I don't "hope to find" anything. Just curious. I doubt anything can be determined conclusively from this. Also, I posted this in the All Grain subforum since that's how I brew, and I have zero interest in extract beer making (I can't bring myself to call it "brewing"...sorry).
you can't really call it brewing unless you malted the grain yourself. so much of the flavour is developed in that step. come to think of it you can't really call it brewing unless you GREW the grain youself, that's where the terroir develops. Course, to be really hands on you gotta capture your own yeast, grow, malt, and kiln your own grain, grow, and dry your own hops. manufacture your own equipment from raw materials...
extract is brewing, it's just not mashing. Now that I have all that snark out of my system I can sort of agree that when I brew extract it feels like cheating a little. and I don't like that I didn't have any control over the mashing process. luckily I feel like very talented experts did the mash for me.
Brewing is the act of extracting, though, isn't it? You don't brew instant coffee or tea, do you? The act of brewing coffee is the part where you run the water over the ground coffee beans. I guess the same thing can be said about water over grain.
You don't brew a batrch of soup or stew, you cook it. So I guess by that line of thinking extract isn't really brewing.