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Publisher: F.W. Lyon, 1876.
Hard Cover, 148 pages, 5 x 7.25.
Item #1397
Frank Faulkner was an important contributor to the brewing literature of the late 1800s. The Art of Brewing, published in 1876, was his first significant volume and it became an early cornerstone reference book for brewers. Faulkner was a writer for the English trade journal, the Brewers' Journal, and later went on to publish the well-regarded brewing text, Theory and Practice of Modern Brewing. He also translated Louis Pasteur's Studies on Fermentation into English. In The Art of Brewing, Faulkner assembled and updated his most popular and useful essays from the Brewers' Journal and gave them to brewers in book form. It provides a fantastic, detailed snapshot of the state of brewing in the 1870s, just as the technological revolution was about to descend upon the brewing industry. The essays/chapters are: - Water
- The Materials Used in Brewing—Malt and its Substitutes—Hops and Hop Supplements
- Chemicals Used in Brewing: Their Princeples and Uses
- The Materials Used in the Construction of Brewing Vessels, and the Means of Cleansing Them
- The Arrangement of Brewery Buildings in Reference to Different Systems and Trade Reqiurements, and Electricity in Reference to Beer and Brewers
- Mashing
- Boiling and Cooling
- Vinous Fermentation
- Cleansing and Yeast Storage
- Racking, Fining and the Storage of Beer
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