Today in 1954, US Patent 2679346 A was issued, an invention of Rudolph H. Breeback, assigned to Crown Cork & Seal Co., for his “Filling System.” There’s no Abstract, though it’s described this way in the application, “The present invention relates to filling systems and, more particularly, to filling systems used in the bottling of carbonated beverages.” And that’s pretty vague, but there’s no other simple sentence or even paragraph that explains it in a nutshell way. Basically, you have to read the whole application.
Today in 1870, US Patent 103498 A was issued, an invention of Charles Pohlmanx, for his “Improved Apparatus For Preserving Beer.” There’s no Abstract, though it’s described this way in the application:
The nature of my invention consists in an elastic bag, formed in a shape to accommodate itself to the inside of a barrel, to which it is applied, in such a manner that, when the bag is filled with air, and supplied with air under pressure, the bag will gradually expand, and exert a pressure upon the liquid in the cask in which it is placed.
Today in 1934, US Patent 1951996 A was issued, an invention of Josef Schaefer, for his “Brewing Pan.” There’s no Abstract, though it’s described this way in the application:
My invention relates to improvements in brewing pans, and more particularly in the construction of the rotary liquid heater. One of the objects of the improvements is to provide a liquid heater which is simple in construction, and in which the water of condensation is readily removed from the heating coil. With this object in view my invention consists in providing the liquid heater with a single heating pipe wound into a coil having several superposed windings, each winding being preferably substantially in the form of a star. By constructing the coil from a single pipe only two openings are needed in the supply one for admitting the steam and the other for removing the water of condensation.
Today in 1988, US Patent WO 1988003556 A1 was issued, an invention of Joseph L. Owades, for his “Preparation Of Wort Extracts.” Joe is most well-known for having invented low-calorie light beer. Here’s the Abstract:
A method for producing a wort containing a reduced level of fermentable sugars. In a preferred embodiment the method consists of providing a warm aqueous suspension of ground malt, and adding the warm suspension to a boiling aqueous suspension of cereal adjuncts. The resulting wort is useful for producing a beer with a lower-than-normal alcohol content, or a malt beverage lacking sweetness usually associated with malt beverages.
Today in 2014, US Patent 2024484 B1 was issued, an invention of Hendrikus Mulder, Onno Cornelis Snip, Douglas John Banks, and Herman Hendrik Jan Bloemen, assigned to Heineken Supply Chain B.V., for their “Continuous Method for the Production of a Yeast Fermented Beverage.” There’s no Abstract, but it’s described as an “invention relat[ing] to a continuous method for the production of a yeast fermented beverage, such as beer. More particularly, the present invention relates to such a continuous method in which a high gravity mash is produced, i.e. a mash with a gravity in excess of 22° Plato.”It’s a fairly complicated application and invention, so you’re best bet is to read the whole thing.
Today in 1969, US Patent 3443958 A was issued, an invention of George E. Dennis, Richard C. Quittenton, and Kenneth R. Robinson, assigned to John Labatt Ltd., for their “Method of Preparing Ground Cereal Grains in the Production of Brewery Mash.” There’s no Abstract, but the invention is described as a “process for producing brewers wort in which cereal grains are dehulled, the dehulled grain is ground to form a fine grist and at least part of the hulls removed before grinding are recombined with the ground dehulled grain and passed through the mashing stage in the usual manner.” Here’s why they think their method is better.
According to this invention it has been determined that the above difficulties [milling problems] can be overcome by removing the hull from the grain before the milling operation. With the hulls removed the kernels of grain can now be more finely ground than was possible in the past and then the finely ground kernels can be recombined with the hulls at any point before the lautering stage. The result of this is an increased yield without any significant sacrifice in run-off time. A series of pilot plant tests indicated that an average yield increase of up to 2% could be obtained with a less than a 15% increase in lautering time.
The degree to which the kernels can be more finely ground according to this invention will be entirely dependent upon the particular situation. Thus, the actual particle size will be dependent upon the nature of the grain, the balance of the lautering time against yield permissible in a given situation, etc.
Today in 1909, US Patent 921032 A was issued, an invention of Ralph Waldo Webster and Leuig Chew, for their “Counter-Pressure Bottling-Machine for Beer, Mineral Waters, and the Like.” There’s no Abstract, and all it says in the description is that Schwartz “invented new and useful Improvements in Counter-Pressure Bottling-Machines for Beer, Mineral Waters, and the Like,” which is essentially the title. A bit more is subsequently added, saying the “invention relates to improvements in machines for filling bottles, jars, and other like vessels, in which a counter-pressure is created to enable beers, mineral waters, and the like, having a natural or artificial condition or pressure, to be bottled Without undue foaming or loss of condition.” For the rest, you have to dive into a full reading of the application.
Today in 1983, US Patent 4383040 A was issued, an invention of Richard Fricker, for his “Fermentation Process and Apparatus.” Here’s the Abstract:
A method for continuous fermentation in which carbohydrate solution is fed continuously into a fermentation zone containing substantially homogeneously distributed yeast and carbohydrate solution whereby the carbohydrate is fermented to ethanol, a proportion of the fermenting liquid continuously passing to a pressurized settling tank, yeast depleted liquid being withdrawn from the upper part of the settling tank and yeast enriched liquid being withdrawn from the lower part of said tank and returned to the fermentation zone, a proportion of yeast being withdrawn without being returned to the fermentation zone, said proportion being such that the concentration of yeast in the fermentation zone is substantially constant, and the pressure within the settling tank is sufficient to prevent the formation of gaseous carbon dioxide. The method enables rapid continuous fermentation to take place using high concentrations of yeast.
Today in 1960, US Patent 2936236 A was issued, an invention of Robert C. Gadsby, Schwaiger Joseph, and Frank H. Schwaiger, assigned to Anheuser Busch, for their “Method of Draining Off Wort From a Straining Tank.” There’s no Abstract, but the description states that the “invention relates to a straining tank or grain extractor or lauter tub, and more particularly to a new type of straining tank for use in the brewing industry to remove extract from brewers grains. This divisional application relates to the method of straining employed by said straining tank.”
Today in 1871, US Patent 114671 A was issued, an invention of Duby Green, for his “Improvement in the Manufacture of Yeast and in the Application of the Same in Mashing and Brewing.” There’s no Abstract, and in the description there’s never really any simple overview or summation of the invention, Green just dives right it to explaining his formula and how it works. I guess he figured the crazy long title was enough.