The American Practical Brewer and Tanner by Joseph Coppinger
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Excerpt paved with either tile or brick, these being more susceptible of being kept clean than either pavement or flags, and not so subject to get out of order. Supposing the brewery to have all its cellars above ground, which I conceive to be not only practicable, but, in many cases, preferable to having them under, as more economical, and more cleanly, particularly where vats for keeping strong beer are constructed on the plan herein after recommended, in which it is expected the temperature necessary for keeping beer will be as securely preserved above, as under ground, and the erections so constructed, as not only to be air, but fire proof. (See description of these vats.) A description of the form and plan of a Brewery, distribution of the Vessels, the most judicious and convenient manner of placing them, with a view to economy, cleanliness, and effect. The best plan of a well-constructed brewery I conceive to be that of a hollow, or oblong square, where all is enclosed by one or twoFrom reader reviews:
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