Primary source bibliography

Most of the texts are referenced either in Peter Mathias’ 1959 History of Brewing or in the colossal bibliography of the malting and brewery industries included in Henry Stopes' Malt and Malting of 1885. There are a few texts listed, mostly drawn from Stopes, which I have not so far found catalogued at any British or Irish institution. 

None of the information presented here is to be taken as definitive.  Anyone who has experience of this kind of research will be well aware of the proliferation of (usually minor) errors and ambiguities in the most “official” of catalogues.  Furthermore, Stopes' warning of "the laxity with which, in several cases, later editions have been put forth under titles varying from that of the original work" (1885: 551, note) should be taken on board, particularly as regards the anonymous material.  Where catalogue sources have disagreed as to date, title, number of pages etc, this information has occasionally been excluded. 

• Brewery manuals and related works, 1700-1860: anonymous (in date order of first traced edition)
• Brewery manuals and related works, 1700-1860: Owned texts
• History and literature of brewing
• Miscellaneous texts of potential or known relevance

• Accum, Fredrick (1820a) A Treatise on the Art of Brewing… London, xiv, 268. Accum, a German immigrant chemist, produced an unsurprisingly chemically-oriented and distinctly quantitative treatment.  Discussion of malting temperatures is colorific, clearly inspired by Combrune; in fact Combrune is mentioned by name, although some of his results are dismissed.  Positive advice about mashing temperatures (in degrees Fahrenheit) is given.  There is also much discussion of the saccharometer, with theory largely derived from Richardson (Baverstock is also mentioned); Accum asserts the superiority of the Dring and Fage saccharometer over Richardson’s own model and the hydrometers of Dicas and Quin.  Accum was perhaps the first brewery writer after Richardson to publish saccharometric data on the relative values of pale and brown malts. 
• (1821a) 2nd edn. London, xiii, 252. 
• Accum, Fredrick (1820b) A Treatise on Adulterations of Food and Culinary Poisons… London, xx, 360.  Accum’s well-known publication exposing commonplace adulterative practices (reaction against which, it is often suggested, ultimately brought his chemical career in England to grief) contains a lengthy section on “Adulteration of Beer” (pp153-221) mainly concerned with the use of cocculus indicus, quassia, alum, copperas etc in porter.  He inveighs at several points against Samuel Child’s Every Man His Own Brewer.
• (1821b) 2nd edn. London, xxiv, 360. 
• Barclay, J (c. 1820 according to most catalogues; Stopes 1885 gives 1810) The Art of Brewing and Distillation. London: William Cole, 70. 
• Baverstock, James (1785) Hydrometrical Observations and Experiments in the Brewery. London, xvi, 104.  First publication by the originator of brewery hydrometry; substantially equivalent (according to his son’s testimony) to a sheaf of observations Baverstock sent the instrument-maker Benjamin Martin in 1770.  Baverstock asserted the effective equivalence of gravimetric devices produced by different makers; contrast his rival John Richardson’s territorial approach.
• Baverstock, James (1807) A Short Address to the Public on the Prejudices against the Breweries. Farnham, 18. [issued privately]
• Baverstock, James (dated 1811; in truth 1812, according to Stopes 1885) Practical Observations on the Prejudices against the Brewery… London.  Baverstock argued that the honest use of malt was cheaper than any of the alleged adulteration practices, citing hydrometric original gravity data in his support.  This later provoked correspondence with individuals who did not accept his interpretation (see Baverstock 1824).
• Baverstock, James (1813) “Observations on the State of the Brewery, and on the Saccharine Quality of Malt”, The Pamphleteer, no 4. 
• Baverstock, James, ed James H Baverstock (1824) Treatises on Brewing. London, xxx, 333.  Compendium of Baverstock’s works, collected following his death by his son; includes the publications of 1785, 1807, 1811, plus Baverstock’s anonymous correspondence with “Candidus” as published in Cobbett’s Political Register of 1808; a biographical sketch; and some of Baverstock Jr’s writings on hydrometry and malting.  [NB Mathias 1959 ascribes the 1807 and 1813 works erroneously to the son.]
• Black, William (1835) A practical treatise on brewing, and on storing of beer: deduced from forty years’ experience. London: Smith, Elder, viii, 148. Black aligns himself with the 'scientific' agenda, and describes recent developments such as the general replacement of remashing by sparging.  One section (expanded in the second edition) discusses his theory of electrical influence upon beer.
