Bottles Archives - Page 2 of 15 - Brookston Beer Bulletin

Patent No. 5473161A: Method For Testing Carbonation Loss From Beverage Bottles Using IR Spectroscopy

December 5, 2016 By Jay Brooks Leave a Comment

Today in 1995, US Patent 5473161 A was issued, an invention of John A. Nix, Stephen W. Zagarola, and Louis Jolie, for their “Method for Testing Carbonation Loss from Beverage Bottles using IR Spectroscopy.” Here’s the Abstract:

A method for measuring carbonation loss in beverage bottles and predicting shelf-life thereof utilizes infrared (IR) absorption spectroscopy. The concentration of CO2 gas in a bottle being tested is measured with an infrared beam according to Beer’s Law. In one embodiment the CO2 gas measured is in the headspace of a test bottle partially filled with carbonated water. The walls of the bottle are clamped in a fixture to maintain the bottle diameter substantially constant. An IR beam is transmitted through the bottle just below the fixture, and absorption values of the beam are measured. Shelf-life is calculated from the absorption values. In another embodiment the test bottle is filled with compressed CO2 gas generated by dry ice placed in the bottle.

Patent No. 440916A: Bottle Filling Machine

November 18, 2016 By Jay Brooks Leave a Comment

Today in 1890, US Patent 440916 A was issued, an invention of William R. Dannals, for his “Bottle Filling Machine.” There’s no Abstract, although in the description it includes these claims:

My invention relates to that class of bottle filling machines in which a series of bottles are filled at one time, my invention comprising certain details in construction of the machine, as fully described and claimed hereinafter, with a view of simplifying said construction and insuring a rapid and accurate filling of the bottles.

Patent No. 773573A: Automatic Filling Machine

November 1, 2016 By Jay Brooks Leave a Comment

Today in 1904, US Patent 773573 A was issued, an invention of William Koedding, assigned to the William J. Lemp Brewing Company, for his “Automatic Filling Machine.” There’s no Abstract, although in the description it includes these claims:

My invention relates to machines for filling bottles and other receptacles with liquid, and has for its principal objects to fill bottles from a tank containing liquid undergaseous pressure, to open communication between the bottle and the gas-filled portion of the tank before the liquid is admitted and to continue it after the liquid is cut ofi’, to regulate the admission of gas under pressure to the tank, to fill bottles automatically, and other objects hereinafter appearing.

Patent No. 3767829A: Method For Warming Carbonated Beverages In Sealed Containers

October 23, 2016 By Jay Brooks Leave a Comment

Today in 1973, US Patent 3767829 A was issued, an invention of Fred A. Karr, for his “Method for Warming Carbonated Beverages in Sealed Containers.” There’s no Abstract, although in the description it includes these claims:

A method and apparatus are provided for continuously heating to ambient temperatures the contents of a plurality of sealed containers (e.g. bottles or cans) filled with carbonated beverage (e.g. beer and carbonated soft drinks). The method is useful as applied to containers freshly filled with cold carbonated beverage to avoid the formation of condensation on the containers. The method is also applicable to heating a beverage to pasteurizing temperatures from either cold filling or room temperature.

One embodiment of the apparatus include a conveyor formed of an endless perforate heat-resistive conveyor having upper and lower runs, and an elongated open-bottomed tunnel oven disposed above said upper run having side walls adapted to retain beverage containers carried by said upper run. Elongated stationary, dry-heating means disposed between upper and lower conveyor runs below the oven means are provided to supply a plurality of beverage containers to the upstream end of said upper run for movement through said oven. In this manner, the underside of the beverage containers are preferentially heated. Control means are associated with the heating means capable of adjusting the heat intensity along the container path of travel. One embodiment of the dry heater means includes a plurality of infrared heater elements transverse to the direction of travel of the conveyor with each element including an upper heat radiating surface and air-fuel gas mixture feed. Another embodiment of the dry heating means includes a plurality of spaced apart rows of open-flame natural draft burners capable of impinging upon the underside of the beverage containers.

