TABLE VII.--_Analyses of beers and ales from various breweries.__A Study of American Beers and Ales

Column Headings:

A: Sample No.

B: Raw materials.

C: Product.

D: Alcohol.

E: Extract (Schultz and Ostermann).

F: Extract in original wort (calculated).

G: Degree of fermentation.

H: Total acid as lactic.

I: Volatile acid as acetic.

J: Reducing sugars as anhydrous maltose.

K: Dextrin.

L: Protein (N × 6.25).

M: Ash.

N: Phosphoric acid (as P_{2}O_{5}.)

O: Undetermined.

P: Polarimeter.

Q: Color (Lovibond) in 1/4-inch cell.

R: Calculated to basis of wort with 15 per cent solids.

S: Protein (N × 6.25).

T: Ash.

U: Phosphoric acid (as P_{2}O_{5}.)

+-------+----------------------+----+-----+-----+-----+-----+-----+-----+

| | | | | | | | | |

| A | B | C | D | E | F | G | H | I |

+-------+----------------------+----+-----+-----+-----+-----+-----+-----+

| | | |P.ct.| | | | | |

| | | | by | | | | | |

| | Brewery No. 1. | |wght.|P.ct.|P.ct.| |P.ct.|P.ct.|

|14004-H|Malt |Beer| 3.07| 5.55|11.69|52.54|0.223|0.013|

|14005-H|65 per cent malt and | | | | | | | |

| | 35 per cent cerealin| do | 2.42| 6.19|11.03|43.88| .142| .013|

|14006-H|60 per cent malt and | | | | | | | |

| | 40 per cent corn | do | 2.16| 5.28| 9.60|45.00| .178| .007|

|22017-D|Malt |Beer| 3.83| 5.06|12.72|60.22| .214| .001|

|22018-D| do | do | 3.90| 5.06|12.86|60.65| .223| .002|

|22020-D| do | do | 3.69| 5.12|12.50|59.04| .234| .002|

|22021-D| do | do | 3.63| 5.54|12.80|56.72| .219| .001|

|22042-D|80 per cent malt and | | | | | | | |

| | 20 per cent rice | do | 3.16| 5.13|11.45|55.20| .241| .003|

|29517-B|80 per cent malt and | | | | | | | |

| | 20 per cent cerealin|Ale | 6.33| 6.77|19.43|65.15| .357| .005|

|22027-D|78 per cent malt and | | | | | | | |

| | 22 per cent cerealin| do | 5.14| 5.82|16.10|63.85| .205| .004|

|22040-D| do | do | 5.31| 6.17|16.79|63.25| .291| .004|

|22048-D| do | do | 5.33| 6.15|16.81|63.42| .232| .002|

|29512-B|75 per cent malt and | | | | | | | |

| | 25 per cent cerealin| do | 5.32| 8.88|19.52|54.51| .366| .008|

|29514-B| do | do | 5.43| 8.25|19.11|56.83| .357| .005|

|29519-B| do | do | 5.43| 8.70|19.56|55.52| .278| .006|

|22030-D|65 per cent malt, 28 | | | | | | | |

| | brewer's sugar | do | 4.79| 5.80|15.38|62.29| .223| .003|

|22039-D| do | do | 5.10| 5.55|15.75|64.64| .223| .003|

|22043-D| do | do | 4.91| 5.50|15.32|63.27| .214| .003|

+-------+----------------------+----+-----+-----+-----+-----+-----+-----+

+-------+-----+-----+-----+-----+-----+-----+-----+-----+-----------------+

| | | | | | | | | | R |

| | | | | | | | | |-----+-----+-----+

| A | J | K | L | M | N | O | P | Q | S | T | U |

+-------+-----+-----+-----+-----+-----+-----+-----+-----+-----+-----+-----+

| | | | | | | | | | | | |

| |P.ct.|P.ct.|P.ct.|P.ct.|P.ct.|P.ct.| V. | [1] |P.ct.|P.ct.|P.ct.|

|14004-H| 1.59| 2.64|0.615|0.207|0.072| 0.49|+58.0| 5 |0.789|0.266|0.092|

|14005-H| | | | | | | | | | | |

| | 1.81| 3.15| .355| .141| .042| .73|+50.8| 3 | .483| .192| .057|

|14006-H| | | | | | | | | | | |

| | 1.52| 2.96| .260| .124| .039| .42|+44.0| 4 | .407| .194| .061|

| | | | | | | | | | | | |

|22017-D| 1.32| 2.30| .603| .206| .079| .63| ... | 12 | .712| .243| .093|

|22018-D| 1.34| 2.03| .606| .199| .077| .88| ... | 13 | .701| .230| .090|

|22020-D| 1.57| 2.20| .630| .203| .080| .52| ... | 11 | .756| .244| .096|

|22021-D| 1.82| 2.15| .626| .205| .081| .74| ... | 10 | .734| .240| .095|

|22042-D| | | | | | | | | | | |

| | 1.55| 2.48| .395| .154| .056| .55|+37.2| 2 | .517| .202| .073|

| | | | | | | | | | | | |

|29517-B| | | | | | | | | | | |

| | 1.42| 3.26| .622| .279| .066| .75|+40.4| ... | .480| .215| .051|

|22027-D| | | | | | | | | | | |

| | 1.23| 3.27| .488| .189| .054| .64|+41.2| 3 | .455| .176| .050|

|22040-D| 1.40| 3.29| .533| .189| .050| .76|+38.6| 4 | .476| .169| .045|

|22048-D| 1.51| 3.29| .563| .203| .045| .58|+40.4| 4 | .502| .181| .040|

|29512-B| | | | | | | | | | | |

| | 2.62| 4.28| .650| .266| .057| 1.06|+65.2| 3 | .499| .204| .044|

|29514-B| 2.45| 3.99| .650| .250| .056| .91|+59.8| 2 | .509| .196| .044|

|29519-B| 2.56| 4.21| .655| .249| .056| 1.02|+64.0| 2 | .502| .191| .043|

|22030-D| | | | | | | | | | | |

| | | | | | | | | | | | |

