APPENDIX B.
ANALYSES OF BEERS.

The following analyses will be found of interest to every student of the beer question.[26] The first is from Professor Mulder’s work on beer.

[26] Additional analyses may be found in the body of the book, pages 97, 98 and 99.

I.—Bavarian Beers. Specific weight at 16° Water. Carbonic Acid. Extract. Alcohol. Year.
Young winter beer of
Munich, 1018 870.83 1.40 58.74 38.6 1849
“ 1019 879.13 1.60 60.16 32.8 1853
Augsburg, 1013 883.30 1.80 45.30 38.9 1854
Bayreuth, 1013 866.90 1.80 53.60 42.8 1854
Landshut, 1018 880.50 1.80 57.40 33.5 1854
Anspach, 1015 889.40 1.80 51.60 32.2 1854
Lager (summer) beer
of the brewery of the Court of Munich, 1011 880.50 1.60 39.40 43.5 1846
“ “ of Degelmayer, 1022 867.20 1.30 66.40 36.5 1853
“ “ of the Court, 1018 870.80 1.80 51.00 42.5 1852
(young) 1028 851.94 1.40 77.20 88.8 1850
of June, 1852, 1017 872.22 1.80 53.18 40.7 1852

(10 months old) of the Franciscan Convent ,

 1012 854.20 1.50 50.10 51.7 1853
Strong beer of Zacherl’s brewery,

1026		 825.00 1.80 77.70 52.4 1853
Salvator beer of “ “ 1034 820.80 1.60 94.50 46.0 1853
Bock beer 1027 830.55 1.70 92.07 42.2 1852
Ale of Sedelmaier’s brewery, 1022 769.40 1.80 84.40 77.5 1850
II.—Foreign Beers.

Bottom- yeast beer of Wauka (Prague)

 1016 869.40 1.80 46.90 48.4 1844

Upper “Pstross “

1017 867,20 1.50 50.70 44.6 1844

“ “Pchowitz, near Prague,

 1013 881.90 1.60 47.70 38.5 1844

“ “Pstross,

 1016 876.30 1.80 50.40 39.9 1844

“ “Berlin,

 1014 855.50 1.90 51.80 49.9 1851

“ “Magdeburg,

 1016 884.70 1.80 50.40 35.3 1853
Porter of Barclay & Perkins, of London, 1017 840.20 1.60 60.20 53.7 1852
Scottish ale of Edinburg, two years old, 1030 730.50 1.50 109.40 84.7 1851
Lambick of Brussels, 1004 862.50 2.00 34.12 55.4 1841
Faro beer of “ 1004 879.16 2.00 29.58 49.1 1841
Barley beer of “ 1006 868.05 1.90 38.39 50.4 1841
Mum of Brunswick, 1231 511.68 1.60 476.40 3.6 1854

ACCORDING TO CH. MENE.

Kind of Barley. Brewery Firm. Name of Beer. Specific weight. Alcohol Residue of evaporation per liter. Ash per cent. Nitrogen per cent.
S. B. Detalle & Cie. Ham. (Somme) Ord. brown beer, 1.0100 3.6 50.120 1.920 0.785
S. B. “ “ Ord. pale beer, 0.9973 4.4 48.000 1.080 ——
S. B. “ “ Workmen’s beer, 1.0106 4.5 57.120 1.520 0.722
S. B. “ “ Ladies’ beer, 1.0103 4.0 48.600 1.600 0.760
S. B. Lux & Co., Paris, (Seine) Light beer 1.0106 3.8 42.480 1.800 0.620
S. B. Schmidt & Co.,“ Young bock, 1.0225 4.3 51.400 2.600 0.770
S. B. “ “ Store beer, 1.0182 4.4 57.210 2.400 0.800
W. B. Watteblest (Vernelles) Pas de Calais, Ord. brown beer, 1.0050 4.5 39.440 1.280 ——
W. B. “ “ “ Ord. pale beer, 1.0078 4.5 35.800 1.440 0.710
W. B. Meesemaeker (Dunkerque) Nord, Barley wine, 1.0130 5.5 73.120 3.700 0.840
W. B. “ “ “ Pale ale, 1.0127 5.2 68.960 1.200 ——
W. B. Pollet, Courtrai (Belgium) Export beer, 1.0080 4.5 48.160 1.195 0.750
W. B. Hauthyssen, Haunut (Liege) Ord. brown beer, 1.0115 4.7 51.105 1.310 0.715
S. B.—Summer Barley. W. B.—Winter Barley.

