The names given to different kinds of malt liquors relate to various attributes, as the country where they were produced, as English, German, Bavarian beer, etc, or to the peculiarities in the method of brewing, etc. Thus, porter is simply a beer of high percentage of alcohol, and made from malt dried at a somewhat high temperature, which gives its dark color; ale is a pale beer, likewise of high attenuation and made of pale malt, with more hop extract than porter. Stout has less alcohol and more extract and still less hops than porter. These terms are used chiefly with reference to English malt liquors. The terms used for German beers, such as Erlanger, Munchener, etc., are for the most part names of places and are applied to beers made in imitation of the beers originally brewed in those cities. Export beer is beer that is specially prepared with a view to long-keeping qualities.

The following table gives some recently published and very complete analyses of beers made by C. Graham :1

1 Jour. Soc. Chem. Ind.

Composition of various typical beers (Graham).

Non-volatile.

Volatile.*

Total nitrogen (by soda lime).

Specific gravity of beer.

Original gravity of wort.

Ratio of maltose to dextrine.

Ratio of solids to alcohol.

Maltose.

Dextrine.

Albuminoids (Wank-lynized).

Lactic and succinic acids.

Asb, coloring matter, and hop extract (by difference).

Total solid matters.

Acetic acid.

Alcohol.

Burton ales:

Mild..........................................................................

2.13

3.64

0.26

0.18

0.53

6.74

0.01

6.78

.....

.....

1080. 0

1 : 1.7

1: 1

Pale....................................................................

1.75

2.48

0.21

0 14

0.55

5.13

0.02

5.37

.....

.....

1062. 0

1:1.4

1:1.05

Bitter.........................................................................................

1.62

2.60

0.16

0.17

0.87

5.42

0.01

5.44

.....

.....

1064. 0

1 : 1.6

1 : 1

Mild X...............................................................................................

1.87

1.88

0.20

0.14

1.30

5.39

0.04

4.60

.....

.....

1055. 5

1: 1

1 : 085

XXX......................................................................

2.88

2.04

0.30

0.10

1.48

6.80

0.02

6.50

.....

.....

1073. 7

1: 0.7

1 : 0. 96

A. K. bitter

0.81

0.75

0.21

0.14

0.85

2.76

0.06

4.69

.....

.....

1044. 6

1: 1

1:1.7

Somersetshire ale two years old..................................................................

1.54

2.48

0.42

0.64

0.94

6.02

0.07

6.50

.....

.....

1071.0

1: 1.6

1: 1. 08

Scotch export, bitter...............................................................................

1.62

2.50

0.30

0.09

0.70

5.21

0.16

5.00

.....

.....

1057.0

1: 1.5

1 : 0.96

Dublin stout XX..........................................................................................

3.45

3.07

0.26

0.17

1.76

8.71

0.01

5.50

.....

.....

1074. 0

1:0.88

1 : 0. 63

Dublin stout, XXX...................................................................................

5.35

2.00

0.43

0.25

1.40

9.52

0.04

6.78

.....

.....

1089. 0

1 : 0. 39

1 : 0. 71

German beer:

Vienna lager.............................................................................................

1.64

2.74

0.36

0.13

1.12

5.90

0.02

4.69

0.134

1016 5

1058. 6

1 : 1.66

1 : 0. 78

Pilsen lager......................................................................................

0.69

2.65

0.20

0.09

0.59

4.22

0.02

3.29

0.090

1011. 8

1040. 8

1:3.8

1:0.8

Munich lager...........................................................................................

1.57

3.15

0.40

0.14

1.82

7.08

0.01

4.75

0.400

1021. 0

1064. 0

1: 2

1 : 0. 67

Tivoli (sold in London)...........................................................................

1.75

2.15

0.17

0.12

1.39

5.58

0.02

5.31

0.060

1014.0

1062.0

1 : 1.23

1 : 0. 95

Bohemian (average)................................................................................

0.57

2.14

.....

.....

.....

3.97

.....

3.81

.....

1008.. 0

1043. 5

1 : 3. 75

1 : 0. 90

Bavarian (average)....................................................................................

0.87

3.26

.....

.....

.....

6.17

.....

4.14

.....

1010. 0

1055.0

1 : 3. 75

1 : 0. 67

* Water not determined.

The following is taken from the report of the Municipal Laboratory Paris for 1885, and gives the composition of the principal beers sold in Paris.1

Analyses of beers made in Municipal Laboratory of Paris in 1881.

No.

Density.

Per cent, by volume of alcohol.

Grams per liter.

Polarization.

Remarks.

Extract.

Sugar.

Dextrin.

Albuminoid.

Ash.

Acidity as H1 SO4

1.....

1.020

6.1

64.20

12.50

34.10

3.04

2.28

....

+15o. 76

Good.

2.....

1.020

6.2

65. 00

15.00

40.60

3.86

2. 28

...

