How to Brew Good Beer. A Complete Guide to the Art of Brewing Ale, Bitter Ale, Table-Ale, Brown Stout, Porter, and Table-Beer, to which are added practical instructions for making malt.

London: Longman, Green, Longman, & Roberts, 1859.

Duodecimo (18 x 12 cm.), xii, 148, 24 pages. Illustrated. Publisher's advertisements at rear. Table of contents. FIRST EDITION. The author describes himself as "Butler to Sir William R.P. Geary, Bart." Sections include: Description of the Brewhouse, the Brewing Plant – Size of the Utensils, the Adaptation of the Brewhouse and Cellars, not only for Private Families, but for the Requirements of the Public Brewer on a minor scale, or for the Licensed Victualler who desires to brew his own Beer, Full details respecting the Materials, the Construction, and the Fixing of the various Utensils, Sundry Requisites for the Brewhouse, Description of the Casks, Sundry Requisites for us in the Cellars, Malt, Hops, Water, Yeast, the Thermometer, the Sacchrometer, Quantity of Malt and Hops required, Remarks, Cost of Brewing, Mashing, Boiling, Cooling, Fermentation, Fermentation of the Ale while in the Tun, Cleansing of the Ale, Cellaring, Fermentation of the Table-Beer, Quantity of Water used and accounted for, Method of ascertaining the Produce of the Malt, Finings, Table-Ale, the Boiling Fermentation, Superior Bitter Ale, Brown Stout, Porter, Brewing from Malt and Sugar, Bottling, Unmalted Barley with Malt, Drugs in Beer, Brewing from Eight Bushels of Malt, Brewing from Two and a Half Bushels of Malt, and the Making of Malt. Some wear to endpapers at front hinge, spine slightly cocked; otherwise very good, in publisher's green blind-stamped cloth. [OCLC locates nine copies (just four in the U.S.); Noling Beverage Literature, page 330 (for the 1864 second edition only)].

Price: $350.00
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