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Publisher: Brewery Age Publishing Co., 1936.
Hard Cover, 243 pages, 6.50 x 9.25.
Item #1450
Just after the repeal of National Prohibition in 1933, there was a rash of brewing books published in the U.S. designed to bring American brewmasters up to date on scientific advances made in Europe over the previous 13 years. Successful Brewing is one of the better examples, and also one of the very rarest today. The author, Morris Pozen, was editor of the Chicago-based Brewery Age Magazine and director of "The Brewing Research Laboratories." Perhaps due to Pozen's dual role as both an editor and a brewmaster, his book differs a bit from the other American brewing books published in the 1930s in two significant ways. First, in addition to the expected text on matters of brewing, Pozen offers up a few interesting chapters on the marketing of beer in the post-Prohibition environment, one of them ambitiously titled "Why People Drink Beer." Second, the book makes a clear effort, as much as possible, to stay away from overly technical language, and remains very readable even for the layman. All in all, it ranks as one of the best brewing books of its genre. Chapter List: • Preface
• Technical Consideratiions
• pH -- Its Meaning and Derivation
• pH Control -- Its Importance in Brewing
• Oxidation-Reduction Potentials in Brewing - Theory, Management
• Oxidation-Reduction Potentials in Brewing - Practice
• Brewers' Yeasts - Nature and Composition
• Brewers' Yeasts - Fermentation, Varieties, Cultivation
• Malt Adjuncts
• The Clarification of Beer
• To Kräusen or Not to Kräusen
• Beer Foam
• Good Beer Deserves Clean Bottles
• Beer Turbidities
• Brewery Disinfectants
• Enzyme Actions in Brewing
• Why People Drink Beer
• Is Beer Fattening?
• Beer Advertising and the New Deal
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