The Theory and Practice of Brewing

BY MICHAEL COMBRUNE, Brewer.
ORIGINALLY PUBLISHED WITH PERMISSION OF THE MASTER, WARDENS, AND COURT OF ASSISTANTS OF THE WORSHIPFUL COMPANY OF BREWERS.
A NEW EDITION. CORRECTED AND GREATLY ENLARGED BY THE AUTHOR.
LONDON : PRINTED FOR VERNOR AND HOOD, LONGMAN AND REES, CUTRELL AND MARTIN, AND J. WALKER, By J. Wright, St. John’s Square, Clerkenwell . 1804.
Sir,
The brewing of malt liquors has hitherto been conducted by such vague traditional maxims, that an attempt to establish its practice on truer and more fixed principles must, like every new essay, be attended with difficulties.
Your works, Sir, will be lasting monuments, not only of your great abilities, but also of your zeal for the improvement of the arts, manufactures, and commerce of your country. You will therefore permit me to place under your patronage this treatise, which, if it can boast no other merit, has that of having been undertaken and finished by your advice and counsel.

Some favor, I hope, will be shewn for this distant endeavour to imitate the laudable example you have set, and whatever be the success, I shall ever glory in the opportunity it has given me of professing myself publicly,
Sir,
Your most obedient,