SOLDES
Jusqu'à -70% sur une sélection d'articles*
The Theory and Practice of Brewing
Par :Formats :
Disponible dans votre compte client Decitre ou Furet du Nord dès validation de votre commande. Le format ePub est :
- Compatible avec une lecture sur My Vivlio (smartphone, tablette, ordinateur)
- Compatible avec une lecture sur liseuses Vivlio
- Pour les liseuses autres que Vivlio, vous devez utiliser le logiciel Adobe Digital Edition. Non compatible avec la lecture sur les liseuses Kindle, Remarkable et Sony
, qui est-ce ?Notre partenaire de plateforme de lecture numérique où vous retrouverez l'ensemble de vos ebooks gratuitement
Pour en savoir plus sur nos ebooks, consultez notre aide en ligne ici
C'est si simple ! Lisez votre ebook avec l'app Vivlio sur votre tablette, mobile ou ordinateur :
- FormatePub
- ISBN978-2-5281-1526-8
- EAN9782528115268
- Date de parution01/09/2025
- Protection num.pas de protection
- Infos supplémentairesepub
- ÉditeurScience & Technology Publishing
Résumé
The Theory and Practice of Brewing by Michael Combrune is a comprehensive and influential treatise first published in the 18th century, offering an in-depth exploration of the art and science of brewing beer. Drawing from both practical experience and scientific inquiry, Combrune meticulously details every stage of the brewing process, from the selection and preparation of raw materials-such as malt, hops, and water-to the intricacies of fermentation, temperature control, and storage.
The book is notable for its pioneering approach to applying scientific principles, particularly thermometry, to brewing, aiming to standardize and improve the quality and consistency of beer production. Combrune discusses the chemical and physical changes that occur during malting and mashing, the importance of precise temperature management, and the effects of different ingredients on the flavor, strength, and clarity of the final product.
He also addresses common challenges faced by brewers, such as spoilage and contamination, and offers practical solutions based on observation and experimentation. The text is enriched with tables, calculations, and detailed explanations, making it both a practical manual for contemporary brewers and a valuable historical document for those interested in the evolution of brewing technology. Beyond its technical content, The Theory and Practice of Brewing reflects the broader context of 18th-century scientific advancement and the growing importance of quality control in commercial brewing.
Combrune's work helped lay the foundation for modern brewing methods and remains a significant reference for historians, brewers, and enthusiasts seeking to understand the origins and development of beer-making practices.
The book is notable for its pioneering approach to applying scientific principles, particularly thermometry, to brewing, aiming to standardize and improve the quality and consistency of beer production. Combrune discusses the chemical and physical changes that occur during malting and mashing, the importance of precise temperature management, and the effects of different ingredients on the flavor, strength, and clarity of the final product.
He also addresses common challenges faced by brewers, such as spoilage and contamination, and offers practical solutions based on observation and experimentation. The text is enriched with tables, calculations, and detailed explanations, making it both a practical manual for contemporary brewers and a valuable historical document for those interested in the evolution of brewing technology. Beyond its technical content, The Theory and Practice of Brewing reflects the broader context of 18th-century scientific advancement and the growing importance of quality control in commercial brewing.
Combrune's work helped lay the foundation for modern brewing methods and remains a significant reference for historians, brewers, and enthusiasts seeking to understand the origins and development of beer-making practices.