18th Century Beer

Last updated: Jan 5, 2024

Recipes and information relating to the brewing of beers and ales in the eighteenth century. (A linkspage on spruce beer can be found elsewhere on this site.)

To make Beer, Wine, or any Liquor, Fine in A Collection of above Three Hundred Receipts in Cookery, Physick and Surgery; for the Use of all Good Wives, Tender Mothers, and Careful Nurses (1714)
Ale and beer recipes in The Cook’s and Confectioner’s Dictionary, or the Accomplish’d Housewife’s Companion by John Nott, cook to his Grace the Duke of Bolton (1723)
The London and Country Brewer by a Person formerly concerned in a Common Brewhouse at London, but for twenty Years past has resided in the Country (1736)
A philosophical Account of brewing strong OCTOBER BEER in The Whole Duty of a Woman: Or, an infallible Guide to the Fair Sex (1737)
Biere in Dictionnaire des Alimens, Vins et Liqueurs (1750)
An Essay on Brewing, with a View of Establishing the Principles of the Art by Michael Combrune (1758)
Of brewing malt liquors in the most advantageous method in A Compleat Body of Husbandry by Thomas Hale (1759)
The Compleat Brewer; or, The Art and Mystery of Brewing Explained by [George Watkins,] a Brewer of Extensive Practice (1760)
Directions concerning Strong and Small Beer, and how to manage and bottle the same for keeping; likewise how to chuse the best Hops, Malt, Water, Cellars, &c. &c. in The House-Keeper’s Pocket-Book, And Compleat Family Cook by Mrs. Sarah Harrison, of Devonshire (1760)
Brasserie in Encyclopédie ou Dictionnaire raisonné des sciences, des arts et des métiers (1763)
To make bad Ale into good strong Beer in English Housewifery by Elizabeth Moxon (1764)
Of Brewing in A New System of Practical Husbandry by John Mills, 1767
Every Man his own Brewer; or, a Compendium of the English Brewery by [Samuel Child,] a Gentleman, lately retired from the Brewing Business (1768)
The Complete English Brewer; or, the Whole Art and Mystery of Brewing, in all its Various Branches by George Watkins, who has practised Brewing, in all its Branches, upwards of Thirty Years (1773)
Rules for brewing in The Art of Cookery Made Plain and Easy by Hannah Glasse (1774)
Directions for Brewing in The Ladies’ Assistant for Regulating and Supplying the Table; being a Complete System of Cookery, &c. by Mrs. Charlotte Mason, a Professed Housekeeper, Who had upwards of Thirty Years Experience in Families of the First Fashion (1787)
Brewing in The English Art of Cookery, according to the Present Practice; being a Complete Guide to all Housekeepers, on a Plan Entirely New (1788)
Directions for brewing Malt Liquors in The Universal Cook and City and Country Housekeeper by Francis Collingwood and John Woollams, Principal Cooks at the Crown and Anchor Tavern in the Strand, late from the London Tavern (1792)
A Treatise on the Brewing of Beer by E. Hughes (1796, 2nd ed.)
The Private Brewer's Guide to the Art of Brewing Ale and Porter, particularly adapted to the families of the nobility, gentry, farmers, and private brewers, with complete instructions for country victuallers who brew at home by John Tuck, 1822

18th Century Beer

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