| | 1.14| 3.20| .419| .190| .038| .85|+40.0| 5 | .409| .185| .037|

|22039-D| 1.24| 2.84| .465| .184| .042| .37|+37.6| 5 | .443| .175| .040|

|22043-D| 1.38| 2.81| .436| .170| .042| .70|+38.0| 4 | .427| .166| .041|

+-------+-----+-----+-----+-----+-----+-----+-----+-----+-----+-----+-----+

[Footnote 1: Brewer's scale.]

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 calculated 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 preparation 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 extractive material from 68 pounds of

malt and 23 pounds of cerealin, while in the first product there is

present the extractive material from only 58 pounds of malt. Since the

analysis is made upon the finished liquid it is evident that the

percentage composition of any particular ingredient should be very much

larger in the second product because of the very much larger amount of

material used in its preparation. It is apparent, therefore, that no

direct comparison can be made between the percentage composition of

these different brews in order to determine the effects of the raw

materials upon their composition.

The most satisfactory way to have tested this question of the effect of

raw materials on the finished product would have been to make a series

of worts with exactly the same percentage of solids, some of pure malt

and others of mixtures of pure malt and corn, rice, and cerealin; then a

direct comparison between the results would have shown the effects of

these various materials. This method was impracticable because it was

necessary to take the brews as actually made under varying commercial

conditions. The object sought can be accomplished, however, by

calculating the results of these analyses either to the basis of dry

material in the original wort or by calculating them to the basis of a

wort with constant water content. It was decided to calculate all of the

results to the basis of a wort containing 15 per cent of solids, as this

would give a uniform basis for comparison and would be approximately an

average wort. The method employed in calculating the various beers and

ales to this uniform basis was as follows:

The percentage of solids in the original wort was calculated by

multiplying the percentage by weight of alcohol by 2 and adding the

percentage by weight of extract. The result for an ordinary beer would

be about 12 per cent, while in the case of a very heavy ale it might be

as high as 18 or 20 per cent. The actual percentages of protein, ash,

and phosphoric acid found by analysis were then calculated to the basis

of a uniform wort containing 15 per cent of solids. This was the method

used for preparing the second part of this table. A study of this

portion of the table shows the actual effects of the various substitutes

used for malt on the composition of the fermented product. For instance,

the first of the all-malt beers from brewery No. 2 (22017-D) showed in

the analysis of the original product a protein percentage of 0.603, an

ash percentage of 0.206, and a phosphoric acid percentage of 0.079. When

calculated to the basis of a wort containing 15 per cent of solids

instead of 12.72 per cent (the actual percentage of solids in the wort

from which it was made), it gave the following percentages: Protein,

0.712; ash, 0.243; and phosphoric acid, 0.093. In the case of brewery

No. 3, sample No. 29512-B, where the original analysis of the product

showed 0.650 per cent of protein, 0.266 of ash, and 0.057 of phosphoric

acid, it will be found that when this product is calculated to the basis

of a wort of 15 per cent of solids instead of a wort of 19.52 (the

actual percentage of solids in the wort in this case) the percentage of

ash is 0.204, of protein 0.499, and of phosphoric acid 0.044. A

comparison of these results shows that in the protein, ash, and

phosphoric acid there has been a material reduction below the figures

found upon the all-malt beer, due to the presence of the 25 per cent of

cerealin. A study of these results, calculated to the basis of 15 per

cent of solids in the wort, shows very clearly that the general effect

of the substitution of cerealin, brewer's sugar, rice, and corn is to

reduce the content of ash, protein, and phosphoric acid.

