pean beers in general. Koenig[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:

+-----------------------------+-----------+-----------+-----------+
|Beer and percentage of wort. | Protein. | Ash. |Phosphoric |
| | | | acid. |
+-----------------------------+-----------+-----------+-----------+
| | Per cent. | Per cent. | Per cent. |
|Pure malt beer: | | | |
| 12 percent wort | 0.548 | 0.259 | 0.098 |
| 14 percent wort | .457 | .214 | .076 |
+-----------------------------+-----------+-----------+-----------+

From these results of Koenig 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: Koenig, F. J., Chemie der Menschlichen Nahrungs- und Genussmittel,
4th ed., v. 1, p. 1154. Berlin, 1903.]