The Microscope in the Brewery and Malt-House

Charles George Matthews, Francis Edward Lott

Summary

In these days when there are few Breweries which do not possess a Microscope, it would seem desirable that the instrument should not fall a prey to the casual or uninstructed observer, but should rather, by the knowledge and skill of those that use it, be made a means of controlling the processes of Malting and Brewing. A Brewer in becoming practically acquainted with the Microscope as a controlling agent in his process, raises, to use a figure of speech, a part of the line of fortification which science provides against the hurtful or injurious influences declaring themselves, when Brewing operations are not conducted with the intelligence and skill that they ever increasingly require.

Available since: 09/21/2023.

Cooking

Other books that might interest you

Weight Loss Diets - Pescatarian...

John Cook, Shelbey Andersen,...

Book 1: Carb Cycling - Many people have wondered about the significance of carb cycling. They cut down on their carbohydrates like crazy. And for some, it shows that it works. Others, however, struggle to figure out which way to do it. Some almost starve themselves to death, while others give up and figure that "your body needs carbs anyway", which is true, by the way. But is there a way to use a carb cycling system to benefit you? The answer is yes! In this audiobook, there will be an explanation as to how and why.
Book 2: Glutenfree Diet for Beginners - It has been all over the Internet and the media, and everyone is talking about it: Living gluten free. What are the benefits? Why are some people doing this? Is it really necessary? What are the effects? This book answers all these questions.
Book 3: Clean Eating Cookbook - With all the complicated or over-simplified diets on the rise, and the increase of diseases related to obesity and nutritional deficits, it can be healthy to go back to the basics: Clean eating, which means that you skip the trans-fats and other processed foods and stay clean, relying on vegetables, whole grains, fruits, and other natural foods.
Book 4: Pescatarian Cookbook - The pescatarian diet has become more popular, but ironically enough, there are only a limited number of people who see the value in it. Maybe they are just ignorant, but you know better! Pescatarian simply means vegetarian plus fish, and since fish is extremely healthy, why not? Fish and veggies are nutritious, safe, and have helped numerous people lose weight. In this cookbook, you will find a brief explanation of the diet, and then you can feast your eyes on 48 delicious, finger-licking recipes without using meat but with fish.

Show book

Note-by-Note Cooking - The...

Hervé This

A renowned chemist and cooking pioneer breaks down the properties and benefits of cooking with molecular gastronomy.1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese—these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. Hervé This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious—and inevitable—extension of his earlier pioneering work in molecular gastronomy.Includes an appendix with representative selection of recipes, vividly illustrated in color.“Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France―and the world―cooks.”—Gourmet“[This] explores the science behind shape, consistency, odor, and color, giving readers the knowledge to create their own magnum opus in the kitchen.”—Discover

Show book

Grill - Your Ultimate Guide To...

Bobby M. Jackson

Learn to grill like a master and become a backyard barbecue hero.Grilling is one of the best ways to cook food simply while obtaining a maximum amount of flavour. In this audiobook you will learn how to grill like a true master!Here is a preview of what you'll learn...The basics of grillingBuilding the fireTips for cooking the foodBeyond the basicsSearing—The secret to the perfect steakRubs — enhancing the flavor of your meatsAppetizers on the grillAnd basically everything you need to know to start grilling today.

Show book

Hope's Table - Everyday Recipes...

Hope Helmuth

From the kitchen of Mennonite cook, mother, and blogger Hope Helmuth comes a delectable mix of 150 recipes, stunning food photography, practical hints, and stories celebrating the simple beauty of home.

Show book

Slow Cooker - Double Dinners for...

Cynthia Graubart

From the James Beard Award–winning author of Slow Cooking for Two comes even more creative, delicious, and easy recipes for your slow cooker. In Slow Cooker Double Dinners for Two, Cynthia Graubart expands her unique concept of using a 3-1/2- or 4-quart slow cooker coupled with slow cooker liner bags, creating two different dinners at the same time. Double dinners produce not only a tasty meal for tonight but also a wonderful second meal for later in the week or for the freezer. Enjoy diverse dishes like Chicken Marsala with Mushrooms and Sage, Rustic Mexican Stew, and Turkey Breast Tenderloin with Cranberry-Orange Sauce. Make them alongside updated traditional favorites like Red Wine Flank Steak, Old-Fashioned Pot Roast, Cherry Balsamic Pork, Vegetarian Chili, and more!

Show book

Cocktails At Home

Tristan Stephenson

An expert guide to setting up a home bar, plus over 75 cocktail recipes to try from one of the world's leading bartenders, drinks industry innovator and best-selling author.
Preparing a first-class cocktail relies upon an understanding of its ingredients and the delicate alchemy of how they work together. Here, Tristan Stephenson – drinks industry consultant, bar owner, restaurateur and author of best-selling drinks books – offers his expert advice on the fundamentals of home mixology and shares his perfected recipes for classic cocktails. Enjoy a Manhattan, Negroni and Martini, discover lesser known vintage gems including the Martinez and Aviation as well as modern favourites the Espresso Martini and Mojito.

Show book