In another embodiment of the apparatus, the conveyor is of vibratory type. The upstream end of the deck of the vibratory conveyor is disposed proximate and transverse to an infeed conveyor and the discharge end of the deck is proximate and transverse to a discharge conveyor so that the containers are conveyed directly to and from the conveyor deck without the interposition of a deadplate.

According to the process, the sealed containers filled with carbonated beverages are moved on a conveyor of one of the above types over a dry heat source so that the dry heat emitted therefrom impinges upon the underside of the containers to heat the carbonated beverage therein in progression proceeding from the bottom toward the top of the containers so that an elevation of the temperature of the beverage is induced while permitting the head space to remain relatively cool. Heating the beverage before the gaseous head space reduces the danger of superheating the gaseous head space and also eliminates the requirement of transmitting heat through the poorly-conductive gaseous head space in order to warm the beverage. The containers on a vibratory conveyor are vibrated sufficiently to increase heat transfer by convection from the bottom toward the top of the container.

In general, it is an object of the present invention to provide a method and apparatus for warming carbonated beverage in containers of either the glass bottle or metal can type to avoid the formation of condensation on the containers.

It is another object of the invention to provide a method and apparatus elevating the temperature of beer in a container of the above type to a value at which pasteurization can occur and which also overcomes the disadvantages of the prior art.

Patent Nos. 548587A & 548588A: Machine For Blowing Glass

October 22, 2016 By Jay Brooks Leave a Comment

Today in 1895, both US Patent 548587 A and US Patent 548588 A were issued, and both are related inventions of Michael J. Owens, under the same name: “Machine For Blowing Glass.” There’s no Abstract, although in the description it includes these claims for the first one:

This invention relates to a partially-automatic machine for blowing glass into pastemolds, the object being to provide a machine which is susceptible of practical use for the rapid production of large quantities of glass vessels or objects of a given shape.

The machine of this invention embodies a means for supporting the blow-pipe with its one end in communication with the air-supplying device and its other in operative proximity to or within the mold; certain means for automatically admitting air through the blow-pipe; a sectional mold, which is adapted to be closed about or adjacent the gathering end of the blowpipe and to be also automatically opened, whereby the paste covered inner surface thereof may be subjected to a sprinkling action; means for automatically effecting the closing and afterward the opening of the mold-sections and for imparting to them while they are closed rotary motions, and means for automatically causing a sprinkling of the paste-lined mold-sections while opened. The automatic operations are instituted by and in consequence of the placing of the blow-pipe which has the gathering of glass thereon in the machine in its position of support and for the reception of air communication therethrough.

And here’s a description of the claims for the second patent:

This invention relates to improvements in machinery for blowing glass into sectional [O molds, and particularly to the organization in a machine of means for severally and respectively performing automatically and mechanically operations which heretofore have been done manually or through the operation of implements or devices which have been manipulated or in some manner actuated by or dependent upon hand, foot, or lung power.

With these two patents under his belt, Michael Owns co-founded, along with Edward Drummond Libbey, the Owens Bottle Machine Co., which today is Owens-Illinois. O-I supplies a lot of beer bottles to the brewing industry, of course.

Patent No. 1930492A: Combination Bottle Opener, Jar Top Remover, And Corkscrew

October 17, 2016 By Jay Brooks Leave a Comment

Today in 1933, US Patent 1930492 A was issued, an invention of Henry G. Thompson, for his “Combination Bottle Opener, Jar Top Remover, and Corkscrew.” There’s no Abstract, although in the description it includes these claims:

This invention relates to a combined bottle cap opener, jar-top remover, and cork-screw. A primary object of the invention is to provide a simple and efficient device of this character, which may be mounted on a suitable support and which maybe used either for removing bottle caps, jar covers generally found on olive jars, jam jars, etc., and also for withdrawing corks.

