UNITED STATES DEPARTMENT OF AGRICULTURE

 BULLETIN No. 493

 Contribution from the Bureau of Chemistry

 CARL L. ALSBERG, Chief

 Washington, D. C. PROFESSIONAL PAPER March 21, 1917

 A STUDY OF AMERICAN BEERS AND ALES. 

By L. M. TOLMAN, Chief, Central Inspection District, and J. GARFIELD RILEY, Assistant Chemist, Food and Drug Inspection Laboratory, New York, N. Y. 

 * * * * *

CONTENTS. 

 Page. 

Introduction 1

Method of undertaking the investigation 2

Methods of analysis 3

Results of analysis 3

Effect of raw materials used upon composition of the finished brew 11

Conclusions 23

 * * * * *

INTRODUCTION. 

The investigation, the results of which are reported in this bulletin, was undertaken for the purpose of securing information in regard to thecomposition of brewery products made in this country. The main object ofthis investigation was to find, if possible, a means of distinguishingbeers and ales made entirely from malt from those made from malttogether with other cereal products, such as rice, corn, and cerealin. 

It was concluded, after looking into the literature, that in order toaccomplish this purpose it would be necessary to collect a series ofsamples made from the various raw materials ordinarily used and make astudy of the effect of these raw materials upon the composition of thefinished product. 

The investigation seemed desirable for the reason that practically allof the existing data related to foreign beers, in the preparation ofwhich a type of malt was used entirely different from that ordinarilyused in the production of American beers. Furthermore, very few of theexisting data relating either to foreign or domestic beers were basedupon samples concerning which exact information was available in regardto the raw materials used in the wort. 

METHOD OF UNDERTAKING THE INVESTIGATION. 

It was felt that it would be wholly unsatisfactory to make thisinvestigation by means of laboratory brewings on a small scale, as theresults thus obtained would not show the true conditions, because it isnot possible in the laboratory to duplicate exactly the mashing orfermenting processes actually used in a commercial way. It was decided, therefore, to attempt, with the cooperation of several breweries, tomake this study under the exact conditions prevailing in commercialplants. Access was secured to several breweries making different typesof products from various kinds of raw materials, under such conditionsthat it was possible to obtain a complete history of the beer throughits various stages to the finished product. One of the writers (Riley)watched the method of manufacture during its whole process and obtainedsamples of the product at the various stages of manufacture. Thus, itwas possible to procure finished samples with practically the samedegree of certainty, as regards knowledge of composition and history, aswould have been the case had they been prepared in the laboratory. 

In three different breweries manufacturing a wide range of productssamples of the wort and beer were obtained in this manner, the entireprocess of manufacture being studied in detail. A record showing thekind and amount of raw materials placed in the mash and in the cookerwas made of the samples collected from these three breweries. A recordalso was kept of the time and temperature of each operation until themash was ready to run into the kettle. The filtering and sparging[1] ofthe mash, the time of boiling in the kettle, the amount of hops addedand the point at which they were added, and the break[2] of the wortwere all noted. After the wort had been pumped from the kettle itscourse was followed through the hop jack[3] over the coolers to thesettling tank. The specific gravity or Balling[4] of the original wort, the temperature at which the product was pitched, [5] the aeration of thewort, the kind and amount of yeast added, as well as the time andmaximum temperature of the primary fermentation, also were noted. Thecourse of the beer through the storage vats, chip casks, and filters tothe racks was watched, and samples of the wort and of the beer in itsvarious stages of production were collected and examined. 

[Footnote 1: Washing the grains with hot water to remove the extract orvaluable constituents as completely as possible. ]

[Footnote 2: Precipitation and uniting, in the form of flakes, of thecoagulable albuminoids, leaving the liquid clear. ]

[Footnote 3: A filtering tank. ]

[Footnote 4: Percentage of solids in the liquor according to the Ballinghydrometer. ]

[Footnote 5: Pitching is the operation of adding the yeast to the wort. ]

METHODS OF ANALYSIS. 

The methods of analysis used were those given in Bulletin 107, revised(U. S. Dept. Agr. , Bur. Chem. ), pages 90-94, with the exception that thedetermination of phosphoric acid was made by the method used infertilizer analysis (ibid. , pp. 2-5), destroying the organic material inthe beer by digestion with strong sulphuric acid and nitric acid anddetermining the phosphoric acid finally by the optional volumetricmethod (ibid. , p. 4). The uranium acetate method given for beers was notused, for the reason that it was found to be exceedingly difficult toobtain accurate results on dark-colored beers. [1]

[Footnote 1: Riley, in his report to the Association of OfficialAgricultural Chemists for the year 1913, stated that the method givingthe most uniform results was that of ashing the beer with an excess ofstandard calcium acetate, and that while the moist combustion method inthe hands of those familiar with it gave satisfactory results, thevarious collaborators working with the method did not get as uniformresults as with the method of ashing with calcium acetate. J. Assoc. Off. Agr. Chemists 1 (1915), 138-143. ]

It was found in the estimation of dextrin by the Sachsse-Allihn method(ibid. , p. 91) that there is an error in the method of calculation ofthe amount of dextrose formed from the amount of maltose in the originalbeer. Instead of multiplying the amount of maltose in the original beerby the factor 0. 9, it should be multiplied by the factor 1. 053, as 1gram of anhydrous maltose yields, on hydrolysis, 1. 053 grams ofdextrose. The product is the quantity which should be subtracted fromthe total amount of dextrose found after hydrolysis. The extract in thebeer was determined by use of the tables of Schultz and Ostermann(ibid. , pp. 209-213). The same methods were used in the analyses of theworts as were used in the examination of the beers. 

RESULTS OF ANALYSIS. 

Tables I to IV contain the results of the analyses of the worts andfinished fermented products obtained at the various breweries where thisinvestigation was conducted, arranged so as to show readily the changeswhich took place during fermentation and, in a few cases, the changeswhich took place during storage. The results are all given in terms ofgrams per 100 cc, so that a direct comparison of the quantities of anyparticular ingredient in a definite volume of material may be made. Thecomparison of the grams per 100 cc of an ingredient in the wort, withthe grams per 100 cc in the finished fermented product, is based on theassumption that there is no appreciable change in the volume of the wortduring fermentation. 

In Table I are given the results of the analyses of 7 malt worts and thebeers produced from them. Table II contains the results of the analysesof 2 malt-and-rice worts and 2 malt-and-corn worts, and the beersproduced from them. In Table III are given the results of the analysesof 4 porter worts and the finished porters produced from them. Theresults of the analyses of 9 ale worts and the finished ales are shownin Table IV. In these four tables the extract in the original wort hasbeen calculated by multiplying the alcohol (expressed in terms of gramsper 100 cc) by 2, and adding to the product the extract of the beer, porter, or ale (expressed in terms of grams per 100 cc). In the porterand ale worts a percentage of dextrose had been added as brewer's sugar. Since dextrose reduces more copper than does maltose in thedetermination of the sugars, in order to obtain the true percentage oftotal sugars it was necessary to calculate the amount of copper reducedby the known amount of dextrose present, and then to calculate theamount of maltose. The results thus obtained are given in Tables III andIV under the heading "Reducing sugars as anhydrous maltose. "

TABLE I. --_Analyses of all-malt worts and of the beers made from them. _

Column Key:A: Sample No. B: Product. C: Date of Taking Sample. D: Specific Gravity at 15. 6°C. /15. 6°C. E: Alcohol. F: Extract. G: Extract in original wort (calculated). H: Degree of fermentation. I: Total acids as lactic. J: Volatile acids as acetic. K: Reducing sugars as anhydrous maltose. L: Dextrin. M: Protein (N × 6. 25)N: Ash. O: Phosphoric acid (as P_{2}O_{5}). P: Undetermined. Q: Color (Lovibond) in 1/4-inch cell. 

+--------+------+--------+-------+------+------+------+-----+------+| | | | | | | | | || A | B | C | D | E | F | G | H | I |+--------+------+--------+-------+------+------+------+-----+------+| | | | | Grams| Grams| Grams| | Grams|| | | | | per | per | per | | per || | | | | 100 | 100 | 100 | | 100 || | | 1911 | | cc. | cc. | cc. | | cc. ||22013-D | Wort |July 5 |1. 0518 | . .. |13. 75 | . .. | . .. |0. 198 ||22017-D | Beer |July 12 |1. 0125 | 3. 85 | 5. 16 |12. 86 |59. 88| . 216 || | | | | | | | | ||22014-D | Wort |July 6 |1. 0517 | . .. |13. 71 | . .. | . .. | . 198 ||22018-D | Beer |July 13 |1. 0124 | 3. 91 | 5. 16 |12. 98 |60. 25| . 225 || | | | | | | | | || . .. | Wort |July 7 |1. 0517 | . .. |13. 71 | . .. | . .. | . 207 ||22019-D | Beer |July 14 |1. 0135 | 3. 83 | 5. 44 |13. 10 |58. 47| . 234 || | | | | | | | | ||22015-D | Wort |July 8 |1. 0517 | . .. |13. 70 | . .. | . .. | . 198 ||22020-D | Beer |July 15 |1. 0130 | 3. 72 | 5. 22 |12. 66 |58. 77| . 236 || | | | | | | | | ||22016-D | Wort |July 10 |1. 0515 | . .. |13. 68 | . .. | . .. | . 225 ||22021-D | Beer |July 17 |1. 0147 | 3. 66 | 5. 66 |12. 98 |56. 39| . 221 || | | | | | | | | || | | 1912 | | | | | | ||16289-C | Wort |Feb. 29 |1. 0455 | . .. |12. 05 | . .. | . .. | . 216 ||16289-C | Beer |Mar. 7 |1. 0171 | 3. 02 | 6. 01 |12. 11 |49. 88| . 230 ||20714-D | Do |Apr. 18 |1. 0167 | 3. 12 | 5. 90 |12. 14 |51. 40| . 243 || | | | | | | | | ||16299-C | Wort |Mar. 1 |1. 0454 | . .. |12. 02 | . .. | . .. | . 180 ||16299-C | Beer |Mar. 18 |1. 0180 | 2. 87 | 6. 16 |11. 94 |48. 07| . 234 |+--------+------+--------+-------+------+------+------+-----+------+

