A STUDY OF AMERICAN BEERS AND ALES. 

 Table VI. — Average loss during fermentation. 



I 1 



Kind of wort. 



■ arts (all-malt) 



Beer worts (malt and rice). 

 Beer worts (malt and corn) 



Porter worts 



.Me worts 



Protein. 







Ilium:; /a i 



Grams pa 





100 cc. 





100 IT. 



0.209 



0.017 



0.015 



.210 



.045 



.014 



.168 



.014 



.013 



.213 



.031 



.017 



. 27.". 





.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 wo. 

 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 storj 

 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. 



EFFECT OF RAW MATERIALS USED UPON COMPOSITION OF THE FIN- 

 ISHED 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. 



i Z. angew. Chem. (1S90), p. 670. 



