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A Study of American Beers and Ales

Chapter 9: DECREASE IN PROTEIN, ASH, AND PHOSPHORIC ACID.
By James Garfield Riley
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About This Book

The bulletin reports systematic chemical analyses of commercially produced American beers and ales, comparing products made from all-malt worts and those containing adjuncts such as rice, corn, or cerealine. Inspectors collected brewery samples through production, measured extract, fermentable sugars, alcohol yield, acids, protein, ash, and phosphoric acid, and calculated fermentation losses. Results show similar alcohol yield per unit of fermentable solids across top- and bottom-fermented beers (average factor about 2.13), larger residual non-sugar solids in ales and porters than in lagers, slight increases of fixed acids during fermentation, and measurable decreases in protein, ash, and phosphorus; the study evaluates how raw materials influence the finished composition and suggests analytical criteria for detecting adjunct use.

Product. Loss in solids. Loss in sugar. Alcohol. Loss in solids divided by alcohol. Difference between loss in solids and loss in sugar.
  Grams
per 100 cc.		 Grams
per 100 cc.		 Grams
per 100 cc.		   Grams
per 100 cc.
Beer (all-malt) 8.59 8.45 3.85 2.23 0.14
Do 8.55 8.43 3.91 2.18 .12
Do 8.27 8.49 3.83 2.13 .22
Do 8.48 8.27 3.72 2.27 .21
Do 8.02 7.99 3.66 2.19 .03
Beer (60 per cent malt and 40 per cent corn) 7.27 7.42 3.45 2.10 .15
Do 7.53 7.73 3.33 2.00 .20
Beer (80 per cent malt and 20 per cent rice) 7.35 7.46 3.31 2.22 .11
Do 7.07 7.13 3.18 2.22 .06
Beer (all-malt) 6.04 6.05 3.02 2.00 .01
Do 5.86 6.01 2.87 2.04 .15
Average for beers       2.14 .04
Porter (small) 9.23 7.60 4.30 2.14 1.63
Porter (large) 9.91 8.32 4.70 2.10 1.59
Do 10.06 8.27 4.75 2.11 1.79
Do 9.90 7.82 4.72 2.09 2.08
Ale 10.31 8.84 4.82 2.13 1.47
Do 10.63 8.98 5.11 2.08 1.65
Do 10.70 9.20 4.93 2.17 1.50
Do 11.15 8.94 5.16 2.15 2.21
Do 11.50 9.57 5.34 2.15 1.93
Do 11.62 9.06 5.35 2.17 2.56
Pale ale 11.04 9.50 5.43 2.03 1.54
Do 11.88 9.63 5.67 2.09 2.25
Do 11.75 9.11 5.53 2.12 2.64
Brown stout 12.03 9.38 5.69 2.11 2.65
Average for ales ... ... ... 2.12 1.96
Average for beers and ales ... ... ... 2.13 ...


In Table V have been collected results (calculated from Tables I-IV) which show the loss in solids between the wort and the finished fermented product, the loss in sugar, the yield of alcohol, the loss in solids divided by the alcohol, and the difference between the loss in solids and the loss in sugar. By dividing alcohol into loss in solids there was secured a factor which makes possible the estimation of the solids in the original wort, provided that alcohol and extract are known. This factor also shows the yield of alcohol for a given amount of solids disappearing during fermentation. It has been found in the case of the beers that this factor averages 2.14, while in the case of the ales it averages 2.12, making an average for all of the products of 2.13. This clearly shows that in the yield of alcohol for a given amount of fermentable solids there is no appreciable difference between top fermentation products, such as ales, and bottom fermentation products, such as beers.

A marked difference in loss in solids is shown, however, when we compare the beers with the ales. In the case of the beers we find there is practically no difference between the loss in solids and the loss in sugar, while in the case of the porters and ales there is a very appreciable difference. The difference between the loss in solids and the loss in sugar is only 0.04 per cent for all of the beers; while in the case of the porters and ales the difference varies from 1.47 per cent to 2.65 per cent, with an average of 1.96 per cent. These figures clearly show that in the case of the porters and ales there has been some material other than sugar fermented. Unfortunately, the determination of dextrin was not made in all of the worts, so that the actual decrease in dextrin can be shown only in a few cases. But in those cases where we have the actual results the difference between loss in solids and the loss in sugar compares very closely with the actual amount of dextrin disappearing during fermentation.



DEVELOPMENT OF ACIDS DURING FERMENTATION.

A comparison of the amounts of volatile and fixed acids in the worts and in the finished beers shows that normally there is no appreciable development of volatile acid during fermentation and only a slight increase in the fixed acid. This increase in fixed acid averages in the case of the beers 0.049 per cent, while in the case of the ales the increase averages 0.103 per cent.



DECREASE IN PROTEIN, ASH, AND PHOSPHORIC ACID.

A general study of the preceding tables will show that there is an appreciable loss of protein, ash, and phosphoric acid during the fermentation. Table VI has been prepared to show the average loss during fermentation of the various classes of worts with respect to their protein, ash, and phosphoric acid contents.



Table VI.—Average loss during fermentation.

