The Theory and Practice of Brewing

Name: The Theory and Practice of Brewing
Author: Combrune, Michael

Combrune, Michael

Brewing

Produced by Chris Curnow, Turgut Dincer and the Online
Distributed Proofreading Team at http://www.pgdp.net (This
file was produced from images generously made available
by The Internet Archive)

  THE

  THEORY AND PRACTICE

  OF

  BREWING.

  BY MICHAEL COMBRUNE, BREWER.

  ORIGINALLY PUBLISHED WITH PERMISSION OF THE MASTER, WARDENS,
  AND COURT OF ASSISTANTS OF THE WORSHIPFUL
  COMPANY OF BREWERS.

  A NEW EDITION.

  CORRECTED AND GREATLY ENLARGED BY THE AUTHOR.

  _LONDON_:

  PRINTED FOR VERNOR AND HOOD, LONGMAN AND REES, CUTRELL
  AND MARTIN, AND J. WALKER,

  _By J. Wright, St. John’s Square, Clerkenwell_.

  1804.

TO

DOCTOR PETER SHAW,

_PHYSICIAN TO HIS MAJESTY_,

FELLOW OF THE ROYAL COLLEGE OF PHYSICIANS OF LONDON,

AND OF THE ROYAL SOCIETY.

SIR,

The brewing of malt liquors has hitherto been conducted by such vague
traditional maxims, that an attempt to establish its practice on truer
and more fixed principles must, like every new essay, be attended with
difficulties.

Your works, Sir, will be lasting monuments, not only of your great
abilities, but also of your zeal for the improvement of the arts,
manufactures, and commerce of your country. You will therefore permit
me to place under your patronage this treatise, which, if it can boast
no other merit, has that of having been undertaken and finished by your
advice and counsel.

Some favor, I hope, will be shewn for this distant endeavour to imitate
the laudable example you have set, and whatever be the success, I shall
ever glory in the opportunity it has given me of professing myself
publicly,

  Sir,
  Your most obedient,
  And most obliged humble Servant,
  MICHAEL COMBRUNE.

  _Hampstead, Middlesex,
  December 15, 1761._

THE

CONTENTS.

               Page

  PART I.

  Explanation of technical terms,                           1

  SECTION I.

  Of Fire,                                                 13

  SECTION II.

  Of Air,                                                  19

  SECTION III.

  Of Water,                                                24

  SECTION IV.

  Of Earth,                                                33

  SECTION. V.

  Of Menstruums or Dissolvents,                            34

  SECTION VI.

  Of the Thermometer,                                      39

  SECTION VII.

  Of the Vine, its fruits, and juices,                     50

  SECTION VIII.

  Of fermentation in general,                              66

  SECTION IX.

  Of artificial fermentation,                              80

  SECTION X.

  Of the nature of Barley,                                 89

  SECTION XI.

  Of Malting,                                              94

  SECTION XII.

  Of the different Properties of Malt, and of the number
    of its fermentable Parts,                             113

  SECTION XIII.

  Observations on defective Malts,                        131

  PART II.

  SECTION I.

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The Theory and Practice of Brewing

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