Sources & browser storage

Courses come from MIT OpenCourseWare, The Open University (OpenLearn) and TU Delft OpenCourseWare; each course page credits its source and license. Books in the reader come from Project Gutenberg, audiobooks from LibriVox.

RedLectern is independent of MIT, The Open University and TU Delft and is not endorsed by them. Self-study only: no grades, certificates, or credit.

Progress and notes are saved in this browser. Export a backup; clearing browser data can remove them. YouTube embeds may process usage data.

London and Country Brewer

Anonymous

Read by Steve C · LibriVox · public domain · Archive.org recording · License

Chapters

Open a chapter to play its MP3 recording.

The Preface (8:34)
Of the Nature of the Barley-Corn (11:28)
Of Making Good Malts (16:22)
To Know Good from Bad Malts (2:41)
Of the Use of the Pale, Amber, and Brown Malts (8:07)
Of the Nature of Several Waters and their Use in Brewing (11:01)
Of Grinding Malts (5:09)
Of Brewing in General (7:13)
Of the London Method of Brewing (8:33)
Of the Country or Private Way of Brewing (29:24)
Of the Nature and Use of the Hop (11:28)
Of Boiling Malt Liquors (10:38)
Of Foxing or Tainting of Malt Liquors (6:03)
Of Fermenting and Working of Beers and Ales (19:15)
Of several artificial Lees (11:05)
Of several pernicious Ingredients put into Malt Liquors (5:04)
Of the Cellar or Repository for keeping Beers and Ales (6:53)
Of Sweetening and Cleaning Casks (8:28)
Of Bunging Casks and Carrying them to some Distance (6:53)
Of the Age and Strength of Malt Liquors (6:53)
Of the Profit and Pleasure of Private Brewing (7:15)
A Philosophical Account of Brewing Strong October Beer (24:29)