Today is the 71st birthday of Nick Matt, chairman and CEO of F.X. Matt Brewing in Utica, by the Adirondack Mountains of upstate New York. The brewery was originally founded in 1888, and their main brand today is Saranac. Nick is an active member of the beer industry, and especially through the Brewers Association, and a big supporter of the community as a whole. Join me in wishing Nick a very happy birthday.
Friday’s ad is entitled Home from Hunting, and the illustration was done in 1950 by Douglass Crockwell. It’s #48 in a series entitled “Home Life in America,” also known as the Beer Belongs series of ads that the United States Brewers Foundation ran from 1945 to 1956. In this ad, some men are returning home from a hunting expedition with a pair of pheasants as their prize, and it’s smiles all around. And that looks a little odd for some reason, seeing everyone grinning about the dead birds. Something esle in this ad worth noting is how small the beer glasses are. Look at them in relationship to the beer bottles on the table and in the man on the left’s hand. They look six or eight ounce juice glasses, which seems strange.
Today is the birthday of Lord Benjamin “Benjie” Iveagh (May 20, 1937-June 18, 1992). His full name was The Rt. Hon. (Arthur Francis) Benjamin Guinness, 3rd Earl of Iveagh. “Lord Iveagh (often popularly known as Benjamin Iveagh) was born into the Anglo-Irish Guinness family, being the son of Arthur Onslow Edward Guinness, Viscount Elveden, and Elizabeth Cecilia Hare. He was educated at Eton College, Trinity College, Cambridge, and the University of Grenoble. He inherited the title from his grandfather, The 2nd Earl of Iveagh, in September 1967. He lived at Farmleigh in the Phoenix Park in Dublin and was chairman of Guinness 1961–1992. He was a trustee of two charitable housing associations, the Iveagh Trust in Dublin and the Guinness Trust in London.”
Here’s Guinness’ obituary from The Independent:
Arthur Francis Benjamin Guinness, businessman, born 20 May 1937, styled Viscount Elveden 1945-67, Director Guinness 1958-92, Assistant Managing Director 1960-62, Chairman 1962-86, President Guinness plc 1986-92, succeeded 1967 as 3rd Earl of Iveagh, Member Seanad Eireann 1973-77, married 1936 Miranda Smiley (two sons, two daughters; marriage dissolved 1984), died London 18 June 1992.
As far as the business world is concerned, the Earl of Iveagh will be remembered chiefly as the man who recruited Ernest Saunders to Guinness.
His own business career was at best undistinguished and at times positively disastrous. By the early 1980s, Guinness’s need for a dynamic new chief executive was desperate. With every day that passed, the Guinness family fortune seemed to slip further into the sea as the company’s stock price plummeted new depths. The City was clamouring for management changes.
It was in these circumstances that Saunders, head-hunted from a top marketing job with Nestle in Switzerland, went to Ireland to be interviewed at Iveagh’s house, Farmleigh, in Phoenix Park on the outskirts of Dublin.
Iveagh’s undoing was probably in being appointed chairman of Guinness at too young an age – a mere 25. His reign was marked first by a phase of unbridled diversification away from the core brewing business and then a prolonged period of debilitating decline. By the time Saunders had his first meeting with him, Guinness was engaged in, among other things, snake-farming, orchid-growing, and the manufacture of babies’ plastic potties.
Saunders remembers Farmleigh as a cold, empty, lonely sort of place with ‘an enormous entrance hall lined with dozens and dozens of wellington boots’. In his son’s book Nightmare, Saunders paints a picture of aristocratic decay – lunch at a tiny table in the middle of a huge draughty dining- room punctuated by the sound of a butler padding down forgotten corridors. At one point a cat jumps up on the table and tiptoes through the butter.
Saunders believed that he was seen by Iveagh and the rest of the Guinness family as a kind of gamekeeper. He still tells the story of how at a family wedding he was put below the salt on the servants’ table during the reception. He believes that the Guinnesses, as much as anyone else, made him into a scapegoat for what later occurred.
