worts and to beer, and which can be performed readily by every brewer. The purpose of this little book is to assist rather than to instruct brewers in testing for themselves the quality of their brewing waters, the quality of their various brewing materials, and the quality of their worts and beers. The chapters contained within include: 'Brewing Waters'; 'Brewing Materials – Barley, Malt, Sugars, Hops, Yeast'; and 'Wort and Beer'. Originally published in 1884, we are proud to republish this antique book now complete with a new introduction on brewing beer.

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