Michael Combrune and the Chemistry of Brewing in the 18th Century

Explore the fascinating intersection of chemistry and brewing in 18th-century England through this Royal Society of Chemistry lecture examining Michael Combrune's revolutionary approach to beer production. Discover how this small London brewer challenged traditional brewing methods by advocating for "philosophical brewing" based on Herman Boerhaave's chemical theories and the systematic use of scientific instruments like thermometers to control brewing processes. Learn about Combrune's efforts in the 1750s and 1760s to address quality inconsistencies in English beer through the application of rigorous scientific principles and chemical knowledge. Examine why English brewers largely rejected Combrune's ideas as "too philosophical" while understanding how certain aspects of his program were selectively adopted where they could be integrated with traditional practices to improve beer production efficiency. Gain insights into the historical development of brewing science and the tension between traditional craft methods and emerging scientific approaches in 18th-century industrial practices.