Theory and Practice of Brewing

For the longest time, brewing was considered an Art, and a brewer was considered an Artisan. In 1762, Michael Combrune changed the brewing world forever. He published The Theory and Practice of Brewing, a book which treated brewing as a Science and not just an Art. Combrune, a professional brewer at the time, was the first person to perceive and document brewing as a science. The Theory and Practice of Brewing is Combrune's theories on brewing and the practical application of these theories applied to brewing beers of the time. The Theory and Practice of Brewing was the first book to advocate the use of the thermometer in beer brewing! Nothing like this book had ever been published. The book can be considered a view into the mind of an 18th Century brewer.The book is presented in beautiful hardcover bound in bonded leather with gold foil stamping on the cover and spine.Combrune, Michael is the author of 'Theory and Practice of Brewing', published 2004 under ISBN 9780971807358 and ISBN 0971807353.