A STUDY OF AMERICAN BEERS AND ALES. 
9 
A study of these tables shows very clearly that during fermenta- 
tion marked changes are brought about other than the mere con- 
version of sugar into alcohol. While it is well known that these 
changes take place it seems worth while to consider them here, 
because no similar study relating to American brewery products has 
been published. Further since we have the exact analysis of the 
wort and of the beer which was made from it, we have a special oppor- 
tunity to examine quantitatively some of these changes, such as the 
production of alcohol, the fermentation of dextrin, the development 
of acids, and the losses of protein, ash, and phosphoric acid during 
fermentation. 
In order to study the question of the yield of alcohol, to test the 
present factor used for the calculation of the solids in the original 
wort, and to show the approximate amount of dextrin, calculations 
were made, the results of which are presented in Table V. 
Table V. — Changes talcing place in the conversion of worts into beers and ales. 
Product. 
Loss in 
solids. 
Loss in 
sugar. 
Alcohol. 
Loss in 
solids 
divided 
by 
alcoiiol. 
Differ- 
ence 
between 
loss in 
solids 
and loss 
in sugar. 
Grams 
per 100 cc. 
8.59 
8.55 
8.27 
8.48 
8.02 
7.27 
7.53 
7.35 
7.07 
6.04 
5.86 
Grams 
per 100 cc. 
8.45 
8.43 
8.49 
8.27 
7.99 
7.42 
7.73 
7.46 
7.13 
6.05 
6.01 
Grams 
per 100 cc. 
3.85 
3.91 
3.83 
3.-72 
3.66 
3. 45 
3. 33 
3.31 
3.18 
3.02 
2.87 
2.23 
2.18 
2.13 
2.27 
2.19 
2.10 
2.00 
2.22 
2.22 
2.00 
2.04 
Grams 
per 100 cc. 
0.14 
Do 
.12 
Do 
.22 
Do 
.21 
Do 
. 03 
. f 5 
Do 
.20 
.11 
Do 
.06 
.01 
Do 
.15 
2.14 
.04 
Porter (small) • 
9.23 
9.91 
10.06 
9.90 
10.31 
10. 63 
10.70 
11.15 
11.50 
11.62 
11.04 
• 11. 88 
11.75 
12.03 
7.60 
8.32 
8.27 
7.82 
8.84 
8.98 
9.20 
8.94 
9.57 
9.06 
9.50 
9.63 
9.11 
9.38 
4.30 
4.70 
4.75 
4.72 
4.82 
5.11 
4.93 
5.16 
5.34 
5.35 
5.43 
5.67 
5.53 
5.69 
2.14 
2.10 
2.11 
2.09 
2.13 
2.08 
2.17 
2.15 
2.15 
2.17 
2.03 
2.09 
2.12 
2.11 
1.63 
Porter (large) 
1.59 
Do ... 
1.79 
Do 
2.08 
Ale 
1.47 
Do 
1.65 
Do ... . 
1.50 
Do 
2.21 
Do ... . 
1.93 
Do 
2.56 
Pale ale 
1.54 
Do 
2.25 
Do 
2.64 
Brown stout 
2.65 
Average for ales 
1 
2.12 
2.13 
1.96 
Average for beers and ales 
1 
1 
65991°— Bull. 493—17- 
