Chapter II: Part 2

Text size

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. 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 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:

+-----------------------------+-----------+-----------+-----------+ |Beer and percentage of wort. | Protein. | Ash. |Phosphoric | | | | | acid. | +-----------------------------+-----------+-----------+-----------+ | | Per cent. | Per cent. | Per cent. | |Pure malt beer: | | | | | 12 percent wort | 0.548 | 0.259 | 0.098 | | 14 percent wort | .457 | .214 | .076 | +-----------------------------+-----------+-----------+-----------+

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. As the phosphoric acid and ash results, however, are practically the same as in American beers, it might be expected that the use of substitutes in place of the low-protein malt would not show so sharp a reduction of the protein as was found by the authors, although one would expect a reduction in phosphoric acid and ash similar to that found in American beers. This is confirmed by the results obtained by Race.

Robert Wahl[4] made parallel brewings of a high-protein barley and a low-protein barley, and from these obtained two beers which, when calculated to a uniform wort with 15 per cent of solids, showed a total protein in the beer made from the low-protein malt of 0.734 per cent, and in the beer made from the high-protein malt 1.041 per cent. 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; while in the case of beers made from low-protein barley there is practically only one factor, namely, the reduction of phosphoric acid.

[Footnote 3: König, F. J., Chemie der Menschlichen Nahrungs- und Genussmittel, 4th ed., v. 1, p. 1154. Berlin, 1903.]

[Footnote 4: Am. Brewers' Rev., 18 (1904), 339.]

[Footnote 5: Wahl, Robert. _In_ Am. Brewers' Rev., 29 (1915), 316-317.]

After this rather extensive study had been made at the three breweries, the investigation was extended to include breweries in various sections of the country where different types of raw materials were used. A special effort was made to obtain authentic samples of practically all of the malt beers made in this country and also a large series of malt-and-rice and malt-and-corn beers. In Table IX have been tabulated the results obtained on all-malt beers. All of these results show practically the same condition noted in the other samples of malt beer; that is, a comparatively high protein and phosphoric acid content as compared with beers made in part from rice or corn. These malt beers show figures considerably higher in protein than those given in the literature for all-malt beers made from the low-protein malt of Europe.

TABLE IX.--_Analyses of all-malt American beers._

Column Headings:

A: Sample No. B: Alcohol. C: Extract (Schultz and Ostermann). D: Extract in original wort (calculated). E: Degree of fermentation. F: Total acid as lactic. G: Volatile acid as acetic. H: Reducing sugars as anhydrous maltose. I: Dextrin. J: Protein (N × 6.25). K: Ash. L: Phosphoric acid (as P_{2}O_{5}). M: Undetermined. N: Polarimeter. O: Color (Lovibond) in 1/4-inch cell. P: Calculated to basis of wort with 15 per cent of solids. Q: Protein (N × 6.25). R: Ash. S: Phosphoric acid (as P_{2}O_{5}).

[Footnote 1: Brewer's scale.]

In Tables X and XI are given the results for beers made from malt and rice and from malt and corn. A study of these tables shows the same condition as was noted in the other tables giving malt-and-rice and malt-and-corn beers; that is, the beers have a lower protein and phosphoric acid content than those made entirely from malt.

TABLE X.--_Analyses of malt-and-rice American beers._

Column Headings: A: Sample No. B: Raw materials. C: Alcohol. D: Extract (Schultz and Ostermann). E: Extract in original wort (calculated). F: Degree of fermentation. G: Total acid as lactic. H: Volatile acid as acetic. I: Reducing sugars as anhydrous maltose. J: Dextrin. K: Protein (N × 6.25). L: Ash. M: Phosphoric acid (as P_{2}O_{5}). N: Undetermined. O: Polarimeter. P: Color (Lovibond) in 1/4-inch cell. Q: Calculated to basis of wort with 15 per cent of solids. R: Protein (N × 6.25). S: Ash. T: Phosphoric acid (as P_{2}O_{5}).

