Patent No. 3195779A: Beverage Dispenser

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Today in 1965, US Patent 3195779 A was issued, an invention of William J. Ruff, for his “Beverage Dispenser.” There’s no Abstract, although in the description it includes these claims:

This invention relates to a beverage dispenser which is particularly useful for dispensing beer and other carbonated beverages.

One object of the present invention is to provide a new and improved device for dispensing carbonated beverages from cans or similar containers of relatively small capacity, such as one gallon, for example.

Another object is to provide a new and improved beverage dispenser in which the beverage is supplied in cans having openings which are sealed initially with closure plugs made of rubber or rubberlike material.

A further object is to provide a beverage dispenser in which the beverage to be dispensed is withdrawn from the cans by means of tapping pipes which are adapted to penetrate the rubber plugs mounted in the openings in the cans.

A further object is to provide a beverage dispenser in which each can is provided with two openings closed with rubber plugs, one plug being adapted to receive a tapping pipe for withdrawing the beverage while the other plug is adapted to receive a tapping pipe through which carbon dioxide (CO) under pressure is introduced into the can to provide pressure for dispensing the beverage.

Another object is to provide new and improved beverage cans having rubber closure plugs, each of which is formed with an imperforate diaphragm, together with means forming a recess for receiving the remnant of the diaphragm after the diaphragm has been punctured by a tapping pipe. It is a further object to provide a new and improved rubber or rubberlike closure plug of the foregoing character which is constructed and arranged to prevent any leakage between the tapping pipe and the plug, and also to prevent the tapping pipe from being pushed outwardly through the plug by the force produced by the CO pressure in the can.

A further object is to provide such a new and improved rubber plug which is formed with a lower sleeve portion having a bore therein which is initially of a substantially smaller diameter than the tapping pipe, so that the sleeve portion will be stretched substantially by the insertion of the tapping pipe, the sleeve portion being adapted to grip the tapping pipe tightly, due to the stretching of the sleeve and also due to the pressure of the CO on the sleeve.

Another object is to provide a new and improved beverage dispenser adapted to dispense carbonated beverages from sealed can of small size so that the dispensed beverage will always be fresh and will be prevented from going hat or stale.

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Patent No. 2124308A: Device For Instantaneously Cooling Beer And Dispensing Same

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Today in 1938, US Patent 2124308 A was issued, an invention of Stephen Mezzapesa, for his “Device For Instantaneously Cooling Beer and Dispensing Same.” There’s no Abstract, although in the description it includes these claims:

It is a defect of present systems and methods off dispensing, that when the faucet is first opened there is often a squirt of gas and foam-spattering the beer and wasting it; The excess foam filling the glass’ held under the faucet must be removed and displaced by beer; causing a Waste of the been forming the-foam, Also the gas lost this way tends to leave the remaining beer flat. Some of the present systems have relief valves for the gas, to obviate the above noted defect. This also tends to leave the dispensed beer flat.

invention-consists in a device for forcing the beer from the storage receptacle or barrel into a thin sheet by passing it between closely spaced walls and then causing the beer after it has-passed between the walls to pass through an exceedingly fine orifice from whence it passes through’a length of the standard size beer tubing’ to its place of discharge at the “faucet. Experiment has shown that this causes the undissolved’ gas or air in the system to be evenly distributed throughout the discharged liquid in small bubbles. It breaks up the large bubbles into small ones, and reduces the foam to liquid. It permits the use of greatly increased pressure with the-resultant solution of more gas-in the beer, giving; rise tok a more zestful and tangy beer; The” closeness of the walls is such that the-force-of–capillarity is brought into play to help reduce the foam. There is also a straining action obtained by the closeness of the walls, 40 and smallness of the orifice largely preventing the foam which leaves the storage receptacle or” barrel with the beer from passing through the space between; the walls to the place of discharge; At the place Where the beer is formed into a thin sheet” it is preferably passed through a refrigerating medium; the thinness of the sheet effecting a rapid and thorough cooling of the beer.- The cooling at” this location further helps the reduction of foam and the elimination of large bubbles by the increased solubility of the gas in the colder beer.

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Patent No. 607770A: Apparatus For Pasteurizing Beer

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Today in 1898, US Patent 607770 A was issued, an invention of William J. Ruff, for his “Apparatus For Pasteurizing Beer.” There’s no Abstract, although in the description it includes these claims:

My invention has for its object an improved apparatus to be utilized in pasteurizing beer, whereby the operation is more perfectly carried out and the beer more effectually and uniformly treated and its chemical properties preserved.

