ow 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._

+---------------------------+----------+----------+-----------+
| | Protein. | Ash. |Phosphoric |
| Kind of wort. | | | acid. |
+---------------------------+----------+----------+-----------+
| | Grams per| Grams per| Grams per |
| | 100 cc. | 100 cc. | 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.

[Footnote 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._

Column Headings:
A: Sample No.
B: Raw materials.
C: Product.
D: Alcohol.
E: Extract (Schultz and Ostermann).
F: Extract in original wort (calculated).
G: Degree of fermentation.
H: Total acid as lactic.
I: