New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1881-08-20
THE INGREDIENTS OF BEER.

ANSWER OF THE BREWERS TO THE MODERATION
soCIETY-NO ATTEMPTS MADE TO ADULTERATE
CHEAPEN BEER.
In the interests of good beer and the public
benefit" the Business Mems Society for the EncOur-
agement of Moderation, on August sent a circular
to the beer brewers of this city and it's vicinity, ask
brewing beer, the amount of beer brewed, and other
questions of interest TO beer consumers. An answer
C ms OF be Of the ned lager
Beer Brewers of New-York and Vicinity" which is
signed by soventy,one firms, of which twenty.nine
are in this city, five Staten Island, twenty on
IL ne Island, eleven in Newark and six scattering"
The brewers state in this answer that some Of the
association use III making beer corn, not matted, but
lii the form Of meal corn starch, rice or grape
sugar in proportions varying from to 20 per cent
they viii discontinue the use OF any Of these sub
stances when tho fact is established that they are
authorizations, or are de- eterous in beer They do
not use matted corn. moasses or aoes.
They also say that they would be wiling to have
any reputable chemist selected by the Moderation
choice and discretion, and are willing to allow an
authorized agent OF the society to inspect their
for the last five years They employ no essence or
extract OF hops nor any other substitute for choice
brewer brewod last year. the publica ton of such
statistics has been found to foster unhealthy COM
petition in the trade They brew their stock lager
peer in the winter months, and generally have their
beer from three to five m nths old. Very few brew
ers blend their Old and new beer; nearly all sell
their oldest beer and aim to attain an age of at
least three months" From two and quarter to
two and throc-quarters bushels of malt and from
one and half to two and quarter pounds of hops
a barrel are used. To all these answers they say
they are willing to make oath.
The society further asked the brewers to explain
their for using other than barley, malt and
hops. In complying the brewers explain the pro-
cess of brewing, and the way in which glucose is
used to show that the latter substance is not in
furious The moistencd grain develops substance
known as diastase, having the power to convert
starch into the sugar necessary for the susenance
of the young plant. The dastasc in the malt in
fusion converts the starch of the malt into grape
sugar tglucosel. Glucose il made in this country
from he starch of Indian corn and il used at
tain stage of the brewing, when used at all. to
strengthen the malt tea OF wort and to save excess
sive boiling, which would the beer a very dark
cotOr. Glucose from Germany, made from potato
| starch, costs more when imported 10 this country
than barley matt and glucose made here costs fully
as much.
The corn, corn starch, rice grape sugar and glu-
cOse the brewers further say not used to cheaper
1.-The beer, but to make desirable variations in color
Yand flavor the addition OF any of these substances
making lighter colorcd beer than malt alone, and
| ctch one varying the ilayor; The brewers us ng
| them believe they make n better beer, and they
| know that it suits the taste of their customers.
| None Of the substances cheaper than malt, TN
| less i be corn meal or prepared corn.