Patent No. 3128188A: Beer Lagering Process

Today in 1964, US Patent 3128188 A was issued, an invention of Donald B. McIntire, assigned to the Union Carbide Corp., for his “Beer Lagering Process.” There’s no Abstract, but here’s how it’s described. “The main object of the present invention to provide a process for producing lagered beer without storing the beer.” I think what I’m most curious about is what interest a company like Union Carbide would have in holding a patent for making lager beer? The process is described in great detail as the description continues.

In accordance with the present invention, there is provided a process for lagering ruh beer comprising freezing water from the ruh beer so as to produce a slurry of concentrated beer, ice, and other solids; and removing the ice and other solids from the concentrated beer, while maintaining the beer in a substantially inert atmosphere throughout all process steps. Thus, the inventive process produces concentrated, lagered beer by freeze concentrating ruh beer.

Another novel and important feature of the present invention resides in the removal of calcium oxalate from the lagered beer product. Calcium oxalate is usually formed during normal brewing processes, and it is well established in the brewing literature that this compound is an extremely undesirable constituent of conventional beer. The oxalate normally plates out in processing tanks and lines, forming beer stone and resulting in a complex cleaning problem. Calcium oxalate also contributes to haze and offensive avors in beer and is generally considered to contribute to the highly undesirable phenomenon known as gushing Oxalates are also undesirable from a nutritional standpoint, since an excess of oxalates in the body is one factor which reduces the absorption of calcium from the intestine. While conventional beer always contains a substantial portion of oxalate, both the lagered beer concentrate formed by the present invention and the reconstituted product contain negligible amounts of oxalate because the calcium oxalate is precipitated out during the freezing step, and then subsequently removed from the concentrated beer along with the ice and other solids. Thus, not only is the expensive and time-consuming storage process eliminated by the inventive process, but the quality of the final product is unexpectedly and significantly improved.

In addition to, and possibly as a result of, the removal of calcium oxalate, the process of the present invention improves the flavor and haze stability of the resultant beer product. Indeed, beer produced by diluting the novel 3,128,188 Patented Apr. 7, 1964 ICC l concentrate ‘appears to be superior in flavor and clarity not only to other reconstituted concentrates, but also to fresh, high-quality draft beer, even though the concentrate and/or the reconstituted product may be as much as a year old. Because of its inherent bacteriological stability, the stabilized beer concentrate may be stored for long periods without the deterioration in flavor, clarity, and uniformity which conventional lagered beer, even when pasteurized, always suffers.

Although the inventive process can theoretically be used to produce lagered beer of any desired concentration, concentration above about five-fold, i.e., a concentrate possessing one-fifth the volume of the beer as originally fermented, usually results in deterioration of the desirable qualities of the product. Accordingly, less than five-fold volume concentrations are deemed preferable.


Patent No. 1092538A: Beer And Hops Separator

Today in 1914, US Patent 1092538 A was issued, an invention of George F. Rauch, for his “Beer and Hops Separator.” There’s no Abstract, but here’s how it’s described. “This invention relates to the art of brewing, and particularly to a new and useful separator, for separating the beer and hops.” Apparently it has several features:

One of the features of the invention is the provision of a receptacle in which a revoluble pear-shaped screen is, mounted, having a distributor or splasher for swirling or splashing the fluid or combination of beer and hops against the inner circumference of the pear-shaped screen.

Another feature of the invention is the provision of a plurality of agitator wings carried by the distributer or splasher, which wings owing to the centrifugal force swing outwardly, so as to splash the fluid or combination of hops and beer against the inner circumference of the pear shaped revoluble screen, the beer passing through the perforations of the screen, while the hops pass centrally down through the screen.

Another feature of the invention is the provision of a stationaryv supported rake pear-shaped or conical screen, to prevent the hops from adhering or clinging to the inner circumference of the pear-shaped screen. In other words. the hops that may hang to the inner surface of the creen are raked or combed ofi as the screen revolves.

The beer that percolates through the perforations of the pear-shaped screen deposits and is carried oil by a spout. The hops pass centrally down through the screen.

Another feature of the invention is the provision of a conveyor disposed beneath the outlet of the screen to receive the hops, which are conveyed to and under a yieldably mounted pressure roller, so as to squeeze any further beer that may remain with the hops as they leave the screen.


Patent No. 917019A: Apparatus For Mixing Liquids With Gases

Today in 1909, US Patent 917019 A was issued, an invention of Gustav Detlefsen, for his “Apparatus for Mixing Liquids with Gases.” There’s no Abstract, but here’s how it’s described. “This invention relates to an improved apparatus for mixing liquids with gases, the device being more particularly designed to charging beer with carbonic acid gas while the beer flows from the chip cask to the racking apparatus. The construction is such that the liquid is thoroughly agitated while being charged with the gas, so that an intimate mixture is obtained.”

Patent No. 580104A: Apparatus For Manufacturing Beer Or Ale

Today in 1897, US Patent 580104 A was issued, an invention of Andrew Worthington Billings, for his “Apparatus for Manufacturing Beer or Ale.” There’s no Abstract, but here’s how it’s described. “It is the object of the invention to provide an apparatus by the use of which malt liquors may be manufactured in a simpler, quicker, and less expensive manner than heretofore and to effect the aeration of wort in the same apparatus in which the mashing and boiling take place. A further object of the invention is to insure the perfect sterilization of the air used in the aeration of the wort and to regulate the flow of such air in the manner hereinafter more particularly pointed out.”


Patent No. 3875303A: Preparation Of Beer

Today in 1975, US Patent 3875303 A was issued, an invention of Josef Hieber, assigned to Interbrew Betriebs Und Beteilg, for his “Preparation Of Beer.” Here’s the Abstract:

Beer is produced from a wort concentrate by a process involving sterilizing and desalting water, providing the sterilized and desalted water with a controlled salt content, dissolving a wort concentrate having at least 80% dry substance content in the water and fermenting with yeast to produce beer. The wort concentrate is dissolved in the water with a jet mixer and fermentation is carried out in a vessel containing a cooling chamber located above a centrifuge drum having therein plates for separating yeast and an impeller for circulating wort.


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Patent No. 4653388A: Small Scale Production Brewing

Today in 1987, US Patent 4653388 A was issued, an invention of Noel R. Wilkinson, for his “Brewing” process, though specifically more of a “small scale production plant.” Here’s the Abstract:

An improved brewing unit in which energy is saved by providing a mash tun, hot water tank and kettle in a single unit, by partially enclosing the mash tun with the tank and if necessary pre-heating the water supply to the tank by using the heat from wort coolers provided between the unit and fermentation tank; further improvements are provided by constructing the kettle as a combined kettle and whirlpool in a single chamber having a circular wall and a tangential inlet to the wall, a pump and wort boiler being in circuit with the kettle so that wort is continuously circulated through the boiler and tangential inlet to the kettle while the worts are boiled. The combined kettle and whirlpool saves space and enables the process of brewing to be shortened with resultant savings in both energy and brewing time.


Patent No. 724100A: Wort-Separator

Today in 1903, US Patent 724100 A was issued, an invention of Max Henius, for his “Wort-Separator.” There’s no Abstract, but in the description claims that the “object is to provide a wort-separator of novel as well as comparatively simple and inexpensive construction, whereby the filtration of wort, both from grains and hops, may be effected more thoroughly and with greater economy both of time and labor than by any other filtering means hitherto employed and of which I am aware.”

Patent No. 149046A: Improvement In Cooling And Preserving Beer

Today in 1874, US Patent 149046 A was issued, an invention of Peter Libber, for his “Improvement In Cooling And Preserving Beer.” There’s no Abstract, but this introduction sums it up:

This invention relates to device for cooling and preserving beer and ale and similar substances in the process of manufacture, and which is required to be kept at such a temperature as to prevent its becoming sour in the process of fermentation preparatory to being barreled; and it consists in the construction and arrangement of the cooling float or swimmer employed to regulate the temperature of the beer in the fermenting tubs, as will hereinafter be more fully explained.


Patent No. 6871579B2: Device For Producing Beer And A Unit For After-Fermentation

Today in 2005, US Patent 6871579 B2 was issued, an invention of Evgeny Konstantinovich Belkin, Andrei Arkadievich Peshkin, Vladimir Gennadievich Matveev, Leonid Mikhailovich Prikhozhan, and Yury Vasilievich Artamonov, for their “Device For Producing Beer and a Unit for After-Fermentation.” Here’s the Abstract:

The invention relates to the food industry. In order to reduce sales expenses and preserve the taste of beer, the inventive device is provided by i-number communication units, necessary for operational connection and disconnection of i-number units for after-fermentation, and each of i-number units for after-fermentation is embodied in such a way so that it is transportable, thermally insulated, hermetic, protected from deposited yeast mixing with non-filtrated beer while transportation and can be connected to a cooling system, arranged at a point of sale and/or dispense.


Patent Nos. 2546250A & 2546251A: Process Of Concentrating Yeast Slurries & For Drying Yeast

Today in 1951, US Patents 2546250 A and 2546251 A were issued, both inventions of Stanley L. Baker, for his “Process of Concentrating Yeast Slurries” and “Process for Drying Yeast.” There’s no Abstract for either, but the description for the first is an “invention relat[ing] to the concentration of dilute suspensions or slurries of yeast and especially of brewers yeast slurry which will be referred to hereinafter as an example although it will be understood that the invention is not restricted thereto.”

His second patent is described as an “invention relat[ing] to drying dilute suspensions or slurries of yeast and especially brewers yeast slurry which will be referred to hereinafter as an example, although it is to be understood that the invention is not restricted thereto.” You may have noticed that this description is exactly the same as the first. What’s clear is while these are two different patents, they are vey similar and are both about roughly the same yeast process. Even the drawings are only slightly different from one another.