I went down to University of Toronto library and found the book, Der Mensch und die Erde, by Hans Kraemer. I believe this translates as Man and the Earth, or Soil. It covered such things as geology, mining, agriculture, forestry, textiles and industries deriving from them including brewing and distilling.
It’s a multi-volume, multi-year work. The 1908 volume had the colour plate of beers I discussed yesterday and much else including the table of analyses below for the 23 beers.
So the effective period here is 1908.
The table really speaks for itself and even with limited German makes for interesting reading. The last column is a series of brief but informative taste comments. Notable in my view are the references to a smoky or sourish quality for some beers. Lichtenhainer was said to be both. The Gose and Berliner Weisse were also noted as sourish with “salty” being applied to Gose as well.
Barclay Perkins’ porter (as termed in the table) is listed as 6.72% (ABV surely)* and rated as having a peculiar, strong bitter and being full-tasting. Bass pale ale was considered also peculiarly bitter, and “vinous”.
The two Pilsen beers had a “fine hop aroma”. Makes sense, Urquell still does.
My English renderings don’t claim perfection but that’s the tenor I think.
I can’t get the numbers quite to work though, the alcohol seems slightly understated, in particular. I’m taking the Stammwurze gravity measure as equivalent to Plato. E.g., for the porter at 21.06 P and finishing at 8.68 P I get 6.97% ABV, not 6.72%, not a huge difference, but still. Similarly the final gravities shown in the table seem too “low”.
Perhaps some difference between the Plato and Stammwurze (original gravity) measure used here explains it, or something else. Happy for those more knowledgeable to comment.
The description of Weihenstephan seems indeed to suggest it’s a lager of a piece with the other Munich beers, not a wheat beer, so thanks again to the commenters who made that point.
The beer chapter is detailed, maybe 40-50 pages, with a historical discussion leading up to present day. Interesting black and white photos are included of various brewery processes, e.g., the cellar in a Vienna brewery shown below. The only colour image I saw though was of the 23 beers.
Experts were enlisted to author all sections, mostly doktors, so Hans Kraemer was an editor, in effect, or compiler.
The thoroughness of German study and methods really comes across in this work, not just for brewing but for everything in there.
*Note added July 29, 2018: The alcohol column in fact appears to render alcohol percentage by weight, not today’s commonly-used volume measure. (Alcohol by weight, or ABW, may be converted to alcohol by volume by multiplying the number by 1.25, e.g., 4% ABW = 5% ABV, so in effect for our purposes today the alcohol column may be viewed as “understated”. Converted to ABV, for example, Pilsner Urquell’s 1908 level is about the same as today’s). See brewing historian Ron Pattinson’s remarks in the comments section below. We thank Ron, a German-speaker with great experience in analyzing historical European brewery records, for his clarifications.