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diff --git a/25050.txt b/25050.txt new file mode 100644 index 0000000..c67ecaf --- /dev/null +++ b/25050.txt @@ -0,0 +1,1954 @@ +The Project Gutenberg EBook of A Study Of American Beers and Ales, by +L.M. Tolman and J. Garfield Riley + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: A Study Of American Beers and Ales + +Author: L.M. Tolman + J. Garfield Riley + +Release Date: April 11, 2008 [EBook #25050] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK A STUDY OF AMERICAN BEERS AND ALES *** + + + + +Produced by Bruce Thomas, Sigal Alon and the Online +Distributed Proofreading Team at http://www.pgdp.net + + + + + + + + + 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 the +composition of brewery products made in this country. The main object of +this investigation was to find, if possible, a means of distinguishing +beers and ales made entirely from malt from those made from malt +together with other cereal products, such as rice, corn, and cerealin. + +It was concluded, after looking into the literature, 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 product. + +The investigation seemed desirable for the reason that practically all +of the existing data related to foreign beers, in the preparation of +which a type of malt was used entirely different from that ordinarily +used in the production of American beers. Furthermore, 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 wort. + + +METHOD OF UNDERTAKING THE INVESTIGATION. + +It was felt that it would be wholly unsatisfactory to make this +investigation by means of laboratory brewings on a small scale, as the +results thus obtained would not show the true conditions, because it is +not possible in the laboratory to duplicate exactly the mashing or +fermenting processes actually used in a commercial way. It was decided, +therefore, to attempt, with the cooperation of several breweries, to +make this study under the exact conditions prevailing in commercial +plants. Access was secured to several breweries making different types +of products from various kinds of raw materials, under such conditions +that it was possible to obtain a complete history of the beer through +its various stages to the finished product. One of the writers (Riley) +watched the method of manufacture during its whole process and obtained +samples of the product at the various stages of manufacture. Thus, it +was possible to procure finished samples with practically the same +degree of certainty, as regards knowledge of composition and history, as +would have been the case had they been prepared in the laboratory. + +In three different breweries manufacturing a wide range of products +samples of the wort and beer were obtained in this manner, the entire +process of manufacture being studied in detail. 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 breweries. A record +also was kept of the time and temperature of each operation until the +mash was ready to run into the kettle. The filtering and sparging[1] of +the mash, the time of boiling in the kettle, the amount of hops added +and the point at which they were added, and the break[2] of the wort +were all noted. After the wort had been pumped from the kettle its +course was followed through the hop jack[3] over the coolers to the +settling tank. The specific gravity or Balling[4] of the original wort, +the temperature at which the product was pitched,[5] the aeration of the +wort, the kind and amount of yeast added, as well as the time and +maximum temperature of the primary fermentation, also were noted. The +course of the beer through the storage vats, chip casks, and filters to +the racks was watched, and samples of the wort and of the beer in its +various stages of production were collected and examined. + +[Footnote 1: Washing the grains with hot water to remove the extract or +valuable constituents as completely as possible.] + +[Footnote 2: Precipitation and uniting, in the form of flakes, of the +coagulable albuminoids, leaving the liquid clear.] + +[Footnote 3: A filtering tank.] + +[Footnote 4: Percentage of solids in the liquor according to the Balling +hydrometer.] + +[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 the +determination of phosphoric acid was made by the method used in +fertilizer analysis (ibid., pp. 2-5), 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 (ibid., p. 4). The uranium acetate method given for beers was not +used, for the reason that it was found to be exceedingly difficult to +obtain accurate results on dark-colored beers.[1] + +[Footnote 1: Riley, in his report to the Association of Official +Agricultural Chemists for the year 1913, stated that the method giving +the most uniform results was that of ashing the beer with an excess of +standard calcium acetate, and that while the moist combustion method in +the hands of those familiar with it gave satisfactory results, the +various collaborators working with the method did not get as uniform +results 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 of +the amount of dextrose formed from the amount of maltose in the original +beer. Instead of multiplying the amount of maltose in the original beer +by the factor 0.9, it should be multiplied by the factor 1.053, as 1 +gram of anhydrous maltose yields, on hydrolysis, 1.053 grams of +dextrose. The product is the quantity which should be subtracted from +the total amount of dextrose found after hydrolysis. The extract in the +beer was determined