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Patent No. 2354092A: Art Of Brewing Beer, Ale, Or Near-Beer

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Today in 1944, US Patent 2354092 A was issued, an invention of Berthold Stein, for his “Art Of Brewing Beer, Ale, Or Near-Beer.” There’s no Abstract, although in the description it includes these claims:

The present invention includes both the process of brewing as hereinafter described, and the beverage or resulting product thereof, and when referring to beer it is intended to include ale and near-beer, and analogous beverages of the same class Beer as well as ale is generally described as a fermented malt liquor with an average percentage of alcohol of from three to four per cent. by weight, or sometimes less, as in near beer, which may have about one-half per cent. It has a mildly bitter and aromatic flavor and odor. The brewers have. always attempted to give the beer an aromatic hop flavor and odor. Up to date, they have not succeeded in doing so. The bitter and so-called aromatic flavor is to be derived from. the hops. which are used in the brewing process. While all kinds of beer and` ales taste more or less bitter, there are no beers brewed which really have an aromatic hop flavor and odor. This is due to the processes and apparatuses which are employed in the brewing of beer and ale. All beers and ales have a more or less pronounced bitter taste, and they often have a disagreeable taste and odor as well. The latter is derived principally from the cellulose matter of the husks of the grain, and the fatty oils contained in the grain, such as barley, corn or rice. These bitter tastes and disagreeable odors are the principal reasons why so many people do not drink beer. It is generally understood that beer and ale is made from malt, and hops. In this country, however, beer and ale is brewed mostly from a mixture of barley malt (about 70%), and cereals unmalted (about 30%), namely, corn, rice, corn. Syrups or sugars, and hops. The hops in the brewing of beer and ales are used as a spice or condiment with a view to overcoming the above-mentioned bad taste and odor.

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Patent No. 3677458A: End Loading Twin Beverage Carton

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Today in 1972, US Patent 3677458 A was issued, an invention of Dickinson Gosling, assigned to John Labatt Ltd, for his “End Loading Twin Beverage Carton,” which is fancy way of saying a 12-pack carton. Here’s the Abstract:

An end loading, twin carton separable into two cartons, embodying folded handles usable in the twin and also the separated mode. A blank for the carton is also disclosed.

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Patent No. 795237A: Bung

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Today in 1905, US Patent 795237 A was issued, an invention of Henry Schmidt, for his “Bung.” There’s no Abstract, although in the description it includes these claims:

This invention relates to new and useful improvements in bungs especially designed for use in connection with beer-kegs, beer-barrels, and similar vessels or packages; and it consists in the construction and arrangement of parts hereinafter fully set forth, and point ed out particularly in the claims.

The object of the invention is to provide simple and efficient means for closing the bung-hole or the aperture through the bung bushing in a manner to prevent the escape of the contents, to protect the rubber or other compressible washer from the deleterious action of the beer or similar liquid, and to enable the bung to be quickly and easily removed and readily replaced, the same bung being adaptable for use many times.

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Patent No. 3044879A: Anactinic Malt Product And Hop Extract Therefor

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Today in 1962, US Patent 3044879 A was issued, an invention of William C. Herwig, Thomas L. Kissel, and Gilbert H. Koch, assigned to Miller Brewing, for his “Anactinic Malt Product and Hop Extract Therefor.” There’s no Abstract, although in the description it includes these claims:

This invention relates to manufacture of anactinic malt beverages such as beer and ale, and to intermediate products.

It is well known that beer and ale and similar malt beverages are produced from water, barley malt, adjuncts and hops. The malt and adjuncts furnish the carbohydrates and other growth essentials which make up the wort. This wort, boiled with hops, in turn forms the basic substance for fermentation in the fermenting tanks. The hops give the characteristic bitter flavor and pleasant aroma to the beer. They assist in preserving the beer and improve its foam holding capacity.

Unfortunately, beer and ale and other similar malt beverages are not stable to light. Light of both visible and-invisible wave lengths affects them adversely producing actinic damage in the form of a characteristic skunky odor. Such a beer is commonly known as light struck. The actinism is caused by chemical changes, producing compounds probably mercaptans in nature. Tests show that the olfactory threshold level of odoriferous compounds of this character is very low, in the range of a few parts per billion. This shows clearly the acute nature of the problem. 7 Many efforts have been made in the past to overcome this difficulty. Much time has been expended on packaging of beer and ale to exclude light. Colored bottles have been used and opaque packages are common. It is not uncommon to label them Do Not Expose to Light.

To compete with modern day merchandising, a malt beverage has to be removed from the case and put on the shelf, or at least a portion of the container is exposed for easy vision and access. Modern reach-in coolers have clear glass windows and fluorescent lights which aggravate the problems. Even canned beer or keg beer can be adversely affected by sunlight if, as is usually the’ case, it is drunk from a glass. glass to direct sunlight for a short a time as a few minutes will result in the impairment of the taste and production of the characteristic skunky odor. Beer at picnics and sporting events is often exposed for hours to direct sunlight. In such cases, the deleterious effects can be very marked.

q We have discovered a way to overcome the hazard of product exposure to light which forms the basis of our invention, and have thereby achieved a substantially anactinic malt beverage. The term anactinic is intended The exposure of beer in the 3,044,879 Patented July 17, 1962 bitterness in the finished product, but eliminate the photoactive elements thereof.

A still further object of the, present invention is to provide a method of treating hop extract in the presence of a reducing agent to provide a concentrated product having particular application in malt beverages production, whereby its use will not affect the desired characteristics of the beverage, but will eliminate photoactive elements therein.

