English· 03:52:56· 22 chapters
The unknown author of this book, appears to have experienced too many unwholesome and unpleasant beers and ales on his numerous travels in London and at various other locations around the British Isles.
In this treatise on the matter, he has identified each stage of the brewing process and details what he considers is the best practice at each significant stage for the production of a high-quality drink.
Whilst listening to the book, you might consider that some of the author's ideas have undoubtedly stood the test of time. Other ones however, such as the use of pond water as the liquor to be used in the mash, might nowadays be deemed a tad extreme - even for a modern-day enthusiast who may wish to recreate an authentic 18th century beer.
So, why not chuck another log on the fire, top up your glass and settle back for a complete worts and all exposition of the brewing industry as it was in the year 1736?
( Steve C)
In this treatise on the matter, he has identified each stage of the brewing process and details what he considers is the best practice at each significant stage for the production of a high-quality drink.
Whilst listening to the book, you might consider that some of the author's ideas have undoubtedly stood the test of time. Other ones however, such as the use of pond water as the liquor to be used in the mash, might nowadays be deemed a tad extreme - even for a modern-day enthusiast who may wish to recreate an authentic 18th century beer.
So, why not chuck another log on the fire, top up your glass and settle back for a complete worts and all exposition of the brewing industry as it was in the year 1736?
( Steve C)
LibriVox recordings are public domain in the United States; copyright status may differ elsewhere.
Chapters
- Chapter 1
The Preface
08:34 - Chapter 2
Of the Nature of the Barley-Corn
11:28 - Chapter 3
Of Making Good Malts
16:22 - Chapter 4
To Know Good from Bad Malts
02:41 - Chapter 5
Of the Use of the Pale, Amber, and Brown Malts
08:07 - Chapter 6
Of the Nature of Several Waters and their Use in Brewing
11:01 - Chapter 7
Of Grinding Malts
05:09 - Chapter 8
Of Brewing in General
07:13 - Chapter 9
Of the London Method of Brewing
08:33 - Chapter 10
Of the Country or Private Way of Brewing
29:24 - Chapter 11
Of the Nature and Use of the Hop
11:28 - Chapter 12
Of Boiling Malt Liquors
10:38 - Chapter 13
Of Foxing or Tainting of Malt Liquors
06:03 - Chapter 14
Of Fermenting and Working of Beers and Ales
19:15 - Chapter 15
Of several artificial Lees
11:05 - Chapter 16
Of several pernicious Ingredients put into Malt Liquors
05:04 - Chapter 17
Of the Cellar or Repository for keeping Beers and Ales
06:53 - Chapter 18
Of Sweetening and Cleaning Casks
08:28 - Chapter 19
Of Bunging Casks and Carrying them to some Distance
06:53 - Chapter 20
Of the Age and Strength of Malt Liquors
06:53 - Chapter 21
Of the Profit and Pleasure of Private Brewing
07:15 - Chapter 22
A Philosophical Account of Brewing Strong October Beer
24:29