Beer Birthday: Sabine Weyermann

Today is the 57th birthday of Sabine Weyermann, co-owner of Weyermann Malting in Bamberg, Germany. If you’ve visited any of the Craft Brewers Conferences, you’ve no doubt seen the bright yellow and red of the specialty malting company, which is sold in the U.S. by the Brewers Supply Group. Sabine’s family began the Weyermann Malt company in 1879, although she can trace her family back at least as far as 1510. She’s an amazing person, and her malt has helped fuel many a small and large brewery. Join me in wishing Sabine a very happy birthday.

Sabine giving a presentation at their offices in Bamberg when I visited there in 2007.

CBC_San Diego_ 2012
Sabine and her husband Thomas Kraus-Weyermann at CBC in San Diego, 2012.

You can see the Weyermann Malting Brewer’s Star that Weyermann’s starting making at the top of my home office/guest house, which we call “The Brewhouse.”

Patent No. 3796143A: Device For The Germination And Drying Of Malt

Today in 1974, US Patent 3796143 A was issued, an invention of Gisbert Schlimme and Manfred Tschirner, for his “Device for the Germination and Drying of Malt.” Here’s the Abstract:

A device for the germination and drying of malt charged onto the radially outer portion of an annular rotating rack and gradually shifted radially inwardly by means of rotary worm means extending radially across said annular rack and being suspended by threaded spindles for movement downwardly and upwardly between charge and discharge openings in an outer wall surrounding said annular rack.


Patent No. 3647473A: Malting Grain

Today in 1972, US Patent 3647473 A was issued, an invention of Peter Michael Howlett, and Keith Christopher Stowell, for their “Malting Grain.” Here’s the Abstract:

A process and apparatus for dehusking cereal grain by a dry mechanical method at a temperature not above about 105 DEG F., and wherein the moisture content of the grain is above about 8 percent by weight in order to damage the grain so that substantial rootlet growth is prevented without substantially damaging the aleurone layer. The dehusked grain is subsequently malted and there are advantages compared with conventional malting of husked grain.


Patent No. 6100447A: Method Of Barley Transformation

Today in 2000, US Patent 6100447 A was issued, an invention of Liying Wu and Raymond L. Rodriguez, for their “Method of Barley Transformation.” Here’s the Abstract:

A method for stably transforming barley from mature barley seeds as starting material is disclosed. The method involves germinating mature barley seeds until early shoot development occurs, exposing scutellar or embryo tissue cells on the embryo side of germinated seeds, and introducing foreign DNA into the cells. The cells are initially grown under conditions that allow expression of a selectable marker introduced with the foreign DNA, then on a callus-growth medium effective to suppress callus formation in the absence of the selectable marker. Successfully transformed calli can be cultured in suspension to obtain a desired foreign protein, or regenerated into plants, to obtain the foreign protein from the transformed plants, e.g., germinated seeds.


Patent No. 2970627A: Barley Debearder & Seed Cleaner

Today in 1961, US Patent 2496858 A was issued, an invention of Walter E. Wiesenthal, for his “Barley Debearder and Seed Cleaner.” there’s no Abstract, but according to the description, the ” invention relates to a seed cleaning and screening apparatus adapted to separate seeds of various crops which have been sown and harvested together. An important object of the invention is to provide an apparatus of this character which will operate effectively in debearding barley during the barley cleaning operation. A further object of the invention is to provide an apparatus wherein the various stages of cleaning and classifying the seeds will be accomplished simultaneously with the operation of the apparatus.”

Patent No. 37578A: Improved Extract Of Malt

Today in 1863, US Patent 37578 A was issued, an invention of Thomas Hawks, for his “Improved Extract of Malt.” There’s no Abstract, but the entire application is rendered as a two-page image. This is a very old patent, older than most commercial breweries still with us, issued in the middle of the Civil War.


Patent No. 5282413A: Installation For Steeping Grains

Today in 1994, US Patent 5282413 A was issued, an invention of Rene Sauvage, James Roget, Jean Amstutz, and Guy Flament, for their “Installation for Steeping Grains.” Here’s the Abstract:

Installation for steeping grains of the type comprising a tank (1) provided with a cylindrical lateral wall (2), with a bottom (3) and with a perforated platform (11) disposed at a certain distance from the bottom (3) and on which the grain rests in a layer of suitable thickness, the upper surface of this layer of grains being able to be levelled by a rotary system with raking arms (6) carrying blades and associated with a first motor (9) capable of rotating them, a second motor (10) being coupled to the system in order to make it vertically movable. This installation comprises removable connection making it possible to connect, mechanically and temporarily, the perforated platform (11) to the system with raking arms (6) and blades or directly to the second motor (10).


Patent No. 1015443A: Apparatus For Macerating Wort

Today in 1912, US Patent 1015443 A was issued, an invention of Robert Hoffmann, for his “Apparatus for Macerating Wort.” There’s no Abstract, but in the description he explains the problem and his solution:

In macerating they wort in making beer the sparging water has hitherto been poured on to the wort by means of a rotary sprayer spraying over or sparging the wort. As the sparging water falls from a certain height on to the surface of the wort it is not only impossible to avoid unintentionally mixing the wort with the sparging water,’but the latter is also undesirably cooled. Both disadvantages thus involve a loss of yield from the grain and thus mean an incomplete’ working.

Now as compared with the ordinary apparatus for maceration this invention consists in the sparging water not being, allowed to fall from a height on to the surface of the wort but being introduced in layers on to the surface of the wort, so that the grain during maceration is slowly compressed by the sparging water and does not mix therewith.

This improved apparatus consists in other’ words in the sparging water being allowed to flow on to the wort in a continuous stream without first having to fall through the air — on to the surface of the wort.