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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... 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 Cooper's Shed . P Steep . THE AMERICAN PRACTICAL BREWER AND TANNER Table of Contents The.
... 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 Cooper's Shed . P Steep . THE AMERICAN PRACTICAL BREWER AND TANNER Table of Contents The.
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... steep outside the house, to be communicated with from the lower floor by means of an arch way or window; the steep so placed should be covered with a tight roof; the best materials for making a steep are good brick, well grouted; the ...
... steep outside the house, to be communicated with from the lower floor by means of an arch way or window; the steep so placed should be covered with a tight roof; the best materials for making a steep are good brick, well grouted; the ...
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... steep over wire screens; a contrivance I have found of great advantage in the malting operation, as finishing the cleaning of the barley before getting into the steep, a precaution that should never be omitted. The bottom of the screen ...
... steep over wire screens; a contrivance I have found of great advantage in the malting operation, as finishing the cleaning of the barley before getting into the steep, a precaution that should never be omitted. The bottom of the screen ...
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... steep at one cast so much the better. The most approved covering for malt kilns in England (although not the most economical) is hair cloth, as it is asserted, it dries the palest and sweetest malt. Many prefer tiles, as less expensive ...
... steep at one cast so much the better. The most approved covering for malt kilns in England (although not the most economical) is hair cloth, as it is asserted, it dries the palest and sweetest malt. Many prefer tiles, as less expensive ...
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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