Patent No. WO2010043235A8: Post Fermenting Optimizer (PFO) For The Preparation Of Beer

Today in 2010, US Patent WO 2010043235 A8 was issued, an invention of Patrick Accristo, Michel Aubanel, Cyril Denis, Dave Mawby, Matthew Servini, Nilabh Singh, and John Terry, assigned to Cargill Incorporated, for their “Post Fermenting Optimizer (PFO) for the Preparation of Beer.” Here’s the Abstract:

The present application relates to a method of preparing a beer or beer-like beverage by adding a Post Fermenting Optimizer (PFO) in form of an infusion of roasted malt or a distillate thereof after fermentation. This addition of PFO provides the beer or beer-like beverage with additional body, base flavour and/or top notes. The present invention relates also to the PFO infusion itself, its distillate, the methods for preparing them and their use for reducing staling during beer or beer-type product shelf-life.


Beer Birthday: Matt Van Wyk

Today is Matt Van Wyk’s 43rd birthday. Matt was the brewmaster at Flossmoor Station but a number of years ago moved to Eugene, Oregon to brew at Oakshire Brewing. He also used to co-write one of the best brewer’s blogs, the Flossmoor Station Blog and is now blogging for Oakshire, though not nearly as much these days. Join me in wishing Matt a very happy birthday.

On the floor at GABF in 2007 with Andrew Mason (on left), Matt’s assistant at Flossmoor Station, and Wil Turner (on right) from Goose Island.

Jamie Floyd, from Ninkasi, and Matt Van Wyck, from Oakshire
Jamie Floyd, from Ninkasi Brewing, with Matt at GABF in 2009.

A self-portrait with Matt, from Oakshire Brewing, Jonathan Surrat, and me at the Goose Island cask event during CBC in Chicago.

Matt at the Boonville Beer Festival a few years ago.

Last year during a trip to Eugene at the Oakshire tasting room in Eugene, Matt and me.

Patent No. 5334400A: Beverage Package

Today in 1994, US Patent 5334400 A was issued, an invention of Robert Purdham, assigned to Guinness Brewing Worldwide Limited, for his “Beverage Package.” Here’s the Abstract:

A sealed beverage package has a bottle 1, a neck 4 of which provides a narrow mouth 5. A hollow insert 7 is submerged in beverage 13 in the bottle. A headspace 14 in the bottle is at a pressure greater than atmospheric and when the package is opened to de-pressurise the headspace 14, gas and/or liquid under pressure in the insert 7 is ejected through an aperture 8 into the beverage to cause a head of froth to develop on the beverage 13. The insert 7 is retained in position by an open framework 9 of struts 10 which extend between the insert and a retaining ring 11 that frictionally engages in a bore 6 adjacent to the mouth 5 of the bottle. The insert 7 can be attached to the framework 9 or formed integral therewith.

It’s also described thusly:

The present invention relates to a beverage package and a method of forming such a package. More particularly it concerns a sealed package of the kind containing beverage having gas in solution and within which beverage is located a hollow insert containing gas under pressure which, upon opening of the package, causes a gas and/or liquid to be ejected from the insert by way of a restricted orifice to cause, or assist in, the formation of a head of froth on the beverage by the evolution of gas dissolved therein. The ejection of the gas and/or liquid from the hollow insert results from the opening of the package when a headspace of the beverage which, in the sealed package, is at a pressure greater than atmospheric rapidly reduces to atmospheric pressure so that a pressure differential is created which permits the gas and/or liquid under pressure greater than atmospheric in the insert to be ejected into the beverage in the container.


Beer In Ads #1635: Ladder Drinking

Saturday’s ad is for Carling Black Label, from 1958. A man’s up a ladder, doing some sort of work around the house, presumably. The ad reads: “Time for a break!” Maybe it’s just me, but it seems the more prudent way to take that break might have been to climb down off the ladder first before enjoying a glass of beer. It doesn’t even look like one of those ladders where there are two sides making it relatively stable, at least from what we can see. Don’t drink and climb ladders seems like a good, if inelegant, rule of thumb. It’s also another instance of a “friendly” beer, stating. “It’s the friendly beer at the friendly, popular price.”


Patent No. 2756917A: Valve For Counter Pressure Filling Apparatus

Today in 1956, US Patent 2756917 A was issued, an invention of John T. Kline, for his “Valve For Counter Pressure Filling Apparatus.” There’s no Abstract, although in the description it includes this summary:

Briefly outlined they are as follows: The charged liquid is supplied to a reservoir by piping connected to a continuous source of supply forming a closed circuit; air or gas under pressure, such as carbon dioxide, is also supplied to the reservoir by suitable piping leading from a continuous source forming a closed circuit, thereby providing a head above the liquid in the reservoir; and a plurality of filling heads, each one of which contains a rotary fiat valve and means to temporarily seal the containers, is joined to the bottom of the reservoir and connected with the interior thereof by suitable piping to permit removal of the liquid and/ or the air or gas confined therein. By positioning the valve in each filling head in a predetermined pattern, a filling sequence is accomplished which permits the filling of the containers without excessively foaming or effervescing the liquid. This sequence consists of temporarily sealing the container to the filling head; then positioning the valve to permit the air or gas under pressure in the reservoir, commonly called counter pressure, to enter into the container to equalize the pressure between them; then positioning the valve to permit the liquid in the reservoir to enter into the container under its normal hydrostatic pressure and to return the air or gas (counter pressure) in the container back to the reservoir as it is being displaced by the liquid; then positioning the valve to out off the flow of the liquid and the air or gas (counter pressure) to and from the container; then exhausting any air or gas remaining in the container and finally permanently sealing the container.

