The Theory and Practice of Brewing
The theory and practice of brewing
The owner of a brewery and several public houses in Hampstead, then a suburb of London, author Michael Combrune wrote this book as an expanded version of an earlier work, incorporating his experiments on malts and fermentation, among other aspects of the brewing and wine-making trades. Scientifically minded, he pioneered the thermometer as a crucial diagnostic tool for these processes. The Libraries' copy was acquired in a major purchase of trade literature from the Franklin Institute in 1986.
This book features mid-18th century full leather binding. The cover is detached and the leather is suffering from red rot. The texblock is in good condition. Conservators will retain the original covers but create a new case for the textblock. A double tray box will be created to house the re-bound volume with the original cover.
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Adoption Type: Preserve for the Future