,,united ,,states ,,department ,,of ,,agriculture ,,bulletin ,no4 #dic ,contribution from the ,bureau of ,chemistry ,,carl ,l4 ,,alsberg1 ,chief ,washington1 ,d4 ,c4 ,,professional ,,paper ,march #ba1 #aiag ,a ,,study ,,of ,,american ,,beers ,,and ,,ales4 ,by ,l4 ,m4 ,,tolman1 ,chief1 ,central ,inspection ,district1 and ,j4 ,,garfield ,,riley1 ,assistant ,chemist1 ,food and ,drug ,inspection ,laboratory1 ,new ,york1 ,n4 ,y4 99 99 99 99 99 ,,contents4 ,page4 ,introduction #a ,method of undertaking the investigation #b ,methods of analysis #c ,results of analysis #c ,effect of raw materials used upon composition of the finished brew #aa ,conclusions #bc 99 99 99 99 99 ,,introduction4 ,the investigation1 the results of which are reported in this bulletin1 was undertaken for the purpose of securing information in regard to the composition of brewery products made in this country4 ,the main object of this investigation was to find1 if possible1 a means of distinguishing beers and ales made entirely from malt from those made from malt together with other cereal products1 such as rice1 corn1 and cerealin4 ,it was concluded1 after looking into the literature1 that in order to accomplish this purpose it would be necessary to collect a series of samples made from the various raw materials ordinarily used and make a study of the effect of these raw materials upon the composition of the finished product4 ,the investigation seemed desirable for the reason that practically all of the existing data related to foreign beers1 in the preparation of which a type of malt was used entirely different from that ordinarily used in the production of ,american beers4 ,furthermore1 very few of the existing data relating either to foreign or domestic beers were based upon samples concerning which exact information was available in regard to the raw materials used in the wort4 ,,method ,,of ,,undertaking ,,the ,,investigation4 ,it was felt that it would be wholly unsatisfactory to make this investigation by means of laboratory brewings on a small scale1 as the results thus obtained would not show the true conditions1 because it is not possible in the laboratory to duplicate exactly the mashing or fermenting processes actually used in a commercial way4 ,it was decided1 therefore1 to attempt1 with the cooperation of several breweries1 to make this study under the exact conditions prevailing in commercial plants4 ,access was secured to several breweries making different types of products from various kinds of raw materials1 under such conditions that it was possible to obtain a complete history of the beer through its various stages to the finished product4 ,one of the writers 7,riley7 watched the method of manufacture during its whole process and obtained samples of the product at the various stages of manufacture4 ,thus1 it was possible to procure finished samples with practically the same degree of certainty1 as regards knowledge of composition and history1 as would have been the case had they been prepared in the laboratory4 ,in three different breweries manufacturing a wide range of products samples of the wort and beer were obtained in this manner1 the entire process of manufacture being studied in detail4 ,a record showing the kind and amount of raw materials placed in the mash and in the cooker was made of the samples collected from these three breweries4 ,a record also was kept of the time and temperature of each operation until the mash was ready to run into the kettle4 ,the filtering and sparging#a of the mash1 the time of boiling in the kettle1 the amount of hops added and the point at which they were added1 and the break#b of the wort were all noted4 ,after the wort had been pumped from the kettle its course was followed through the hop jack#c over the coolers to the settling tank4 ,the specific gravity or ,balling#d of the original wort1 the temperature at which the product was pitched1#e the aeration of the wort1 the kind and amount of yeast added1 as well as the time and maximum temperature of the primary fermentation1 also were noted4 ,the course of the beer through the storage vats1 chip casks1 and filters to the racks was watched1 and samples of the wort and of the beer in its various stages of production were collected and examined4 ,footnote #a3 ,washing the grains with hot water to remove the extract or valuable constituents as completely as possible4 ,footnote #b3 ,precipitation and uniting1 in the form of flakes1 of the coagulable albuminoids1 leaving the liquid clear4 ,footnote #c3 ,a filtering tank4 ,footnote #d3 ,percentage of solids in the liquor according to the ,balling hydrometer4 ,footnote #e3 ,pitching is the operation of adding the yeast to the wort4 ,,methods ,,of ,,analysis4 ,the methods of analysis used were those given in ,bulletin #ajg1 revised 7,u4 ,s4 ,dept4 ,agr41 ,bur4 ,chem471 pages #ij-id1 with the exception that the determination of phosphoric acid was made by the method used in fertilizer analysis 7ibid41 pp4 #b-e71 destroying the organic material in the beer by digestion with strong sulphuric acid and nitric acid and determining the phosphoric acid finally by the optional volumetric method 7ibid41 p4 #d74 ,the uranium acetate method given for beers was not used1 for the reason that it was found to be exceedingly difficult to obtain accurate results on dark-colored beers4#a ,footnote #a3 ,riley1 in his report to the ,association of ,official ,agricultural ,chemists for the year #aiac1 stated that the method giving the most uniform results was that of ashing the beer with an excess of standard calcium acetate1 and that while the moist combustion method in the hands of those familiar with it gave satisfactory results1 the various collaborators working with the method did not get as uniform results as with the method of ashing with calcium acetate4 ,j4 ,assoc4 ,off4 ,agr4 ,chemists #a 7#aiae71 #ach-adc4 ,it was found in the estimation of dextrin by the ,sachsse-,allihn method 7ibid41 p4 #ia7 that there is an error in the method of calculation of the amount of dextrose formed from the amount of maltose in the original beer4 ,instead of multiplying the amount of maltose in the original beer by the factor #j4i1 it should be multiplied by the factor #a4jec1 as #a gram of anhydrous maltose yields1 on hydrolysis1 #a4jec grams of dextrose4 ,the product is the quantity which should be subtracted from the total amount of dextrose found after hydrolysis4 ,the extract in the beer was determined by use of the tables of ,schultz and ,ostermann 7ibid41 pp4 #bji-bac74 ,the same methods were used in the analyses of the worts as were used in the examination of the beers4 ,,results ,,of ,,analysis4 ,tables ,i to ,,iv contain the results of the analyses of the worts and finished fermented products obtained at the various breweries where this investigation was conducted1 arranged so as to show readily the changes which took place during fermentation and1 in a few cases1 the changes which took place during storage4 ,the results are all given in terms of grams per #ajj cc1 so that a direct comparison of the quantities of any particular ingredient in a definite volume of material may be made4 ,the comparison of the grams per #ajj cc of an ingredient in the wort1 with the grams per #ajj cc in the finished fermented product1 is based on the assumption that there is no appreciable change in the volume of the wort during fermentation4 ,in ,table ,i are given the results of the analyses of #g malt worts and the beers produced from them4 ,table ,,ii contains the results of the analyses of #b malt-and-rice worts and #b malt-and-corn worts1 and the beers produced from them4 ,in ,table ,,iii are given the results of the analyses of #d porter worts and the finished porters produced from them4 ,the results of the analyses of #i ale worts and the finished ales are shown in ,table ,,iv4 ,in these four tables the extract in the original wort has been calculated by multiplying the alcohol 7expressed in terms of grams per #ajj cc7 by #b1 and adding to the product the extract of the beer1 porter1 or ale 7expressed in terms of grams per #ajj cc74 ,in the porter and ale worts a percentage of dextrose had been added as brewer's sugar4 ,since dextrose reduces more copper