+--------+------+------+------+------+------+------+------+----------+| | | | | | | | | || A | J | K | L | M | N | O | P | Q |+--------+------+------+------+------+------+------+------+----------+| | Grams| Grams| Grams| Grams| Grams| Grams| Grams| Degrees, || | per | per | per | per | per | per | per | brewer's || | 100 | 100 | 100 | 100 | 100 | 100 | 100 | scale. || | cc. | cc. | cc. | cc. | cc. | cc. | cc. | ||22013-D |0. 001 | 9. 79 | . .. |0. 862 |0. 231 |0. 098 | . .. | 13. 0 ||22017-D | . 001 | 1. 34 | 2. 33 | . 611 | . 209 | . 080 | 0. 67 | 12. 0 || | | | | | | | | ||22014-D | . 001 | 9. 79 | . .. | . 876 | . 228 | . 095 | . .. | 13. 0 ||22018-D | . 002 | 1. 36 | 2. 06 | . 614 | . 201 | . 078 | . 93 | 13. 0 || | | | | | | | | || . .. | . 001 |10. 04 | . .. | . 852 | . 252 | . 099 | . .. | 13. 0 ||22019-D | . 002 | 1. 55 | . .. | . 610 | . 215 | . 082 | . .. | 9. 0 || | | | | | | | | ||22015-D | . 001 | 9. 86 | . .. | . 841 | . 240 | . 097 | . .. | 13. 0 ||22020-D | . 002 | 1. 59 | 2. 23 | . 639 | . 206 | . 081 | . 55 | 11. 0 || | | | | | | | | ||22016-D | . 001 | 9. 84 | . .. | . 845 | . 245 | . 097 | . .. | 13. 0 ||22021-D | . 001 | 1. 85 | 2. 18 | . 635 | . 208 | . 082 | . 78 | 10. 0 || | | | | | | | | || | | | | | | | | ||16289-C | . 001 | 7. 40 | . .. | . 917 | . 232 | . 095 | . .. | 4. 0 ||16289-C | . 003 | 1. 35 | 2. 73 | . 757 | . 246 | . 082 | . 83 | 3. 0 ||20714-D | . 012 | 1. 47 | 2. 68 | . 732 | . 229 | . 090 | . 79 | 3. 0 || | | | | | | | | ||16299-C | . 001 | 7. 41 | . .. | . 874 | . 238 | . 101 | . .. | 2. 0 ||16299-C | . 012 | 1. 40 | 2. 82 | . 737 | . 240 | . 090 | . 96 | 2. 0 |+--------+------+------+------+------+------+------+------+----------+

TABLE II. --_Analyses of malt-and-rice and malt-and-corn worts and of thebeers made from them. _

Column Key:A: Sample No. B: Raw Materials. C: Product. D: Date of taking Sample. E: Specific gravity at 15. 6°C. /15. 6°C. F: Alcohol. G: Extract. H: Extract in original wort (calculated). I: Degree of fermentation. J: Total acids as lactic. K: Volatile acids as acetic. L: Reducing sugars as anhydrous maltose. M: Dextrin. N: Protein (N × 6. 25)O: Ash. P: Phosphoric acid (as P_{2}O_{5}). Q: Undetermined. R: Color (Lovibond) in 1/4-inch cell. 

+--------+----------------+------+--------+-------+------+------+------+-----+| | | | | | | | | || A | B | C | D | E | F | G | H | I |+--------+----------------+------+--------+-------+------+------+------+-----+| | | | | | Grams| Grams| Grams| || | | | | | per | per | per | || | | | | | 100 | 100 | 100 | || | | | 1911 | | cc. | cc. | cc. | ||22026-D |80 per cent | | | | | | | || | malt and 20 | | | | | | | || | per cent rice. | Wort |July 24 |1. 0459 | . .. |12. 15 | . .. | . .. ||22032-D | Do | Beer |July 31 |1. 0121 | 3. 31 | 4. 80 |11. 42 |57. 97||22036-D | Do | Wort |Aug. 9 |1. 0464 | . .. |12. 30 | . .. | . .. ||22042-D | Do | Beer |Aug. 16 |1. 0139 | 3. 18 | 5. 23 |11. 59 |54. 87||16269-C |60 per cent | | | | | | | || | malt and 40 | | | | | | | || | per cent corn. | Wort |Dec. 5 |1. 0489 | . .. |12. 95 | . .. | . .. ||16271-C | Do | Beer |Dec. 12 |1. 0149 | 3. 45 | 5. 68 |12. 58 |54. 85|| | | | | | | | | || | | | 1912 | | | | | ||16287-C | Do | do |Mar. 12 |1. 0159 | 3. 33 | 5. 76 |12. 42 |53. 62|| | | | | | | | | || | | | 1911 | | | | | ||16270-C | Do | Wort |Dec. 6 |1. 0496 | . .. | . .. |13. 14 | . .. ||16272-C | Do | Beer |Dec. 13 |1. 0152 | 3. 41 | 5. 61 |12. 43 |54. 87|| | | | | | | | | || | | | 1912 | | | | | ||16286-C | Do | do |Mar. 12 |1. 0157 | 3. 29 | 5. 68 |12. 26 |53. 67|+--------+----------------+------+--------+-------+------+------+------+-----+

+--------+------+------+------+------+------+------+------+------+----------+| | | | | | | | | | || A | J | K | L | M | N | O | P | Q | R |+--------+------+------+------+------+------+------+------+------+----------+| | Grams| Grams| Grams| Grams| Grams| Grams| Grams| Grams| Degrees, || | per | per | per | per | per | per | per | per | brewer's || | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | scale. || | cc. | cc. | cc. | cc. | cc. | cc. | cc. | cc. | ||22026-D | 0. 124|0. 001 | 8. 64 | . .. | . 714 |0. 193 |0. 069 | . .. | 2. 0 ||22032-D | . 275| . 003 | 1. 18 | 2. 47 | . 519 | . 150 | . 055 | 0. 48 | 2. 0 ||22036-D | . 126| . 001 | 8. 70 | . .. | . 624 | . 204 | . 072 | . .. | 2. 0 ||22042-D | . 243| . 003 | 1. 57 | 2. 41 | . 400 | . 156 | . 057 | . 69 | 2. 0 ||16269-C | . 144| . 003 | 9. 05 | . .. | . 461 | . 229 | . 066 | . .. | . .. ||16271-C | . 171| . 013 | 1. 63 | 2. 49 | . 308 | . 213 | . 056 | 1. 04 | . .. ||16287-C | . 180| . 014 | 1. 87 | 2. 36 | . 327 | . 208 | . 056 | . 99 | . .. ||16270-C | . 144| . 003 | 9. 32 | . .. | . 498 | . 216 | . 067 | . .. | . .. ||16272-C | . 171| . 013 | 1. 59 | 2. 58 | . 314 | . 203 | . 050 | . 93 | . .. ||16286-C | . 175| . 014 | 1. 88 | 2. 58 | . 314 | . 222 | . 058 | . 69 | . .. |+--------+------+------+------+------+------+------+------+------+----------+

TABLE III. --_Analyses of porter worts made from malt, cerealin, andbrewer's sugar, and of the porters made from these worts. _

Key:A: Sample No. B: Product. C: Date of taking sample. D: Specific gravity at 15. 6° C. /15. 6° C. E: Alcohol. F: Extract. G: Extract in original wort (calculated). H: Degree of fermentation. I: Total acids as lactic. J: Volatile acids as acetic. K: Reducing sugars as anhydrous maltose. L: Dextrin. M: Protein (N × 6. 25)N: Ash. O: Phosphoric acid (as P_{2}O_{5}). P: Undetermined. Q: Color (Lovibond) in 1/4-inch cell. 

+-------+-------+-------+------+------+------+------+-----+------+| | | | | | | | | || A | B | C | D | E | F | G | H | I |+-------+-------+-------+------+------+------+------+-----+------+| | | | | Grams| Grams| Grams| | Grams|| | | | | per | per | per | | per || | | | | 100 | 100 | 100 | | 100 || | | 1911 | | cc. | cc. | cc. | | cc. ||22023-D|Wort |July 20|1. 0572| . .. | 15. 25| . .. | . .. | 0. 270||22028-D|Porter |July 26|1. 0151| 4. 30| 6. 02| 14. 62|58. 82| . 324||22046-D| do |Aug. 21|1. 0135| 4. 48| 5. 70| 14. 66|61. 12| . 380|| | | | | | | | | ||22038-D|Wort |Aug. 11|1. 0625| . .. | 16. 66| . .. | . .. | . 234||22044-D|Porter |Aug. 18|1. 0165| 4. 75| 6. 60| 16. 10|59. 01| . 342|| | | | | | | | | ||22045-D|Wort |Aug. 18|1. 0623| . .. | 16. 62| . .. | . .. | . 234||29501-B|Porter |Aug. 25|1. 0170| 4. 72| 6. 72| 16. 16|58. 42| . 288|| | | | | | | | | ||22025-D|Wort |July 21|1. 0633| . .. | 16. 87| . .. | . .. | . 234||22031-D|Porter |July 28|1. 0178| 4. 70| 6. 96| 16. 36|57. 46| . 378||22049-D| do |Aug. 24|1. 0162| 4. 82| 6. 54| 16. 18|59. 58| . 306|+-------+-------+-------+------+------+------+------+-----+------+

+------+------+------+------+------+------+------+------+--------+| | | | | | | | | || A | J | K | L | M | N | O | P | Q |+------+------+------+------+------+------+------+------+--------+| | Grams| Grams| Grams| Grams| Grams| Grams| Grams| || | per | per | per | per | per | per | per |Degrees, || | 100 | 100 | 100 | 100 | 100 | 100 | 100 |brewer's|| | cc. | cc. | cc. | cc. | cc. | cc. | cc. |scale. ||2023-D| 0. 002| 8. 67| . .. | 0. 696| 0. 227| 0. 069| . .. | 58. 0 ||2028-D| . 003| 1. 07| 3. 34| . 482| . 208| . 052| 0. 92| 59. 0 ||2046-D| . 002| 1. 07| 3. 19| . 482| . 182| . 051| . 78| 60. 0 || | | | | | | | | ||2038-D| . 002| 9. 74| . .. | . 685| . 232| . 072| . .. | 65. 0 ||2044-D| . 002| 1. 42| 3. 48| . 477| . 196| . 053| 1. 02| 60. 0 || | | | | | | | | ||2045-D| . 002| 9. 68| . .. | . 667| . 224| . 069| . .. | 55. 0 ||9501-B| . 002| 1. 41| 3. 62| . 482| . 201| . 058| 1. 01| 55. 0 || | | | | | | | | ||2025-D| . 004| 10. 25| . .. | . 721| . 214| . 073| . .. | 70. 0 ||2031-D| . 002| 1. 40| 3. 68| . 476| . 194| . 055| 1. 21| 60. 0 ||2049-D| . 003| 1. 44| 3. 44| . 479| . 189| . 053| . 99| 60. 0 |+------+------+------+------+------+------+------+------+--------+

TABLE IV. --_Analyses of ale worts and of the ales made from them. _

KEY:A: Sample No. B: Raw materials. C: Product. D: Date of taking sample. E: Specific gravity at 15. 6°C. /15. 6° C. F: Alcohol. G: Extract. H: Extract in original wort (calculated). I: Degree of fermentation. J: Total acids as lactic. K: Volatile acids as acetic. L: Reducing sugars as anhydrous maltose. M: Dextrin. N: Protein (N × 6. 25). O: Ash. P: Phosphoric acid (as P_{2}O_{5}). Q: UndeterminedR: Color (Lovibond) in 1/4-inch cell. 

