430 results
- Archives and manuscripts
- Online
Brewing
Date: c. 1800Reference: MS.1354- Archives and manuscripts
Brewing and Wine-making
Date: 1970-1977Reference: PP/GFM/A/11/3Part of: Marrian, Guy Frederic (1904-1981), CBE, FRS- Books
- Online
Brewing / by A. Chaston Chapman.
Chapman, A. Chaston (Alfred Chaston), 1869-Date: 1912- Books
Brewing science, technology and print, 1700-1880 / by James Sumner.
Sumner, James (James Brinton)Date: 2013- Books
Brewing for victory : brewers, beer and pubs in World War II / Brian Glover.
Glover, Brian, 1951-Date: [1995], ©1995- Archives and manuscripts
Institute of Brewing, Research Institute
Date: Oct 1948Reference: UGC 198/2/2/6Part of: Papers of Guido Pellegrino Arrigo Pontecorvo, geneticist, Professor of Genetics, University of Glasgow, Scotland- Books
The nurse / presented by Pabst Brewing Co.
Pabst Brewing Co.Date: [1896], ©1896- Books
- Online
The philosophical principles of the science of brewing; containing theoretic hints on an improved Practice of Brewing Malt-Liquors; and Statical Estimates of the Materials for Brewing, or A Treatise on the Application and Use of the Saccharometer; being New Editions of those Treatises, corrected, and greatly enlarged, with several New and Interesting Particulars. By John Richardson.
Richardson, John, active 1777-1798.Date: M,DCC,XCVIII. [1798]- Archives and manuscripts
N Morgan, The Development of Biochemistry in England Through Botany and the Brewing Industry (1870-1890) (Florence: LSO, 1980).
Date: 1980Reference: SA/BIO/D/1/27Part of: The Biochemical Society- Books
- Online
Every man his own brewer. A practical treatise, explaining the art and mystery of brewing porter, ale, twopenny, and table-beer; Recommending And Proving The Ease and Possibility Of Every Man's Brewing His Own Beer, In Any Quantity, From One Peck to a Hundred Quarters of Malt, Calculated To Expose The Deception In Brewing, And To Reduce The Expense Of A Family. By Samuel Child, brewer.
Child, Samuel.Date: [1799]- Books
- Online
Every man his own brewer. A practical treatise, explaining the art and mystery of brewing porter, ale, twopenny, and table-beer; Recommending And Proving The Ease and Possibility Of Every Man's Brewing His Own Beer, In Any Quantity, From One Peck to a Hundred Quarters of Malt; Calculated To Expose The Deception In Brewing, And To Reduce The Expense Of A Family. By Samuel Child, brewer.
Child, Samuel.Date: [1798]- Books
- Online
Every man his own brewer. A practical treatise, explaining the art and mystery of brewing porter, ale, twopenny, and table-beer ; Recommending And Proving The Ease and Possibility Of Every Man's Brewing His Own Beer, In Any Quantity, From One Peck to a Hundred Quarters of Malt. Calculated To Expose The Deception In Brewing, And To Reduce The Expense Of A Family. By Samuel Child, Brewer.
Child, Samuel.Date: [1800]- Books
- Online
A pratical treatise on Brewing: Containing various instructions and precautions, useful and necessary in the exercise of that art. By William Reddington, late of Windsor, Brewer.
Reddington, William.Date: 1780- Books
- Online
The complete English brewer; or, the whole art and mystery of brewing, in all its various branches. Containing Plain and easy Directions for Brewing all Sorts of Malt Liquors in the greatest Perfection, from the smallest to the largest Quantities. Also, Instructions for the Choice of Barley and Hops, and all other Ingredients and Utensils used in Brewing. Together with the very best Methods of Casking, Cellaring, Fining, Bottling, Curing, and Recovering Faulty or Damaged Liquors. The whole made easy to every Capacity, and calculated not only for the Use of Publicans in general, but Private Families in particular. By George Watkins, Who has practised Brewing, in all its Branches, upwards of Thirty Years.
Watkins, GeorgeDate: [1770?]- Books
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The complete family brewer, or the best method of brewing or making any quantity of good strong ale and small beer, Of Good Strong Ale and Small Beer, In the greatest Perfection, for the use of private families; From a Peck of Malt to 60 Bushels. Together with Directions for chusing good Malt. Hops, Water, Brewing-Vessels, &c. - Cleaning and Sweetning Foul, Dirty, Musty, or Stinking Cask, Brewing Vessels, &c. - Brewing Strong Beer, China Ale, and Alderbury Beer, and to make excellent Purl. - To make new Malt Liquor drink Stale; with Directions for bottling. Also the most proper Time for Brewing. To which is added, The Method of making a Cheap and Wholesome Beer, from Treacle or Molasses. Being much better Drink than the Small Beer usually sold, though it will not cost one third the Price; besides which it is so easy to make, that a Child of Ten Years of Age may learn to do it in five Minutes.
