The Washington times., 1911-06-24
DR.. WILEY ENGAGES
MUSEUM FOR SCENE
OF BIG BEER INQUIRY
Expects Big Crowd of Brew
ers to Be Present at
Hearing.
COUNSEL TO APPEAR
FOR SOME OF THEM
Others Will Attend in Person,
While Still Others Will Send
Long Briefs.

Beer-what it is and isn't--is expected
20 draw such a crowd when il is dis
. cussed before DR.. Harvey w. Wiley,
chief Of the Agricultural Department S
Bureau of Chemistry. that DR.. Wiley
will, not have the hearing in his office.
He will have the hearing in the new
National Museum.
Ine persons who brew beer will ap-
pear before DR.. Wiley by counsel ard in
person; likewise some who can't do
either of these things. will send long
briefs
DR.. Wiley, il was announced today,
will be very glad to have briefs sub
1nttted in writing by those who cannot
attend the hearings. They are expected
TO tell what per cent of alcohol and
what proportion of hops and the other
things supposed to be in beer each par
Scular brew contains
The hearing will take place July 81
DR.. Wiley said today that every act
will be a ''headliner." 1t is expected
TO surpass that notable performance Of
the past. entitled. What is Whisky?'
Ruling Questions.
The following list of questions are
submitted as a guide for discussion at
this hearing:
What ingredients enter into the COM
position of beer, ale, porter, and stout,
in the United States at the present day,
and what are the processes OF manu-
16Cture?
What ingredients were used and what
~Sre the processes of manufacture CT
beer, ale, porter, and stout in the
United States prior to the enactment of
the food and drugs act of June 80, 1906?
Are rice, corn, and brewers sugar,
molasses, etc, used at the present time
tn the manufacture of beer, ale, porter,
and stout? If SO, what purposes do
they serve.
used in the manufacture Of beer, ale.
stout, and porter bear any fixed re.a-
lion to each other?
What are the characteristics which
oifrerentiate beer. ale. porter, and
stout? Are the differences due to ma
tcrials used or to the processes of
manufacture?
What are the densities of the worts
from which beer, ales, portGrs. and
their density after fermentation? Does
each product? Within what limits?
Carbonation Problem.
Have beer, ale, porter, and stout
made in the United States been arti-
ficiany carbonated? Are they arti-
ficially carbonated now? What is the
purpose of artificial carbona ton? Is
artificial carbonation necessary?
Are domestic ales, beers. porters. and
stouts artifiCially ColOred? Is arti-
hcial coloring necessary? What col
oring materials are used?
Have alkaline carbOnates. such as
blcarbonate of soda been used in the
manufacture of beer, ale, porter, and
stout in the United States? Are they
used now? For what purpose are
they used?
Are brewing waters being chemically
treated in the United States? What is
the purpose of the treatment?
Is lupulin used in the manufa cture OF
beers, ales, stouts, and pOrters? If so.
for what purpose?
Different Kinds.
Are there different kinds of beer. ale.
porter, and stout. which should be
distinguished by appropriate labelling?
What are the meanings of the terms
Eager and book" as applied to beer?
What are the meanings of the terms
malt" and malt eXtract?"
Are names of foreign beers ales, por-
ters. and stOuts applied to beers, ales,
porters and stouts made in the United
States? How, II at all, may beers, ales,
porters, and stouts bearing foreign
names be labeled so as to meet the
nTOViSiOnS Of the laW9