In truth Iveagh was the perfect chairman for a thrusting, dynamic and unscrupulous chief executive such as Saunders. From the beginning Iveagh abdicated all responsibility and power to Saunders. Often away from London at his home in Dublin, he became like an absentee landlord. At the same time he became a highly useful foil to Saunders, who would use Iveagh to bolster his management decisions. ‘I have spoken to Lord Iveagh and he is entirely in agreement,’ Saunders would say, often falsely.
Indeed, when Saunders was put on trial over the Distillers takeover, there were some famous and bitter recriminations between the two. Time and again, what Saunders said happened was at odds with Iveagh’s account. The sadness of it all was that by the time Iveagh gave evidence, Saunders’s claim that what was being heard was the rambling, confused and muddled account of a befuddled alcoholic suffering from some form of amnesia was all too believable. It was plain to all who witnessed Iveagh on the stand, that by giving Saunders and his henchmen such a free hand, Iveagh had failed in his duties as chairman, and indeed to that extent could be held accountable for the financial scandal that followed.
And here is his obituary from the New York Times:
The third Earl of Iveagh, who served as chairman of Guinness P.L.C. during a period of change and turmoil for the British brewing and spirits giant, died here on Thursday. He was 55 years old.
Company officials said he had died of a throat ailment but declined to provide further details.
Lord Iveagh was a descendant of the Arthur Guinness, the brewer who founded the company in Dublin in 1759. Lord Iveagh served as chairman from 1962 until 1986 and as president from 1986 until last month, when he left the company.
By the late 1970’s, the company, whose name is still most widely associated with the stout that bears its name, was stagnating and appeared to be in danger of becoming a takeover target. A program undertaken by Lord Iveagh to diversify out of alcoholic beverages did not do much to improve the company’s performance. Consumption Increased
To breathe new life into Guinness, Lord Iveagh recruited Ernest W. Saunders from Nestle, the Swiss food giant, to be chief executive in 1981. Mr. Saunders began the marketing effort that increased consumption of Guinness stout, whose sales are among the fastest growing of major beers in the world.
Mr. Saunders also began to pursue the acquisition strategy that helped to transform Guinness into a world powerhouse in spirits, especially Scotch and gin. Under Mr. Saunders, Guinness bought Arthur Bell & Son, a Scotch producer, for $574 million in 1985 and the Distillers Company, a leading British spirits company, for $4 billion in 1986.
It later emerged that Mr. Saunders had taken part in an illegal scheme to prop up Guinness’s share price during the takeover fight for Distillers to give Guinness’s stock-and-cash offer a better chance of prevailing.
When the scandal broke, Lord Iveagh at first backed Mr. Saunders but then changed his mind. Guinness’s board, including Lord Iveagh, voted to dismiss him in January 1987. Mr. Saunders later went to jail.
Under Anthony J. Tenant, who succeeded Mr. Saunders as chief executive and is now chairman, Guinness has become one of the world’s most successful and profitable drinks companies. But the scandal tarnished the Guinness name. Over the centuries, the family had earned a reputation as philanthropists and enlightened employers.
The Saunders era also brought about the end of the Guinness family’s dominance over the company. As a result of the issuing of new shares by the company to pay for acquisitions, the family’s stake in Guinness fell from about 25 percent in the late 1970’s to less than 2 percent today. Lord Iveagh’s decision not to seek re-election to the company’s board in May left it without a Guinness director for the first time.
Arthur Francis Benjamin Guinness, who was known as Ben to friends, was born on May 20, 1937, to Viscount Elveden and the former Lady Elizabeth Hare. His father died in action in World War II in 1945, and he became Viscount Elveden and heir to his grandfather, the second Earl of Iveagh.
He was educated at Eton, at Trinity College, Cambridge, and the University of Grenoble.