than does maltose in the determination of the sugars1 in order to obtain the true percentage of total sugars it was necessary to calculate the amount of copper reduced by the known amount of dextrose present1 and then to calculate the amount of maltose4 ,the results thus obtained are given in ,tables ,,iii and ,,iv under the heading ,reducing sugars as anhydrous maltose4 ,,table ,i4--,analyses of all-malt worts and of the beers made from them4 ,column ,key3 ,a3 ,sample ,no4 ,b3 ,product4 ,c3 ,date of ,taking ,sample4 ,d3 ,specific ,gravity at #ae4f;,c4_/#ae4f;,c4 ,e3 ,alcohol4 ,f3 ,extract4 ,g3 ,extract in original wort 7calculated74 ,h3 ,degree of fermentation4 ,i3 ,total acids as lactic4 ,j3 ,volatile acids as acetic4 ,k3 ,reducing sugars as anhydrous maltose4 ,l3 ,dextrin4 ,m3 ,protein 7,n #f4be7 ,n3 ,ash4 ,o3 ,phosphoric acid 7as ,p#b,o#e74 ,p3 ,undetermined4 ,q3 ,color 7,lovibond7 in #a_/d-;inch cell4 ---------------------------------------- ------------------ ,a ,b ,c ,d ,e ,f ,g ,h ,i ---------------------------------------- ------------------ ,grams ,grams ,grams ,grams per per per per #ajj #ajj #ajj #ajj #aiaa cc4 cc4 cc4 cc4 #bbjac-;,d ,wort ,july #e #a4jeah 444 #ac4ge 444 444 #j4aih #bbjag-;,d ,beer ,july #ab #a4jabe #c4he #e4af #ab4hf #ei4hh 4#baf #bbjad-;,d ,wort ,july #f #a4jeag 444 #ac4ga 444 444 4#aih #bbjah-;,d ,beer ,july #ac #a4jabd #c4ia #e4af #ab4ih #fj4be 4#bbe 444 ,wort ,july #g #a4jeag 444 #ac4ga 444 444 4#bjg #bbjai-;,d ,beer ,july #ad #a4jace #c4hc #e4dd #ac4aj #eh4dg 4#bcd #bbjae-;,d ,wort ,july #h #a4jeag 444 #ac4gj 444 444 4#aih #bbjbj-;,d ,beer ,july #ae #a4jacj #c4gb #e4bb #ab4ff #eh4gg 4#bcf #bbjaf-;,d ,wort ,july #aj #a4jeae 444 #ac4fh 444 444 4#bbe #bbjba-;,d ,beer ,july #ag #a4jadg #c4ff #e4ff #ab4ih #ef4ci 4#bba #aiab #afbhi-;,c ,wort ,feb4 #bi #a4jdee 444 #ab4je 444 444 4#baf #afbhi-;,c ,beer ,mar4 #g #a4jaga #c4jb #f4ja #ab4aa #di4hh 4#bcj #bjgad-;,d ,do ,apr4 #ah #a4jafg #c4ab #e4ij #ab4ad #ea4dj 4#bdc #afbii-;,c ,wort ,mar4 #a #a4jded 444 #ab4jb 444 444 4#ahj #afbii-;,c ,beer ,mar4 #ah #a4jahj #b4hg #f4af #aa4id #dh4jg 4#bcd ---------------------------------------- ------------------ ---------------------------------------- -------------------- ,a ,j ,k ,l ,m ,n ,o ,p ,q ---------------------------------------- -------------------- ,grams ,grams ,grams ,grams ,grams ,grams ,grams ,degrees1 per per per per per per per brewer's #ajj #ajj #ajj #ajj #ajj #ajj #ajj scale4 cc4 cc4 cc4 cc4 cc4 cc4 cc4 #bbjac-;,d #j4jja #i4gi 444 #j4hfb #j4bca #j4jih 444 #ac4j #bbjag-;,d 4#jja #a4cd #b4cc 4#faa 4#bji 4#jhj #j4fg #ab4j #bbjad-;,d 4#jja #i4gi 444 4#hgf 4#bbh 4#jie 444 #ac4j #bbjah-;,d 4#jjb #a4cf #b4jf 4#fad 4#bja 4#jgh 4#ic #ac4j 444 4#jja #aj4jd 444 4#heb 4#beb 4#jii 444 #ac4j #bbjai-;,d 4#jjb #a4ee 444 4#faj 4#bae 4#jhb 444 #i4j #bbjae-;,d 4#jja #i4hf 444 4#hda 4#bdj 4#jig 444 #ac4j #bbjbj-;,d 4#jjb #a4ei #b4bc 4#fci 4#bjf 4#jha 4#ee #aa4j #bbjaf-;,d 4#jja #i4hd 444 4#hde 4#bde 4#jig 444 #ac4j #bbjba-;,d 4#jja #a4he #b4ah 4#fce 4#bjh 4#jhb 4#gh #aj4j #afbhi-;,c 4#jja #g4dj 444 4#iag 4#bcb 4#jie 444 #d4j #afbhi-;,c 4#jjc #a4ce #b4gc 4#geg 4#bdf 4#jhb 4#hc #c4j #bjgad-;,d 4#jab #a4dg #b4fh 4#gcb 4#bbi 4#jij 4#gi #c4j #afbii-;,c 4#jja #g4da 444 4#hgd 4#bch 4#aja 444 #b4j #afbii-;,c 4#jab #a4dj #b4hb 4#gcg 4#bdj 4#jij 4#if #b4j ---------------------------------------- -------------------- ,,table ,,ii4--,analyses of malt-and-rice and malt-and-corn worts and of the beers made from them4 ,column ,key3 ,a3 ,sample ,no4 ,b3 ,raw ,materials4 ,c3 ,product4 ,d3 ,date of taking ,sample4 ,e3 ,specific gravity at #ae4f;,c4_/#ae4f;,c4 ,f3 ,alcohol4 ,g3 ,extract4 ,h3 ,extract in original wort 7calculated74 ,i3 ,degree of fermentation4 ,j3 ,total acids as lactic4 ,k3 ,volatile acids as acetic4 ,l3 ,reducing sugars as anhydrous maltose4 ,m3 ,dextrin4 ,n3 ,protein 7,n #f4be7 ,o3 ,ash4 ,p3 ,phosphoric acid 7as ,p#b,o#e74 ,q3 ,undetermined4 ,r3 ,color 7,lovibond7 in #a_/d-;inch cell4 ---------------------------------------- ---------------------------- ,a ,b ,c ,d ,e ,f ,g ,h ,i ---------------------------------------- ---------------------------- ,grams ,grams ,grams per per per #ajj #ajj #ajj #aiaa cc4 cc4 cc4 #bbjbf-;,d #hj per cent malt and #bj per cent rice4 ,wort ,july #bd #a4jdei 444 #ab4ae 444 444 #bbjcb-;,d ,do ,beer ,july #ca #a4jaba #c4ca #d4hj #aa4db #eg4ig #bbjcf-;,d ,do ,wort ,aug4 #i #a4jdfd 444 #ab4cj 444 444 #bbjdb-;,d ,do ,beer ,aug4 #af #a4jaci #c4ah #e4bc #aa4ei #ed4hg #afbfi-;,c #fj per cent malt and #dj per cent corn4 ,wort ,dec4 #e #a4jdhi 444 #ab4ie 444 444 #afbga-;,c ,do ,beer ,dec4 #ab #a4jadi #c4de #e4fh #ab4eh #ed4he #aiab #afbhg-;,c ,do do ,mar4 #ab #a4jaei #c4cc #e4gf #ab4db #ec4fb #aiaa #afbgj-;,c ,do ,wort ,dec4 #f #a4jdif 444 444 #ac4ad 444 #afbgb-;,c ,do ,beer ,dec4 #ac #a4jaeb #c4da #e4fa #ab4dc #ed4hg #aiab #afbhf-;,c ,do do ,mar4 #ab #a4jaeg #c4bi #e4fh #ab4bf #ec4fg ---------------------------------------- ---------------------------- ---------------------------------------- -------------------------- ,a ,j ,k ,l ,m ,n ,o ,p ,q ,r ---------------------------------------- -------------------------- ,grams ,grams ,grams ,grams ,grams ,grams ,grams ,grams ,degrees1 per per per per per per per per brewer's #ajj #ajj #ajj #ajj #ajj #ajj #ajj #ajj scale4 cc4 cc4 cc4 cc4 cc4 cc4 cc4 cc4 #bbjbf-;,d #j4abdj4jja #h4fd 444 4#gad #j4aic #j4jfi 444 #b4j #bbjcb-;,d 4#bge 4#jjc #a4ah #b4dg 4#eai 4#aej 4#jee #j4dh #b4j #bbjcf-;,d 4#abf 4#jja #h4gj 444 4#fbd 4#bjd 4#jgb 444 #b4j #bbjdb-;,d 4#bdc 4#jjc #a4eg #b4da 4#djj 4#aef 4#jeg 4#fi #b4j #afbfi-;,c 4#add 4#jjc #i4je 444 4#dfa 4#bbi 4#jff 444 444 #afbga-;,c 4#aga 4#jac #a4fc #b4di 4#cjh 4#bac 4#jef #a4jd 444 #afbhg-;,c 4#ahj 4#jad #a4hg #b4cf 4#cbg 4#bjh 4#jef 4#ii 444 #afbgj-;,c 4#add 4#jjc #i4cb 444 4#dih 4#baf 4#jfg 444 444 #afbgb-;,c 4#aga 4#jac #a4ei #b4eh 4#cad 4#bjc 4#jej 4#ic 444 #afbhf-;,c 4#age 4#jad #a4hh #b4eh 4#cad 4#bbb 4#jeh 4#fi 444 ---------------------------------------- -------------------------- ,,table ,,iii4--,analyses of porter worts made from malt1 cerealin1 and brewer's sugar1 and of the porters made from these worts4 ,key3 ,a3 ,sample ,no4 ,b3 ,product4 ,c3 ,date of taking sample4 ,d3 ,specific gravity at #ae4f ,c4_/#ae4f ,c4 ,e3 ,alcohol4 ,f3 ,extract4 ,g3 ,extract in original wort 7calculated74 ,h3 ,degree of fermentation4 ,i3 ,total acids as lactic4 ,j3 ,volatile acids as acetic4 ,k3 ,reducing sugars as anhydrous maltose4 ,l3 ,dextrin4 ,m3 ,protein 7,n #f4be7 ,n3 ,ash4 ,o3 ,phosphoric acid 7as ,p#b,o#e74 ,p3 ,undetermined4 ,q3 ,color 7,lovibond7 in #a_/d-;inch cell4 ---------------------------------------- ---------------- ,a ,b ,c ,d ,e ,f ,g ,h ,i ---------------------------------------- ---------------- ,grams ,grams ,grams ,grams per per per per #ajj #ajj #ajj #ajj #aiaa cc4 cc4 cc4 cc4 #bbjbc-;,d,wort ,july #bja4jegb 444 #ae4be 444 444 #j4bgj #bbjbh-;,d,porter ,july #bfa4jaea #d4cj #f4jb #ad4fbeh4hb 4#cbd #bbjdf-;,d do ,aug4 #baa4jace #d4dh #e4gj #ad4fffa4ab 4#chj #bbjch-;,d,wort ,aug4 #aaa4jfbe 444 #af4ff 444 444 4#bcd #bbjdd-;,d,porter ,aug4 #aha4jafe #d4ge #f4fj #af4ajei4ja 4#cdb #bbjde-;,d,wort ,aug4 #aha4jfbc 444 #af4fb 444 444 4#bcd #bieja-;,b,porter ,aug4 #bea4jagj #d4gb #f4gb #af4afeh4db 4#bhh #bbjbe-;,d,wort ,july #baa4jfcc 444 #af4hg 444 444 4#bcd #bbjca-;,d,porter ,july #bha4jagh #d4gj #f4if #af4cfeg4df 4#cgh #bbjdi-;,d do ,aug4 #bda4jafb #d4hb #f4ed #af4ahei4eh 4#cjf ---------------------------------------- ---------------- ---------------------------------------- ---------------- ,a ,j ,k ,l ,m ,n ,o ,p ,q ---------------------------------------- ---------------- ,grams ,grams ,grams ,grams ,grams ,grams ,grams per per per per per per per ,degrees1 #ajj #ajj #ajj #ajj #ajj #ajj #ajj brewer's cc4 cc4 cc4 cc4 cc4 cc4 cc4 scale4 #bjbc-;,d #j4jjb #h4fg 444 #j4fif #j4bbg #j4jfi 444 #eh4j #bjbh-;,d 4#jjc #a4jg #c4cd 4#dhb 4#bjh 4#jeb #j4ib #ei4j #bjdf-;,d 4#jjb #a4jg #c4ai 4#dhb 4#ahb 4#jea 4#gh #fj4j #bjch-;,d 4#jjb #i4gd 444 4#fhe 4#bcb 4#jgb 444 #fe4j #bjdd-;,d 4#jjb #a4db #c4dh 4#dgg 4#aif 4#jec #a4jb #fj4j #bjde-;,d 4#jjb #i4fh 444 4#ffg 4#bbd 4#jfi 444 #ee4j #ieja-;,b 4#jjb #a4da #c4fb 4#dhb 4#bja 4#jeh #a4ja #ee4j #bjbe-;,d 4#jjd #aj4be 444 4#gba 4#bad 4#jgc 444 #gj4j #bjca-;,d 4#jjb #a4dj #c4fh 4#dgf 