The boiling point rise (elevation) of aqueous industrial solutions is often of significant importance for the design of process conditions, equipment, heat balances, etc. However, few rigorous methods exist for predicting boiling point elevation in complex, multicomponent, electrolyte solutions. An example of such a solution is the black liquor obtained in kraft pulp production: a complex mixture of organic and inorganic ions including Na +, K + OH -, HS - C0 3 2- S0 4 2- S 20 3 2- CH 3COO - various phenolates and many more. This work shows one application of the semi-empirical Pitzer method to the theoretical prediction of the boiling point rise in industrial black liquor solutions. The values of the boiling point elevation were measured in two series of black liquors from representative Swedish mills, including both the original and lignin-lean black liquor at different solid contents. The results show a good agreement between experimental and predicted values at low to moderate solid content, and good qualitative prediction at high solid content.