A shy man and bibliophile who once dreamed of becoming a farmer, he found himself drawn into the family business instead. He was elected to the board of the company in 1958, became assistant managing director in charge of the Park Royal brewery in London in 1959 and succeeded his grandfather as chairman three years later. Married in 1963
He married Miranda Daphne Jane Smiley in 1963 and became the third Earl of Iveagh when his grandfather died in 1967.
Lord Iveagh, who had a home in London and estates in Suffolk, England, and Castleknock in County Dublin in Ireland, loved horses and racing. He also served four years as an appointed member of the Irish Senate in the 1970’s.
Lord Iveagh’s marriage ended in divorce in 1984. A newspaper obituary today in The Daily Mail by his cousin Jonathan Guinness, said the divorce was amicable and Lord Iveagh had been cared for in his former wife’s home in London during the illness that caused his death.
He is survived by their two sons and two daughters. The earldom now goes to his eldest son, Arthur Edward Guinness.
Benjamin Guinness and his wife Miranda Smiley, from their wedding in 1963
Today is the birthday of Eduard Buchner (May 20, 1860-August 13, 1917). Buchner was a German chemist and zymologist, and was awarded with Nobel Prize in Chemistry in 1907 for his work on fermentation.
This is a short biography from The Famous People:
Born into an educationally distinguished family, Buchner lost his father when he was barely eleven years old. His elder brother, Hans Buchner, helped him to get good education. However, financial crisis forced Eduard to give up his studies for a temporary phase and he spent this period working in preserving and canning factory. Later, he resumed his education under well-known scientists and very soon received his doctorate degree. He then began working on chemical fermentation. However, his experience at the canning factory did not really go waste. Many years later while working with his brother at the Hygiene Institute at Munich he remembered how juices were preserved by adding sugar to it and so to preserve the protein extract from the yeast cells, he added a concentrated doze of sucrose to it. What followed is history. Sugar in the presence of enzymes in the yeast broke into carbon dioxide and alcohol. Later he identified the enzyme as zymase. This chance discovery not only brought him Nobel Prize in Chemistry, but also brought about a revolution in the field of biochemistry.
Eduard Buchner is best remembered for his discovery of zymase, an enzyme mixture that promotes cell free fermentation. However, it was a chance discovery. He was then working in his brother’s laboratory in Munich trying to produce yeast cell free extracts, which the latter wanted to use in an application for immunology.
To preserve the protein in the yeast cells, Eduard Buchner added concentrated sucrose to it. Bubbles began to form soon enough. He realized that presence of enzymes in the yeast has broken down sugar into alcohol and carbon dioxide. Later, he identified this enzyme as zymase and showed that it can be extracted from yeast cells. This single discovery laid the foundation of modern biochemistry.
One of the most important aspects of his discovery proving that extracts from yeast cells could elicit fermentation is that it “contradicted a claim by Louis Pasteur that fermentation was an ‘expression of life’ and could occur only in living cells. Pasteur’s claim had put a decades-long brake on progress in fermentation research, according to an introductory speech at Buchner’s Nobel presentation. With Buchner’s results, “hitherto inaccessible territories have now been brought into the field of chemical research, and vast new prospects have been opened up to chemical science.”
In his studies, Buchner gathered liquid from crushed yeast cells. Then he demonstrated that components of the liquid, which he referred to as “zymases,” could independently produce alcohol in the presence of sugar. “Careful investigations have shown that the formation of carbon dioxide is accompanied by that of alcohol, and indeed in just the same proportions as in fermentation with live yeast,” Buchner noted in his Nobel speech.
This is a fuller biography from the Nobel Prize organization:
Eduard Buchner was born in Munich on May 20, 1860, the son of Dr. Ernst Buchner, Professor Extraordinary of Forensic Medicine and physician at the University, and Friederike née Martin.
He was originally destined for a commercial career but, after the early death of his father in 1872, his older brother Hans, ten years his senior, made it possible for him to take a more general education. He matriculated at the Grammar School in his birth-place and after a short period of study at the Munich Polytechnic in the chemical laboratory of E. Erlenmeyer senior, he started work in a preserve and canning factory, with which he later moved to Mombach on Mainz.