ACCORDING TO HEYDLOFF.

Alcohol. Extract.
Beer of Nuremberg, 3.8 6.2
“ Erlangen, 3.8 6.0
“ Bamberg, 4.1 5.8
“ Erfurth, of Treitsokle, 3.7 5.5
“ “ of Schlegel, 4.1 6.5
“ “of John, 3.7 6.0
“ “of Buchner, 4.2 6.5
English porter, 5.1 9.2

Composition of some Swedish beers:

——Percentage of——
Extract. Alcohol. Water.
Porter of Stockholm, 6.6 6.0 87.4
Porter of Goteborg, (Carnezie & Co.) 5.4 6.8 88.8
Strong beer of Neumiller’s brewery in Stockholm, 12.4 4.6 83.0
Swedish beer of Beijnoff (Upsala) 8.9 3.0 88.1
“ Hillberg “ 8.2 2.6 89.2
Beer of the Bavarian brewery in Upsala, 6.4 4.7 88.9
Bavarian beer of the Munich brewery in Stockholm, 7.4 4.0 83.6
Erlanger beer, 6.2 4.7 89.1
Bavarian beer of Oerebeo, 5.5 4.1 90.4
Export beer of Stockholm, 5.2 4.8 90.0
Svagdricke (small beer) of Beijnoff (Upsala), 3.2 2.1 94.7
Svagdricke (small beer) of Hillberg, 3.3 2.2 94.5

ACCORDING TO C. HIMLEY.

Names of the Beers. Extract of Malt. Alcohol. Phosphoric Acid. Water.
Double beer of Copenhagen, 13.68 2.16 0.065 84.16
(Orp) Salvator, 8.20 4.10 0.084 87.70
Waldschlosschen 5.50 3.84 0.088 89.66
(Erich) Erlanger beer, 6.22 3.95 0.074 89.83
Berliner Actienbier, 6.20 3.44 0.068 90.36
(Betz) Eckernforder, 6.10 3.05 0.062 90.85
Schluter, 6.09 3.60 0.074 90.31
Scheibel, 6.00 3.12 0.064 90.88
Erlanger, 5.70 3.57 9.070 90.73
(Erich) Erlanger ale, 5.62 3.04 0.076 91.34
Hoff’s malt extract, 5.60 3.04 0.075 91.36
(Eger & Co.) Christiana, 5.54 3.77 0.088 90.69
(Henniger) Erlanger, 5.50 2.60 0.072 91.90
Dreiss, 5.40 3.10 0.060 91.50
Orp, 5.00 3.25 0.056 91.75

ACCORDING TO HEKMEYER.

Alcohol in 100 volumes. Acetic Acid. Lactic Acid. Carbonic Acid. Extract. Ash. Albumen.
1—Beers of Utrecht.
Old Brown (uit den boog), 3.8 0.035 0.32 0.073 3.36 0.34 0.41
Young pale, “ 4.1 0.008 0.25 0.103 2.86 0.25 ——
Lambick, “ 5.4 0.016 0.35 0.159 3.49 0.36 ——
“ (uit den kraus), 4.6 0.120 0.40 0.090 1.79 0.21 ——
Table beer (uit den aker), 4.4 0.044 0.16 0.163 3.40 3.41 ——
2—Other Dutch Beers.
Princessen-bier, 4.0 0.060 0.17 0.090 2.60 0.21 0.46
Heumens-bier, 4.2 0.012 0.27 0.135 2.79 0.28 ——
Bosch-bier (W. Van Heeren), 5.2 0.044 0.42 0.010 4.83 0.38 ——

ACCORDING TO LACAMBRE.

