Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Patrick Grattan"'
Autor:
Patrick Grattan
Tall conical and pyramidal buildings, topped by white cowls or louvred vents, are a distinctive sight on the farms and in the villages of Kent, East Sussex, Herefordshire, Worcestershire, Surrey and Hampshire. In these buildings, hops were dried, pre
Autor:
Patrick Grattan
Early hop growing and drying established by end of the 16th century. Topography along small riven valley good for hops. Ki were often built attached to the end of a farmhouse, an obvious fire hazard next to timbe framed building. Patterned brickwork
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2cdb8cb3a53a0e9f286096af5fa171f5
https://doi.org/10.3828/liverpool/9781789622515.003.0012
https://doi.org/10.3828/liverpool/9781789622515.003.0012
Autor:
Patrick Grattan
No two oasts are identical, but 5 groupings or main ‘Types’ of hop drying buildings ae described to give shape and structure to their evolution over 400 years: inset kilns; small conical kilns, square pyramidal kilns; round kilns and louvred rect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a255f826cc5c012a1d370d3a609c29c
https://doi.org/10.3828/liverpool/9781789622515.003.0005
https://doi.org/10.3828/liverpool/9781789622515.003.0005
Autor:
Patrick Grattan
A wave of building of round kilns in Kent and Sussex took place as hop growing developed strongly during the first half of the 19th century. The density of hop growing and drying in and around Canterbury is illustrated. The roundel was a natural evol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::004e210e7becebd8f684eb0d207198a9
https://doi.org/10.3828/liverpool/9781789622515.003.0010
https://doi.org/10.3828/liverpool/9781789622515.003.0010
Autor:
Patrick Grattan
The contents of the book outlined by chapter. Hop growing regions found in the global temperate zones. The role of the pollen in the hop flowers to preserve, flavour and bitter beer explained. Hops in monasteries from the 10th Century in continental
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33018a9a43de07c06fe459a5b78de3c8
https://doi.org/10.3828/liverpool/9781789622515.003.0001
https://doi.org/10.3828/liverpool/9781789622515.003.0001
Autor:
Patrick Grattan
Cultivation in hop gardens and hop yards from sets, the bines growing up poles and strings. Labour intensive tasks of manuring, feeding, training and fighting disease and insects. The tradition of 1000s of families from London and other major cities
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b88199f1f03b48ccb296a0b8922aae93
https://doi.org/10.3828/liverpool/9781789622515.003.0002
https://doi.org/10.3828/liverpool/9781789622515.003.0002
Autor:
Patrick Grattan
The appeal of hops to gamblers. Disputes and law suits over dried hops. Frequent revisions of the Law to close illegal practices. Management of tithes for the clergy led to other disputes. Seasonal markets at Weyhill Hampshire and Southwark, London.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1186e3a5b9e0eb07228a0f629a352e85
https://doi.org/10.3828/liverpool/9781789622515.003.0014
https://doi.org/10.3828/liverpool/9781789622515.003.0014
Autor:
Patrick Grattan
A description of the first era of oast building when the kilns were built inside (“inset”) a barn or other farm structure. Increasing demand for dried hops in the 17th century led to larger furnaces and kilns. Greater height was needed to avoid f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::728fd68cb7012d76fdcca9c2aee52f93
https://doi.org/10.3828/liverpool/9781789622515.003.0007
https://doi.org/10.3828/liverpool/9781789622515.003.0007
Autor:
Patrick Grattan
Contemporary writers praised the fertility of the hills either side of the valley of the River Mole, which became a major centre for hops. Large numbers of buildings in central Farnham were once used for hop drying and storage. The town became prospe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b5c85d0e0c2b9a0c72e405673ab0e8d
https://doi.org/10.3828/liverpool/9781789622515.003.0011
https://doi.org/10.3828/liverpool/9781789622515.003.0011
Autor:
Patrick Grattan
The debate on which cooling methods gave the best quality of hop. Foot pressing of hops in the pocket by a “bagster” eventually replaced by mechanised presses. Sewing up the hop pocket. Transport of hop pockets to market by boat or road
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71d129b82165ef14ca999563251509a4
https://doi.org/10.3828/liverpool/9781789622515.003.0004
https://doi.org/10.3828/liverpool/9781789622515.003.0004