A STUDY OF AMERICAN BEERS AND ALES, 
Table VI. — Average loss during fermentation. 
11 
Kind of wort. 
Protein. 
Ash. 
Grams per 
Grams per 
100 cc. 
100 cc. 
0.209 
0.017 
.210 
.045 
.168 
.014 
.213 
.031 
.275 
.029 
Phosphoric 
acid. 
Beer worts (all-malt) 
Beer worts (malt and rice). 
Beer worts (malt and corn) 
Porter worts 
Ale worts 
Grams per 
100 cc. 
0.015 
.014 
.013 
.017 
.019 
The results given in Table VI show a great similarity in the changes 
in all of the products, as there is about the same amount of loss of 
protein, ash, and phosphoric acid- in the beer, ale, and porter worts. 
There does not appear to be any appreciable loss, however, of either 
protein or phosphoric acid during the storage or aging period as is 
shown by the few samples which we have analyzed after storage. 
This is practically in agreement with the experiment of Bertschinger/ 
whose results show only a very slight increase in alcohol and loss of 
sugar during the storage period. 
EFFECT OF RAW MATERIALS USED UPON COMPOSITION OF THE FIN- 
ISHED BREW. 
In order to show the effects on the finished beers or ales of the use 
of corn, rice, cerealin, and brewer's sugar as substitutes for malt in the 
worts, Table VII has been prepared, giving the results of analyses of 
a number of brews made in different breweries and from varying 
kinds and amounts of raw materials. 
i Z. angew. Chem. (1890), p. 670. 
