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Publisher: Country Brewers Gazette, London, 1905.
Hard Cover, 560 pages, 6x9.
Item #1557
Throughout the late 1800s and early 1900s, practical brewing texts were in constant demand as science and technology advanced at breakneck pace. While theory and experimentation were left mostly to the brewing schools and scientific stations, practical brewing was, of course, in the hands of working brewmasters. Frank Thatcher, head brewmaster at the Burton-On-Trent brewery of J. Marston, Thompson & Son, published this no-nonsense manual for practicing brewers in 1905. Thatcher had been a regular contributor to The Country Brewers' Gazette for years, and the popularity of his essays spurred requests for a published volume. One of the unique aspects of Thatcher's book is its heavy focus on the mechanical operations of the brewery -- the architecture, the equipment, the vessels, the instrumentation and apparatuses. The book contains numerous advertisements in both front and back for a wide variety of brewing industry equipment, supplies, and ingredients. Chapter List: • Site and Erection of the Brewery
• Brewery Plant and Accesories
• Water
• Valuation of Barley for Malting Purposes
• Malting
• Brewing Materials
• Mashing and Sparging
• Boiling and Cooling of the Wort
• Fermentation
• Racking and Storing
• Manufacture and Use of Fining, Priming and Worting
• Bottled Beers
• Calculations
• Appendix
• Index
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