• (1840) 2nd edn “much enlarged and improved”. London: Smith, Elder, xii, 216. A great deal of new material in this edition.
• (1844) 3rd edn with supplement. [ULL catalogue gives the title as  A practical treatise on brewing, based on chemical and economical principles; BL catalogue has it as unchanged] London: Longman.
• (1849) 4th edn. London: Longman, xi, 249.
• (1854) 5th edn. A practical treatise on brewing, based on chemical and economical principles. London: Longman, xi, 249, 24.
• Blake, George (1791) Strictures on a New Mode of Brewing, lately introduced into His Majesty’s brewhouse, London, by — Long, Esq. of Dublin... the whole intended as a defence against Mr. Long’s illiberal attack upon the character of the brewers, and their practice vindicated. London, vii, 128.
• Blake, George (1817) Theoretical and practical remarks on G. Blake’s system of malting & brewing. London: Howlett, xi, [1], 84." Treats Boerhaave's theory of fermentation at length, and suggests the use of carbonic acid gas as a substitute for yeast. Includes a description of the author's saccharometer.
• Booth, D (1829) The Art of Brewing, Parts 3 and 4 (Parts 1 and 2 published anonymously by the Society for the Promotion of Useful Knowledge). London: Baldwin and Cradock, 64.
• Brande, W (1830?) The Town and Country Brewery Book. London. [Reprint available from Raudins Publishing]  Brande emphasises his practical brewery experience, claiming (erroneously) that all recent brewing manuals were the work of non-brewers. Several sections are borrowed directly from the London and Country Brewer. Features a contemporary view of the 1830 Beer Bill.
• Chadwick, William (1835) A Practical Treatise on Brewing, with the mode of using the thermometer and saccharometer, chiefly designed for private families. London: Whittaker, 62. Home brewing manual by the "butler to Wm. Blake, esq." (presumably not the poet, who died 1827?)  Chadwick considers the thermometer and saccharometer essential, even at his scale of operations.
• Child, Samuel (1790?) Every Man his own Brewer. A small treatise, explaining the art and mystery of brewing porter, ale, twopenny, and table-beer… London, 19.  Short pamphlet, one of the few texts aimed purely at the home brewer.  Child proposes the use of sugar, liquorice, capsicum, ginger etc in porter, stating that he (a commercial brewer) cannot do without them; the work was singled out for criticism in Accum 1820b.  Child in fact goes so far as to theorise that the “stupefactive” quality of contemporary porter derives almost exclusively from additive drugs and not from malt. 
• (1792?) 2nd edn, “carefully revised”.  London, 19.
• (1794?) 4th edn, “carefully revised”.  London, 20, [4].
• (1798) 6th edn, “corrected and enlarged”. London: J Ridgway, 29, [3].
• (1800) 9th edn, “corrected and enlarged”. London: J Ridgway.
• (1802) 10th edn, “carefully revised”, London: J Ridgway, 20, [4].
• (1810?) 11th edn, “carefully revised”, London: James Ridgway.
• Cobbett, William (1822) Cottage Economy: containing Information relative to the brewing of Beer… London. [Seventeen editions to 1850]  Polemical instruction manual aimed at promoting self-sufficiency among cottagers.  Much of the text is taken up with attempts to revive the (once-general but now rare) custom of small-scale domestic brewing, inveighing against the taxation surrounding the practice, etc.  Famously, Cobbett’s argument for beer incorporates a violent assault on tea-drinking as the “enfeebler” of the working man.  Unlike other brewery manuals aimed at the home producer, Cobbett’s text vigorously opposes the use of additives; traditional rural ale, rather than London-style porter, is the intended product. 
• Combrune, Michael (1758) An Essay on Brewing, with a View of Establishing the Principles of the Art. London, xviii, 214.  First known brewery text to recommend the thermometer.  A highly theoretical chemical work rooted in the writings of Boerhaave (it formed the basis of the “Theory” section of Combrune 1762), it outlines Combrune’s view of the relationship between malting and mashing heats, but gives little direct quantitative guidance. 
• Combrune, Michael (1762) The Theory and Practice of Brewing. London, 2, vi, xii, 299 [quarto].  A new edition of Combrune 1758 (“Theory”) plus a longer section (“Practice”) which gives countless worked examples of Combrune’s programme for the rational management of heat, invoking various quantitative relations between malting and mashing heats, hop rate, maturation time etc, with all values rendered in degrees of Fahrenheit’s thermometer.  The work was known to many later brewery manual-writers although much of Combrune’s scheme appears to have been discredited swiftly. 
