Michael Combrune

Theory and Practice of Brewing, The 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

Website

16 September 2026

Appendix

16 September 2026

Of Taste

16 September 2026

Of Precipitation, and other remedies, applicable to the diseases incident to Beers

16 September 2026

An enquiry into what may be, at all times, a proper stock of Beer, and the management of it in the cellars

16 September 2026

Of the signs generally directing the processes of Brewing, and their comparison with the forgoing Theory and Practice

16 September 2026

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

16 September 2026

Of Yeast, its nature, and contents, and of the manner and quantities in which it is to be added to the worts

16 September 2026

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

16 September 2026

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

16 September 2026

Theory and Practice of Brewing, The by Michael Combrune ( - 1773)

Episodes

Appendix

Of Taste

Of Precipitation, and other remedies, applicable to the diseases incident to Beers

An enquiry into what may be, at all times, a proper stock of Beer, and the management of it in the cellars

Of the signs generally directing the processes of Brewing, and their comparison with the forgoing Theory and Practice

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 Yeast, its nature, and contents, and of the manner and quantities in which it is to be added to the worts

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 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 Mashing