Date: 1789- Books
- Online
Oeconomy in brewing. The second edition. Concise instructions for brewing in private families. Calculated solely for the use of those who are desirous of brewing their own beer. Therein IS Laid Down The Method Of Obtaining IT Fine And Good Flavored, With every other useful Direction for Private Brewing, Management of the Cellar, &c. &c. By Wm. Ploughman.
Ploughman, William.Date: 1797- Books
Wellcome mead : 105 mead recipes from 17th and 18th century English receipt manuscripts at the Wellcome Library / Laura Angotti.
Angotti, LauraDate: [2019]- Books
- Online
Tables and directions for using saccharometers, Made by T. Saunders; as referred to in a treatise on that subject, entitled, Statical estimates of the materials of Brewing, &c. &c. by Mr. John Richardson.
Richardson, John, active 1777-1798.Date: M.DCC.XCV. [1795]- Books
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The london and country brewer: Containing an Account, I. Of the Nature of Barley-Corn, and of the proper Soils and Manures for the Improvement thereof. II. Of making Malts. III. To know good from bad Malts. IV. Of the Use of the Pale, Amber and Brown Malts. V. Of the Nature of several Waters and their Use in Brewing. VI. Of Grinding Malts. Vii. Of Brewing in General. Viii. Of the London Method of Brewing Stout Butt Beer, Pale and Brown Ales. IX. Of the Country or private Way of Brewing. X. Of the Nature and Use of the Hop. XI. Of Boiling Malt Liquors and to Brew a Quantity of Drink in a little Room, and with a few Tubs. XII. Of Foxing or Tainting of Malt Liquors, their Prevention and Cure. XIII. Of fermenting and working of Beers and Ales, and the unwholsome Practice of beating in the Yeast Detected. XIV. Of several Artificial Lees for feeding, fineing, preserving and relishing Malt Liquors. XV. Of several pernicious Ingredients put into Malt Liquors to encrease their strength. XVI. Of the Cellar or Repository for keeping Beers and Ales. XVII Of Sweetning and Cleaning Casks. XVIII. Of Bunging Casks and Carrying them to some Distance. XIX. Of the Age and Strength of Malt Liquors. XX. Of the Profit and Pleasure of Private Brewing, and the Charge of buying Malt Liquors. To which is added, A Philosophical Account of Brewing strong October Beer, by an Ingenious Hand. By a Person formerly concern'd in a common Brew-House at London, but for near twenty Years past has resided in the Country. Recommended by the Dublin Society.
Ellis, William, brewer.Date: M.DCC.XXXV. [1735]- Books
- Online
The london and country brewer. Containing an Account I. Of the Nature of the Barley-Corn, and of the proper Soils and Manures for the Improvement thereof. II. Of making Good Malts. III. To know Good from Bad Malts. IV. Of the Use of the Pale, Amber, and Brown Malts. V. Of the Nature of several Waters, and their Use in Brewing. VI. Of Grinding Malts. Vii. Of Brewing in general. Viii. Of the London Method of Brewing Stout, Butt-Beer, Pale and Brown Ales. IX. Of the Country or Private Way of Brewing. X. Of the Nature and Use of the Hop. XI. Of Boiling Malt - Liquors, and to Brew a Quantity of Drink in a little Room, and with a few Tubs. XII. Of Foxing or Tainting of Malt - Liquors; their Prevention and Cure. XIII. Of Fermenting and Working of Beeks and Ales, and the unwholesome Practice of Beating in the Yeast, detected. XIV. Of several Artificial Lees for Feeding, Fining, Preserving, and Relishing Malt-Liquors. XV. Of several Pernicious Ingredients put into Malt-Liquors to increase their Strength. XVI. Of the Cellar or Vault for keeping Beers and Ales. XVII. Of Sweetening and Cleaning Casks. XVIII. Of Bunging Casks and Carrying them to some Distance. XIX. Of the Age and Strength of Malt-Liquors. XX. Of the Profit and Pleasure of Private Brewing, and the Charge of Buying Malt-Liquors. To which is added, A Philosophical Account of Brewing strong October Beer. By a Person formerly concerned in a Common Brewhouse at London, but for Twenty Years past has resided in the Country.
Ellis, William, brewer.Date: [1742] [1743]- Books
- Online
The london and country brewer. Containing an Account, I. Of the Nature of the Barley-Corn, and of the proper Soils and Manures for the Improvement thereof. II. Of making good Malts. III. To know good from bad Malts. IV. Of the Use of the Pale, Amber, and Brown Malts. V. Of the Nature of several Waters, and their Use in Brewing. VI. Of Grinding Malts. VII. Of Brewing in general. VIII. Of the London Method of Brewing Stout, But-Beer, Pale and Brown Ales. IX. Of the Country or Private Way of Brewing. X. Of the Nature and Use of the Hop. XI. Of Boiling Malt Liquors, and to Brew a Quantity of Drink in a little Room, and with a few Tubs. XII. Of Foxing or Tainting of Malt Liquors; their Prevention and Cure. XIII. Of Fermenting and Working of Beers and Ales, and the unwholesome Practice of Beating in the Yeast, detected. XIV. Of several Artificial Lees for seeding, fining, preserving, and relishing Malt Liquors. XV. Of several pernicious Ingredients put into Malt Liquors to encrease their Strength. XVI. Of the Cellar or Repository for keeping Beers and Ales. XVII. Of Sweetning and Cleaning Casks. XVIII. Of Bunging Casks and Carrying them to some Distance. XIX. Of the Age and Strength of Malt Liquors. XX. Of the Profit and Pleasure of Private Brewing, and the Charge of Buying Malt Liquors. To which is added, A Philosophical Account of Brewing Strong October Beer. By an Ingenious Hand. By a Person formerly concerned in a Common Brewhouse at London, but for twenty Years past has resided in the Country.
