SALICYLIC ACID IN BEER.

Globe, Volume XX, Issue 1608, 16 April 1879, Page 4

SALICYLIC ACID IN BEER.

M. Bias, corresponding member of the Belgian Academy of Medicine, has, in “La Presse Medicale,” called attention to this subject. Eour yrars ago, he says, Professor Kolbe, of Leipsic, was the first to notice the anti-putrescent and anti-fermenting properties of this acid, and at the same time indicated the possible application of this new agent. It is now generally acknowledged (says the “ Medical Press”) that when this acid is added to beer in the proportion of from one to two decigrammes to the litre, or ten to twenty grammes to the hectolitre, the beer is preserved from secondary and injurious fermentation. Without either the taste or the appearance, or the slow alcoholic fermentation of beer being at all modified, the action of secondary ferment is paralyzed, and it is only in larger quantities than that above-mentioned that the acid has any destructive effect upon the ordinary constituents of beer. It occurred, therefore, to M. Bias to inquire whether this acid was used by brewers for the purpose of adulterating their beers, and the result of his investigation showed that this acid was used by them on a large scale, approximating in the proportion of five to ten grammes per hectolitre. He found, however by several experiments, detailed in his paper, that this quantity of salicylic acid in beer did not exercise any injurious influences upon the health. Other observers are of the same opinion, but further experience is acknowledged to be necessary before beer thus adulterated can be said to be absolutely harmless.