+-------+--------------------+---------+-------+------+-----+-----+-----+| | | | | | | | || A | B | C | D | E | F | G | H |+-------+--------------------+---------+-------+------+-----+-----+-----+| | | | |Grams |Grams|Grams| || | | | | per | per | per | || | | | | 100 | 100 | 100 | || | | | 1911 | cc. | cc. | cc. | ||22024-D|Malt, cerealin, and | | | | | | || | brewer's sugar |Wort |July 21|1. 0608| . .. |16. 24| . .. ||22030-D| do |Ale |July 27|1. 0139| 4. 82| 5. 93|15. 57||22047-D| do |Ale after| | | | | || | | storage. |Aug. 22|1. 0124| 4. 97| 5. 62|15. 56||22034-D| do |Wort |Aug. 7 |1. 0610| . .. |16. 30| . .. ||22039-D| do |Ale |Aug. 14|1. 0123| 5. 11| 5. 67|15. 89||29504-B| do |Ale after| | | | | || | | storage |Oct. 6 |1. 0106| 5. 26| 5. 28|15. 80||22037-D| do |Wort |Aug. 10|1. 0611| . .. |16. 32| . .. ||22043-D| do |Ale |Aug. 17|1. 0124| 4. 93| 5. 62|15. 48||22022-D|Malt and cerealin |Wort |July 19|1. 0642| . .. |17. 10| . .. ||22027-D| do |Ale |July 26|1. 0133| 5. 17| 5. 95|16. 29||22035-D| do |Wort |Aug. 8|1. 0668| . .. |17. 80| . .. ||22040-D| do |Ale |Aug. 15|1. 0145| 5. 34| 6. 30|16. 98||16267-C| do |Ale after| | | | | || | | storage |Nov. 15|1. 0134| 5. 52| 6. 11|17. 15||29506-B| do |Wort |Oct. 10|1. 0760| . .. |20. 23| . .. ||29512-B| do |Ale |Oct. 17|1. 0253| 5. 43| 9. 19|20. 05|| | | | | | | | || | | | 1912 | | | | ||13922-D| do |Ale after| | | | | || | | storage |Jan. 3 |1. 0208| 5. 80| 8. 18|19. 78|| | | | | | | | || | | | 1911. | | | | ||29507-B| do |Wort |Oct. 11|1. 0767| . .. |20. 40| . .. ||29514-B| do |Ale |Oct. 18|1. 0228| 5. 67| 8. 52|19. 86||29513-B| do |Wort |Oct. 18|1. 0781| . .. |20. 75| . .. ||29519-B| do |Ale |Oct. 24|1. 0244| 5. 53| 9. 00|20. 06|| | | | 1912 | | | | ||13923-D| do |Ale after| | | | | || | | storage | Jan. 2|1. 0210| 5. 67| 8. 18|19. 52|| | | | | | | | || | | | 1911 | | | | ||22050-D| do |Wort |Aug. 23|1. 0793| . .. |21. 05| . .. ||29503-B| do |Stout |Aug. 30|1. 0242| 5. 69| 9. 02|20. 40|+-------+--------------------+---------+-------+------+-----+-----+-----+

+-------+-----+-----+-----+-----+-----+-----+-----+-----+-----+--------+| | | | | | | | | | | || A | I | J | K | L | M | N | O | P | Q | R |+-------+-----+-----+-----+-----+-----+-----+-----+-----+-----+--------+| |Grams|Grams|Grams|Grams|Grams|Grams|Grams|Grams|Grams| || | per | per | per | per | per | per | per | per | per |Degrees, || | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 |brewer's|| | cc. | cc. | cc. | cc. | cc. | cc. | cc. | cc. | cc. |scale. ||22024-D| . .. |0. 153|0. 001|10. 00| . .. |0. 788|0. 230|0. 059| . .. | 4. 0 || | | | | | | | | | | ||22030-D|61. 91| . 225| . 003| 1. 16| 3. 23| . 425| . 194| . 039| 0. 92| 5. 0 ||22047-D|63. 88| . 270| . 003| 1. 43| 2. 69| . 441| . 180| . 038| . 88| 5. 0 || | | | | | | | | | | ||22034-D| . .. | . 153| . 003|10. 24| . .. | . 771| . 214| . 060| . .. | 5. 0 ||22039-D|64. 32| . 225| . 003| 1. 26| 2. 85| . 471| . 186| . 043| . 90| 5. 0 ||29504-B|66. 58| . 225| . 003| 1. 10| 2. 60| . 462| . 189| . 041| . 93| 5. 0 || | | | | | | | | | | ||22037-D| . .. | . 149| . 002|10. 60| . .. | . 763| . 209| . 057| . .. | 4. 0 ||22043-D|63. 69| . 216| . 003| 1. 40| 2. 82| . 441| . 172| . 043| . 79| 4. 0 ||22022-D| . .. | . 180| . 002|10. 19| . .. | . 776| . 212| . 072| . .. | 3. 0 ||22027-D|63. 47| . 207| . 004| 1. 25| 3. 28| . 500| . 192| . 055| . 73| 3. 0 ||22035-D| . .. | . 189| . 002|10. 99| . .. | . 776| . 212| . 072| . .. | 3. 0 ||22040-D|62. 90| . 293| . 004| 1. 42| 3. 31| . 541| . 192| . 051| . 84| 4. 0 ||16267-C|64. 37| . 234| . 004| 1. 65| 2. 76| . 506| . 213| . 053| . 98| 3. 0 || | | | | | | | | | | ||29506-B| . .. | . 198| . 001|11. 19| 6. 81| . 959| . 294| . 077| . 98| 3. 0 ||29512-B|54. 16| . 369| . 008| 2. 69| 4. 39| . 671| . 273| . 058| 1. 17| 3. 0 || | | | | | | | | | | || | | | | | | | | | | ||13922-D|58. 64| . 360| . 008| 2. 54| 3. 42| . 622| . 275| . 057| 1. 32| 4. 0 || | | | | | | | | | | || | | | | | | | | | | || | | | | | | | | | | ||29507-B| . .. | . 198| . 001|12. 14| 5. 59| . 965| . 282| . 078| 1. 42| 3. 0 ||29514-B|57. 10| . 360| . 005| 2. 51| 4. 08| . 664| . 256| . 057| 1. 01| 2. 0 ||29513-B| . .. | . 198| . 002|11. 73| 5. 95| . 936| . 300| . 075| 1. 83| 2. 0 ||29519-B|55. 13| . 281| . 006| 2. 62| 4. 31| . 671| . 255| . 057| 1. 14| 2. 0 || | | | | | | | | | | ||13923-D|58. 09| . 360| . 013| 2. 54| 3. 61| . 603| . 282| . 064| 1. 15| 4. 0 || | | | | | | | | | | || | | | | | | | | | | || | | | | | | | | | | ||22050-D| . .. | . 270| . 003|11. 41| 6. 34| . 864| . 326| . 091| 2. 11| 75. 0 ||29503-B|55. 78| . 558| . 003| 2. 03| 4. 54| . 735| . 286| . 071| 1. 42| 69. 0 |+-------+-----+-----+-----+-----+-----+-----+-----+-----+-----+--------+

A study of these tables shows very clearly that during fermentationmarked changes are brought about other than the mere conversion of sugarinto alcohol. While it is well known that these changes take place itseems worth while to consider them here, because no similar studyrelating to American brewery products has been published. Further sincewe have the exact analysis of the wort and of the beer which was madefrom it, we have a special opportunity to examine quantitatively some ofthese changes, such as the production of alcohol, the fermentation ofdextrin, the development of acids, and the losses of protein, ash, andphosphoric acid during fermentation. 

In order to study the question of the yield of alcohol, to test thepresent factor used for the calculation of the solids in the originalwort, and to show the approximate amount of dextrin, calculations weremade, the results of which are presented in Table V. 

TABLE V. --_Changes taking place in the conversion of worts into beers andales. _

+------------------------------+-------+-------+--------+--------+----------+| | | | |Loss in |Difference|| |Loss in|Loss in| | solids |between || Product. |solids. |sugar. |Alcohol. |divided |loss in || | | | | by |solids || | | | |alcohol. |and loss || | | | | |in sugar. |+------------------------------+-------+-------+--------+--------+----------+| | Grams | Grams | Grams | Grams | Grams || | per | per | per | per | per || | 100 | 100 | 100 | 100 | 100 || | cc. | cc. | cc. | cc. | cc. |+------------------------------+-------+-------+--------+--------+----------+|Beer (all-malt) | 8. 59 | 8. 45 | 3. 85 | 2. 23 | 0. 14 || Do | 8. 55 | 8. 43 | 3. 91 | 2. 18 | . 12 || Do | 8. 27 | 8. 49 | 3. 83 | 2. 13 | . 22 || Do | 8. 48 | 8. 27 | 3. 72 | 2. 27 | . 21 || Do | 8. 02 | 7. 99 | 3. 66 | 2. 19 | . 03 ||Beer (60 per cent malt and | | | | | || 40 per cent corn) | 7. 27 | 7. 42 | 3. 45 | 2. 10 | . 15 || Do | 7. 53 | 7. 73 | 3. 33 | 2. 00 | . 20 ||Beer (80 per cent malt and | | | | | || 20 per cent rice) | 7. 35 | 7. 46 | 3. 31 | 2. 22 | . 11 || Do | 7. 07 | 7. 13 | 3. 18 | 2. 22 | . 06 ||Beer (all-malt) | 6. 04 | 6. 05 | 3. 02 | 2. 00 | . 01 || Do | 5. 86 | 6. 01 | 2. 87 | 2. 04 | . 15 || |-------+-------+--------+--------+----------+|Average for beers | | | | 2. 14 | . 04 || |=======+=======+========+========+==========+|Porter (small) | 9. 23 | 7. 60 | 4. 30 | 2. 14 | 1. 63 ||Porter (large) | 9. 91 | 8. 32 | 4. 70 | 2. 10 | 1. 59 || Do | 10. 06 | 8. 27 | 4. 75 | 2. 11 | 1. 79 || Do | 9. 90 | 7. 82 | 4. 72 | 2. 09 | 2. 08 ||Ale | 10. 31 | 8. 84 | 4. 82 | 2. 13 | 1. 47 || Do | 10. 63 | 8. 98 | 5. 11 | 2. 08 | 1. 65 || Do | 10. 70 | 9. 20 | 4. 93 | 2. 17 | 1. 50 || Do | 11. 15 | 8. 94 | 5. 16 | 2. 15 | 2. 21 || Do | 11. 50 | 9. 57 | 5. 34 | 2. 15 | 1. 93 || Do | 11. 62 | 9. 06 | 5. 35 | 2. 17 | 2. 56 ||Pale ale | 11. 04 | 9. 50 | 5. 43 | 2. 03 | 1. 54 || Do | 11. 88 | 9. 63 | 5. 67 | 2. 09 | 2. 25 || Do | 11. 75 | 9. 11 | 5. 53 | 2. 12 | 2. 64 ||Brown stout | 12. 03 | 9. 38 | 5. 69 | 2. 11 | 2. 65 || |-------+-------+--------+--------+----------+| Average for ales | | | | 2. 12 | 1. 96 || Average for beers and ales| | | | 2. 13 | |+------------------------------+-------+-------+--------+--------+----------+

In Table V have been collected results (calculated from Tables I-IV)which show the loss in solids between the wort and the finishedfermented product, the loss in sugar, the yield of alcohol, the loss insolids divided by the alcohol, and the difference between the loss insolids and the loss in sugar. By dividing alcohol into loss in solidsthere was secured a factor which makes possible the estimation of thesolids in the original wort, provided that alcohol and extract areknown. This factor also shows the yield of alcohol for a given amount ofsolids disappearing during fermentation. It has been found in the caseof the beers that this factor averages 2. 14, while in the case of theales it averages 2. 12, making an average for all of the products of2. 13. This clearly shows that in the yield of alcohol for a given amountof fermentable solids there is no appreciable difference between topfermentation products, such as ales, and bottom fermentation products, such as beers. 

