This thread contains references to "ingredients", "chemicals in" and "chemicals used". I can't imagine that any brewery uses more than 10 or 20 actual ingredients in their beer. However, I'm sure if I ran every chemical analysis known to the human race on my homebrew (which in I've used up to 9 ingredients maximum (spiced Belgian)), I'd find 10s, if not 100s of chemicals. There are chemicals in water as well as the soil that the hops and grains grow in that are taken up by the crop and make it into the beer.
It would be interesting to compare chem analysis results of my own beer to those of different commercially-available beers.
Just my $0.02. Time for a homebrew.
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What care I how time advances; I am drinking ale today. -- Edgar Allan Poe
Originally posted by fretlessman71 Feel free to elaborate on this - I'm not sure I understand, and I'm curious...
Back in the 80's I believe it was Bert Grant's that tried to list the ingredients on the label and the ATF came down on them. Why? I do not know, but I am willing to bet it has something to do with the reasons they used to now allow nutritional info on the packages.
The ATF is a strange beast and when you couple that with the FDA you can have some very strange rules and regulations imposed on you.
Hmmph... "Don't let the public know what they're drinking; we don't want them to know what we've permitted the big corporations to do!" Something like that?
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So many beers, so little time off...
www.michaelolsononline.com - Drop in and say hi! WAY better than the old one.
Been away from my computer all morning, I'll do my best to get it up later - comparing to the Weeping Radish list will be good.
FYI - I actually unearthed two of these; one is attributed to the Association of Brewers from 1973, the other has no affiliation other than the distributor who sent it to me. It looks like there are definite overlaps.
Sodium erythorbate? I'll be interested to see Stod and Brewmonkey's opinions on these.
S.
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Life is too short to drink bad beer.
Compiled by the Association of Brewers
Boulder, CO USA
From "Adjuncts reported to be employed in brewing," Congressional Record, March 12, 1973, pp 7407-7408.
All adjuncts (additives) are listed followed by the range of levels reported used in Parts Per Million (ppm).
1. Adjuncts employed for conversion:
Proteases and amylases derived from nontoxic strains of:
Aspergillus niger 0.24 to 88.4 ppm.
Aspergillus oryzae 0.17 to 13.6 ppm.
Bacillus subtilis 1.6 to 33.3 ppm.
Diastase 0.156 to 0.584 ppm.
Ficin 2.5 to 54.34 ppm.
Papain 4.4 to 17.6 ppm.
2. Adjuncts employed for clarifying in finished beer (chillproofing):
Proteases and amylases derived from nontoxic strains of:
Aspergillus niger (Approved on application filed in accordance with
ATFD Industry Circular Nos. 70-28 and 71-1)
Aspergillus oryzae 0.1992 to 2.5 ppm.
Bacillus subtilis .016 to .336 ppm.
Bromelain .626 to .632 ppm
Ficin 1.592 to 3.184 ppm.
Papain .7524 to 30 ppm.
Pepsin 0.52 to .76 ppm.
Gallotannin (tannin) 21 to 84 ppm.
3. Adjuncts employed to stabilize foam or prevent gushing:
Alginate (propylene glycol alginate) 10 to 320 ppm.
Calcium disodium EDTA 5 to 10 ppm.
(calcium disodium ethylenediaminetetraacetate)
Gum arabic (acacia) 2 to 400 ppm.
Peptone 1 to 54 ppm.
4. Adjuncts employed to prevent oxidation:
Isoascorbates (sodium erythorbate) 2 to 300 ppm.
Pootassium metabisulfate 0.6 to 80 ppm.
Sodium bisulfate 1 to 160 ppm.
Sodium hydrosulfite (dithionite) 2.8 to 78 ppm.
Sodium metabisulfite <1 to 208 ppm.
5. Adjuncts employed as natural and artificial flavors:
Acetic acid 0.192 to 60 ppm.
Adipic acid 0.192 to 60 ppm.
Anethole 0.192 to 60 ppm.
Benzaldehyde 0.192 to 60 ppm.
Citric acid 80 to 1,000 ppm.
Decanal 80 to 1,000 ppm.
Ethanal (acetaldehyde) <1 to 40 ppm.
Ethyl acetate <1 to 40 ppm.
Ethyl isobutyrate <1 to 40 ppm.
Ethyl maltol <1 to 40 ppm.
Gentian, extract <1 to 40 ppm.
Glycerin (glycerol) <1 to 40 ppm.
Grapefruit, oil <1 to 40 ppm.
Isoamyl-acetate <1 to 40 ppm.
Isoamyl butyrate <1 to 40 ppm.
Isobutyl acetate <1 to 40 ppm.
Juniper berries <1 to 40 ppm.
Lemon, oil <1 to 40 ppm.
Licorice root <1 to 40 ppm.
Lime, oil <1 to 40 ppm.
Malic acid <1 to 40 ppm.
Methyl anthranilate <1 to 40 ppm.
Nootkatone <1 to 40 ppm.
Octanal <1 to 40 ppm.
Orange, oil <1 to 40 ppm.
Quassia, extract 2.88 to 9 ppm.
Sodium citrate 2.88 to 9 ppm.
Sucrose octaacetate 2.88 to 9 ppm.
Tartaric acid 80 to 800 ppm.
a-Terpineol 80 to 800 ppm.
6. Adjuncts employed as artificial colors:
Caramel 1 to 11,800 ppm.
F.D. & C. Blue No. 1 1 to 11,800 ppm.
F.D. & C. Red No. 40 1 to 11,800 ppm.
F.D. & C. Yellow No. 5 1 to 11,800 ppm.
Some of these substances I recognize. Some I don't. Can anyone identify any of these as "toxins" or just generally bad for beer? What I don't like is the artificial coloring agents - why?
Originally posted by newportstorm Thanks for the list! Are your fingers cramped?
I input it over a couple hours.
Quote:
Some of these substances I recognize. Some I don't. Can anyone identify any of these as "toxins" or just generally bad for beer? What I don't like is the artificial coloring agents - why?
Bad for beer? What about bad for our innards? I agree on the coloring agents - as you said, why? And why would a beer "gush" if it was brewed naturally and under strict clean conditions?
While some of them look to be, what could be, biproducts of fermentation, the phrase, "...employed for..." rings rather suspicious.
S.
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Life is too short to drink bad beer.
The list you provided, steveh, looks very similar to the one I saw at Weeping Radish. I am still expecting something in the mail from them in the next few days. If it is any different, I will scan it and e-mail to you.
(I'm getting a migraine thinking about all those sulphites!)
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I've seen better looking hops on a one-legged rabbit..
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