+-------+--------------------+------+-----+-----+-----+-----+-----+-----+-----+ | A | B | C | D | E | F | G | H | I | J | +-------+--------------------+------+-----+-----+-----+-----+-----+-----+-----+ | | | Per | | | | | | | | | | |ct. by| Per | Per | Per | Per | Per | Per | Per | | | |weight| ct. | ct. | ct. | ct. | ct. | ct. | ct. | |22042-D|80 per cent malt and| | | | | | | | | | | 20 per cent rice | 3.16 | 5.13|11.45|55.20|0.241|0.003| 1.55| 2.41| |23527-E|66 per cent malt and| | | | | | | | | | | 34 per cent rice | 3.32 | 5.50|12.14|54.70| .196| .008| 1.46| 2.74| |23581-E|62 per cent malt and| | | | | | | | | | | 38 per cent rice | 2.86 | 6.16|11.88|48.16| .178| .014| 1.77| 3.15| |23587-E|55 per cent malt and| | | | | | | | | | | 45 per cent rice | 3.56 | 4.96|12.08|58.94| .151| .007| 1.24| 2.53| |23586-E|50 per cent malt and| | | | | | | | | | | 50 per cent rice | 3.44 | 5.67|12.55|54.82| .160| .008| 1.44| 3.08| +=============================================================================+ | | | | | | | | | Q | | | | | | | | | +-----+-----+-----+ | A | B | K | L | M | N | O | P | R | S | T | +-------+---------------+-----+-----+-----+-----+-----+-----+-----|-----+-----+ | | | | | | | De- | De- | | | | | | | Per | Per | Per | Per |grees|grees| Per | Per | Per | | | | ct. | ct. | ct. | ct. | V. | [1] | ct. | ct. | ct. | |22042-D|80 per cent | | | | | | | | | | | | malt and 20 | | | | | | | | | | | | per cent rice|0.395|0.154|0.056| 0.62|+37.2| 2 |0.517|0.202|0.073| |23527-E|66 per cent | | | | | | | | | | | | malt and 34 | | | | | | | | | | | | per cent rice| .449| .160| .068| .69|+40.0| 2 | .555| .198| .084| |23581-E|62 per cent | | | | | | | | | | | | malt and 38 | | | | | | | | | | | | per cent rice| .386| .162| .048| .69|+48.6| ... | .488| .205| .061| |23587-E|55 per cent | | | | | | | | | | | | malt and 45 | | | | | | | | | | | | per cent ric | .306| .119| .062| .76|+37.0| 2 | .380| .148| .077| |23586-E|50 per cent | | | | | | | | | | | | malt and 50 | | | | | | | | | | | | per cent rice| .294| .140| .047| .72|+46.4| 2 | .351| .167| .056| +-------+---------------+-----+-----+-----+-----+-----+-----+-----+-----+-----+

[Footnote 1: Brewer's scale.]

TABLE XI.--_Analyses of malt-and-corn American beers._

