About beer and its manufacturing technique, its nature, its powers and energies

About the book

In 16. In the century, the Bohemian polymath Tadeáš Hájek z Hájku (Thaddaeus Hagecius von Hayck), who lives in Prague, wrote numerous scientific writings-from mathematics to medicine and botany to astronomy. In 1585 he published the basic treatise “DE CERVISIA” on malting and beer production in Bohemia and Prague. For the first time, this work contains detailed information on beer brewing. Hayck describes, among other things, the use of raw materials, the production of wort, fermentation, filling as well as the properties and differences of different types of beer. The book is considered one of the earliest known publications in this field in Europe.

This script was previously only available in Latin-the language of the original from 1585-as well as in Czech and English translations. With Dr. Nikolaus Thurn, private lecturer at the Institute for Greek and Latin Philology at the Free University of Berlin, translated and published by the Society for the History of Brewing, this work is now available in German for the first time. The original Latin version of the German translation is compared.

Published by the Society for the History of Brewing Berlin (GGB) e.V.