The problems of chemistry had greatly attracted him at the Polytechnic and in 1884 he turned afresh to new studies in pure science, mainly in chemistry with Adolf von Baeyer and in botany with Professor C. von Naegeli at the Botanic Institute, Munich.
It was at the latter, where he studied under the special supervision of his brother Hans (who later became well-known as a bacteriologist), that his first publication, Der Einfluss des Sauerstoffs auf Gärungen (The influence of oxygen on fermentations) saw the light in 1885. In the course of his research in organic chemistry he received special assistance and stimulation from T. Curtius and H. von Pechmann, who were assistants in the laboratory in those days.
The Lamont Scholarship awarded by the Philosophical Faculty for three years made it possible for him to continue his studies.
After one term in Erlangen in the laboratory of Otto Fischer, where meanwhile Curtius had been appointed director of the analytical department, he took his doctor’s degree in the University of Munich in 1888. The following year saw his appointment as Assistant Lecturer in the organic laboratory of A. von Baeyer, and in 1891 Lecturer at the University.
By means of a special monetary grant from von Baeyer, it was possible for Buchner to establish a small laboratory for the chemistry of fermentation and to give lectures and perform experiments on chemical fermentations. In 1893 the first experiments were made on the rupture of yeast cells; but because the Board of the Laboratory was of the opinion that “nothing will be achieved by this” – the grinding of the yeast cells had already been described during the past 40 years, which latter statement was confirmed by accurate study of the literature – the studies on the contents of yeast cells were set aside for three years.
In the autumn of 1893 Buchner took over the supervision of the analytical department in T. Curtius’ laboratory in the University of Kiel and established himself there, being granted the title of Professor in 1895.
In 1896 he was called as Professor Extraordinary for Analytical and Pharmaceutical Chemistry in the chemical laboratory of H. von Pechmann at the University of Tübingen.
During the autumn vacation in the same year his researches into the contents of the yeast cell were successfully recommenced in the Hygienic Institute in Munich, where his brother was on the Board of Directors. He was now able to work on a larger scale as the necessary facilities and funds were available.
On January 9, 1897, it was possible to send his first paper, Über alkoholische Gärung ohne Hefezellen (On alcoholic fermentation without yeast cells), to the editors of the Berichte der Deutschen Chemischen Gesellschaft.
In October, 1898, he was appointed to the Chair of General Chemistry in the Agricultural College in Berlin and he also held lectureships on agricultural chemistry and agricultural chemical experiments as well as on the fermentation questions of the sugar industry. In order to obtain adequate assistance for scientific research, and to be able to fully train his assistants himself, he became habilitated at the University of Berlin in 1900.
In 1909 he was transferred to the University of Breslau and from there, in 1911, to Würzburg. The results of Buchner’s discoveries on the alcoholic fermentation of sugar were set forth in the book Die Zymasegärung (Zymosis), 1903, in collaboration with his brother Professor Hans Buchner and Martin Hahn. He was awarded the Nobel Prize in 1907 for his biochemical investigations and his discovery of non-cellular fermentation.
Buchner married Lotte Stahl in 1900. When serving as a major in a field hospital at Folkschani in Roumania, he was wounded on August 3, 1917. Of these wounds received in action at the front, he died on the 13th of the same month.
Today is the birthday of Louis de Luze Simonds (May 20, 1852-1916). Though he was born in New York, at 19 his father, Frederick William Simonds, and his uncle, Henry Adolphus Simonds (who was a partner in the family brewery H & G Simonds) decided he would be groomed to take over the UK brewery since Uncle Louis had no heirs. He moved to England and began working for the brewery in 1872, and later became chairman, a post he held until his death from the flu epidemic in 1916.
