This is the text that accompanied the above table.
"The following serves to complete the characteristics of these beers:
Ale is a bright, more or less bitter (mild or bitter ale) full-bodied, strong beer. Porter is a dark, more or less Bitter, full-bodied, strong beer. Bavarian beers are moderately full-bodied, moderately strong, lighter or darker, more or less bitter. Austrian and Czech beers are similar to Bavarian, only they are often somewhat more full-bodied. Belgian beers, in terms of the amount of alcohol and extract are also close to Bavarian, all have a slightly sour taste. Berliner Weissbier has little body, is weak and highly-carbonated. Braunschweiger Mumme can hardly be called beer, it tastes like malt extract or couch-grass extract."
"Handwörterbuch der reinen und angewandten Chemie" by Justus Liebig, Johann
Christian Poggendorff, Friedrich Wöhler, 1858, pages 1038-1039.
I've also managed to sneak in my weekly Barclay Perkins reference. Though you'll see that their name has been misspelled "Barkley und Perkins".
And because someone on the Babblebelt was asking about old sources for Lambik, here are some more analyses of Dutch beers: