i
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 hithertobeen conducted by such vague traditionalmaxims, that an attempt to establish itspractice on truer and more fixed principlesmust, like every new essay, be attendedwith difficulties.
Your works, Sir, will be lasting monuments,not only of your great abilities, butalso of your zeal for the improvement ofthe arts, manufactures, and commerce ofyour country. You will therefore permitme to place under your patronage thistreatise, which, if it can boast no othermerit, has that of having been undertakenand finished by your advice and counsel.
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Some favor, I hope, will be shewn forthis distant endeavour to imitate the laudableexample you have set, and whateverbe the success, I shall ever glory in theopportunity it has given me of professingmyself publicly,
Sir,
Your most obedient,
And most obliged humble Servant,
Michael Combrune.
Hampstead, Middlesex,
  December 15, 1761.
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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,
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