Chapter XV: 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 Water Carbonic Extract Alcohol Year
weight Acid
at 16°
Young winter beer of 1018 870.83 1.40 58.74 38.6 1849
Munich,
“ “ “ 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 1011 880.50 1.60 39.40 43.5 1846
of the brewery of the
Court of Munich,
“ “ “ “ 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) 1012 854.20 1.50 50.10 51.7 1853
of the Franciscan
Convent,

Specific Water Carbonic Extract Alcohol Year
weight Acid
at 16°
Strong beer of 1026 825.00 1.80 77.70 52.4 1853
Zacherl’s brewery,
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 1022 769.40 1.80 84.40 77.5 1850
Sedelmaier’s
brewery,

II.—FOREIGN BEERS.

Bottom-yeast beer of 1016 869.40 1.80 46.90 48.4 1844
Wauka (Prague)
Upper “ Pstross “ 1017 867,20 1.50 50.70 44.6 1844
“ “ Pchowitz, near 1013 881.90 1.60 47.70 38.5 1844
Prague,
“ “ 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 & 1017 840.20 1.60 60.20 53.7 1852
Perkins, of London,
Scottish ale of 1030 730.50 1.50 109.40 84.7 1851
Edinburg, two years old,
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 Brewery Name of Specific Alcohol Residue of Ash Nitrogen
of Firm. Beer. weight. evaporation per
Barley. per liter. cent.
S. B. Detalle & Ord. 1.0100 3.6 50.120 1.920 0.785
Cie. Ham. brown
(Somme) beer,
S. B. Detalle & Ord. 0.9973 4.4 48.000 1.080 ——
Cie. Ham. pale
(Somme) beer,
S. B. Detalle & Workmen’s 1.0106 4.5 57.120 1.520 0.722
Cie. Ham. beer,
(Somme)
S. B. Detalle & Ladies’ 1.0103 4.0 48.600 1.600 0.760
Cie. Ham. beer,
(Somme)
S. B. Lux & Co., Light 1.0106 3.8 42.480 1.800 0.620
Paris, beer
(Seine)
S. B. Schmidt & Young 1.0225 4.3 51.400 2.600 0.770
Co., Paris, bock,
S. B. Schmidt & Store 1.0182 4.4 57.210 2.400 0.800
Co., Paris, beer,
W. B. Watteblest Ord. 1.0050 4.5 39.440 1.280 ——
(Vernelles) brown
Pas de beer,
Calais,
W. B. Watteblest Ord. 1.0078 4.5 35.800 1.440 0.710
(Vernelles) pale
Pas de beer,
Calais,
W. B. Meesemaeker Barley 1.0130 5.5 73.120 3.700 0.840
(Dunkerque) wine,
Nord,
W. B. Meesemaeker Pale ale, 1.0127 5.2 68.960 1.200 ——
(Dunkerque)
Nord,
W. B. Pollet, Export 1.0080 4.5 48.160 1.195 0.750
Courtrai beer,
(Belgium)
W. B. Hauthyssen, Ord. 1.0115 4.7 51.105 1.310 0.715
Haunut brown
(Liege) beer,

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.

Extract of Phosphoric
Names of the Beers. Malt. Alcohol. 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 Acetic Lactic Carbonic Extract. Ash. Albumen.
in Acid. Acid. Acid.
100
volumes.
1—_Beers of
Utrecht._
Old Brown (uit 3.8 0.035 0.32 0.073 3.36 0.34 0.41
den boog),
Young pale, 4.1 0.008 0.25 0.103 2.86 0.25
(uit den boog),
Lambick, (uit 5.4 0.016 0.35 0.159 3.49 0.36
den boog),
Lambick, (uit 4.6 0.120 0.40 0.090 1.79 0.21
den kraus),
Table beer (uit 4.4 0.044 0.16 0.163 3.40 3.41
den aker),
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. 5.2 0.044 0.42 0.010 4.83 0.38
Van Heeren),

ACCORDING TO LACAMBRE.

—Alcohol— —Extract—
Young Old Young Old
Beer. Beer. Beer. 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. DEXTRINE, GLUCOSE. SUBSTANCES, SALTS.
ALBUMINOID ETC.
ALCOHOL.
(in
volumes.)
Cubic Grammes. Grammes. Grammes.
cntms.
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
Munich beer, 56.50 16.20 56.45 2.40
Amsterdam beer, 53.75 13.55 51.50 2.20
Paris beer (called 47.00 16.30 45.00 2.65
Strasburg beer),
Paris beer (called 45.00 14.35 51.30 2.05
Strasburg beer),
Paris beer (called 47.50 11.60 43.40 2.00
Strasburg beer),
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
Beer of Ilmenau, 3.1 7.1 0.08 0.2
Beer of Jena (called of 3.0 6.1 0.05 0.2
Erlangen),
Beer of Weimar (called 2.8 6.3 0.03 0.2
of Bamberg),
Beer of 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 } 91.61 85.37 89.64
Alcohol } { freed from } per cent., 5.05 0.72 4.01
Extract } { carbonic acid } 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