4#aid 4#jee #a4ba #fj4j #bjdi-;,d 4#jjc #a4dd #c4dd 4#dgi 4#ahi 4#jec 4#ii #fj4j ---------------------------------------- ---------------- ,,table ,,iv4--,analyses of ale worts and of the ales made from them4 ,,key3 ,a3 ,sample ,no4 ,b3 ,raw materials4 ,c3 ,product4 ,d3 ,date of taking sample4 ,e3 ,specific gravity at #ae4f;,c4_/#ae4f ,c4 ,f3 ,alcohol4 ,g3 ,extract4 ,h3 ,extract in original wort 7calculated74 ,i3 ,degree of fermentation4 ,j3 ,total acids as lactic4 ,k3 ,volatile acids as acetic4 ,l3 ,reducing sugars as anhydrous maltose4 ,m3 ,dextrin4 ,n3 ,protein 7,n #f4be74 ,o3 ,ash4 ,p3 ,phosphoric acid 7as ,p#b,o#e74 ,q3 ,undetermined ,r3 ,color 7,lovibond7 in #a_/d-;inch cell4 ---------------------------------------- ------------------------ ,a ,b ,c ,d ,e ,f ,g ,h ---------------------------------------- ------------------------ ,grams ,grams,grams per per per #ajj #ajj #ajj #aiaa cc4 cc4 cc4 #bbjbd-;,d,malt1 cerealin1 and brewer's sugar ,wort ,july #baa4jfjh 444#af4bd 444 #bbjcj-;,d do ,ale ,july #bga4jaci #d4hb #e4icae4eg #bbjdg-;,d do ,ale after storage4,aug4 #bba4jabd #d4ig #e4fbae4ef #bbjcd-;,d do ,wort ,aug4 #g #a4jfaj 444#af4cj 444 #bbjci-;,d do ,ale ,aug4 #ada4jabc #e4aa #e4fgae4hi #biejd-;,b do ,ale after storage ,oct4 #f #a4jajf #e4bf #e4bhae4hj #bbjcg-;,d do ,wort ,aug4 #aja4jfaa 444 #af4cb 444 #bbjdc-;,d do ,ale ,aug4 #aga4jabd #d4ic #e4fbae4dh #bbjbb-;,d,malt and cerealin ,wort ,july #aia4jfdb 444 #ag4aj 444 #bbjbg-;,d do ,ale ,july #bfa4jacc #e4ag #e4ieaf4bi #bbjce-;,d do ,wort ,aug4 #ha4jffh 444 #ag4hj 444 #bbjdj-;,d do ,ale ,aug4 #aea4jade #e4cd #f4cjaf4ih #afbfg-;,c do ,ale after storage ,nov4 #aea4jacd #e4eb #f4aaag4ae #biejf-;,b do ,wort ,oct4 #aja4jgfj 444 #bj4bc 444 #bieab-;,b do ,ale ,oct4 #aga4jbec #e4dc #i4aibj4je #aiab #acibb-;,d do ,ale after storage ,jan4 #c #a4jbjh #e4hj #h4ahai4gh #aiaa4 #biejg-;,b do ,wort ,oct4 #aaa4jgfg 444 #bj4dj 444 #biead-;,b do ,ale ,oct4 #aha4jbbh #e4fg #h4ebai4hf #bieac-;,b do ,wort ,oct4 #aha4jgha 444 #bj4ge 444 #bieai-;,b do ,ale ,oct4 #bda4jbdd #e4ec #i4jjbj4jf #aiab #acibc-;,d do ,ale after storage ,jan4 #ba4jbaj #e4fg #h4ahai4eb #aiaa #bbjej-;,d do ,wort ,aug4 #bca4jgic 444 #ba4je 444 #biejc-;,b do ,stout ,aug4 #cja4jbdb #e4fi #i4jbbj4dj ---------------------------------------- ------------------------ ---------------------------------------- -------------------- ,a ,i ,j ,k ,l ,m ,n ,o ,p ,q ,r ---------------------------------------- -------------------- ,grams,grams,grams,grams,grams,grams,gra ms,grams,grams per per per per per per per per per ,degrees1 #ajj #ajj #ajj #ajj #ajj #ajj #ajj #ajj #ajj brewer's cc4 cc4 cc4 cc4 cc4 cc4 cc4 cc4 cc4 scale4 #bbjbd-;,d 444 #j4aecj4jjaaj4jj 444 #j4ghhj4bcjj4jei 444 #d4j #bbjcj-;,d#fa4ia 4#bbe 4#jjc #a4af #c4bc 4#dbe 4#aid 4#jci #j4ib #e4j #bbjdg-;,d#fc4hh 4#bgj 4#jjc #a4dc #b4fi 4#dda 4#ahj 4#jch 4#hh #e4j #bbjcd-;,d 444 4#aec 4#jjcaj4bd 444 4#gga 4#bad 4#jfj 444 #e4j #bbjci-;,d#fd4cb 4#bbe 4#jjc #a4bf #b4he 4#dga 4#ahf 4#jdc 4#ij #e4j #biejd-;,b#ff4eh 4#bbe 4#jjc #a4aj #b4fj 4#dfb 4#ahi 4#jda 4#ic #e4j #bbjcg-;,d 444 4#adi 4#jjbaj4fj 444 4#gfc 4#bji 4#jeg 444 #d4j #bbjdc-;,d#fc4fi 4#baf 4#jjc #a4dj #b4hb 4#dda 4#agb 4#jdc 4#gi #d4j #bbjbb-;,d 444 4#ahj 4#jjbaj4ai 444 4#ggf 4#bab 4#jgb 444 #c4j #bbjbg-;,d#fc4dg 4#bjg 4#jjd #a4be #c4bh 4#ejj 4#aib 4#jee 4#gc #c4j #bbjce-;,d 444 4#ahi 4#jjbaj4ii 444 4#ggf 4#bab 4#jgb 444 #c4j #bbjdj-;,d#fb4ij 4#bic 4#jjd #a4db #c4ca 4#eda 4#aib 4#jea 4#hd #d4j #afbfg-;,c#fd4cg 4#bcd 4#jjd #a4fe #b4gf 4#ejf 4#bac 4#jec 4#ih #c4j #biejf-;,b 444 4#aih 4#jjaaa4ai #f4ha 4#iei 4#bid 4#jgg 4#ih #c4j #bieab-;,b#ed4af 4#cfi 4#jjh #b4fi #d4ci 4#fga 4#bgc 4#jeh #a4ag #c4j #acibb-;,d#eh4fd 4#cfj 4#jjh #b4ed #c4db 4#fbb 4#bge 4#jeg #a4cb #d4j #biejg-;,b 444 4#aih 4#jjaab4ad #e4ei 4#ife 4#bhb 4#jgh #a4db #c4j #biead-;,b#eg4aj 4#cfj 4#jje #b4ea #d4jh 4#ffd 4#bef 4#jeg #a4ja #b4j #bieac-;,b 444 4#aih 4#jjbaa4gc #e4ie 4#icf 4#cjj 4#jge #a4hc #b4j #bieai-;,b#ee4ac 4#bha 4#jjf #b4fb #d4ca 4#fga 4#bee 4#jeg #a4ad #b4j #acibc-;,d#eh4ji 4#cfj 4#jac #b4ed #c4fa 4#fjc 4#bhb 4#jfd #a4ae #d4j #bbjej-;,d 444 4#bgj 4#jjcaa4da #f4cd 4#hfd 4#cbf 4#jia #b4aa #ge4j #biejc-;,b#ee4gh 4#eeh 4#jjc #b4jc #d4ed 4#gce 4#bhf 4#jga #a4db #fi4j ---------------------------------------- -------------------- ,a study of these tables shows very clearly that during fermentation marked changes are brought about other than the mere conversion of sugar into alcohol4 ,while it is well known that these changes take place it seems worth while to consider them here1 because no similar study relating to ,american brewery products has been published4 ,further since we have the exact analysis of the wort and of the beer which was made from it1 we have a special opportunity to examine quantitatively some of these changes1 such as the production of alcohol1 the fermentation of dextrin1 the development of acids1 and the losses of protein1 ash1 and phosphoric acid during fermentation4 ,in order to study the question of the yield of alcohol1 to test the present factor used for the calculation of the solids in the original wort1 and to show the approximate amount of dextrin1 calculations were made1 the results of which are presented in ,table ,v4 ,,table ,v4--,changes taking place in the conversion of worts into beers and ales4 ---------------------------------------- ------------------------------ ,loss in ,difference ,loss in,loss in solids between ,product4 solids4sugar4 ,alcohol4divided loss in by solids alcohol4and loss in sugar4 ---------------------------------------- ------------------------------ ,grams ,grams ,grams ,grams ,grams per per per per per #ajj #ajj #ajj #ajj #ajj cc4 cc4 cc4 cc4 cc4 ---------------------------------------- ------------------------------ ,beer 7all-malt7 #h4ei #h4de #c4he #b4bc #j4ad ,do #h4ee #h4dc #c4ia #b4ah 4#ab ,do #h4bg #h4di #c4hc #b4ac 4#bb ,do #h4dh #h4bg #c4gb #b4bg 4#ba ,do #h4jb #g4ii #c4ff #b4ai 4#jc ,beer 7#fj per cent malt and #dj per cent corn7 #g4bg #g4db #c4de #b4aj 4#ae ,do #g4ec #g4gc #c4cc #b4jj 4#bj ,beer 7#hj per cent malt and #bj per cent rice7 #g4ce #g4df #c4ca #b4bb 4#aa ,do #g4jg #g4ac #c4ah #b4bb 4#jf ,beer 7all-malt7 #f4jd #f4je #c4jb #b4jj 4#ja ,do #e4hf #f4ja #b4hg #b4jd 4#ae ---------------------------------------- ,average for beers #b4ad 4#jd ,porter 7small7 #i4bc #g4fj #d4cj #b4ad #a4fc ,porter 7large7 #i4ia #h4cb #d4gj #b4aj #a4ei ,do #aj4jf #h4bg #d4ge #b4aa #a4gi ,do #i4ij #g4hb #d4gb #b4ji #b4jh ,ale #aj4ca #h4hd #d4hb #b4ac #a4dg ,do #aj4fc #h4ih #e4aa #b4jh #a4fe ,do #aj4gj #i4bj #d4ic #b4ag #a4ej ,do #aa4ae #h4id #e4af #b4ae #b4ba ,do #aa4ej #i4eg #e4cd #b4ae #a4ic ,do #aa4fb #i4jf #e4ce #b4ag #b4ef ,pale ale #aa4jd #i4ej #e4dc #b4jc #a4ed ,do #aa4hh #i4fc #e4fg #b4ji #b4be ,do #aa4ge #i4aa #e4ec #b4ab #b4fd ,brown stout #ab4jc #i4ch #e4fi #b4aa #b4fe ---------------------------------------- ,average for ales #b4ab #a4if ,average for beers and ales #b4ac ---------------------------------------- ------------------------------ ,in ,table ,v have been collected results 7calculated from ,tables ,i-,,iv7 which show the loss in solids between the wort and the finished fermented product1 the loss in sugar1 the yield of alcohol1 the loss in solids divided by the alcohol1 and the difference between the loss in solids and the loss in sugar4 ,by dividing alcohol into loss in solids there was secured a factor which makes possible the estimation of the solids in the original wort1 provided that alcohol and extract are known4 ,this factor also shows the yield of alcohol for a given amount of solids disappearing during fermentation4 ,it has been found in the case of the beers that this factor averages #b4ad1 while in the case of the ales it averages #b4ab1 making an average for all of the products of #b4ac4 ,this clearly shows that in the yield of alcohol for a given amount of fermentable solids there is no appreciable difference between top fermentation products1 such as ales1 and bottom fermentation products1 such as beers4 ,a marked difference in loss in solids is shown1 however1 when we compare the beers with the ales4 ,in the case of the beers we find there is practically no difference between the loss in solids and the loss in sugar1 while in the case of the porters and ales there is a very