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.]