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
5 - Chemists, Druggists and Beer Doctors
- 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 new mode of compounding porter … is now carried to the highest pitch of perfection. The compounders are saved all that trouble, which brewers were formerly put to, of keeping their casks and butts in cellars for a length of time, during which they had to wait until it became seasoned, keeping so much capital idle and locked up. All the seasoning stuff is now ready made to their hands, by a set of chemical gentlemen, whose trade it is to prepare it; as it is for others to take off the stale and sour beer; and by a process peculiar to themselves to manufacture it afresh … This compound is taken and mixed with another liquid, recently made from a small quantity of malt and hops; and from the happy union of these ingredients that once famous liquor porter is now made.
J. MalcolmIn 1818, a House of Commons Committee heard evidence of suspicious goings-on at Barclay Perkins, the greatest of London's huge industrial breweries. A carpenter working for the young managing partner, Frederick Perkins, who had private rooms alongside the brew house, had noticed a still, bottles and containers of various chemicals, and had tipped off the officers of the Excise. Called before the Committee, Perkins explained that the apparatus had no connection with his business.
- Type
- Chapter
- Information
- Brewing Science, Technology and Print, 1700–1880 , pp. 107 - 134Publisher: Pickering & ChattoFirst published in: 2014