Today in 1973, US Patent 3712820 A was issued, an invention of Martin F. Walmsley and John Valentine Cross, and assigned to John Labatt Ltd., for their “Process for Making a Brewers’ Wort Beer.” There’s no Abstract, but in the description they explain that the “invention provides a process for producing a brewers wort in which an aqueous slurry of a raw starch containing material, preferably a cereal grain such as barley, is heated to 40 55 C. at which temperature it is subjected to the action of a discrete proteolytic enzyme and, optionally, a discrete ot-amylase enzyme, then heated to 65-90 C. at which temperature it is subjected to the action of a discrete a-amylase enzyme to solubilise the starch, after which it is cooled to 40-65 C. at which temperature it is subjected to the action of a discrete amylase enzyme or source thereof to produce fermentable sugars.”
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.
Today in 1985, US Patent 4494451 A was issued, an invention of John F. Hickey, for his “Brewing Apparatus.” Here’s the Abstract:
Brewing apparatus which comprises a first vessel including heating means, a second vessel including strainer means, a third vessel, and a valve means and pump arrangement by means of which the three vessels can be coupled as necessary for fluid transfer purposes so that the first vessel can be used firstly as a hot liquor tank to produce hot liquor which is transferred to the third vessel which serves firstly as a hot liquor container, from which in use the hot liquor is transferred to the second vessel wherein it is mashed with malt to produce a wort and which serves firstly as a mash tun, from which the wort is transferred to the first vessel therein to be heated with hops whereby the first vessel serves secondly as a brewing kettle from which the resultant brew is transferred to the third vessel which serves secondly as a fermenting vessel.
Today in 1946, US Patent 2393518 A was issued, an invention of Stephen T. Clarke, for his “Fermentation Of Beer.” There’s no Abstract, but the description explains that the “object of the invention is to provide’a process and apparatus of the top fermentation type which will produce a very full drinking beer of high stability and character.” It continues:
The whole process of fermentation is carried out under pressure in a single enclosed vessel having at the top thereof a detachable cone or dome provided with an outlet pipe of small diameter terminating in a device such as a nipple for controlling the pressure. The outlet of the pipe is at or near the top of an enclosed yeast-back provided with a cock or valve which normally is open to the atmosphere to relieve pressure in the yeast-back. The yeast-back is also provided with a draining tube for returning the yeast drainings to the fermenting vessel.
Today in 1947, US Patent 2414669 A was issued, an invention of Gustave T. Reich, for his “Art of Brewing.” There’s no Abstract, but the description explains that the “invention relates to a continuous process of brewing beer from malt and cereal. Among its objectives are the securing of the maximum diastatic action in the minimum time thus permitting advantageous continuous saccharincation, the preventing of the destruction of the diastase and peptase by heat prior to the sacchariflcation of the mash so that the full effect of all the diastase is released in the sacoharifying step, the effecting of the maximum digestion of the malt by the peptase largely prior to the saccharibody of the hulls is not fication, the avoiding of dissolving objectionable soluble materials found in the malt hulls by digesting the malt while the hulls are largely intact.”
Today in 1896, US Patent 553269 A was issued, an invention of Gustave Sobotka and Adolph Kliemetschek, for their “Method of Manufacturing Beer or Ale.” There’s no Abstract, but the description explains that the “invention relates to methods of manufacturing beer and ale, and the objects are mainly to provide an improved process whereby a superior quality of beer or ale may be produced and in a much shorter time than is required when made according to methods heretofore in use, thereby effecting a saving of both time and labor, and also to avoid the loss of the aromatic principle or constituents of the hops, which necessarily results from ordinary methods of boiling the hops with the Wort in the copper, and further to reduce the quantity of hops usually required for the manufacture of a given quantity of beer or ale by utilizing the flavoring, disinfecting, and preserving qualities of the hops to better advantage, and thereby also effect a saving of material.”
