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Publisher: E. & F.N. Spon, London, 1883.
Hard Cover, 75 pages, 5.00 x 7.50.
Item #1478
This super-rare book offers a historical glimpse into a subject that has been debated among brewers for generations: the use of malt adjuncts in brewing. An important change took place within the British brewing industry in 1880. During that year, a new method of malt liquor taxation was instituted which broke down old barriers to the use of malt adjuncts. Brewing chemists began to deepen their exploration of various raw grains as partial substitutes for barley malt. Though the great majority of English brewers objected vehemently to the emerging use of malt adjuncts, few argued that there was a potential cost benefit. In 1883, brewer Thomas Watson Lovibond published his research on the subject, Brewing With Raw Grain: A Practical Treatise. He explained that an ongoing hop shortage, and its corresponding rise in hop prices, had convinced a large number of brewers of a need to trim costs wherever possible in order to withstand the high cost of hops. Hence the demand for his book. Lovibond presents the entire range of scientific knowledge on raw grain brewing that had been collected up to that point, including detailed discussions of the various adjuncts themselves, methods and procedures of their use in brewing, and the equipment involved.
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