Chapter 4

+-------+--------------------+------+-----+-----+-----+-----+-----+-----+-----+ | A | B | C | D | E | F | G | H | I | J | +-------+--------------------+------+-----+-----+-----+-----+-----+-----+-----+ | | | Per | | | | | | | | | | |ct. by| Per | Per | Per | Per | Per | Per | Per | | | |weight| ct. | ct. | ct. | ct. | ct. | ct. | ct. | |22042-D|80 per cent malt and| | | | | | | | | | | 20 per cent rice | 3.16 | 5.13|11.45|55.20|0.241|0.003| 1.55| 2.41| |23527-E|66 per cent malt and| | | | | | | | | | | 34 per cent rice | 3.32 | 5.50|12.14|54.70| .196| .008| 1.46| 2.74| |23581-E|62 per cent malt and| | | | | | | | | | | 38 per cent rice | 2.86 | 6.16|11.88|48.16| .178| .014| 1.77| 3.15| |23587-E|55 per cent malt and| | | | | | | | | | | 45 per cent rice | 3.56 | 4.96|12.08|58.94| .151| .007| 1.24| 2.53| |23586-E|50 per cent malt and| | | | | | | | | | | 50 per cent rice | 3.44 | 5.67|12.55|54.82| .160| .008| 1.44| 3.08| +=============================================================================+ | | | | | | | | | Q | | | | | | | | | +-----+-----+-----+ | A | B | K | L | M | N | O | P | R | S | T | +-------+---------------+-----+-----+-----+-----+-----+-----+-----|-----+-----+ | | | | | | | De- | De- | | | | | | | Per | Per | Per | Per |grees|grees| Per | Per | Per | | | | ct. | ct. | ct. | ct. | V. | [1] | ct. | ct. | ct. | |22042-D|80 per cent | | | | | | | | | | | | malt and 20 | | | | | | | | | | | | per cent rice|0.395|0.154|0.056| 0.62|+37.2| 2 |0.517|0.202|0.073| |23527-E|66 per cent | | | | | | | | | | | | malt and 34 | | | | | | | | | | | | per cent rice| .449| .160| .068| .69|+40.0| 2 | .555| .198| .084| |23581-E|62 per cent | | | | | | | | | | | | malt and 38 | | | | | | | | | | | | per cent rice| .386| .162| .048| .69|+48.6| ... | .488| .205| .061| |23587-E|55 per cent | | | | | | | | | | | | malt and 45 | | | | | | | | | | | | per cent ric | .306| .119| .062| .76|+37.0| 2 | .380| .148| .077| |23586-E|50 per cent | | | | | | | | | | | | malt and 50 | | | | | | | | | | | | per cent rice| .294| .140| .047| .72|+46.4| 2 | .351| .167| .056| +-------+---------------+-----+-----+-----+-----+-----+-----+-----+-----+-----+

[Footnote 1: Brewer's scale.]

TABLE XI.--_Analyses of malt-and-corn American beers._

Column Headings: A: Sample No. B: Raw materials. C: Alcohol. D: Extract (Schultz and Ostermann). E: Extract in original wort (calculated). F: Degree of fermentation. G: Total acid as lactic. H: Volatile acid as acetic. I: Reducing sugars as anhydrous maltose. J: Dextrin. K: Protein (N × 6.25). L: Ash. M: Phosphoric acid (as P_{2}O_{5}). N: Undetermined. O: Polarimeter. P: Color (Lovibond) in 1/4-inch cell. Q: Calculated to basis of wort with 15 per cent of solids. R: Protein (N × 6.25). S: Ash. T: Phosphoric acid (as P_{2}O_{5}).

