Beer In Ads #2016: Carlsberg, My Daily Drink #1

Sunday’s ad is for Carlsberg, from the 1920s or 30s, I think. It was done by Alfred Schmidt, a well-know Danish illustrator, caricaturist and painter. He did four paneled ads, each one with the tagline “Min Deglige Drik,” which means “My Daily Drink.” In this ad, number one of four, a man is ordering a Carlsberg Pilsner, or HOF.


Patent No. WO2008101298A1: Brewing Apparatus And Method

Today in 2008, US Patent WO 2008101298 A1 was issued, an invention of Allan K. Wallace, assigned to Coopers Brewery Limited, for his “Brewing Apparatus and Method.” Here’s the Abstract:

The specification discloses brewing apparatus and a method for testing for end of fermentation of a fermenting brew. It has been determined that, once fermentation is complete, the temperature of a brew (such as beer) shows a tendency to stratify in horizontal layers. However, the activity of fermentation disrupts the tendency of the brew to stratify. Accordingly, the brewing apparatus comprises at least two temperature sensors positioned to measure a temperature difference between the temperature at a first height of the brew and the temperature at a second height of the brew. End of fermentation is identified if the temperature difference is greater than a threshold difference.


Beer In Ads #2015: Honeymoon Train

Saturday’s ad is for Carlsberg, from the 1910. In this ad, a couple appears to be in their train compartment on their honeymoon. The man’s bag is open on the bed, revealing bottles of Carlsberg Pilsner. They stare lovingly into each other’s eyes, though their minds are most likely on the full glasses of beer they’re clinking together. Now that’s the way to begin a successful marriage.


Ballantine’s Literary Ads: C. S. Forester

Between 1951 and 1953, P. Ballantine and Sons Brewing Company, or simply Ballentine Beer, created a series of ads with at least thirteen different writers. They asked each one “How would you put a glass of Ballantine Ale into words?” Each author wrote a page that included reference to their beer, and in most cases not subtly. One of them was C. S. Forester, who’s best known for his .

Today is the birthday of Cecil Louis Troughton Smith (August 27, 1899–April 2, 1966), who wrote under the nom de plume Cecil Scott or “C. S.” Forester. He “was an English novelist known for writing tales of naval warfare such as the 12-book Horatio Hornblower series, depicting a Royal Navy officer during the Napoleonic wars. Two of the Hornblower books, A Ship of the Line and Flying Colours, were jointly awarded the James Tait Black Memorial Prize for fiction in 1938. His other works include The African Queen (1935) and The General (1936).” His Ballantine ad ran in 1952.


His piece for Ballantine was done in the form of a letter reminiscing about first beers he’d tried doing his travels, including Ballantine the first time he came to New York City:

There’s always a first time for everything, and I still remember my first Ballantine Ale.

I had ordered my first “kleines hells” in Munich, my first Bock in Paris. As a rather bewildered young man in New York, I did a two-hour sight-seeing tour before being shipped to Hollywood, and in the half-hour before my train was to go, I had my first Ballantine Ale.

So my first recollection of Ballantine is linked with the Port of New York, the Empire State Building, and Grand Central Station. All of them were different from anything that had ever come into my experience — and all of them great.

Even then, I realized that the flavor of Ballantine Ale was unique. I thought it better than any brew I had met in Europe’s most famous beer gardens. I still do.


Patent No. 864560A: Keg Sprinkling Machine

Today in 1907, US Patent 864560 A was issued, an invention of Otto L. R. Ritter, for his “Keg Sprinkling Machine.” There’s no Abstract, although in the description it includes these claims:

This invention relates to sprinkling machines for sprinkling kegs, barrels, bottles, jars and analogous articles.

The invention primarily contemplates a machine provided with a rotatable and disappearing nozzle for applying the cleansing medium, the latter actuating the nozzle when supplied to wash or rinse an article gravity when the cleansing medium supply is cut off, thereby permitting the article to be readily removed after it has been washed or rinsed without in the least damaging the nozzle.

