16 BULLETIN J'.i:;. U. S. DEPABTMENT OF A.GBICULTTJBE. 



A study of the results given in Tabic VIII shows that in the case of 

 American beers the all-malt beers are higher in ash, protein, and, 

 phosphoric acid than arc 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 

 hens 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 

 beei^ 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 hi the amount of phosphoric acid. It would appear, there- 

 fore, from the results of this investigation that in the consideration 

 of American beers it will be comparatively easy to draw a line be- 

 tween 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 re- 

 ported some interesting results of an investigation earned 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 reduc- 

 tion 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 I his 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 



' J. Soc. Chem. Ind.,27 (1908), 541-547. 



