pages, 5x7.
Item #1560
...More Pictures
...Table of Contents
Here is one of the earliest American brewing texts, published in 1852. Authored by an American, M.L. Byrn, and printed by Philadelphia publisher, Henry Carey Baird. This rare gem contains in-depth information on the production of beer via two methods: the "Scotch System" and the "English System" as practiced by American brewers, including differences in mashing, boiling, cooling, fermentation, and "cleansing." The book also addresses the production of porter. It covers the changes in porter from the use of brown malt to pale malt, and includes discussions on what brewers used to replace the lost attributes of the brown malt. The text helps document the period where Porter was referred to by terms like "stout porter" and "double stout London porter." The text contains a number of recipes and/or instructions for many beers, including small beers (root beer, ginger pop, mead, spruce beer), porter, Burton Ale, Windsor Ale, Bavarian Beer (!), Welsh Ale, Reading Ale, Wirtemberg Ale, Hock, Dorcester Ale, and more. Additional topics include: grain, malting, brewer's yeast, brewing, brewery machinery, small scale brewing, private family brewing, hop cultivation, bottling beer, and filtering.
CONDITION: Good to Very Good. Binding strong and tight. Covers show minor scuffs and corner bumps. The top and bottom of the spine have chipping. See pics below. Inside, pages are age-toned. Foxing on early few pages. Some light stains. Overall, good to very good. Please study pics below.
TABLE OF CONTENTS: • Grain used for brewing
• Malting
• Brewing
• Ale and beer
• Plan, machinery, and utensils of a great brewery
• Practical processes of brewing
• Scotch system of brewing ale
- Mashing
- Boiling the worts
- Cooling the worts
- Fermentation
- Cleansing
• English system of brewing ale
- Mashing
- Boiling the worts
- Cooling
- Fermentation
- Cleansing
• Brewing of porter
- Mashing
- Boiling
- Cooling
- Fermentation
- Cleansing
• Ale-brewing on a small scale, suitable for brewers in the interior of the states
• Ale made by private families, in some parts of england
• Ale brewed by families of distiniction in england
• Small beers
- Root beer
- Ginger pop
- Mead
- Spruce beer
• Brewing of cider
- Gathering the fruit
- Grinding the fruit
- Pressing the ground fruit
- Fermentation, racking, and cleansing
- Bottling the liquor
- Cider casks
• Burton ale
• Windsor ale
• Bavarian beer
• Table beer, from bran and shorts
• Ginger wine
• Substitute for brewer's yeast
• Currant wine
• Small beer for shipping
• Welsh ale
• Reading ale
• Wirtemberg ale
• Hock
• Scurvy-grass ale
• Dorcester ale
• Bottling beer
• Filtering operation
• Cultivation of hops
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