1892 ORIGINAL MANUSCRIPT JOURNAL FILLED WITH 19TH CENTURY HANDWRITTEN BRITISH BEER MAKING AND BREWING INSTRUCTION, EDUCATION AND THEORY

On offer is a super, original manuscript relic of British brewing history and education being an 1892 journal of lectures on beer brewing handwritten by an unidentified author wherein 21 lectures numbered 25 to 46 covering 110 pages or so various methods of fermentation, scientific theories, factors affecting the fermentation process plus detailed instruction for popular commercial brewing methods in the United Kingdom including a twenty-seven page section in a water-based process known as Burtonisation. Of particular relevance and significance to brewers and those researchers and historians of beer making will be the knowledge that this book is placed directly in the midst of the late 19th Century controversies within the scientific community regarding fermentation: The first lecture presented goes immediately to the heart of the matter: the intercellular theory of Louis Pasteur. And while unidentified the author is obviously at a masterful level in the brewing art referring to the then very recent fermentation and yeast studies at the molecular level, made by Adrian John Brown, British Professor of Malting and Brewing at the University of Birmingham. The lectures systematically discuss the steps undertaken by a brewery to produce a quality, potable beverage; subjects include fermentation, skimming, cleansing system and "topping up," the cellarage system using casks, dry hopping and clarification, malting, the use of barley corn, cane sugars, invert sugar, maize & rice, reduction of viscosity, the presence of bacteria, and more. Chemical calculations and ratios, he defines parameters of temperature and time, and formulates recipes for the treatment of waters. He also touches upon foreign soil, barleys, and beer quality in general. Brewing methods and equipment are compared, including the Burton Union system, the Yorkshire Stone Square System, the Rousing System, and Burtonisation. Here he compares the quality of water throughout Great Britain. The volume concludes with an "Analysis of Beer" and a final, seemingly incomplete, lecture dealing with antiseptics. Black leather boards, original marbled endpapers the 16 x 19.5 cm is overall G.; Manuscript; 8vo - over 7¾" - 9¾" tall; KEYWORDS: HISTORY OF, BREWERIANA, FERMENTATION, BEER, ALE, BREWING, ENGLAND, ENGLISH, EDUCATION, HOW TO, DIY, SUDS, STOUT, BURTONISATION, 19TH CENTURY BREWING TECHNIQUES, LOUIS PASTEUR, CARL VON NÄGELI, ACETIC ETHER, ÉLIE-ÉMILE BOURQUELOT, ADRIAN JOHN BROWN, MALTING AND BREWING, UNIVERSITY OF BIRMINGHAM, HANDWRITTEN, MANUSCRIPT, AUTOGRAPHED, AUTHORS, DOCUMENT, LETTER, AUTOGRAPH, KEEPSAKE, WRITER, HAND WRITTEN, DOCUMENTS, SIGNED, LETTERS, MANUSCRIPTS, HISTORICAL, HOLOGRAPH, WRITERS, AUTOGRAPHS, DIARY, DIARIES, JOURNAL, LOG, PRIMARY SOURCE, FIRST HAND ACCOUNT, SOCIAL HISTORY, PERSONAL STORIES, LIVING HISTORY, ANTIQUITÉ, CONTRAT, VÉLIN, DOCUMENT, MANUSCRIT, PAPIER ANTIKE, BRIEF, PERGAMENT, DOKUMENT, MANUSKRIPT, PAPIER OGGETTO D'ANTIQUARIATO, ATTO, VELINA, DOCUMENTO, MANOSCRITTO, CARTA ANTIGÜEDAD, HECHO, VITELA, DOCUMENTO, MANUSCRITO, PAPEL,BIOGRAPHY BIOGRAPHICAL AUTOBIOGRAPHICAL AUTOBIOGRAPHY PERSONAL NARRATIVES