Historical Reference to Gravity Brewing
The Theory and Practice of Brewing, written by Michael Combrune in 1762, is the first comprehensive set of rules and principles on brewing. After experimentation with the natural elements of fire, air, water, and earth, it was clear to him that:
None of the operations, either of nature or art, can be carried on without the action or assistance of air...Air abounds with water, and is perpetually penetrating and insinuating itself into every thing capable of receiving it. Its weight, or gravitating force, must necessarily produce numberless effects.
Historical Reference to Bottle Conditioning
In 1609, Sir Hugh Plat wrote Delightes for Ladies and described what was known as the “true bottling of beer” at the time: bottle conditioning.
When your Beer is 10 or 12 dayes olde, whereby it is growne reasonable cleare, then bottle it, making your corkes very fit for the bottle, and stoppe them close: but drink not of this beer, till they begin to work againe, and mantle, and then you shall find the same most excellent and spritely drinke: and this is the reason why bottle ale is both so windy and muddy, thundering and smoking upon the opening of the bottle, because it is commonly bottled the same day that it is laid into the cellar; whereby his yeast, being an exceeding windy substance, being also drawn with the Ale not yet fined, doth incorporate with the drinke, and maketh it also very windy.
The two most traditional processes that we use - gravity brewing and bottle conditioning - have been used in brewing for hundreds of years yet are beginning to become a lost art in the modern brewhouse. We here at New World Ales pride ourselves on maintaining these traditions with our own unique interpretations of these classic processes.