We’ve had a great number of people ask us for information on 18th century beer recipes and brewing techniques. This beautifully reproduced copy of Samuel Child’s 1768 brewer’s manual is an excellent resource for people with brewing experience who desire to explore or experiment with historical brewing. The narrative recipes include amber, Burton, Western, and oat ales, as well as London porter and barley wine. It also addresses fruit adjuncts and the use of the thermometer in brewing (a very contemporary development for this time period). A total of 258 pages, bound using period correct bindery methods. This is a facsimile copy, so there will be pages with what looks like smudging and double print. Measures approximately 4-1/2” by 7-3/8”. A high-quality reproduction, handmade here in the U.S.A.

(Please bear in mind this is a historical text and not all ingredients or processes will meet modern standards of safety for brewing.)

Item # BK-634