British Food Journal Volume 11 Issue 3 1909
Article publication date: 1 March 1909
It is a matter of common knowledge that beer, in its several varieties, is by no means the same thing to‐day as it was a generation or less ago; the progress of chemical and biological knowledge on the one hand, and the keenness of competition on the other, have led to great alterations both in the materials used in its production and the methods by which it is produced. Exact or reliable knowledge about this, however, is far from being common; vehement assertions are made that all or almost all the changes are for the better, and also that beer is now a manufactured chemical product of deleterious nature, in which little or nothing of genuine material is used. Such statements are rendered unacceptable by the existence of self‐interest on one side and prejudice on the other. A short account of some of the facts concerned may, therefore, be of service.
(1909), "British Food Journal Volume 11 Issue 3 1909", British Food Journal, Vol. 11 No. 3, pp. 37-54. https://doi.org/10.1108/eb010969
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