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A Book About Beer
By Anon Anon
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Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
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A Book About Beer - Anon Anon
The Growth of Barley
THE MOST IMPORTANT single ingredient in brewing is malted barley which provides the body and substance of the beer.
Barley is, with wheat, the oldest cultivated grain. It is essential to many industries—from distilling to textile manufacture. But, for brewing, only certain selected types will do, and for many years brewers have encouraged farmers to grow ever finer qualities.
THE FIRST PICTURE is of sowing with a combine drill. The thin fibrous roots of barley are not as deep as those of oats or wheat. The best barleys for brewing are generally grown in a light or medium soil in parts of the country which have the least rainfall; the most successful samples frequently come from East Anglia and the Home Counties. The rate of seeding—between 2 1/2 and 3 bushels per acre—is important. Too much seed is not only a waste of money but may lead to a weak crop.
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