[Beer. Brewer's manual] Abrégé théorique de l'art de brasser,

contenant des essais sur la nature & les propriétés de l'eau, du malt ou dréch, & du houblon; La doctrine de la fermentation; l'action de l'air; les effets de la chaleur & du froid sur les liquers qui fermentent, & la nécessité de l'usage du thermomètre dans les brasseries. Traduit de l'Anglois de M. J. Richardson. Lille, printeds by J.B. Henry for C.F.J. Jehoucq, 1779, (4),XXIII,(1),100 p., 19th-century halfleather, gilt and ribbed back with morocco letterpiece.

Half title and last page sl. tanned. Binding with some wear. Good copy with bookplate of Collection Quarré-Reybourbon (Lille) on the inside of the front board. Very rare French translation of this important brewer's manual. John Richardson was the first to approach the brewing process in a scientific manner. Obviously, he also explains why English beer is superior to continental beer. This edition with additions related to Flanders and France.