Brewing Science, Technology and Print, 1700–1880How did the brewing of beer become a scientific process? Sumner explores this question by charting the theory and practice of the trade in Britain and Ireland during the eighteenth and nineteenth centuries. |
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1st edn London 2nd edn London Accum adulteration Art of Brewing audience barley barrel Baverstock beer Black Blake Boerhaave Booth brewer-authors brewhouse Brewing Industry British Cambridge University Press chapter Chemical Society chemist Chemistry Combrune Combrune's commercial brewers consultant Country Brewer dextrine diastase distillers Edinburgh Ellis emphasis original England Essay Excise experience extract Faulkner fermentation fols Friedrich Accum heat Henry Thrale Herman Boerhaave History hops Humphrey Jackson hydrometer Ibid improvement increasingly innovations instrument isinglass John John Tuck Journal knowledge Lectures Liquors literature London and Country Manufactures mashing materials Matthew Maty mucilage nineteenth Observations pamphlet patent Peter Shaw Philip Miller philosophical practical brewers Practical Treatise Practice of Brewing production promoted published quassia Report Richardson Royal Society saccharometer Science scientific Society of Arts Statical Estimates sugar systematic Theory and Practice thermometer Thomas Thomas Thomson Thomson Thrale Tizard trade Treatise on Brewing Tuck vols London Wigney William wort