Brookston Beer Bulletin

Jay R. Brooks on Beer

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Patent No. 2331556A: Process For Purifying Wort

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Today in 1943, US Patent 2331556 A was issued, an invention of Hans Olof Lindgren, for his “Process For Purifying Wort.” There’s no Abstract, although in the description it includes this summary:

The object of the invention is to provide a method of purifying, cooling, and aerating the wort, the main part of which is carried out as a continuous process, which is free of the above objections. The warm Wort leaving the hops boiler, at a temperature which is usually above 85 C. (185 FJ, and which should not be below ’70 C. (158 F.), or above 100 C. (212 F), is strained with a view to removing the coarsest impurities. It is then purified in a centrifuge f1 om which the purified Wort is discharged continuously. The wort is then passed through a cooler of such a construction that it cannot therein come into contact with the atmosphere. The cooled wort is conveyed to tanks, e. g., similar to the fermenting vats above described, in which the cool sludge is removed from the wort by finely divided air which has been mixed therewith at some step of the Process at which the wort is hot enough to sterilize the air, and which in the tank 6 lifts the .cool sludge to the surface. The air and the impurities, together with a small amount of wort, there form a layer of froth which may be skimmed off. If a suitable amount of air is used, a satisfactory purification is obtained at the same time, as the amount of wort contained in the froth is so small that it is unnecessary to take any measures for recovering it. The finely divided air need not be sterile unless it is introduced into the stream after the Wort has been partly or wholly cooled.

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Patent No. 2359876A: Brewing

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Today in 1944, US Patent 2359876 A was issued, an invention of Frank H. Schwaiger, assigned to Anheuser-Busch, for his “Brewing.” There’s no Abstract, although in the description it includes this summary:

The principal objects of the present invention are to devise a better, simpler, more thorough and more economical way of removing. the suspended solids from the wort. The present invention consists principally in cooling the wort, while it still contains the hot break sludge, under conditions that overcome the difficulties and disadvantages that have heretofore made it impracticable to delay the removal of the sludge until the wort is cooled. It also consists in delaying the removal of the hot break solids until the wort is cooled. It also consists in aerating the wort at or above pasteurizing temperature and quickly cooling and simultaneously aerating it again and then separating the sludge therefrom by sedimentation. It also consists in a novel way of utilizing hot break for removal of cold break from the wort. It also consists in the process hereinafter described.

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Labatt Breweries Buys Mill Street

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This morning, Labatt Breweries, itself part of the family of brands owned by Anheuser-Busch InBev, announced that they were purchasing Toronto’s Mill Street Brewery.

From the press release:

Labatt Breweries of Canada today announced that it has purchased Mill Street Brewery, an award-winning craft brewer based in Toronto. The deal will allow Mill Street to deepen its traction with consumers in the fast growing craft beer segment, where it has an extraordinary variety of unique beers, as well as brew pubs in both Toronto and Ottawa. To help achieve this, Labatt will immediately invest $10 million in Mill Street’s Toronto brewery, which includes a state-of-the-art brewhouse and packaging capabilities.

“Mill Street has continually distinguished itself with its energy and success in innovation, and powerful commitment to great-tasting quality beer,” said Labatt president Jan Craps. “Our partnership and investment will accelerate its growth in one of the most dynamic beer segments, while fully preserving Mill Street’s creative character and pioneering spirit.”

“With the success of Mill Street has come the challenge of serving a growing demand for our brands,” said Irvine Weitzman, Mill Street CEO, who will continue with Mill Street along with co-founder Steve Abrams and famed brewmaster Joel Manning. “Our partnership with Labatt is a natural evolution in our growth that will allow more Canadians to enjoy our beer and secure the legacy of our brands by allowing us to remain focused on the authentic characteristics that have made Mill Street what it is today.”

Founded in Toronto’s Distillery District in 2002, Mill Street is an award-winning craft brewery and the largest producer of certified organic beer in Canada. It has won numerous beer quality awards including the Canadian Brewery of the Year Award in three consecutive years. Core brands include Ontario’s first organic beer, Mill Street Original Organic Lager, along with 100th Meridian, Tankhouse Ale, and Cobblestone Stout. The brewer is also renowned for permanent specialties including a strong golden ale Betelgeuse, an Irish-style red ale Bob’s Bearded Red and nitrogen-charged Vanilla Porter, as well as for several small-batch specialty beers.

“Throughout our history, our dedication to our craft and our passion for pushing the envelope have allowed Mill Street to make waves in Canada’s craft beer segment,” said Abrams. “We are excited about the prospect of working with Labatt to build even further on our successes and sharing our brands with more beer lovers across Canada.”

Mill Street brands will continue to be brewed under the expertise of brewmaster Joel Manning.
“This investment in a state-of-the-art brewhouse that Mill Street will run on a stand-alone basis positions us to reach the very top of our craft,” added Manning. “We couldn’t be more pleased by this fantastic opportunity to further entrench our reputation for innovation and quality, and bring more great brands to more consumers.”

Labatt and Mill Street Brewery announce purchase agreement
From left to right: Irvine Weitzman, Mill Street CEO, Jan Craps, President of Labatt, Joel Manning, Brewmaster at Mill Street, and Steve Abrams, Co-Founder of Mill Street. (CNW Group/Labatt Breweries of Canada)

Patent No. 195980A: Improvement In Gage Attachments For Beer-Measures

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Today in 1877, US Patent 195980 A was issued, an invention of George J. Cave and George E. Nicholson, for their “Improvement in Gage Attachments for Beer-Measures.” There’s no Abstract, although in the description it includes this summary:

The object of this invention is to furnish an improved measure for measuring beer and other liquids that foam when drawn, which shall be so constructed as to show at once how much of the liquid there may be in the measure, however foamy it may be, so that there need be no waiting for the foam to subside, and no refilling.

