The Brewer

A Familiar Treatise on the Art of Brewing,

With Directions for the Selection of Malt and Hops, &c., &c.:

Instructions for Making Cider and British Wines:

Also, a Description of the New and Improved Brewing

Sacchareometer and Slide Rule, with Full Instructions for Their Use.

by William R. Loftus
 
First edition, first printing
of a classic guide to brewing
 

London: William R. Loftus, 1856. [iv], 192 pp. Publisher's brown pebbled cloth stamped in gilt and blind, pale yellow endpapers. First edition. Very Good with a few light dampstains to cloth, tips bumped and a little worn, edges foxed, contents generally bright.

A practical mid-19th century guide to brewing with everything from selecting ingredients to mashing, boiling, evaporation, and bottling. Often reprinted. With chapters on brewing IPAs, porter, cider, ginger wine, raisin wine, brambleberry wine, plum wine, mead, and more.