by use of the tables of Schultz and Ostermann +(ibid., pp. 209-213). The same methods were used in the analyses of the +worts 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 and +finished fermented products obtained at the various breweries where this +investigation was conducted, arranged so as to show readily the changes +which took place during fermentation and, in a few cases, the changes +which took place during storage. The results are all given in terms of +grams per 100 cc, so that a direct comparison of the quantities of any +particular ingredient in a definite volume of material may be made. The +comparison of the grams per 100 cc of an ingredient in the wort, with +the grams per 100 cc in the finished fermented product, is based on the +assumption that there is no appreciable change in the volume of the wort +during fermentation. + +In Table I are given the results of the analyses of 7 malt worts and the +beers produced from them. Table II contains the results of the analyses +of 2 malt-and-rice worts and 2 malt-and-corn worts, and the beers +produced from them. In Table III are given the results of the analyses +of 4 porter worts and the finished porters produced from them. The +results of the analyses of 9 ale worts and the finished ales are shown +in Table IV. In these four tables the extract in the original wort has +been calculated by multiplying the alcohol (expressed in terms of grams +per 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 porter +and ale worts a percentage of dextrose had been added as brewer's sugar. +Since dextrose reduces more copper than does maltose in the +determination of the sugars, 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 present, and then to calculate the +amount of maltose. The results thus obtained are given in Tables III and +IV 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 deg.C./15.6 deg.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 x 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 the +beers made from them._ + +Column Key: +A: Sample No. +B: Raw Materials. +C: Product. +D: Date of taking Sample. +E: Specific gravity at 15.6 deg.C./15.6 deg.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 x 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, and +brewer'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 deg. C./15.6 deg. 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 x 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 deg.C./15.6 deg. 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 x 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 | ++-------+--------------------+---------+-------+------+-----+-----+-----+ +| | | | |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 fermentation +marked changes are brought about other than the mere conversion of sugar +into alcohol. While it is well known that these changes take place it +seems worth while to consider them here, because no similar study +relating to American brewery products has been published. Further since +we have the exact analysis of the wort and of the beer which was made +from it, we have a special opportunity to examine quantitatively some of +these changes, such as the production of alcohol, the fermentation of +dextrin, the development of acids, and the losses of protein, ash, and +phosphoric acid during fermentation. + +In order to study the question of the yield of alcohol, to test the +present factor used for the calculation of the solids in the original +wort, and to show the approximate amount of dextrin, calculations were +made, the results of which are presented in Table V. + + +TABLE V.--_Changes taking place in the conversion of worts into beers and +ales._ + ++------------------------------+-------+-------+--------+--------+----------+ +| | | | |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 finished +fermented product, the loss in sugar, the yield of alcohol, the loss in +solids divided by the alcohol, and the difference between the loss in +solids and the loss in sugar. By dividing alcohol into loss in solids +there was secured a factor which makes possible the estimation of the +solids in the original wort, provided that alcohol and extract are +known. This factor also shows the yield of alcohol for a given amount of +solids disappearing during fermentation. It has been found in the case +of the beers that this factor averages 2.14, while in the case of the +ales it averages 2.12, making an average for all of the products of +2.13. This clearly shows that in the yield of alcohol for a given amount +of fermentable solids there is no appreciable difference between top +fermentation products, such as ales, and bottom fermentation products, +such as beers. + +A marked difference in loss in solids is shown, however, when we compare +the beers with the ales. In the case of the beers we find there is +practically no difference between the loss in solids and the loss in +sugar, while in the case of the porters and ales there is a very +appreciable difference. The difference between the loss in solids and +the loss in sugar is only 0.04 per cent for all of the beers; while in +the case of the porters and ales the difference varies from 1.47 per +cent to 2.65 per cent, with an average of 1.96 per cent. These figures +clearly show that in the case of the porters and ales there has been +some material other than sugar fermented. Unfortunately, the +determination of dextrin was not made in all of the worts, so that the +actual decrease in dextrin can be shown only in a few cases. 