Patent No. 4659662A: Batch Fermentation Process

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Today in 1987, US Patent 4659662 A was issued, an invention of Win-Pen Hsu, assigned to J. E. Siebel Sons’ Company, Inc., for his “Batch Fermentation Process.” Here’s the Abstract:

Ethanol and fermented beverages such as beer or wine are produced in a batch process by contacting a fermentable substrate with yeast cells encapsulated within a porous, semi-permeable material. Contacting is carrier out in a vessel containing the substrate and a semi-permeable retaining means submerged in the substrate. Encapsulated yeast cells are maintained below the retaining means and in contact with the substrate during fermentation while being freely movable in a portion of the substrate. The retaining means is permeable to the substrate and is substantially impermeable to the encapsulated yeast cells. Preferably, the matrix encapsulating the yeast cells is an alginate gel.

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Beer In Ads #1531: Finest Beer Carole Landis Ever Tasted


Monday’s ad is for Schaefer Beer, from 1947. It’s one of a series of ads Schaefer did with famous people talking about the “Finest Beer I Ever tasted.” In this one, it’s Carole Landis, who was an American actress in the late 1930s through around 1948. Although you can’t see why in this photo, Landis’ nickname was “The Chest.”

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Patent No. 5203181A: Container-Cooler

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Today in 1993, US Patent 5203181 A was issued, an invention of Charles E. Brossia, Philip S. Desmond, and Eckhard F. Rahn, assigned to Miller Brewing Company, for their “Container-Cooler.” Here’s the Abstract:

A container-cooler for a beverage, such as beer, includes a conventional keg-shaped outer shell, an inner vessel for containing the beverage retained within the shell, and a space between the inner vessel and the outer shell for receiving a cooling medium, such as ice.

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Patent No. 1581918A: Production Of Fermentable Worts

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Today in 1926, US Patent 1581918 A was issued, an invention of William Hastings Campbell, for his “Production of Fermentable Worts.” There’s no Abstract, but the description states that “This invention relates to the production of fermentable worts, the production of industrial alcohol and the cultivation of yeast, and has for its object to provide improvements therein.” Here’s a bit more.

The invention consists broadly in the process of producing fermentable worts and the cultivation of yeast which comprises introducing the liquor component of the wort and the solid material from which the fermentable bodies are derived into apparatus in which a plurality of superimposed inclinable diaphragms are arranged, allowing the solid material to settle on the diaphragms, withdrawing the wort and discharging the solid material from the apparatus after a suitable washing operation to extract the soluble bodies mechanically held thereby.

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Patent No. 3178896A: Beer Keg Cooler

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Today in 1965, US Patent 3178896 A was issued, an invention of Bjorn P. Sandsto, for his “Beer Keg Cooler.” There’s no Abstract, but the description states that “This invention relates to a new and improved beer keg cooler for use in cooling small beer kegs and other items, characterized by the simplicity of its cooling system and the portability and freedom from moving parts of the cooler itself.”
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Patent No. 2675822A: Beer Dispenser With Means For Controlling The Head Of Foam

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Today in 1954, US Patent 2675822 A was issued, an invention of Alfred W. Redlin, for his “Beer Dispenser with Means for Controlling the Head of Foam.” There’s no Abstract, but the description states that “This invention relates to a beer dispensing system and is particularly directed to a system designed to dispense liquid beer with the full carbonization retained in solution therein, and foam in separate quantities desired.”
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Patent No. 5304384A: Rapid Cooling

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Today in 1994, US Patent 5304384 A was issued, an invention of Cameron R. Murray and William J. Van der Meer, assigned to Labatt Brewing Company Limited, for their “Rapid Cooling.” Here’s the Abstract:

A process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled, cooled and fermented and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beer is then mixed for a short period of time with a beer slurry containing ice crystals, without any appreciable collateral increase in the amount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.

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