Patent No. 3760968A: Composite Container Article

patent-logo
Today in 1973, US Patent 3760968 A was issued, an invention of S. Amberg, C. Heyne, and J. Meincer, assigned to Owens Illinois Inc., for their “Composite Container Article” Here’s the Abstract:

The invention disclosed relates to an improved container article for pressurized products, such as beer, beverages, and the like, which is made from a glass bottle or jar and a sheet of shrinkable plastic material pre-decorated as flat sheet, then wrapped on a mandrel to a sleeve that is telescopically inserted over the major side wall of the bottle so that a lower marginal end thereof overhangs the bottom end of the bottle. The sleeve may be of a pre-foamed or non-foamed plastic material and is shrunken in situ by heat so that it fits snugly on the bottle surface and conforms to the body around its shoulder, side wall and its lower corner radius or heel and onto the bottom end of the bottle protecting the glass against surface damage, providing a pre-printed label or decoration for the bottle and covering the bearing surface and lower corner radius of the bottle protecting those areas plus affording coaster protection to furniture or like surfaces. The orientation of the plastic is major on the peripheral dimension of the sleeve and minor on the axial dimension. Antistatic compounds are applied to the surface opposite the printed surface also priming the bottle for good cohesion of the sleeve. The plastic sleeve has a skin depth differential, the thicker skin being adjacent the bottle.

US3760968-1
US3760968-2
US3760968-3

US3760968-4 US3760968-5

US3760968-6 US3760968-7

US3760968-10

Patent No. 831635A: Beer Pipe Cleaner

patent-logo
Today in 1906, US Patent 831635 A was issued, an invention of Joseph Strunce, for his “Beer Pipe Cleaner.” There’s no Abstract, although in the description it includes these claims:

This invention relates to certain new and useful improvements in an apparatus to be used for cleaning pipes, and while it is more especially intended to be employed for cleaning beer-pipes, such as are used for drawing beer from kegs, casks, or vessels, yet it is applicable for cleaning pipes used for other purposes; and it consists in certain peculiarities of the construction, novel arrangements, and operation of the various parts thereof, as will be hereinafter more fully set forth and specifically claimed.

US831635-0

Patent No. 3104974A: Process For Improving The Brewing Characteristics Of Hops

patent-logo
Today in 1963, US Patent 3104974 A was issued, an invention of Pavel Weiner, for his “Process For Improving the Brewing Characteristics of Hops.” There’s no Abstract, although in the description it includes these claims:

Hops which have been freshly picked and are then used either immediately, or after having been stored for a reasonably short period, for brewing, contain etheric oils which are of considerable importance for the taste of the resulting beer. Since hops cannot always be processed immediately after picking, the storage of hops represents a special problem, since hops stored in the open air start to decompose immediately even when given a conventional drying treatment to reduce their water content to from about 10 to 12% by weight. Decomposition proceeds more rapidly if the air in contact with the hops is moist, and if the temperature at which the hops are stored is high.

Known methods of ensuring that hops retain their desirable qualities even during long storage are, therefore, based on storing the hops at a low temperature and in dry air, or on keeping atmospheric air away from the hops while they are in store and while they are being conveyed to the brewery. The hops are therefore placed in gas-tight vessels, the air being then sucked out of the vessel and replaced by an inert gas, usually carbon dioxide. In another known process to improve the keeping properties of hops, they are compressed into a rigid block, then enclosed in a gas-previous envelope, and temporarily subjected to a low ambient pressure of from about 1.5 to 2.3 mm. of mercury, whereafter they can be stored in the open air for a longer but still limited time.

All these methods of storing or improving the keeping properties of hops are expensive, increase the cost of the hops, and cannot prevent the gradual advance of the decomposition processes which start immediately the hops have been picked. Such processes lead to the formation and collection in the hops of undesirable odorants and flavoring substances which are imparted very rapidly to the beer brewed with such hops. Although some of these volatile substances evaporate with the steam while the mash is being boiled with the hops, the flavor of the mash is nevertheless impaired and this deficiency is clearly perceptible in the finished beer.

The main groups of flavoring substances which impair the taste of beer are substances which are naturally present in some kinds of hops, substances arising out of natural aging of the hops, and substances produced by very bad storage conditions.

There are also other flavoring substances which the hops can pick up from the ambient air while they are in store.

Many breweries endeavour to improve the brewing properties of a hop having undesirable flavor substances by brewing or even boiling the hops before they are added to the mash. This step does not remove all the unwanted substances and also has the disadvantage of removing from the hops ingredients which are very important for brewing, for such ingredients are, like the unwanted decomposition products, etheric oils or resins which are readily soluble in water and are transferred into the water used for brewing or boiling and so separated from the hops with such water.

