The Theory and Practice of Brewing

Michael COMBRUNE ( - 1773)

This is an elaborate treatise on how to brew beer. That art is as noble today as it was in 1761, when this book was first published, and Mr. Combrune was a master of his art. After reading his work on this topic, a glass of beer can be enjoyed on quite a different level. - Summary by Carolin

Genre(s): Crafts & Hobbies, Cooking

Language: English

Section Chapter Reader Time
Play 01 An Explanation of the Technical Terms BettyB
00:18:52
Play 02 Of Fire Gren
00:08:41
Play 03 Of Air Peter Musgrove
00:06:55
Play 04 Of Water Christina M Clark
00:17:50
Play 05 Of Earth Foon
00:01:25
Play 06 Of Menstruums or Dissolvents Foon
00:08:34
Play 07 Of the Thermometer ToddHW
00:12:44
Play 08 Of the Vine, its Fruits, and Juices bpgower98
00:22:00
Play 09 Of Fermentation in General Adam Santoni
00:19:17
Play 10 Of Artificial Fermentation Adam Santoni
00:11:49
Play 11 Of the Nature of Barley Pete McElveen
00:07:31
Play 12 Of Malting Valentina Vocelli
00:25:49
Play 13 Of the Different Properties of Malt, and of the Number of its Fermentable Parts markevogt
00:29:36
Play 14 Observations on Defective Malts Pete McElveen
00:10:35
Play 15 The Practice of Brewing Christina M Clark
00:07:44
Play 16 Of the Heat of the Air Jennifer Stearns
00:16:52
Play 17 Of Grinding Monika M. C.
00:04:03
Play 18 Of Extraction, part 1 Ariphron
00:27:08
Play 19 Of Extraction, part 2 Lynda Marie Neilson
00:42:05
Play 20 Of the Nature and Properties of Hops Lucretia B.
00:33:46
Play 21 Of the Lengths Necessary to Form Malt-Liquors of the Several Denominations Monika M. C.
00:04:18
Play 22 Method of Calculating the Height in the Copper at which Worts Are to Go out Elsie Selwyn
00:11:47
Play 23 Of Boiling Availle
00:08:05
Play 24 Of the Quantity of Water wasted; and of the Application of the preceding Rules to two different processes of Brewing Elsie Selwyn
00:05:55
Play 25 Of the Division of the Water for the respective Worts and Mashes, and of the Heat adequate to each of these Matthew Newell
00:28:25
Play 26 An enquiry into the Volume of Malt, in order to reduce the Grist to liquid Measure Lucretia B.
00:35:17
Play 27 Of the Proportion of cold Water to be added to that which is on the point of Boiling, in Order to obtain the desired heat in the Extract Lynda Marie Neilson
00:21:52
Play 28 Of Mashing Brian James
00:04:18
Play 29 Of the Incidents, which cause the Heat of the Extract to vary from the Calculation, the allowances they require, and the means to obviate their effects Chris Gray
00:25:26
Play 30 Of the disposition of the Worts when turned out of the Copper, the thickness they should be laid at in the Backs to cool, and the heat they should retain for fermentation, under the several circumstances Kathleen Moore
00:13:25
Play 31 Of Yeast, its nature, and contents, and of the manner and quantities in which it is to be added to the worts Kathleen Moore
00:11:17
Play 32 Of practical Fermentation, and the management of the several sorts of Malt Liquors, to the period, at which they are to be cleansed or put into the Casks Kathleen Moore
00:14:57
Play 33 Of the signs generally directing the processes of Brewing, and their comparison with the forgoing Theory and Practice Kathleen Moore
00:05:19
Play 34 An enquiry into what may be, at all times, a proper stock of Beer, and the management of it in the cellars Kathleen Moore
00:05:27
Play 35 Of Precipitation, and other remedies, applicable to the diseases incident to Beers Matthew Newell
00:14:40
Play 36 Of Taste ToddHW
00:07:59
Play 37 Appendix Elsie Selwyn
00:11:47