Patent No. CA2133272A1: Preparation Of Beer, Probably Samuel Adams Triple Bock

patent-logo
Today in 1995, CA 2133272 A1 was issued, an invention of Charles J. Koch, though the “Applicant” is listed as Charles J. Koch, Boston Beer Company Limited Partnership D/B/A Boston Beer Company (The), A Massachusetts Partnership; General Partner, Boston Brewing Company, Inc., for his “Preparation Of Beer.” Here’s the Abstract:

High alcohol beer having a full, round flavor is prepared by employing as the yeast a wine or champagne yeast, and a sweetened wort.

While I can’t be sure, I think this is essentially for Samuel Adams’ Triple Bock, which was first released in 1994. While the patent wasn’t granted until 1995, it was filed in the fall of 1994, but the “priority date” listed is October 6, 1993. The “inventor” listed is Charles J. Koch, who was Jim Koch’s father, although under “applicant” the Boston Beer Co. is also listed. In addition, I recall Jim explaining that it was in fact Champagne yeast that was used to create the beer. So it certainly seems likely that they patented the process used to make that unique beer. I still have a few bottles of it in my cellar though the last couple I opened tasted a lot like soy sauce. To be fair, the bottles that were opened during an anniversary dinner that I was lucky enough to attend in Boston Beer Co.’s barrel room a few years ago were tasting quite good. Although the OCR errors make it difficult reading, it’s still interesting to see the thought process and how they went about it laid out. I may have to open another bottle soon.

bottledetaillargetriplebock

Patent No. EP1412490A4: Mediating The Effects Of Alcohol Consumption By Orally Administering Active Dry Yeast

patent-logo
Today in 2005, US Patent EP 1412490 A4 was issued, an invention of Joe Owades, for his “Mediating the Effects of Alcohol Consumption by Orally Administering Active Dry Yeast.” It seems to be virtually identical to Patent No. 2452476A1: Mediating The Effects Of Alcohol Consumption By Orally Administering Active Dry Yeast, which was issued to Owades two years before, on January 23, 2003. So if you’re feeling a sense of déjà vu, it’s not you. Here’s the short Abstract from the previous one. “A process for lowering blood alcohol levels in humans after they imbibe alcoholic beverages by administering active dry yeast before or concomitantly with the imbibing of the beverages.”

This is most likely the origin of the hangover prevention that Jim Koch, from the Boston Beer Co., has popularized over the years, but especially after Esquire magazine ran an article about it last April, How to Drink All Night Without Getting Drunk.

yeast-cure

The story got picked up by NPR, Serious Eats and even Snopes took a look at it.

But I’d actually heard Jim tell the story a couple of times at various events, most recently at a beer dinner last year at the Jamaica Plain brewery in Boston celebrating the 30th anniversary of Samuel Adams.

DSCN0607

In telling the story, Jim did, of course, mention that the idea came from Joe Owades, who had worked as a consultant with the Boston Beer Co. since the very beginning, and off and on thereafter. But I don’t think I’d realized before now that Joe had actually patented the idea.

The claim in the patent application describes it in a nutshell. “A method of mediating the effect of alcohol consumption by a person which comprises orally administering active dry yeast containing alcohol dehydrogenase to said person prior to or simultaneously with consumption of an alcohol-containing beverage, whereby to oxidize a portion of the alcohol while still in the stomach of said person.” His own testing of the method, shown in the figures below, found that “blood alcohol level-min. was reduced by 38% by the yeast.”

2452476_20070712_drawings_page3_scale25_rotate0
2452476_20070712_drawings_page4_scale25_rotate0

Patent No. WO2012011807A1: A Method Of Stabilising Yeast Fermented Beverages

patent-logo
Today in 2012, US Patent WO 2012011807 A1 was issued, an invention of Tom Reinoud Noordman, Anneke Richter, and Marcel Van Der Noordt, assigned to Heineken Supply Chain B.V., for their “A Method of Stabilising Yeast Fermented Beverages.” Here’s the Abstract:

The present invention provides a method of preparing a yeast fermented beverage, said method comprising the steps of: a. fermenting wort with a biologically active yeast to produce a fermented liquid containing yeast, alcohol, polyphenols and protein; b. optionally removing yeast from the fermented liquid; c. combining the fermented liquid with polyvinylpolypyrrolidone (PVPP) particles to bind at least a fraction of the polyphenols and/or the proteins contained in the fermented liquid to said PVPP particles, at least 80 wt.% of said PVPP particles having a diameter in the range of 5-300 µm; d. removing a slurry containing the PVPP particles from the fermented liquid; e. filtering the slurry over a filter having a pore size in the range of 0.1-80 µm to produce a PVPP-enriched retentate and a PVPP-depleted filtrate; f. regenerating the PVPP particles contained in the PVPP-enriched retentate by desorbing polyphenols and/or protein from said PVPP-particles and separating the desorbed polyphenols and/or the desorbed protein from the PVPP particles; and g. after optional further refining of the regenerated PVPP particles, recirculating the regenerated PVPP particles to step c. The method can be operated with single use PVPP as well as regenerable PVPP. Furthermore, the present method does not require capacious filter hardware for regenerating the PVPP. The invention further provides an apparatus for carrying out the aforementioned method.

Beer_and_bread

Patent No. 6326185B1: Method For Decontaminating Yeast

patent-logo
Today in 2001, US Patent 6326185 B1 was issued, an invention of Michael C. Barney, Kathleen M. Carrick, Alfonso Navarro, and David S. Ryder, assigned to Miller Brewing Company, for their “Method For Decontaminating Yeast.” Here’s the Abstract:

An improved method for reducing colony forming units bacteria in yeast is disclosed. The method involves contacting the yeast with a hop acid in an amount sufficient to give a final concentration of the hop acid of at least about 40 ppm.

Untitled
Untitled
Untitled
Untitled
Untitled
Untitled

Patent No. 20140234480A1: Enhancement Of Beer Flavor By A Combination Of Pichia Yeast And Different Hop Varieties

patent-logo
Today in 2014, US Patent 20140234480 A1 was issued, an invention of Sofie Sarens and Jan Hendrik Swiegers, assigned to Chr. Hansen A/S, for their “Enhancement of Beer Flavor by a Combination of Pichia Yeast And Different Hop Varieties.” Here’s the Abstract:

In the beer fermentation process, Pichia spp. yeast strains can be combined with normal beer yeast strains and with different hop varieties to produce synergistic effects, including the increased production in the fermentation product of esters, e.g., increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate, and ethyl octanoate. Additionally, the Pichia spp. strain interacts differently with different hop varieties, such that the flavor profile of beer can be tuned by employing different combinations of Pichia spp. strains and hops.

Untitled

Untitled Untitled

Patent No. 8802421B2: Method Of Propagating And Delivering Yeast

patent-logo
Today in 2014, US Patent 8802421 B2 was issued, an invention of Chris White, assigned to White Labs, for his “Method of Propagating and Delivering Yeast.” Here’s the Abstract:

A method of propagating, concentrating and delivering yeast is disclosed. The method comprises the steps of producing and inoculating a bag, propagating yeast within the bag, and concentrating the yeast in a section of the bag that is the removed from the remainder of the bag while not exposing any portion of the yeast therein to an external environment. In order to remove the bag, which contains the most concentrated slurry of yeast, a smaller bag is heat-sealed off of the larger bag, thereby creating a separate bag for the living sediment, which is still the bag in which the sediment was propagated. In a preferred embodiment, the method is specific to the alcoholic beverage industry. The method is also applicable to other industries that grow and transport yeast, bacteria, molds and other microorganisms.

Untitled Untitled

Untitled
Untitled Untitled

Untitled Untitled

When Chris spoke at my SSU Beer Appreciation class last semester, he talked about his new innovation, which was patented today a year ago, and which they’re calling the “FlexCell Process” and marketing it as “Pure Pitch.” It’s a pretty cool idea.

Untitled

And here’s a short video about the “FlexCell Process” from the White Labs website.

Patent No. 141072A: Manufacture of Beer And Yeast

patent-logo
Today in 1873, US Patent 141072 A was issued, an invention of Louis Pasteur, for his “Manufacture of Beer and Yeast.” There’s no Abstract, although in the description it includes this summary:

The following is a recapitulation of the essential features of this improved process: The wort is introduced in a iling state in the apparatus, on which a cover is then placed, or the cylinder may be entirely closed and communicate with the atmosphere only by means of the pipes, cocks, and long tubes with which it is provided. Boiling water is then thrown on the a paratns, after which it is allowed to cool with or without the assistance of cold water, during which time air or carbonic-acid gas is admitted by the long tube; but previous to this one of the plug on the cover is closed by unplug, through which passes a tube, terminating in an India rubber tube and glass stopper. Pure wort is then fermented by pure yeast, and, when sufficiently advanced, the contents are poured through the tube in the stopper of the pipe on the cover of the fermenting apparatus.

