James Garfield Riley

Name: A Study of American Beers and Ales
Author: James Garfield Riley

Summary

“A Study of American Beers and Ales”, is a work by James Garfield Riley. It explores elements such as malt, beers and wort.

Quotes from A Study of American Beers and Ales (James Garfield Riley)

James Garfield Riley, A Study of American Beers and Ales

“ 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. 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. ”

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Source: Gutenberg

James Garfield Riley, A Study of American Beers and Ales

“ 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. ”

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Source: Gutenberg

James Garfield Riley, A Study of American Beers and Ales

“ This clearly indicates that where a beer is made from high-protein barley, as is the case with practically all of the beers made in this country, [5] the reduction in protein by the use of substitutes will be a valuable index to the true nature of the product. This, when taken in connection with the reduction of phosphoric acid brought about by the use of substitutes, gives two factors of value in judging American beers, to determine whether or not substitutes have been used ”

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Source: Gutenberg

James Garfield Riley, A Study of American Beers and Ales

“ The comparison of the grams per 100 cc of an ingredient in the wort, with the grams per 100 cc in the finished fermented product, is based on the assumption that there is no appreciable change in the volume of the wort during fermentation.
In Table I are given the results of the analyses of 7 malt worts and the beers produced from them. Table II contains the results of the analyses of 2 malt-and-rice worts and 2 malt-and-corn worts, and [Pg 4] the beers produced from them. In Table III are given the results of the analyses of 4 porter worts and the finished porters produced from them. ”

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Source: Gutenberg

James Garfield Riley, A Study of American Beers and Ales

“ The same fact observed by Race, namely, that foreign beers are of low protein content, is shown very clearly in the published literature on European beers in general. König [3] gives the following results of analyses made by himself and H. Weigmann of two all-malt beers, calculated to the basis of a wort containing 15 per cont of solids:
From these results of König it will be seen that the protein content of these beers is considerably less than that of the beers examined by the writers. ”

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Source: Gutenberg

James Garfield Riley, A Study of American Beers and Ales

“ 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. ”

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Source: Gutenberg

James Garfield Riley, A Study of American Beers and Ales

“ Riley, in his report to the Association of Official Agricultural Chemists for the year 1913, stated that the method giving the most uniform results was that of ashing the beer with an excess of standard calcium acetate, and that while the moist combustion method in the hands of those familiar with it gave satisfactory results, the various collaborators working with the method did not get as uniform results as with the method of ashing with calcium acetate. ”

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Source: Gutenberg

James Garfield Riley, A Study of American Beers and Ales

“ These data also are of considerable interest when we compare them with data relating to American beers published by the department in 1887. [1] A comparison of these two sets of figures shows that beers made at the present time have a much lower percentage of alcohol and are made from a wort containing a much lower percentage of solids than beers made a generation ago. ”

James Garfield Riley

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