+-------+--------------------+------+-----+-----+-----+-----+-----+-----+-----+ | A | B | C | D | E | F | G | H | I | J | +-------+--------------------+------+-----+-----+-----+-----+-----+-----+-----+ | | | Per | | | | | | | | | | |ct. by| Per | Per | Per | Per | Per | Per | Per | | | |weight| ct. | ct. | ct. | ct. | ct. | ct. | ct. | |23534-E|70 per cent malt and| | | | | | | | | | | 30 per cent corn | 2.75 | 5.53|11.03|50.32|0.125|0.005| 1.27| 3.13| | | | | | | | | | | | |23535-E| do | 3.03 | 4.85|10.91|55.55| .224| .011| 1.15| 2.76| |23518-E|68 per cent malt and| | | | | | | | | | | 32 per cent corn | 3.37 | 5.96|12.70|53.07| .116| .006| 1.63| 3.07| |23561-E| do | 3.26 | 6.14|12.66|51.50| .134| .016| 1.54| 3.07| |23572-E| do | 3.37 | 6.07|12.81|52.62| .143| .020| 1.56| 3.29| |23584-E|60 per cent malt and| | | | | | | | | | | 40 per cent corn | 3.09 | 4.90|11.08|55.78| .178| .020| 1.35| 2.43| |23523-E| do | 3.16 | 6.07|12.39|51.01| .214| .009| 1.60| 3.36| |23660-E| do | 3.26 | 6.07|12.59|51.79| .205| .009| 1.55| 3.06| |16286-C| do | 3.19 | 5.60|11.98|53.34| .173| .014| 1.85| 2.61| |16287-C| do | 3.23 | 5.67|12.13|53.26| .178| .014| 1.84| 2.41| |23524-E|45 per cent malt and| | | | | | | | | | | 55 per cent corn | 3.43 | 5.75|12.61|54.40| .169| .007| 1.44| 3.19| +============================================================================== | | | | | | | | | Q | | | | | | | | | |-----+-----+-----+ | A | B | K | L | M | N | O | P | R | S | T | +-------+---------------+-----+-----+-----+-----+-----+-----+-----|-----+-----+ | | | | | | | De- | De- | | | | | | | Per | Per | Per | Per |grees|grees| Per | Per | Per | | | | ct. | ct. | ct. | ct. | V. | [1] | ct. | ct. | ct. | |23534-E|70 per cent | | | | | | | | | | | | malt and 30 | | | | | | | | | | | | per cent corn|0.252|0.146|0.042| 0.73|+42.6| 2 |0.343|0.199|0.057| |23535-E| do | .267| .137| .047| .53|+37.2| 2 | .367| .188| .065| |23518-E|68 per cent | | | | | | | | | | | | malt and 32 | | | | | | | | | | | | per cent corn| .390| .127| .048| .74|+49.6| 3 | .461| .150| .057| |23561-E| do | .393| .153| .052| .98|+48.0| ... | .466| .181| .062| |23572-E| do | .392| .140| .048| .69|+47.0| ... | .459| .164| .056| |23584-E|60 per cent | | | | | | | | | | | | malt and 40 | | | | | | | | | | | | per cent corn| .416| .159| .055| .54|+34.6| ... | .563| .215| .074| |23523-E| do | .490| .155| .064| .46|+45.0| 5 | .593| .188| .076| |23660-E| do | .501| .187| .062| .77|+44.4| 5 | .597| .223| .074| |16286-C| do | .311| .219| .057| .61|+41.0| ... | .389| .274| .071| |16287-C| do | .322| .205| .055| .89|+41.0| ... | .398| .254| .068| |23524-E|45 per cent | | | | | | | | | | | | malt and 55 | | | | | | | | | | | | per cent corn| .292| .122| .048| .71|+45.6| 2 | .347| .145| .057| +-------+---------------+-----+-----+-----+-----+-----+-----+-----+-----+-----+

