A Standard Manual of Brewing and Malting and Laboratory Campanion

Abstract

AS a result of the great change which has taken place in recent times in the nature of the beer favoured by the public, the demands on the skill of the modern brewer are much more exacting than they were on that of his predecessor of a generation ago. The brilliant and well-conditioned beer of to-day is characterised from the brewer's point of view by a low original-gravity, low alcohol-content, and low hop-rate. These factors, combined with the lack of nutrient matter in the modern wort, place a greater strain on the yeast, and also render the beer more liable to infection. On the other hand, modern scientific methods have provided a weapon with which to combat these difficulties. These are the influences traceable throughout the volume under review, and mark a stage in the passage of brewing from an art to a science.

A Standard Manual of Brewing and Malting and Laboratory Campanion.

Being a thoroughly revised and considerably augmented work, based on "A Handy Book for Brewers," by H. E. Wright., embracing the Conclusions of Modern Research. By John Ross-Mackenzie. Pp. xxiii + 415. (London: Crosby Lockwood and Son, 1927.) 45s. net.