A STUDY OF AMERICAN BEERS AND ALES. 
15 
cent of solids instead of a wort of 19.52 (the actual percentage of 
solids in the wort in this case) the percentage of ash is 0.204, of pro- 
tein 0.499, and of phosphoric acid 0.044. A comparison of these 
results shows that in the protein, ash, and phosphoric acid there has 
been a material reduction below the figures found upon the all-malt 
beer, due to the presence of the 25 per cent of cerealin. A study of 
these results, calculated to the basis of 15 per cent of solids in the 
wort, shows very clearly that the general effect of the substitution of 
cerealin, brewer's sugar, rice, and corn is to reduce the content of 
ash, protein, and phosphoric acid. 
It is evident from the results here given that the most important 
things to be considered in judging the nature of the raw materials 
used in the preparation of a beer are the quantities of protein, phos- 
phoric acid, and ash; as the other constituents present in the finished 
beer are more or less variable, the quantities present depending upon 
the methods of mashing and fermentation. 
Table VIII contains a summary of results giving the ash, protein, 
and phosphoric acid in all of the finished products of known composi- 
tion which were examined, calculated to the basis of a uniform wort 
of 15 per cent Of solids. 
Table VIII. — Summary of the results of analyses (showing ash, protein, and phosphoric 
acid determinations) in all finished products of known composition, calculated to the 
basis of a uniform wort containing 15 per cent of solids. 
Raw materials. 
Products. 
Ash. 
Protein 
(NX6.25). 
Phos- 
phoric 
acid (as 
P9O5). 
Malt 
Beers: 21 samples: 
Maximum 
Minimum 
Average 
Per cent. 
0.336 
.230 
.275 
Per cent. 
1.079 
.701 
.870 
Per cent. 
0.143 
.087 
.109 
80 per cent malt and 20 per cent rice 
66 per cent malt and 34 per cent rice : 
62 per cent malt and 38 per cent rice 
55 per cent malt and 45 per cent rice 
50 per cent malt and 50 per cent rice 
Beer 
do 
do 
do 
do 
Maximum.., 
Beer 
do 
.202 \ .517 
.198 ! .555 
.205 .488 
.148 i .380 
.167 \ .351 
.073 
.084 
.061 
.077 
.056 
.205 | .555 
.084 
70 per cent malt and 30 per cent corn 
.199 
.343 
.057 
Do 
.188 
.150 
.181 
.164 
.215 
.188 
.223 
.145 
.367 
.461 
.466 
' .459 
.583 
.593 
.597 
.347 
.065 
68 per cent malt and 32 per cent corn 
...do . 
.057 
Do 
.do 
.062 
Do 
do 
.056 
60 per cent malt and 40 per cent corn 
do 
.074 
Do 
do 
.076 
Do 
do 
.074 
45 per cent malt and 55 per cent corn 
do 
.057 
Maximum... 
Beer 
.223 
.59/7 
.076 
65 per cent malt and 35 per cent cerealin 
.192 
.483 
.480 
.455 
.476 
.502 
.499 
.509 
.502 
.409 
.443 
.427 
.057 
80 per cent malt and 20 per cent cerealin 
Ale .215 
.051 
78 per cent malt and 22 per cent cerealin 
do 
.176 
.169 
.050 
Do 
do 
.045 
Do 
...do 
.181 
.204 
.196 
.191 
.185 
.175 
.166 
.040 
75 per cent malt and 25 per cent cerealin 
Do 
do 
-do .. 
.044 
.044 
Do 
do 
.043 
65 per cent malt, 7 per cent brewer's sugar, and 28 
per cent cerealin 
Do 
do 
..do.... 
.037 
.040 
Do 
do 
.041 
Maximum... 
.213 
.509 
.051 