+16o. 25

a.....

1.019

6.2

03. 10

13.17

28.20

+ 5o.88

4.....

1.021

5.5

65.70

12. 35

31.80

......

2.33

......

+ 7°.38

5 ....

1.017

6.2

56.20

13.00

....

...

2.39

...

+ 14o. 50

6___

1.022

5.0

75.90

11. 62

47.16

...

2.32

+ 7°. 50

7.....

1. 024

5.6

79.25

17.32

32.91

....

2.32

1.47

+ 17°. 48

Contained salicylic acid.

8....

1. 027

6.1

62.25

11.16

51.09

2.09

.68

+ 15°. 34

Good.

9.....

1. 030

5.8

98.36

23.92

36.43

.

2.93

1.47

+ 23°.52

10____

1.019

5.2

65.53

12.56

...

...

2.04

1.12

+ 14°. 20

11 ...

1.020

5.7

65. 50

15.83

...

...

1.58

1.96

+ 18°. 05

12 ....

1.017

6.5

58.72

11.58

...

...

1.64

2.45

+ 15°. 17

13 ....

1.020

4.0

58.42

10.01

...

...

1.94

2.45

+ 12o.21

14 ...

1.020

5.7

63.40

8.30

...

...

....

+ 6°. 27

15.....

5.8

53.48

14.29

...

....

2.70

....

+14°. 50

Contained salicylic acid.

16 ....

1.018

5.9

59.59

9.81

...

...

2.90

1.21

+ 12o.41

Good.

17.....

1.014

5.9

60. 05

9.79

...

...

2.95

1.12

+ 11o. 54

18.....

1.019

5.3

48.90

8.28

...

...

2.85

2.03

+ 7o. 74

19.....

7.3

78. 45

16.54

...

...

4.30

.....

+20o.00

20.....

4.7

58.71

12.23

...

...

2.90

1. 04

+20o. 68

21.....

3.4

27.45

...

...

.95

1.36

+ 5o. 60

Passable.

22.....

3.8

64.49

11.91

...

...

2.35

.86

+ 13o.12

Good.

General averages of 135 samples of beer, analyzed in 1882 : Alcohol, 4.25 per cent. by volume; extract, 52.06 grams per liter.

The following, taken from the same source, is interesting as showing an average of the composition of beers manufactured in various countries. It is taken from a very large number of collated analyses.

Average of the content of alcohol, extract, and ash in various beers for export and preservation.

Per cent. alcohol by volume.

Per cent. extract.

Per cent. ash.

Min.

Max.

Mean.

Min.

Max.

Mean.

Min.

Max.

Mean.

French beers.

Strasburg

4.0

5.8

4.7

4.0

5.6

4.65

0.30

0.35

0.32

Lille......................

4.0

4.2

4.1

4.0

5.3

4.65

0.35

Paris

3.5

3.5

3.5

4.0

8.0

6.00

Nancy, Tourtel, Tartonville, Vittel, Vezelise, Toul.

5.0

6.0

5.6

4.0

7.6

5.70

0.19

0.35

0.29

Lyon

5.0

5.0

German beers.

Saxony

2.08

6.90

3.70

4.40

7.4

5.8

0.18

0.45

0.25

Bavaria

3.00

8.30

4.50

3.90

11.3

7.2

0.13

0.47

0.29

Hanover, Holstein, Pom-

erania

3.93

4.81

4.20

5.07

6.7

5.9

0.25

0.26

0.25

1 Documents sur les falsifications des matieres alimentaires, et sur les travaux du laboratoire municipal, deuxieme rapport, Paris, 1885.

4450 - No. 13, pt. 3-----2

Average of the contents of alcohol, extract, and ash in various beers, etc. - Continued.

Per cent. alcohol by volume.

Per cent. extract.

Per cent. ash.

Min.

Max.

Mean.

Min.

Max.

Mean.

Min.

Max.

Mean.

Austrian beers.

Vienna, Moravia.........

3.00

4.50

3.5

5.00

8.0

6.1

0.18

0.28

0.20

Bohemia..................

3.29

4.59

3.6

4.10

5.9

4.7

0.17

0.28

0.20

English beers.

Ale........................

5.0

8.5

6.2

4.8

14.0

6.6

Porter....................

4.0

6.9

6.4

5.9

7.4

6.5

Belgian beers.

Lambick..................

4.5

7.7

6.02

2.07

5.6

3.7

0.30

0.35

0.32

Faro......................

2.5

4.9

4.15

2.90

5.1

4.2

0.29

Biere d'orge .............

3.0

4.9

4.35

2.70

4.5

3.4

0.29

Uytzet....................

2.7

3.2

3.00

4.00

5.0

4.4

Bieres blanches...........

2.2

4.4

......

3.00

5.0

4.0

Bieres diverses..............

3.5

8.4

5.80

3.10

8.0

5.5