A Text-Book of the Science of Brewing (Classic Reprint): Based Upon a Course of Six Lectures Delivered by E. R. Moritz at the Finsbury Technical College of the City and Guilds of London Institute

Excerpt from A Text-Book of the Science of Brewing: Based Upon a Course of Six Lectures Delivered by E. R. Moritz at the Fisbury Technical College of the City and Guilds of London Institute

We do not pretend that a perusal of our work will enable a novice to brew beer; neither will a study of it convert a purely practical man into a chemist. We do not call this work a practical book; at any rate, it is not practical in the sense of giving brewers hints or suggestions as to the routine of their operations, or as to the various forms of plant in use. Such knowledge is only to be acquired by experience in the brewhouse, with the assistance of works like that of the late Mr. E. R. Southby, on the 'practice of Brewing,' to which excellent book we consider this a sort of companion. We do, however, intend this as a practical book in one sense, in so far that it is meant to lead the brewer to a better understanding of what we may term the physiology and pathology of brewing, and, by so doing, put at his disposal a means for more efficient control over his operations.

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