Kind of wort. Protein. Ash. Phosphoric acid.
  Grams per
100 cc.		 Grams per
100 cc.		 Grams per
100 cc.
Beer worts (all-malt) 0.209 0.017 0.015
Beer worts (malt and rice) .210 .045 .014
Beer worts (malt and corn) .168 .014 .013
Porter worts .213 .031 .017
Ale worts .275 .029 .019


The results given in Table VI show a great similarity in the changes in all of the products, as there is about the same amount of loss of protein, ash, and phosphoric acid in the beer, ale, and porter worts. There does not appear to be any appreciable loss, however, of either protein or phosphoric acid during the storage or aging period as is shown by the few samples which we have analyzed after storage. This is practically in agreement with the experiment of Bertschinger, [1] whose results show only a very slight increase in alcohol and loss of sugar during the storage period.

[1] Z. angew. Chem. (1890), p. 670.



EFFECT OF RAW MATERIALS USED UPON COMPOSITION OF THE FINISHED BREW.

In order to show the effects on the finished beers or ales of the use of corn, rice, cerealin, and brewer's sugar as substitutes for malt in the worts, Table VII has been prepared, giving the results of analyses of a number of brews made in different breweries and from varying kinds and amounts of raw materials.



Table VII.—Analyses of beers and ales from various breweries.

                                  Calculated to basis of wort with 15 per cent solids.
Sample No. Raw materials. Product. 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.)
  Brewery No. 1.   P.ct.
by
wght.		 P.ct. P.ct.   P.ct. P.ct. P.ct. P.ct. P.ct. P.ct. P.ct. P.ct. Degs. V. Degs. [1] P.ct. P.ct. P.ct.
14004-H Malt Beer 3.07 5.55 11.69 52.54 0.223 0.013 1.59 2.64 0.615 0.207 0.072 0.49 +58.0 5 0.789 0.266 0.092
14005-H 65 per cent malt and 35 per cent cerealin do 2.42 6.19 11.03 43.88 .142 .013 1.81 3.15 .355 .141 .042 .73 +50.8 3 .483 .192 .057
14006-H 60 per cent malt and 40 per cent corn do 2.16 5.28 9.60 45.00 .178 .007 1.52 2.96 .260 .124 .039 .42 +44.0 4 .407 .194 .061
  Brewery No. 2.                                    
22017-D Malt Beer 3.83 5.06 12.72 60.22 .214 .001 1.32 2.30 .603 .206 .079 .63 ... 12 .712 .243 .093
22018-D do do 3.90 5.06 12.86 60.65 .223 .002 1.34 2.03 .606 .199 .077 .88 ... 13 .701 .230 .090
22020-D do do 3.69 5.12 12.50 59.04 .234 .002 1.57 2.20 .630 .203 .080 .52 ... 11 .756 .244 .096
22021-D do do 3.63 5.54 12.80 56.72 .219 .001 1.82 2.15 .626 .205 .081 .74 ... 10 .734 .240 .095
22042-D 80 per cent malt and 20 per cent rice do 3.16 5.13 11.45 55.20 .241 .003 1.55 2.48 .395 .154 .056 .55 +37.2 2 .517 .202 .073
  Brewery No. 3.                                    
29517-B 80 per cent malt and 20 per cent cerealin Ale 6.33 6.77 19.43 65.15 .357 .005 1.42 3.26 .622 .279 .066 .75 +40.4 ... .480 .215 .051
22027-D 78 per cent malt and 22 per cent cerealin do 5.14 5.82 16.10 63.85 .205 .004 1.23 3.27 .488 .189 .054 .64 +41.2 3 .455 .176 .050
22040-D do do 5.31 6.17 16.79 63.25 .291 .004 1.40 3.29 .533 .189 .050 .76 +38.6 4 .476 .169 .045
22048-D do do 5.33 6.15 16.81 63.42 .232 .002 1.51 3.29 .563 .203 .045 .58 +40.4 4 .502 .181 .040
29512-B 75 per cent malt and 25 per cent cerealin do 5.32 8.88 19.52 54.51 .366 .008 2.62 4.28 .650 .266 .057 1.06 +65.2 3 .499 .204 .044
29514-B do do 5.43 8.25 19.11 56.83 .357 .005 2.45 3.99 .650 .250 .056 .91 +59.8 2 .509 .196 .044
29519-B do do 5.43 8.70 19.56 55.52 .278 .006 2.56 4.21 .655 .249 .056 1.02 +64.0 2 .502 .191 .043
22030-D 65 per cent malt, 28 per cent cerealin,
and 7 per cent brewer's sugar		 do 4.79 5.80 15.38 62.29 .223 .003 1.14 3.20 .419 .190 .038 .85 +40.0 5 .409 .185 .037
22039-D do do 5.10 5.55 15.75 64.64 .223 .003 1.24 2.84 .465 .184 .042 .37 +37.6 5 .443 .175 .040
22043-D do do 4.91 5.50 15.32 63.27 .214 .003 1.38 2.81 .436 .170 .042 .70 +38.0 4 .427 .166 .041