The Complete Practical Brewer, Or, Plain, Accurate, and Thorough Instructions in the Art of Brewing Ale, Beer, and Porter ... PDF Download
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Author: Marcus Lafayette Byrn
Publisher:
ISBN:
Category : Beer
Languages : en
Pages : 256
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Book Description
Author: Marcus Lafayette Byrn
Publisher:
ISBN:
Category : Beer
Languages : en
Pages : 256
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Book Description
Author: M. L. Byrn
Publisher:
ISBN: 9780971807303
Category :
Languages : en
Pages : 200
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Book Description
A reprint of the early American brewing text, "The Complete Practical Brewer", by M.L. Byrn. Originally published in 1852, the book contains in-depth period information and recipes for the production of beer, ale, and porter.
Author: Edward H. Vogel
Publisher: Lovenstein Press
ISBN: 1446539660
Category : History
Languages : en
Pages : 458
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Book Description
This early work on brewing is both expensive and hard to find in its first edition. It contains a wealth of information on the processes involved in beer production. This is a fascinating work and highly recommended for anyone interested in the brewing industry and its history. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
Author: Karl Ockert
Publisher: Master Brewers Association of Americas
ISBN:
Category : Beer
Languages : en
Pages : 196
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Book Description
Author: Karl Ockert
Publisher: Master Brewers Association of Americas
ISBN:
Category : Basements
Languages : en
Pages : 270
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Book Description
Author: John Mallett
Publisher: Brewers Publications
ISBN: 193846916X
Category : Cooking
Languages : en
Pages : 310
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Book Description
Often playing second fiddle to hops in the minds of craft beer drinkers, malt is the backbone of beer: “No barley, no beer.” Malt defines the color, flavor, body, and alcohol of beer and has been cultivated for nearly as long as agriculture has existed. In this book, author John Mallett explains why he feels a book on malt is necessary, taking the reader on a brief history of malting from the earliest records of bappir through to the Middle Ages and Early Modern Period. When Mallett touches on the major changes wrought by the Industrial Revolution and beyond, he illustrates how developments in malting technology were intertwined with politics and taxation, which increasingly came to bear on the world of maltsters and brewers. Of course, no book on malt would be complete without a look at the processes behind malting and how different malts are made. Mallett neatly conveys the basics of malt chemistry, Maillard reactions, and diastatic power—the enzymes, starches, sugars, glucans, phenols, proteins, and lipids involved. Descriptions of the main types of malt are included, from base malt, caramel malts, and roasted malts through to specialty malts and other grains like wheat, rye, and oats. Information is interspersed with the thoughts and wisdom of some of America's most respected craft brewers. Understanding an ingredient requires appreciating where it comes from and how it is grown. The author condenses the complexities of barley anatomy and agriculture into easy, readable sections, seamlessly combining these details with high-level look at the economic and environmental pressures that dictate the livelihoods of farmers and maltsters. Mallett explains how to interpret—and when to rely on—malt quality and analysis sheets, an essential skill for brewers. There is a summary of the main barley varieties, both modern and heritage, from Europe and America. The book finishes with what happens to the malt once it reaches the brewery, addressing issues of malt packaging, handling, preparation, storage, conveyance, and milling in the brewhouse.
Author: Chris White
Publisher: Brewers Publications
ISBN: 1938469062
Category : Cooking
Languages : en
Pages : 325
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Book Description
Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.
Author: David Rattlehead
Publisher:
ISBN:
Category : Brewing
Languages : en
Pages : 199
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Book Description
Author: Marcus Lafayette Byrn
Publisher:
ISBN:
Category : Brewing
Languages : en
Pages : 199
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Book Description
Author: Marcus Lafayette Byrn
Publisher: Franklin Classics
ISBN: 9780343484231
Category :
Languages : en
Pages : 230
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Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