—Alcohol— —Extract—
Young Beer. Old Beer. Young Beer. Old Beer.
London ale, 7 8 6.5 5
Hamburg ale, 5.5 6 6 5
London ale, (common,) 4 5 5 4
Porter, 5 6 7 6
London porter, (common,) 3 4 5 4
Munich, Salvator, 5 6 12 10
Bock, 3.5 4 9 7
Bavarian beer, (common,) 3 4 6.5 4.5
Brussels, Lambick 4.5 6 5.5 3.5
“ Faro, 2.5 4 5 3
Diest Guide beer, 3.5 6 8 5.5
Peeterman, of Lou vain, 3.5 5 8 5.5
White beer, 2.25 3.25 5 3.5
Double Ujtzet of Ghent, 3.25 4.5 5 4
Single “ “ 2.75 3.5 4 3
Barley beer of Antwerp, 3 3.5 4.5 3
Strong beer of Strasburg, 4 4.5 4 3.5
Strong beer of Lille, 4 5 4 3
White beer of Paris, 3.5 4 8 5

ACCORDING TO G. MONIER.

Names of the Beer. Alcohol.
(in volumes.)		 Glucose. Dextrine,
Albuminoid Substances,
etc.		 Salts.
Cubic cntms. Grammes. Grammes. Grammes.
Beer of France (Nord), 40.00 7.03 31.77 1.60
Beer of France (Nord), 32.50 4.80 31.00 2.10
Beer of France (Nord), 36.00 6.60 33.10 2.20
Pale ale (Burton), 60.50 8.25 39.35 2.80
Pale ale (Burton), 55.00 8.30 40.10 2.65
Munich beer, 56.25 15.10 58.40 2.52
““ 56.50 16.20 56.45 2.40
Amsterdam beer, 53.75 13.55 51.50 2.20
Paris beer (called Strasburg beer), 47.00 16.30 45.00 2.65
Paris beer (called Strasburg beer), 45.00 14.35 51.30 2.05
Paris beer (called Strasburg beer), 47.50 11.60 43.40 2.00
Vienna beer, 52.50 11.00 55.30 2.30

ACCORDING TO WACKENRODER.

Alcohol. Extract. Albumen. Ash.
Beer of Lichtenhain, 3.2 4.5 0.05 0.2
“Ilmenau, 3.1 7.1 0.08 0.2
“Jena (called of Erlangen), 3.0 6.1 0.05 0.2
“ Weimar (called of Bamberg), 2.8 6.3 0.03 0.2
“ Oberweimar, 2.6 7.3 0.02 0.3
Double beer of Jena, 2.1 7.2 0.03 0.2

BERLIN BEER—27 SAMPLES.

Alcohol, 4.74 per cent.
Extract, 4.94 ““
Malt sugar, 3.78 ““

BERLIN WHITE BEER.

Alcohol, 1.48 per cent.
Extract, 3.65 ““
Ash, 0.12 ““
Original gravity, 7.94 ““

NASSAU BEER.

Alcohol, 3.737 per cent.
Free carbonic acid, 0.285 ““
Extract, 6.035 ““
Phosphoric acid, 0.072 ““

BEER OF HANOVER.

Max. Min. Mean.
Specific gravity at 17.5°, 1.0353 1.0115 1.0165
Water } { In beer
freed from
carbonic acid		 } 91.61 85.37 89.64
Alcohol } { } per cent., 5.05 0.72 4.01
Extract } { } 13.91 4.43 6.34
Ash, 0.28 0.19 0.24
Phosphoric acid in ash, 0.093 0.024 0.069
Original gravity of wort, 17.37 12.33 14.36