The soft resins and oils, which are contained in the glands produced on the hops and known as lupulin glands, are valuable constituents of the hops as used ,in the brewing process. The soft resins consist principally of (a) the alpha acids, (b) the beta acids, and (c) the uncharacterized soft resins. The alpha acids are known as humulones and the beta acids are known as lupulones. The alpha acids are the source of antiseptic and bitter substances in beer. The beta acids or lupulones have low solubility in kettle wort and beer, thus do not appreciably enter into the brewing process.

It is known that chemical changes are made in the humulones during brewing resulting in the compounds known :as isohumulones, i.e. isohumulone, isocohumwlone, isoadhurnulone, and isoprehumulone. These isocompounds are formed in the kettle during the boiling stage of the brewing process, and we have discovered that these compounds are the ones that cause the beer to become sensitive to light in the presence of sulfhydryl comhumulone, and prehumulone, is isomerized to the corresponding isohumulones. It is known that during the isomerization of the humulones to isohumulones, a new side chain is formed which now contains a carbonyl group.

It is these isohumulones-isohumulone, isocohumuloue isoadhumulone, and isoprehumulone which we have found to be involved in the photochemical reaction with sulfhydryl compounds to produce the ‘actinic damage resulting in the characteristic light struck aroma.

to succinctly describe a beverage which will not be subject to actinic damage. The word is herein coined and is derived from the word -actinic plus the prefix an, meaning not. This is the Greek equivalent to the Latin in and consists of alpha privative plus nu movable.

We have found that three factors are necessary for the reaction causing malt beverages. to become light struck. They are photo energy in the wave length region of 1,000 to 10,000 angstroms, a sulfhydryl bearing compound, and a chemical component derived from the raw materials, hops, during the brewing process.

The primary object of the invention is to provide a hop extract and malt beverage that is stable to light and will not produce unpleasant olfactory characteristics.

A further object of the invention is to so treat the hops in malt beverages so as to retain the aroma, bouquet and We are of the belief that when the isohumulones are group can be altered by means of reduction to a secondary alcohol, and by such alternation, be prevented from reacting with the sulfhydryl groups normally present in beer components.

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Patent No. 523274A: Apparatus For Collecting Dripping From Beer Faucets And Returning Same To Kegs Under Gas Pressure

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Today in 1894, US Patent 523274 A was issued, an invention of Harry Genovar, for his “Apparatus for Collecting Dripping from Beer Faucets and Returning Same to Kegs Under Gas Pressure.” There’s no Abstract, although in the description it includes these claims:

The object of my invention is to provide means whereby the drippings and waste from beer faucets and other sources may be easily and quickly returned to the keg, without loss of gas from the latter and Without impairing the quality of the beer.

In retailing beer by the glass, it is usually drawn directly from the keg through pipes which traverse a refrigerating chamber, carbonic acid gas being supplied to the keg at a substantially uniform pressure. The presence of large quantities of foam, as the beer comes from the faucet, and the necessity of running off the larger part of the foam, entails a considerable waste, as the beer into which this foam is resolved soon parts. with its gas and becomes stale.

It is the purpose of my invention to provide means whereby this waste may be entirely avoided without involving more than an extremely moderate expense for apparatus which may be easily operated by any person with a small expenditure of time and labor.

The invention consists in the several novel features of construction and new combinations of parts hereinafter fully explained and then particularly pointed out and defined in the claims which follow this specification.

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Patent No. 3392879A: Beer Dispenser

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Today in 1968, US Patent 3392879 A was issued, an invention of Eugene Blea, for his “Beer Dispenser and the Like.” There’s no Abstract, although in the description it includes these claims:

This invention relates generally to vending machines. More specifically it relates to machines for vending beer in bottles or in cans.

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Patent No. 301860A: Valve For Regulating The Supply Of Liquor

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Today in 1884, US Patent 301860 A was issued, an invention of Peter James Catterall and Edward Birch, for their “Valve for Regulating the Supply of Liquor.” There’s no Abstract, although in the description it includes these claims:

Our improvement relates to the invention for which we obtained Letters Patent of the United States No.’ 253,683, dated February 14, 1882, and is partly or wholly applicable for other purposes and the object of our invention is to form an improved valve for regulating the supply of beer, water or other liquid. We attain this object by the mechanism illustrated in the accompanying drawings, in which Figure 1 is an elevation showing the valve applied to apparatus for raising beer or other liquid. Fig. 2 is a sectional elevation upon a larger scale of the valve. Figs. 3 and 4 are sectional elevations of a modified form of the valve. Fig. 5 is a sectional elevation of the back-pressure valves. Fig. 6 is an elevation, partly in section, of the ball-valve in the water-supply pipe, and of the treadle for actuating the same. Fig. 7 is a plan of Fig. 6. Fig. 8 is a sectional elevation of an air-vessel for the prevention of concussion in the water-supply pipe; and’Fig. 9 is a detached view in section, showing our arrangement for connecting the chamber to the water-chest.

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