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Art of Brewing and Fermenting and Making Malt (c1860) By John Levesque 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: James Leath, London, c1860.
Hard Cover, 130 pages, 6x9.
Item #1637

Here is the fifth edition of John Levesque's "The Art of Brewing and Fermenting and Making Malt." Gives great insight into the state of brewing practice around 1860. CONTENTS: On the Brewhouse and Utensils; On Barley - Its Qualities - The best kinds - Soil and Sitaution - Time of Sowing - Harvesting - Choice for Malting; On the Construction of the Malt-house; On making of Malt; On Hops - their Nature, Quality, Cultivation, and Growth; On grinding the Malt; On the Neccesity of Cleanliness in the Brewhouse and Utensils; On the Various Modes of Brewing; On General Rules for Mashing; On the various Modes of Boiling; On the Process of Cooling; On the Application of Yeast; On the Principles of Fermentation; Tables [10]; Appendix.