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