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.