The American Practical Brewer and TannerGood Press, 2019 M11 27 - 343 páginas Joseph Coppinger's 'The American Practical Brewer and Tanner' is a seminal work that delves into the intricate processes of brewing and tanning in America during the 19th century. The book combines detailed technical instructions with practical advice, making it essential reading for both aspiring brewers and tanners. Coppinger's writing style is clear and concise, which allows readers to easily follow the complex procedures outlined in the book. This work stands out as a valuable resource for understanding the historical practices of these trades, shedding light on the craftsmanship and innovation of the time. The literary context of the book reflects the era's emphasis on manual trades and skilled labor, offering a glimpse into the industrial landscape of America in the 1800s. Joseph Coppinger's expertise in brewing and tanning likely stems from his hands-on experience in these trades, providing readers with authentic and reliable information. |
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Joseph Coppinger. B C D K F 0 G H M A Malt House . B Kila . © Dropping Room . D Mill House . E Brewery . F Working Store . G Vat House and Dry Store . B Bed Room . I Ofice . K Dwelling House . L Hop Room . M Stable . N Brewing Yard . O ...
Joseph Coppinger. B C D K F 0 G H M A Malt House . B Kila . © Dropping Room . D Mill House . E Brewery . F Working Store . G Vat House and Dry Store . B Bed Room . I Ofice . K Dwelling House . L Hop Room . M Stable . N Brewing Yard . O ...
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... Malt house, also the best aspect, with different arrangements of the Utensils. Cleanliness being as essential in the brewery as in the dairy, it is of the greatest importance, never to lose sight of it in every part of the operations ...
... Malt house, also the best aspect, with different arrangements of the Utensils. Cleanliness being as essential in the brewery as in the dairy, it is of the greatest importance, never to lose sight of it in every part of the operations ...
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... house, vat house, and working store, to form one side of the brewery. The malt house, another. The kiln house, dropping room, and stable, a third side. The brewery, mill house, and hop room, to form the fourth side; thus completed, it ...
... house, vat house, and working store, to form one side of the brewery. The malt house, another. The kiln house, dropping room, and stable, a third side. The brewery, mill house, and hop room, to form the fourth side; thus completed, it ...
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... Malt House, the best construction of, with proper Barley Lofts, Dropping Room, and Flooring, how, and in what manner made, and best likely to last. Malt houses intended to be annexed to breweries, should not be on a less scale than ...
... Malt House, the best construction of, with proper Barley Lofts, Dropping Room, and Flooring, how, and in what manner made, and best likely to last. Malt houses intended to be annexed to breweries, should not be on a less scale than ...
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... malt-house floor, to facilitate the shovelling of the couches from the lower to the upper floor. A well constructed kiln is of great importance to insure a successful result to the malting operation, and if large enough to dry off each ...
... malt-house floor, to facilitate the shovelling of the couches from the lower to the upper floor. A well constructed kiln is of great importance to insure a successful result to the malting operation, and if large enough to dry off each ...
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acid gas acrospire already directed atmosphere attenuation barley bottle bottom brewery brewing bung Bushels of Pale carbonic acid carbonic acid gas cask cleansing colour cooler copper decomposition degrees distillation essentia bina extract feet fermentable matter fermenting fluid filled filtering fire fixed air flavour floor gallons of solid give grain Grains of Paradise hair half an hour heat hides hogshead hole hundred hydrogen inches inflammable kiln lime water low combustion malt house mash one hour mash tun mashing liquor mixed mode molasses mucilage operation oxygen Pale Malt pitch placed porter pound of ground pounds of hops pounds per barrel precaution preserve produce proportion quantity recommend rouse saccharine saccharine matter salt second mash small beer solid yest solution specific gravity spirit stand one hour stand two hours steep strong beer substances sufficient Table Beer temperature twelve vats vegetation vessel Victor Hirtzler vinous Washing wine worts