A further object of the invention is to provide a-combination jar top remover, bottle cap remover and cork screw of a minimum number of parts, which parts will be very simple in construction, easily and economically assembled and which will result in a very rigid structure.

Patent No. 2906624A: Apparatus And Method For Extracting Air From Beverages

September 29, 2016 By Jay Brooks Leave a Comment

Today in 1959, US Patent 2906624 A was issued, an invention of Pincus Deren, assigned to Pabst Brewing Co., for his “Apparatus and Method for Extracting Air from Beverages.” There’s no Abstract, although in the description it includes these claims:

The present invention consists in the method or process of controlling the air content of carbonated beverages, especially bottled beer, and to the apparatus for carrying out the process.

It is well known that conventional practices in bottling carbonated beverages, particularly beer, causes a certain amount of oxidation of some of the constituents of the product, resulting in an undesirable change in flavor and in accelerated instability which greatly reduces the shelf life of the beverage.

Numerous attempts were made to eliminate’the excess air, and it was found that to remove the excess air successfully it was necessary to cause the beverage to foam and permit the latter to rise in the neck of the bottle to expel the air above the liquid level. Also, it was found that, to achieve good results, enough of the foam must be formed to fill the neck with fine bubbles to the top of the rim of the bottleneck.

One means for producing foam is by knocking the bottle sufliciently to cause the release of the gas in the beer; another means is by jetting or squirting a stream of beer into the beer in the bottle after it has been filled. A third method is by the injection of a stream of CO gas into the liquid.

Control of the degree of foaming by the methods just described is very difficult. When the knocking procedure is used, the condition of the surface of the bottle influences the degree of foaming. When jetting, either with beer or with CO gas, the liquid content is disturbed, and small variations in the temperature of the product and on the inside surface of the container will result in different degrees of foaming. The uncontrolled foaming results in either great variations in the final air content, or in the loss of large quantities of beer.

The primary object of the present invention is to overcome the disadvantages inherent in the conventional 7 Another object of the invention resides in the provision of novel means for removing most of the air before the foam is formed.

A further object is to reduce the losses of beverage due to excessive foaming and thereby practically eliminate socalled short fills.

A still further object resides in the provision of novel means for creating instantaneous suction on the liquid just as the foam starts to form to facilitate the removal of air.

Still another object of the invention consists in the provision of a new and novel apparatus to permit the process and the steps thereof to be accomplished and carried out successfully.

Numerous other objects and advantages will be apparent throughout the progress of the specification.

Beer In Ads #2045: The Brown Bottle Joke

September 26, 2016 By Jay Brooks 3 Comments

Monday’s ad is for Miller High Life, from 1913, published in the Telegraph Herald on July 2, 1913. In this curious ad, titled “The Result of Good Brewing—,” the scene is a parade of Germany soldiers. Though it’s hard to read, toward the bottom it reads “High Life in Germany,” while to the left the Miller Girl has been inserted into the illustration as if she’s watching the parade.

But even more curious about this ad is the inset box, “The Brown Bottle Joke,” where they try to explain why using a clear bottle is actually better than using brown, and they do so without even mentioning why brown is preferred or indeed anything about what effect light would have on the beer after bottling.

The brown bottle fallacy has been so completely exploded that little is left to be said in defense of that side of the question which advocated the use of dark bottles to the absolute exclusion of light bottles. It is admitted that common beer comes in dark bottles and that beer of a high degree of stability is preferably bottled in light bottles.

Wahl-Henius Institute of Fermentology (America’s greatest authorities on brewing) are in accord with this view. Here is their statement in relation to the bottling of high-grade beer:

“FOR SUCH BEERS THE LIGHT BOTTLE is PREFERABLY EMPLOYED because it can more readily be inspected before filling to insure thorough cleanliness and because the finished package reveals at a glance whether the contents meet the requirements of the consumer as to color, clarity and freedom from sedimentation.”

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