A Study of American Beers and Ales

by James Garfield Riley; L. M. Tolman

[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.

[ Table IX.]—Analyses of all-malt American beers.

															Calculated to basis of wort with 15 per cent of solids.
Sample No.	Alcohol.	Extract (Schultz and Ostermann).	Extract in original wort (calculated).	Degree of fermentation.	Total acid as lactic.	Volatile acid as acetic.	Reducing sugars as anhydrous maltose.	Dextrin.	Protein (N × 6.25).	Ash.	Phosphoric acid (as P2O5).	Undetermined.	Polarimeter.	Color (Lovibond) in 1/4-inch cell.	Protein (N × 6.25).	Ash.	Phosphoric acid (as P2O5).
	Per cent. by weight	Per cent.	Per cent.		Per cent.	Per cent.	Per cent.	Per cent.	Per cent.	Per cent.	Per cent.	Per cent.	Degrees V.	Degrees[1]	Per cent.	Per cent.	Per cent.
22017-D	3.83	5.06	12.72	60.22	0.214	0.001	1.32	2.30	0.603	0.206	0.079	0.63	...	12	0.712	0.243	0.093
22018-D	3.90	5.06	12.86	60.65	.223	.002	1.34	2.03	.606	.199	.077	.88	...	13	.701	.230	.090
22020-D	3.69	5.12	12.50	59.04	.234	.002	1.57	2.20	.630	.203	.080	.52	...	11	.756	.244	.096
22021-D	3.63	5.54	12.80	56.72	.219	.001	1.82	2.15	.626	.205	.081	.74	...	10	.734	.240	.095
16289-C	3.00	5.88	11.88	50.50	.228	.003	1.33	2.68	.752	.242	.081	.88	+36.8	...	.950	.306	.102
16299-C	2.84	6.02	11.70	48.55	.232	.012	1.38	2.77	.724	.237	.088	.91	+40.0	...	.932	.304	.113
20714-D	3.07	5.80	11.94	51.42	.241	.012	1.45	2.64	.721	.225	.089	.76	+36.4	3	.906	.283	.112
20715-D	2.95	5.77	11.67	50.56	.228	.009	1.43	2.67	.725	.213	.088	.73	+36.0	4	.932	.274	.113
23571-E	3.68	4.44	11.80	62.45	.232	.010	1.06	1.67	.653	.229	.096	.83	+21.6	...	.830	.291	.122
23585-E	3.60	5.04	12.24	58.82	.277	.005	1.36	1.81	.811	.257	.102	.80	+23.2	6	.994	.315	.124
23528-E	3.28	6.36	12.92	50.80	.384	.016	1.62	2.74	.905	.239	.123	.86	+37.2	13	1.051	.277	.143
23533-E	3.41	5.48	12.30	55.45	.232	.008	1.48	2.44	.612	.200	.086	.75	+33.6	3	.747	.244	.105
23537-E	3.80	7.26	14.86	51.35	.250	.012	2.51	2.95	.802	.228	.098	.77	+44.0	14	.809	.230	.099
23588-E	3.16	6.11	12.43	50.84	.250	.008	1.93	2.41	.797	.208	.086	.76	+37.2	4	.952	.251	.104
23538-E	3.13	6.61	12.77	48.24	.250	.009	2.13	2.82	.612	.225	.087	.82	+43.6	9	.719	.264	.102
23589-E	3.35	6.21	12.91	51.90	.178	.017	1.78	2.87	.627	.204	.075	.73	+40.0	7	.729	.237	.087
23539-E	3.22	6.63	13.27	48.53	.312	.017	2.18	2.58	.778	.248	.097	.84	+38.8	22	.879	.280	.109
23540-E	3.93	6.77	14.63	53.73	.348	.007	2.64	1.87	1.010	.324	.129	.93	+34.0	18	1.035	.332	.132
23590-E	3.48	5.45	12.41	56.09	.375	.010	2.21	1.48	.892	.264	.109	.60	+25.6	7	1.079	.319	.132
23541-E	3.12	5.06	11.30	55.22	.259	.004	1.69	1.27	.777	.253	.087	1.07	+20.0	4	1.031	.336	.115
14004-H	3.07	5.55	11.69	52.54	.223	.013	1.59	2.64	.615	.207	.072	.49	...	5	.789	.266	.092

[1] Brewer's scale.

In Tables X and XI are given the results for beers made from malt and rice and from malt and corn. A study of these tables shows the same condition as was noted in the other tables giving malt-and-rice and malt-and-corn beers; that is, the beers have a lower protein and phosphoric acid content than those made entirely from malt.

[ Table X.]—Analyses of malt-and-rice American beers.

																Calculated to basis of wort with 15 per cent of solids.
Sample No.	Raw materials.	Alcohol.	Extract (Schultz and Ostermann).	Extract in original wort (calculated).	Degree of fermentation.	Total acid as lactic.	Volatile acid as acetic.	Reducing sugars as anhydrous maltose.	Dextrin.	Protein (N × 6.25).	Ash.	Phosphoric acid (as P2O5).	Undetermined.	Polarimeter.	Color (Lovibond) in 1/4-inch cell.	Protein (N × 6.25).	Ash.	Phosphoric acid (as P2O5).
		Per ct. by weight	Per ct.	Per ct.		Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Degrees V.	Degrees[1]	Per ct.	Per ct.	Per ct.
22042-D	80 per cent malt and 20 per cent rice	3.16	5.13	11.45	55.20	0.241	0.003	1.55	2.41	0.395	0.154	0.056	0.62	+37.2	2	0.517	0.202	0.073
23527-E	66 per cent malt and 34 per cent rice	3.32	5.50	12.14	54.70	.196	.008	1.46	2.74	.449	.160	.068	.69	+40.0	2	.555	.198	.084
23581-E	62 per cent malt and 38 per cent rice	2.86	6.16	11.88	48.16	.178	.014	1.77	3.15	.386	.162	.048	.69	+48.6	...	.488	.205	.061
23587-E	55 per cent malt and 45 per cent rice	3.56	4.96	12.08	58.94	.151	.007	1.24	2.53	.306	.119	.062	.76	+37.0	2	.380	.148	.077
23586-E	50 per cent malt and 50 per cent rice	3.44	5.67	12.55	54.82	.160	.008	1.44	3.08	.294	.140	.047	.72	+46.4	2	.351	.167	.056