Agriculture and the Brewing and Distilling Industries in the Eighteenth Century

Bibliographic Data

ID3372459
AuthorsPeter Mathias (0000-0001-5992-0897, Jesus University, corresponding author)
Year1952
Volume5
Issue2
Pages249-257
Publication date1952-12-01
Open AccessYes
TypeARTICLE
VenueThe Economic History Review (JOURNAL)
Journal identifiersISSN: 0013-0117 • E-ISSN: 1468-0289
PublisherWiley (PUBLISHER • GB)
DOI10.1111/j.1468-0289.1952.tb01467.x
OpenAlexW2119192482, W4235580138
LanguageEN
Citations received8

NE of the interesting side-issues that arises from a study of the distilling (3 )and brewing' industries of the eighteenth century is the close connexion existing between them and the agricultural economy of the country. The most important feature of this connexion is naturally the supply of barley and malt for the raw materials of the industries, but one interesting, if minor, feature of it lies in the use of the waste products as a supply of feeding-stuffs for cattle and pigs, and through that a contribution to the provisioning of London. Distillers' waste consisted of the spent 'grains' left after the infusion of the barley and malt and the 'wash' from the resulting first extraction when the spirits had been distilled from it. The brewery2 waste consisted mainly of the spent grains alone. As the brewing and distilling seasons were from October to May (the warm months being unsuitable for malting and fermentation) the supply of grains and wash came during the winter when the demand for feedingstuffs was at its height. In Scotland, where the distilleries were more widespread in the country districts than they were in England, this seasonal cycle was important in itself; in the London area it was combined with a geographical

Agricultural economics · Agriculture · Archaeology · Brewing · Business · Economics · Chemistry · Food Science · Historical Economic and Social Studies · History · Horticultural and Viticultural Research · Wine Industry and Tourism

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