UNITED STATES DEPARTMENT OF AGRICULTURE 
BULLETIN No. 493 
Contribution from the Bureau of Chemistry 
CARL L. ALSBERG, Chief 
Washington, D. C. 
PROFESSIONAL PAPER 
March 21, 1917 
A STUDY OF AMERICAN BEERS AND ALES. 
By L. M. Tolman, Chief, Central Inspection District, and J. Garfield Riley, Assistant 
Chemist, Food and Drug Inspection Laboratory, New York, N. Y. 
CONTENTS. 
Introduction 1 
Method of undertaking the investigation 2 
Methods of analysis 3 
Results of analysis... . . . .• 3 
Effect of raw materials used upon composi- 
tion of the finished brew 11 
Conclusions 23 
INTRODUCTION. 
The investigation, the results of which are reported in this bulletin, 
was undertaken for the purpose of securing information in regard to 
the composition of brewery products made in this country. The 
main object of this investigation was to find, if possible, a means of 
distinguishing beers and ales made entirely from malt from those 
made from malt together with other cereal products, such as rice, 
corn, and cerealin. 
It was concluded, after looking into the literature, that in order to 
accomplish this purpose it would be necessary to collect a series of 
samples made from the various raw materials ordinarily used and 
make a study of the effect of these raw materials upon the composi- 
tion of the finished product. 
The investigation seemed desirable for the reason that practically 
all of the existing data related to foreign beers, in the preparation of 
which a type of malt was used entirely different from that ordinarily 
used in the production of American beers. Furthermore, very few 
of the existing data relating either to foreign or domestic beers were 
based upon samples concerning which exact information was avail- 
able in regard to the raw materials used in the wort. 
65991°— Bull. 493-17 1 