According to the present invention loose hops are introduced into a gas-tight vessel which is then evacuated to a pressure between 15 and mm. of mercury and maintained at that pressure for from 15 to 60 3,104,974 Patented Sept. 24, 1963 ice minutes by introducing pure air or a neutral gas as the remaining atmosphere is sucked out.

This process has the effect of removing from the hops every kind of flavor substance which impairs the beer, but only such substances, and so does not significantly reduce the content in the hops of these flavor substances which are important for brewing.

What the residual pressure maintained in the treatment vessel should be, within the limits specified, depends upon the extent to which unwanted flavor substances are present in the hops, but the pressure should not go any lower than the bottom limit of 5 mm. of mercury, since at this pressure the hops start to release the volatile aroma substances which are useful in brewing. Similarly, the treatment time largely depends upon the proportion of unwanted flavour substances, but it is better to treat the hops at a relatively high residual pressure in the vessel for a relatively long time, rather than to reduce the residual pressure to the lower limit specified or even further in order to shorten the treatment time.

The results of the treatment just outlined can very easily be determined directly after treatment by an odor test. If such a test is unsatisfactory, the treatment can readily be repeated one or more times.

To ensure that decomposition and production of further unwanted flavorings does not restart in hops which have been treated in accordance with the invention, it is preferable to apply the process according to the invention immediately before the hops are added to the mash.

If, as is often done, the hops are ground before being added to the mash, it is convenient to apply the process according to the invention after the hops have been ground, since unwanted flavoring substances are formed as a result of the heat generated when the hops are ground. Treatment after grinding removes these undesirable substances.

The apparatus for carrying out the process is very simple for instance, the vessel can have, in addition to the connection for the suction pump, another connection through which it can be connected to a fresh air or inert gas source. This other connection can take the form of a valve which opens when the required pressure in the vessel is reached, so that the air or gas enters the vessel as soon as the pressure to which the valve has been set is reached and for as long as that pressure is maintained.

Extended experiments and the practical application of the process according to the invention have confirmed that all the disadvantages associated with the hop are obviated, hop aroma is improved very considerably, and so unwanted flavoring substances or odorants do not enter the beer, thereby yielding in a beer having a very fine aroma.

Example From a hop pocket which had bee-n stored for several months, a proportion having an unpleasant cheesy smell was removed, loosened up by being crumbled, and subjected to a low pressure of 10 mm. of mercury for 15 minutes. The atmosphere which continued to be sucked out of the vessel after the pressure of 10 mm. of mercury had been reached because of continuing operation of the pump was replaced by a supply of fresh air. The cheesy smell was not perceptible after this treatment, and the beer brewed with the hops thus treated was free of any unwanted secondary flavor.

hops_v1.12

Patent No. 3403029A: Reconstituted Beer Process Using Fractional Crystallization

patent-logo
Today in 1968, US Patent 3403029 A was issued, an invention of Emil A. Malick, assigned to Phillips Petroleum Co., for his “Reconstituted Beer Process Using Fractional Crystallization.” There’s no Abstract, although in the description it includes these claims:

Reconstituted beer is formed by fractionally crystallizing a beer product to form a concentrate containing some precipitate and a separate precipitate containing fraction, holding at least the concentrate at the temperature of the fractional crystallization process to allow additional precipitation to take place, heating at least the concentrate to allow redissolving of flavor bodies and the like from the precipitate, combining the heated concentrate and separate precipitate containing fraction, and separating precipitate from the combination.

US3403029-0

Patent No. 4542682A: Lauter Tuns

patent-logo
Today in 1985, US Patent 4542682 A was issued, an invention of John C. Hancock, for his “Lauter Tuns.” Here’s the Abstract:

A lauter tun (10,100) has a bottom (16) comprising two flat plates (18,20) joined together on a straight line (see 22), each plate (18,20) sloping downwardly from the center-line to the peripheral wall (14) of the tun, such that during flushing, water flows down each slope to flush solids towards two large collection points (26) located at the lowest point of the bottom 16.

US4542682-1a
US4542682-4 (1)
US4542682-3 (1)
US4542682-2 (1)

Patent No. 20100236113A1: Cover Resembling A Beverage Container

patent-logo
Today in 2010, US Patent 20100236113 A1 was issued, an invention of Shelagh McNally, assigned to Big Rock Brewery, for his “Cover Resembling a Beverage Container.” Here’s the Abstract:

A cover for hay bales and other three dimensional objects, and a method of advertising using the cover is described. The cover is generally of a size and shape to be wrapped about an cylindrical object having the relative proportions of a beverage can. When the cover is applied to hay bales, round bales may be stacked to provide suitable proportions. The cover bears indicia associated with a particular brand and/or type of beverage, such that the covered bales will resemble an enlarged version of the particular beverage can, thereby providing suitable advertising benefit to the beverage company.

US20100236113A1-20100923-D00001
US20100236113A1-20100923-D00002
US20100236113A1-20100923-D00003
US20100236113A1-20100923-D00004
US20100236113A1-20100923-D00005
US20100236113A1-20100923-D00006
US20100236113A1-20100923-D00008

Patent No. 739595A: Cooling Apparatus For Liquids

patent-logo
Today in 1903, US Patent 739595 A was issued, an invention of Hugo Fluegge, for his “Cooling Apparatus For Liquids.” There’s no Abstract, although in the description it includes these claims:

My invention relates to cooling apparatus for liquids; and the object of my invention is to provide an apparatus by means of which the carbonic-acid gas used in an apparatus for supplying beer or other similar liquids under gaseous pressure can at the same time be also used for the purpose of cooling `the liquid to be served out, this device therefore doing away with the necessity of cooling the liquid by means of ice, as hitherto was usually the case.

The principal feature of my cooling apparatus is the arrangement of a spiral pipe, which is securely fixed within a chamber containing water or other similar fluid. The carbonic-acid gas which flows through this spiral pipe cools the water surrounding the pipe to such an extent that it begins to freeze. Consequently the liquid to be served out, which is contained in air-tight glass cylinders and which are surrounded by the freezing water, can be cooled in this manner to any required degree.

US739595-0
US739595-1

Patent No. 568133A: Apparatus For Barreling And Bunging Beer

patent-logo
Today in 1896, US Patent 568133 A was issued, an invention of Alfred E. Feroe, for his “Apparatus For Barreling and Bunging Beer.” There’s no Abstract, although in the description it includes these claims:

My invention relates to an apparatus for barreling and bunging fermented liquors, and the object and purpose of my invention is to produce a means whereby carbonated liquors may be barreled and confined by any kind of bung without the loss of liquor or gas during the operation.

US568133-0
US568133-1
US568133-2

Patent No. 3607298A: Hop Concentrates

patent-logo
Today in 1971, US Patent 3607298 A was issued, an invention of Robert O. V. Lloyd and William Mitchell Hatfield, assigned to Bush Boake Allen Ltd., for his “Hop Concentrates.” There’s no Abstract, although in the description it includes these claims:

The present invention relates to hop extracts, including isomerized hop extracts and to processes for their production.

Hops contain, among other things: soft and hard resins including such weakly acidic compounds as humulones (e.g. humulone, cohumulone and adhumulone) and lupulones; essential oils which are those relatively volatile oils which contribute to the characteristic odor of hops; fixed oils, which are contained in the hop seeds and are not readily distilled or extracted by hot water; and water-soluble material such as tannins and proteins.

In the traditional brewing process hops are boiled with wort, which is an aqueous solution of malt sugars. As a consequence of the boiling, a variety of resins and oils pass into the wort. Of these the most important are the humulones, which on boiling are partially isomerized to form water-soluble isohumulones. It is believed that the isohumulones are the principle bittering agent present in the finished beer, but a very large number of other compounds of widely differing chemical nature are also present in traditional beer and contribute to its properties. in the traditional process only a small proportion of the humulones present in the hops are isomerized and taken into solution. Further disadvantages of the traditional method are the need to store a large bulk of hops, which are liable to deteriorate, and the variability of flavor between batches.

The extraction of hops by solvents to give hop extracts which can be used to replace or augment hops in the brewing of beers and ales has received considerable attention for many years. This problem has attracted increased attention during the last l years because of the development in the chemistry of hop constituents and because the brewing industry has become rather less conservative in its attitude toward changes in materials and methods.

DSCN2724

Patent No. 1391561A: Food Product Obtained From Brewers’ Yeast

patent-logo
Today in 1918, US Patent 1391561 A was issued, an invention of John C. Miller, for his “Food Product Obtained From Brewers’ Yeast.” There’s no Abstract, although in the description it includes these claims:

Brewers waste yeast when dried has for some years been utilized for a force feed for animals. When analyzed, the dried brewers yeast contains, on an average, about fifty-four per cent crude protein, twenty-five per cent nitrogen free extract, two per cent crude fat and ten per cent ash and fiber.

I have discovered that when properly prepared, a flour can be obtained from the brewers waste yeast which can be effectively and properly used when mixed with wheat flour, or when used by itself, as a food product for human consumption.

In the processes heretofore employed in drying brewers yeast, the material has been dried on steam heated rollers and scraped therefrom from by scraping knives, which renders the material coarse and gritty. The older dried products have never been suitable for either as a substitute for or when mixed with wheat flour for human consumption.

In preparing my product, the wet material in the preferred apparatus is delivered into the rapidly rotation cylinder from which it is discharged by centrifugal force at the delivery end of the cylinder in the form of a very fine annular spray and is there subjected to a current of heated air, which is blown annularly across the centrifugally discharged material, so that the moisture is very rapidly taken up and the material can be readily collected in the form of a dry powder free from grit and in the condition of a flour.

US1391561-0