Theory and Practice of Brewing
Michael Combrune
Play
Length 9 h 24 min
Chapters 37
First published 1804
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
Chapters
1
An Explanation of the Technical Terms Read by BettyB 18:52
2
Of Fire Read by Gren 8:41
3
Of Air Read by Peter Musgrove 6:55
4
Of Water Read by Christina M Clark 17:50
5
Of Earth Read by Foon 1:25
6
Of Menstruums or Dissolvents Read by Foon 8:34
7
Of the Thermometer Read by ToddHW 12:44
8
Of the Vine, its Fruits, and Juices Read by bpgower98 22:00
9
Of Fermentation in General Read by Adam Santoni 19:17
10
Of Artificial Fermentation Read by Adam Santoni 11:49
11
Of the Nature of Barley Read by Pete McElveen 7:31
12
Of Malting Read by Valentina Vocelli 25:49
13
Of the Different Properties of Malt, and of the Number of its Fermentable Parts Read by markevogt 29:36
14
Observations on Defective Malts Read by Pete McElveen 10:35
15
The Practice of Brewing Read by Christina M Clark 7:44
16
Of the Heat of the Air Read by Jennifer Stearns 16:52
17
Of Grinding Read by Monika M. C. 4:03
18
Of Extraction, part 1 Read by Ariphron 27:08
19
Of Extraction, part 2 Read by Lynda Marie Neilson 42:05
20
Of the Nature and Properties of Hops Read by Lucretia B. 33:46
21
Of the Lengths Necessary to Form Malt-Liquors of the Several Denominations Read by Monika M. C. 4:18
22
Method of Calculating the Height in the Copper at which Worts Are to Go out Read by Elsie Selwyn 11:47
23
Of Boiling Read by Availle 8:05
24
Of the Quantity of Water wasted; and of the Application of the preceding Rules to two different processes of Brewing Read by Elsie Selwyn 5:55
25
Of the Division of the Water for the respective Worts and Mashes, and of the Heat adequate to each of these Read by Matthew Newell 28:25
26
An enquiry into the Volume of Malt, in order to reduce the Grist to liquid Measure Read by Lucretia B. 35:17
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 Read by Lynda Marie Neilson 21:52
28
Of Mashing Read by Brian James 4:18
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 Read by Chris Gray 25:26
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 Read by Kathleen Moore 13:25
31
Of Yeast, its nature, and contents, and of the manner and quantities in which it is to be added to the worts Read by Kathleen Moore 11:17
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 Read by Kathleen Moore 14:57
33
Of the signs generally directing the processes of Brewing, and their comparison with the forgoing Theory and Practice Read by Kathleen Moore 5:19
34
An enquiry into what may be, at all times, a proper stock of Beer, and the management of it in the cellars Read by Kathleen Moore 5:27
35
Of Precipitation, and other remedies, applicable to the diseases incident to Beers Read by Matthew Newell 14:40
36
Of Taste Read by ToddHW 7:59
37
Appendix Read by Elsie Selwyn 11:47
From LibriVox, read by volunteers and in the public domain. LibriVox page (opens librivox.org) , the text (opens gutenberg.org) , all files on the Internet Archive (opens archive.org) .
