Today in 1916, US Patent 1177117 A was issued, an invention of Oscar M. Lamsens, for his “Method of Preparing Beer.” There’s no Abstract, although in the description it includes this summary:
In beers which are brewed in the ordinary w manner, there is a’tendency to cloud or become turbid when they are chilled; specifically after pasteurization. Such beer or beer that has been bottled for sometime and is consequently in such condition otherwise as to become clouded when chilled, is found on examination to contain coagulated albuminoids. In other words the albuminoids that are ordinarily carried in the beer in such condition as to be invisible, become coagulated when the beer is reduced in temperature. and so impair the brilliancy and clearness of the liquor.
This invention relates to the preparation of beers and ales, and more particularly beers for bottling, whereby the product possesses great stability and does not tend to become clouded or turbid. even when chilled to a considerably lower than normal temperature, the liquor in fact being what lazily be termed chill proof beer or the According to the method herein described, advantage is taken of the fact that the yeast which is present in greater or less quantities in the beer before it has been thoroughly settled, carries or contains proteolytic enzymes but in such manner because of the organization or structure of the yeast cells that the class of albuminoids in beer which 40 tend to become coagulated; under reduction of temperature, do not get into contact with the enzymes and are not affected thereby;
