That was a really interesting excerpt, thanks for posting it. I'm honestly very surprised about how close that is to our current brewing practices and about some of the details that were included such as the importance of chilling the beer quickly. Sounds like they had has many of the details figured out as their technology would allow.
November 30, 2006 - Ambitious Brew Part One
We learn about the history of beer in the USA from Maureen Ogle, author of "Ambitious Brew - The Story of American Beer." Part one takes us from the Pilgrims to Prohibition.
http://media.libsyn.com/media/basicbrewing/bbr11-30-06.mp3
December 7, 2006 - Ambitious Brew Part Two
We continue our discussion about the history of beer in the USA with Maureen Ogle, author of "Ambitious Brew - The Story of American Beer." Part two takes us from Prohibition to the present day.
http://media.libsyn.com/media/basicbrewing/bbr12-07-06.mp3
And how could they possibly make beer without a chiller?
I believe it might have been called "the crick out back" though I'm not sure. But they really had it going on if you truly looked at a brewery from that era, gravity fed and everything, even 20 years before that.
Like what I showed here from 1847(but built in 1828); Labatt "Pioneer" Brewery.
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