The American Practical Brewer and Tanner: Mastering Brewing and Tanning in 19th Century AmericaGood Press, 2019 M11 27 - 343 páginas In "The American Practical Brewer and Tanner," Joseph Coppinger presents a comprehensive guide that masterfully combines the art and science of brewing with the intricate process of tanning. Written during the late 19th century, Coppinger'Äôs work reflects a burgeoning interest in both industrial innovation and American self-sufficiency. The text is characterized by its pragmatic approach, providing detailed instructions, recipes, and techniques grounded in empirical knowledge, set against the backdrop of an era when American artisans sought to elevate their crafts. Coppinger'Äôs blend of anecdotal evidence and systematic methodology showcases the influences of the Industrial Revolution on traditional practices, making the book a significant contribution to both brewing and tanning literature. Joseph Coppinger, a chemist and practitioner of brewing, was deeply influenced by the technological advancements and cultural shifts of his time. His extensive background in both the scientific and practical aspects of these trades led him to pen this seminal work, aiming to empower American craftsmen with the knowledge to succeed in an increasingly competitive landscape. Coppinger's engagements within the brewing community fortified his expertise, allowing him to assimilate diverse practices and regional variations into his writing, thus enriching his overall narrative. This book is an essential read for anyone interested in the historical foundations of American brewing and tanning, as well as scholars of industrial history and craftsmanship. Coppinger's blend of practical insight and cultural commentary provides a unique perspective that is both educative and engaging. As such, "The American Practical Brewer and Tanner" serves as a critical resource for modern brewers, artisans, and historians alike. |
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... placed in the passage of the outer gateway, so that every thing going in and out might be seen by those who are in ... placed for being filled from the water cistern, which should be placed contiguous to the mill walk, and so ...
... placed in the passage of the outer gateway, so that every thing going in and out might be seen by those who are in ... placed for being filled from the water cistern, which should be placed contiguous to the mill walk, and so ...
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... placed on the copper, it should form a complete cover, water and steam tight, so that when the copper boils over, it will run into the back, and return again by a plug hole into the copper. The copper cock should be sufficiently ...
... placed on the copper, it should form a complete cover, water and steam tight, so that when the copper boils over, it will run into the back, and return again by a plug hole into the copper. The copper cock should be sufficiently ...
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... placed under the mash tun, should be sufficiently elevated above ground, so as to enable the dirty or washing water to run off from its bottom by a plug hole. The fermenting tuns should be placed in a room where there is a fireplace, so ...
... placed under the mash tun, should be sufficiently elevated above ground, so as to enable the dirty or washing water to run off from its bottom by a plug hole. The fermenting tuns should be placed in a room where there is a fireplace, so ...
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... placed, the injury to the malt is very great, and should be carefully guarded against. It is also very important to lay a solid foundation for your lower floor with stones, brick bats, or coarse gravel, which should be solidly compacted ...
... placed, the injury to the malt is very great, and should be carefully guarded against. It is also very important to lay a solid foundation for your lower floor with stones, brick bats, or coarse gravel, which should be solidly compacted ...
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... placed in the middle of this board; thus the operation of pounding will proceed without stooping or much labour. One or two men, with plastering trowels, should follow the pounders, wetting it with skimmed milk as they go, and set the ...
... placed in the middle of this board; thus the operation of pounding will proceed without stooping or much labour. One or two men, with plastering trowels, should follow the pounders, wetting it with skimmed milk as they go, and set the ...
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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