Audiobook

Theory and Practice of Brewing

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

Year of Publication: 1804Genres: Cooking , Crafts & Hobbies

Running Time: 09 hours 23 minutes 30 seconds

#	Chapter Name
1	An Explanation of the Technical Terms BettyB	18:52
2	Of Fire Gren	8:41
3	Of Air Peter Musgrove	6:55
4	Of Water Christina M Clark	17:50
5	Of Earth Foon	1:25
6	Of Menstruums or Dissolvents Foon	8:34
7	Of the Thermometer ToddHW	12:44
8	Of the Vine, its Fruits, and Juices bpgower98	22:00
9	Of Fermentation in General Adam Santoni	19:17
10	Of Artificial Fermentation Adam Santoni	11:49
11	Of the Nature of Barley Pete McElveen	7:31
12	Of Malting Valentina Vocelli	25:49
13	Of the Different Properties of Malt, and of the Number of its Fermentable Parts markevogt	29:36
14	Observations on Defective Malts Pete McElveen	10:35
15	The Practice of Brewing Christina M Clark	7:44
16	Of the Heat of the Air Jennifer Stearns	16:52
17	Of Grinding Monika M. C.	4:03
18	Of Extraction, part 1 Ariphron	27:08
19	Of Extraction, part 2 Lynda Marie Neilson	42:05
20	Of the Nature and Properties of Hops Lucretia B.	33:46
21	Of the Lengths Necessary to Form Malt-Liquors of the Several Denominations Monika M. C.	4:18
22	Method of Calculating the Height in the Copper at which Worts Are to Go out Elsie Selwyn	11:47
23	Of Boiling Availle	8:05
24	Of the Quantity of Water wasted; and of the Application of the preceding Rules to two different processes of Brewing 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 Matthew Newell	28:25
26	An enquiry into the Volume of Malt, in order to reduce the Grist to liquid Measure 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 Lynda Marie Neilson	21:52
28	Of Mashing 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 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 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 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 Kathleen Moore	14:57
33	Of the signs generally directing the processes of Brewing, and their comparison with the forgoing Theory and Practice 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 Kathleen Moore	5:27
35	Of Precipitation, and other remedies, applicable to the diseases incident to Beers Matthew Newell	14:40
36	Of Taste ToddHW	7:59
37	Appendix Elsie Selwyn	11:47