The Theory and Practice of Brewing (Classic Reprint), by Michael Combrune
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The Theory and Practice of Brewing (Classic Reprint), by Michael Combrune
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Excerpt from The Theory and Practice of BrewingThe difference that appears in the several processes of brewing, though executed with the same materials, by the same persons, and to the same intent, is generally acknowledged. The uneasiness this must occasion to these, who are charged with the directive part of the business, cannot be small: and, the more desirous they are of well executing the charge incumbent on them, the greater is their disappointment, when frustrated in their hopes. To remove this uncertainty, no method seems preferable to that of experiment, as it is that alone, which can establish this, and any other art, upon a solid foundation. But those, who have the courage, and grudge neither time nor expence, to multiply and to vary their trials, too often acquire the name of idle refiners, and, what is worse, too frequently deserve it. The operations of nature elude superficial enquiries. Where we have few or no principles for our guides, many experiments are made, which tend only to confound or deceive. Effects seen, without a sufficient knowledge of their causes, must often be neglected or viewed in an improper light; those that are remembered are seldom faithfully reported, and, for want of distinguishing the several circumstances that attend them, become the support of old prejudices, or the foundation of new ones.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
The Theory and Practice of Brewing (Classic Reprint), by Michael Combrune- Published on: 2015-09-27
- Original language: English
- Number of items: 1
- Dimensions: 9.02" h x .68" w x 5.98" l, .96 pounds
- Binding: Paperback
- 324 pages
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Most helpful customer reviews
3 of 3 people found the following review helpful. Not sure why something that is freely available in the public domain is being sold at such markup... By Erik G. Nyquist While the book itself is absolutely fascinating ( And has been referred to by the likes of Thomas Jefferson), it is in the public domain; the text in its entirety is freely available online. Just do a Google search for the title. As such, I am at a loss as to why it is being sold, and at such a high price to boot. I can see the appeal of a hard copy of a book like this; but if going for the eBook version, I'd recommend going with something that is free. like the project Gutenberg rendition.
1 of 1 people found the following review helpful. Essential for the brewer By Timothy George Roettiger/Belgian Mare Brewery This book is an essential addition to the bookshelf of any serious brewer. What this book provides is brewing history that does not know it is history. By that I mean that the author is writing from the point of view of a serious practitioner of his craft communicating to a contemporary audience. This is much more useful than filtered and packaged history from a modern point of view.The reader is given a very precise description of the methods of brewing that were considered the most advanced at the time of publication (1804).From the start of the preface when the author speaks of how useful the new invention of the theromometer is, the reader is made aware that they are entering a different world. They enter a world where the understanding of biology and chemistry are radically different from that of the current world (ex: fire was believed to flow through pores in the kettle and infuse the water to make it boil). The astute reader will gain an appreciation of the limitations brewers of the time faced and a greater understanding of how and why brewing processes evolved toward today's techniques. Plus, more than a few ideas for experimentation.The language is a bit different from today's English so the reader will be faced with many archaic terms and spellings. Fortunately, the first chapter is a glossary. After that, head for the OED.To sum up: This is great history and food for experimentation for the adventurous brewer.
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