Patent No. 20100236113A1: Cover Resembling A Beverage Container

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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.

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Patent No. 739595A: Cooling Apparatus For Liquids

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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.

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

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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.

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Patent No. 3607298A: Hop Concentrates

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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.

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

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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.

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Patent No. 264457A: Beer Faucet And Tap

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Today in 1882, US Patent 264457 A was issued, an invention of George Hirschman, for his “Beer Faucet and Tap.” There’s no Abstract, although in the description it includes these claims:

My invention relates to devices for tapping barrels and casks; and it consists in a sleeve adapted to be screwed or otherwise attached to a metal bushing surrounding the plug or bung, and a shouldered faucet arranged to move a limited distance longitudinally within the sleeve, so that if forced back by the pressure of the liquid it can move only such limited distance, but is held in position to be driven to its place.

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Patent No. 633341A: Siphon For Beer

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Today in 1899, US Patent 633341 A was issued, an invention of Johann Dreckmann, for his “Siphon For Beer.” There’s no Abstract, although in the description it includes these claims:

This invention consists of an improved construction of fountain or siphon for drawing beer and carbonated or aerated drinks.

The herein-described fountain or siphon comprising two vessels, one a liquid-receptacle and the other a gas-receptacle with a reducing-valve connecting the two and a check-valve opening from the liquid-receptacle into the gas-receptacle, whereby a substantially constant pressure is maintained in the liquid-receptacle while dispensing therefrom, substantially as described.

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Patent No. 505424A: Beer Tempering Device

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Today in 1893, US Patent 505424 A was issued, an invention of Gustav Kruse, for his “Beer Tempering Device.” There’s no Abstract, although in the description it includes these claims:

The object of my invention is to provide a beer tempering device in which the difficulty of cleaning the pipes, or worm, thereof shall be reduced to a minimum and in which, at the same time, it may be done to perfection.l As heretofore constructed these devices were uncleanly and, consequently, unhealthful because there was no known means of cleaning them thoroughly, and; hence, where the government looks after the sanitary properties of such devices, their use has been prohibited, generally, because; even after a thorough cleansing with known methods, their cleanliness was either doubtful, or: ultimately, could be proved to be unsatisfactory. To overcome said difficulties I have devised a `new mechanism which, when used according to my direction will overcome all objections and be perfectly clean.

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Historic Beer Birthday: Louis X, Duke of Bavaria

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Today is the birthday of Louis X, Duke of Bavaria (September 18, 1495-April 22, 1545). Louis X (or in German, German Ludwig X, Herzog von Bayern), “was Duke of Bavaria (1516–1545), together with his older brother William IV, Duke of Bavaria. His parents were Albert IV and Kunigunde of Austria, a daughter of Emperor Frederick III.”

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Here’s another short account of Louis X’s life:

Ludwig (Louis) X, Duke of Bavaria (Herzog von Bayern), was conjoint ruler of Bavaria with his brother Wilhelm IV (1493-1550) from 1516 to 1545. Louis was born 18 September 1495, son of Albert IV, Duke of Bavaria (1447-1508) and Kunigunde of Austria (1465-1520), a daughter of Emperor Frederick III. When his father Albert IV died in 1508, he was succeeded by his eldest son Wilhelm IV. It was Albert’s intention to not have Bavaria divided amongst his sons as had been the practice with previous successions. However, Louis became joint ruler in 1516, arguing that he had been born before his father’s edict of the everlasting succession of the firstborn prince of 1506.

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Although his brother, William IV, Duke of Bavaria, wrote and signed the Reinheitsgebot, also known as the Bavarian Beer Purity Law, and later the German Beer Purity Law, Louis X as co-ruler of Bavaria also had a hand in it, and was co-signatory on the historic document.

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In the Bavarian town of Ingolstadt on April 23, 1516, William IV, Duke of Bavaria wrote and signed the law, along with his younger brother Louis X, Duke of Bavaria. That 1516 law was itself a variation of earlier laws, at least as early as 1447 and another in independent Munich in 1487. When Bavaria reunited, the new Reinheitsgebot applied to the entirety of the Bavarian duchy. It didn’t apply to all of Germany until 1906, and it wasn’t referred to as the Reinheitsgebot until 1918, when it was coined by a member of the Bavarian parliament.

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Patent No. 285246A: Hop Drier

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Today in 1883, US Patent 285246 A was issued, an invention of James L. Filkins, for his “Hop Drier.” There’s no Abstract, although in the description it includes these claims:

I have invented certain new and useful Improvements in Driers for Hops and other Substances, of which the following is a complete description.

The invention consists in certain novelties in the construction and arrangement of the parts of which the apparatus is composed, as will hereinafter more fully appear.

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