WAR BEER
The quality of war beer has been ■widely discussed, and thero are many people who regard the matter as one of the great factors in the present industrial ufirest. However* that may be, tho following scientific analysis of a gill bottle of beer, described as "light dinner ale," and a comparison with pre-war beer, throws considerable light oil the present-day stuff. Tho analysis was made ill ths Manchester district on February SiLight Average ■ dinner English ale. ale. ' Specific gravity of beer 1.0091 1,0141 Alcohol by weight 3.65% 4.75% Extract by weight 3.05% 5.65% Acidify (total) calculated as lacti acid... 0.10% 0.27% Ash 0.20% 0.31% Arsenic None — Water 93.3% 59.G0% The high percentage of water and the low percentage of alcohol fire, of course, the leading factors in the analysis. It I? pojnlcd out, however, by tho analyst that the fact that the extract (malt extract), amounting to 3.05 per cent., is less than the percentage of alcohol found shows thnt a weak malt wort, has been use for the fermentation and more fully fermented than usual; consequently, the ratio of alcohol lo extract is the opposite to 'what it is in an average English ale. What is not shown in the analysis is the price. For a drink of which 93 per cent, is water the chargo is Id. a gill, or ,£0 12s. a barrel. Put in another way, 331 gallons out of every 30 gallons roiisist. "of water. No wonder that brewery companies arc declaring high dividends.
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Dominion, Volume 12, Issue 177, 22 April 1919, Page 8
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289WAR BEER Dominion, Volume 12, Issue 177, 22 April 1919, Page 8
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