appreciable difference4 ,the difference between the loss in solids and the loss in sugar is only #j4jd per cent for all of the beers2 while in the case of the porters and ales the difference varies from #a4dg per cent to #b4fe per cent1 with an average of #a4if per cent4 ,these figures clearly show that in the case of the porters and ales there has been some material other than sugar fermented4 ,unfortunately1 the determination of dextrin was not made in all of the worts1 so that the actual decrease in dextrin can be shown only in a few cases4 ,but in those cases where we have the actual results the difference between loss in solids and the loss in sugar compares very closely with the actual amount of dextrin disappearing during fermentation4 ,,development ,,of ,,acids ,,during ,,fermentation4 ,a comparison of the amounts of volatile and fixed acids in the worts and in the finished beers shows that normally there is no appreciable development of volatile acid during fermentation and only a slight increase in the fixed acid4 ,this increase in fixed acid averages in the case of the beers #j4jdi per cent1 while in the case of the ales the increase averages #j4ajc per cent4 ,,decrease ,,in ,,protein1 ,,ash1 ,,and ,,phosphoric ,,acid4 ,a general study of the preceding tables will show that there is an appreciable loss of protein1 ash1 and phosphoric acid during the fermentation4 ,table ,,vi has been prepared to show the average loss during fermentation of the various classes of worts with respect to their protein1 ash1 and phosphoric acid contents4 ,,table ,,vi4--,average loss during fermentation4 ---------------------------------------- ------------------ ,protein4 ,ash4 ,phosphoric ,kind of wort4 acid4 ---------------------------------------- ------------------ ,grams per ,grams per ,grams per #ajj cc4 #ajj cc4 #ajj cc4 ---------------------------------------- ------------------ ,beer worts 7all-malt7 #j4bji #j4jag #j4jae ,beer worts 7malt and rice7 4#baj 4#jde 4#jad ,beer worts 7malt and corn7 4#afh 4#jad 4#jac ,porter worts 4#bac 4#jca 4#jag ,ale worts 4#bge 4#jbi 4#jai ---------------------------------------- ------------------ ,the results given in ,table ,,vi show a great similarity in the changes in all of the products1 as there is about the same amount of loss of protein1 ash1 and phosphoric acid in the beer1 ale1 and porter worts4 ,there does not appear to be any appreciable loss1 however1 of either protein or phosphoric acid during the storage or aging period as is shown by the few samples which we have analyzed after storage4 ,this is practically in agreement with the experiment of ,bertschinger1#a whose results show only a very slight increase in alcohol and loss of sugar during the storage period4 ,footnote #a3 ,z4 angew4 ,chem4 7#ahij71 p4 #fgj4 ,,effect ,,of ,,raw ,,materials ,,used ,,upon ,,composition ,,of ,,the ,,finished ,,brew4 ,in order to show the effects on the finished beers or ales of the use of corn1 rice1 cerealin1 and brewer's sugar as substitutes for malt in the worts1 ,table ,,vii has been prepared1 giving the results of analyses of a number of brews made in different breweries and from varying kinds and amounts of raw materials4 ,,table ,,vii4--,analyses of beers and ales from various breweries4 ,column ,headings3 ,a3 ,sample ,no4 ,b3 ,raw materials4 ,c3 ,product4 ,d3 ,alcohol4 ,e3 ,extract 7,schultz and ,ostermann74 ,f3 ,extract in original wort 7calculated74 ,g3 ,degree of fermentation4 ,h3 ,total acid as lactic4 ,i3 ,volatile acid as acetic4 ,j3 ,reducing sugars as anhydrous maltose4 ,k3 ,dextrin4 ,l3 ,protein 7,n #f4be74 ,m3 ,ash4 ,n3 ,phosphoric acid 7as ,p#b,o#e47 ,o3 ,undetermined4 ,p3 ,polarimeter4 ,q3 ,color 7,lovibond7 in #a_/d-;inch cell4 ,r3 ,calculated to basis of wort with #ae per cent solids4 ,s3 ,protein 7,n #f4be74 ,t3 ,ash4 ,u3 ,phosphoric acid 7as ,p#b,o#e47 ---------------------------------------- ----------------------- ,a ,b ,c ,d ,e ,f ,g ,h ,i ---------------------------------------- ----------------------- ,p4ct4 by ,brewery ,no4 #a4 wght4,p4ct4,p4ct4 ,p4ct4,p4ct4 #adjjd-;,h,malt ,beer #c4jg #e4eeaa4fieb4edj4bbcj4jac #adjje-;,h#fe per cent malt and #ce per cent cerealin do #b4db #f4aiaa4jcdc4hh 4#adb 4#jac #adjjf-;,h#fj per cent malt and #dj per cent corn do #b4af #e4bh #i4fjde4jj 4#agh 4#jjg ,brewery ,no4 #b4 #bbjag-;,d,malt ,beer #c4hc #e4jfab4gbfj4bb 4#bad 4#jja #bbjah-;,d do do #c4ij #e4jfab4hffj4fe 4#bbc 4#jjb #bbjbj-;,d do do #c4fi #e4abab4ejei4jd 4#bcd 4#jjb #bbjba-;,d do do #c4fc #e4edab4hjef4gb 4#bai 4#jja #bbjdb-;,d#hj per cent malt and #bj per cent rice do #c4af #e4acaa4deee4bj 4#bda 4#jjc ,brewery ,no4 #c4 #bieag-;,b#hj per cent malt and #bj per cent cerealin,ale #f4cc #f4ggai4dcfe4ae 4#ceg 4#jje #bbjbg-;,d#gh per cent malt and #bb per cent cerealin do #e4ad #e4hbaf4ajfc4he 4#bje 4#jjd #bbjdj-;,d do do #e4ca #f4agaf4gifc4be 4#bia 4#jjd #bbjdh-;,d do do #e4cc #f4aeaf4hafc4db 4#bcb 4#jjb #bieab-;,b#ge per cent malt and #be per cent cerealin do #e4cb #h4hhai4ebed4ea 4#cff 4#jjh #biead-;,b do do #e4dc #h4beai4aaef4hc 4#ceg 4#jje #bieai-;,b do do #e4dc #h4gjai4efee4eb 4#bgh 4#jjf #bbjcj-;,d#fe per cent malt1 #bh per cent cerealin1 and #g per cent brewer's sugar do #d4gi #e4hjae4chfb4bi 4#bbc 4#jjc #bbjci-;,d do do #e4aj #e4eeae4gefd4fd 4#bbc 4#jjc #bbjdc-;,d do do #d4ia #e4ejae4cbfc4bg 4#bad 4#jjc ---------------------------------------- ----------------------- ---------------------------------------- ------------------------ ,r --------------- ,a ,j ,k ,l ,m ,n ,o ,p ,q ,s ,t ,u ---------------------------------------- ---------------------- ,degs4,degs4 ,p4ct4,p4ct4,p4ct4,p4ct4,p4ct4,p4ct4 ,v4 #a ,p4ct4,p4ct4,p4ct4 #adjjd-;,h #a4ei #b4fdj4faej4bjgj4jgb #j4dieh4j #e #j4ghij4bffj4jib #adjje-;,h #a4ha #c4ae 4#cee 4#ada 4#jdb 4#gcej4h #c 4#dhc 4#aib 4#jeg #adjjf-;,h #a4eb #b4if 4#bfj 4#abd 4#jci 4#dbdd4j #d 4#djg 4#aid 4#jfa #bbjag-;,d #a4cb #b4cj 4#fjc 4#bjf 4#jgi 4#fc 444 #ab 4#gab 4#bdc 4#jic #bbjah-;,d #a4cd #b4jc 4#fjf 4#aii 4#jgg 4#hh 444 #ac 4#gja 4#bcj 4#jij #bbjbj-;,d #a4eg #b4bj 4#fcj 4#bjc 4#jhj 4#eb 444 #aa 4#gef 4#bdd 4#jif #bbjba-;,d #a4hb #b4ae 4#fbf 4#bje 4#jha 4#gd 444 #aj 4#gcd 4#bdj 4#jie #bbjdb-;,d #a4ee #b4dh 4#cie 4#aed 4#jef 4#eecg4b #b 4#eag 4#bjb 4#jgc #bieag-;,b #a4db #c4bf 4#fbb 4#bgi 4#jff 4#gedj4d 444 4#dhj 4#bae 4#jea #bbjbg-;,d #a4bc #c4bg 4#dhh 4#ahi 4#jed 4#fdda4b #c 4#dee 4#agf 4#jej #bbjdj-;,d #a4dj #c4bi 4#ecc 4#ahi 4#jej 4#gfch4f #d 4#dgf 4#afi 4#jde #bbjdh-;,d #a4ea #c4bi 4#efc 4#bjc 4#jde 4#ehdj4d #d 4#ejb 4#aha 4#jdj #bieab-;,b #b4fb #d4bh 4#fej 4#bff 4#jeg #a4jffe4b #c 4#dii 4#bjd 4#jdd #biead-;,b #b4de #c4ii 4#fej 4#bej 4#jef 4#iaei4h #b 4#eji 4#aif 4#jdd #bieai-;,b #b4ef #d4ba 4#fee 4#bdi 4#jef #a4jbfd4j #b 4#ejb 4#aia 4#jdc #bbjcj-;,d #a4ad #c4bj 4#dai 4#aij 4#jch 4#hedj4j #e 4#dji 4#ahe 4#jcg #bbjci-;,d #a4bd #b4hd 4#dfe 4#ahd 4#jdb 4#cgcg4f #e 4#ddc 4#age 4#jdj #bbjdc-;,d #a4ch #b4ha 4#dcf 4#agj 4#jdb 4#gjch4j #d 4#dbg 4#aff 4#jda ---------------------------------------- ---------------------- ,footnote #a3 ,brewer's scale4 ,in the results given under brewery ,no4 #a1 a beer made entirely from malt is compared with a beer made from #fe per cent of malt and #ce per cent of cerealin1 and with a beer made from #fj per cent of malt and #dj per cent of corn1 in all of which the same quality of malt was used4 ,in the case of brewery ,no4 #b1 a beer made entirely from malt and a beer made from #hj per cent of malt and #bj per cent of rice are given1 in both of which the same quality of malt was used4 ,under brewery ,no4 #c are given determinations for ales prepared from #hj per cent of malt and #bj per cent of cerealin2 #gh per cent of malt and #bb per cent of cerealin2 #ge per cent of malt and #be per cent of cerealin2 and #fe per cent of malt1 #bh per cent of cerealin1 and #g per cent of brewer's sugar4 ,the same quality of malt was used in all of these brews1 but the brews were of different strengths4 ,table ,,vii is given practically in two parts1 the first part showing the actual results obtained by the analysis of the finished beer or ale and the second part showing protein1 ash1 and phosphoric acid calculated to the basis of a uniform wort containing #ae per cent of solids4 ,taking into consideration the actual results obtained upon the beers