+-------+--------------------+------+-----+-----+-----+-----+-----+-----+-----+ | A | B | C | D | E | F | G | H | I | J | +-------+--------------------+------+-----+-----+-----+-----+-----+-----+-----+ | | | Per | | | | | | | | | | |ct. by| Per | Per | Per | Per | Per | Per | Per | | | |weight| ct. | ct. | ct. | ct. | ct. | ct. | ct. | |23534-E|70 per cent malt and| | | | | | | | | | | 30 per cent corn | 2.75 | 5.53|11.03|50.32|0.125|0.005| 1.27| 3.13| | | | | | | | | | | | |23535-E| do | 3.03 | 4.85|10.91|55.55| .224| .011| 1.15| 2.76| |23518-E|68 per cent malt and| | | | | | | | | | | 32 per cent corn | 3.37 | 5.96|12.70|53.07| .116| .006| 1.63| 3.07| |23561-E| do | 3.26 | 6.14|12.66|51.50| .134| .016| 1.54| 3.07| |23572-E| do | 3.37 | 6.07|12.81|52.62| .143| .020| 1.56| 3.29| |23584-E|60 per cent malt and| | | | | | | | | | | 40 per cent corn | 3.09 | 4.90|11.08|55.78| .178| .020| 1.35| 2.43| |23523-E| do | 3.16 | 6.07|12.39|51.01| .214| .009| 1.60| 3.36| |23660-E| do | 3.26 | 6.07|12.59|51.79| .205| .009| 1.55| 3.06| |16286-C| do | 3.19 | 5.60|11.98|53.34| .173| .014| 1.85| 2.61| |16287-C| do | 3.23 | 5.67|12.13|53.26| .178| .014| 1.84| 2.41| |23524-E|45 per cent malt and| | | | | | | | | | | 55 per cent corn | 3.43 | 5.75|12.61|54.40| .169| .007| 1.44| 3.19| +============================================================================== | | | | | | | | | Q | | | | | | | | | |-----+-----+-----+ | A | B | K | L | M | N | O | P | R | S | T | +-------+---------------+-----+-----+-----+-----+-----+-----+-----|-----+-----+ | | | | | | | De- | De- | | | | | | | Per | Per | Per | Per |grees|grees| Per | Per | Per | | | | ct. | ct. | ct. | ct. | V. | [1] | ct. | ct. | ct. | |23534-E|70 per cent | | | | | | | | | | | | malt and 30 | | | | | | | | | | | | per cent corn|0.252|0.146|0.042| 0.73|+42.6| 2 |0.343|0.199|0.057| |23535-E| do | .267| .137| .047| .53|+37.2| 2 | .367| .188| .065| |23518-E|68 per cent | | | | | | | | | | | | malt and 32 | | | | | | | | | | | | per cent corn| .390| .127| .048| .74|+49.6| 3 | .461| .150| .057| |23561-E| do | .393| .153| .052| .98|+48.0| ... | .466| .181| .062| |23572-E| do | .392| .140| .048| .69|+47.0| ... | .459| .164| .056| |23584-E|60 per cent | | | | | | | | | | | | malt and 40 | | | | | | | | | | | | per cent corn| .416| .159| .055| .54|+34.6| ... | .563| .215| .074| |23523-E| do | .490| .155| .064| .46|+45.0| 5 | .593| .188| .076| |23660-E| do | .501| .187| .062| .77|+44.4| 5 | .597| .223| .074| |16286-C| do | .311| .219| .057| .61|+41.0| ... | .389| .274| .071| |16287-C| do | .322| .205| .055| .89|+41.0| ... | .398| .254| .068| |23524-E|45 per cent | | | | | | | | | | | | malt and 55 | | | | | | | | | | | | per cent corn| .292| .122| .048| .71|+45.6| 2 | .347| .145| .057| +-------+---------------+-----+-----+-----+-----+-----+-----+-----+-----+-----+

[Footnote 1: Brewer's scale.]

In Table XII have been brought together the results of the examination of a large number of commercial beers of American production, which were represented to be made from malt and hops. This representation subsequently proved to be false, although exact information as to the amount or kind of substitute used is not available. These results are of value, however, in showing the general composition of American beers made from the ordinary commercial mixtures and clearly indicate that by taking into consideration the ash, protein, and phosphoric acid content it is practicable to distinguish commercial beers made in this country from malt and malt substitutes from beers made from malt alone.

TABLE XII.--_Analyses of American beers incorrectly represented to be all-malt._

Column Headings: A: Sample No. B: Alcohol. C: Extract (Schultz and Ostermann). D: Extract in original wort (calculated). E: Degree of fermentation. F: Total acid as lactic. G: Volatile acid as acetic. H: Reducing sugars as anhydrous maltose. I: Dextrin. J: Protein (N × 6.25). K: Ash. L: Phosphoric acid (as P_{2}O_{5}). M: Undetermined. N: Polarimeter. O: Color (Lovibond) in 1/4-inch cell. P: Calculated to basis of wort with 15 per cent of solids. Q: Protein (N × 6.25). R: Ash. S: Phosphoric acid (as P_{2}O_{5}).

