| | | |
| and 22 per cent cerealin | do | .176| .455 | .050 |
| Do | do | .169| .476 | .045 |
| Do | do | .181| .502 | .040 |
|75 per cent malt | | | | |
| and 25 per cent cerealin | do | .204| .499 | .044 |
| Do | do | .196| .509 | .044 |
| Do | do | .191| .502 | .043 |
|65 per cent malt, | | | | |
| 7 per cent brewer's sugar, | | | | |
| and 28 per cent cerealin | do | .185| .409 | .037 |
| Do | do | .175| .443 | .040 |
| Do | do | .166| .427 | .041 |
+-----------------------------+----------+-----+-----------+------------+
| | Maximum | .213| .509 | .051 |
+-----------------------------+----------+-----+-----------+------------+

A study of the results given in Table VIII shows that in the case of
American beers the all-malt beers are higher in ash, protein, and
phosphoric acid than are any of the beers made from a mixed mash of malt
and other cereals. The difference is sufficiently marked to make it
possible to draw a rather sharp line between the all-malt beers and the
beers made from the present commercial mixtures. Take, for instance, the
beers made from mixtures of malt and rice in which the proportion of
rice varies from 20 to 50 per cent. It will be seen that in none of
these samples is the ash, phosphoric acid, or protein so high as the
minimum found in the all-malt beers. The same will be seen in the case
of the malt-and-corn beers. In none of the malt-and-corn beers is the
ash, protein, or phosphoric acid so high as the minimum found in the
all-malt beers, and the same is true of the mixtures of malt and
cerealin and of malt, brewer's sugar, and cerealin. This shows clearly
that the commercial beers made in this country from malt and malt
substitutes can be distinguished readily from all-malt beers.

When the average composition of the 21 all-malt beers examined is taken
into consideration it will be seen that there is a very sharp line of
demarcation between the all-malt and the malt, rice, and corn products.