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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