Patent No. 5384135A: Process For The Manufacture Of An Alcohol-Free Beer Having The Organoleptic Properties Of A Lager Type Pale Beer

Today in 1995, US Patent 5384135 A was issued, an invention of Henri J. J. Caluwaerts, assigned to Brasserie Du Cardinal Fribourg S.A., for his “Process for the Manufacture of an Alcohol-Free Beer Having the Organoleptic Properties of a Lager Type Pale Beer.” Here’s the Abstract:

A process for the manufacture of an alcohol-free pale beer (AFB) whose organoleptic properties are those of a lager beer, comprising the manufacture of a lager type alcoholic pale beer from pale malts containing 20 to 30% of brown malts, mashed to obtain a wort whose attenuation is of the order of 50% and the dealcoholization of the alcoholic pale beer, by evaporation, under high vacuum, of at least about 50% of the volume of this beer. The concentrate obtained by evaporation may be rediluted with water, flavored and sweetened until a concentration of 4° Brix is obtained in order to produce the AFB. The concentrate may also be subjected to a second vacuum evaporation at a temperature of less than 60° C. until a concentrate assaying between 45° and 65° Brix is obtained which is storable for several months before the redilution into an AFB.


Patent No. 810745A: Method Of Pasteurizing Beer

Today in 1906, US Patent 810745 A was issued, an invention of Hugo Gronwald, for his “Method of Pasteurizing Beer.” There’s no Abstract, although in the description it includes this summary:

I have invented a new and Improved Method of Pasteurizing Beer in Barrels, of which the following is a full, clear, and exact description.

The hitherto-known method of pasteurizing beer in the barrels in which it is to be transported had the disadvantage that when the barrels were provided with a separate expansion-chamber the natural carbonic acid contained in the beer was`partly lost and the germs or barm at times contained in this chamber could not be killed, so that the beer frequently overflowing into this chamber was not entirely free from germs, while when the necessary space for expansion was provided by not filling the barrel complete y it had to be filled up with beer from another source. These disadvantages are removed according to my improved method by dividing the quantity of beer required for completely filling the barrel between two connected vessels-namely, a lower detachable vessel, hereinafter called receiver, equal in capacity to the required space for expansion and a barrel communicating with and arranged above this vessel in such a manner that the receiver is completely filled, while in .the barrel an empty expansion-space is left equal to the capacity of’ the receiver. The beer is then pasteurized in the barrel and receiver and cooled in the usual way, after which the carbonic acid disengaged during the pasteurizing and which as risen into the. expansion-space in the barrel can be returned Without loss to the beer-‘for instance, by shaking the barrel. T he pasteurizing apparatus being then turned upside down, the beer runs into the barrel from the receiver, while the excess of carbonic acid mounts into the receiver, so that by this simple exchange of the contents of the vessels a filling up of the beer-barrel from another source is rendered unnecessary and loss of carbonic acid is avoided.

Various apparatus or plant may be used for carrying out my said method, provided the barrel and receiver are connected into a combined apparatus.


Patent No. 270844A: Beer-Cooler

Today in 1883, US Patent 270844 A was issued, an invention of Friedrich Richter, for his “Beer-Cooler.” There’s no Abstract, although in the description it includes this summary:

My invention relates to beer-coolers, and will be fully described hereinafter.

Heretofore with coolers constructed according. to the plan in general use the ends of the pipes through which the cooling-liquid passes have been united by means of elbows, and as the beer or other liquid to be cooled had to be poured into pans or troughs at the top to flow through perforations in said troughs down over and around the pipes to a pan at the bottom of the cooler, that it might be deprived of its heat in this passage, it has been found difficult to keep the pipes clean, owing to their many elbows, and hence my invention, the object of which is to simplify the connections be tween the pipes, dispenses with the elbows altogether and presents a solid, smooth surface at each end of the beer-cooler, and at the same time unites the parts by such connections as will .admit of the cooler being easily taken apart when it is to be cleaned or repaired.

Another object of my invention is to provide a means for controlling the flow of the cooling-fluid, all as will be fully set forth farther on.


Patent No. 5079927A: Beer Cooling Apparatus

Today in 1992, US Patent 5079927 A was issued, an invention of A. J. Rodino and James R. Kinkaide, for their “Beer Cooling Apparatus.” Here’s the Abstract:

A method and apparatus is provided for dispensing beer from a keg without excess foaming wherein the keg and beer temperatures and fluid pressures are controlled such that beer is dispensed at predetermined temperatures at substantially atmospheric pressures even over a wide range of atmospheric temperatures. Beer is supplied under pressure from the keg to a constricted flow line which abruptly decreases flow pressure. A portion of the constricted flow line is immersed in a refrigerating bath to reduce beer temperature. The length of the constricted flow line to the dispensing nozzle is sufficient long and its internal diameter sufficiently smooth that beer flow therethrough is stabilized to significantly reduce turbulence. Beer pressure drop through the nozzle is minimal and beer flow is relatively laminar.

The portion of the constricted line immersed in the refrigerating bath is formed from coiled tubing. The bath fluid is recirculated and the bath temperature is sufficiently low as to cause ice to form. The constricted line has a constant internal diameter throughout its length, and the dispensing nozzle has that same internal diameter. A portable embodiment includes a wheeled trailer for supporting and sheltering the keg.


