""Chemistry In The Brewing Room: A Course Of Lessons To Practical Brewers"" is a book written by Charles Henry Piesse and published in 1877. The book is a comprehensive guide for brewers who want to understand the chemistry behind the brewing process. It contains a series of lessons that cover topics such as the chemical composition of water, the nature of malt, the fermentation process, and the role of hops in brewing. The author explains these concepts in a clear and concise manner, using simple language and practical examples. The book also includes numerous illustrations and diagrams that help to clarify the text. Overall, ""Chemistry In The Brewing Room"" is a valuable resource for anyone interested in the science of brewing, from amateur homebrewers to professional brewers.With Tables Of Alcohol, Extract, And Original Gravity.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.