It is evident from the results here given that the most important things

to be considered in judging the nature of the raw materials used in the

preparation of a beer are the quantities of protein, phosphoric acid,

and ash; as the other constituents present in the finished beer are more

or less variable, the quantities present depending upon the methods of

mashing and fermentation.

Table VIII contains a summary of results giving the ash, protein, and

phosphoric acid in all of the finished products of known composition

which were examined, calculated to the basis of a uniform wort of 15 per

cent of solids.

TABLE VIII.--_Summary of the results of analyses (showing ash, protein,

and phosphoric acid determinations) in all finished products of known

composition, calculated to the basis of a uniform wort containing 15 per

cent of solids._

+-----------------------------+----------+-----+-----------+------------+

| | | |(N × 6.25).| phoric |

| | | | |P_{2}O_{5}).|

+-----------------------------+----------+-----+-----------+------------+

|Malt |Beers: 21 |Per | Per | Per |

| | Maximum |0.336| 1.079 | 0.143 |

| | Minimum | .230| .701 | .087 |

| | Average | .275| .870 | .109 |

+-----------------------------+----------+=====+===========+============+

| | | | | |

| and 20 per cent rice |Beer | .202| .517 | .073 |

| and 34 per cent rice | do | .198| .555 | .084 |

| and 38 per cent rice | do | .205| .488 | .061 |

| and 45 per cent rice | do | .148| .380 | .077 |

| and 50 per cent rice | do | .167| .351 | .056 |

| +----------+-----+-----------+------------+

| | Maximum | .205| .555 | .084 |

| +----------+=====+===========+============+

| and 30 per cent corn |Beer | .199| .343 | .057 |

| Do | do | .188| .367 | .065 |

| and 32 per cent corn | do | .150| .461 | .057 |

| Do | do | .181| .466 | .062 |

| Do | do | .164| .459 | .056 |

| and 40 per cent corn | do | .215| .563 | .074 |

| Do | do | .188| .593 | .076 |

| Do | do | .223| .597 | .074 |

| and 55 per cent corn | do | .145| .347 | .057 |

| +----------+-----+-----------+------------+

| | Maximum | .223| .597 | .076 |

| +----------+=====+===========+============+

| and 35 per cent cerealin |Beer | .192| .483 | .057 |

| and 20 per cent cerealin |Ale | .215| .480 | .051 |

| and 22 per cent cerealin | do | .176| .455 | .050 |

| Do | do | .169| .476 | .045 |

| Do | do | .181| .502 | .040 |

| and 25 per cent cerealin | do | .204| .499 | .044 |

| Do | do | .196| .509 | .044 |

| Do | do | .191| .502 | .043 |

| and 28 per cent cerealin | do | .185| .409 | .037 |

| Do | do | .175| .443 | .040 |

| Do | do | .166| .427 | .041 |

+-----------------------------+----------+-----+-----------+------------+

| | Maximum | .213| .509 | .051 |

+-----------------------------+----------+-----+-----------+------------+

A study of the results given in Table VIII shows that in the case of

American beers the all-malt beers are higher in ash, protein, and

phosphoric acid than are any of the beers made from a mixed mash of malt

and other cereals. The difference is sufficiently marked to make it

possible to draw a rather sharp line between the all-malt beers and the

beers made from the present commercial mixtures. Take, for instance, the

beers made from mixtures of malt and rice in which the proportion of

rice varies from 20 to 50 per cent. It will be seen that in none of

these samples is the ash, phosphoric acid, or protein so high as the

minimum found in the all-malt beers. The same will be seen in the case

of the malt-and-corn beers. In none of the malt-and-corn beers is the

ash, protein, or phosphoric acid so high as the minimum found in the

all-malt beers, and the same is true of the mixtures of malt and

cerealin and of malt, brewer's sugar, and cerealin. This shows clearly

that the commercial beers made in this country from malt and malt

substitutes can be distinguished readily from all-malt beers.

When the average composition of the 21 all-malt beers examined is taken

into consideration it will be seen that there is a very sharp line of

demarcation between the all-malt and the malt, rice, and corn products.