A marked difference in loss in solids is shown, however, when we comparethe beers with the ales. In the case of the beers we find there ispractically no difference between the loss in solids and the loss insugar, while in the case of the porters and ales there is a veryappreciable difference. The difference between the loss in solids andthe loss in sugar is only 0. 04 per cent for all of the beers; while inthe case of the porters and ales the difference varies from 1. 47 percent to 2. 65 per cent, with an average of 1. 96 per cent. These figuresclearly show that in the case of the porters and ales there has beensome material other than sugar fermented. Unfortunately, thedetermination of dextrin was not made in all of the worts, so that theactual decrease in dextrin can be shown only in a few cases. But inthose cases where we have the actual results the difference between lossin solids and the loss in sugar compares very closely with the actualamount of dextrin disappearing during fermentation. 

DEVELOPMENT OF ACIDS DURING FERMENTATION. 

A comparison of the amounts of volatile and fixed acids in the worts andin the finished beers shows that normally there is no appreciabledevelopment of volatile acid during fermentation and only a slightincrease in the fixed acid. This increase in fixed acid averages in thecase of the beers 0. 049 per cent, while in the case of the ales theincrease averages 0. 103 per cent. 

DECREASE IN PROTEIN, ASH, AND PHOSPHORIC ACID. 

A general study of the preceding tables will show that there is anappreciable loss of protein, ash, and phosphoric acid during thefermentation. Table VI has been prepared to show the average loss duringfermentation of the various classes of worts with respect to theirprotein, ash, and phosphoric acid contents. 

TABLE VI. --_Average loss during fermentation. _

+---------------------------+----------+----------+-----------+| | Protein. | Ash. |Phosphoric || Kind of wort. | | | acid. |+---------------------------+----------+----------+-----------+| | Grams per| Grams per| Grams per || | 100 cc. | 100 cc. | 100 cc. |+---------------------------+----------+----------+-----------+|Beer worts (all-malt) | 0. 209 | 0. 017 | 0. 015 ||Beer worts (malt and rice) | . 210 | . 045 | . 014 ||Beer worts (malt and corn) | . 168 | . 014 | . 013 ||Porter worts | . 213 | . 031 | . 017 ||Ale worts | . 275 | . 029 | . 019 |+---------------------------+----------+----------+-----------+

The results given in Table VI show a great similarity in the changes inall of the products, as there is about the same amount of loss ofprotein, ash, and phosphoric acid in the beer, ale, and porter worts. There does not appear to be any appreciable loss, however, of eitherprotein or phosphoric acid during the storage or aging period as isshown by the few samples which we have analyzed after storage. This ispractically in agreement with the experiment of Bertschinger, [1] whoseresults show only a very slight increase in alcohol and loss of sugarduring the storage period. 

[Footnote 1: Z. Angew. Chem. (1890), p. 670. ]

EFFECT OF RAW MATERIALS USED UPON COMPOSITION OF THE FINISHED BREW. 

In order to show the effects on the finished beers or ales of the use ofcorn, rice, cerealin, and brewer's sugar as substitutes for malt in theworts, Table VII has been prepared, giving the results of analyses of anumber of brews made in different breweries and from varying kinds andamounts of raw materials. 

TABLE VII. --_Analyses of beers and ales from various breweries. _

Column Headings:A: Sample No. B: Raw materials. C: Product. D: Alcohol. E: Extract (Schultz and Ostermann). F: Extract in original wort (calculated). G: Degree of fermentation. H: Total acid as lactic. I: Volatile acid as acetic. J: Reducing sugars as anhydrous maltose. K: Dextrin. L: Protein (N × 6. 25). M: Ash. N: Phosphoric acid (as P_{2}O_{5}. )O: Undetermined. P: Polarimeter. Q: Color (Lovibond) in 1/4-inch cell. R: Calculated to basis of wort with 15 per cent solids. S: Protein (N × 6. 25). T: Ash. U: Phosphoric acid (as P_{2}O_{5}. )

+-------+----------------------+----+-----+-----+-----+-----+-----+-----+| | | | | | | | | || | | | | | | | | || A | B | C | D | E | F | G | H | I |+-------+----------------------+----+-----+-----+-----+-----+-----+-----+| | | |P. Ct. | | | | | || | | | by | | | | | || | Brewery No. 1. | |wght. |P. Ct. |P. Ct. | |P. Ct. |P. Ct. ||14004-H|Malt |Beer| 3. 07| 5. 55|11. 69|52. 54|0. 223|0. 013||14005-H|65 per cent malt and | | | | | | | || | 35 per cent cerealin| do | 2. 42| 6. 19|11. 03|43. 88| . 142| . 013||14006-H|60 per cent malt and | | | | | | | || | 40 per cent corn | do | 2. 16| 5. 28| 9. 60|45. 00| . 178| . 007|| | Brewery No. 2. | | | | | | | ||22017-D|Malt |Beer| 3. 83| 5. 06|12. 72|60. 22| . 214| . 001||22018-D| do | do | 3. 90| 5. 06|12. 86|60. 65| . 223| . 002||22020-D| do | do | 3. 69| 5. 12|12. 50|59. 04| . 234| . 002||22021-D| do | do | 3. 63| 5. 54|12. 80|56. 72| . 219| . 001||22042-D|80 per cent malt and | | | | | | | || | 20 per cent rice | do | 3. 16| 5. 13|11. 45|55. 20| . 241| . 003|| | Brewery No. 3. | | | | | | | ||29517-B|80 per cent malt and | | | | | | | || | 20 per cent cerealin|Ale | 6. 33| 6. 77|19. 43|65. 15| . 357| . 005||22027-D|78 per cent malt and | | | | | | | || | 22 per cent cerealin| do | 5. 14| 5. 82|16. 10|63. 85| . 205| . 004||22040-D| do | do | 5. 31| 6. 17|16. 79|63. 25| . 291| . 004||22048-D| do | do | 5. 33| 6. 15|16. 81|63. 42| . 232| . 002||29512-B|75 per cent malt and | | | | | | | || | 25 per cent cerealin| do | 5. 32| 8. 88|19. 52|54. 51| . 366| . 008||29514-B| do | do | 5. 43| 8. 25|19. 11|56. 83| . 357| . 005||29519-B| do | do | 5. 43| 8. 70|19. 56|55. 52| . 278| . 006||22030-D|65 per cent malt, 28 | | | | | | | || | per cent cerealin, | | | | | | | || | and 7 per cent | | | | | | | || | brewer's sugar | do | 4. 79| 5. 80|15. 38|62. 29| . 223| . 003||22039-D| do | do | 5. 10| 5. 55|15. 75|64. 64| . 223| . 003||22043-D| do | do | 4. 91| 5. 50|15. 32|63. 27| . 214| . 003|+-------+----------------------+----+-----+-----+-----+-----+-----+-----+

+-------+-----+-----+-----+-----+-----+-----+-----+-----+-----------------+| | | | | | | | | | R || | | | | | | | | |-----+-----+-----+| A | J | K | L | M | N | O | P | Q | S | T | U |+-------+-----+-----+-----+-----+-----+-----+-----+-----+-----+-----+-----+| | | | | | | | | | | | || | | | | | | |Degs. |Degs. | | | || |P. Ct. |P. Ct. |P. Ct. |P. Ct. |P. Ct. |P. Ct. | V. | [1] |P. Ct. |P. Ct. |P. Ct. ||14004-H| 1. 59| 2. 64|0. 615|0. 207|0. 072| 0. 49|+58. 0| 5 |0. 789|0. 266|0. 092||14005-H| | | | | | | | | | | || | 1. 81| 3. 15| . 355| . 141| . 042| . 73|+50. 8| 3 | . 483| . 192| . 057||14006-H| | | | | | | | | | | || | 1. 52| 2. 96| . 260| . 124| . 039| . 42|+44. 0| 4 | . 407| . 194| . 061|| | | | | | | | | | | | ||22017-D| 1. 32| 2. 30| . 603| . 206| . 079| . 63| . .. | 12 | . 712| . 243| . 093||22018-D| 1. 34| 2. 03| . 606| . 199| . 077| . 88| . .. | 13 | . 701| . 230| . 090||22020-D| 1. 57| 2. 20| . 630| . 203| . 080| . 52| . .. | 11 | . 756| . 244| . 096||22021-D| 1. 82| 2. 15| . 626| . 205| . 081| . 74| . .. | 10 | . 734| . 240| . 095||22042-D| | | | | | | | | | | || | 1. 55| 2. 48| . 395| . 154| . 056| . 55|+37. 2| 2 | . 517| . 202| . 073|| | | | | | | | | | | | ||29517-B| | | | | | | | | | | || | 1. 42| 3. 26| . 622| . 279| . 066| . 75|+40. 4| . .. | . 480| . 215| . 051||22027-D| | | | | | | | | | | || | 1. 23| 3. 27| . 488| . 189| . 054| . 64|+41. 2| 3 | . 455| . 176| . 050||22040-D| 1. 40| 3. 29| . 533| . 189| . 050| . 76|+38. 6| 4 | . 476| . 169| . 045||22048-D| 1. 51| 3. 29| . 563| . 203| . 045| . 58|+40. 4| 4 | . 502| . 181| . 040||29512-B| | | | | | | | | | | || | 2. 62| 4. 28| . 650| . 266| . 057| 1. 06|+65. 2| 3 | . 499| . 204| . 044||29514-B| 2. 45| 3. 99| . 650| . 250| . 056| . 91|+59. 8| 2 | . 509| . 196| . 044||29519-B| 2. 56| 4. 21| . 655| . 249| . 056| 1. 02|+64. 0| 2 | . 502| . 191| . 043||22030-D| | | | | | | | | | | || | | | | | | | | | | | || | | | | | | | | | | | || | 1. 14| 3. 20| . 419| . 190| . 038| . 85|+40. 0| 5 | . 409| . 185| . 037||22039-D| 1. 24| 2. 84| . 465| . 184| . 042| . 37|+37. 6| 5 | . 443| . 175| . 040||22043-D| 1. 38| 2. 81| . 436| . 170| . 042| . 70|+38. 0| 4 | . 427| . 166| . 041|+-------+-----+-----+-----+-----+-----+-----+-----+-----+-----+-----+-----+

[Footnote 1: Brewer's scale. ]

In the results given under brewery No. 1, a beer made entirely from maltis compared with a beer made from 65 per cent of malt and 35 per cent ofcerealin, and with a beer made from 60 per cent of malt and 40 per centof corn, in all of which the same quality of malt was used. 

