This text contains a detailed treatise on the science of brewing, based on six lectures given by the author at Finsbury Technical College of the 'City and Guilds of London Institute' in 1889. The object of this work is to provide in a convenient and accessible form, information on the processes of brewing and materials employed in the industry. It also aims to connect such knowledge with the day-to-day practice of brewing. This is a text that will certainly appeal to those serious about brewing, and it makes for a worthy addition to collections of brewing literature. The chapters of this book include: 'Classification of brewing waters from mineral standpoint'; 'Waters containing large proportions of gypsum'; 'Waters containing small proportions of gypsum, or no gypsum'; 'The effect of saline constituents on the character of beers, with special reference to the brewing of pale ale'; and many more. We are proud to republish this antique book here complete with a new introduction on brewing beer.
