Patent No. 2116006A: Hop And Stem Separator

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Today in 1938, US Patent 2116006 A was issued, an invention of Edouard Thys, for his “Hop and Stem Separator.” There’s no Abstract, although in the description it includes this summary:

The object of the present invention is generally to improve and simplify the construction and operation of separators; to provide a separator which is particularly intended for separating stems from hops; and more specifically stated, to provide an inclined endless conveyor having trough-shaped members extending crosswise thereof, said troughs being divided into small pockets and said pockets being so shaped that the hops when deposited on the conveyor will settle in the bottom portion of the pockets while the stems will stand endwise and project upwardly from the pockets or lie on the surface thereof in a position where they can be readily removed by a revolving brush under which the vation of the hop and stem separating machine.

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Patent No. 2440276A: Brewing Method Using Albedo In Wort

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Today in 1948, US Patent 2440276 A was issued, an invention of Abraham Arnold Klein, for his “Brewing Method Using Albedo In Wort.” There’s no Abstract, although in the description it includes this summary:

According to the present invention albedo from fruit of the genus Citrus, particularly from grapefruit or citron, is used instead of, or in addition to, hops in the manufactured beer. I have found that the lupulin of hops has in many cases undesirable effects on the human organism. Furthermore hops deteriorate easily. Albedo from citrus fruit can be used instead of hops and the bitter flavour imparted by it to the wort is of a mild and agreeable character.

So this is essentially using grapefruit or other citrus almost 70 years before Ballast Point Grapefruit Sculpin. But not the whole fruit, or even the rind, the albedo is the white, fleshy inner later in between the thinner, top rind layer and the inside fruit. That spongy material is, according to this patent, used in place of or with hops in the brewing process. I wonder if anybody used this method to produce commercial beer?
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Patent No. 20090098075A1: Hops-Based Deodorant

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Today in 1963, US Patent 20090098075 A1 was issued, an invention of Chantal Bergeron, Stefan Gafner, and Jennifer L. Lafrance, for their “Hops-Based Deodorant.” Here’s the Abstract:

The present invention relates to deodorants and other body care products comprising a CO2 extract of the hops plant having bacteriocide/bacteriostat properties wherein the CO2 extract has a very low level of essential hops oils.

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So some deodorants today do list hops as an ingredient, such as the Tom’s of Maine line, all of which list Hops extract [CO2] and caprylic/capric triglyceride as one of the ingredients.

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Which on Tom’s website they have a separate page for each of the body care ingredients, including Hops extract [CO2] and caprylic/capric triglyceride:

What is it?

The hop plant is a perennial herb that grows in vines. Native to Europe, Western Asia, and North America, it is known for the speed and persistence of its growth. Most people are familiar with hops because of its role in beer-making, although it also featured in ancient kitchens and the medical recipes of herbalists. First widely used in beer by monks in 9th- and 10th-century Germany, the hop didn’t gain popularity because of its flavor. Instead, the “bitter principles” of hops exhibit antimicrobial behavior, making the ingredient an effective preservative and stabilizer. In 1516, Wilhelm IV, lord of Bayern, ordered that hops be one of the required ingredients in beer in his Reinheitsgebot (Purity Law). That law led to similar enactments in other countries and helped to standardize the use of hops in brewing. Hops’ distinctive bitterness has now become one of the familiar attributes of a typical beer. Only the female flowers, known as cones, are used in beer-making. For our deodorants, we use hop resins extracted from the cones.

What does it do?

Unpleasant odor is caused by skin bacteria when we sweat. The “bitter principles” that help hops to preserve beer also, it turns out, fight odor. Hops inhibits the growth of bacteria in our deodorant by causing leakage in the bacterial cell membrane, which impairs bacterial function and therefore prevents odor. We use hops in all but our Long-Lasting Roll-On Deodorants.

What are the alternatives?