If there is a supply of pure yeast from the preceding operation this may be used, as in the ordinary processes, the vessel being inverted for the purpose, it’ necessary, after fermentation has commenced; but this might lead to great inconvenience at a subsequent period, although the use of pure yeast, manufactured according to this improved process, would of itself form a great improvement on the ordinary process.

With the aid of the microscope and the method of control, before indicated, the change of condition, which might arise under the latter modes of treatment, may bc readily ascertained; but one cooling apparatus be used or a few, only the wort being p 1;- into vets,- (pitched or varnished on the exterior, which are deprived of any germs of disease, either by the use of boiling water or by the recent applying of pitch on the interior.

Untitled

Patent No. 3888839A: Isolated Yeast Protein Product With Intact RNA And A Process For Making Same

patent-logo
Today in 1975, US Patent 3888839 A was issued, an invention of Jon Albert Newell, Robert Dudley Seeley, and Ernest Aleck Robbins, assigned to Anheuser Busch, for their “Isolated Yeast Protein Product with Intact RNA and a Process for Making Same.” There’s no Abstract, although in the description it states that “We have discovered a process for obtaining a protein isolate from yeast cells. This process makes use of a neutral or slightly alkaline extraction of disintegrated cells to avoid the deleterious effect on nutritional quality and flavor.”

SUMMARY OF THE INVENTION Our process is comprised of the following steps: production of yeast cells, rupture of the cells, separation of the insoluble cell wall fragments from the soluble cytoplasmic fraction, treatment of the soluble fraction with alkali, recovery of the protein by precipitation and centrifugation, vacuum concentration, and drying. The substantially cell free isolated protein product contains about 40% of the solids, -65% of the protein, 60-65% of the nucleic acid, 64-68% of the lipid and less than 5% of the carbohydrate that was present in the yeast cell. The isolated protein product has the composition (dsb) of 65-85% crude protein, 9-14% nucleic acid, 2-8% ash, 9-14% lipid, and 2-10% carbohydrate, while including less than 1% crude fiber.

Untitled

Patent No. 3887431A: Yeast Protein Isolate With Reduced Nucleic Acid Content & Process Of Making Same

patent-logo
Today in 1975, US Patent 3887431 A was issued, an invention of Ernest Aleck Robbins, Robert William Sucher Jr., Erich Henry Schuldt, Daniel Robert Sidoti, Robert Dudley Seeley, and Jon Albert Newell, assigned to Anheuser Busch, for their “Yeast Protein Isolate with Reduced Nucleic Acid Content and Process of Making Same.” Here’s the Abstract:

This disclosure relates to a yeast protein isolate (IYP) with less than 9% nucleic acid (RNA) and a Protein Equivalence Ratio (PER) of greater than 1. The yeast protein is made by a process which involves rupturing yeast cells, removing the cell wall residue from an alkaline medium, incubating in such a manner that the endogenous nuclease contained in the solubles portion degrades the nucleic acid present to a soluble form, insolubilizing the protein to separate it from the hydrolyzed nucleic acid, and separating the insoluble protein from the fraction containing soluble nucleic acid.

Untitled

Patent No. 7943366B2: Genetically Modified Yeast Species And Fermentation Processes Using Genetically Modified Yeast

patent-logo
Today in 2011, US Patent 7943366 B2 was issued, an invention of Vineet Rajgarhia, Kari Koivuranta, Merja Penttilä, Marja Ilmen, Pirkko Suominen, Aristos Aristidou, Christopher Kenneth Miller, Stacey Olson, and Laura Ruohonen, assigned to Cargill, for their “Genetically Modified Yeast Species And Fermentation Processes Using Genetically Modified Yeast.” Here’s the Abstract:

Yeast cells are transformed with an exogenous xylose isomerase gene. Additional genetic modifications enhance the ability of the transformed cells to ferment xylose to ethanol or other desired fermentation products. Those modifications’, include deletion of non-specific or specific aldose reductase gene(s), deletion of xylitol dehydrogenase gene(s) and/or overexpression of xylulokinase.

Below are just three of the forty figures filed with the application. They all look about the same to my untrained eye.

US07943366-20110517-D00001

US07943366-20110517-D00016