“The Simonds brewery was founded in Broad Street in Reading by William Blackall Simonds in 1785 (although his father had a brewing arm of his malting business as early as 1760). The company moved to Bridge Street, where it remained until 1978. The site is now occupied by The Oracle shopping centre. Simonds became a very early limited company in 1885, taking the name of H & G Simonds from William’s two sons, Henry and George. The latter was the father of a later director, George Blackall Simonds, a sculptor.”
“The company amalgamated with Courage & Barclay in 1960 and dropped the Simonds name after ten years. Eventually the firm became part of Scottish & Newcastle who sold the brands to Wells & Young’s Brewery in 2007 and closed the Reading brewery three years later.”
Stone Brewing announced today that they were renovating the historic 10,000 square foot Borreo building in downtown Napa. Once completed, it will be a tap room and pilot brewery, which will do growler fills, as well as create exclusive beers for that location. The restaurant will use locally sourced food available “on premise or to take away picnic style.” The new Stone taproom is expected to open sometime next year.
Here’s the press release from Stone Brewing:
Stone Brewing will begin renovations to a 10,000 square-foot iconic building in downtown Napa, bringing its bold and flavorful craft beer to the region well-known for its amazing wine. Stone’s newest outpost, located on 3rd Street and Soscol Avenue, will include a pilot brewing system, a dining experience, growler fills and Stone merchandise.
“The historic Borreo building is the perfect space for us to put down our roots in Napa,” said Greg Koch, Stone Brewing CEO & co-founder. “Not only is it literally made of stone, it’s one of downtown’s most iconic links to the 19th century and a landmark that’s been vacant for the past 15 years. We recognize the high quality of wine that comes from the region and the appreciation that Napa Valley locals and visitors have for fresh, well-crafted drink. We are elated to become a contributing part of such an artisanal town.”
The 10-barrel pilot brew system will enable brewers to produce Stone’s iconic bold and innovative beer using core recipes as well as indigenous ingredients from the local geography. The Stone Brewing Tap Room – Napa will fill growlers and serve Stone’s year-round beers as well as special releases brewed onsite.
Stone’s food philosophy will carry over to its newest Tap Room with a dining experience that incorporates the local Napa flavors for enjoyment on premise or to take away picnic style. Stone proudly specializes in locally grown, small-farm ingredients and features an eclectic menu of world-inspired cuisine and a unique take on comfort food. As strong advocates for environmental responsibility and high-quality food, Stone will purchase local and small-farm organic produce from the Napa region. Making the most of outstanding weather is something the San Diego-based company is quite familiar with. Locals and tourists visiting Stone Brewing Tap Room – Napa will enjoy an outdoor seating area complete with communal tables, fire pits and views overlooking downtown Napa.
The historic Borreo building, named for the family that formerly owned the historic stone structure, is an Italianate Renaissance design made from native-cut stone. It was completed in 1877 and has been vacant since 2001. While keeping historic elements in place, Stone plans to transform the building’s western wall, adding expansive doors to a stunning garden facing the Napa River.
“I’m a huge Napa fan,” said Koch. “I’ve been visiting for more than 20 years and I first toured through the Borreo Building nearly five years ago. We’ve tried a few times to make something happen there, and are thrilled to finally see it come to fruition!”
With an anticipated opening in 2017, Stone Brewing Tap Room – Napa joins two expansion projects already underway for the growing company. Stone Brewing World Bistro & Gardens – Berlin will open its doors in Germany this summer. Stone Brewing — Richmond will begin supplying fresh Stone beer from its 250-barrel brewhouse in July.
Today in 1986, US Patent 4590085 A was issued, an invention of Daniel R. Sidoti, John H. Dokos, Edward Katz, and Charles M. Moscowitz, assigned to Anheuser-Busch Incorporated, for their “Flavor Enhancement And Potentiation With Beer Concentrate.” Here’s the Abstract:
A new method for intensifying the inherent flavors of foods and for imparting other desirable organoleptic properties is disclosed. The method consists of adding to foodstuffs a flavor enhancing amount of a heat denatured concentrate of beer. There is also provided a process for producing the above described concentrate.
