Of the Lengths Necessary to Form Malt-Liquors of the Several Denominations

Cooking

The Theory and Practice of Brewing

by 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

Listen next episodes of The Theory and Practice of Brewing:
An enquiry into the Volume of Malt, in order to reduce the Grist to liquid Measure , An enquiry into what may be, at all times, a proper stock of Beer, and the management of it in the cellars , Appendix , Method of Calculating the Height in the Copper at which Worts Are to Go out , Of Boiling , Of Mashing , 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 , Of Precipitation, and other remedies, applicable to the diseases incident to Beers , Of Taste , 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 , Of the Division of the Water for the respective Worts and Mashes, and of the Heat adequate to each of these , 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 , 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 , Of the Quantity of Water wasted; and of the Application of the preceding Rules to two different processes of Brewing , Of the signs generally directing the processes of Brewing, and their comparison with the forgoing Theory and Practice , Of Yeast, its nature, and contents, and of the manner and quantities in which it is to be added to the worts