Back in the late 19th Century American breweries started using adjuncts, such as corn and rice, to make beer. Corn and rice gave beer a clear, amber look that appealed to beer drinkers because, at the time, city drinking water was apparently a bit murky and they wanted a beverage they could drink with trust. The breweries didn't see eye to eye on this. Some breweries used adjuncts and some didn't. The ones that didn't always advertised their beer as Pure Beer. there was plenty of back and forth between the breweries. It's interesting to note that all the big breweries in Philadelphia had wells dug so they had access to excellent water and didn't need to use river or city drinking water to make their beers.
In newspaper advertisements the F.A. Poth & Sons brewery explained what ingredients they used in their beer and what they did for the beer. No expense was spared, of course. In this ad they use their Otto the waiter character to give the info to a customer who is asking question.
The ad from 1907:
"What is the difference between light and dark beer, Otto?"
“The malt makes the difference. Dark beer is only brewed from malt, light beer is not. "
"How is the light beer brewed, Otto?"
“By mixing the rice with the malt, sir. A third of rice with two thirds of malt makes the beer clear and amber as well as lighter in content. "
"Do you use ordinary rice, as it is served for breakfast?"
“Not in the Poth brewery, where the beer you drink is brewed. The rice used in the local brewery comes from India and is much finer than our native rice from Texas and Louisiana. My brother, who works in the Poth brewery, showed me whole mountains of sacks of rice from India, which is imported via Hamburg, Germany. "
"That must cost dearly, Otto"
“It costs more than local rice, but it makes a better beer. Our American rice is too oily and gets a little rancid in warm weather. "
"Well, Otto, after I know what light beer is brewed from, you can bring me another bottle of Poth’s Extra, Otto."
"Immediately, sir."
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