In the case of brewery No. 2, a beer made entirely from malt and a beermade from 80 per cent of malt and 20 per cent of rice are given, in bothof which the same quality of malt was used. 

Under brewery No. 3 are given determinations for ales prepared from 80per cent of malt and 20 per cent of cerealin; 78 per cent of malt and 22per cent of cerealin; 75 per cent of malt and 25 per cent of cerealin;and 65 per cent of malt, 28 per cent of cerealin, and 7 per cent ofbrewer's sugar. The same quality of malt was used in all of these brews, but the brews were of different strengths. 

Table VII is given practically in two parts, the first part showing theactual results obtained by the analysis of the finished beer or ale andthe second part showing protein, ash, and phosphoric acid calculated tothe basis of a uniform wort containing 15 per cent of solids. 

Taking into consideration the actual results obtained upon the beers andales, it will be seen in the case of brewery No. 1 that the three beersvary in composition to a considerable degree. Especially is thisvariation marked in regard to the protein, ash, and phosphoric acidcontents, which exhibit a marked decrease approximately in directproportion to the amount of cerealin or corn substituted for malt. Thesame condition is apparent in the case of the products made in breweryNo. 2, the beer made from 80 per cent of malt and 20 per cent of riceshowing a material reduction in protein, ash, and phosphoric acid. Inbrewery No. 3, however, a somewhat different condition is noted. Unfortunately, there is no all-malt product of this brewery to comparewith the brews made from a portion of cerealin or from cerealin andbrewer's sugar. It will be noted, however, that when the actual resultsobtained on the finished products of this brewery are compared withthose of the all-malt brews of breweries Nos. 1 and 2, they do notclearly show a reduction of protein and ash as might be expected. Forexample, in the case of one of the samples of the ale made with 25 percent of cerealin and 75 per cent of malt (sample No. 29512-B), thepercentage of protein is 0. 65 and of the ash 0. 266. The percentages ofprotein and ash for the three samples of this ale represented by Nos. 29512-B, 29514-B, and 29519-B are higher than were found in any of theall-malt products of the first two breweries under consideration. This, however, can be readily explained when it is considered that in the caseof brewery No. 2 in the all-malt beers (sample No. 22017-D) only 58pounds of malt were used in the preparation of a barrel of beercontaining 31 gallons; while in the case of sample No. 29512-B therewere used, in preparing a barrel of similar capacity, 68 pounds of maltand 23 pounds of cerealin. That is, in the second product there is, inthe same volume of liquid, the extractive material from 68 pounds ofmalt and 23 pounds of cerealin, while in the first product there ispresent the extractive material from only 58 pounds of malt. Since theanalysis is made upon the finished liquid it is evident that thepercentage composition of any particular ingredient should be very muchlarger in the second product because of the very much larger amount ofmaterial used in its preparation. It is apparent, therefore, that nodirect comparison can be made between the percentage composition ofthese different brews in order to determine the effects of the rawmaterials upon their composition. 

The most satisfactory way to have tested this question of the effect ofraw materials on the finished product would have been to make a seriesof worts with exactly the same percentage of solids, some of pure maltand others of mixtures of pure malt and corn, rice, and cerealin; then adirect comparison between the results would have shown the effects ofthese various materials. This method was impracticable because it wasnecessary to take the brews as actually made under varying commercialconditions. The object sought can be accomplished, however, bycalculating the results of these analyses either to the basis of drymaterial in the original wort or by calculating them to the basis of awort with constant water content. It was decided to calculate all of theresults to the basis of a wort containing 15 per cent of solids, as thiswould give a uniform basis for comparison and would be approximately anaverage wort. The method employed in calculating the various beers andales to this uniform basis was as follows:

The percentage of solids in the original wort was calculated bymultiplying the percentage by weight of alcohol by 2 and adding thepercentage by weight of extract. The result for an ordinary beer wouldbe about 12 per cent, while in the case of a very heavy ale it might beas high as 18 or 20 per cent. The actual percentages of protein, ash, and phosphoric acid found by analysis were then calculated to the basisof a uniform wort containing 15 per cent of solids. This was the methodused for preparing the second part of this table. A study of thisportion of the table shows the actual effects of the various substitutesused for malt on the composition of the fermented product. For instance, the first of the all-malt beers from brewery No. 2 (22017-D) showed inthe analysis of the original product a protein percentage of 0. 603, anash percentage of 0. 206, and a phosphoric acid percentage of 0. 079. Whencalculated to the basis of a wort containing 15 per cent of solidsinstead of 12. 72 per cent (the actual percentage of solids in the wortfrom which it was made), it gave the following percentages: Protein, 0. 712; ash, 0. 243; and phosphoric acid, 0. 093. In the case of breweryNo. 3, sample No. 29512-B, where the original analysis of the productshowed 0. 650 per cent of protein, 0. 266 of ash, and 0. 057 of phosphoricacid, it will be found that when this product is calculated to the basisof a wort of 15 per cent of solids instead of a wort of 19. 52 (theactual percentage of solids in the wort in this case) the percentage ofash is 0. 204, of protein 0. 499, and of phosphoric acid 0. 044. Acomparison of these results shows that in the protein, ash, andphosphoric acid there has been a material reduction below the figuresfound upon the all-malt beer, due to the presence of the 25 per cent ofcerealin. A study of these results, calculated to the basis of 15 percent of solids in the wort, shows very clearly that the general effectof the substitution of cerealin, brewer's sugar, rice, and corn is toreduce the content of ash, protein, and phosphoric acid. 

It is evident from the results here given that the most important thingsto be considered in judging the nature of the raw materials used in thepreparation of a beer are the quantities of protein, phosphoric acid, and ash; as the other constituents present in the finished beer are moreor less variable, the quantities present depending upon the methods ofmashing and fermentation. 

Table VIII contains a summary of results giving the ash, protein, andphosphoric acid in all of the finished products of known compositionwhich were examined, calculated to the basis of a uniform wort of 15 percent of solids. 

TABLE VIII. --_Summary of the results of analyses (showing ash, protein, and phosphoric acid determinations) in all finished products of knowncomposition, calculated to the basis of a uniform wort containing 15 percent of solids. _

+-----------------------------+----------+-----+-----------+------------+|Raw materials. |Products. |Ash. | Protein | Phos- || | | |(N × 6. 25). | phoric || | | | | Acid (as || | | | |P_{2}O_{5}). |+-----------------------------+----------+-----+-----------+------------+|Malt |Beers: 21 |Per | Per | Per || | samples |cent. | cent. | cent. || | Maximum |0. 336| 1. 079 | 0. 143 || | Minimum | . 230| . 701 | . 087 || | Average | . 275| . 870 | . 109 |+-----------------------------+----------+=====+===========+============+| | | | | ||80 per cent malt | | | | || and 20 per cent rice |Beer | . 202| . 517 | . 073 ||66 per cent malt | | | | || and 34 per cent rice | do | . 198| . 555 | . 084 ||62 per cent malt | | | | || and 38 per cent rice | do | . 205| . 488 | . 061 ||55 per cent malt | | | | || and 45 per cent rice | do | . 148| . 380 | . 077 ||50 per cent malt | | | | || and 50 per cent rice | do | . 167| . 351 | . 056 || +----------+-----+-----------+------------+| | Maximum | . 205| . 555 | . 084 || +----------+=====+===========+============+|70 per cent malt | | | | || and 30 per cent corn |Beer | . 199| . 343 | . 057 || Do | do | . 188| . 367 | . 065 ||68 per cent malt | | | | || and 32 per cent corn | do | . 150| . 461 | . 057 || Do | do | . 181| . 466 | . 062 || Do | do | . 164| . 459 | . 056 ||60 per cent malt | | | | || and 40 per cent corn | do | . 215| . 563 | . 074 || Do | do | . 188| . 593 | . 076 || Do | do | . 223| . 597 | . 074 ||45 per cent malt | | | | || and 55 per cent corn | do | . 145| . 347 | . 057 || +----------+-----+-----------+------------+| | Maximum | . 223| . 597 | . 076 || +----------+=====+===========+============+|65 per cent malt | | | | || and 35 per cent cerealin |Beer | . 192| . 483 | . 057 ||80 per cent malt | | | | || and 20 per cent cerealin |Ale | . 215| . 480 | . 051 ||78 per cent malt | | | | || and 22 per cent cerealin | do | . 176| . 455 | . 050 || Do | do | . 169| . 476 | . 045 || Do | do | . 181| . 502 | . 040 ||75 per cent malt | | | | || and 25 per cent cerealin | do | . 204| . 499 | . 044 || Do | do | . 196| . 509 | . 044 || Do | do | . 191| . 502 | . 043 ||65 per cent malt, | | | | || 7 per cent brewer's sugar, | | | | || and 28 per cent cerealin | do | . 185| . 409 | . 037 || Do | do | . 175| . 443 | . 040 || Do | do | . 166| . 427 | . 041 |+-----------------------------+----------+-----+-----------+------------+| | Maximum | . 213| . 509 | . 051 |+-----------------------------+----------+-----+-----------+------------+

A study of the results given in Table VIII shows that in the case ofAmerican beers the all-malt beers are higher in ash, protein, andphosphoric acid than are any of the beers made from a mixed mash of maltand other cereals. The difference is sufficiently marked to make itpossible to draw a rather sharp line between the all-malt beers and thebeers made from the present commercial mixtures. Take, for instance, thebeers made from mixtures of malt and rice in which the proportion ofrice varies from 20 to 50 per cent. It will be seen that in none ofthese samples is the ash, phosphoric acid, or protein so high as theminimum found in the all-malt beers. The same will be seen in the caseof the malt-and-corn beers. In none of the malt-and-corn beers is theash, protein, or phosphoric acid so high as the minimum found in theall-malt beers, and the same is true of the mixtures of malt andcerealin and of malt, brewer's sugar, and cerealin. This shows clearlythat the commercial beers made in this country from malt and maltsubstitutes can be distinguished readily from all-malt beers. 

When the average composition of the 21 all-malt beers examined is takeninto consideration it will be seen that there is a very sharp line ofdemarcation between the all-malt and the malt, rice, and corn products. From the figures which were obtained upon American beers it would seemthat protein as a rule is more sharply reduced by the addition of maltsubstitutes than is the ash or the phosphoric acid, although where cornor cerealin is used there is a very marked reduction in the amount ofphosphoric acid. It would appear, therefore, from the results of thisinvestigation that in the consideration of American beers it will becomparatively easy to draw a line between beers made solely from maltand those made from mixtures of malt with rice, corn, and othersubstitutes. 

