# bib

id: 9406
title: Government by the Brewers?
author: Keitel, Adolph
txt: ./txt/9406.txt
cache: ./cache/9406.txt
extension: .txt
mime: text/plain
summary:
  How Chicago Brewers have tried to prevent a "dry" vote of the beer business and the political corruption, crime, vice and "_To rid the saloon of crime and vice would decrease the sale of beer_" The alcoholic content of beer has been about four per cent. It can not be denied that people drink beer for its alcoholic Brewers claim that beer is a "true temperance drink," but they THE DECREASED ALCOHOLIC CONTENT OF BEER WILL INCREASE DRUNKENNESS THE DECREASED ALCOHOLIC CONTENT OF BEER WILL INCREASE DRUNKENNESS of the alcoholic content and the claim of the brewers that beer How a New York Brewer Advertises His Cabaret Resort How a New York Brewer Advertises His Cabaret Resort national organization, the United States Brewers'' Association--also and officers of the United States Brewers'' Association, were The office of the United States Brewers'' Association in the City The United States Attorney charged in court that these brewers had


id: 8900
title: The London and Country Brewer
author: Anonymous
txt: ./txt/8900.txt
cache: ./cache/8900.txt
extension: .txt
mime: text/plain
summary:
  Of Boiling Malt liquors, and to Brew a Quantity of Drink in a little Beers and Ales, by the badness of Malts, underboiling the Worts, mixing The Benefit of Brewing entire Guile small Beer from fresh Malt, and the half Brown Malt for Brewing his Butt-beers, that, proved to my Palate the Matter of great Importance in Brewing of wholsome fine Malt-liquors, and leaving off drinking Beer brewed with Well-water; It''s true, such a fluid considerable Quantity of Malt in one Week in Brewing Stout-beer, common small Beer; If more Ale, then hot Boiling water must be laded over to There can be no way better for making good small Beer, than by Brewing it into his water or small wort to make it strong Beer or Ale, as very have good Barley, Coak-dryed Malt, and the Drink brewed at Home, there are


id: 35597
title: A Treatise on the Brewing of Beer
author: Hughes, E.
txt: ./txt/35597.txt
cache: ./cache/35597.txt
extension: .txt
mime: text/plain
summary:
  be acknowleged that good malt is frequently marred in brewing by the water is, so depends the brewing of beer. small beer, for by boiling the water a few minutes it will soften it, but the casks being thus heated by the sun causes the beer to work too Small beer should be let down into the tun much warmer than ale; and as Put some hops into your ale and small beer casks a few days before you drinking, put the hops into the casks when they are warm; if your beer cellars; even many of those who brew their own beer are neglectful, and quality of the malt and hops they brew with. the beer brewed from such malt will consequently have a smoaky taste: beer as malt and hops, and if those two commodities are in a good and greater the quantity of malt, brewed at one time, the better will be