Patent No. EP0208450A2: Beer Filtration

Today in 1987, US Patent EP 0208450 A2 was issued, an invention of Ronald Shackleton, for his “Beer Filtration.” Here’s the Abstract:

It has been proposed to filter beer or tank bottoms using crossflow filtration. In accordance with the invention, this crossflow filtration is achieved using ceramic membranes. In a particular form shown in figure 1, a two stage filtration process combines the functions of clarification and recovery from tank bottoms. Beer is drawn from a tank 1 by a centrifugal pump 2 to a primary filtration stage comprising a circuit in- cludinga a circulating centrifugal pump 3, a ceramic membrane filter 4 and a cooler 5. A proportion of the circulating liquid is drawn off by a positive pump 8, and passed to a secondary filtration stage, again comprising a circuit including a circulating positive pump 9, a ceramic membrane filter 11 and a cooler 12. A proportion of the retentate is drawn off via a line 14. This retentate is of a pasty consistency and normally has a commercial value, in that it is free of kieselguhr or other filter aid.


Patent No. 2143565A: Beer Stabilizer Coil Control

Today in 1939, US Patent 2143565 A was issued, an invention of Raymond G. Minea, for his “Beer Stabilizer Coil Control.” There’s no Abstract, although in the description it includes this summary:

My invention relates to an improvement in regulator valves, particularly adapted for use in dispensing beer, ale, or the like; and to a dispensing apparatus for controlling the flow of the beer or other liquid through the valve.


Patent No. 8349378B2: Brewing Process And Brewery Installations

Today in 2013, US Patent 8348086 B2 was issued, an invention of Klaus-Karl Wasmuht and Cornelia Folz, assigned to Krones Ag, for their “Brewing Process and Brewery Installations.” Here’s the Abstract:

A brewing process including taking off a fluid having a starting temperature from a heat store; feeding the fluid to a plurality of heat consumers for releasing heat; and returning to the heat store the fluid which has a final temperature. The brewery installation has a heat store for controlling the flow of the fluid in the installation, and a plurality of heat consumers each of which is connected to the primary circuit for releasing heat. Improved efficiency is achieved in part by the final temperature of the fluid which flows out of the respective heat consumers is measured and the return of the fluid is controlled as a function of the measured final temperature.


Patent No. 3117005A: Process For The Manufacture Of Beer

Today in 1964, US Patent 3117005 A was issued, an invention of Morton William Coutts, for his “Process For the Manufacture of Beer and the Like.” There’s no Abstract, although in the description it includes this summary:

This invention relates to a process for the manufacture of beer and the like and has for its objects the provision of an improved continuous process for such manufacture which makes use of certain phenomena which occur during the preparation of brewers Wort and the fermentation thereof and which individually cause problems in production but which when combined bring about beneficial results.

For example, when brewers wort is boiled certain heat sensitive material precipitates and coagulate-s. It has been found that these precipitated particles while in a boiling state have adsorptive properties and take up from the wort many objectionable and unwanted flavours. It is normal practice to hold the hot wort before cooling, and during this time these particles coagulate and as they coagulate gradually lose their adsorptive powers, the adsorbed flavours again becoming soluble and so producing objectionable flavours in the finished beer.


The Journey Of Beer Ingredients

Here’s a fun infographic showing the Journey of Beer Ingredients and called “Glorious Beer.” It was created by Lockstep Studio, who began selling the posters in early December of last year. It’s a different approach than most of these, following the separate journeys of water, barley, hop and yeast until eventually they meet up and have a party, so you can have one, too.

Click here to see the infographic full size.

Patent No. 3227557A: Continuous Fermentation Process With Sedimentable Microorganisms

Today in 1966, US Patent 3227557 A was issued, an invention of Michael Edward Ash, assigned to Guinness Son & Co. Ltd., for his “Continuous Fermentation Process with Sedimentable Microorganisms.” There’s no Abstract, although in the description it includes this summary:

This invention relates in general to continuous fermentation systems of the kind in which liquid suspensions comprising a dispersion of said fermentable micro-organisms in a liquid substrate of relatively lower specific gravity, are caused to flow through a fermenting vessel or series of vessels.

More specifically, the invention is concerned with a method and apparatus for controlling the relative degree of concentration of micro-organism in substrate as between any two or all of the stages: inflow, vessel and outflow.

In particular, the invention has been developed for use in connection with the continuous fermentation of Erewers wort in a chemostat system.

The invention is however believed to be applicable to any microbiological process in which a sedimentable micro-organism is operated in a nutrient liquid, and is in the form of a mechanical dispersion in liquid nutrient of relatively lower specific gravity, so that in the absence of turbulence, the micro-organism tends to settle at the bottom of the vessel.

It has already been proposed continuously to ferment Brewers wort or other ferment-able substrate in a plurality of sequentially arranged stirred or unstirred vessels, and to separate the fermenting micro-organism (yeast) from the fermented product (beer) by settlement in a separate vessel or in a part of the final fermentation vessel separated from a stirred region by a baffle.