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Table of Contents Preface READ IT! Acknowledgments About the Recipes in this Book
Chapter One 1600―American Colonial Beer
Chapter Two 1700―-Beer Goes All American
Chapter Three American Beer Meets American Food
Chapter Four Lager Beer
Chapter Five Food Recipes Using Ale and Lager Beers, 1840-1920
Chapter Six National Prohibition
Chapter Seven Repeal and the Rehabilitation of American Beer
Chapter Eight Food Recipes of the Repeal Era and Beyond
Chapter Nine The Winding Road of Post War Beer and Food
Chapter Ten American Craft Beer and Food
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Building A Brewery, From The New England Farmer, 1793
"First, the brew-house should be erected on the northern side of your buildings, for shade and coolness; the ground plan should be twenty feet, by fifteen feet; three sides out of the four should be open, especially of the upper part, to let in the free circulation of air: these open sides should have brackets slanting downwards, to fix or nail battons on about three or four inches wide, to keep out the wet.
The copper, which at least should hold forty gallons, should be fixed at the close end, with a chimney to go through the roof. This copper should have a brass cock, and the copper should be set pretty high.
The mash ton [sic] should hold double the quantity of the copper, in order to hold the malt, as well as the water; this ton should be circular, and largest at the bottom, and should be so placed that the water from the copper may run through a shute [sic] into the top of the mash ton.
And underneath this mash ton, there must be placed an underback, made in the same form of the mash ton, but need not hold more than the copper, then there must be two coolers made square and shallow, not above six inches deep, and placed one above the other; the top of the highest must not be higher than the top of the copper, and each of them must hold as much as the copper, and underneath, or near the coolers, must be fixed a working ton, of the same form of the mash ton, and the same size; there should be a false bottom to the mash ton, and a cock fixt below the false bottom, to let the wort out into the underback; and in this underback should be fixed a pump, to pump up the wort, back into the copper, then there is wanting a mashing oar, pails, bowl, etc."
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