TY - JOUR AB - <p>As is the case today the late medieval and early modern brewing process can be divided into<br>four phases: malting, brewing in the proper sense (boiling), fermenting and conditioning. An<br>analysis of these phases shows that technological and organizational progress was rather<br>limited in this period, especially when compared with the great innovations of the 19th<br>century. The brewer of the pre-industrial era relied on his sensory experience and based his<br>manual work on the orally transmitted traditions that from time to time were completed with<br>some tips from a written recipe or a printed beer manual. Prospective brewers learned their<br>craft as an apprentice to a master within the guild. The main innovation in the brewing<br>process was undoubtedly the full assimilation of hops as an essential raw material. Other<br>improvements must have occurred as well, though they are difficult to detect. The growing<br>size of the kettle provides a good indication of such improvements since it proves that the size<br>of an average brew was continuously increasing between 1400 and 1800.</p> AU - Erik Aerts DA - 2009/1// DO - 10.21825/kzm.v63i0.17450 IS - 0 VL - 63 PB - Koninklijke Zuid-Nederlandse Maatschappij voor Taal- en Letterkunde en Geschiedenis PY - 2009 TI - Het brouwproces in Brabant en Vlaanderen tijdens de late middeleeuwen en de nieuwe tijd T2 - Handelingen - Koninklijke Zuid-Nederlandse maatschappij voor taal- en letterkunde en geschiedenis UR - https://openjournals.ugent.be/kzm/article/id/72095/ ER -