[Footnote 1: Brewer's scale.]

In Table XII have been brought together the results of the examination of a large number of commercial beers of American production, which were represented to be made from malt and hops. This representation subsequently proved to be false, although exact information as to the amount or kind of substitute used is not available. These results are of value, however, in showing the general composition of American beers made from the ordinary commercial mixtures and clearly indicate that by taking into consideration the ash, protein, and phosphoric acid content it is practicable to distinguish commercial beers made in this country from malt and malt substitutes from beers made from malt alone.

TABLE XII.--_Analyses of American beers incorrectly represented to be all-malt._

Column Headings: A: Sample No. B: Alcohol. C: Extract (Schultz and Ostermann). D: Extract in original wort (calculated). E: Degree of fermentation. F: Total acid as lactic. G: Volatile acid as acetic. H: Reducing sugars as anhydrous maltose. I: Dextrin. J: Protein (N × 6.25). K: Ash. L: Phosphoric acid (as P_{2}O_{5}). M: Undetermined. N: Polarimeter. O: Color (Lovibond) in 1/4-inch cell. P: Calculated to basis of wort with 15 per cent of solids. Q: Protein (N × 6.25). R: Ash. S: Phosphoric acid (as P_{2}O_{5}).

+-------+------+-----+-----+-----+-----+-----+-----+-----+-----+ | | | | | | | | | | | | | | | | | | | | | | | A | B | C | D | E | F | G | H | I | J | +-------+------+-----+-----+-----+-----+-----+-----+-----+-----+ | | Per | | | | | | | | | | | cent.| | | | | | | | | | | by | Per | Per | | Per | Per | Per | Per | Per | | |weight|cent.|cent.| |cent.|cent.|cent.|cent.|cent.| | 2417-E| 3.67 | 4.66|12.00|61.33|0.154|0.013| 1.59| 1.97|0.341| |36612-E| 3.10 | 7.55|13.75|45.09| .232| .017| 2.33| 3.93| .274| | 1146-E| 4.23 | 7.35|15.81|53.51| .241| .029| 2.21| 3.39| .472| | 3014-E| 3.26 | 6.74|13.26|49.17| .167| .014| 2.74| 2.56| .406| | 2538-E| 2.86 | 6.69|12.41|46.09| .214| .017| 3.22| 2.12| .390| | 1734-E| 3.55 | 6.55|13.65|52.02| .250| .028| 1.87| 3.58| .303| | 1154-E| 3.55 | 5.62|12.72|55.82| .187| .014| 1.88| 2.52| .352| | 1006-E| 3.58 | 4.74|11.90|60.17| .138| .017| 1.42| 1.99| .420| | 195-E| 3.56 | 4.21|11.33|62.84| .127| .008| 2.72| .77| .254| | 5022-E| 2.95 | 5.60|11.50|51.30| .133| .022| 2.30| 2.20| .233| | 1005-E| 2.69 | 5.33|10.71|50.24| .102| .010| 1.77| 2.34| .354| | 194-E| 3.18 | 4.00|10.36|61.39| .062| .017| 1.37| 1.58| .296| | 185-E| 3.44 | 3.92|10.80|63.70| .141| .011| 2.06| .97| .250| | 5314-E| 3.78 | 5.65|13.21|57.15| .151| .010| 1.46| 2.84| .416| | 4451-E| 3.23 | 6.52|12.98|49.77| .228| .009| 2.80| 2.44| .519| | 5696-E| 4.19 | 6.44|14.82|56.55| .268| .012| 2.15| 3.06| .309| | 3359-E| 4.96 | 7.43|17.35|57.18| .321| .019| 1.76| 3.74| .509| | 3358-E| 3.23 | 5.53|11.99|53.83| .121| .009| 1.88| 2.51| .314| | 481-E| 3.87 | 5.20|12.94|59.82| .147| .014| 1.32| 2.47| .319| | 687-E| 3.24 | 4.71|11.19|57.91| .080| .009| 1.63| 2.20| .284| | 193-E| 3.66 | 5.75|13.07|56.01| .148| .017| 1.78| 2.67| .346| | 5023-E| 3.16 | 5.30|11.62|54.39| .128| .005| 1.95| 2.13| .214| | 5318-E| 3.57 | 5.20|12.34|57.86| .220| .003| 1.50| 2.59| .320| | 6715-E| 3.75 | 7.98|15.48|48.45| .174| .006| 2.55| 3.60| .430| | 6716-E| 3.66 | 7.73|15.05|48.64| .187| .009| 2.37| 3.84| .384| | 2388-E| 2.95 | 5.35|11.25|52.45| .080| .012| 1.64| 2.32| .337| | 2352-E| 3.20 | 4.69|11.09|57.71| .147| .011| 1.99| 1.76| .326| | 2770-E| 3.66 | 5.99|13.31|55.00| .169| .019| 1.82| 2.56| .276| | 8705-E| 2.91 | 5.62|11.44|50.96| .147| .017| 1.86| 2.58| .366| | 8706-E| 3.48 | 4.93|11.89|58.54| .214| .022| 1.83| 1.83| .470| | 8704-E| 2.76 | 4.98|10.50|52.57| .160| .010| 1.62| 2.26| .390| | 7839-E| 3.51 | 5.38|12.40|56.61| .142| .012| 1.57| 2.77| .290| | 5707-E| 3.35 | 5.82|12.52|53.51| .160| .011| 2.01| 2.65| .352| | 8171-F| 3.50 | 5.99|12.99|53.85| .169| .013| 1.92| 2.67| .271| | 397-E| 3.73 | 6.71|14.17|52.65| .169| .007| 1.56| 3.96| .324| +-------+------+-----+-----+-----+-----+-----+-----+-----+-----+

