Here is a hard cover, fully-illustrated reprint edition of one of the truly classic brewing books -- Origin and History of Beer and Brewing. In 1911, brewing scholar John P. Arnold set out to fill a void that existed in brewing literature. It was to be a tribute to the founders of the world-famous Chicago brewing school, the Wahl-Henius Institute of Fermentology, on the occasion of its 25th anniversary. Up to that point, there had no comprehensive study of the brewing of beer throughout history. Arnold, a writer and historian, was particularly well-suited to tackle the collossal job of assembling a global history of brewing. He was a former student of the Wahl-Henius Institute and long-time editor of the Siebel Technical Review. In recognition of Arnold's contribution to the study of brewing history, BeerBooks.com has reprinted Origin and History's pages exactly as they appeared in the first edition, complete with nearly 100 illustrations. An original 1911 copy was digitally scanned, professionally enhanced and reproduced in a hard cover format. In his foreword, Arnold gave some sense of the daunting challenge that this book represented: "The historian must strive to penetrate into the daily doings and occupations of the people...He must settle down with them, help them brew the honey-mead, watch them till their fields and sow their millet, barley, oats, or spelt, bake their bread and from it learn to make their beer...he must join them at their gatherings, clannish meetings and convivial feasts, when they discuss their common affairs over a stoup of ale or a tankard of foaming beer...He must be able to picture for himself the days of the tavern and the tap-room, the 'Golden Age' of drinking and feasting...Then, and not until then, will we learn and understand the true history of beer and brewing from the early beginning to the present day." That Arnold achieved this lofty goal is shown by the simple fact that, nearly a century later, the Origin and History of Beer and Brewing remains a cornerstone work in brewing literature.

Origin and History of Beer and Brewing: From Prehistoric Times to the Beginning of Brewing Science and Technology

Cookbooks, Food & Wine

John P. Arnold

Beverages & Wine

BeerBooks.com

In 1876, Louis Pasteur published his ground-breaking volume, Etudes sur la Biere, soon translated into English as Studies On Fermentation. The book changed the course of brewing during the late 19th and early 20th centuries, representing a huge leap forward in the scientific understanding of the processes involved in beermaking. Brewers around the globe put Pasteur's findings to work in their breweries, and thus plunged the industry headlong into the modern era.
In tribute to Pasteur's tremendous contributions to brewing science, BeerBooks.com has reprinted Studies On Fermentation exactly as it appeared when first released in English, complete with all of Pasteur's illustrations. An original 1879 edition was digitally scanned, professionally enhanced and reproduced in a hard cover format.
In his preface, Pasteur modestly wrote, "I need not hazard any prediction concerning the advantages likely to accrue to the brewing industry from the adoption of such a process of brewing as my study of the subject has enabled me to devise, and from an application of the novel facts upon which this process is founded. Time is the best appraiser of scientific work, and I am not unaware that an industrial discovery rarely produces all its fruits in the hands of its first inventor."
But, of course, the brewing industry recognized almost immediately the impact that Pasteur's work would have on the art and science of beermaking. Frank Faulkner, the British brewing scholar who performed the English translation, wrote, "Seeing the vast importance of Pasteur's work from a practical point of view, after writing a review of it for the Brewers' Journal, I determined to procure, at any rate for the use of my own pupils, a literal translation, illustrated by photo-lithographic copies of the original plates...It was on the completion of this translation that my views and desires expanded. The more I studied the work, the more I! was convinced of its immense value to the brewer as affording him an intelligent knowledge of the processes and materials with which he deals...I determined accordingly to publish the work if I could secure the consent of its distinguished author...The debt which we English brewers owe to M. Pasteur can hardly be over-estimated."

Louis Pasteur's Studies on Fermentation: The Diseases of Beer, Their Causes, and the Means of Preventing Them

Louis, Pasteur

In 1948, Thomas Childs Cochran, Professor of History at New York University, completed what is perhaps the most in-depth historical study of an American brewery ever undertaken. The result was The Pabst Brewing Company: The History of an American Business. During the book's preparation, the author was granted full access to the Pabst corporate archives, nearly all of which has since been lost or destroyed. Without Cochran's work, much of the Pabst story might have remained forever untold. The book's incredible depth of research offers unmatched insight into the ups and downs of a major American brewer, with a particularly strong focus on the period between 1873 when the brewery was first incorporated and 1919 when National Prohibition loomed. However, in chronicling the company's history, Cochran paints a picture that goes well beyond the Pabst saga, and provides a detailed glimpse into both the development and decline of America's "golden age" of brewing. Added to this 2006 reprint edition is a multi-page photo section filled with images from the archives of the Captain Frederick Pabst Mansion in Milwaukee.

The Pabst Brewing Company: The History of an American Business

Cochran, Thomas C.

Theory and Practice of the Preparation of Mault and the Fabrication of Beer

Anton Schwartz &A.H. Bauer Julius E. Thausing

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