Patent No. 256550A: Cooling Beer

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Today in 1882, US Patent 256550 A was issued, an invention of David W. Davis, for his “Cooling Beer.” There’s no Abstract, but in the description states the following:

My invention consists in a new process ot cooling beer, which process can be applied to most of the devices in use for that purpose, und especially to that class of coolers known as the Baudelot Cooler, and the process is produced by the device that will be fully hercinafter described.

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Patent No. 580536A: Process Of And Apparatus For Finishing Beer

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Today in 1897, US Patent 580536 A was issued, an invention of Jacob F. Tiieurer and Paul Fischer, assigned to The Pabst Brewing Company, for their “Process of and Apparatus for Finishing Beer.” There’s no Abstract, but the description says simply it’s an “invention which will enable others skilled in the art to which it pertains to make and use the same, reference being had to the accompanying drawing, and to the letters of reference marked thereon, which forms a part of this specification. The main object of our invention is to finish beer and other beverages in such a way as to give them the desired freshness, vivacity, and keeping qualities, and in the attainment of that object to economize space and time and to produce a superior article.”
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Patent No. 989546A: Bottle-Filling Machine

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Today in 1911, US Patent 989546 A was issued, an invention of Herbert S. Jandus, for his “Bottle-Filling Machine.” There’s no Abstract, but there’s this description. “invented a new and Improved Bottle-Filling Machine, of which the following is a full, clear, and exact description.”

This invention relates to certain improvements in machines for filling bottles, cans, or other containers with liquid or semi-liquid` substances, and more particularly to that type of machine in which a series of empty containers are continuously delivered to the machine, automatically filled in succession, and continuously delivered thereof. In a filling machine embodying all of the various features of my invention, the containers are conveyed along an endless belt to the machine and the latter operates to remove them from the belt, fill them in succession, and return them to the belt. The machine is so constructed that after filling each bottle, the liquid is removed from the bottle to a predetermined level below the mouth thereof, irrespective of slight variations in the height of successive bottles.

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Patent No. 4197321A: Process For Brewing Beer And Treating Spent Grains

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Today in 1980, US Patent 4197321 A was issued, an invention of Gustav W. Chyba and John H. Dokos, assigned to Anheuser-Busch, Incorporated, for their “Process for Brewing Beer and Treating Spent Grains.” Here’s the Abstract:

In the brewing of beer, spent grain at about 90% moisture from a straining tank having no internal rotating rake is collected and pumped to a centrifuge which reduces the moisture of the spent grain to about 70% and provides spent grain liquor of about 2.0 to 4.5% or more of total solids. The spent grain liquor is stored in a tank at 165° F. to 170° F. and held until it is used up to 50% of the sparge liquid for a subsequent brew in the straining tank. The spent grains at about 70% moisture are directed to a large holding tank. Nutritious brewery waste streams are added thereby increasing the nutritional value.

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Patent No. 3128188A: Beer Lagering Process

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Today in 1964, US Patent 3128188 A was issued, an invention of Donald B. McIntire, assigned to the Union Carbide Corp., for his “Beer Lagering Process.” There’s no Abstract, but here’s how it’s described. “The main object of the present invention to provide a process for producing lagered beer without storing the beer.” I think what I’m most curious about is what interest a company like Union Carbide would have in holding a patent for making lager beer? The process is described in great detail as the description continues.

In accordance with the present invention, there is provided a process for lagering ruh beer comprising freezing water from the ruh beer so as to produce a slurry of concentrated beer, ice, and other solids; and removing the ice and other solids from the concentrated beer, while maintaining the beer in a substantially inert atmosphere throughout all process steps. Thus, the inventive process produces concentrated, lagered beer by freeze concentrating ruh beer.

Another novel and important feature of the present invention resides in the removal of calcium oxalate from the lagered beer product. Calcium oxalate is usually formed during normal brewing processes, and it is well established in the brewing literature that this compound is an extremely undesirable constituent of conventional beer. The oxalate normally plates out in processing tanks and lines, forming beer stone and resulting in a complex cleaning problem. Calcium oxalate also contributes to haze and offensive avors in beer and is generally considered to contribute to the highly undesirable phenomenon known as gushing Oxalates are also undesirable from a nutritional standpoint, since an excess of oxalates in the body is one factor which reduces the absorption of calcium from the intestine. While conventional beer always contains a substantial portion of oxalate, both the lagered beer concentrate formed by the present invention and the reconstituted product contain negligible amounts of oxalate because the calcium oxalate is precipitated out during the freezing step, and then subsequently removed from the concentrated beer along with the ice and other solids. Thus, not only is the expensive and time-consuming storage process eliminated by the inventive process, but the quality of the final product is unexpectedly and significantly improved.

