Chicago: Wahl-Henius Institute, 1901. 1st Edition. xv, 1, 266 pp. Numerous b/w illustrations, tables and equations in text. 8vo., 6.5" x 4.25" Original full limp leather with extended flap that folds over the upper cover and is stamped in gilt, backstrip stamped in gilt, AEG, floral endpapers. A VG copy, internally bright, some professional restoration to joints (especially concerning the extended flap), some chipping and rubbing to covers, minor scattered worming affects a few pages, otherwise clean and complete, overall VG. Item #44947
A scarce pre-prohibition guide to brewing. Authors Dr. Robert Wahl and Dr. Max Henius founded the Wahl-Henius Institute of Fermentology in Chicago in 1886, and operated successfully until prohibition in 1921, when the brewing trade nearly dissolved and forced its closure and sale. This title is considered of two of the most important pre-prohibition texts on beer and brewing due to its near encyclopedic vision, detailed illustrations, and scope which covers nearly every known (for the time) detail of the brewing process from chemistry, ingredients, brewing materials, buildings and pumps, yeast and wort, storage, bottling, beer varieties, legal regulations, and an A-Z dictionary of terms (to name a few).