While the abstract doesn’t tell us too much, the background from the application is very interesting, as it talks quite a bit about beer in cooking, which appears to be the primary goal of the patent’s use, although the patent has lapsed, so I don’t know if it was ever used in a commercial product. I know there have been, and even currently are, powdered beer products on the market, this one seems aimed at adding beer flavoring to cooking, rather than being able to make instant beer by adding water.
BACKGROUND OF THE INVENTION
Foodstuffs of all varieties whether precooked, served hot or cold, or whether prepared without cooking have flavors, aroma, and other organoleptic properties that influence the sensory perceptions of human taste. The manufacturers of such foods as sauces, spreads, dips, soups, dressings, stuffings, garnishes, meats, fish, vegetables, salads, breads, etc. whether dry, frozen, refrigerated or canned, desire to produce products organoleptic properties closely profiling the natural flavors, aromas and textures that appeal broadly to the sensory perceptions of the consuming public. A food whose natural flavors are unduly masked may be too bland, or if overly modified with added flavor components, it may be perceived as too spicy. The availability of spices, condiments, etc., permits the individual consumer to adjust the flavor of food purchased from the shelf to suit his or her particular taste preference.
Nevertheless, food manufactures because of the nature of precooking processes, the addition of preservatives, the packaging and keeping techniques of retorting, pasturization, etc. will often times find that the desired natural flavor of the foodstuff has been suppressed below the threshold taste perceptions of the average consumer. Accordingly, techniques for addressing this deficiency have become customary to the industry.
One such technique involves the use of chemical compounds which intensify the flavors inherently present in food without adding any flavor from the chemical itself. These compounds are known as Flavor Enhancers and include, for example, linalool, 2-nonenal which is used to enhance the flavor of coffee, and certain sulfur containing amino acids which are used to enhance meaty flavors. Other chemicals serve as flavor enhancers through reacting with endogenous flavor components of food itself to synergistically promote the combined flavor effect of those components.
Another technique which is commercially employed to address the problem of suppressed natural flavors is that of using chemical compounds which when added to foods in very low concentrations to catalytically create desirable organoleptic properties of the foodstuff otherwise undetectable. These compounds are known as Flavor Potentiators, and like Flavor Enhancers, their taste is not itself detectable to the sensory perceptions of the ordinary consuming public.
There are drawbacks, however, to the previously known Flavor Enhancers and Potentiators. One foremost disadvantage is that these compounds are selective in their functional contribution to flavor development. The same compound which enhances coffee flavor may have a deleterious effect, if any effect at all, on, for example, cheese flavor. Accordingly, some food products such as soups, dressings and some pastries which have a combined variety of natural flavors are extremely difficult to potentiate or enhance from previously known chemicals.
Another serious drawback to previous flavor enhancement and potentiation techniques is that they require the addition of chemical compounds which have no nutritional value themselves nor are they derived from natural food or beverage constituents.
It has now been found and this finding forms the basis of this invention, that Flavor Enhancement and/or Potentiation can be achieved by the addition of denatured beer concentrate to foodstuffs of all types and varieties, whether cooked or prepared fresh, without the need to employ non-nutritional, chemical compounds.
It should be appreciated that cooking with beer is not new. The book Cooking With Beer by Carole Fahy, first published in 1972 by Elm Tree Books, indicates that the brewing of beer is known to have been practiced in Mesopotamia and Egypt at least 5,000 years ago. The Egyptians passed on their knowledge of brewing to the Greeks who in turn handed it down to the Romans who refined the Anglo-Saxon form which was already in place at the time of the Roman conquest. English ale became the basis for many religious and social festivals and is said to have accompanied bread as the sole breakfast menu of Queen Elizabeth I.
Ales and beers are all manufactured beginning with mashing barley malt and possibly grain adjuncts such as barley, corn and rice. This is filtered, brought to boil, pitched with hops and result in a wort which consists of water, dextrine and fermentable sugars. The wort is then fermented with yeast.
