The Theory and Practice of Brewing


Lu par LibriVox Volunteers

(5 étoiles; 2 critiques)

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 (9 hr 23 min)

Chapitres

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