• (1804) new edition “corrected and greatly enlarged”. London, xiv, 367.  Does not take account of the saccharometric innovations of the 1780s. 
• Deurbroucq, Dominique Pierre, and Nichols (1823) Observations on the vinous fermentation; with a description of a patent apparatus to improve the same… London, 30. [Reprinted from the Pamphleteer 22 (1823)]
• [Ellis, William] The London and Country Brewer: see ‘anonymous’ section
• Ellis, William (1761) “The New Art of Brewing” in Hannah Glasse, The Compleat Confectioner.  Ellis’ only known brewery-specific work to be published under his own name. 
• Elwin, RF (1835) An essay towards the improvement of domestic brewing amongst the middle and lower classes: being the substance of a lecture delivered at the Norwich Mechanics’ Institution. 3rd edn “with additions”. Norwich, 16.
• Ford, William (1849) A Practical Treatise on Malting and Brewing, with an Historical Account of the Malt Trade and Laws… London.
• Forsyth, JS (1823?) The farmer, maltster, distiller, & brewer’s practical memorandum book… London: D Cox, xi, 132.
• Green, R (1764) Porter Brewery Detected [Referenced by Stopes 1885; not found elsewhere]
• Gutteridge, W (1826) The Ne Plus Ultra for Brewers. London. [Referenced by Stopes 1885; not found elsewhere]
• Ham, John (1822) Instructions for Brewing by a New Method from Unmalted Corn… London, 33, vi.
• Hayman, EN (1819) A practical treatise to render the art of brewing more easy… inculcating the use of the saccharometer… London: Longman, vii, 117 [quarto]. Derivative account by a practising common brewer, stressing the importance of thermometer and saccharometer.  Interestingly, given the date, Hayman uses the Boerhaave-Combrune account of fermentation chemistry.
• (1823) 2nd edn, “improved”. London: Longman, ix, 123.
• (1825) 3rd edn, “improved”. London: Longman, xii, 131.
• Hitchcock, Thomas (1842) A practical treatise on brewing: showing the cause and prevention of acidity in malt liquors. London, 71.
• Hughes, E (1796) A treatise on the brewing of beer, wherein is proved that one bushel of malt will produce a gallon of beer more than another bushel of an equal strength… Uxbridge, vi, 47.
• Jackson, Humphrey (1758) Essay on Bread. London, 55, [1].  Early treatise on adulteration, includes an appendix with material (pp32-42) on the adulteration of beer.  Jackson’s project for the detection of this is similar to that of Accum in the 1820s, though Accum’s historical account mysteriously labels Jackson as a pioneering brewer’s druggist and proponent of adulteration. 
• Jackson, Humphrey (1765) An Essay on British Isinglass. London, 94.  [Mysteriously still attributed in the BL catalogue to “Henry Jackson” in spite of a paper in The Library (March 1988), in which JH Appleby and JR Millburn show beyond reasonable doubt that this is a cataloguer’s error.  The title-page gives only the name “H Jackson”; Humphrey Jackson unquestionably worked on isinglass; “Henry Jackson” — often assumed to be a brother of Humphrey’s — does not appear in any known primary source, and the widely-distributed secondary references can generally be traced back to the former British Museum Library catalogue itself.]
• Levesque, John (1847) The Art of Brewing and Fermenting and Making Malt, Exhibited in Essays and Decimal Tables.  Also a Descrption of the Author’s Thermometer. 4th edn. London, 131.  Levesque’s work is cited by Sibum 1998 as representative of the growing thermometric consciousness of early Victorian brewers.  The account has some interesting features including the direct proportionation of hop rates to atmospheric temperature in degrees Fahrenheit (giving the scale the properties of an absolute measure). 
• Loftus, William (1856) The Brewer: a familiar treatise on the art of brewing, with directions for the selection of malt and hops, &c., &c…. also, a description of the new and improved brewing saccharometer and slide rule… London, 192.
• (1857) new edn. London, 192.
• Long, Joseph (1822/4?) Directions for Using the Patent Improved Saccharometer… London, 12.
• Long, Joseph (1838) Directions for using the new improved saccharometer… designed principally for brewers to enable them to brew ale and beer at all times uniformly the same: also, to ascertain the comparative value of malt… London: F Perry, 28.
• Moir, William (1802) Brewing made easy: being a compendium of all the directions that have hitherto been published, with the practice of thirty-five years in several noblemen and gentlemen’s families… London, viii, 40.
