16 BULLETIN 493, U. S. DEPARTMENT OF AGRICULTURE. 
A study of the results given in Table VIII shows that in the case of 
American beers the all-malt beers are higher in ash, protein, and 
phosphoric acid than are 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 
beers 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 
beers 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 in 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 carried 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 this 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 hi this 
i J. Soc. Chem. Ind., 27 (1908), 544-547. 
