Saturday’s ad, and the last one for 2016, is for Pabst Blue Ribbon, again from 1942. It’s another fairly odd cartoon with our two intrepid window washers, this time in white overalls with red shirts, up a flagpole, bouncing down. Another pun-filled ad again titled “‘DOUBLE-HOPPED’ is why it’s DOUBLE DRY .. and Double-Flavored, too!” The ad copy certainly suggests they were emphasizing the beer’s hop character, and then even mention the brewing process for this beer, or at least part of it, and it’s only slightly altered from the first of these I found three days ago. “Here’s how it’s DOUBLE-HOPPED to double your refreshment. 1. Hops are added in the brew kettles, the usual way. 2. Then, in a unique process, additional hops are suspended in tanks where the ale ages. Slowly, these tender young blossoms add their fragrance and flavor…giving double the tangy dryness, double the delicious aroma and distinctive flavor.” I don’t know how unique that was, it sounds pretty much like dry-hopping, though maybe it was unusual in the U.S. at the time. Or could simply have been adspeak hyperbole. But they’re not done, and end with this pun. “Hop To It and See!”
Archives for December 2016
Patent No. 5077061A: Method Of Making Alcohol-Free Beer
Today in 1991, US Patent 5077061 A was issued, an invention of Christian Zurcher and Rudiger Gruss, assigned to Binding-Brauerei Ag, for their “Method of Making Alcohol-Free or Nearly Alcohol-Free Beer.” Here’s the Abstract:
A method of producing an alcohol-free or low alcohol beer comprising thermally breaking malt draff to obtain a malt draff mash from a substrate selected from the group consisting of a full- or a high-alcohol content beer brewing base or a protein fraction obtained from malt draff by digesting, boiling or autoclaving during the production of edible draff meal in a draff mash. The method homogenizes, extrudes and mechanically removes insoluble chaff from the brewing base prior to thermally breaking up the malt draff, cooling the malt draff mash to about 72° C., emzymatically breaking up the malt draff mash by adding coarsely ground malt, heating the mash to 80°-85° C., adding thereto coarsely ground malt premashed in cold water to produce a wort with a final fermentation degree of at most 60% and a temperature of 70°-74° C., which is maintained until iodine normality is attained and subjecting the iodine normal mash to mashing.
I’ve visited the brewery in Frankfurt, and done several blind panel tastings of N/A beer, and Clausthaler consistently comes in at our near the top. Also, it was our best-selling non-alcoholic when I was the chain beer buyer at BevMo. too.
Patent No. 2818185A: Dispenser Truck Body For Beer Kegs
Today in 1957, US Patent 2818185 A was issued, an invention of Carl F. Mickey and Lawrence E. Mickey, for their “Dispenser Truck Body For Beer Kegs.” There’s no Abstract, although in the description it includes these claims:
The primary object of the present invention resides in the provision of a dispenser truck body for beer kegs to facilitate loading and unloading of beer kegs by loading and unloading from the outside by means of racks and a chain to control and release the beer kegs.
A further object of the invention resides in the provision of a truck body which is so arranged as to enable beer kegs to be placed in the truck body through a raised opening and which will permit the dispensing of the beer kegs in a convenient manner with complete control so that the beer kegs may be removed or replaced with a minimum possibility of accidents which may result in injuries to persons loading or unloading the beer kegs.
An additional object of the present invention resides in the provision of means for lowering either full or empty beer kegs whereby the empty beer kegs may be quickly lowered by means of a spring mechanism yet which includes a shock absorbing means for slowly and safely lowering full beer kegs.
Beer In Ads #2141: It’s Double-Dry
Friday’s ad is for Pabst Blue Ribbon, again from 1942. It’s another fairly odd cartoon with our two intrepid window washers, all in red, back again. This time they’re again jumping down off a building, but it must have been shorter since they’re not using buckets as parachutes. The pun-filled ad is again titled “‘DOUBLE-HOPPED’ is why it’s DOUBLE DRY .. and Double-Flavored, too!” The ad copy certainly suggests they were emphasizing the beer’s hop character, and then even mention the brewing process for this beer, or at least part of it, and it’s only slightly altered from the first of these I found two days ago. “Here’s how it’s DOUBLE-HOPPED to double your refreshment. 1. Hops are added in the brew kettles, the usual way. 2. Then, in a unique process, additional hops are suspended in tanks where the ale ages. Slowly, these tender young blossoms add their fragrance and flavor…giving double the tangy dryness, double the delicious aroma and distinctive flavor.” I don’t know how unique that was, it sounds pretty much like dry-hopping, though maybe it was unusual in the U.S. at the time. Or could simply have been adspeak hyperbole. But they’re not done, and end with this pun. “Hop To It and See!”
Patent No. 3486512A: Fluid Transport Line Cleaning Device And System
Today in 1969, US Patent 3486512 A was issued, an invention of Anthony Marino, for his “Fluid Transport Line Cleaning Device and System.” There’s no Abstract, although in the description it includes these claims:
Fluid transport line cleaning device and system inclusive of upright container having inlets for passing cleaning material and water into container for mixing in container and outlet for delivering mixture from container under pressure. Pipe having valve controlled outlets and line couplings for selectively passing mixture from container through fluid transport lines coupled thereto such as syrup lines and beer lines having tap rods and associated faucets at bar counter locations. Portion of pipe for beer lines being rigid and arranged for wall mounting at bar counter for supporting a portion of pipe and container in upright position.