+-------+-----+-----+-----+-------+-------+-----------------+ | | | | | | | P | | | | | | | |-----+-----+-----+ | A | K | L | M | N | O | Q | R | S | +-------+-----+-----+-----+-------+-------+-----+-----+-----+ | | | | | | | | | | | | | | | | | | | | | | Per | Per | Per |Degrees|Degrees| Per | Per | Per | | |cent.|cent.|cent.| V. | [1] |cent.|cent.|cent.| | 2417-E|0.120|0.053| 0.64| +31.0 | 1 |0.426|0.150|0.066| |36612-E| .149| .043| .87| +54.4 | 35 | .299| .163| .047| | 1146-E| .202| .074| 1.08| +50.0 | 32 | .448| .192| .070| | 3014-E| .147| .060| .89| +49.6 | 3 | .459| .166| .068| | 2538-E| .181| .050| .78| +43.2 | 54 | .472| .219| .060| | 1734-E| .145| .048| .65| +53.0 | 3 | .333| .159| .053| | 1154-E| .158| .043| .71| +41.0 | 3 | .415| .186| .051| | 1006-E| .158| .057| .75| +31.2 | 12 | .529| .199| .072| | 195-E| .127| .044| .34| +22.6 | 3 | .336| .168| .058| | 5022-E| .121| .036| .75| +41.0 | 3 | .304| .158| .047| | 1005-E| .132| .048| .74| +39.6 | 3 | .496| .185| .067| | 194-E| .110| .045| .64| +27.0 | 5 | .423| .159| .065| | 185-E| .116| .041| .52| +23.2 | 3 | .347| .161| .057| | 5314-E| .177| .059| .76| +40.8 | 3 | .472| .201| .067| | 4451-E| .153| .054| .61| ... | 78 | .599| .177| .062| | 5696-E| .197| .082| .72| +44.0 | 18 | .313| .199| .083| | 3359-E| .294| .074| 1.13| +48.4 | 44 | .440| .254| .064| | 3358-E| .175| .045| .65| +41.0 | 3 | .392| .219| .056| | 481-E| .163| .054| .93| +36.6 | 2 | .370| .189| .063| | 687-E| .124| .048| .47| +35.6 | 2 | .382| .167| .065| | 193-E| .153| .048| .80| +42.8 | 3 | .397| .176| .055| | 5023-E| .126| .033| .88| +40.0 | 2 | .276| .163| .043| | 5318-E| .147| .045| .64| +41.8 | 3 | .389| .179| .055| | 6715-E| .186| .058| 1.21| +61.6 | 14 | .417| .180| .056| | 6716-E| .164| .055| .97| +61.6 | 14 | .383| .164| .055| | 2388-E| .135| .042| .91| +40.4 | 2 | .449| .180| .056| | 2352-E| .146| .037| .46| +32.2 | 3 | .441| .198| .050| | 2770-E| .194| .050| 1.14| +45.2 | 6 | .311| .219| .056| | 8705-E| .150| .041| .66| +41.0 | ... | .480| .197| .053| | 8706-E| .160| .062| .64| +30.4 | ... | .593| .202| .078| | 8704-E| .150| .054| .56| +36.4 | ... | .557| .214| .077| | 7839-E| .116| .031| .63| +41.2 | ... | .351| .140| .038| | 5707-E| .147| .048| .66| +43.0 | ... | .422| .176| .058| | 8171-F| .178| .054| .95| +45.2 | ... | .313| .205| .062| | 397-E| .151| .051| .72| +55.2 | 2 | .343| .160| .054| +-------+-----+-----+-----+-------+-------+-----+-----+-----+

[Footnote 1: Brewer's scale.]

The data reported in Tables X, XI, and XII give the results of analyses of commercial American beers obtained from various breweries in different parts of the United States as these beers are found on the market at the present time; hence, they are of general value for the purpose of showing the composition of American beers. 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. The average of 28 samples examined and reported in 1887 in the publication cited[1] showed an average alcohol content of 4.63 per cent by weight and solids in the original wort of 14.79 per cent, while the average of 72 beers representing the products now on the market showed an average of 3.52 per cent by weight of alcohol and solids in the original wort of 12.50 per cent. This is a reduction of 1.11 per cent by weight of alcohol and 2.23 per cent of solids in the original wort.

[Footnote 1: U. S. Dept. Agr., Div. Chem., Bul. 13, 1887, pt. 3, p. 282.]

CONCLUSIONS.

The all-malt beers made in this country contain higher percentages of protein than the all-malt beers made in Europe, owing to the use in this country of a barley high in protein.

The use of rice, corn or corn products, and brewer's sugar as substitutes for malt reduces the content of protein, ash, and phosphoric acid in the finished beer.

This difference, as regards the protein, ash, and phosphoric acid, is a sufficient basis for distinguishing the all-malt beers made in this country from those containing the commercial mixtures of rice, corn, cerealin, and brewer's sugar.

It is necessary to calculate analytical results to the basis of a common wort in order to interpret them properly.

* * * * *

ADDITIONAL COPIES
OF THIS PUBLICATION MAY BE PROCURED FROM
THE SUPERINTENDENT OF DOCUMENTS
GOVERNMENT PRINTING OFFICE
WASHINGTON, D. C.
AT
5 CENTS PER COPY

WASHINGTON: GOVERNMENT PRINTING OFFICE: 1917

* * * * *

Transcriber's notes:

Removed italics marks '_' from tables in text version to make more readable

Changed header in Table I, 7th column to read 'Reducing Sugars ...' instead of 'Reducing Sugar ...' to match identical headers in the other Tables

Comments

A Study of American Beers and AlesChapter II: Part 2

0%20 min left in chapter