This conclusion is not entirely in agreement with the results which havebeen obtained by others upon foreign beers, in the preparation of whichlow protein barleys have been used. Joseph Race[1] has reported someinteresting results of an investigation carried on for the same purposeas that for which this particular investigation was undertaken; that is, to distinguish between all-malt beers and those made from substitutes. His results do not show as sharp a reduction of the protein, but hefound in his all-malt beers a very much lower percentage of totalprotein than was found in the malt beers of this country. He didobserve, however, a material reduction of the phosphoric acid due to theuse of substitutes. Unfortunately, he made his determination ofphosphoric acid in the ash, and while he reports a marked differencebetween the phosphoric acid content of the malt beers and those madefrom substitutes, his total figures for phosphoric acid are much lowerthan those reported in this bulletin. For this reason the figures fortotal phosphoric acid given by him are not at all comparable with thosedetermined by the moist combustion method, by the uranium acetatemethod, or by the method of ashing with calcium acetate. [2]

[Footnote 1: J. Soc. Chem. Ind. , 27 (1908), 544-547. ]

[Footnote 2: Riley, in his report to the Association of OfficialAgricultural Chemists for the year 1913, showed that a large proportionof the phosphoric acid was ordinarily lost when the beer was directlyashed (J. Assoc. Off. Agr. Chemists, 1 (1915), 138-143). For thisreason, in comparing the amount of phosphoric acid given in theliterature on beers, it is very essential to know the method used fordetermining the phosphoric acid. ]

The same fact observed by Race, namely, that foreign beers are of lowprotein content, is shown very clearly in the published literature onEuropean beers in general. König[3] gives the following results ofanalyses made by himself and H. Weigmann of two all-malt beers, calculated to the basis of a wort containing 15 per cont of solids:

+-----------------------------+-----------+-----------+-----------+|Beer and percentage of wort. | Protein. | Ash. |Phosphoric || | | | acid. |+-----------------------------+-----------+-----------+-----------+| | Per cent. | Per cent. | Per cent. ||Pure malt beer: | | | || 12 percent wort | 0. 548 | 0. 259 | 0. 098 || 14 percent wort | . 457 | . 214 | . 076 |+-----------------------------+-----------+-----------+-----------+

From these results of König it will be seen that the protein content ofthese beers is considerably less than that of the beers examined by thewriters. As the phosphoric acid and ash results, however, arepractically the same as in American beers, it might be expected that theuse of substitutes in place of the low-protein malt would not show sosharp a reduction of the protein as was found by the authors, althoughone would expect a reduction in phosphoric acid and ash similar to thatfound in American beers. This is confirmed by the results obtained byRace. 

Robert Wahl[4] made parallel brewings of a high-protein barley and alow-protein barley, and from these obtained two beers which, whencalculated to a uniform wort with 15 per cent of solids, showed a totalprotein in the beer made from the low-protein malt of 0. 734 per cent, and in the beer made from the high-protein malt 1. 041 per cent. Thisclearly indicates that where a beer is made from high-protein barley, asis the case with practically all of the beers made in this country, [5]the reduction in protein by the use of substitutes will be a valuableindex to the true nature of the product. This, when taken in connectionwith the reduction of phosphoric acid brought about by the use ofsubstitutes, gives two factors of value in judging American beers, todetermine whether or not substitutes have been used; while in the caseof beers made from low-protein barley there is practically only onefactor, namely, the reduction of phosphoric acid. 

[Footnote 3: König, F. J. , Chemie der Menschlichen Nahrungs- und Genussmittel, 4th ed. , v. 1, p. 1154. Berlin, 1903. ]

[Footnote 4: Am. Brewers' Rev. , 18 (1904), 339. ]

[Footnote 5: Wahl, Robert. _In_ Am. Brewers' Rev. , 29 (1915), 316-317. ]

After this rather extensive study had been made at the three breweries, the investigation was extended to include breweries in various sectionsof the country where different types of raw materials were used. Aspecial effort was made to obtain authentic samples of practically allof the malt beers made in this country and also a large series ofmalt-and-rice and malt-and-corn beers. In Table IX have been tabulatedthe results obtained on all-malt beers. All of these results showpractically the same condition noted in the other samples of malt beer;that is, a comparatively high protein and phosphoric acid content ascompared with beers made in part from rice or corn. These malt beersshow figures considerably higher in protein than those given in theliterature for all-malt beers made from the low-protein malt of Europe. 

TABLE IX. --_Analyses of all-malt American beers. _

Column Headings:

A: Sample No. B: Alcohol. C: Extract (Schultz and Ostermann). D: Extract in original wort (calculated). E: Degree of fermentation. F: Total acid as lactic. G: Volatile acid as acetic. H: Reducing sugars as anhydrous maltose. I: Dextrin. J: Protein (N × 6. 25). K: Ash. L: Phosphoric acid (as P_{2}O_{5}). M: Undetermined. N: Polarimeter. O: Color (Lovibond) in 1/4-inch cell. P: Calculated to basis of wort with 15 per cent of solids. Q: Protein (N × 6. 25). R: Ash. S: Phosphoric acid (as P_{2}O_{5}). 

+-------+------+-----+-----+-----+-----+-----+-----+-----+-----+| | | | | | | | | | || | | | | | | | | | || A | B | C | D | E | F | G | H | I | J |+-------+------+-----+-----+-----+-----+-----+-----+-----+-----+| | Per | | | | | | | | || | cent. | | | | | | | | || | by | Per | Per | | Per | Per | Per | Per | Per || |weight|cent. |cent. | |cent. |cent. |cent. |cent. |cent. ||22017-D| 3. 83 | 5. 06|12. 72|60. 22|0. 214|0. 001| 1. 32| 2. 30|0. 603||22018-D| 3. 90 | 5. 06|12. 86|60. 65| . 223| . 002| 1. 34| 2. 03| . 606||22020-D| 3. 69 | 5. 12|12. 50|59. 04| . 234| . 002| 1. 57| 2. 20| . 630||22021-D| 3. 63 | 5. 54|12. 80|56. 72| . 219| . 001| 1. 82| 2. 15| . 626||16289-C| 3. 00 | 5. 88|11. 88|50. 50| . 228| . 003| 1. 33| 2. 68| . 752||16299-C| 2. 84 | 6. 02|11. 70|48. 55| . 232| . 012| 1. 38| 2. 77| . 724||20714-D| 3. 07 | 5. 80|11. 94|51. 42| . 241| . 012| 1. 45| 2. 64| . 721||20715-D| 2. 95 | 5. 77|11. 67|50. 56| . 228| . 009| 1. 43| 2. 67| . 725||23571-E| 3. 68 | 4. 44|11. 80|62. 45| . 232| . 010| 1. 06| 1. 67| . 653||23585-E| 3. 60 | 5. 04|12. 24|58. 82| . 277| . 005| 1. 36| 1. 81| . 811||23528-E| 3. 28 | 6. 36|12. 92|50. 80| . 384| . 016| 1. 62| 2. 74| . 905||23533-E| 3. 41 | 5. 48|12. 30|55. 45| . 232| . 008| 1. 48| 2. 44| . 612||23537-E| 3. 80 | 7. 26|14. 86|51. 35| . 250| . 012| 2. 51| 2. 95| . 802||23588-E| 3. 16 | 6. 11|12. 43|50. 84| . 250| . 008| 1. 93| 2. 41| . 797||23538-E| 3. 13 | 6. 61|12. 77|48. 24| . 250| . 009| 2. 13| 2. 82| . 612||23589-E| 3. 35 | 6. 21|12. 91|51. 90| . 178| . 017| 1. 78| 2. 87| . 627||23539-E| 3. 22 | 6. 63|13. 27|48. 53| . 312| . 017| 2. 18| 2. 58| . 778||23540-E| 3. 93 | 6. 77|14. 63|53. 73| . 348| . 007| 2. 64| 1. 87|1. 010||23590-E| 3. 48 | 5. 45|12. 41|56. 09| . 375| . 010| 2. 21| 1. 48| . 892||23541-E| 3. 12 | 5. 06|11. 30|55. 22| . 259| . 004| 1. 69| 1. 27| . 777||14004-H| 3. 07 | 5. 55|11. 69|52. 54| . 223| . 013| 1. 59| 2. 64| . 615|+-------+------+-----+-----+-----+-----+-----+-----+-----+-----+

+-------+-----+-----+-----+-------+-------+-----------------+| | | | | | | P || | | | | | |-----+-----+-----+| A | K | L | M | N | O | Q | R | S |+-------+-----+-----+-----+-------+-------+-----+-----+-----+| | | | | | | | | || | | | | | | | | || | Per | Per | Per |Degrees|Degrees| Per | Per | Per || |cent. |cent. |cent. | V. | [1] |cent. |cent. |cent. ||22017-D|0. 206|0. 079| 0. 63| . .. | 12 |0. 712|0. 243|0. 093||22018-D| . 199| . 077| . 88| . .. | 13 | . 701| . 230| . 090||22020-D| . 203| . 080| . 52| . .. | 11 | . 756| . 244| . 096||22021-D| . 205| . 081| . 74| . .. | 10 | . 734| . 240| . 095||16289-C| . 242| . 081| . 88| +36. 8 | . .. | . 950| . 306| . 102||16299-C| . 237| . 088| . 91| +40. 0 | . .. | . 932| . 304| . 113||20714-D| . 225| . 089| . 76| +36. 4 | 3 | . 906| . 283| . 112||20715-D| . 213| . 088| . 73| +36. 0 | 4 | . 932| . 274| . 113||23571-E| . 229| . 096| . 83| +21. 6 | . .. | . 830| . 291| . 122||23585-E| . 257| . 102| . 80| +23. 2 | 6 | . 994| . 315| . 124||23528-E| . 239| . 123| . 86| +37. 2 | 13 |1. 051| . 277| . 143||23533-E| . 200| . 086| . 75| +33. 6 | 3 | . 747| . 244| . 105||23537-E| . 228| . 098| . 77| +44. 0 | 14 | . 809| . 230| . 099||23588-E| . 208| . 086| . 76| +37. 2 | 4 | . 952| . 251| . 104||23538-E| . 225| . 087| . 82| +43. 6 | 9 | . 719| . 264| . 102||23589-E| . 204| . 075| . 73| +40. 0 | 7 | . 729| . 237| . 087||23539-E| . 248| . 097| . 84| +38. 8 | 22 | . 879| . 280| . 109||23540-E| . 324| . 129| . 93| +34. 0 | 18 |1. 035| . 332| . 132||23590-E| . 264| . 109| . 60| +25. 6 | 7 |1. 079| . 319| . 132||23541-E| . 253| . 087| 1. 07| +20. 0 | 4 |1. 031| . 336| . 115||14004-H| . 207| . 072| . 49| . .. | 5 | . 789| . 266| . 092|+-------+-----+-----+-----+-------+-------+-----+-----+-----+

[Footnote 1: Brewer's scale. ]

In Tables X and XI are given the results for beers made from malt andrice and from malt and corn. A study of these tables shows the samecondition as was noted in the other tables giving malt-and-rice andmalt-and-corn beers; that is, the beers have a lower protein andphosphoric acid content than those made entirely from malt. 