Lichen (Usnea barbata) has been in our (and many other natural) deodorants since 1991, and it provided effective and natural odor protection. However, a minor percentage of the general population—often, those who tend to have fragrance allergies—may experience a skin reaction to lichen. Even though it’s a relatively uncommon reaction, we weren’t satisfied, and our scientists continued to search for ingredients with less irritancy potential. We also felt increasingly uncomfortable with the environmental drawbacks to using lichen. Studies have shown that the large-scale harvesting of lichen may not be sustainable given its long regeneration rates.

What are the risks?

Hops are believed to have sedative properties, but topical application in the amount found in our deodorant will not cause sleepiness. Tom’s of Maine recognizes that no two people are alike, and even with pure and natural ingredients, some individuals may develop an allergic reaction that is unique to them. As with any product, be sure to discontinue use if you experience discomfort or other indications that the product may not be appropriate for your individual body chemistry.

Patent No. 46973A: Improved Process For Obtaining A Condensed Extract Of Hops

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Today in 1865, US Patent 46973 A was issued, an invention of Samuel R. Percy and Walter S. Wells, for his “Improved Process for Obtaining a Condensed Extract of Hops.” There’s no Abstract, although in the description it includes this summary:

Our invention consists in the preparation of a condensed extract of hops, which possesses all the valuable properties of the hops, which is computed to lose about thirty-three and one-third per cent of their strength the first year, and afterward to decline more rapidly. All these and other objections are entirely obviated by our invention.

A quantity of hops is placed in an air-tight vessel, and the air is then exhausted therefrom in any of the methods ordinarily used for that purpose. Warm or cold water is then introduced, which should be kept heated by the admission of steam, and the hops allowed to steep for two or three hours. The degree of heat is not essential. We prefer that it should approach nearly to the boiling-point of water in vacuo. A small quantity of alkali or alkaline salts should be added to the water, the amount, when so used, not to exceed one pound of alkali or its equivalent of alkaline salts to I every one hundred pounds of hops. When the hops, by these means, are sufficiently digested, a vacuum is formed in a chamber communicating with the vessel in which the hops have been steeped, so that when the cooks communicating between this vessel and this receiver are opened the water and condensed steam containing the virtues of the hops pass through into the receiver, a vacuum being maintained therein sufficient to draw all the liquid from the hops. Water and steam are again and again admitted into the steeping vessel, as before described, until the hops are entirely exhausted of their properties. The fluid thus holding said properties in suspension is strained through a suitable strainer adjusted within the connecting pipe while in transition from the steeping-vessel to the receiver. When a sufficient quantity of this fluid extract of the hops, effected as above stated, is accumulated in the receiver, a vacuum evaporating-pan is ready for its reception by covering or coating its inner surface with any oily or fatty substance cerine, paraffine, &c., to prevent the extract from adhering to the pan and burning. Avaouum is then formed in this pan and the fluid extract is drawn through a pipe or tube connecting with the receiver, as fast as needed, into this vacuum, evaporating, or condensing pan. At such time, during the process of evaporating and condensing such fluid, as the operator may deem proper, a quantity of molasses, saccharine matters, or the extracted liquor of grain, whether malted or not, is to be drawn into the vacuum condenser and mixed with the fluid therein contained, amounting in quantity to about three gallons of molasses orits equivalent proportion of saccharine matter or extracted liquor of grain to every one hundred pounds of hops employed,though these proportions are by no means arbitrary. The whole is then evaporated or condensed to the consistence of very thick molasses, after which it may be taken out and put into vessels for use or transportation.

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Patent No. 1132011A: Hop Separator

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Today in 1915, US Patent 1132011 A was issued, an invention of Emil Clemens Horst, for his “Hop Separator.” There’s no Abstract, although in the description it includes this summary:

This invention relates to hop separators employing upwardly traveling endless separating belts; and the objects of the invention-are first, to provide a simple, substantial, easily regulated apparatus in which the hops may be quickly separated from the leaves and trash with which they are commingled after being stripped from the vines; second, to provide an adjustable deflecting plate between the separator and the source of supply by which a portion of the hops may be deflected out of reach of the separating apparatus, and third, a plurality of tackle is operable in connection with the separator to prevent any hops from passing through the separator with the leaves.