The invention further contemplates a machine provided with a support for the article to be washed or rinsed, said support being capable of rotation upon a vertical axis, and provided-with means for opening a hot or cold cleansing medium supply. The nozzle by its rotation projects the cleansing medium outwardly in all directions, and it is thus rendered more effective in treating a greater surface area of the article cleansed. The movement of the nozzle is rendered easy and Without obstruction when rotated by providing a ball bearing therefor, all of which will be more fully hereinafter set forth.


Beer In Ads #2014: A Good Bulletin

Friday’s ad is for Carlsberg, from the 1980s. In this ad, a pair of blokes are playing snooker, or billiards, although the six bottles of Carlsberg HOF on the table may make the game a little difficult. The sign in the wall reads “A Good Bulletin,” though I’m pretty sure they’re not talking about me. The text at the bottom says “HOF has the clean fresh pilsner taste.”


Patent No. 2253883A: Beverage Dispensing Display Bar

Today in 1941, US Patent 2253883 A was issued, an invention of Valentine Beecher, for his “Beverage Dispensing Display Bar.” There’s no Abstract, although in the description it includes these claims:

The main object of the invention is to provide a beer dispensing system in which a transparent, insulated dispensing riser extends directly from a beer keg in a pre-cooling chamber through a bar or counter provided with transparent windows through which the riser and its contents may be seen at all times.

Another object of the invention is to provide a transparent dispensing riser of the character referred to constructed in the manner of the well known Thermos or vacuum bottle to maintain the temperature of the beer’being dispensed during its passage from kegs in the pre-cooling chamber to a dispensing faucet mounted on the bar or counter, and thereby eliminate the cooling coils, air ducts and ice chambers heretofore used for this purpose.


Patent No. 2253940A: Brew Cooling Equipment

Today in 1941, US Patent 2253940 A was issued, an invention of Gerald D. Peet, for his “Brew Cooling Equipment.” There’s no Abstract, although in the description it includes these claims:

The present invention is concerned with the art of cooling brew within the original shipping and storage package, by the circulation of cooling fluid through hollow structures in heat conductive relation with the brew contents.

As conducive to a clear understanding of the invention, it is noted that in the practical operation of brew cooling and dispensing systems of a it would be sufficient, however, to keep the contents of the kegs on reserve at ‘a temperature well above dispensing temperature and yet sufficiently cool to prevent deterioration. An arrangement which would impart such lesser degree of refrigeration to the contents of the kegs on reserve would bring about economy in power consumption and in the capacity of the refrigerating installation when it is attempted to direct the cooling fluid through cooling passages of constant area, the desired economy is not readily attainable because it is the magnitude of the cooling conduit area submerged in the brew which primarily determines the temperature to which the brew is cooled, assuming that an adequate supply of refrigeration is available, as it is in practice.

Viewed from the aspect of the keg structure per se, rather than as a system and method of operation, it is noted that the cooling instrumentalities which engage the contents of brew kegs of the internally cooled type require periodic inspection to assure their operative and sanitary condition.

For convenience and economy, it is therefore an important object so to construct and arrange such coolers as to facilitate removal thereof from the keg structures for such inspection and for repair and re-installation or replacement as the case may be, and that without bling or breaking down the kegs.


Beer In Ads #2013: Cycling To Carlsberg

Thursday’s ad is for Carlsberg, from 1930. In this ad, a trio are riding their bicycles toward the same set of buildings as yesterday’s ad, but they’re having to work a lot harder to get there. The cyclist in the lead is pointing up ahead, presumably to their destination. Or perhaps it’s to the car already there and he’s lamenting their choice of transportation. I wonder if that’s the same car from yesterday’s ad and they’ve been there drinking for hours?


Historic Beer Birthday: Hans Adolf Krebs

Today is the birthday of Hans Adolf Krebs (August 25, 1900-November 22, 1981). He was a German-born British physician and biochemist. He was the pioneer scientist in study of cellular respiration, a biochemical pathway in cells for production of energy. He is best known for his discoveries of two important chemical reactions in the body, namely the urea cycle and the citric acid cycle. The latter, the key sequence of metabolic reactions that produces energy in cells, often eponymously known as the “Krebs cycle,” earned him a Nobel Prize in Physiology or Medicine in 1953. And it’s the Krebs cycle that is his relation to brewing, as it’s also known as the respiratory phase, the second aerobic state of the fermentation process immediately following the lag period.