English ales have been traditionally distinguished from American brews or lagers primarily on the basis of the type of yeast employed to ferment fermentable sugars of the precursor wort into alcohol. Secondarily, there is a distinction between the ratio of malt and grain adjuncts in the mash in that ales customarily have far less, if any, grain adjuncts. Also there are distinctions in the level of hop addition. These factors contribute significantly to the variations in taste of American brews or lagers and ales.
Beers have gained some limited acceptance in cooking as a consequence of their richness, delightful taste, their ability to improve the texture and lightness of cakes, pies and batters; their tenderizing effect on tough meats; their contribution to preserving foods; their ability to make breads rise; their adding piquancy to dull vegetables and attractively glazing roasted meats and a few other culinary virtues. However, each of these benefits is owed to the full compliment of the beer flavor and texture attributes present naturally and, in the case of assisting cakes to rise, its fermentable state with its residual yeast in active form and its carbonation being readily apparent.
It has been determined however, that the use of beer in cooking does have its limitations. For example, if you are making a soup which requires dried vegetables according to Carole Fahy in Cooking With Beer, you must make certain that you soak them thoroughly, overnight, before use because the hard pellets will otherwise sink to the bottom of a rich vegetable beer soup apparently due to slow diffusion of beer molecules through the surface membrane and interior of the dried vegetables. Additionally, when sieving foods as for example, soups, the richer the beer is, the more difficult to push entirely through the strainer without losing some of the desired flavor. Still further, it is found necessary to cook foods longer with beer to fully develop the flavor. Finally, and perhaps most importantly, cooking with beer imparts of a clear beer flavor to the foodstuffs tending to mask the inherent natural flavors of the other foodstuffs. Accordingly, beers, although employed previously in cooking, have not been used nor thought to have any Flavor Enhancing or Potentiation functionality. Likewise, previous beer extracts or concentrates have had no utility in flavor enhancement but rather have been prepared in undenatured form in order to be reconstituted into either alcoholic or nonalcoholic beverages.
British Patent No. 2127 describes the prepration of a nonalcoholic beer extract or concentrate. Although the concentration can be effected in any efficient vacuum evaporation apparatus, the first end to be attained is the separation of the alcohol produced by fermentation at as low a temperature as possible. After separation, as disclosed in this patent, the temperature may be raised, but the subsequent evaporation must be carefully conducted otherwise aromatic compounds present may be expelled or destroyed and the color of the product materially increased. The product is said to be pleasant to the taste and to possess all the nutritive and feeding properties of original beer before removal of the alcohol and subsequent concentration. The product is employed as an ale concentrate designed to be reconstituted into a non-alcohlic beverage by the addition of water.
British Patent No. 1,228,917 discloses a dry extract of a fermented beverage. However, it is compounded with dry yeast in live active form, together with dry fermentable carbohydrates or dry unfermented wort containing fermentable carbohydrates in order to permit fermentation when diluted. The boiling evaporation utilized to produce the extract is under a vacuum high enough to take place at the predetermined low temperature of 100° F. The original fermented beverages and their respective solids or residues and the yeast are protected during evaporation by the low temperatures. The evaporation at yeast-preserving temperatures with minimum of exposure to the heat also preserves the solubility of the enzymes of yeast and, therefore, the yeast remains in active condition so it will act vigorously when the extract is diluted with water for the preparation of a beverage.
In British Patent No. 1,290,192, a beer extract is produced from evaporating a partly fermented beverage at temperatures below 80° F. or any other suitably low temperature that will preserve the constituents of the reduced wort in a soluble state. The extract contains fermentable substances with the same characteristics of the beverage from which the extract was made. It possesses the characteristic flavor and taste of the original beverage that can be produced and imparted by yeast fermentation and is naturally alcoholic; and when suitable diluted with water, provides a beverage having the flavor and taste of the original beverage. The yeast, however, is used in large quantity for example, twice as much in respect to the amount of fermentable carbohydrates as is usually employed to pitch ordinary fermented beverages.
