A Treatise on the Art of Brewing Quotes
Alcoholic beverages, Nonfiction books
Top Quotes
“The term malt is... applied to grain which has been made to germinate...”
“Two parts of London table beer may be considered equivalent in strength to one of ale.”
“The... only essentially necessary substances employed in brewing beer are water, malted corn, and hops.”
“The name of Stout, or Brown Stout, is given to porter of more than ordinary strength.”
“At this time the barley... becomes again so damp that it wets the hand; this is called sweating.”
“Small, or Table Beer... is a weaker liquor than ale, containing a larger quantity of water.”
“Porter, [w]hich is commonly called Beer in London, must be pronounced the most perfect of all kinds of malt liquors.”
“The principal distinction of malt liquors is into Beer, properly so called, Ale and Table Beer, or Small Beer.”
“In domestic brewing, the addition of molasses, or coarse brown sugar, to the malt employed, greatly economises the fabrication of the beer.”
“The great object of the maltman is to keep the temperature from becoming excessive [within 55° to 62° F].... by frequently turning the grain.”
“Galen... and Dioscorides... were neither of them strangers to ale.”
“A Treatise on the Art of Brewing (1821) 2nd edition,*oogle Books.”
“In Scotland the species of barley called beer, or big, (hordeum hexastichon) is employed, which is a much more hardy... and ripens better in northern latitudes.”
“The processes employed for brewing this species of malt liquor, all unite to convert the substance from which it is produced into the most perfect vinous fluid that can be obtained from grain.”
“The wort of raw and malted grain is, by the addition of yeast, made to ferment easily, and affords a strong vinous liquor.”
“The ancient Greek writers gave the name of barley wine to malt liquors.”
“The malt distillers add to the malted grain, which they ferment, a certain quantity of unmalted corn, nearly ground to powder, and the proportion of unmalted corn has... gradually... increased as to exceed considerably that of the malted grain.”
“The degree of heat at first does not exceed 90° but it is raised very slowly up to 150° or higher... It is then cleaned, to separate the rootlets, which are considered as injurious... formed chiefly from the mucilaginous and glutinous part...”
“This mixture they grind to meal, infused with water, at a heat considerably lower than that... used by the brewers, and employ much more agitation to mix it... The wort is drawn off and cooled in the usual way, and fresh water poured on to exhaust the grain.”