In addition to, and possibly as a result of, the removal of calcium oxalate, the process of the present invention improves the flavor and haze stability of the resultant beer product. Indeed, beer produced by diluting the novel 3,128,188 Patented Apr. 7, 1964 ICC l concentrate ‘appears to be superior in flavor and clarity not only to other reconstituted concentrates, but also to fresh, high-quality draft beer, even though the concentrate and/or the reconstituted product may be as much as a year old. Because of its inherent bacteriological stability, the stabilized beer concentrate may be stored for long periods without the deterioration in flavor, clarity, and uniformity which conventional lagered beer, even when pasteurized, always suffers.

Although the inventive process can theoretically be used to produce lagered beer of any desired concentration, concentration above about five-fold, i.e., a concentrate possessing one-fifth the volume of the beer as originally fermented, usually results in deterioration of the desirable qualities of the product. Accordingly, less than five-fold volume concentrations are deemed preferable.

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Patent No. 1092538A: Beer And Hops Separator

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Today in 1914, US Patent 1092538 A was issued, an invention of George F. Rauch, for his “Beer and Hops Separator.” There’s no Abstract, but here’s how it’s described. “This invention relates to the art of brewing, and particularly to a new and useful separator, for separating the beer and hops.” Apparently it has several features:

One of the features of the invention is the provision of a receptacle in which a revoluble pear-shaped screen is, mounted, having a distributor or splasher for swirling or splashing the fluid or combination of beer and hops against the inner circumference of the pear-shaped screen.

Another feature of the invention is the provision of a plurality of agitator wings carried by the distributer or splasher, which wings owing to the centrifugal force swing outwardly, so as to splash the fluid or combination of hops and beer against the inner circumference of the pear shaped revoluble screen, the beer passing through the perforations of the screen, while the hops pass centrally down through the screen.

Another feature of the invention is the provision of a stationaryv supported rake pear-shaped or conical screen, to prevent the hops from adhering or clinging to the inner circumference of the pear-shaped screen. In other words. the hops that may hang to the inner surface of the creen are raked or combed ofi as the screen revolves.

The beer that percolates through the perforations of the pear-shaped screen deposits and is carried oil by a spout. The hops pass centrally down through the screen.

Another feature of the invention is the provision of a conveyor disposed beneath the outlet of the screen to receive the hops, which are conveyed to and under a yieldably mounted pressure roller, so as to squeeze any further beer that may remain with the hops as they leave the screen.

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Patent No. 917019A: Apparatus For Mixing Liquids With Gases

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Today in 1909, US Patent 917019 A was issued, an invention of Gustav Detlefsen, for his “Apparatus for Mixing Liquids with Gases.” There’s no Abstract, but here’s how it’s described. “This invention relates to an improved apparatus for mixing liquids with gases, the device being more particularly designed to charging beer with carbonic acid gas while the beer flows from the chip cask to the racking apparatus. The construction is such that the liquid is thoroughly agitated while being charged with the gas, so that an intimate mixture is obtained.”
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Patent No. 580104A: Apparatus For Manufacturing Beer Or Ale

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Today in 1897, US Patent 580104 A was issued, an invention of Andrew Worthington Billings, for his “Apparatus for Manufacturing Beer or Ale.” There’s no Abstract, but here’s how it’s described. “It is the object of the invention to provide an apparatus by the use of which malt liquors may be manufactured in a simpler, quicker, and less expensive manner than heretofore and to effect the aeration of wort in the same apparatus in which the mashing and boiling take place. A further object of the invention is to insure the perfect sterilization of the air used in the aeration of the wort and to regulate the flow of such air in the manner hereinafter more particularly pointed out.”

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Patent No. 3875303A: Preparation Of Beer

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Today in 1975, US Patent 3875303 A was issued, an invention of Josef Hieber, assigned to Interbrew Betriebs Und Beteilg, for his “Preparation Of Beer.” Here’s the Abstract:

Beer is produced from a wort concentrate by a process involving sterilizing and desalting water, providing the sterilized and desalted water with a controlled salt content, dissolving a wort concentrate having at least 80% dry substance content in the water and fermenting with yeast to produce beer. The wort concentrate is dissolved in the water with a jet mixer and fermentation is carried out in a vessel containing a cooling chamber located above a centrifuge drum having therein plates for separating yeast and an impeller for circulating wort.

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Patent No. 4653388A: Small Scale Production Brewing

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Today in 1987, US Patent 4653388 A was issued, an invention of Noel R. Wilkinson, for his “Brewing” process, though specifically more of a “small scale production plant.” Here’s the Abstract:

An improved brewing unit in which energy is saved by providing a mash tun, hot water tank and kettle in a single unit, by partially enclosing the mash tun with the tank and if necessary pre-heating the water supply to the tank by using the heat from wort coolers provided between the unit and fermentation tank; further improvements are provided by constructing the kettle as a combined kettle and whirlpool in a single chamber having a circular wall and a tangential inlet to the wall, a pump and wort boiler being in circuit with the kettle so that wort is continuously circulated through the boiler and tangential inlet to the kettle while the worts are boiled. The combined kettle and whirlpool saves space and enables the process of brewing to be shortened with resultant savings in both energy and brewing time.

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