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More Information...
Publisher: Henry Carey Baird (Reprint 2002 by Raudins Publishing), 1852.
Hard Cover, 199 pages, 5.75 x 8.75.
Item #1295
Here's a 150-year-old brewing text reprinted by Raudins Publishing! Historians and homebrewers will relish the priceless historical perspective provided by this book. Not to be confused with the "Practical Brewer" produced by the MBAA during the 1940s, this is one of the early American brewing texts, published in 1852. Authored by an American, M.L. Byrn, and printed by one of the earliest American publishers of technical books, Henry Carey Baird. American Perspective This text contains in-depth information on the production of beer via two methods: the "Scotch System" and the "English System" as viewed by the American author. This includes differences in mashing, boiling, cooling, fermentation, and "cleansing." Porter Explored The text includes a separate section for 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." Recipes One important aspect of the text is that it contains period recipes. 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, Welsh Ale, Reading Ale, Wirtemberg Ale, Hock, Dorcester Ale, and more. Additional Topics Additional topics include: grain, malting, brewing, brewery machinery, small scale brewing, private family brewing, hop cultivation, bottling beer, and filtering. It is a hard cover book bound in bonded leather with gold stamping on the front cover and spine. Limited edition: only 553 copies of this book will be released.
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