Title: The Art of Brewing
Author: One Who Knows
Description: Small staple bound booklet has a few stress creases across spine. Missing bottom fore edge corner. A few soil spots to cover. Pages are clean and binding is sound. Publisher and date not given. Based on the spelling of the words, it looks to be American in origin. Exceptionally rare publication.
Fun little booklet that, based on the verbiage used and the recipes given, appears to date to approximately the late 19th or early 20th century. The book introduces brewing as the fermentation of fortinaceous grain, a term that was most heavily used up until about 1920 and many of the recipes . Many other terms are also given which are not in modern usage such as a "gill" of yeast, a peck, Essentia Bina (as a recipe additive), lumps of sugar, etc.
For such a small booklet, it goes into some detail on the processes of malting, mashing, boiling, cooling, fermentation, cleansing and storing. Recipes for ales include Cornish Porter, Beer Head Ale, York Ale, Wurtzburger Beer, "Cheap" Beer, Hop Beer, Bavarian Beer, Milwaukee Beer, Ginger Beer, Koumiss (Milk Beer), Root Beer, Sarsaparilla Beer, and Vermont Birch Beer. There are also recipes for some wines, liquors and cordials, including Apricot Wine, Blackberry Brandy, Blackberry Cordial, Dandelion Wine, Rhubarb Wine, Turnip Wine, Grape Wine and others.
Binding: Soft cover
Size: 3 x 6 inches.
Pages: 16 Pages.
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