TABLE X. --_Analyses of malt-and-rice American beers. _

Column Headings:A: Sample No. B: Raw materials. C: Alcohol. D: Extract (Schultz and Ostermann). E: Extract in original wort (calculated). F: Degree of fermentation. G: Total acid as lactic. H: Volatile acid as acetic. I: Reducing sugars as anhydrous maltose. J: Dextrin. K: Protein (N × 6. 25). L: Ash. M: Phosphoric acid (as P_{2}O_{5}). N: Undetermined. O: Polarimeter. P: Color (Lovibond) in 1/4-inch cell. Q: Calculated to basis of wort with 15 per cent of solids. R: Protein (N × 6. 25). S: Ash. T: Phosphoric acid (as P_{2}O_{5}). 

+-------+--------------------+------+-----+-----+-----+-----+-----+-----+-----+| A | B | C | D | E | F | G | H | I | J |+-------+--------------------+------+-----+-----+-----+-----+-----+-----+-----+| | | Per | | | | | | | || | |ct. By| Per | Per | Per | Per | Per | Per | Per || | |weight| ct. | ct. | ct. | ct. | ct. | ct. | ct. ||22042-D|80 per cent malt and| | | | | | | | || | 20 per cent rice | 3. 16 | 5. 13|11. 45|55. 20|0. 241|0. 003| 1. 55| 2. 41||23527-E|66 per cent malt and| | | | | | | | || | 34 per cent rice | 3. 32 | 5. 50|12. 14|54. 70| . 196| . 008| 1. 46| 2. 74||23581-E|62 per cent malt and| | | | | | | | || | 38 per cent rice | 2. 86 | 6. 16|11. 88|48. 16| . 178| . 014| 1. 77| 3. 15||23587-E|55 per cent malt and| | | | | | | | || | 45 per cent rice | 3. 56 | 4. 96|12. 08|58. 94| . 151| . 007| 1. 24| 2. 53||23586-E|50 per cent malt and| | | | | | | | || | 50 per cent rice | 3. 44 | 5. 67|12. 55|54. 82| . 160| . 008| 1. 44| 3. 08|+=============================================================================+| | | | | | | | | Q || | | | | | | | +-----+-----+-----+| A | B | K | L | M | N | O | P | R | S | T |+-------+---------------+-----+-----+-----+-----+-----+-----+-----|-----+-----+| | | | | | | De- | De- | | | || | | Per | Per | Per | Per |grees|grees| Per | Per | Per || | | ct. | ct. | ct. | ct. | V. | [1] | ct. | ct. | ct. ||22042-D|80 per cent | | | | | | | | | || | malt and 20 | | | | | | | | | || | per cent rice|0. 395|0. 154|0. 056| 0. 62|+37. 2| 2 |0. 517|0. 202|0. 073||23527-E|66 per cent | | | | | | | | | || | malt and 34 | | | | | | | | | || | per cent rice| . 449| . 160| . 068| . 69|+40. 0| 2 | . 555| . 198| . 084||23581-E|62 per cent | | | | | | | | | || | malt and 38 | | | | | | | | | || | per cent rice| . 386| . 162| . 048| . 69|+48. 6| . .. | . 488| . 205| . 061||23587-E|55 per cent | | | | | | | | | || | malt and 45 | | | | | | | | | || | per cent ric | . 306| . 119| . 062| . 76|+37. 0| 2 | . 380| . 148| . 077||23586-E|50 per cent | | | | | | | | | || | malt and 50 | | | | | | | | | || | per cent rice| . 294| . 140| . 047| . 72|+46. 4| 2 | . 351| . 167| . 056|+-------+---------------+-----+-----+-----+-----+-----+-----+-----+-----+-----+

[Footnote 1: Brewer's scale. ]

TABLE XI. --_Analyses of malt-and-corn American beers. _

Column Headings:A: Sample No. B: Raw materials. C: Alcohol. D: Extract (Schultz and Ostermann). E: Extract in original wort (calculated). F: Degree of fermentation. G: Total acid as lactic. H: Volatile acid as acetic. I: Reducing sugars as anhydrous maltose. J: Dextrin. K: Protein (N × 6. 25). L: Ash. M: Phosphoric acid (as P_{2}O_{5}). N: Undetermined. O: Polarimeter. P: Color (Lovibond) in 1/4-inch cell. Q: Calculated to basis of wort with 15 per cent of solids. R: Protein (N × 6. 25). S: Ash. T: Phosphoric acid (as P_{2}O_{5}). 

+-------+--------------------+------+-----+-----+-----+-----+-----+-----+-----+| A | B | C | D | E | F | G | H | I | J |+-------+--------------------+------+-----+-----+-----+-----+-----+-----+-----+| | | Per | | | | | | | || | |ct. By| Per | Per | Per | Per | Per | Per | Per || | |weight| ct. | ct. | ct. | ct. | ct. | ct. | ct. ||23534-E|70 per cent malt and| | | | | | | | || | 30 per cent corn | 2. 75 | 5. 53|11. 03|50. 32|0. 125|0. 005| 1. 27| 3. 13|| | | | | | | | | | ||23535-E| do | 3. 03 | 4. 85|10. 91|55. 55| . 224| . 011| 1. 15| 2. 76||23518-E|68 per cent malt and| | | | | | | | || | 32 per cent corn | 3. 37 | 5. 96|12. 70|53. 07| . 116| . 006| 1. 63| 3. 07||23561-E| do | 3. 26 | 6. 14|12. 66|51. 50| . 134| . 016| 1. 54| 3. 07||23572-E| do | 3. 37 | 6. 07|12. 81|52. 62| . 143| . 020| 1. 56| 3. 29||23584-E|60 per cent malt and| | | | | | | | || | 40 per cent corn | 3. 09 | 4. 90|11. 08|55. 78| . 178| . 020| 1. 35| 2. 43||23523-E| do | 3. 16 | 6. 07|12. 39|51. 01| . 214| . 009| 1. 60| 3. 36||23660-E| do | 3. 26 | 6. 07|12. 59|51. 79| . 205| . 009| 1. 55| 3. 06||16286-C| do | 3. 19 | 5. 60|11. 98|53. 34| . 173| . 014| 1. 85| 2. 61||16287-C| do | 3. 23 | 5. 67|12. 13|53. 26| . 178| . 014| 1. 84| 2. 41||23524-E|45 per cent malt and| | | | | | | | || | 55 per cent corn | 3. 43 | 5. 75|12. 61|54. 40| . 169| . 007| 1. 44| 3. 19|+==============================================================================| | | | | | | | | Q || | | | | | | | |-----+-----+-----+| A | B | K | L | M | N | O | P | R | S | T |+-------+---------------+-----+-----+-----+-----+-----+-----+-----|-----+-----+| | | | | | | De- | De- | | | || | | Per | Per | Per | Per |grees|grees| Per | Per | Per || | | ct. | ct. | ct. | ct. | V. | [1] | ct. | ct. | ct. ||23534-E|70 per cent | | | | | | | | | || | malt and 30 | | | | | | | | | || | per cent corn|0. 252|0. 146|0. 042| 0. 73|+42. 6| 2 |0. 343|0. 199|0. 057||23535-E| do | . 267| . 137| . 047| . 53|+37. 2| 2 | . 367| . 188| . 065||23518-E|68 per cent | | | | | | | | | || | malt and 32 | | | | | | | | | || | per cent corn| . 390| . 127| . 048| . 74|+49. 6| 3 | . 461| . 150| . 057||23561-E| do | . 393| . 153| . 052| . 98|+48. 0| . .. | . 466| . 181| . 062||23572-E| do | . 392| . 140| . 048| . 69|+47. 0| . .. | . 459| . 164| . 056||23584-E|60 per cent | | | | | | | | | || | malt and 40 | | | | | | | | | || | per cent corn| . 416| . 159| . 055| . 54|+34. 6| . .. | . 563| . 215| . 074||23523-E| do | . 490| . 155| . 064| . 46|+45. 0| 5 | . 593| . 188| . 076||23660-E| do | . 501| . 187| . 062| . 77|+44. 4| 5 | . 597| . 223| . 074||16286-C| do | . 311| . 219| . 057| . 61|+41. 0| . .. | . 389| . 274| . 071||16287-C| do | . 322| . 205| . 055| . 89|+41. 0| . .. | . 398| . 254| . 068||23524-E|45 per cent | | | | | | | | | || | malt and 55 | | | | | | | | | || | per cent corn| . 292| . 122| . 048| . 71|+45. 6| 2 | . 347| . 145| . 057|+-------+---------------+-----+-----+-----+-----+-----+-----+-----+-----+-----+

[Footnote 1: Brewer's scale. ]

In Table XII have been brought together the results of the examinationof a large number of commercial beers of American production, which wererepresented to be made from malt and hops. This representationsubsequently proved to be false, although exact information as to theamount or kind of substitute used is not available. These results are ofvalue, however, in showing the general composition of American beersmade from the ordinary commercial mixtures and clearly indicate that bytaking into consideration the ash, protein, and phosphoric acid contentit is practicable to distinguish commercial beers made in this countryfrom malt and malt substitutes from beers made from malt alone. 

TABLE XII. --_Analyses of American beers incorrectly represented to beall-malt. _

Column Headings:A: Sample No. B: Alcohol. C: Extract (Schultz and Ostermann). D: Extract in original wort (calculated). E: Degree of fermentation. F: Total acid as lactic. G: Volatile acid as acetic. H: Reducing sugars as anhydrous maltose. I: Dextrin. J: Protein (N × 6. 25). K: Ash. L: Phosphoric acid (as P_{2}O_{5}). M: Undetermined. N: Polarimeter. O: Color (Lovibond) in 1/4-inch cell. P: Calculated to basis of wort with 15 per cent of solids. Q: Protein (N × 6. 25). R: Ash. S: Phosphoric acid (as P_{2}O_{5}). 