+-------+------+-----+-----+-----+-----+-----+-----+-----+-----+ | | | | | | | | | | | | | | | | | | | | | | | A | B | C | D | E | F | G | H | I | J | +-------+------+-----+-----+-----+-----+-----+-----+-----+-----+ | | Per | | | | | | | | | | | cent.| | | | | | | | | | | by | Per | Per | | Per | Per | Per | Per | Per | | |weight|cent.|cent.| |cent.|cent.|cent.|cent.|cent.| | 2417-E| 3.67 | 4.66|12.00|61.33|0.154|0.013| 1.59| 1.97|0.341| |36612-E| 3.10 | 7.55|13.75|45.09| .232| .017| 2.33| 3.93| .274| | 1146-E| 4.23 | 7.35|15.81|53.51| .241| .029| 2.21| 3.39| .472| | 3014-E| 3.26 | 6.74|13.26|49.17| .167| .014| 2.74| 2.56| .406| | 2538-E| 2.86 | 6.69|12.41|46.09| .214| .017| 3.22| 2.12| .390| | 1734-E| 3.55 | 6.55|13.65|52.02| .250| .028| 1.87| 3.58| .303| | 1154-E| 3.55 | 5.62|12.72|55.82| .187| .014| 1.88| 2.52| .352| | 1006-E| 3.58 | 4.74|11.90|60.17| .138| .017| 1.42| 1.99| .420| | 195-E| 3.56 | 4.21|11.33|62.84| .127| .008| 2.72| .77| .254| | 5022-E| 2.95 | 5.60|11.50|51.30| .133| .022| 2.30| 2.20| .233| | 1005-E| 2.69 | 5.33|10.71|50.24| .102| .010| 1.77| 2.34| .354| | 194-E| 3.18 | 4.00|10.36|61.39| .062| .017| 1.37| 1.58| .296| | 185-E| 3.44 | 3.92|10.80|63.70| .141| .011| 2.06| .97| .250| | 5314-E| 3.78 | 5.65|13.21|57.15| .151| .010| 1.46| 2.84| .416| | 4451-E| 3.23 | 6.52|12.98|49.77| .228| .009| 2.80| 2.44| .519| | 5696-E| 4.19 | 6.44|14.82|56.55| .268| .012| 2.15| 3.06| .309| | 3359-E| 4.96 | 7.43|17.35|57.18| .321| .019| 1.76| 3.74| .509| | 3358-E| 3.23 | 5.53|11.99|53.83| .121| .009| 1.88| 2.51| .314| | 481-E| 3.87 | 5.20|12.94|59.82| .147| .014| 1.32| 2.47| .319| | 687-E| 3.24 | 4.71|11.19|57.91| .080| .009| 1.63| 2.20| .284| | 193-E| 3.66 | 5.75|13.07|56.01| .148| .017| 1.78| 2.67| .346| | 5023-E| 3.16 | 5.30|11.62|54.39| .128| .005| 1.95| 2.13| .214| | 5318-E| 3.57 | 5.20|12.34|57.86| .220| .003| 1.50| 2.59| .320| | 6715-E| 3.75 | 7.98|15.48|48.45| .174| .006| 2.55| 3.60| .430| | 6716-E| 3.66 | 7.73|15.05|48.64| .187| .009| 2.37| 3.84| .384| | 2388-E| 2.95 | 5.35|11.25|52.45| .080| .012| 1.64| 2.32| .337| | 2352-E| 3.20 | 4.69|11.09|57.71| .147| .011| 1.99| 1.76| .326| | 2770-E| 3.66 | 5.99|13.31|55.00| .169| .019| 1.82| 2.56| .276| | 8705-E| 2.91 | 5.62|11.44|50.96| .147| .017| 1.86| 2.58| .366| | 8706-E| 3.48 | 4.93|11.89|58.54| .214| .022| 1.83| 1.83| .470| | 8704-E| 2.76 | 4.98|10.50|52.57| .160| .010| 1.62| 2.26| .390| | 7839-E| 3.51 | 5.38|12.40|56.61| .142| .012| 1.57| 2.77| .290| | 5707-E| 3.35 | 5.82|12.52|53.51| .160| .011| 2.01| 2.65| .352| | 8171-F| 3.50 | 5.99|12.99|53.85| .169| .013| 1.92| 2.67| .271| | 397-E| 3.73 | 6.71|14.17|52.65| .169| .007| 1.56| 3.96| .324| +-------+------+-----+-----+-----+-----+-----+-----+-----+-----+

