A STUDY OF AMERICAN BEERS AND ALES. 13 
In the results given under brewery No. 1, a beer made entirely from 
malt is compared with a beer made from 65 per cent of malt and 35 
per cent of cerealin, and with a beer made from 60 per cent of malt and 
40 per cent of corn, in all of which the same quality of malt was used. 
In the case of brewery No. 2, a beer made entirely from malt and a 
beer made from 80 per cent of malt and 20 per cent of rice are given, 
in both of which the same quality of malt was used. 
Under brewery No. 3 are given determinations for ales prepared 
from 80 per cent of malt and 20 per cent of cerealin; 78 per cent of 
malt and 22 per cent of cerealin; 75 per cent of malt and 25 per cent 
of cerealin; and 65 per cent of malt, 28 per cent of cerealin, and 7 
per cent of brewer's sugar. The same quality of malt was used in 
all of these brews, but the brews were of different strengths. 
Table VII is given practically in two parts, the first part showing 
the actual results obtained by the analysis of the finished beer or ale 
and the second part showing protein, ash, and phosphoric acid calcu- 
lated to the basis of a uniform wort containing 15 per cent of solids. 
Taking into consideration the actual results obtained upon the 
beers and ales, it will be seen in the case of brewery No. 1 that the 
three beers vary in composition to a considerable degree. Especially 
is this variation marked in regard to the protein, ash, and phosphoric 
acid contents, which exhibit a marked decrease approximately in 
direct proportion to the amount of cerealin or corn substituted for 
malt. The same condition is apparent in the case of the products 
made in brewery No. 2, the beer made from 80 per cent of malt and 
20 per cent of rice showing a material reduction in protein, ash, and 
phosphoric acid. In brewery No. 3, however, a somewhat different 
condition is noted. Unfortunately, there is no all-malt product of this 
brewery to compare with the brews made from a portion of cerealin or 
from cerealin and brewer's sugar. It will be noted, however, that when 
the actual results obtained on the finished products of this brewery 
are compared with those of the all-malt brews of breweries Nos. 1 and 
2, they do not clearly show a reduction of protein and ash as might 
be expected. For example, in the case of one of the samples of the 
ale made with 25 per cent of cerealin and 75 per cent of malt (sample 
No. 29512-B), the percentage of protein is 0.65 and of the ash 0.266. 
The percentages of protein and ash for the three samples of this ale 
represented by Nos. 29512-B, 29514-B, and 29519-B are higher than 
were found in any of the all-malt products of the first two breweries 
under consideration. This, however, can be readily explained when 
it is considered that in the case of brewery No. 2 in the all-malt beers 
(sample No. 22017-D) only 58 pounds of malt were used in the prepa- 
ration of a barrel of beer containing 31 gallons; while in the case of 
sample No. 29512-B there were used, in preparing a barrel of similar 
capacity, 68 pounds of malt and 23 pounds of cerealin. That is, in 
the second product there is, in the same volume of liquid, the extrac- 
