This antiquarian book contains a detailed and practical guide to the English and Scottish systems of ale-brewing, with information on tools and equipment, sterilisation, boiling, cooling, and everything else required for success. This timeless volume is highly recommended for the modern brewer, and would make for a great addition to collections of related literature. The chapters of this book include: "Of the Kinds of Grain used by Brewers", "Species of Barley", "Its Specific Gravity", "Weight of the Grain and Husk", "Malting", "Observances On Malting, and Brewing from Malt and Raw Grain", "Excise-Duties on Malt made from English and Scotch Barley and Big", "On Brewing", etcetera. This book has been elected for modern republication due to its educational value, and is being republished now in an affordable, modern, high-quality edition. It comes complete with a specially commissioned new introduction on the subject of brewing.
