From the figures which were obtained upon American beers it would seem
that protein as a rule is more sharply reduced by the addition of malt
substitutes than is the ash or the phosphoric acid, although where corn
or cerealin is used there is a very marked reduction in the amount of
phosphoric acid. It would appear, therefore, from the results of this
investigation that in the consideration of American beers it will be
comparatively easy to draw a line between beers made solely from malt
and those made from mixtures of malt with rice, corn, and other
substitutes.

This conclusion is not entirely in agreement with the results which have
been obtained by others upon foreign beers, in the preparation of which
low protein barleys have been used. Joseph Race[1] has reported some
interesting results of an investigation carried on for the same purpose
as that for which this particular investigation was undertaken; that is,
to distinguish between all-malt beers and those made from substitutes.
His results do not show as sharp a reduction of the protein, but he
found in his all-malt beers a very much lower percentage of total
protein than was found in the malt beers of this country. He did
observe, however, a material reduction of the phosphoric acid due to the
use of substitutes. Unfortunately, he made his determination of
phosphoric acid in the ash, and while he reports a marked difference
between the phosphoric acid content of the malt beers and those made
from substitutes, his total figures for phosphoric acid are much lower
than those reported in this bulletin. For this reason the figures for
total phosphoric acid given by him are not at all comparable with those
determined by the moist combustion method, by the uranium acetate
method, or by the method of ashing with calcium acetate.[2]

[Footnote 1: J. Soc. Chem. Ind., 27 (1908), 544-547.]

[Footnote 2: Riley, in his report to the Association of Official
Agricultural Chemists for the year 1913, showed that a large proportion
of the phosphoric acid was ordinarily lost when the beer was directly
ashed (J. Assoc. Off. Agr. Chemists, 1 (1915), 138-143). For this
reason, in comparing the amount of phosphoric acid given in the
literature on beers, it is very essential to know the method used for
determining the phosphoric acid.]

The same fact observed by Race, namely, that foreign beers are of low
protein content, is shown very clearly in the published literature on
Euro