and ales1 it will be seen in the case of brewery ,no4 #a that the three beers vary in composition to a considerable degree4 ,especially is this variation marked in regard to the protein1 ash1 and phosphoric acid contents1 which exhibit a marked decrease approximately in direct proportion to the amount of cerealin or corn substituted for malt4 ,the same condition is apparent in the case of the products made in brewery ,no4 #b1 the beer made from #hj per cent of malt and #bj per cent of rice showing a material reduction in protein1 ash1 and phosphoric acid4 ,in brewery ,no4 #c1 however1 a somewhat different condition is noted4 ,unfortunately1 there is no all-malt product of this brewery to compare with the brews made from a portion of cerealin or from cerealin and brewer's sugar4 ,it will be noted1 however1 that when the actual results obtained on the finished products of this brewery are compared with those of the all-malt brews of breweries ,nos4 #a and #b1 they do not clearly show a reduction of protein and ash as might be expected4 ,for example1 in the case of one of the samples of the ale made with #be per cent of cerealin and #ge per cent of malt 7sample ,no4 #bieab-;,b71 the percentage of protein is #j4fe and of the ash #j4bff4 ,the percentages of protein and ash for the three samples of this ale represented by ,nos4 #bieab-;,b1 #biead-;,b1 and #bieai-;,b are higher than were found in any of the all-malt products of the first two breweries under consideration4 ,this1 however1 can be readily explained when it is considered that in the case of brewery ,no4 #b in the all-malt beers 7sample ,no4 #bbjag-;,d7 only #eh pounds of malt were used in the preparation of a barrel of beer containing #ca gallons2 while in the case of sample ,no4 #bieab-;,b there were used1 in preparing a barrel of similar capacity1 #fh pounds of malt and #bc pounds of cerealin4 ,that is1 in the second product there is1 in the same volume of liquid1 the extractive material from #fh pounds of malt and #bc pounds of cerealin1 while in the first product there is present the extractive material from only #eh pounds of malt4 ,since the analysis is made upon the finished liquid it is evident that the percentage composition of any particular ingredient should be very much larger in the second product because of the very much larger amount of material used in its preparation4 ,it is apparent1 therefore1 that no direct comparison can be made between the percentage composition of these different brews in order to determine the effects of the raw materials upon their composition4 ,the most satisfactory way to have tested this question of the effect of raw materials on the finished product would have been to make a series of worts with exactly the same percentage of solids1 some of pure malt and others of mixtures of pure malt and corn1 rice1 and cerealin2 then a direct comparison between the results would have shown the effects of these various materials4 ,this method was impracticable because it was necessary to take the brews as actually made under varying commercial conditions4 ,the object sought can be accomplished1 however1 by calculating the results of these analyses either to the basis of dry material in the original wort or by calculating them to the basis of a wort with constant water content4 ,it was decided to calculate all of the results to the basis of a wort containing #ae per cent of solids1 as this would give a uniform basis for comparison and would be approximately an average wort4 ,the method employed in calculating the various beers and ales to this uniform basis was as follows3 ,the percentage of solids in the original wort was calculated by multiplying the percentage by weight of alcohol by #b and adding the percentage by weight of extract4 ,the result for an ordinary beer would be about #ab per cent1 while in the case of a very heavy ale it might be as high as #ah or #bj per cent4 ,the actual percentages of protein1 ash1 and phosphoric acid found by analysis were then calculated to the basis of a uniform wort containing #ae per cent of solids4 ,this was the method used for preparing the second part of this table4 ,a study of this portion of the table shows the actual effects of the various substitutes used for malt on the composition of the fermented product4 ,for instance1 the first of the all-malt beers from brewery ,no4 #b 7#bbjag-;,d7 showed in the analysis of the original product a protein percentage of #j4fjc1 an ash percentage of #j4bjf1 and a phosphoric acid percentage of #j4jgi4 ,when calculated to the basis of a wort containing #ae per cent of solids instead of #ab4gb per cent 7the actual percentage of solids in the wort from which it was made71 it gave the following percentages3 ,protein1 #j4gab2 ash1 #j4bdc2 and phosphoric acid1 #j4jic4 ,in the case of brewery ,no4 #c1 sample ,no4 #bieab-;,b1 where the original analysis of the product showed #j4fej per cent of protein1 #j4bff of ash1 and #j4jeg of phosphoric acid1 it will be found that when this product is calculated to the basis of a wort of #ae per cent of solids instead of a wort of #ai4eb 7the actual percentage of solids in the wort in this case7 the percentage of ash is #j4bjd1 of protein #j4dii1 and of phosphoric acid #j4jdd4 ,a comparison of these results shows that in the protein1 ash1 and phosphoric acid there has been a material reduction below the figures found upon the all-malt beer1 due to the presence of the #be per cent of cerealin4 ,a study of these results1 calculated to the basis of #ae per cent of solids in the wort1 shows very clearly that the general effect of the substitution of cerealin1 brewer's sugar1 rice1 and corn is to reduce the content of ash1 protein1 and phosphoric acid4 ,it is evident from the results here given that the most important things to be considered in judging the nature of the raw materials used in the preparation of a beer are the quantities of protein1 phosphoric acid1 and ash2 as the other constituents present in the finished beer are more or less variable1 the quantities present depending upon the methods of mashing and fermentation4 ,table ,,viii contains a summary of results giving the ash1 protein1 and phosphoric acid in all of the finished products of known composition which were examined1 calculated to the basis of a uniform wort of #ae per cent of solids4 ,,table ,,viii4--,summary of the results of analyses 7showing ash1 protein1 and phosphoric acid determinations7 in all finished products of known composition1 calculated to the basis of a uniform wort containing #ae per cent of solids4 ---------------------------------------- --------------------------- ,raw materials4 ,products4 ,ash4 ,protein ,phos- 7,n #f4be74 phoric ,acid 7as ,p#b,o#e74 ---------------------------------------- --------------------------- ,malt ,beers3 #ba ,per ,per ,per samples cent4 cent4 cent4 ,maximum #j4ccf #a4jgi #j4adc ,minimum 4#bcj 4#gja 4#jhg ,average 4#bge 4#hgj 4#aji --------------------------------------- #hj per cent malt and #bj per cent rice ,beer 4#bjb 4#eag 4#jgc #ff per cent malt and #cd per cent rice do 4#aih 4#eee 4#jhd #fb per cent malt and #ch per cent rice do 4#bje 4#dhh 4#jfa #ee per cent malt and #de per cent rice do 4#adh 4#chj 4#jgg #ej per cent malt and #ej per cent rice do 4#afg 4#cea 4#jef -------------------------------------- ,maximum 4#bje 4#eee 4#jhd ---------- #gj per cent malt and #cj per cent corn ,beer 4#aii 4#cdc 4#jeg ,do do 4#ahh 4#cfg 4#jfe #fh per cent malt and #cb per cent corn do 4#aej 4#dfa 4#jeg ,do do 4#aha 4#dff 4#jfb ,do do 4#afd 4#dei 4#jef #fj per cent malt and #dj per cent corn do 4#bae 4#efc 4#jgd ,do do 4#ahh 4#eic 4#jgf ,do do 4#bbc 4#eig 4#jgd #de per cent malt and #ee per cent corn do 4#ade 4#cdg 4#jeg -------------------------------------- ,maximum 4#bbc 4#eig 4#jgf ---------- #fe per cent malt and #ce per cent cerealin ,beer 4#aib 4#dhc 4#jeg #hj per cent malt and #bj per cent cerealin ,ale 4#bae 4#dhj 4#jea #gh per cent malt and #bb per cent cerealin do 4#agf 4#dee 4#jej ,do do 4#afi 4#dgf 4#jde ,do do 4#aha 4#ejb 4#jdj #ge per cent malt and #be per cent cerealin do 4#bjd 4#dii 4#jdd ,do do 4#aif 4#eji 4#jdd ,do do 4#aia 4#ejb 4#jdc #fe per cent malt1 #g per cent brewer's sugar1 and #bh per cent cerealin do 4#ahe 4#dji 4#jcg ,do do 4#age 4#ddc 4#jdj ,do do 4#aff 4#dbg 4#jda ---------------------------------------- --------------------------- ,maximum 4#bac 4#eji 4#jea ---------------------------------------- --------------------------- ,a study of the results given in ,table ,,viii shows that in the case of ,american beers the all-malt beers are higher in ash1 protein1 and phosphoric acid than are any of the beers made from a mixed mash of malt and other cereals4 ,the difference is sufficiently marked to make it possible to draw a rather sharp line between the all-malt beers and the beers made from the present commercial mixtures4 ,take1 for instance1 the beers made from mixtures of malt and rice in which the proportion of rice varies from #bj to #ej per cent4 ,it will be seen that in none of these samples is the ash1 phosphoric acid1 or protein so high as the minimum found in the all-malt beers4 ,the same will be seen in the case of the malt-and-corn beers4 ,in none of the malt-and-corn beers is the ash1 protein1 or phosphoric acid so high as the minimum found in the all-malt beers1 and the same is true of the mixtures of malt and cerealin and of malt1 brewer's sugar1 and cerealin4 ,this shows clearly that the commercial beers made in this country from malt and malt substitutes can be distinguished readily from all-malt beers4 ,when the average composition of the #ba all-malt beers examined is taken into consideration it will be seen that there is a very sharp line of demarcation between the all-malt and the malt1 rice1 and corn products4 ,from the figures which were obtained upon ,american beers it would seem that protein as a rule is more sharply reduced by the addition of malt substitutes than is the ash or the phosphoric acid1 although where corn or cerealin is used there is a very marked reduction in the amount of phosphoric acid4 ,it would appear1 therefore1 from the results of this investigation that in the consideration of ,american beers it will be comparatively easy to draw a line between beers made solely from malt and those made from mixtures of malt with rice1 corn1 and other substitutes4 ,this conclusion is not entirely in agreement with the results which have been obtained by others upon foreign beers1 in the preparation of which low protein barleys have been used4 ,joseph ,race#a has reported some interesting results of an investigation carried on for the same purpose as that for which this particular investigation was undertaken2 that is1 to distinguish between all-malt beers and those made from substitutes4 ,his results do not show as sharp a reduction of the protein1 but he found in his all-malt beers a very much lower percentage of total protein than was found in the malt beers of this country4 ,he did observe1 however1 a material reduction of the phosphoric acid due to the use of substitutes4 ,unfortunately1 he made his determination of phosphoric acid in the ash1 and while he reports a marked difference between the phosphoric acid content of the malt beers and those made from substitutes1 his total figures for phosphoric acid are much lower than those reported in this bulletin4 ,for this reason the figures for total phosphoric acid given by him are not at all comparable with those determined by the moist combustion method1 by the uranium acetate method1 or by the method of ashing with calcium acetate4#b ,footnote #a3 ,j4 ,soc4 ,chem4 ,ind41 #bg 7#aijh71 #edd-edg4 ,footnote #b3 ,riley1 in his report to the ,association of ,official ,agricultural ,chemists for the year #aiac1 showed that a large proportion of the phosphoric acid was ordinarily lost when the beer was directly ashed 7,j4 ,assoc4 ,off4 ,agr4 ,chemists1 #a 7#aiae71 #ach-adc74 ,for this reason1 in comparing the amount of phosphoric acid given in the literature on beers1 it is very essential to know the method used for determining the phosphoric acid4 ,the same fact observed by ,race1 namely1 that foreign beers are of low protein content1 is shown very clearly in the published literature on ,european beers in general4 ,knig#c gives the following results of analyses made by himself and ,h4 ,weigmann of two all-malt beers1 calculated to the basis of a wort containing #ae per cont of solids3 ---------------------------------------- ---------------------- ,beer and percentage of wort4 ,protein4 ,ash4 ,phosphoric acid4 ---------------------------------------- ---------------------- ,per cent4 ,per cent4 ,per cent4 ,pure malt beer3 #ab percent wort #j4edh #j4bei #j4jih #ad percent wort 4#deg 4#bad 4#jgf ---------------------------------------- ---------------------- ,from these results of ,knig it will be seen that the protein content of these beers is considerably less than that of the beers examined by the writers4 ,as the phosphoric acid and ash results1 however1 are practically the same as in ,american beers1 it might be expected that the use of substitutes in place of the low-protein malt would not show so sharp a reduction of the protein as was found by the authors1 although one would expect a reduction in phosphoric acid and ash similar to that found in ,american beers4 ,this is confirmed by the results obtained by ,race4 ,robert ,wahl#d made parallel brewings of a high-protein barley and a low-protein barley1 and from these obtained two beers which1 when calculated to a uniform wort with #ae per cent of solids1 showed a total protein in the beer made from the low-protein malt of #j4gcd per cent1 and in the beer made from the high-protein malt #a4jda per cent4 ,this clearly indicates that where a beer is made from high-protein barley1 as is the case with practically all of the beers made in this country1#e the reduction in protein by the use of substitutes will be a valuable index to the true nature of the product4 ,this1 when taken in connection with the reduction of phosphoric acid brought about by the use of substitutes1 gives two factors of value in judging ,american beers1 to determine whether or not substitutes have been used2 while in the case of beers made from low-protein barley there is practically only one factor1 namely1 the reduction of phosphoric acid4 ,footnote #c3 ,knig1 ,f4 ,j41 ,chemie der ,menschlichen ,nahrungs- und ,genussmittel1 #dth ed41 v4 #a1 p4 #aaed4 ,berlin1 #aijc4 ,footnote #d3 ,am4 ,brewers' ,rev41 #ah 7#aijd71 #cci4 ,footnote #e3 ,wahl1 ,robert4 ,in ,am4 ,brewers' ,rev41 #bi 7#aiae71 #caf-cag4 ,after this rather extensive study had been made at the three breweries1 the investigation was extended to include breweries in various sections of the country where different types of raw materials were used4 ,a special effort was made to obtain authentic samples of practically all of the malt beers made in this country and also a large series of malt-and-rice and malt-and-corn beers4 ,in ,table ,,ix have been tabulated the results obtained on all-malt beers4 ,all of these results show practically the same condition noted in the other samples of malt beer2 that is1 a comparatively high protein and phosphoric acid content as compared with beers made in part from rice or corn4 ,these malt beers show figures considerably higher in protein than those given in the literature for all-malt beers made from the low-protein malt of ,europe4 ,,table ,,ix4--,analyses of all-malt ,american beers4 ,column ,headings3 ,a3 ,sample ,no4 ,b3 ,alcohol4 ,c3 ,extract 7,schultz and ,ostermann74 ,d3 ,extract in original wort 7calculated74 ,e3 ,degree of fermentation4 ,f3 ,total acid as lactic4 ,g3 ,volatile acid as acetic4 ,h3 ,reducing sugars as anhydrous maltose4 ,i3 ,dextrin4 ,j3 ,protein 7,n #f4be74 ,k3 ,ash4 ,l3 ,phosphoric acid 7as ,p#b,o#e74 ,m3 ,undetermined4 ,n3 ,polarimeter4 ,o3 ,color 7,lovibond7 in #a_/d-;inch cell4 ,p3 ,calculated to basis of wort with #ae per cent of solids4 ,q3 ,protein 7,n #f4be74 ,r3 ,ash4 ,s3 ,phosphoric acid 7as ,p#b,o#e74 ---------------------------------------- ------------- ,a ,b ,c ,d ,e ,f ,g ,h ,i ,j ---------------------------------------- ------------- ,per cent4 by ,per ,per ,per ,per ,per ,per ,per weightcent4cent4 cent4cent4cent4cent4cent4 #bbjag-;,d #c4hc #e4jfab4gbfj4bbj4badj4jja #a4cb #b4cjj4fjc #bbjah-;,d #c4ij #e4jfab4hffj4fe 4#bbc 4#jjb #a4cd #b4jc 4#fjf #bbjbj-;,d #c4fi #e4abab4ejei4jd 4#bcd 4#jjb #a4eg #b4bj 