Book contents
- Frontmatter
- Contents
- Dedication
- Acknowledgements
- List of Figures
- Principal Dramatis Personae
- Introduction
- 1 The Curious Brewer
- 2 The Theorist and the Thermometer
- 3 Brewery Instructors in Public and Private
- 4 The Value of Beer
- 5 Chemists, Druggists and Beer Doctors
- 6 Professors in the Brewhouse
- 7 Treatises for the Trade
- 8 Analysis and Synthesis
- Conclusion
- Glossary
- Notes
- Works Cited
- Index
3 - Brewery Instructors in Public and Private
- Frontmatter
- Contents
- Dedication
- Acknowledgements
- List of Figures
- Principal Dramatis Personae
- Introduction
- 1 The Curious Brewer
- 2 The Theorist and the Thermometer
- 3 Brewery Instructors in Public and Private
- 4 The Value of Beer
- 5 Chemists, Druggists and Beer Doctors
- 6 Professors in the Brewhouse
- 7 Treatises for the Trade
- 8 Analysis and Synthesis
- Conclusion
- Glossary
- Notes
- Works Cited
- Index
Summary
The brewer is satisfied to find, that by taking his liquors at a certain heat, with a certain kind of malt, and conducting his fermentation in a certain manner, to a certain period, he can produce a certain kind of beer, other particulars being regulated accordingly. The chymist goes a much nicer way to work. With his chymical key he unlocks every door of the principles of brewing. He can walk at large in a kernel of malt, like Shakespear's Queen Mab, sail over the surface of a boiling wort, like the Nautilus, on a hop-leaf, and securely visit every corner of a fermenting must, in an air bubble.
[J. Richardson]The would-be communicator of brewery knowledge could operate by publication, by private instruction or by selective combination of the two. Each approach carried both opportunities and dangers for the promoter's credibility. Publication, as illustrated by the case of Michael Combrune in chapter 2, could raise suspicions that what was on offer was dilettante conjecture, not valuable enough to withhold. Too much privacy, on the other hand, left clients with little means to judge the instructor's reputation – if, indeed, he even came to their attention in the first place. Though some instructors wrote personally to every significant brewer they could identify, it was far easier to promote their names by appearing in booksellers' lists and the monthly reviewing press.
- Type
- Chapter
- Information
- Brewing Science, Technology and Print, 1700–1880 , pp. 59 - 82Publisher: Pickering & ChattoFirst published in: 2014