18 BULLETIN 493, U. S. DEPARTMENT OE AGRICULTURE. 
After 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 hi the literature for all-malt beers made 
from the low-protein malt of Europe. 