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 fermentation. + + +DEVELOPMENT OF ACIDS DURING FERMENTATION. + +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 acid. This increase in fixed acid averages in the +case of the beers 0.049 per cent, while in the case of the ales the +increase averages 0.103 per cent. + + +DECREASE IN PROTEIN, ASH, AND PHOSPHORIC ACID. + +A general study of the preceding tables will show that there is an +appreciable loss of protein, ash, and phosphoric acid during the +fermentation. Table VI has been prepared to show the average loss during +fermentation of the various classes of worts with respect to their +protein, 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 in +all of the products, as there is about the same amount of loss of +protein, ash, and phosphoric acid in the beer, ale, and porter worts. +There does not appear to be any appreciable loss, however, of either +protein or phosphoric acid during the storage or aging period as is +shown by the few samples which we have analyzed after storage. This is +practically in agreement with the experiment of Bertschinger,[1] whose +results show only a very slight increase in alcohol and loss of sugar +during 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 of +corn, rice, cerealin, and brewer's sugar as substitutes for malt in the +worts, Table VII has been prepared, giving the results of analyses of a +number of brews made in different breweries and from varying kinds and +amounts 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 x 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 x 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 malt +is compared with a beer made from 65 per cent of malt and 35 per cent of +cerealin, and with a beer made from 60 per cent of malt and 40 per cent +of 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 beer +made from 80 per cent of malt and 20 per cent of rice are given, in both +of which the same quality of malt was used. + +Under brewery No. 3 are given determinations for ales prepared from 80 +per cent of malt and 20 per cent of cerealin; 78 per cent of malt and 22 +per 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 of +brewer'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 the +actual results obtained by the analysis of the finished beer or ale and +the second part showing protein, ash, and phosphoric acid calculated to +the basis of a uniform wort containing 15 per cent of solids. + +Taking into consideration the actual results obtained upon the beers and +ales, it will be seen in the case of brewery No. 1 that the three beers +vary in composition to a considerable degree. Especially is this +variation marked in regard to the protein, ash, and phosphoric acid +contents, which exhibit a marked decrease approximately in direct +proportion to the amount of cerealin or corn substituted for malt. The +same condition is apparent in the case of the products made in brewery +No. 2, the beer made from 80 per cent of malt and 20 per cent of rice +showing a material reduction in protein, ash, and phosphoric acid. In +brewery No. 3, however, a somewhat different condition is noted. +Unfortunately, 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 sugar. It will be noted, however, that when the actual results +obtained on the finished products of this brewery are compared with +those of the all-malt brews of breweries Nos. 1 and 2, they do not +clearly show a reduction of protein and ash as might be expected. For +example, in the case of one of the samples of the ale made with 25 per +cent of cerealin and 75 per cent of malt (sample No. 29512-B), the +percentage of protein is 0.65 and of the ash 0.266. The percentages of +protein 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 the +all-malt products of the first two breweries under consideration. This, +however, can be readily explained when it is considered that in the case +of brewery No. 2 in the all-malt beers (sample No. 22017-D) only 58 +pounds of malt were used in the preparation of a barrel of beer +containing 31 gallons; while in the case of sample No. 29512-B there +were used, in preparing a barrel of similar capacity, 68 pounds of malt +and 23 pounds of cerealin. That is, in the second product there is, in +the same volume of liquid, the extractive material from 68 pounds of +malt and 23 pounds of cerealin, while in the first product there is +present the extractive material from only 58 pounds of malt. 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 preparation. It is apparent, therefore, 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 composition. + +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 solids, some of pure malt +and others of mixtures of pure malt and corn, rice, and cerealin; then a +direct comparison between the results would have shown the effects of +these various materials. This method was impracticable because it was +necessary to take the brews as actually made under varying commercial +conditions. The object sought can be accomplished, however, 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 content. It was decided to calculate all of the +results to the basis of a wort containing 15 per cent of solids, as this +would give a uniform basis for comparison and would be approximately an +average wort. The method employed in calculating the various beers and +ales to this uniform basis was as follows: + +The percentage of solids in the original wort was calculated by +multiplying the percentage by weight of alcohol by 2 and adding the +percentage by weight of extract. The result for an ordinary beer would +be about 12 per cent, while in the case of a very heavy ale it might be +as high as 18 or 20 per cent. The actual percentages of protein, ash, +and phosphoric acid found by analysis were then calculated to the basis +of a uniform wort containing 15 per cent of solids. This was the method +used for preparing the second part of this table. 