A STUDY OF AMERICAN BEERS AND ALES. 
Table XI. — Analyses of malt-and-corn American beers. 
21 
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 
23518- E 
do 
68 per cent malt and 32 
2.76 
3 07 
23561- E 
23572- E 
23584- E 
do 
do 
60 per cent malt and 40 
3.07 
3.29 
2.43 
23523- E 
23660- E 
16286- C 
16287- C 
23524- E 
do 
do 
do 
45 per cent malt and 55 
3.36 
3.06 
2.61 
2.41 
3.19 
Raw materials. 
Pro- 
tein 
(NX 
6.25). 
Ash. 
Phos- 
phoric 
acid 
(as 
P2O5). 
Un- 
deter- 
mined. 
Polar- 
imeter. 
Color 
(Lovi- 
bond) 
inj- 
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 
P2O5). 
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 
.048 
Per ct. 
0.73 
.53 
.74 
.98 
.69 
.54 
.46 
.77 
.61 
.89 
.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 
23572- E 
do 
....do 
.062 
.056 
23584- E 
60 per cent malt and 40 per 
.074 
23523-E 
do 
.076 
23660- E 
16286- C 
16287- C 
23524- E 
do 
do 
do 
45 per cent malt and 55 per 
.074 
.071 
.068 
.057 
1 Brewer 's scale. 
la 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. 