• Morrice, Alexander (1802) A treatise on brewing: wherein is exhibited the whole process of the art and mystery of brewing the various sorts of malt liquor, with practical examples upon each species; together with the manner of using the thermometer and saccharometer. 2nd edn. London, 180, [12], [1].  Strong example of the permissive attitude shown towards adulteration in the desperate years around the turn of the century.  Morrice’s numerous recipes invoke cocculus indicus, quassia and numerous other additives, clearly with reference to the commercial brewery, notwithstanding the fact that later editions have annexed to them a summary of the laws on brewing, stating that these ingredients are strictly prohibited.  In his account of saccharometry Morrice praises Richardson’s innovation of the regulator, but affirms as superior the instruments made by Dring and Fage, who happened to serve as agents for the book itself. 
• (1810) 4th edn. A treatise on brewing... also general instructions for the making of malt... London.
• (1815) 5th edn. London: Sherwood, Neely and Jones, xxiii, 179.
• (1819) 6th edn. A practical treatise on brewing the various sorts of malt liquor... and the mode of using the thermometer and saccharometer… with the laws relating to brewers, maltsters, and innkeepers, by John Williams, Esq.  To which are added, General instructions for making malt; and tables of the net duties of exise on strong and table beer, payable by common brewers, in town and country.  London: Sherwood etc. 
• (1827) 7th edn “considerably improved, with the laws relating to brewers, maltsters, and innkeepers, by John Williams. And an appendix containing an account of patents, &c.”  London, [2], viii, [9]-32, [2], 33-192, lxx. 
• “Moubray, Bonington” [pseud, = John Lawrence] (1824) A practical treatise on breeding, rearing, and fattening… and instructions for the private brewery. 5th edn, London: Sherwood, Jones, xii, 360.
• “Moubray, Bonington” [pseud, = John Lawrence] (1834) Every Man his own Brewer. A practical treatise on brewing malt liquor, etc. London: Sherwood, 69.
• Parkes, Benjamin (1835) The domestic brewer and family wine-maker… To which is added a description of Needham’s patent brewing apparatus, and the uses to which it may be applied. London: Washbourne, x, [2], 127.
• Pitt, John (1859) How to brew good beer : a complete guide to the art of brewing ale, bitter ale, table-ale, brown stout, porter and table beer, to which are added practical instructions for making malt. London: Longman, xii, 148.
• Ploughman, William (1803) The Complete Family Brewer… 4th edn. Romsey, 46.
• Poole, Thomas (1783) A Treatise on Strong Beer, Ale, &c, Fully Explaining the Art of Brewing, London.
• Poole, Thomas (1791) The family brewer, or, the art of brewing fully explained… 3rd edn “with additions”. London.
• (1793) 4th edn “with additions”. London, 91.
• Rawlinson, J (1806) A new method of brewing malt liquor, in small quantities, for domestic use. London, 32.
• Reddington, William (1760) A Practical Treatise on Brewing: In which are contained, Several Instructions and Precautions… London, xvi, 183.  Mentioned by Mathias 1959 as the very first published text to invoke brewery gravimetry, albeit in a rudimentary fashion which was not taken up by later brewers. 
• (1776) 3rd edn. London: Richardson & Urquhart, xvi, 183.
• Richardson, John (1777) Theoretic Hints on an Improved Practice of Brewing Malt-Liquors… including some strictures on the nature and properties of water… London, [4], 74.  Can reasonably be viewed as preparing the theoretical ground for Richardson 1784 (Richardson’s saccharometric project was well under way by this stage); among its points is an argument that spirit is produced at the time of fermentation, and not (as had often been supposed) intrinsic to the malt from germination onwards. 
• Richardson, John (1784) Statical estimates of the materials of brewing; or, a treatise on the application and use of the saccharometer… and of establishing the means of producing uniform strength in malt-liquors… [includes the index on gravimetric principles signed “WD”] London, xx, [4], 243, [9].  Seminal publication, the first to discuss in systematic detail the principles of brewery gravimetry (cf Reddington 1760).  Its appearance prompted James Baverstock, whose researches seem to have preceded Richardson’s, into publication (Baverstock 1785); unlike Baverstock, Richardson had a clear and well-prepared agenda to tie his theoretical innovations to the marketing of a specific instrument, produced on his behalf by Troughton of Fleet Street.  Richardson’s text is also noteworthy for his vigorous, polemical promotion of “scientific” (ie, founded on the evidence of quantitative observation recording as opposed to “custom”) management of the brewing process, an inspiration to many later brewery writers. 