Here’s a description of the Krebs cycle from Life Fermented:

The Krebs cycle, also known as the tricarboxylic acid (TCA) cycle or the citric acid cycle, is a circular and repeating set of reactions which requires oxygen. In beer making, this would occur in the first stage of fermentation when the yeast is pitched into a well aerated wort, and carries on until all oxygen is used up.
Pyruvate (are you tired of this word yet?) is first converted to acetyl-CoA (pronounced “Co-A”) in the following reaction:

pyruvate + 2 NAD+ + CoA-SH → acetyl-CoA + CO2 + NADH, with the help of the pyruvate dehydrogenase (PDH) complex. Note that this is the first time CO2 is produced, and yet more NADH is generated.

This acetyl-CoA then enters into a cycle of reactions which nets two molecules of CO2, one GTP (guanosine triphosphate, another unit of energy equivalent to ATP), three NADH, and one FADH2 (flavin adenine dinucleotide, which functions similarly to NADH). After the cycle completes, another acetyl-CoA molecule enters and the cycle repeats itself.

But wait, this just made more NADH, and we need to regenerate NAD+ so glycolysis can continue. Both the NADH and FADH2 now donate their electrons to a process called the electron transport chain/ oxidative phosphorylation. The result is a return of NAD to the NAD+ state, and a large amount of ATP cellular energy.

Because the Krebs cycle is so efficient at producing ATP energy units, this is the yeast’s preferred pathway. But, you’ll notice a rather conspicuous absence: ethanol. This is only formed in the absence of oxygen.

NPG x88332; Sir Hans Adolf Krebs

Here’s a biography of Krebs, from the Nobel Prize website:

Sir Hans Adolf Krebs was born at Hildesheim, Germany, on August 25th, 1900. He is the son of Georg Krebs, M.D., an ear, nose, and throat surgeon of that city, and his wife Alma, née Davidson.

Krebs was educated at the Gymnasium Andreanum at Hildesheim and between the years 1918 and 1923 he studied medicine at the Universities of Göttingen, Freiburg-im-Breisgau, and Berlin. After one year at the Third Medical Clinic of the University of Berlin he took, in 1925, his M.D. degree at the University of Hamburg and then spent one year studying chemistry at Berlin. In 1926 he was appointed Assistant to Professor Otto Warburg at the Kaiser Wilhelm Institute for Biology at Berlin-Dahlem, where he remained until 1930.

In I930, he returned to hospital work, first at the Municipal Hospital at Altona under Professor L. Lichtwitz and later at the Medical Clinic of the University of Freiburg-im-Breisgau under Professor S. J. Thannhauser.

In June 1933, the National Socialist Government terminated his appointment and he went, at the invitation of Sir Frederick Gowland Hopkins, to the School of Biochemistry, Cambridge, where he held a Rockefeller Studentship until 1934, when he was appointed Demonstrator of Biochemistry in the University of Cambridge.

In 1935, he was appointed Lecturer in Pharmacology at the University of Sheffield, and in 1938 Lecturer-in-Charge of the Department of Biochemistry then newly founded there.

In 1945 this appointment was raised to that of Professor, and of Director of a Medical Research Council’s research unit established in his Department. In 1954 he was appointed Whitley Professor of Biochemistry in the University of Oxford and the Medical Research Council’s Unit for Research in Cell Metabolism was transferred to Oxford.

Professor Krebs’ researches have been mainly concerned with various aspects of intermediary metabolism. Among the subjects he has studied are the synthesis of urea in the mammalian liver, the synthesis of uric acid and purine bases in birds, the intermediary stages of the oxidation of foodstuffs, the mechanism of the active transport of electrolytes and the relations between cell respiration and the generation of adenosine polyphosphates.

Among his many publications is the remarkable survey of energy transformations in living matter, published in 1957, in collaboration with H. L. Kornberg, which discusses the complex chemical processes which provide living organisms with high-energy phosphate by way of what is known as the Krebs or citric acid cycle.