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 product. For instance, +the first of the all-malt beers from brewery No. 2 (22017-D) showed in +the analysis of the original product a protein percentage of 0.603, an +ash percentage of 0.206, and a phosphoric acid percentage of 0.079. When +calculated to the basis of a wort containing 15 per cent of solids +instead of 12.72 per cent (the actual percentage of solids in the wort +from which it was made), it gave the following percentages: Protein, +0.712; ash, 0.243; and phosphoric acid, 0.093. In the case of brewery +No. 3, sample No. 29512-B, where the original analysis of the product +showed 0.650 per cent of protein, 0.266 of ash, and 0.057 of phosphoric +acid, it will be found that when this product is calculated to the basis +of a wort of 15 per cent of solids instead of a wort of 19.52 (the +actual percentage of solids in the wort in this case) the percentage of +ash is 0.204, of protein 0.499, and of phosphoric acid 0.044. A +comparison of these results shows that in the protein, ash, and +phosphoric acid there has been a material reduction below the figures +found upon the all-malt beer, due to the presence of the 25 per cent of +cerealin. A study of these results, calculated to the basis of 15 per +cent of solids in the wort, shows very clearly that the general effect +of the substitution of cerealin, brewer's sugar, rice, and corn is to +reduce the content of ash, protein, and phosphoric acid. + +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 protein, phosphoric acid, +and ash; as the other constituents present in the finished beer are more +or less variable, the quantities present depending upon the methods of +mashing and fermentation. + +Table VIII contains a summary of results giving the ash, protein, and +phosphoric acid in all of the finished products of known composition +which were examined, calculated to the basis of a uniform wort of 15 per +cent of solids. + + +TABLE VIII.--_Summary of the results of analyses (showing ash, protein, +and phosphoric acid determinations) in all finished products of known +composition, calculated to the basis of a uniform wort containing 15 per +cent of solids._ + ++-----------------------------+----------+-----+-----------+------------+ +|Raw materials. |Products. |Ash. | Protein | Phos- | +| | | |(N x 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 of +American beers the all-malt beers are higher in ash, protein, and +phosphoric acid than are any of the beers made from a mixed mash of malt +and other cereals. 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 mixtures. Take, for instance, the +beers made from mixtures of malt and rice in which the proportion of +rice varies from 20 to 50 per cent. It will be seen that in none of +these samples is the ash, phosphoric acid, or protein so high as the +minimum found in the all-malt beers. The same will be seen in the case +of the malt-and-corn beers. In none of the malt-and-corn beers is the +ash, protein, or phosphoric acid so high as the minimum found in the +all-malt beers, and the same is true of the mixtures of malt and +cerealin and of malt, brewer's sugar, and cerealin. This shows clearly +that the commercial beers made in this country from malt and malt +substitutes can be distinguished readily from all-malt beers. + +When the average composition of the 21 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 malt, rice, and corn products. +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 acid, although where corn +or cerealin is used there is a very marked reduction in the amount of +phosphoric acid. It would appear, therefore, 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 rice, corn, and other +substitutes. + +This conclusion is not entirely in agreement with the results which have +been obtained by others upon foreign beers, in the preparation of which +low protein barleys have been used. Joseph Race[1] has reported some +interesting results of an investigation carried on for the same purpose +as 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 he +found in his all-malt beers a very much lower percentage of total +protein than was found in the malt beers of this country. He did +observe, however, a material reduction of the phosphoric acid due to the +use of substitutes. Unfortunately, he made his determination of +phosphoric acid in the ash, and while he reports a marked difference +between the phosphoric acid content of the malt beers and those made +from substitutes, his total figures for phosphoric acid are much lower +than those reported in this bulletin. For this reason the figures for +total phosphoric acid given by him are not at all comparable with those +determined by the moist combustion method, by the uranium acetate +method, 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 Official +Agricultural Chemists for the year 1913, showed that a large proportion +of the phosphoric acid was ordinarily lost when the beer was directly +ashed (J. Assoc. Off. Agr. Chemists, 1 (1915), 138-143). For this +reason, in comparing the amount of phosphoric acid given in the +literature on beers, it is very essential to know the method used for +determining the phosphoric acid.] + + +The same fact observed by Race, namely, that foreign beers are of low +protein content, is shown very clearly in the published literature on +European beers in general. Koenig[3] gives the following results of +analyses 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 Koenig it will be seen that the protein content of +these beers is considerably less than that of the beers examined by the +writers. As the phosphoric acid and ash results, however, are +practically the same as in American beers, 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 authors, although +one would expect a reduction in phosphoric acid and ash similar to that +found in American beers. This is confirmed by the results obtained by +Race. + +Robert Wahl[4] made parallel brewings of a high-protein barley and a +low-protein barley, and from these obtained two beers which, when +calculated to a uniform wort with 15 per cent of solids, showed a total +protein 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. This +clearly indicates that where a beer is made from high-protein barley, as +is 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 valuable +index to the true nature of the product. This, when taken in connection +with the reduction of phosphoric acid brought about by the use of +substitutes, gives two factors of value in judging American beers, to +determine whether or not substitutes have been used; while in the case +of beers made from low-protein barley there is practically only one +factor, namely, the reduction of phosphoric acid. + +[Footnote 3: Koenig, 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 sections +of the country where different types of raw materials were used. 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 beers. In Table IX have been tabulated +the results obtained on all-malt beers. All of these results show +practically the same condition noted in the other samples of malt beer; +that is, a comparatively high protein and phosphoric acid content as +compared with beers made in part from rice or corn. 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 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 x 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 x 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 and +rice and from malt and corn. A study of these tables shows the same +condition as was noted in the other tables giving malt-and-rice and +malt-and-corn beers; that is, the beers have a lower protein and +phosphoric 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 x 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 x 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 x 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 x 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 examination +of a large number of commercial beers of American production, which were +represented to be made from malt and hops. This representation +subsequently proved to be false, although exact information as to the +amount or kind of substitute used is not available. These results are of +value, however, in showing the general composition of American beers +made from the ordinary commercial mixtures and clearly indicate that by +taking into consideration the ash, protein, 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 alone. + + +TABLE XII.--_Analyses of American beers incorrectly represented to be +all-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 x 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 x 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 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 time; hence, they are of general value for the +purpose of showing the composition of American beers. These data also +are of considerable interest when we compare them with data relating to +American beers published by the department in 1887.[1] 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 ago. The +average of 28 samples examined and reported in 1887 in the publication +cited[1] showed an average alcohol content of 4.63 per cent by weight +and solids in the original wort of 14.79 per cent, while the average of +72 beers representing the products now on the market showed an average +of 3.52 per cent by weight of alcohol and solids in the original wort of +12.50 per cent. This is a reduction of 1.11 per cent by weight of +alcohol 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 of +protein than the all-malt beers made in Europe, owing to the use in this +country of a barley high in protein. + +The use of rice, corn or corn products, and brewer's sugar as +substitutes for malt reduces the content of protein, ash, and phosphoric +acid in the finished beer. + +This difference, as regards the protein, ash, and phosphoric acid, is a +sufficient basis for distinguishing the all-malt beers made in this +country 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 common +wort in order to interpret them properly. + + * * * * * + + 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 + + * * * * * + +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 ...' instead +of 'Reducing Sugar ...' to match identical headers in the other Tables + + + + + +End of the Project Gutenberg EBook of A Study Of American Beers and Ales, by +L.M. Tolman and J. 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