Beer In Ads #2140: “Double-Hopped” Is Why
Thursday’s ad is for Pabst Blue Ribbon, again from 1942. It’s another fairly odd cartoon with our two intrepid window washers, all in red, trading in their overalls for bathing suits. This time they’re at the circus, and diving off the high diving board, into the tiny bucket of water and bouncing over to the carousel, landing on a pair of camels, having snagged two bottled of ale along the way. A trick dive, indeed.vThe pun-filled ad is titled “‘DOUBLE-HOPPED’ is why it’s DOUBLE DRY .. and Double-Flavored, too!” I don’t think I realized that Pabst had made an ale, and it was called “Pabst Blue Ribbon Double-Dry Ale,” no less. The ad copy certainly suggests they were emphasizing the beer’s hop character, and then even mention the brewing process for this beer, or at least part of it.
Patent No. 2919193A: Process Of Preventing Haze Formation In Beverages
Today in 1959, US Patent 2919193 A was issued, an invention of Harry J. Sandell, for his “Process of Preventing Haze Formation in Beverages.” There’s no Abstract, although in the description it includes these claims:
The present invention relates to a method of reducing or preventing formation of hazes in fermented or unfermented beverages produced from cereals, fruits, other vegetable materials or parts thereof, and especially in malt beverages, e.g. beer, and in fruit juices and wines.
The present invention is based upon the surprising discovery that it is possible to prevent the formation of a haze in beverages such as, for instance, malt beverages, fruit juices and wines, by the addition of polyvinyl pyrrolidone or a homologue thereof in an excess over the above-mentioned quantity, i.e. 0 to 8 g. per hectolitre, which is necessary for maximum precipitation of the haze forming constituents. The process of the instant invention thus comprises adding polyvinyl pyrrolidone in a total quantity of at least 1 g. per hectolitre and in any case in an excess quantity of at least 50% over that needed for maximum precipitation. The stated lower limit 0 g. per hectolitre for the quantity of PVP that is needed for maximum precipitation either refers to the case (1) in which PVP having an average molecular weight of below about 15,000 is used and thus cannot form any precipitate or refers to the case (2) in which the kind or quality of beverage, e.g. beer, used does not give any precipitate with PVP even if the average molecular weight of the PVP used is above about 15,000. In the first-mentioned case, i.e. WhenP having a lower average molecular weight than 15,000 is used, it has been found, that a good result is obtained if the treatment with PVP is carried out according to the above-mentioned invention, i.e. by adding at least 1 g. of PVP per hectolitre. In the second case there is also obtained a good result if to the beverage there is added at least 1 g. of’PVP independent of its average molecular weight. While thus an excess of’P-VP of 1 g. per hectolitre might be considered as usable it has been found that when using PVP of an average molecular weight below about 15,000 or above about 15,000 it is suitable to add totally at least 5 grams of PVP per hectolitre provided that there is added at least 50% in excess over the quantity of PVP of’O to 8 grams per hectolitre that is needed for maximum precipitation of the haze forming-constituents with the PVP in question.
Patent No. 2065949A: Beer Cooling And Dispensing System
Today in 1936, US Patent 2065949 A was issued, an invention of Harry J. Sandell, for his “Beer Cooling and Dispensing System.” There’s no Abstract, although in the description it includes these claims:
The invention relates to a beer cooling and dispensing system, and has for its object to simplify and improve the efficiency of drawing beer from a storage refrigerator at one point and a dispensing 5 outlet at another.
The chief object of the invention is to provide a combination of devices adapted to contain an enclosed circulating and cooling medium, for the purpose of maintaining a uniform low temperature along a dispensing pipe contained therein.
Explanation In beer cooling and dispensing, the beer storage refrigerator is usually placed in the basement or some other convenient place that requires considerable piping and a coil to carry the beer and cool it from the storage refrigerator to the counter dispensing coil box. When this system is used, the beer leaves the cold refrigerator and runs exposed, then enters the iced coil, but due to the different go and uneven temperatures along the line of draught the beer cannot be drawn or controlled at the faucet without considerable waste.
Beer In Ads #2139: Hop … Hop … Hooray
Wednesday’s ad is for Pabst Blue Ribbon, from 1942. It’s a fairly odd cartoon with two window washers, all in red, jumping off a building and using their buckets as parachutes, just so they get a couple of beer. The pun-filled ad is actually titled “‘DOUBLE-HOPPED’ is why it’s DOUBLE DRY .. and Double-Flavored, too!” I don’t think I realized that Pabst had made an ale, and it was called “Pabst Blue Ribbon Double-Dry Ale,” no less. The ad copy certainly suggests they were emphasizing the beer’s hop character, and then even mention the brewing process for this beer, or at least part of it. “First, you see, hops are added as usual, in the brew kettles. Then, in a unique and costly process, huge sacks of succulent young hop blossoms are suspended in the tanks as the ale ages.” I don’t know how unique that was, it sounds pretty much like dry-hopping, though maybe it was unusual in the U.S. at the time. Or could simply have been adspeak hyperbole.
Patent No. WO2000078665A1: Beer Container
Today in 2000, US Patent WO 2000078665 A1 was issued, an invention of William Field Warwick, assigned to Carlton and United Breweries, for his “Beer Container.” Here’s the Abstract:
A beer container comprises an inner hollow shell (11) of blow moulded PET to hold beer, an outer hollow shell (12) of moulded high density polyethylene enclosing and supporting the inner shell and a spear structure (13) including a dispenser tube (14) extending from a bottom interior region of the inner shell (11) through to a dispensing outlet (16) at the top of the outer shell (12). Spear structure (13) incorporates valves (25, 26) for supply of pressurising gas into the interior of inner shell (11) and for dispensing beer through the dispensing outlet (16), both valves being formed of PET. When the container has been emptied of beer, the outer shell (12) can readily be separated from the inner shell (11) and spear structure (13) to allow separate recycling of the high density polyethylene material and the PET material.