Mouse Mat : Anglo-Bavarian Brewery, Shepton Mallet
Home Decor from Mary Evans Picture Library
Anglo-Bavarian Brewery, Shepton Mallet
Anglo-Bavarian Brewery, Shepton Mallet, England. The growing floor Date: 1889
Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries
Media ID 14268065
© Mary Evans Picture Library
1889 Anglo Bavarian Beer Breweries Brewers Brewery Brewing Floor Growing Mallet Shepton
Mouse Pad
Bring some life into your office, or create a heartfelt gift, with a personalised deluxe Mouse Mat. Made of high-density black foam with a tough, stain-resistant inter-woven cloth cover they will brighten up any home or corporate office.
Archive quality photographic print in a durable wipe clean mouse mat with non slip backing. Works with all computer mice
Estimated Product Size is 24.2cm x 19.7cm (9.5" x 7.8")
These are individually made so all sizes are approximate
Artwork printed orientated as per the preview above, with landscape (horizontal) or portrait (vertical) orientation to match the source image.
EDITORS COMMENTS
This photograph, taken in 1889, offers a glimpse into the bustling world of the Anglo-Bavarian Brewery in Shepton Mallet, England. The growing floor of the brewery, filled with barrels and vats, showcases the industrious nature of the 19th-century brewing process. The Anglo-Bavarian Brewery was a pioneer in the English brewing industry, blending traditional English brewing techniques with the innovative methods brought over from Bavaria. The photograph captures the essence of the brewery's historical significance, as the industry was undergoing a period of rapid growth and modernization. The Anglo-Bavarian Brewery was at the forefront of this transformation, using the latest technology to increase production and improve the quality of their beer. The image reveals the intricacies of the brewing process, with malted barley being transported from the malting floor to the mash tun, where it would be mixed with hot water to create a thick porridge-like consistency known as mash. This mash would then be drained, leaving behind a sweet liquid called wort, which would be boiled with hops to create the distinctive flavor of the beer. The barrels in the foreground of the photograph are filled with fermenting beer, with the yeast converting the sugars in the wort into alcohol. The barrels would be left to age for several weeks or even months, allowing the beer to develop its unique character and flavor. This photograph is a testament to the rich history of the Anglo-Bavarian Brewery and the broader brewing industry in England during the late 19th century. It offers a fascinating glimpse into a bygone era, when the production of beer was a labor-intensive and intricate process that required a deep understanding of both science and tradition.
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