[...]... run to tens of thousands of hectoliters, but true industrialization of brewing did not begin until increased urbanization and concentrated population growth provided a ready market for beer produced on a massive scale © 2006 by Taylor & Francis Group, LLC 4 Handbook of Brewing The Eighteenth Century In general, brewing changed little during the 18th century, with a mix of domestic and small-scale commercial... to drink.”61 The dominance of the world market by straw colored lagers was completed by the end of the 20th century From a base of only 1% of the market in 1960 (20% in Scotland), and almost a century after the rest of the world, the British and the Irish turned increasingly to bottom-fermented © 2006 by Taylor & Francis Group, LLC 22 Handbook of Brewing beer Some brands of lager sold in Britain were... leading European brewing concerns became public companies This rush to incorporation © 2006 by Taylor & Francis Group, LLC 8 Handbook of Brewing had little immediate influence, but over time a bureaucracy of salaried managers gradually replaced the original partners and took over the running of the companies.22 As so often in brewing history, Bavaria differed from the norm There, only 1% of breweries had... development of unique, very pale-colored beers of unrivaled blandness Fueled by immigration, © 2006 by Taylor & Francis Group, LLC 12 Handbook of Brewing urbanization, industrialization, and the spread of the railroads brewing became a major U.S industry — the latter being particularly exploited by the big vertically integrated “shipping brewers,” Pabst and Anheuser – Busch, after the introduction of refrigerated... parlance, porter “drank above © 2006 by Taylor & Francis Group, LLC 6 Handbook of Brewing its gravity” because of its ester content The combination of relative cheapness and desirable flavor made porter irresistible to the urban laboring classes — a taste eagerly exploited by what were to become the behemoths of the brewing industry Even its dark brown color, typical of London-brewed beers, was to its advantage... most of its history, brewing was a domestic or small-scale commercial activity supplying an essential element of diet to a primarily agrarian population It is now an industry increasingly dominated by a few large companies striving for global supremacy in the supply of branded recreational alcoholic beverages.1 This chapter outlines the massive 1 © 2006 by Taylor & Francis Group, LLC 2 Handbook of Brewing. .. scientific understanding and technology of brewing, and in the social function and nature of beer, that industrialization has engendered across the world Brewing in an Agrarian World Brewing is generally considered to have originated as a by-product of the development of agriculture, although a minority opinion holds that the cultivation of cereals originated as a consequence of man’s desire for alcohol rather... 1800, many of the larger common brewers had adopted the instruments that were promoted in treatises on brewing science and practice From the writings of Richardson and his contemporaries,18 – 20 which recorded original and sometimes present gravities, a rough calculation of the alcoholic strength © 2006 by Taylor & Francis Group, LLC History of Industrial Brewing 7 of beers at the turn of the 18th... modified than the malt used in the production of top-fermented beers and thus required more intensive mashing to yield acceptable levels of extract A “decoction” mashing system, involving extraction of the malt at three or © 2006 by Taylor & Francis Group, LLC History of Industrial Brewing 11 so different temperatures by withdrawing and then heating a portion of the mash and adding it back to the bulk... linked themes of 19th century brewing In the leading European beer-drinking countries: the United Kingdom, Germany, and Belgium, there was a two- to four-fold increase in output between 1830 and 1900.3 In 1800, the United States had a total commercial output of less than that of Whitbread’s brewery in London; by 1900, it was the world’s third largest producer of beer The development of railway networks . America on acid-free paper 10987654321 International Standard Book Number-10: 0-8 24 7-2 657-X (Hardcover) International Standard Book Number-13: 97 8-0 -8 24 7-2 65 7-7 (Hardcover) Library of Congress. G. Priest and Graham G. Stewart © 2006 by Taylor & Francis Group, LLC edited by Fergus G. Priest Graham G. Stewart Handbook of Brewing Second Edition A CRC title, part of the Taylor &. index. ISBN 0-8 24 7-2 657-X 1 Brewing Handbooks, manuals, etc. I. Priest, F.G. II. Stewart, Graham G., 194 2- III. Food science and technology (Taylor & Francis) ; 157. TP570.H23 2005 663'.3