Michael COMBRUNEL'Art de brasser, traduit de l'anglais; renfermant les principes de la théorie et ceux de la pratique.
Paris, chez Le Normant, an X - 1802.
8vo, period binding, half fawn calf over paper-covered boards, smooth spine with 6 compartments, red morocco lettering piece. 389 pp. (of which the half-title and the title), (3) pp. of table. Complete.
First French Edition of an important and scientifically innovative work on brewing, “the first attempt to establish rules and principles for the art of brewing” (H.P. Kraus).
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 and is credited with bringing prominence to the use of formal chemistry to the brewer’s trade.
A fine copy.
Ref. Gérard Oberlé, Fastes de Bachus, 1122 / Not in Bitting, Brunet, Graesse, Maggs, Monglond, Simon et Vicaire