+-------+-----+-----+-----+-------+-------+-----------------+ | | | | | | | P | | | | | | | |-----+-----+-----+ | A | K | L | M | N | O | Q | R | S | +-------+-----+-----+-----+-------+-------+-----+-----+-----+ | | | | | | | | | | | | | | | | | | | | | | Per | Per | Per |Degrees|Degrees| Per | Per | Per | | |cent.|cent.|cent.| V. | [1] |cent.|cent.|cent.| | 2417-E|0.120|0.053| 0.64| +31.0 | 1 |0.426|0.150|0.066| |36612-E| .149| .043| .87| +54.4 | 35 | .299| .163| .047| | 1146-E| .202| .074| 1.08| +50.0 | 32 | .448| .192| .070| | 3014-E| .147| .060| .89| +49.6 | 3 | .459| .166| .068| | 2538-E| .181| .050| .78| +43.2 | 54 | .472| .219| .060| | 1734-E| .145| .048| .65| +53.0 | 3 | .333| .159| .053| | 1154-E| .158| .043| .71| +41.0 | 3 | .415| .186| .051| | 1006-E| .158| .057| .75| +31.2 | 12 | .529| .199| .072| | 195-E| .127| .044| .34| +22.6 | 3 | .336| .168| .058| | 5022-E| .121| .036| .75| +41.0 | 3 | .304| .158| .047| | 1005-E| .132| .048| .74| +39.6 | 3 | .496| .185| .067| | 194-E| .110| .045| .64| +27.0 | 5 | .423| .159| .065| | 185-E| .116| .041| .52| +23.2 | 3 | .347| .161| .057| | 5314-E| .177| .059| .76| +40.8 | 3 | .472| .201| .067| | 4451-E| .153| .054| .61| ... | 78 | .599| .177| .062| | 5696-E| .197| .082| .72| +44.0 | 18 | .313| .199| .083| | 3359-E| .294| .074| 1.13| +48.4 | 44 | .440| .254| .064| | 3358-E| .175| .045| .65| +41.0 | 3 | .392| .219| .056| | 481-E| .163| .054| .93| +36.6 | 2 | .370| .189| .063| | 687-E| .124| .048| .47| +35.6 | 2 | .382| .167| .065| | 193-E| .153| .048| .80| +42.8 | 3 | .397| .176| .055| | 5023-E| .126| .033| .88| +40.0 | 2 | .276| .163| .043| | 5318-E| .147| .045| .64| +41.8 | 3 | .389| .179| .055| | 6715-E| .186| .058| 1.21| +61.6 | 14 | .417| .180| .056| | 6716-E| .164| .055| .97| +61.6 | 14 | .383| .164| .055| | 2388-E| .135| .042| .91| +40.4 | 2 | .449| .180| .056| | 2352-E| .146| .037| .46| +32.2 | 3 | .441| .198| .050| | 2770-E| .194| .050| 1.14| +45.2 | 6 | .311| .219| .056| | 8705-E| .150| .041| .66| +41.0 | ... | .480| .197| .053| | 8706-E| .160| .062| .64| +30.4 | ... | .593| .202| .078| | 8704-E| .150| .054| .56| +36.4 | ... | .557| .214| .077| | 7839-E| .116| .031| .63| +41.2 | ... | .351| .140| .038| | 5707-E| .147| .048| .66| +43.0 | ... | .422| .176| .058| | 8171-F| .178| .054| .95| +45.2 | ... | .313| .205| .062| | 397-E| .151| .051| .72| +55.2 | 2 | .343| .160| .054| +-------+-----+-----+-----+-------+-------+-----+-----+-----+

[Footnote 1: Brewer's scale.]

The data reported in Tables X, XI, and XII give the results of analyses of commercial American beers obtained from various breweries in different parts of the United States as these beers are found on the market at the present time; hence, they are of general value for the purpose of showing the composition of American beers. These data also are of considerable interest when we compare them with data relating to American beers published by the department in 1887.[1] A comparison of these two sets of figures shows that beers made at the present time have a much lower percentage of alcohol and are made from a wort containing a much lower percentage of solids than beers made a generation ago. The average of 28 samples examined and reported in 1887 in the publication cited[1] showed an average alcohol content of 4.63 per cent by weight and solids in the original wort of 14.79 per cent, while the average of 72 beers representing the products now on the market showed an average of 3.52 per cent by weight of alcohol and solids in the original wort of 12.50 per cent. This is a reduction of 1.11 per cent by weight of alcohol and 2.23 per cent of solids in the original wort.

[Footnote 1: U. S. Dept. Agr., Div. Chem., Bul. 13, 1887, pt. 3, p. 282.]

CONCLUSIONS.

The all-malt beers made in this country contain higher percentages of protein than the all-malt beers made in Europe, owing to the use in this country of a barley high in protein.

The use of rice, corn or corn products, and brewer's sugar as substitutes for malt reduces the content of protein, ash, and phosphoric acid in the finished beer.

This difference, as regards the protein, ash, and phosphoric acid, is a sufficient basis for distinguishing the all-malt beers made in this country from those containing the commercial mixtures of rice, corn, cerealin, and brewer's sugar.

It is necessary to calculate analytical results to the basis of a common wort in order to interpret them properly.

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ADDITIONAL COPIES OF THIS PUBLICATION MAY BE PROCURED FROM THE SUPERINTENDENT OF DOCUMENTS GOVERNMENT PRINTING OFFICE WASHINGTON, D. C. AT 5 CENTS PER COPY

WASHINGTON: GOVERNMENT PRINTING OFFICE: 1917

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Transcriber's notes:

Removed italics marks '_' from tables in text version to make more readable

Changed header in Table I, 7th column to read 'Reducing Sugars ...' instead of 'Reducing Sugar ...' to match identical headers in the other Tables