• Richardson, John (1788) The philosophical principles of the science of brewing [comprises new corrected editions of the 1777 and 1784 works, plus The use of the saccharometer simplified and a new postscript] York: GG and J Robinson, xxxiv, 347.
• (1798) 2nd edn. Hull, [2], xxxvii, [1], 458, [10].
• (1805) 3rd edn. [Theoretic Hints is now in its 6th edn, “corrected, and considerably enlarged”; Statical Estimates in its 4th, “revised and extended”; this volume also includes Tables and directions for using the saccharometer.] York, xxxvii, 485, [10], [2].
• Roberts, WH (1835a) The British Winemaker and Domestic Brewer. Edinburgh.
• (1835b) 2nd edn. Edinburgh: Oliver & Boyd, xii, 302. [BL: “Preceded by 12p. of critical notices for the first ed”.]
• (1836) 3rd edn. Edinburgh: Oliver & Boyd.
• (1849) 5th edn  “containing also a Supplement on the Rhubarb Plant… for producing Champagne, Hock, Madeira, and Constantia”. Edinburgh: A & C Black, [1], xiv, [1], 384, 16.
• Roberts, WH (1837) The Scottish Ale Brewer, a Comprehensive and Original Digest… Edinburgh.
• (1846) 2nd edn. Edinburgh. [Reprint available from Raudins Publishing]
• (1847) 3rd edn “With a Supplement on the relative value of Malt and Sugar”. Edinburgh: Black, 221, 29.
• Shannon, R (1798a) Description of the utensils, and their respective improvements, in fermenting, brewing, distilling &c: with explanatory cuts.
• Shannon, R (1798b) Elements of attenuation; or, The doctrine of fermentation: practically applied to brewing, distilling, and vinegar-making… [2], xii, 24, 4.
• Shannon, R (1805) A Practical Treatise on Brewing, Distilling and Rectification… London: R Scholey.  Several chapters on saccharometry consist of uninterrupted direct quotation from Richardson. 
• Shore, A (1809) A practical treatise on brewing, founded on experiments made with the thermometer and hydrometer... 2nd edn. Nantwich: H Snelson.  Account of a butler's quantitative experimentation and chemical theorising.  Not a manual of brewing practice.
• Thomson, Thomas, and William Stewart (1849) Brewing and Distillation.  With Practical Instructions for brewing Porter and Ales according to the English and Scottish Methods. Edinburgh: A and C Black, xi, 378.
• Threale, Thomas (1802) The complete family-brewer, or, The best method of brewing or making any quantity of good strong ale & small-beer… London, 35.
• Tizard, William Littell (1845) A Voice from the Mash-tun… London, vii, 71.
• Tizard, William Littell (1846) The Theory and Practice of Brewing Illustrated. 2nd edn. London, x, 591.
• (1857) 4th edn. London, xxii, 520.
• Tuck, John (1822) The private brewer’s guide to the art of brewing ale and porter… 2nd edn. London, xiv, [2], 262, [2].  Interesting in particular for Tuck's attacks on Accum's Treatise, which he considers to be full of mistakes and misapprehensions a practising brewer would not have put his name to.
• Watkins, George (some confusion; various catalogues suggest editions in 1760, 1767/8, 1773, and the 1820s) The Complete [sometimes Compleat] English Brewer; or, the Whole Art and Mystery of Brewing… London.
• Watkins, George (1775) Observations on the Art of Brewing Malt Liquors
• Wigney, George Adolphus (1823) A Philosophical Treatise on Malting and Brewing. London, xiv, 131.
• (1835) A theoretical and practical Treatise on Malting and Brewing. 2nd edn, “improved”. Brighton.
• Wigney, George Adolphus (1838) An Elementary Dictionary, or, Cyclopędia, for the use of Maltsters, Brewers… Brighton, vi, 365.  Cited in Sibum 1998.  Wigney appears to have been the equal of Richardson in advocating the “scientific” mode of brewing. 
• Worthington, G Lloyd (1812) The brewer’s guide: a new work containing the whole theory and practice of brewing ales and porter. London.
• Y-worth, William (1692) Cerevisiarii comes, or, The new and true art of brewing, illustrated by various examples in making beer, ale and other liquors… London, [20], 121, [3].  Includes a procedural account.