SUMMARY OF THE INVENTION
It is an object of the present invention to provide a new and useful technique for flavor enhancement and potentiation intensifying the inherent natural flavors of food and creating desirable organoleptic properties to a broad range of foodstuffs with a derivative of a nutritious foodstuff natural concentrate despite having substantially denatured the components of flavor and color, consistency, solubility and fermentability from the concentrate.
It is a further object of this invention to provide a new and useful concentrate of beer and its method of manufacture.
These objects and others are fulfilled by heat treating a fermented malt beverage or beer at sufficiently high temperatures to substantially denature the product and adding it at very low levels to foodstuffs. The denatured beer concentrate is added in amounts below which the concentrate is detectable in taste or mouth feel, but sufficient to achieve flavor enhancement and potentiation.
Today is Judy Ashworth’s birthday. She’s the Grand Dame of Publicans, having once owned the Lyons Brewery Depot in the East Bay, one of the earliest bars to really embrace, support and promote craft beer. Judy sold the pub in 1998 after some health troubles sidelined her, but she’s still a fixture in the Bay Area beer scene. I’ve judged with her many times and these days she’s very supportive of the homebrewing movement and she can be seen at most of the major beer events throughout the year. Join me in wishing Judy a very happy birthday.
At the Toronado Barleywine Festival in 2008, Judy Ashworth, Matt Salie (with Big Sky Brewing) and Judy’s daughter Laurel.
Today in 1947, US Patent 2420708 A was issued, an invention of Clifford S. Hutsell, for his “Beer Meter.” There’s no Abstract, though it’s described this way in the application:
To carry out the principles of my invention, the liquid is passed through a cooling coil which is immersed in some suitable cooling medium, the length of such cell can be varied so that the beer or other liquid can be passed through one loop or many loops of the coil; in this way the beer is brought under constriction in which its velocity is dissipated by frictional losses without the liquid itself being agitated. The liquid is then led through a discharge opening from which it may be drawn into a glass or other receptacle. This whole dispensing action is controlled, except for the adjustment of the length of coil used, by a single operating lever. My device will control the delivery of beer so that its included gas will be properly handled. The volume of the liquid is accurately measured. Each portion dispensed is accurately counted. The control and serving of beer on draught has always presented a difficult problem due to the beers susceptibility to the influence of three ever-present, variable factors; pressure, balance. Beer in its making is charged with carbon dioxide, the retention of such charge is essential to maintain its quality. When the beer is quiescent, at a sufficiently low temperature, the carbon dioxide is inert. This temperature is below the desirable serving temperatures and as the temperature is raised for serving there is a area sufficiently small to form a restriction to the temperature and agitation or tendency to discharge the carbon dioxide from the beer. To offset this tendency to dissipate its included gas and also to raise the beer to the discharge faucet, gas or air pressure is applied to the beer in the keg. The amount of pressure necessary to hold the carbon dioxide charge in the beer is in direct proportion to the tempera considerable degree, destroys the essential quality of the beer and in addition frequently causes excessive foaming at the faucet and a consequent wastage of beer.
A certain degree of refrigeration together with some form of constriction between the beer keg and the discharge tap would effect adequate control of the beer if the composition and condition of the beer were constant. However, no constant amount of restriction of the line is equally effective at all times because the beer may vary in its gaseous content, in its temperature, or it may have been recently agitated.
Thursday’s ad is entitled Amateur Magician, and the illustration was done in 1950 by John Gannam. It’s #47 in a series entitled “Home Life in America,” also known as the Beer Belongs series of ads that the United States Brewers Foundation ran from 1945 to 1956. In this ad, a man is performing magic for his presumably long-suffering wife and their friends. I can only assume it’s his house, because that’s the only way his friends would sit still for a magic show. That, and lots of beer, of course.