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.

* * * * *

ADDITIONAL COPIES
OF THIS PUBLICATION MAY BE PROCURED FROM
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AT
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WASHINGTON: GOVERNMENT PRINTING OFFICE: 1917

* * * * *

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

End of the Project Gutenberg EBook of A Study Of American Beers and Ales, by
L.M. Tolman and J. Garfield Riley

*** END OF THIS PROJECT GUTENBERG EBOOK A STUDY OF AMERICAN BEERS AND ALES ***

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