Author: Frank ThatcherPublisher:
ISBN:
Category : Brewing
Languages : en
Pages : 626
Book Description
A Treatise of Practical Brewing and Malting
Author: Frank ThatcherPublisher:
ISBN:
Category : Brewing
Languages : en
Pages : 626
Book Description
A Practical Treatise on Brewing
Author: William Black (Practical brewer)Publisher:
ISBN:
Category : Brewing
Languages : en
Pages : 274
Book Description
Malt
Author: John MallettPublisher: Brewers Publications
ISBN: 193846916X
Category : Cooking
Languages : en
Pages : 310
Book Description
Often playing second fiddle to hops in the minds of craft beer drinkers, malt is the backbone of beer: “No barley, no beer.” Malt defines the color, flavor, body, and alcohol of beer and has been cultivated for nearly as long as agriculture has existed. In this book, author John Mallett explains why he feels a book on malt is necessary, taking the reader on a brief history of malting from the earliest records of bappir through to the Middle Ages and Early Modern Period. When Mallett touches on the major changes wrought by the Industrial Revolution and beyond, he illustrates how developments in malting technology were intertwined with politics and taxation, which increasingly came to bear on the world of maltsters and brewers. Of course, no book on malt would be complete without a look at the processes behind malting and how different malts are made. Mallett neatly conveys the basics of malt chemistry, Maillard reactions, and diastatic power—the enzymes, starches, sugars, glucans, phenols, proteins, and lipids involved. Descriptions of the main types of malt are included, from base malt, caramel malts, and roasted malts through to specialty malts and other grains like wheat, rye, and oats. Information is interspersed with the thoughts and wisdom of some of America's most respected craft brewers. Understanding an ingredient requires appreciating where it comes from and how it is grown. The author condenses the complexities of barley anatomy and agriculture into easy, readable sections, seamlessly combining these details with high-level look at the economic and environmental pressures that dictate the livelihoods of farmers and maltsters. Mallett explains how to interpret—and when to rely on—malt quality and analysis sheets, an essential skill for brewers. There is a summary of the main barley varieties, both modern and heritage, from Europe and America. The book finishes with what happens to the malt once it reaches the brewery, addressing issues of malt packaging, handling, preparation, storage, conveyance, and milling in the brewhouse.
A Practical Treatise on Brewing, Based on Chemical and Economical Principles, with Formulae ...
Author: William Black (Practical brewer)Publisher:
ISBN:
Category : Brewing
Languages : en
Pages : 308
Book Description
Practical Brewing
Author: W. H. NithsdaleA Treatise on Waterworks for the Supply of Cities and Towns
Author: Samuel HughesPublisher:
ISBN:
Category : Water-supply engineering
Languages : en
Pages : 500
Book Description
A Practical Treatise on Brewing, and on storing of beer, etc
Author: William BLACK (of Cornhill, London.)Publisher:
ISBN:
Category :
Languages : en
Pages : 152
Book Description
A practical treatise on brewing, and on storing of beer
Author: William Black (of Cornhill, London.)Publisher:
ISBN:
Category :
Languages : en
Pages : 174
Book Description
Catalogue of the Library of the Patent Office
Author: Great Britain. Patent Office. LibraryPublisher:
ISBN:
Category : Industrial arts
Languages : en
Pages : 860
Book Description
The British Malting Industry Since 1830
Author: Christine ClarkPublisher: A&C Black
ISBN: 9781852851705
Category : History
Languages : en
Pages : 350
Book Description
The British Malting Industry since 1830 is the first overall account of malting, dealing with the processes, products and sales, owners and employees, and with the evolution of what in 1830 were almost all small, local businesses. The industry provides a good example of the benefits and limitations, so typical of British industry, of family ownership. The modern malt industry has survived a series of crises and powerful foreign competition to become a significant exporter.