A. English Beers.
(Analyses by J.L. Baker, Hulton & P. Schidrowitz.)
I. Mild Ales.
| Number. | Original Gravity. | Alcohol %. | Extractives (Solids) %. |
| 1.[1] | 1055.13 | 4.17 | 6.1 |
| 2.[1] | 1055.64 | 4.47 | 5.7 |
| 3.[2] | 1071.78 | 5.57 | 7.3 |
II. Light Bitters and Ales.
| Number. | Original Gravity. | Alcohol %. | Extractives (Solids) %. |
| 1. | 1046.81 | 4.15 | 4.0 |
| 2. | 1047.69 | 4.23 | 4.1 |
| 3. | 1047.79 | 4.61 | 3.2 |
| 4. | 1050.30 | 4.53 | 4.2 |
| 5. | 1038.31 | 3.81 | 3.5 |
III. Pale and Stock Ales.
| Number. | Original Gravity. | Alcohol %. | Extractives (Solids) %. |
| 1.[3] | 1059.01 | 4.77 | 5.8 |
| 2.[4] | 1068.58 | 5.48 | 7.1 |
| 3.[4] | 1076.80 | 6.68 | 5.9 |
IV. Stouts and Porter.
| Number. | Original Gravity. | Alcohol %. | Extractives (Solids) %. |
| 1.[5] | 1072.92 | 6.14 | 6.3 |
| 2.[6] | 1054.26 | 4.73 | 4.5 |
| 3.[6] | 1081.62 | 6.02 | 8.8 |
| 4.[7] | 1054.11 | 3.90 | 6.5 |
The figures in the above tables are very fairly representative of different classes of British and Irish beers. It will be noticed that the Mild Ales are of medium original gravity[8] and alcoholic strength, but contain a relatively large proportion of solid matter. The Light Bitters and Ales are of a low original gravity, but compared with the Mild Ales the proportion of alcohol to solids is higher. The Pale and Stock Ales, which represent the more expensive bottle beers, are analytically of much the same character as the Light Bitters, except that the figures all round are much higher. The Stouts, as a rule, are characterized by a high gravity, and contain relatively more solids (as compared with alcohol) than do the heavy beers of light colour. With regard to the proportions of the various matters constituting the extractives (solids) in English beers, roughly 20-30% consists of maltose and 20-50% of dextrinous matter. In mild ales the proportion of maltose to dextrin is high (roughly 1:1), thus accounting for the full sweet taste of these beers. Pale and stock ales, on the other hand, which are of a “dry” character, contain relatively more dextrin, the general ratio being about 1:1½ or 1:2. The mineral matter (“ash”) of beers is generally in the neighbourhood of 0.2 to 0.3%, of which about one-fourth is phosphoric acid. The proteid (“nitrogenous matters”) content of beers varies very widely according to character and strength, the usual limits being 0.3 to 0.8%, with an average of roughly 0.4%.
B. Continental Beers.
(Analyses by A. Doemens.)