A STUDY OF AMERICAN BEERS AND ALES. 21 



Table XI. — Analyses of malt-and-cqrn American beers. 



Sample 

 No. 



Raw materials. 



Alcohol. 



Extract 



(Schultz 



and 



Oster- 



mann). 



Extract 

 in 



orig- 

 inal 

 wort 

 (calcu- 

 lated). 



Degree 

 of fer- 

 menta- 

 tion. 



Total 



acid 



as 



lactic. 



Volatile 



acid 



as 



acetic. 



Reduc- 

 ing 

 sugars 



as 

 anhy- 

 drous 

 mal- 

 tose. 



Dex- 

 trin. 



3534-E 



70 per cent malt and 30 



Per ct. by 



weight. 

 2.75 

 3.03 



3.37 

 3.26 

 3.37 



3.09 

 3.16 

 3.26 

 3.19 

 3.23 



3.43 



Per ct. 

 5.53 



4.85 



5.96 

 6.14 

 6.07 



4.90 

 6.07 

 6.07 

 5.60 

 5.67 



5.75 



Per ct. 

 11.03 

 10.91 



12.70 

 12.66 

 12.81 



11.08 

 12.39 

 12.59 

 11.98 

 12.13 



12.61 



50.32 

 55.55 



53.07 

 51.50 

 52.62 



55.78 

 51.01 

 51.79 

 53.34 

 53.26 



54.40 



Per ct. 



0.125 



.224 



.116 

 .134 

 .143 



.178 

 .214 

 .205 

 .173 



.178 



.169 



Per ct. 



0. 005 



.011 



.006 

 .016 

 .020 



.020 



.009 

 .009 

 .014 

 .014 



.007 



Per ct. 

 1.27 

 1.15 



1.63 

 1.54 

 1.56 



1.35 

 1.60 

 1.55 

 1.85 

 1.84 



1.44 



Per ct. 

 3.13 



23535- E 



..do 



2.76 



23518- E 



68 per cent malt and 32 



3.07 



23561- E 



....do 



3. 07 



23572- E 



....do 



3.29 



23584- E 



60 per cent malt and 40 



2.43 



23523- E 



do 



3.36 



23660- E 



do 



3.06 



16236- C 



do 



2.61 



16237- C 



....do 



2.41 



23524- E 



45 per cent malt and 55 



3.19 











Raw materials. 



Pro- 

 tein 

 (NX 

 6.25). 



Ash. 



Phos- 

 phoric 



acid 



(as 

 P2O5). 



Un- 

 deter- 

 mined. 



Polar- 

 imeter. 



Color 

 (Lovi- 

 bond) 

 in£- 

 inch 

 cell. 



Calculated to basis of 

 wort with 15 per 

 cent of solids. 



Sample 

 No. 



Pro- 

 tein 



(NX 

 6.25).- 



Ash. 



Phos- 

 phoric 



acid 



(as 

 P 2 5 ). 



23534- E 



70 per cent malt and 30 per 



Per ct. 



0.252 



.267 



.390 

 .393 

 .392 



.416 

 .490 

 .501 

 .311 

 .322 



.292 



Per ct. 



0.146 



.137 



.127 

 .153 



.140 



.159 

 .155 

 .187 

 .219 

 .205 



.122 



Per ct. 



0.042 



.047 



.048 

 .052 

 .048 



.055 

 .064 

 .062 

 .057 

 .055 



.04S 



Per ct. 



0.73 



.53 



.74 

 .98 

 .69 



.54 

 .46 

 .77 

 .61 

 .S9 



.71 



De- 

 grees 

 V. 

 + 42.6 

 +37.2 



+49.6 

 + 48.0 

 +47.0 



+34.6 

 + 45.0 

 +44.4 

 + 41.0 

 +41.0 



+45.6 



De- 

 grees. 1 

 2 

 2 



3 



5 

 5 



2 



Per ct. 



0.343 



.367 



.461 

 .466 

 .459 



.563 

 .593 

 .597 

 .389 

 .398 



.347 



Per ct. 



0.199 



.188 



.150 

 .181 

 .164. 



.215 

 .188 

 .223 

 .274 

 .254 



.145 



Per ct. 

 0.057 



23535- E 



do 



.065 



23518- E 



68 per cent malt and 32 per 



.057 



23561- E 



.do 



.062 



23572- E 



....do 



.056 



23584- E 



60 per cent malt and 40 per 



.074 



23523- E 



...do 



.076 



23660-E 



do 



.074 



162S6-C 

 16287- C 

 23524- E 



do 



do 



45 per cent malt and 55 per 



.071 

 .068 



.057 









1 Brewer's scale. 



In Table XII have been brought together the results of the exam- 

 ination of a large number of commercial beers of American produc- 

 tion, which were represented to be made from malt and hops. This 

 representation subsequently proved to be false, although exact infor- 

 mation as to the amount or kind of substitute used is not available. 

 These results are of value, however, in showing the general com- 

 position 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 dis- 

 tinguish commercial beers made in this country from malt and malt 

 substitutes from beers made from malt alone. 



