London and Country Brewer
The London and Country Brewer is a brewing book published in 1736. An e-text copy of this book is available from Project Gutenberg and was prepared by, using scanned images made available by Greg Lindahl, for the Distributed Proofreaders. The e-text can be obtained from http://www.gutenberg.net/etext/8900
The book contains the following sections.
- Of the Nature of the Barley-Corn, and of the proper Soils and Manures for the Improvement thereof.
- Of making good Malts.
- To know good from bad Malts.
- Of the Use of the Pale, Amber, and Brown Malts.
- Of the Nature of several Waters, and their Use in Brewing.
- Of Grinding Malts.
- Of Brewing in general.
- Of the London Method of Brewing Stout, But-Beer, Pale and Brown Ales.
- Of the Country or Private Way of Brewing.
- Of the Nature and Use of the Hop.
- Of Boiling Malt liquors, and to Brew a Quantity of Drink in a little Room, and with a few Tubs.
- Of Foxing or Tainting of Malt Liquors; their Prevention and Cure.
- Of Fermenting and Working of Beers and Ales, and the unwholesome Practice of Beating in the Yeast, detected.
- Of several artificial Lees for feeding, fining, preserving, and relishing Malt Liquors.
- Of several pernicious Ingredients put into Malt Liquors to encrease their Strength.
- Of the Cellar or Repository for keeping Beers and Ales.
- Of Sweetening and Cleaning Casks.
- Of Bunging Casks and Carrying them to some Distance.
- Of the Age and Strength of Malt Liquors.
- Of the Profit and Pleasure of Private Brewing and the Charge of Buying Malt Liquors.
- A Philosophical Account of Brewing Strong October Beer. By an Ingenious Hand.
The book contains descriptions of brewing methods which are no longer used and are now considered dangerous. For example:
- in Beers that are to lye nine or twelve Months in a Butt or other Cask, there certainly will be wanted some Feces or Sediment for the Beer to feed on