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    The Treatment Of Brewing Water
    The Treatment Of Brewing Water
    The Treatment Of Brewing Water
    Ebook62 pages44 minutes

    The Treatment Of Brewing Water

    By A. J. B. Scholefield

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    About this ebook

    This vintage book contains a detailed treatise on the use and treatment of brewing water in beer production. With historical information, step-by-step instructions, scientific formulae, and much more, this volume is highly recommended for those with a practical interest in brewing beer. Contents include: “Beer Brewing”, “Ancient and Modern”, “What Goes On?”, “The Root of the Matter”, “Buffers in Beer”, “This Happy Breed”, “Once More Into Ph”, “Settling Down”, “Any Old Ions?”, and “The Logical Conclusion”. Many vintage books such as this are increasingly scarce and expensive. We are republishing “The Treatment Of Brewing Water” now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on brewing beer.
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateApr 26, 2013
    ISBN9781444659801
    The Treatment Of Brewing Water

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      Book preview

      The Treatment Of Brewing Water - A. J. B. Scholefield

      CHAPTER I

      ANCIENT AND MODERN

      A small puff of blue smoke rose from the hot tarmac as the giant airliner touched down on the long runway and rolled away majestically into the distance. An old man leant on the gate next to me and watched it as it turned at the end of its run and headed towards the airport buildings—the sun glinting on its sleak silver fuselage.

      Isn’t she beautiful? I said.

      My companion puffed thoughtfully at his pipe and considered this point for a while before giving his opinion.

      Ah!

      Well, if you were going to travel somewhere, wouldn’t you like to go in one of those?

      Not Oi, said the old man, Oi wouldn’t go near one of them contraptions. Oi’d rather go by train like God meant Oi to.

      Such, of course, is the way of the modern world. The daring and spectacular advances of a century ago become the commonplaces of to-day. But it was not always so. For hundreds of years the horse provided the most rapid means of travel; and then, suddenly, science and engineering came to the forefront and produced in rapid succession the railway locomotive, the motor car and the aeroplane. In a short span transport was revolutionized.

      Brewing has probably almost as ancient a tradition of service to mankind as the horse. Throughout the ages the process must have remained virtually unchanged—controlled by a skill learnt by experience and passed on from generation to generation. But science has left nothing untouched in its march forward, and even the most ancient arts have felt its influence.

      Perhaps the extent to which the early advances of science influenced the art of brewing is not at first very obvious, but it is none the less significant. For just as improved transport gave the world its first infant prodigy in young Mozart, so it also gave the mass of the population a first taste of beers from other parts of the country. Until that time men drank the beer produced by their local brewery and liked it. They had little or no choice. But with the introduction of the railways people began to travel more and further afield. And furthermore it became a practical proposition to transport beer over long distances.

      It was doubtless this threat of competition from distant breweries, as well as the possibility of their own expansion, which stimulated the brewers to compare their ales with those produced elsewhere and to endeavour to improve their products. In this way they were assisted by the same transport that threatened their security; for they were brought into closer contact with brewers in other towns and were better able to compare methods and materials.

      These comparisons probably led to an improvement in the quality of beers generally. But it became increasingly apparent that however slavishly techniques were copied, and even where the materials used were identical, there were certain areas and more particularly certain towns where good beers could be produced, and others where they could not reach the same standard. Clearly there was some factor operating that had not yet been considered. To some extent it could have been that the brewers in these towns had acquired a traditional skill which could not be imitated. But that was not all. In the end the only possible source of difference was in the most improbable place—in the water.

      CHAPTER II

      ENTER THE SCIENTIST

      And so we see the scientist appear on the scene. He had helped to create the demand for better beers, he had assisted in the improvement of techniques, and by enabling comparisons to be made he had set a problem. It was up to him to solve it.

      Luckily, chemistry had developed to such an

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