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
8 - Analysis and Synthesis
- 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
It was in 1876 that I first published what must now seem a very elementary work on Brewing … brewing was then a very simple matter, as compared with the more complex process of the present time. Increasing competition, comparative inferiority of material, and a growing public taste for weaker beers, have certainly combined to render the manipulation of necessity more and more difficult, and to bring it into more perfect connection with theoretical teaching.
F. Faulkner, 1888Almost all of the nineteenth-century authors I have discussed so far were keen to be seen either as brewers informed by chemistry, or as chemists attuned to the brewery. If these standard self-definitions made it possible to collaborate across the divide, they also reinforced it. The separation was probably at its strongest around the mid-century, as the last of the philosophical amateurs gave way to devotees and professionals. A brewer-author such as William Black (chapter 7) might go as far as to co-produce published material with a university chemist such as Thomas Graham, but could not become a chemist in his own right: doing so would have meant the total reorientation of his life and work. The second half of the century, however, saw the growth of a brewhouse laboratory culture including researchers able to move in both spheres.
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- Information
- Brewing Science, Technology and Print, 1700–1880 , pp. 181 - 206Publisher: Pickering & ChattoFirst published in: 2014