18 BULLETIN 493, U. S. DEPARTMENT OF AGRICULTURE. 



Aft or 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. 