Ellis, William, brewer.Date: M.DCC.XXXVI. [1736]- Books
- Online
The British housewife: containing the most approved receipts in roasting, boiling, frying, broiling and stewing; also the complete brewer; Explaining the Art of Brewing Porter, Ale; Twopenny, and Table-Beer; Including the Particular Directions for Making British Wines.
Date: [1797?]- Books
- Online
The compleat English brewer, or, the whole art and mystery of brewing, in all its various branches, containing plain and easy directions for brewing all sorts of malt liquors in the greatest perfection, from the smallest to the largest Quantities. Also Instructions for the Choice of Barley and Hops, and all other Ingredients and Utensils used in Brewing. Together with the very best Methods of Casking, Cellaring, Fining, Bottling, Curing and Recovering faulty or damaged Liquors. The whole made easy to every Capacity, and calculated not only for the use of Publicans in general, but Private Families in particular. By George Watkins, Who has practised Brewing in all its Branches, upwards of Thirty Years.
Watkins, George, brewer.Date: MDCCLXVII. [1767]- Books
- Online
Bradshaw's valuable family jewel. Containing all that relates to confectionary, cookery, Pastry, preserving, pickling, cordials, wine making, bread making, &c. With a great Number of other Necessary Articles, not to be met with in any other Book. Likewise Mons. Millien's Method of preserving Metals from Rust, such as Guns, Grates, Candle-Sticks, &c. for the Discovery of which the Royal Academy of Paris gave him 10,000 l. By Mrs. P. Bradshaw. To which is added, The London and country brewer. containing, An excellent Way of Brewing a Butt of Pale strong Beer, by an Inn-Keeper. A Scheme for Brewing strong Malt-Liquors after a new improved Method. Of Brewing Butt-Beer, called Porter. Of Brewing a Hogshead and a Half of Pale Ale from fresh Malt, by a private Person. Of Working Beer and Ale after a new Way, to their great Advantage. Common Purl improv'd by a famous cheap Receipt now in use, rendering it far more wholesome and pleasant than by the common Way. And also, the cellar-man. Or many Receipts to cure, preserve and Improve Drinks in the Cask; a new advantagious Way to get out the Sap of new Casks, and to Season them at once; likewise particular Directions for Bottling Malt-Drinks; with many other useful Matters, never before Publish'd; truly necessary for those who are concern'd in Brewing or Selling Malt-Liquors. By a person formerly concern'd in a publick brew-house.
Bradshaw, Penelope.Date: 1751- Books
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The london and country brewer. Containing. I. Of the four quarters of the year as they relate to brewing malt-liquors. II. The State of Barley for the Year 1737. III. Of Malt-Kilns. IV. Of Fuels for drying the several Sorts of Malt. V. Of the great publick Brew-House. VI. Of the small private Brew-House. Vii. An excellent Way of Brewing a Butt of Pale strong Beer, by an Inn-Keeper. Viii. Brewing a Hogshead and a Half of Pale-Ale from fresh Malt, by a private Person. IX. The best Way to make Elderberry-Beer (called Ebulum) China Ale, and several other Sorts. X. Of the Devonshire white Ale. XI. A Scheme for Brewing strong Malt-Liquors after a new improved Method. XII. Of Worts, and their Improvements after a new Method. XIII. The Barnstable Way of Brewing a Hogshead of fine Pale Ale. XIV. Of Working Beer and Ale after a new Way, to their great Advantage. XV. Of Brewing Butt-Beer called Porter. XVI. An Account of the Destructive Weevils, with several Ways to destroy them. XVII. Common purl improv'd, by a famous new cheap receipt now in use, rendring it far more wholesome and pleasant that by the common way. To which i added, the cellar-man, or many receipts to cure, preserve and improve drinks in the cask; wherein the Case of Cloudy-Beer is accounted for, and its effectual Cure amply prescrib'd. A new advantagious Way to get out the Sap of new Casks, and to Season them at once; likewise particular Directions for Bottling Malt-Drinks; with many other useful Matters, never before Publish'd; truly necessary for those who are concern'd in Brewing or Selling Malt-Liquors. By a person formerly concerned in a publick brewhouse, at London, but who for twenty years past has resided in the country. The third and last part.
Ellis, William, brewer.Date: MDCC.XXXVIII. [1738]