Author: Wright, Herbert Edwards
Title: A Handy Book for Brewers; Being a Practical Guide to the Art of Brewing and Malting, Embracing the Conclusions of Modern Research Which Bear Upon the Practice of Brewing
Description: London, England, Crosby Lockwood and Son, 1897. Second Edition, Thoroughly Revised. Hardcover. 8vo. Maroon, cloth-covered boards (app. 7 1/8" x 5 1/2"). Boards are stained, and discolored, but book is very solidly bound. Recent strengthening and new endpapers by conservator. NOTE: The very bottom corner of pages have chipped off (no text affected) of a thirty-page section. Underlining, and marginal bracketing, to one or two chapters, and occasionally, throughout. Many in-text illustrations. An entire, detailed, and amply-illustrated introductory course in the science and actuation of a brewery, from the nature of the raw product, to the building and outfitting of the production and storage facilities. Chapters include: Outline of the Process of Brewing; Barley, Malting and Malt; Water for Brewing; Hops and Sugars; The Brewing Room; Chemistry as Applied to Brewing; The Laboratory; Mashing, Sparging, and Boiling; Ferments in General; Fermentation with Commercial Yeast --Its Science and Practice; Culture from a Single Cell -- Wild Yeasts; Treatment of Beer; The Brewery and Plant. Two fold-out Appendices, one of which is a highly detailed "Synoptic Table of the Various Processes in Malting and Brewing". Index, and then an extensive section of advertisements at rear (xi + 48 + 16). "Our principal aim of this book -- which was also that of the previous work on a more limited scale, entitled "A Handbook for Young Brewers," to which the present is a successor -- is to give the conclusions of modern research in so far as they bear upon the practice of Brewing, to such a form that a novice of fair intelligence may understand them. // It will be found, however, that Chapters IV. V. and XIII. as well as a considerable part of the First Chapter, are entirely devoted to practical details, manipulative or structural, whilst every other chapter, except two, has many paragraphs dealing with such questions as they arise.." (Preface). Good Only .
Keywords: Beer, Brewery Design, Food Chemistry, Alcoholic Beverages, Brewing Science, Commercial Fermentation, Beverages, Hops
Title: A Handy Book for Brewers; Being a Practical Guide to the Art of Brewing and Malting, Embracing the Conclusions of Modern Research Which Bear Upon the Practice of Brewing
Description: London, England, Crosby Lockwood and Son, 1897. Second Edition, Thoroughly Revised. Hardcover. 8vo. Maroon, cloth-covered boards (app. 7 1/8" x 5 1/2"). Boards are stained, and discolored, but book is very solidly bound. Recent strengthening and new endpapers by conservator. NOTE: The very bottom corner of pages have chipped off (no text affected) of a thirty-page section. Underlining, and marginal bracketing, to one or two chapters, and occasionally, throughout. Many in-text illustrations. An entire, detailed, and amply-illustrated introductory course in the science and actuation of a brewery, from the nature of the raw product, to the building and outfitting of the production and storage facilities. Chapters include: Outline of the Process of Brewing; Barley, Malting and Malt; Water for Brewing; Hops and Sugars; The Brewing Room; Chemistry as Applied to Brewing; The Laboratory; Mashing, Sparging, and Boiling; Ferments in General; Fermentation with Commercial Yeast --Its Science and Practice; Culture from a Single Cell -- Wild Yeasts; Treatment of Beer; The Brewery and Plant. Two fold-out Appendices, one of which is a highly detailed "Synoptic Table of the Various Processes in Malting and Brewing". Index, and then an extensive section of advertisements at rear (xi + 48 + 16). "Our principal aim of this book -- which was also that of the previous work on a more limited scale, entitled "A Handbook for Young Brewers," to which the present is a successor -- is to give the conclusions of modern research in so far as they bear upon the practice of Brewing, to such a form that a novice of fair intelligence may understand them. // It will be found, however, that Chapters IV. V. and XIII. as well as a considerable part of the First Chapter, are entirely devoted to practical details, manipulative or structural, whilst every other chapter, except two, has many paragraphs dealing with such questions as they arise.." (Preface). Good Only .
Keywords: Beer, Brewery Design, Food Chemistry, Alcoholic Beverages, Brewing Science, Commercial Fermentation, Beverages, Hops
Price: US$ 150.00 Seller: Aardvark Books
- Book number: 84636
- Book number: 84636