The Theory and Practice of Brewing

In this freshly revised edition, a 1761 brewer sets out to replace vague traditions with a clear, scientific footing for making malt liquors. Written as a series of letters to a royal physician, the opening frames the work as both a scholarly pursuit and a humble service to the craft. Listeners will hear the author's earnest voice, full of respect for experimentation and an invitation to join the quest for reliable, repeatable brewing.

The treatise walks through every stage of the process, from the properties of fire, air, water, and earth to the chemistry of barley, hops, and yeast. Detailed sections explain measuring heat, grinding grain, controlling fermentation, and managing cellar stocks, all illustrated with practical calculations and cautionary anecdotes. For modern homebrewers or history buffs, the book offers a vivid glimpse into eighteenth‑century science, making the complex art of brewing feel both tangible and timeless.