joeb33050 said:Well, I don't understand how they could boil a barrel of water in a fireplace, joe b.
joeb33050 said:BREWFUN says that brewing isn't a kitchen process. I've read some of the cited references, and I get the idea. In 1675 beer wasn't brewed by the farmer. Brewing required a lot of equipment and skill; and there were/are great economies of scale. Hav I got it right? No home brewing in 1675?
Beer and cider were the drinks in that time, water and milk were dangerous and caused disease. Thus large amounts of beer and cider were required. the cider acid kills most germs, I guess boiling kills most beer germs. ?Not enough alcohol to kill germs?
Simply, joeb33050 asked specifically about colonial brewing in 1675. The rest of the information I cited springs from that.Kevin58 said:As an aside I am curious what is the significance of the date 1675? Why have you chosen that specific year for brewing?
Kevin58 said:I think brewfun may have misspoke about brewing not being a kitchen process. Throughout history brewing beer most certainly was done on the homestead. It just wasn't done on the massive scale as at a dedicated brew house or commercial enterprise.
I have a book published in the late 1700's called The complete Family Brewer that describes brewing beer "for the use of private families" and includes process of brewing "from a peck to a hundred quarters of malt".