was a ground-breaking publication in the literature of technical brewing. Eight editions were published, the first in 1734 and the last in 1759. It is one of the most important beer books ever written, as it describes for the first time the use of scientific process for practices that previously had been solely empirical. It explains the many aspects of the brewing process, such as malting and mashing, in technical detail, and in later editions describes how to make clear beer. For the first time the production of pale, amber, and brown malts is described, including the effect of different types of kiln, fuel, and temperature. The book also confirms that most brewers of the time had stopped using wheat for malt and were almost exclusively using barley.

The anonymous author is described as a “person formerly concerned in a public brewhouse in London, but for 20 years has resided in the country.” Little is known about the author, but it is likely that he gained his brewing knowledge in London before 1720. The author says the book is written for the many inhabitants of cities and towns, as well as travelers who have for a long time suffered “great prejudices” from unwholesome and unpleasant beers and ales. This the author blames on bad malts, the under-boiling of wort, the use of “injurious ingredients,” and the lack of skill of many brewers. He also rails at the heavy taxes put on “malt liquor.”

In the book’s preface the author says he has “endeavoured to set in sight the many advantages of body and purse that may arise from a due knowledge and management in brewing malt liquors, which are of the greatest Importance, as they are in a considerable degree our nourishment and the common diluters of our food.”

See also beer writing.