The invention consists in the combination of the detachable glass tube, the rubber rings, and the screw-plug with the case,the measure, and the elbow-pipe connected with the interior of the measure, or with a box or trap secured within said measure; and in the combination of the screw-cap, provided with the hole and the handle, with the box or trap secured in the interior of the measure, and connected with a glass tube by an elbow-pipe, as hereinafter fully described.

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Patent No. 1087120A1: Method Of Fermenting

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Today in 1980, US Patent 1087120 A1 was issued, an invention of Walter T. Nagodawithana and Janet M. Cuzner, assigned to the Jos. Schlitz Brewing Company, for their “Method of Fermenting.” Here’s the Abstract:

A method of fermenting a fermentable substrate, such as brewer’s wort. The substrate, having a high concentration of fermentable carbohydrate which would normally ferment very slowly or incompletely, is fermented by utilizing water dilution at a process point in the fermentation. The dilution is effected after the initial foam head produced in the fermentation collapses so that the headspace of the fermenting vessel normally allocated for the foam can be used for the fermentation of the diluted substrate. The water dilution reduces the osmotic pressure and ethanol concentration in the substrate, thus allowing the fermentation to proceed without inhibition by the combined effect of the two factors. The reduced osmotic pressure also increases the ethanol gradient between the inside and the outside of the yeast cells to enable the fermentation to proceed to completion.

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SABMiller Rejects Buyout Offer From A-B InBev

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SABMiller released a statement this morning rejecting the latest takeover offer from Anheuser-Busch InBev. You may, or may not, be able to read the statements released by SABMiller on their website, and there are some fairly scary disclaimers including language that, depending on your jurisdiction, claims that the publicly available information may not be legal to read, and in such case advise you to “exit this web page.” Which while I’m sure is required by some law, probably UK law, also feels fairly ridiculous. At any rate, quite a few news outlets, such as the Wall Street Journal, Reuters and the New York Times are all reporting on it, so it must be okay for the likes of me.

The gist of it is the SABMiller board unanimously rejected ABI’s latest takeover offer, for the primary reason that they believe ABI’s offer “substantially” undervalues their company (currently the offer values SABMiller at $104 billion), among a few other technical reasons having to do with the timing, regulatory issues and others. The current offer is for roughly £65.14 billion, which is $99.76 billion dollars.

The Wall Street Journal helpfully created a graphic showing the recent history of the potential deal as it’s been unfolding.

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There’s little doubt this is not the end of it, but there will continue to be a back and forth as this high-stakes game unfolds. And it really is a game, sad to say. Apparently negotiations have been tense, which really should not come as a shock to anybody, yet you see statements like this. “AB InBev is disappointed that the board of SABMiller has rejected both of these prior approaches without any meaningful engagement.” The absurdity of that reveals the gamesmanship involved, as it plays out in the media. It’s going to be an interesting few weeks.

Buster Keaton For Simon Pure Beer

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Today is the birthday of American actor, vaudevillian, comedian, filmmaker, stunt performer, and writer Buster Keaton. He’s best known for his silent films, and especially The General, considerd by many to be one of the best films of all-time. In 1962, Keaton made a series of commercials for the William Simon Brewery of Buffalo, New York. The ads were done in a silent film style, employing many of Keaton’s best gags from his glory days on the 1920s.

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Initially, I only had these three gifs made from one of the commercials, but happily discovered that the whole ad has now been posted on https://www.youtube.com/watch?v=aSf4ZKsv2HEYouTube:

And here’s another one Keaton did:

And a third:

And finally, a fourth ad Keaton did for Simon Pure Beer.

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Patent No. 3056436A: Filling Head For Filling Machines

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Today in 1962, US Patent 3056436 A was issued, an invention of Paul R. Fechheimer and Warren H. Harlan, assigned to the Cherry Burrell Corp., for their “Filling Head for Filling Machines.” There’s no Abstract, although in the description it includes this summary:

A principal object of the invention is the provision of a filling spout structure having a retractable filling stem adapted, upon the presentation of a container to be filled to the filling spout structure, to enter the container and assume a lowermost position in which the bottom or free end of the stem lies in close proximity to the bottom of the container being filled, whereupon as the liquid product is introduced into the container the filling stem will automatically retract.

A further object of the invention is the provision of a retractable filling stem of the character described which coacts with a vacuum tube forming a part of the filling spout structure, the vacuum tube serving to establish a predetermined height of fill for the container.

A further object of the invention is the provision of a filling spout structure having a retractable filling stem adapted to be locked in retracted position, the filling spout structure incorporating means responsive to the presentation of a container thereto for releasing the locking means so as to permit the filling stem to enter the container there beneath.

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Patent No. 1280280A: Art Of Brewing Beer

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Today in 1918, US Patent 1280280 A was issued, an invention of Leopold Nathan, for his “Art of Brewing Beer.” There’s no Abstract, although in the description it includes this summary:

This invention relates to an improved process for preparing beer and has for one of its objects the preparation of a beer which is substantially free from free oxygen or air.

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