Abstract
THOSE who hope to glean from the pages of this book authoritative information on modern methods of the manufacture of alcoholic liquors or to learn something about recent theories of fermentation will be disappointed, for it is written mainly from the historical point of view. It is, however, a veritable encyclopaedia of interesting facts relating to fermented beverages from the earliest times to the present day, and from the numerous references quoted, must have involved considerable industry and literary research. Not only are the history and geographical distribution of the more common liquors, for example, beer and wine, fully described, but similar details are given relating to lesser known beverages, such as mead, spruce beer, koumiss and various berry and herb wines. There are also sections dealing with potato spirits and distillation, the latter being illustrated with interesting drawings of primitive distilling vessels. In addition to the account of the beverages themselves, the value of the book is enhanced by the inclusion of references to the basic materials-honey, sugar, herbs, grapes, malt, hops, fruits and to the different implements such as the wine press, used in the production of the various beverages. The book concludes with a systematic catalogue of a large number of plants from which fermented beverages have been obtained.
Geschichte der gegorenen Getränke.
Prof. Dr.
A.
Maurizio
Von. Pp. viii + 262. (Berlin: Paul Parey, 1933.) 18 gold marks.
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G., A. Geschichte der gegorenen Getränke . Nature 133, 668 (1934). https://doi.org/10.1038/133668a0
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DOI: https://doi.org/10.1038/133668a0