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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GOVERNMENT PRINTING OFFICE
WASHINGTON, D. C.
AT
5 CENTS PER COPY

WASHINGTON: GOVERNMENT PRINTING OFFICE: 1917

Transcriber's notes:

Changed header in Table I, 7th column to read Reducing Sugars ... instead of Reducing Sugar ... to match identical headers in the other Tables