Treatment of Brewing Water in the Light of Modern Chemistry This item is not currently in stock. » Notify me when this item is available... Enter your email address below, and we'll notify you as soon as this item becomes available. [read more] Your email: ... See shipping rates for this item ... Email a friend about this item ... Link to this page

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Publisher: Wallerstein Laboratories, 1935.
Hard Cover, 79 pages, 6x9.
Item #1412

During the brewing industry's dormant years of prohibition, a great number of scientific disciplines had undergone significant advancement. After Repeal in 1933, many technical manuals began appearing to help brewers apply these new advances to their art. Published by Wallerstein Laboratories of New York, THE TREATMENT OF BREWING WATER is one of them. It examines every aspect of "modern" brewing water treatment, including the developments of English and German brewing chemists. The chemical composition of water is given for 32 U.S. states where breweries are prevalent, with breakdowns by major city. Also included is a brief look at the famous brewing waters of Burton-on-Trent, Dortmund, Dublin, London, Pilsen and Munich.