Practical guide to brewing: The art of brewing

The book offered to the reader is a practical guide to brewing and contains an explanation of the techniques of brewing. It provides a description of the materials used in brewing production (water, ice, starchy substances, sugar-containing materials, hops, leavening and coloring substances), and details the technology of preparing malt and wort. Various fermentation methods are discussed, and some characteristic types of beer are described. Additionally, the book presents the basic rules for long-term beer storage in cellars. Written a century and a half ago (the first Russian edition was published in 1870), the book will be useful primarily to historians of food production techniques and technology. Technologists and engineers working in the modern brewing industry will also find plenty of interesting information in it.