At the present time English brewers are being denounced for substituting properly-prepared maize, rice, and other raw grain for barley malt, and the beers produced partly from such materials are described as being very inferior, and even injurious to health. That such denunciations are altogether unwarranted is evident to all who have paid any attention to the subject, and are acquainted with the chemical changes involved in brewing, and with the composition of the resulting beers. Unfortunately but few comparative analyses have been published of beers made solely from malt and beers made from malt in conjunction with raw grain, and therefore such wild assertions as were recently uttered in the House of Commons have remained unanswered. A German chemist, J. Hanamann, some time since made a series of analyses of beers brewed partly from raw grain, and his results completely controvert the theory that raw grain beers essentially differ in composition from malt beers. Four worts were made by the decoction system of mashing: A entirely from barley malt; B from 60 per cent. of malt and 40 per cent. of maize; C from 60 per cent. of malt and 40 per cent. of rice; and D from 60 per cent of malt and 40 per cent. of pure starch. The analyses of these respective worts gave the following results:

 A B C D

Sugar............... 4.96 4.08 4.84 4.87

Dextrine............ 6.05 6.83 6.35 6.60

Total extract....... 12.29 12.27 12.30 12.32

Albuminoids......... 0.82 0.78 0.68 0.42

Other substances.... 0.46 0.58 0.43 0.43 

It will be seen that these worts vary very little in composition, the chief points of difference being that those made partly from raw grain are more dextrinous and contain less albuminoids than the wort made from malt alone. The process of brewing was then continued as usual, and after fermentation the resulting beers were again analyzed with the following results:

 A B C D

Alcohol............. 2.71 2.76 2.90 3.19

Sugar............... 1.05 1.12 0.98 0.35

Dextrine............ 4.54 4.31 4.42 4.74

Extract............. 6.59 6.48 6.25 5.91

Albuminoids......... 0.43 0.39 0.33 0.28

Other substances ... 0.57 0.66 0.52 0.54 

It will be observed that the beers made partly from raw grain are slightly more alcoholic, but in other respects differ but very little from the pure malt beer, but none of them can in any way be pronounced as really inferior or unwholesome. The beer made partly from maize is, in fact, hardly to be distinguished in chemical composition from that made solely from malt. These worts and beers were brewed upon the German system, but analogous results would undoubtedly be obtained with beers brewed from the like materials on the English system. We hope soon to be in a position to publish some comparative analyses of beers brewed in this country from malt combined with different kinds of raw grain; but the analyses which we have now quoted constitute a sufficient refutation to those who assert that brewers using raw grain are producing an injurious or even an inferior quality of beer.--Brewers' Guardian.