A practical Treatise to render the art of Brewing more easy, ... inculcating the use of the Saccharometer, etc
Author: E. N. HAYMAN
Publisher:
Published: 1823
Total Pages: 160
ISBN-13:
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Author: E. N. HAYMAN
Publisher:
Published: 1823
Total Pages: 160
ISBN-13:
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Publisher:
Published: 1820
Total Pages: 858
ISBN-13:
DOWNLOAD EBOOKAuthor: Alexander MORRICE (Brewer.)
Publisher:
Published: 1820
Total Pages: 274
ISBN-13:
DOWNLOAD EBOOKAuthor: Nancy Cox
Publisher: Routledge
Published: 2016-03-03
Total Pages: 259
ISBN-13: 1317064518
DOWNLOAD EBOOKIn this book the author explores the various meanings assigned to goods sold retail from 1550 to 1820 and how their labels were understood. The first half of the book focuses on these labels and on mercantile language more broadly; how it was used in trade and how lexicographers and others approached what, for them, were new vocabularies. In the second half, the author turns to the goods themselves, and their relationships with terms such as ’luxury’, ’choice’ and ’love’; terms that were used as descriptors in marketing goods. The language of objects is a subject of ongoing interest and the study of consumables opens up new ways of looking at the everyday language of the early modern period as well as the experiences of trade and consumption for both merchant and consumer.
Author: William Jerdan
Publisher:
Published: 1820
Total Pages: 896
ISBN-13:
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Publisher:
Published: 1899
Total Pages: 780
ISBN-13:
DOWNLOAD EBOOKAuthor: John Adams
Publisher:
Published: 1992
Total Pages: 968
ISBN-13:
DOWNLOAD EBOOKAuthor:
Publisher:
Published: 1984
Total Pages: 572
ISBN-13:
DOWNLOAD EBOOKAuthor: Alexander Morrice
Publisher:
Published: 1827
Total Pages: 192
ISBN-13:
DOWNLOAD EBOOKAuthor: Hans Michael Eßlinger
Publisher: John Wiley & Sons
Published: 2009-04-22
Total Pages: 778
ISBN-13: 3527623493
DOWNLOAD EBOOKThis comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world's most competitive beer market (Germany), where many of the current technologies were first introduced. Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered. Regional processes and specialties are addressed throughout the entire book, making this a truly global resource on brewing.