From the figures which were obtained upon American beers it would seem

that protein as a rule is more sharply reduced by the addition of malt

substitutes than is the ash or the phosphoric acid, although where corn

or cerealin is used there is a very marked reduction in the amount of

phosphoric acid. It would appear, therefore, from the results of this

investigation that in the consideration of American beers it will be

comparatively easy to draw a line between beers made solely from malt

and those made from mixtures of malt with rice, corn, and other

substitutes.

This conclusion is not entirely in agreement with the results which have

been obtained by others upon foreign beers, in the preparation of which

low protein barleys have been used. Joseph Race[1] has reported some

interesting results of an investigation carried on for the same purpose

as that for which this particular investigation was undertaken; that is,

to distinguish between all-malt beers and those made from substitutes.

His results do not show as sharp a reduction of the protein, but he

found in his all-malt beers a very much lower percentage of total

protein than was found in the malt beers of this country. He did

observe, however, a material reduction of the phosphoric acid due to the

use of substitutes. Unfortunately, he made his determination of

phosphoric acid in the ash, and while he reports a marked difference

between the phosphoric acid content of the malt beers and those made

from substitutes, his total figures for phosphoric acid are much lower

than those reported in this bulletin. For this reason the figures for

total phosphoric acid given by him are not at all comparable with those

determined by the moist combustion method, by the uranium acetate

method, or by the method of ashing with calcium acetate.[2]

[Footnote 1: J. Soc. Chem. Ind., 27 (1908), 544-547.]

[Footnote 2: Riley, in his report to the Association of Official

Agricultural Chemists for the year 1913, showed that a large proportion

of the phosphoric acid was ordinarily lost when the beer was directly

ashed (J. Assoc. Off. Agr. Chemists, 1 (1915), 138-143). For this

reason, in comparing the amount of phosphoric acid given in the

literature on beers, it is very essential to know the method used for

determining the phosphoric acid.]

The same fact observed by Race, namely, that foreign beers are of low

protein content, is shown very clearly in the published literature on

European beers in general. König[3] gives the following results of

analyses made by himself and H. Weigmann of two all-malt beers,

calculated to the basis of a wort containing 15 per cont of solids:

+-----------------------------+-----------+-----------+-----------+

+-----------------------------+-----------+-----------+-----------+

| 12 percent wort | 0.548 | 0.259 | 0.098 |

| 14 percent wort | .457 | .214 | .076 |

+-----------------------------+-----------+-----------+-----------+

From these results of König it will be seen that the protein content of

these beers is considerably less than that of the beers examined by the

writers. As the phosphoric acid and ash results, however, are

practically the same as in American beers, it might be expected that the

use of substitutes in place of the low-protein malt would not show so

sharp a reduction of the protein as was found by the authors, although

one would expect a reduction in phosphoric acid and ash similar to that

found in American beers. This is confirmed by the results obtained by

Race.

Robert Wahl[4] made parallel brewings of a high-protein barley and a

low-protein barley, and from these obtained two beers which, when

calculated to a uniform wort with 15 per cent of solids, showed a total

protein in the beer made from the low-protein malt of 0.734 per cent,

and in the beer made from the high-protein malt 1.041 per cent. This

clearly indicates that where a beer is made from high-protein barley, as

is the case with practically all of the beers made in this country,[5]

the reduction in protein by the use of substitutes will be a valuable

index to the true nature of the product. This, when taken in connection

with the reduction of phosphoric acid brought about by the use of

substitutes, gives two factors of value in judging American beers, to

determine whether or not substitutes have been used; while in the case

of beers made from low-protein barley there is practically only one

factor, namely, the reduction of phosphoric acid.

[Footnote 3: König, F. J., Chemie der Menschlichen Nahrungs- und Genussmittel,

4th ed., v. 1, p. 1154. Berlin, 1903.]

[Footnote 4: Am. Brewers' Rev., 18 (1904), 339.]

[Footnote 5: Wahl, Robert. _In_ Am. Brewers' Rev., 29 (1915), 316-317.]

After this rather extensive study had been made at the three breweries,

the investigation was extended to include breweries in various sections

of the country where different types of raw materials were used. A

special effort was made to obtain authentic samples of practically all

of the malt beers made in this country and also a large series of

malt-and-rice and malt-and-corn beers. In Table IX have been tabulated

the results obtained on all-malt beers. All of these results show

practically the same condition noted in the other samples of malt beer;

that is, a comparatively high protein and phosphoric acid content as

compared with beers made in part from rice or corn. These malt beers

show figures considerably higher in protein than those given in the

literature for all-malt beers made from the low-protein malt of Europe.