My invention, while relating generally to apparatus for transferring gaseous liquids from a source of supply to containers, specifically relates to the rotary fiat valve employed by such apparatus and is specifically directed to the method employed in conveying the liquid and air or gas from the reservoir to the container.


Beer Birthday: Jonathan Surratt

Today is the 41st birthday of Jonathan Surratt. Jonathan launched the Beer Mapping Project and also runs the website for DRAFT magazine. He also created National Growler Day, though its exact date from year to year is still fluid, and he’s a twitter diva, too. Join me in wishing Jonathan a very happy birthday.

Horse Brass publican Don Younger bookended by Jonathan’s wife Robin and Jonathan, displaying his excellent taste in attire.

Jonathan & Robin Surratt Sandwiched by Sean Paxton
Jonathan with Sean Paxton and Jonathan’s wife Robin at GABF a few years ago.

Jonathan, Ray McCoy, Robin, and Ray’s wife, Cornelia Corey.

A self-portrait with Matt, from Oakshire Brewing, Jonathan, and me at the Goose Island cask event during CBC in 2010.

Michael Roper, owner of the Hopleaf, Jonathan, and Wendy Littlefield, from Vanberg & DeWulff, when we had dinner there a few years agp.

Patent No. 1235231A: Apparatus For Cooling And Rousing Beer-Wort And For Precipitating Sludge From Same

Today in 1917, US Patent 1235231 A was issued, an invention of Leopold Nathan, for his “Apparatus for Cooling and Rousing Beer-Wort and for Precipitating Sludge from Same.” There’s no Abstract, although in the description it includes this summary:

In the brewing of beer, especially in breweries in which special stress is laid on the production of high-class beers, the cooler is still in almost general use for cooling down the worts. The cooler, however, constitutes the primary and worst source of infection in the preparation of beer. Owing to the very rapid cooling of. the wort in the cooler, germs which have settled down on the cooler before it is charged with wort are not all killed. Moreover, fresh germs make their appearance during the cooling process, and these are not killed, especially at temperatures from 60 downward.

In spite of these defects of the cooler, it has been impossible hitherto, owing to its valuable properties for certain special types of beer, to dispense with this appliance. In addition to the cooling effect produced in the cooler, vapors are eliminated which carry off with them unpleasant odors formed in consequence of the inevitable access of air. Through the access of air and simultaneous cooling, considerable quantities of protein substances and hop resins are precipitated, and the only way in which these can be separated from the liquid is by allowing them to settle down, for which purpose the extensive surface of the cooler is highly advantageous.

The method employed by me in connection with the apparatus of the present invention consists in the first place in freeing the wort from the said aromatic and flavoring substances by the passage of a current of air or carbon dioxid, or both. If, as was hitherto the case, in this treatment the gas be forced or drawn into the wort from below, a very strong frothing is produced, which prevents the complete removal of the vapors.

The operation is directed, in the first place, to preventing this frothing or to nullifying its ill effects. With this object, the gas is carried, in a powerful current, along the wort in a finely-divided state so as to carry off the vapors from the surface of the liquid. At the same time a cooling effect is also produced; nevertheless the essential portion of the elimination effect can only be accomplished fully by treating the hot wort with a current of gas. The complete deposition of the cooler sludge, occurring as cooling progresses, is facilitated in a special manner, and the possibility of carrying it out in a closed, sterile vessel is afforded, by setting up in said vessel a frame containing a large number of superimposed stages having a total superficial area corresponding to that of the cooler. In order to remove the sludge this staged frame must be taken out of the vessel. The resulting infection is neutralized by allowing the next charge of wort to run into the vessel in a sufficiently hot condition.

This operation can be carried out in two vessels: one for the elimination treatment and one for the deposition of the sludge; or one and the same vessel may be used for both purposes.


Beer In Ads #1633: Early American

Thursday’s ad is for Ballantine Ale, from 1940. A bottle of Ballentine Ale sits in front of a framed picture of a 100-year old ship to celebrate Ballantine’s 100th anniversary. In fact, the ship is coming out of the frame, as is a red flag/handkerchief/whatever, which is actually pretty cool. The subheading, “The Flavor of Ballantine’s Ale is a Century Old — A Century Great” seems odd. I know they don’t mean it this way, but it strikes me that they’re saying the flavor is old, 100 years old, which doesn’t seem like much of a compliment.


Beer Birthday: Dr. Bill

Today is also the 53rd birthday of William Sysak, better known to the beer community as Dr. Bill. Dr. Bill’s massive tastings are the stuff of legends, and he’s now transported them — albeit on a smaller scale — to working at Stone Brewing’s World Bistro & Gardens. He has impeccable taste, be it in beer, wine, whisky, cigars, what have you, and is one of the most fun people to taste with. Join me in wishing Bill a very happy birthday.

Dr. Bill and me sharing a plate of frites before the final judging at the Hard Liver Barleywine Festival in 2008.

Dr. Bill with Matt Bonney, from Brouwer’s/Bottleworks in Seattle at Slow Food Nation 2008 at Fort Mason.

Dr. Bill at Falling Rock, hosting one of his legendary tastings, during GABF in 2006.

Dr. Bill’s player’s card when he joined Stone Brewing.