4#fcj #bbjba-;,d #c4fc #e4edab4hjef4gb 4#bai 4#jja #a4hb #b4ae 4#fbf #afbhi-;,c #c4jj #e4hhaa4hhej4ej 4#bbh 4#jjc #a4cc #b4fh 4#geb #afbii-;,c #b4hd #f4jbaa4gjdh4ee 4#bcb 4#jab #a4ch #b4gg 4#gbd #bjgad-;,d #c4jg #e4hjaa4idea4db 4#bda 4#jab #a4de #b4fd 4#gba #bjgae-;,d #b4ie #e4ggaa4fgej4ef 4#bbh 4#jji #a4dc #b4fg 4#gbe #bcega-;,e #c4fh #d4ddaa4hjfb4de 4#bcb 4#jaj #a4jf #a4fg 4#fec #bcehe-;,e #c4fj #e4jdab4bdeh4hb 4#bgg 4#jje #a4cf #a4ha 4#haa #bcebh-;,e #c4bh #f4cfab4ibej4hj 4#chd 4#jaf #a4fb #b4gd 4#ije #bcecc-;,e #c4da #e4dhab4cjee4de 4#bcb 4#jjh #a4dh #b4dd 4#fab #bcecg-;,e #c4hj #g4bfad4hfea4ce 4#bej 4#jab #b4ea #b4ie 4#hjb #bcehh-;,e #c4af #f4aaab4dcej4hd 4#bej 4#jjh #a4ic #b4da 4#gig #bcech-;,e #c4ac #f4faab4ggdh4bd 4#bej 4#jji #b4ac #b4hb 4#fab #bcehi-;,e #c4ce #f4baab4iaea4ij 4#agh 4#jag #a4gh #b4hg 4#fbg #bceci-;,e #c4bb #f4fcac4bgdh4ec 4#cab 4#jag #b4ah #b4eh 4#ggh #bcedj-;,e #c4ic #f4ggad4fcec4gc 4#cdh 4#jjg #b4fd #a4hga4jaj #bceij-;,e #c4dh #e4deab4daef4ji 4#cge 4#jaj #b4ba #a4dh 4#hib #bceda-;,e #c4ab #e4jfaa4cjee4bb 4#bei 4#jjd #a4fi #a4bg 4#ggg #adjjd-;,h #c4jg #e4eeaa4fieb4ed 4#bbc 4#jac #a4ei #b4fd 4#fae ---------------------------------------- ------------- ---------------------------------------- ------------- ,p --------------- ,a ,k ,l ,m ,n ,o ,q ,r ,s ---------------------------------------- ----------- ,per ,per ,per ,degrees,degrees ,per ,per ,per cent4cent4cent4 ,v4 #a cent4cent4cent4 #bbjag-;,d#j4bjfj4jgi #j4fc 444 #ab #j4gabj4bdcj4jic #bbjah-;,d 4#aii 4#jgg 4#hh 444 #ac 4#gja 4#bcj 4#jij #bbjbj-;,d 4#bjc 4#jhj 4#eb 444 #aa 4#gef 4#bdd 4#jif #bbjba-;,d 4#bje 4#jha 4#gd 444 #aj 4#gcd 4#bdj 4#jie #afbhi-;,c 4#bdb 4#jha 4#hh #cf4h 444 4#iej 4#cjf 4#ajb #afbii-;,c 4#bcg 4#jhh 4#ia #dj4j 444 4#icb 4#cjd 4#aac #bjgad-;,d 4#bbe 4#jhi 4#gf #cf4d #c 4#ijf 4#bhc 4#aab #bjgae-;,d 4#bac 4#jhh 4#gc #cf4j #d 4#icb 4#bgd 4#aac #bcega-;,e 4#bbi 4#jif 4#hc #ba4f 444 4#hcj 4#bia 4#abb #bcehe-;,e 4#beg 4#ajb 4#hj #bc4b #f 4#iid 4#cae 4#abd #bcebh-;,e 4#bci 4#abc 4#hf #cg4b #ac #a4jea 4#bgg 4#adc #bcecc-;,e 4#bjj 4#jhf 4#ge #cc4f #c 4#gdg 4#bdd 4#aje #bcecg-;,e 4#bbh 4#jih 4#gg #dd4j #ad 4#hji 4#bcj 4#jii #bcehh-;,e 4#bjh 4#jhf 4#gf #cg4b #d 4#ieb 4#bea 4#ajd #bcech-;,e 4#bbe 4#jhg 4#hb #dc4f #i 4#gai 4#bfd 4#ajb #bcehi-;,e 4#bjd 4#jge 4#gc #dj4j #g 4#gbi 4#bcg 4#jhg #bceci-;,e 4#bdh 4#jig 4#hd #ch4h #bb 4#hgi 4#bhj 4#aji #bcedj-;,e 4#cbd 4#abi 4#ic #cd4j #ah #a4jce 4#ccb 4#acb #bceij-;,e 4#bfd 4#aji 4#fj #be4f #g #a4jgi 4#cai 4#acb #bceda-;,e 4#bec 4#jhg #a4jg #bj4j #d #a4jca 4#ccf 4#aae #adjjd-;,h 4#bjg 4#jgb 4#di 444 #e 4#ghi 4#bff 4#jib ---------------------------------------- ----------- ,footnote #a3 ,brewer's scale4 ,in ,tables ,x and ,,xi are given the results for beers made from malt and rice and from malt and corn4 ,a study of these tables shows the same condition as was noted in the other tables giving malt-and-rice and malt-and-corn beers2 that is1 the beers have a lower protein and phosphoric acid content than those made entirely from malt4 ,,table ,x4--,analyses of malt-and-rice ,american beers4 ,column ,headings3 ,a3 ,sample ,no4 ,b3 ,raw materials4 ,c3 ,alcohol4 ,d3 ,extract 7,schultz and ,ostermann74 ,e3 ,extract in original wort 7calculated74 ,f3 ,degree of fermentation4 ,g3 ,total acid as lactic4 ,h3 ,volatile acid as acetic4 ,i3 ,reducing sugars as anhydrous maltose4 ,j3 ,dextrin4 ,k3 ,protein 7,n #f4be74 ,l3 ,ash4 ,m3 ,phosphoric acid 7as ,p#b,o#e74 ,n3 ,undetermined4 ,o3 ,polarimeter4 ,p3 ,color 7,lovibond7 in #a_/d-;inch cell4 ,q3 ,calculated to basis of wort with #ae per cent of solids4 ,r3 ,protein 7,n #f4be74 ,s3 ,ash4 ,t3 ,phosphoric acid 7as ,p#b,o#e74 ---------------------------------------- ---------------------------- ,a ,b ,c ,d ,e ,f ,g ,h ,i ,j ---------------------------------------- ---------------------------- ,per ct4 by ,per ,per ,per ,per ,per ,per ,per weight ct4 ct4 ct4 ct4 ct4 ct4 ct4 #bbjdb-;,d#hj per cent malt and #bj per cent rice #c4af #e4acaa4deee4bjj4bdaj4jjc #a4ee #b4da #bcebg-;,e#ff per cent malt and #cd per cent rice #c4cb #e4ejab4aded4gj 4#aif 4#jjh #a4df #b4gd #bceha-;,e#fb per cent malt and #ch per cent rice #b4hf #f4afaa4hhdh4af 4#agh 4#jad #a4gg #c4ae #bcehg-;,e#ee per cent malt and #de per cent rice #c4ef #d4ifab4jheh4id 4#aea 4#jjg #a4bd #b4ec #bcehf-;,e#ej per cent malt and #ej per cent rice #c4dd #e4fgab4eeed4hb 4#afj 4#jjh #a4dd #c4jh ,q --------------- ,a ,b ,k ,l ,m ,n ,o ,p ,r ,s ,t ---------------------------------------- --------------------------- ,de- ,de- ,per ,per ,per ,per greesgrees ,per ,per ,per ct4 ct4 ct4 ct4 ,v4 #a ct4 ct4 ct4 #bbjdb-;,d#hj per cent malt and #bj per cent rice#j4ciej4aedj4jef #j4fbcg4b #b #j4eagj4bjbj4jgc #bcebg-;,e#ff per cent malt and #cd per cent rice 4#ddi 4#afj 4#jfh 4#fidj4j #b 4#eee 4#aih 4#jhd #bceha-;,e#fb per cent malt and #ch per cent rice 4#chf 4#afb 4#jdh 4#fidh4f 444 4#dhh 4#bje 4#jfa #bcehg-;,e#ee per cent malt and #de per cent ric 4#cjf 4#aai 4#jfb 4#gfcg4j #b 4#chj 4#adh 4#jgg #bcehf-;,e#ej per cent malt and #ej per cent rice 4#bid 4#adj 4#jdg 4#gbdf4d #b 4#cea 4#afg 4#jef ---------------------------------------- --------------------------- ,footnote #a3 ,brewer's scale4 ,,table ,,xi4--,analyses of malt-and-corn ,american beers4 ,column ,headings3 ,a3 ,sample ,no4 ,b3 ,raw materials4 ,c3 ,alcohol4 ,d3 ,extract 7,schultz and ,ostermann74 ,e3 ,extract in original wort 7calculated74 ,f3 ,degree of fermentation4 ,g3 ,total acid as lactic4 ,h3 ,volatile acid as acetic4 ,i3 ,reducing sugars as anhydrous maltose4 ,j3 ,dextrin4 ,k3 ,protein 7,n #f4be74 ,l3 ,ash4 ,m3 ,phosphoric acid 7as ,p#b,o#e74 ,n3 ,undetermined4 ,o3 ,polarimeter4 ,p3 ,color 7,lovibond7 in #a_/d-;inch cell4 ,q3 ,calculated to basis of wort with #ae per cent of solids4 ,r3 ,protein 7,n #f4be74 ,s3 ,ash4 ,t3 ,phosphoric acid 7as ,p#b,o#e74 ---------------------------------------- ---------------------------- ,a ,b ,c ,d ,e ,f ,g ,h ,i ,j ---------------------------------------- ---------------------------- ,per ct4 by ,per ,per ,per ,per ,per ,per ,per weight ct4 ct4 ct4 ct4 ct4 ct4 ct4 #bcecd-;,e#gj per cent malt and #cj per cent corn #b4ge #e4ecaa4jcej4cbj4abej4jje #a4bg #c4ac #bcece-;,e do #c4jc #d4heaj4iaee4ee 4#bbd 4#jaa #a4ae #b4gf #bceah-;,e#fh per cent malt and #cb per cent corn #c4cg #e4ifab4gjec4jg 4#aaf 4#jjf #a4fc #c4jg #bcefa-;,e do #c4bf #f4adab4ffea4ej 4#acd 4#jaf #a4ed #c4jg #bcegb-;,e do #c4cg #f4jgab4haeb4fb 4#adc 4#jbj #a4ef #c4bi #bcehd-;,e#fj per cent malt and #dj per cent corn #c4ji #d4ijaa4jhee4gh 4#agh 4#jbj #a4ce #b4dc #bcebc-;,e do #c4af #f4jgab4ciea4ja 4#bad 4#jji #a4fj #c4cf #bcffj-;,e do #c4bf #f4jgab4eiea4gi 4#bje 4#jji #a4ee #c4jf #afbhf-;,c do #c4ai #e4fjaa4ihec4cd 4#agc 4#jad #a4he #b4fa #afbhg-;,c do #c4bc #e4fgab4acec4bf 4#agh 4#jad #a4hd #b4da #bcebd-;,e#de per cent malt and #ee per cent corn #c4dc #e4geab4faed4dj 4#afi 4#jjg #a4dd #c4ai ,q --------------- ,a ,b ,k ,l ,m ,n ,o ,p ,r ,s ,t ---------------------------------------- --------------------------- ,de- ,de- ,per ,per ,per ,per greesgrees ,per ,per ,per ct4 ct4 ct4 ct4 ,v4 #a ct4 ct4 ct4 #bcecd-;,e#gj per cent malt and #cj per cent corn#j4bebj4adfj4jdb #j4gcdb4f #b #j4cdcj4aiij4jeg #bcece-;,e do 4#bfg 4#acg 4#jdg 4#eccg4b #b 4#cfg 4#ahh 4#jfe #bceah-;,e#fh per cent malt and #cb per cent corn 4#cij 4#abg 4#jdh 4#gddi4f #c 4#dfa 4#aej 4#jeg #bcefa-;,e do 4#cic 4#aec 4#jeb 4#ihdh4j 444 4#dff 4#aha 4#jfb #bcegb-;,e do 4#cib 4#adj 4#jdh 4#fidg4j 444 4#dei 4#afd 4#jef #bcehd-;,e#fj per cent malt and #dj per cent corn 4#daf 4#aei 4#jee 4#edcd4f 444 4#efc 4#bae 4#jgd #bcebc-;,e do 4#dij 4#aee 4#jfd 4#dfde4j #e 4#eic 4#ahh 4#jgf #bcffj-;,e do 4#eja 4#ahg 4#jfb 4#ggdd4d #e 4#eig 4#bbc 4#jgd #afbhf-;,c do 4#caa 4#bai 4#jeg 4#fada4j 444 4#chi 4#bgd 4#jga #afbhg-;,c do 4#cbb 4#bje 4#jee 4#hida4j 444 4#cih 4#bed 4#jfh #bcebd-;,e#de per cent malt and #ee per cent corn 4#bib 4#abb 4#jdh 4#gade4f #b 4#cdg 4#ade 4#jeg ---------------------------------------- --------------------------- ,footnote #a3 ,brewer's scale4 ,in ,table ,,xii have been brought together the results of the examination of a large number of commercial beers of ,american production1 which were represented to be made from malt and hops4 ,this representation subsequently proved to be false1 although exact information as to the amount or kind of substitute used is not available4 ,these results are of value1 however1 in showing the general composition of ,american beers made from the ordinary commercial mixtures and clearly indicate that by taking into consideration the ash1 protein1 and phosphoric acid content it is practicable to distinguish commercial beers made in this country from malt and malt substitutes from beers made from malt alone4 ,,table ,,xii4--,analyses of ,american beers incorrectly represented to be all-malt4 ,column ,headings3 ,a3 ,sample ,no4 ,b3 ,alcohol4 ,c3 ,extract 7,schultz and ,ostermann74 ,d3 ,extract in original wort 7calculated74 ,e3 ,degree of fermentation4 ,f3 ,total acid as lactic4 ,g3 ,volatile acid as acetic4 ,h3 ,reducing sugars as anhydrous maltose4 ,i3 ,dextrin4 ,j3 ,protein 7,n #f4be74 ,k3 ,ash4 ,l3 ,phosphoric acid 7as ,p#b,o#e74 ,m3 ,undetermined4 ,n3 ,polarimeter4 ,o3 ,color 7,lovibond7 in #a_/d-;inch cell4 ,p3 ,calculated to basis of wort with #ae per cent of solids4 ,q3 ,protein 7,n #f4be74 ,r3 ,ash4 ,s3 ,phosphoric acid 7as ,p#b,o#e74 ---------------------------------------- ------------- ,a ,b ,c ,d ,e ,f ,g ,h ,i ,j ---------------------------------------- ------------- ,per cent4 by ,per ,per ,per ,per ,per ,per ,per weightcent4cent4 cent4cent4cent4cent4cent4 #bdag-;,e #c4fg #d4ffab4jjfa4ccj4aedj4jac #a4ei #a4igj4cda #cffab-;,e #c4aj #g4eeac4gede4ji 4#bcb 4#jag #b4cc #c4ic 4#bgd #aadf-;,e #d4bc #g4ceae4haec4ea 4#bda 4#jbi #b4ba #c4ci 4#dgb #cjad-;,e #c4bf #f4gdac4bfdi4ag 4#afg 4#jad #b4gd #b4ef 4#djf #bech-;,e #b4hf #f4fiab4dadf4ji 4#bad 4#jag #c4bb #b4ab 4#cij #agcd-;,e #c4ee #f4eeac4feeb4jb 4#bej 4#jbh #a4hg #c4eh 4#cjc #aaed-;,e #c4ee #e4fbab4gbee4hb 4#ahg 4#jad #a4hh #b4eb 4#ceb #ajjf-;,e #c4eh #d4gdaa4ijfj4ag 4#ach 4#jag #a4db #a4ii 4#dbj #aie-;,e #c4ef #d4baaa4ccfb4hd 4#abg 4#jjh #b4gb 4#gg 4#bed #ejbb-;,e #b4ie #e4fjaa4ejea4cj 4#acc 4#jbb #b4cj #b4bj 4#bcc #ajje-;,e #b4fi #e4ccaj4gaej4bd 4#ajb 4#jaj #a4gg #b4cd 4#ced #aid-;,e #c4ah #d4jjaj4cffa4ci 4#jfb 4#jag #a4cg #a4eh 4#bif #ahe-;,e #c4dd #c4ibaj4hjfc4gj 4#ada 4#jaa #b4jf 4#ig 4#bej #ecad-;,e #c4gh #e4feac4baeg4ae 4#aea 4#jaj #a4df #b4hd 4#daf #ddea-;,e #c4bc #f4ebab4ihdi4gg 4#bbh 4#jji #b4hj #b4dd 4#eai #efif-;,e #d4ai #f4ddad4hbef4ee 4#bfh 4#jab #b4ae #c4jf 4#cji #ccei-;,e #d4if #g4dcag4ceeg4ah 4#cba 4#jai #a4gf #c4gd 4#eji #cceh-;,e #c4bc #e4ecaa4iiec4hc 4#aba 4#jji #a4hh #b4ea 4#cad #dha-;,e #c4hg #e4bjab4idei4hb 4#adg 4#jad #a4cb #b4dg 4#cai #fhg-;,e #c4bd #d4gaaa4aieg4ia 4#jhj 4#jji #a4fc #b4bj 4#bhd #aic-;,e #c4ff #e4geac4jgef4ja 4#adh 4#jag #a4gh #b4fg 4#cdf #ejbc-;,e #c4af #e4cjaa4fbed4ci 4#abh 4#jje #a4ie #b4ac 4#bad #ecah-;,e #c4eg #e4bjab4cdeg4hf 4#bbj 4#jjc #a4ej #b4ei 4#cbj #fgae-;,e #c4ge #g4ihae4dhdh4de 4#agd 4#jjf #b4ee #c4fj 4#dcj #fgaf-;,e #c4ff #g4gcae4jedh4fd 4#ahg 4#jji #b4cg #c4hd 4#chd #bchh-;,e #b4ie #e4ceaa4beeb4de 4#jhj 4#jab #a4fd #b4cb 4#ccg #bceb-;,e #c4bj #d4fiaa4jieg4ga 4#adg 4#jaa #a4ii #a4gf 4#cbf #bggj-;,e #c4ff #e4iiac4caee4jj 4#afi 4#jai #a4hb #b4ef 4#bgf #hgje-;,e #b4ia #e4fbaa4ddej4if 4#adg 4#jag #a4hf #b4eh 4#cff #hgjf-;,e #c4dh #d4icaa4hieh4ed 4#bad 4#jbb #a4hc #a4hc 4#dgj #hgjd-;,e #b4gf #d4ihaj4ejeb4eg 4#afj 4#jaj #a4fb #b4bf 4#cij #ghci-;,e #c4ea #e4chab4djef4fa 4#adb 4#jab #a4eg #b4gg 4#bij #egjg-;,e #c4ce #e4hbab4ebec4ea 4#afj 4#jaa #b4ja #b4fe 4#ceb #haga-;,f #c4ej #e4iiab4iiec4he 4#afi 4#jac #a4ib #b4fg 4#bga #cig-;,e #c4gc #f4gaad4ageb4fe 4#afi 4#jjg #a4ef #c4if 4#cbd ---------------------------------------- ------------- ---------------------------------------- ------------- ,p --------------- ,a ,k ,l ,m ,n ,o ,q ,r ,s ---------------------------------------- ----------- ,per ,per ,per ,degrees,degrees ,per ,per ,per cent4cent4cent4 ,v4 #a cent4cent4cent4 #bdag-;,e#j4abjj4jec #j4fd #ca4j #a #j4dbfj4aejj4jff #cffab-;,e 4#adi 4#jdc 4#hg #ed4d #ce 4#bii 4#afc 4#jdg #aadf-;,e 4#bjb 4#jgd #a4jh #ej4j #cb 4#ddh 4#aib 4#jgj #cjad-;,e 4#adg 4#jfj 4#hi #di4f #c 4#dei 4#aff 4#jfh #bech-;,e 4#aha 4#jej 4#gh #dc4b #ed 4#dgb 4#bai 4#jfj #agcd-;,e 4#ade 4#jdh 4#fe #ec4j #c 4#ccc 4#aei 4#jec #aaed-;,e 4#aeh 4#jdc 4#ga #da4j #c 4#dae 4#ahf 4#jea #ajjf-;,e 4#aeh 4#jeg 4#ge #ca4b #ab 4#ebi 4#aii 4#jgb #aie-;,e 4#abg 4#jdd 4#cd #bb4f #c 4#ccf 4#afh 4#jeh #ejbb-;,e 4#aba 4#jcf 4#ge #da4j #c 4#cjd 4#aeh 4#jdg #ajje-;,e 4#acb 4#jdh 4#gd #ci4f #c 4#dif 4#ahe 4#jfg #aid-;,e 4#aaj 4#jde 4#fd #bg4j #e 4#dbc 4#aei 4#jfe #ahe-;,e 4#aaf 4#jda 4#eb #bc4b #c 4#cdg 4#afa 4#jeg #ecad-;,e 4#agg 4#jei 4#gf #dj4h #c 4#dgb 4#bja 4#jfg #ddea-;,e 4#aec 4#jed 4#fa 444 #gh 4#eii 4#agg 4#jfb #efif-;,e 4#aig 4#jhb 4#gb #dd4j #ah 4#cac 4#aii 4#jhc #ccei-;,e 4#bid 4#jgd #a4ac #dh4d #dd 4#ddj 4#bed 4#jfd #cceh-;,e 4#age 4#jde 4#fe #da4j #c 4#cib 4#bai 4#jef #dha-;,e 4#afc 4#jed 4#ic #cf4f #b 4#cgj 4#ahi 4#jfc #fhg-;,e 4#abd 4#jdh 4#dg #ce4f #b 4#chb 4#afg 4#jfe #aic-;,e 4#aec 4#jdh 4#hj #db4h #c 4#cig 4#agf 4#jee #ejbc-;,e 4#abf 4#jcc 4#hh #dj4j #b 4#bgf 4#afc 4#jdc #ecah-;,e 4#adg 4#jde 4#fd #da4h #c 4#chi 4#agi 4#jee #fgae-;,e 4#ahf 4#jeh #a4ba #fa4f #ad 4#dag 4#ahj 4#jef #fgaf-;,e 4#afd 4#jee 4#ig #fa4f #ad 4#chc 4#afd 4#jee #bchh-;,e 4#ace 4#jdb 4#ia #dj4d #b 4#ddi 4#ahj 4#jef #bceb-;,e 4#adf 4#jcg 4#df #cb4b #c 4#dda 4#aih 4#jej #bggj-;,e 4#aid 4#jej #a4ad #de4b #f 4#caa 4#bai 4#jef #hgje-;,e 4#aej 4#jda 4#ff #da4j 444 4#dhj 4#aig 4#jec #hgjf-;,e 4#afj 4#jfb 4#fd #cj4d 444 4#eic 4#bjb 4#jgh #hgjd-;,e 4#aej 4#jed 4#ef #cf4d 444 4#eeg 4#bad 4#jgg #ghci-;,e 4#aaf 4#jca 4#fc #da4b 444 4#cea 4#adj 4#jch #egjg-;,e 4#adg 4#jdh 4#ff #dc4j 444 4#dbb 4#agf 4#jeh #haga-;,f 4#agh 4#jed 4#ie #de4b 444 4#cac 4#bje 4#jfb #cig-;,e 4#aea 4#jea 4#gb #ee4b #b 4#cdc 4#afj 4#jed ---------------------------------------- ----------- ,footnote #a3 ,brewer's scale4 ,the data reported in ,tables ,x1 ,,xi1 and ,,xii give the results of analyses of commercial ,american beers obtained from various breweries in different parts of the ,united ,states as these beers are found on the market at the present time2 hence1 they are of general value for the purpose of showing the composition of ,american beers4 ,these data also are of considerable interest when we compare them with data relating to ,american beers published by the department in #ahhg4a ,a comparison of these two sets of figures shows that beers made at the present time have a much lower percentage of alcohol and are made from a wort containing a much lower percentage of solids than beers made a generation ago4 ,the average of #bh samples examined and reported in #ahhg in the publication cited#a showed an average alcohol content of #d4fc per cent by weight and solids in the original wort of #ad4gi per cent1 while the average of #gb beers representing the products now on the market showed an average of #c4eb per cent by weight of alcohol and solids in the original wort of #ab4ej per cent4 ,this is a reduction of #a4aa per cent by weight of alcohol and #b4bc per cent of solids in the original wort4 ,footnote #a3 ,u4 ,s4 ,dept4 ,agr41 ,div4 ,chem41 ,bul4 #ac1 #ahhg1 pt4 #c1 p4 #bhb4 ,,conclusions4 ,the all-malt beers made in this country contain higher percentages of protein than the all-malt beers made in ,europe1 owing to the use in this country of a barley high in protein4 ,the use of rice1 corn or corn products1 and brewer's sugar as substitutes for malt reduces the content of protein1 ash1 and phosphoric acid in the finished beer4 ,this difference1 as regards the protein1 ash1 and phosphoric acid1 is a sufficient basis for distinguishing the all-malt beers made in this country from those containing the commercial mixtures of rice1 corn1 cerealin1 and brewer's sugar4 ,it is necessary to calculate analytical results to the basis of a common wort in order to interpret them properly4 99 99 99 99 99 ,,additional ,,copies ,,of ,,this ,,publication ,,may ,,be ,,procured ,,from ,,the ,,superintendent ,,of ,,documents ,,government ,,printing ,,office ,,washington1 ,d4 ,c4 ,,at #e ,,cents ,,per ,,copy ,,washington3 ,,government ,,printing ,,office3 #aiag 99 99 99 99 99 ,transcriber's notes3 ,removed italics marks '' from tables in text version to make more readable ,changed header in ,table ,i1 #gth column to read ',reducing ,sugars 444' instead of ',reducing ,sugar 444' to match identical headers in the other ,tables