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Patent No. 20140072691A1: Method And Device For Adding Hops In Beer Manufacture, And Also Hop Product

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Today in 2014, US Patent 20140072691 A1 was issued, an invention of Ludwig Scheller, Rudolf Michel, and Patrick Bahns, for their “Method and Device for Adding Hops in Beer Manufacture, and Also Hop Product.” Here’s the Abstract:

The invention relates to a method for adding hops in beer manufacture, having the following process steps; a) separation of a sub-quantity (07 a) of water and/or wort (07) and/or beer as an aqueous fluid, b) addition of hop extract (10) in liquid or pasty form to the separated aqueous fluid (07 a), c) production of a macroemulsion (13) of the hop extract by emulsifying the hop extract (10) in the aqueous fluid (07 a), d) increasing the pressure in the macroemulsion (13) of the hop extract to a feed pressure of in particular higher than 100 bar, e) production of a microemulsion (17) of the hop extract by feeding the pressurized macroemulsion (13) through a gap or a valve (16) or by feeding the pressurized macroemulsion against a baffle plate, f) at least partial return of the microemulsion (17) of the hop extract to the beer manufacturing process.

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Patent No. WO2004020570A1: Effervescent Hop Tablet

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Today in 2004, US Patent WO 2004020570 A1 was issued, an invention of James F. Boyd, assigned to Yakima Chief Inc., for his “Effervescent Hop Tablet.” Here’s the Abstract:

Effervescent formulations of hop adjuncts for use in the process of beer brewing, or more generally the manufacture or production of malt beverages are disclosed. These manufacturing processes can include primary fermentation, when added to the wort, secondary fermentation, when added to the green beer, and storage, when added to beer. The effervescent product includes an effervescent material, such as a carbonate compound, combined with brewing kettle hop adjuncts. The hop adjuncts may include any combination of conventionally derived hop materials or extracts, including alpha acids, beta acids, resins and oils. Preferably, the effervescent formulations are formed into the shape of a tablet, and serve to simplify and improve the efficiency and metering of the hop adjuncts into the brewing process.

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Patent No. 1054121A: Hop-Cluster Machine

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Today in 1913, US Patent 1054121 A was issued, an invention of Emil Clemens Horst, for his “Hop-Cluster Machine.” There’s no Abstract, although in the description it includes this summary:

My invention relates to means for mechanically picking hops and has particular reference to a machine for picking the hops from. clusters which have been separated from the vine during the earlier picking operations.

This mechanism is in a sense a combination with the machine shown in my co-pending application, filed of even date herewith and entitled separating cylinders. In that application an inclined cylinder of polygonal cross section is shown, there being separating means underneath the cylinder. It was found that many clusters of hops did not pass through the interstices in the cylinder but passed as clusters out of the lower end of the machine.

It is the object, therefore, of the present invent-ion to provide novel mechanism whereby any clusters which pass through the separating cylinder shall enter the cylinders of the present invention and there be finally separated.

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Patent No. 398330A: Hop-Shovel

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Today in 1889, US Patent 398330 A was issued, an invention of Benjamin F. Jacobs, for his “Hop-Shovel.” There’s no Abstract, although in the description it includes this summary:

The invention relates to improvements in hop-shovels; and it consists in the constrution and novel combination of parts, as hereinafter set forth.

It has been the practice to remove the hops from the kiln by means of a rake, which is objectionable, for the reason that when the hops are first dried and yet warm they break up very easily and are very sensitive to the handling they receive. When raked out of the kiln, they not only break, but lose their dust, which detracts materially from their marketable value. The object of my invention is to obviate this difficulty by providing a bag to hold the hops and the dust when it is desired to remove the hops from the kiln.

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