Take a brief walk through a late-eighteenth-century beer brewery and think about the potential challenges when scaling up such an enterprise for a burgeoning urban population. How might the process go awry?
Now read ONE of these brief sources and come to class prepared to discuss what kinds of knowledge and/or skill might be required for successful modern brewing:
S. F. Hermbstaedt, "Einleitung," Chemische Grundsätze der Kunst, Bier zu brauen (1826), 3-5.
Antonín Bělohoubek, "Úvod," Pivovarnictví (1874), 13-16.
J. N. Kurowski, "Przedmowa," O warzeniu piwa podług najnowszych odkryć (1837), III-IX.
Н. Витт, Пиво и его приготовление (1863), 1-8.
William Black, "Introduction," A Practical Treatise on Brewing, Based on Chemical and Economical Principles, 3rd. ed. (1844), 1-6.
G. Lacambre, "Préface," Traité complet de la fabrication des bières (1851), I-VI.
James Joule, "On matter, living force, and heat" (1847).
James Sumner, Brewing Science, Technology & Print, 1700-1880 (2013).
Ray Anderson, "The transformation of brewing: An overview of three centuries of science and practice," Brewery History (2005).
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