[electronic resource]

Foods and Food Adulterants by Direction of Agriculture - Part Third: Fermented Alcoholic Beverages

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This vintage book contains part III of the "Food and Food Adulterants" series published by the U.S. Department of Agriculture in 1887, "Fermented Alcoholic Beverages". It constitutes a comprehensive guide on a range of alcoholic drinks and the processes and ingredients required to produce them. This book is recommended for those with an interest in the production of alcoholic beverages and would make for a valuable addition to collections of allied literature. Contents include: "Fermented Alcoholic Beverages", "Malt Liquors", "The Process of Brewing", "Malting", "Fermentation", "Pure Yeast", "Belgium Beers", "Clarifying, Storing, and Preserving", "Composition of Malt Liquors", "Varieties", et cetera. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on cooking with alcohol.

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Detail Information

Series Title

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Call Number

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Publisher

: .,

Collation

1 online resource (144 pages)

Language

English

ISBN/ISSN

9781473339255

Classification

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Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Electronic books
COOKING 

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