This article represents a section of the classic public domain brewing text "American Handy Book of the Brewing, Malting, and Auxiliary Trades" by Robert Wahl and Max Henius.. See the main entry on this book for general information and a complete table of contents.

This section is incomplete and does not yet represent the full content of this chapter of the original volume.

Composition of Various Beers

American lager beers.

	Time of Analysis.	Balling of Beer.	Balling of Wort	Water.	Alcohol by Weight.	Real Extract.	Albuminoids.	Sugar.	Lactic Acid.	Ash.	Phosphoric Acid.	Analyzed By	Obtained In
Average of 14 samples	1873	5.1	13.85	...	3.83	6.19	0.69	1.63	0.189	0.30	0.116	Doremus.	NewYork.
Average of 170 samples	1885	4.00	13.30	90.45	3.75	5.80	...	...	...	0.26	0.096	F. E. Engelhardt.	New York.
Av. of 222 samples of lager beer from all parts of U. S.	1873	4.1	13.49	90.36	3.85	5.79	0.62	1.53	0.124	0.26	0.095	Doremus, Engelhardt	New York.
Av. of 222 samples of lager beer from all parts of U. S.	1887	4.1	13.49	90.36	3.85	5.79	0.62	1.53	0.124	0.26	0.095	Crampton, Lattimore	Different States.
Average of 15 samples	1887	4.53	13.73	...	3.77	6.46	0.51	2.00	0.16	0.194	0.072	Wahl and Henius.	Different States.