Krebs was elected a Fellow of the Royal Society of London in 1947. In 1954 the Royal Medal of the Royal Society, and in 1958 the Gold Medal of the Netherlands Society for Physics, Medical Science and Surgery were conferred upon him. He was knighted in 1958. He holds honorary degrees of the Universities of Chicago, Freiburg-im-Breisgau, Paris, Glasgow, London, Sheffield, Leicester, Berlin (Humboldt University), and Jerusalem.

He married Margaret Cicely Fieldhouse, of Wickersley, Yorkshire, in 1938. They have two sons, Paul and John, and one daughter, Helen.

And in the Microbe Wiki, on a page entitled “Saccharomyces cerevisiae use and function in alcohol production,” under a section called “Fermentation of alchohol,” the Krebs cycle is placed in its portion in the fermentation process:

Saccharomyces cerevisiae is able to perform both aerobic and anaerobic respiration. The process begins with the yeast breaking down the different forms of sugar in the wort. The types of sugars typically found in wort are the monosaccharides glucose and fructose. These sugars contain a single hexose, which is composed of 6 carbon atoms in the molecular formula C6H12O6. Disaccharides are formed when two monosaccharides join together. Typical disaccharides in the wort are galactose, sucrose, and maltose. The third type of fermentable sugar in the wort is a trisaccharide. This trisaccharide is formed when three monosccharides join together. Maltotriose is the trisaccharide commonly found in the wort and is composed of three glucose molecules. The wort does contain other sugars such as dextrins but it is not fermentable by yeast10. These dextrins contain four monosaccarides joined together. In order for the yeast to use the disaccharides and trisaccharides they first must be broken down to monosaccharides. The yeast does this by using different enzymes both inside and outside the cell. The enzyme invertase is used to break down sucrose into glucose and fructose. The invertase catalyzes the hydrolysis of the sucrose by breaking the O-C (fructose bond). The other enzyme used is maltase, which breaks down maltose and maltotriose into glucose inside the cell. The enzyme does this by catalyzing the hydrolysis of the sugars by breaking the glycosidic bond holding the glucose molecules together.

Once the sugars are broken down into monosaccharides the yeast can use them. The primary step is called glycolysis. In this process the glucose is converted to pyruvate using different enzymes in a series of chemical modifications. The electrons from glucose end up being transferred to energy carrying molecules like NAD+ to form NADH. ATP is also formed when phosphates are transferred from high-energy intermediates of glycolysis to ADP. In the presence of oxygen aerobic respiration can occur. This occurs in the mitochondria of the yeast. The energy of the pyruvate is extracted when it goes through metabolic processes like the Krebs cycle. The products of this type of metabolism are ATP, H2O, and CO2. However if there is no oxygen present and an abundance of sugars, as in the wort, the yeast undergo alcoholic fermentation. This type of metabolism yields much smaller amounts of energy when compared to aerobic respiration. However, because of the large supply of sugars from the different grains the wort is a very good environment for fermentative growth. The alcoholic fermentation begins with the two pyruvate acquired from glycolysis. These two pyruvate are decarboxylated by pyruvate decarboxylase to form two acetaldehydes and CO2. The CO2 is the gas that is observed during fermentation as bubbles that float to the top of the wort creating the kräusen or beer head, the foam that is very characteristic of a freshly poured beer. Pyruvate decarboxylase is a homotetramer meaning it contains four identical subunits. This also means that is has four active sites. The active sites are where the pyruvate reacts with the cofactors thiamine pyrophosphate (TPP) and magnesium to remove the carbon dioxide9. The final step to form alcohol is the addition of a hydrogen ion to the aldehyde to form ethanol. This hydrogen ion is from the NADH made during glycolysis and converts back to NAD+. The ethanol is originally believed to serve as an antibiotic against other microbes. This form of defense ensures that bacteria do not grow in the wort, thus ruining the beer with off flavors. However recently with the boom of craft beer different bacteria have been purposefully added to create what is known as sour beer. The sour taste comes from the waste products of the bacteria.


To learn more about the Krebs cycle check out this video from the University of Oklahoma’s Chemistry of Beer – Unit 7 – Chemical Concepts: Krebs Cycle: