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COMPOSITION OF BEERS MADE PARTLY FROM RAW GRAIN.
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.
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