Complete Practical Brewer (1852 First Edition) By M. L. Byrn This item is not currently in stock. » Notify me when this item is available... Enter your email address below, and we'll notify you as soon as this item becomes available. [read more] Your email: ... See shipping rates for this item ... Email a friend about this item ... Link to this page

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Publisher: Henry Cairy Baird, Philadelphia, 1852.
Hard Cover, 200 pages, 5x7.
Item #1560

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.