Brewing Science, Technology and Print, 1700–1880
How 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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1 The Curious Brewer
2 The Theorist and the Thermometer
3 Brewery Instructors in Public and Private
4 The Value of Beer
5 Chemists Druggists and Beer Doctors
6 Professors in the Brewhouse
7 Treatises for the Trade
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1st edn 2nd edn Accum adulteration alcohol Art of Brewing audience barley Baverstock beer Black Blake Boerhaave Booth brewer-authors brewhouse Brewing Industry British Cambridge century chapter chemist Chemistry Combrune Combrune’s commercial brewers consultant Country Brewer dextrine diastase distillers edn London Ellis emphasis original Essay Excise experience extract Faulkner fermentation fols Friedrich Accum heat Henry Thrale History hops Humphrey Jackson hydrometer Ibid improvement increasingly innovation instrument isinglass James Best John John Tuck Journal knowledge later Lectures literature London and Country malt Martin mashing materials Matthew Maty mucilage O’Sullivan pamphlet patent Peter Shaw Philip Miller philosophical porter practical brewers Practical Treatise production promoted published quassia Report Richardson rival Royal Society saccharometer Science scientific Shaw’s Society of Arts Society’s Statical Estimates sugar systematic Theoretic Hints Theory and Practice thermometer Thomas Thomas Thomson Thomson Thrale tion Tizard trade Treatise on Brewing Tuck Wigney William wort