Today in 1956, US Patent 2731027 A was issued, an invention of Carl L. Daun, for his “Beer Dispensing Apparatus.” There’s no Abstract, but in the description, he describes as an “invention relat[ing] to [an] apparatus for dispensing carbonated beverages without there by changing the gas content of the beverage while eliminating the losses customarily encountered in dispensing such beverages. He continues:
This apparatus is particularly useful in dispensing beer from barrels but is, as will be apparent, suitable for all liquids. According to present practice barrel beer is dispensed from a faucet connected to a tap rod projecting to the bottom of the barrel through a tap which serves to provide a fluid tight seal at the tapping hole. Beer is forced up the tap rod to the faucet by the gas pressure in the barrel. A pressure regulated gas (air or carbon dioxide) source is connected to the interior of the barrel through a gas check valve in the tap. Theoretically such a system will maintain the carbon dioxide gas content of the beer constant and the drawing should be uniform. In practice, however, various losses attributable to variations in the gas content caused by temperature and pressure deviations from the ideal are encountered to a greater or lesser extent.
Keep reading here.
Today in 1967, US Patent 3298835 A was issued, an invention of Murray Peter John Andrew, Clarke Brian James, Hildebrand Robert Peter, and Harold Frank Vincent, and assigned to Carlton & United Breweries, for their “Process for Production of a Hop Concentrate.” Essentially it’s a “process for the production of a hop concentrate wherein the flavour imparting constituents of hops are increased by extracting and then converting inactive constituents to active flavour imparting constituents.” There’s no Abstract, but this is from the description:
The process of this invention involves the utilization of those constituents which are regarded as relatively inactive or which do not normally impart the desired flavour characteristics to brewed beverages and which are not converted to any substantial degree to active flavour-imparting constituents during treatment by existing. processes. In the process of our co-pending application the relatively inactive hop constituents of a-acids known as humulones are converted to the more active iso-humulones by the process of isomerization. It is an object of the present invention to provide an improved process for the production of a hop concentrate for brewing purposes, whereby the lupulones content of the p-acids of hops may be utilized in addition to the humulone content of the a-acids, thereby increasing the flavouring or bittering characteristics of the hop concentrate final product for the production of a brewed beverage.
Today in 2014, just one year ago, US Patent 20140017354 A1 was issued, an invention of James Joseph and Brandy Callanan, for their “Beer Brewing System and Method.” Here’s the Abstract:
The present subject matter relates to systems and methods for automated, whole grain brewing. In one configuration, such a system can include a base, a boil kettle positioned on the base, a first heating element in communication with the boil kettle and configured to selectively heat fluid contained in the boil kettle, and a mash tun positioned on the base, the mash tun configured to receive one or more solid or fluid materials therein. A pumping system positioned at least partially within the base can be connected to the boil kettle and the mash tun, the pumping system being operable to selectively pass fluid into, out of, and among the boil kettle and the mash tun. In addition, a control system can be positioned at least partially within the base and configured to selectively control the first heating element and the pumping system.
Essentially it’s an “automated, whole grain brewing system” for homebrewing, but you read a lot more about it in the description.
Today in 1903, US Patent 718253 A was issued, an invention of Herbert Amos Hobson of London, England, assigned to the Concentrated Beer Company Ltd., for his “Concentrated Hopped Wort and Process of Producing Same.” There’s no Abstract, or any drawings filed with the application, but here’s the introductory overview:
This invention relates to the production of a hopped wort from which beer, either alcoholic or non-alcoholic, maybe produced by the mere addition of yeast and water or of water alone, as the case may be.
In the ordinary brewing process the malt is first mashed and the hops are then added to and boiled in the wort or extract of malt, with the result that the bitter of the hop is unfavorably affected, objectionable resinous matters are extracted, and the volatile aroma of the hops is to a great extent lost, and these undesirable results are partly due to the length of time for which the boiling is continued and partly to the high boiling-point of the liquor in which the hops are boiled. It is the object of this invention to avoid these defects and to produce a hopped wort, preferably in a concentrated state, possessing the keeping qualities necessary for export purposes and adapted for the production, in the locality or country of consumption, of beer possessing the characteristic qualities of beer brewed in the ordinary manner.
While there weren’t any images in the filing, this is a flowchart of Alternative Sources of Hopped Wort from a homebrewing website in South Africa.