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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

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The Theory and Practice of Brewing