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 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.
Today in 2000, US Patent 6051212 A was issued, an invention of Hisao Kado, Takumi Shibata, Fujio Kobayashi, and Masaki Kubota, assigned to Sapporo Breweries Limited, for their “Process for Producing Yeast Extract.” Here’s the Abstract:
In accordance with the present invention, it is provided a method for producing a yeast extract with the improvement in the color and odor characteristic to yeast extract and with no modification of the useful substances such as amino acid, etc. compared with conventional yeast extract.
By a simple method in accordance with the present invention, color and characteristic odor can be removed, with almost no loss of the contents of useful substances such as amino acid, etc. from the yeast extract solution produced in a conventional manner. Because the resulting yeast extract can be mixed with other materials for use, the yeast extract is applicable to various fields, for example for cosmetic products and healthy foods other than seasonings, which expectantly enlarges the applicable range of the yeast extract.
Today in 1945, US Patent 2372854 A was issued, an invention of Gustave T. Reich, for his “Yeast.” There’s no Abstract, but the descriptions states that the “invention relates to yeast and its production and it is particularly directed to a method of improving the quality of yeast obtained in the alcoholic fermentation of saccharine materials, particularly sugar rellnery materials such as black-strap molasses. It also claims to improve yeast production in twelve different ways, and then lists each way, if you’re curious.
Today in 1995, US Patent EP 0645094 A1 was issued, an invention of Rooijen Rutger Jan Van, Peter Johannes Schoppink, and Ronald Baankreis, for their “Improvement of Gas and Alcohol Production by Yeast.” Here’s the Abstract:
Introduction of futile cycles in the glycolytic pathway of yeast strains enables enhanced gas production and ethanol production under stress conditions, e.g. in a sugar-rich dough having a sugar content of higher than 3% weight percentage based on flour, e.g. 20%, or at high ethanol concentration in an industrial ethanol production process.
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.
Today in 1956, US Patent 2740049 A was issued, an invention of William C. Stein Sr., for his “Method and Apparatus for Destruction of Live Yeast Cells in Beer.” There’s no Abstract, but the description states that the “invention relates to a method and apparatus for destroying live yeast cells in beer.” When he lays out the various objects for the invention, it’s clear that the yeast is destroyed when “the beer is cascaded over violet ray tubes,” allowing for the “continuous treatment of the beer.” It apparently differs from how this was accomplished beforehand, as using this method “the beer will be subjected to a pre-carbonation pasteurization whereas under prior process the beer was pasteurized after carbonization.”
Today in 1953, US Patent 2631777 A was issued, an invention of Verner Hanno Tore, for his “Process For Centrifugal Separation Of Yeast Cells From Beer.” There’s no Abstract,
but the description claims that the “invention relates to the centrifugal separation of impurities from liquids, such as the separation of yeast cells from beer. More particularly, it relates to an improved process for this purpose, whereby contamination of the centrifugally purified liquid by the impurities, incident to interruption of the centrifugal separation, is avoided.”
Today in 1936, US Patent 2033326 A was issued, an invention of William F. Clark, for his “Method of Impregnating Beer Wort with Yeast.” There’s no Abstract, but it’s described in the introduction:
This invention which relates generally to the art of brewing is concerned with certain improvements in a method of and apparatus for produce ing beer or any liquid in which fermentation is an essential part of the process. For its objects, my invention aims to accelerate the fermenting process by the maintenance of conditions most favorable for the purpose, the utilization of apparatus which is simple, relatively inexpensive, and compact in size, and the production of a brew which is uniform at all times, which is superior in taste and flavor, which is free from turbidity and improved as to clarity, and in which a lesser amount of yeast or other fermenting agent is required.
Today in 2007, US Patent 7186428 B1 was issued, an invention of Nick J. Huige, Murthy Tata, Jeffrey F. Fehring, Michael C. Barney, David S. Ryder, and Alfonso Navarror, assigned to Miller Brewing Company, for their “Method of Oxygenating Yeast Slurry Using Hydrophobic Polymer Membranes.” Here’s the Abstract:
Disclosed is a an economical method of efficiently oxygenating yeast slurry without bubble formation. The method employs a membrane oxygenator comprising at least one hydrophobic, microporous membrane having a gas side and a liquid side. The yeast slurry flows over the liquid side of the membrane; oxygen is delivered to the gas side of the membrane and passes through the pores to the yeast slurry.