+-------+------+-----+-----+-----+-----+-----+-----+-----+-----+| | | | | | | | | | || | | | | | | | | | || A | B | C | D | E | F | G | H | I | J |+-------+------+-----+-----+-----+-----+-----+-----+-----+-----+| | Per | | | | | | | | || | cent. | | | | | | | | || | by | Per | Per | | Per | Per | Per | Per | Per || |weight|cent. |cent. | |cent. |cent. |cent. |cent. |cent. || 2417-E| 3. 67 | 4. 66|12. 00|61. 33|0. 154|0. 013| 1. 59| 1. 97|0. 341||36612-E| 3. 10 | 7. 55|13. 75|45. 09| . 232| . 017| 2. 33| 3. 93| . 274|| 1146-E| 4. 23 | 7. 35|15. 81|53. 51| . 241| . 029| 2. 21| 3. 39| . 472|| 3014-E| 3. 26 | 6. 74|13. 26|49. 17| . 167| . 014| 2. 74| 2. 56| . 406|| 2538-E| 2. 86 | 6. 69|12. 41|46. 09| . 214| . 017| 3. 22| 2. 12| . 390|| 1734-E| 3. 55 | 6. 55|13. 65|52. 02| . 250| . 028| 1. 87| 3. 58| . 303|| 1154-E| 3. 55 | 5. 62|12. 72|55. 82| . 187| . 014| 1. 88| 2. 52| . 352|| 1006-E| 3. 58 | 4. 74|11. 90|60. 17| . 138| . 017| 1. 42| 1. 99| . 420|| 195-E| 3. 56 | 4. 21|11. 33|62. 84| . 127| . 008| 2. 72| . 77| . 254|| 5022-E| 2. 95 | 5. 60|11. 50|51. 30| . 133| . 022| 2. 30| 2. 20| . 233|| 1005-E| 2. 69 | 5. 33|10. 71|50. 24| . 102| . 010| 1. 77| 2. 34| . 354|| 194-E| 3. 18 | 4. 00|10. 36|61. 39| . 062| . 017| 1. 37| 1. 58| . 296|| 185-E| 3. 44 | 3. 92|10. 80|63. 70| . 141| . 011| 2. 06| . 97| . 250|| 5314-E| 3. 78 | 5. 65|13. 21|57. 15| . 151| . 010| 1. 46| 2. 84| . 416|| 4451-E| 3. 23 | 6. 52|12. 98|49. 77| . 228| . 009| 2. 80| 2. 44| . 519|| 5696-E| 4. 19 | 6. 44|14. 82|56. 55| . 268| . 012| 2. 15| 3. 06| . 309|| 3359-E| 4. 96 | 7. 43|17. 35|57. 18| . 321| . 019| 1. 76| 3. 74| . 509|| 3358-E| 3. 23 | 5. 53|11. 99|53. 83| . 121| . 009| 1. 88| 2. 51| . 314|| 481-E| 3. 87 | 5. 20|12. 94|59. 82| . 147| . 014| 1. 32| 2. 47| . 319|| 687-E| 3. 24 | 4. 71|11. 19|57. 91| . 080| . 009| 1. 63| 2. 20| . 284|| 193-E| 3. 66 | 5. 75|13. 07|56. 01| . 148| . 017| 1. 78| 2. 67| . 346|| 5023-E| 3. 16 | 5. 30|11. 62|54. 39| . 128| . 005| 1. 95| 2. 13| . 214|| 5318-E| 3. 57 | 5. 20|12. 34|57. 86| . 220| . 003| 1. 50| 2. 59| . 320|| 6715-E| 3. 75 | 7. 98|15. 48|48. 45| . 174| . 006| 2. 55| 3. 60| . 430|| 6716-E| 3. 66 | 7. 73|15. 05|48. 64| . 187| . 009| 2. 37| 3. 84| . 384|| 2388-E| 2. 95 | 5. 35|11. 25|52. 45| . 080| . 012| 1. 64| 2. 32| . 337|| 2352-E| 3. 20 | 4. 69|11. 09|57. 71| . 147| . 011| 1. 99| 1. 76| . 326|| 2770-E| 3. 66 | 5. 99|13. 31|55. 00| . 169| . 019| 1. 82| 2. 56| . 276|| 8705-E| 2. 91 | 5. 62|11. 44|50. 96| . 147| . 017| 1. 86| 2. 58| . 366|| 8706-E| 3. 48 | 4. 93|11. 89|58. 54| . 214| . 022| 1. 83| 1. 83| . 470|| 8704-E| 2. 76 | 4. 98|10. 50|52. 57| . 160| . 010| 1. 62| 2. 26| . 390|| 7839-E| 3. 51 | 5. 38|12. 40|56. 61| . 142| . 012| 1. 57| 2. 77| . 290|| 5707-E| 3. 35 | 5. 82|12. 52|53. 51| . 160| . 011| 2. 01| 2. 65| . 352|| 8171-F| 3. 50 | 5. 99|12. 99|53. 85| . 169| . 013| 1. 92| 2. 67| . 271|| 397-E| 3. 73 | 6. 71|14. 17|52. 65| . 169| . 007| 1. 56| 3. 96| . 324|+-------+------+-----+-----+-----+-----+-----+-----+-----+-----+

+-------+-----+-----+-----+-------+-------+-----------------+| | | | | | | P || | | | | | |-----+-----+-----+| A | K | L | M | N | O | Q | R | S |+-------+-----+-----+-----+-------+-------+-----+-----+-----+| | | | | | | | | || | | | | | | | | || | Per | Per | Per |Degrees|Degrees| Per | Per | Per || |cent. |cent. |cent. | V. | [1] |cent. |cent. |cent. || 2417-E|0. 120|0. 053| 0. 64| +31. 0 | 1 |0. 426|0. 150|0. 066||36612-E| . 149| . 043| . 87| +54. 4 | 35 | . 299| . 163| . 047|| 1146-E| . 202| . 074| 1. 08| +50. 0 | 32 | . 448| . 192| . 070|| 3014-E| . 147| . 060| . 89| +49. 6 | 3 | . 459| . 166| . 068|| 2538-E| . 181| . 050| . 78| +43. 2 | 54 | . 472| . 219| . 060|| 1734-E| . 145| . 048| . 65| +53. 0 | 3 | . 333| . 159| . 053|| 1154-E| . 158| . 043| . 71| +41. 0 | 3 | . 415| . 186| . 051|| 1006-E| . 158| . 057| . 75| +31. 2 | 12 | . 529| . 199| . 072|| 195-E| . 127| . 044| . 34| +22. 6 | 3 | . 336| . 168| . 058|| 5022-E| . 121| . 036| . 75| +41. 0 | 3 | . 304| . 158| . 047|| 1005-E| . 132| . 048| . 74| +39. 6 | 3 | . 496| . 185| . 067|| 194-E| . 110| . 045| . 64| +27. 0 | 5 | . 423| . 159| . 065|| 185-E| . 116| . 041| . 52| +23. 2 | 3 | . 347| . 161| . 057|| 5314-E| . 177| . 059| . 76| +40. 8 | 3 | . 472| . 201| . 067|| 4451-E| . 153| . 054| . 61| . .. | 78 | . 599| . 177| . 062|| 5696-E| . 197| . 082| . 72| +44. 0 | 18 | . 313| . 199| . 083|| 3359-E| . 294| . 074| 1. 13| +48. 4 | 44 | . 440| . 254| . 064|| 3358-E| . 175| . 045| . 65| +41. 0 | 3 | . 392| . 219| . 056|| 481-E| . 163| . 054| . 93| +36. 6 | 2 | . 370| . 189| . 063|| 687-E| . 124| . 048| . 47| +35. 6 | 2 | . 382| . 167| . 065|| 193-E| . 153| . 048| . 80| +42. 8 | 3 | . 397| . 176| . 055|| 5023-E| . 126| . 033| . 88| +40. 0 | 2 | . 276| . 163| . 043|| 5318-E| . 147| . 045| . 64| +41. 8 | 3 | . 389| . 179| . 055|| 6715-E| . 186| . 058| 1. 21| +61. 6 | 14 | . 417| . 180| . 056|| 6716-E| . 164| . 055| . 97| +61. 6 | 14 | . 383| . 164| . 055|| 2388-E| . 135| . 042| . 91| +40. 4 | 2 | . 449| . 180| . 056|| 2352-E| . 146| . 037| . 46| +32. 2 | 3 | . 441| . 198| . 050|| 2770-E| . 194| . 050| 1. 14| +45. 2 | 6 | . 311| . 219| . 056|| 8705-E| . 150| . 041| . 66| +41. 0 | . .. | . 480| . 197| . 053|| 8706-E| . 160| . 062| . 64| +30. 4 | . .. | . 593| . 202| . 078|| 8704-E| . 150| . 054| . 56| +36. 4 | . .. | . 557| . 214| . 077|| 7839-E| . 116| . 031| . 63| +41. 2 | . .. | . 351| . 140| . 038|| 5707-E| . 147| . 048| . 66| +43. 0 | . .. | . 422| . 176| . 058|| 8171-F| . 178| . 054| . 95| +45. 2 | . .. | . 313| . 205| . 062|| 397-E| . 151| . 051| . 72| +55. 2 | 2 | . 343| . 160| . 054|+-------+-----+-----+-----+-------+-------+-----+-----+-----+

[Footnote 1: Brewer's scale. ]

The data reported in Tables X, XI, and XII give the results of analysesof commercial American beers obtained from various breweries indifferent parts of the United States as these beers are found on themarket at the present time; hence, they are of general value for thepurpose of showing the composition of American beers. These data alsoare of considerable interest when we compare them with data relating toAmerican beers published by the department in 1887. [1] A comparison ofthese two sets of figures shows that beers made at the present time havea much lower percentage of alcohol and are made from a wort containing amuch lower percentage of solids than beers made a generation ago. Theaverage of 28 samples examined and reported in 1887 in the publicationcited[1] showed an average alcohol content of 4. 63 per cent by weightand solids in the original wort of 14. 79 per cent, while the average of72 beers representing the products now on the market showed an averageof 3. 52 per cent by weight of alcohol and solids in the original wort of12. 50 per cent. This is a reduction of 1. 11 per cent by weight ofalcohol and 2. 23 per cent of solids in the original wort. 

[Footnote 1: U. S. Dept. Agr. , Div. Chem. , Bul. 13, 1887, pt. 3, p. 282. ]

CONCLUSIONS. 

The all-malt beers made in this country contain higher percentages ofprotein than the all-malt beers made in Europe, owing to the use in thiscountry of a barley high in protein. 

The use of rice, corn or corn products, and brewer's sugar assubstitutes for malt reduces the content of protein, ash, and phosphoricacid in the finished beer. 

This difference, as regards the protein, ash, and phosphoric acid, is asufficient basis for distinguishing the all-malt beers made in thiscountry from those containing the commercial mixtures of rice, corn, cerealin, and brewer's sugar. 

It is necessary to calculate analytical results to the basis of a commonwort in order to interpret them properly. 

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 ADDITIONAL COPIES OF THIS PUBLICATION MAY BE PROCURED FROM THE SUPERINTENDENT OF DOCUMENTS GOVERNMENT PRINTING OFFICE WASHINGTON, D. C. AT 5 CENTS PER COPY

 WASHINGTON: GOVERNMENT PRINTING OFFICE: 1917

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Transcriber's notes:

Removed italics marks '_' from tables in text version to make more readable

Changed header in Table I, 7th column to read 'Reducing Sugars . .. ' insteadof 'Reducing Sugar . .. ' to match identical headers in the other Tables