A STUDY OF AMERICAN BEERS AND ALES. 13 



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 calcu- 

 lated 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 prepa- 

 ration 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 extrac- 



