Brookston Beer Bulletin

Jay R. Brooks on Beer

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Patent No. 3037431A: Carton Feeding, Erecting And Filling Mechanism

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Today in 1962, US Patent 3037431 A was issued, an invention of Leonard McGihon of San Leandro, California, assigned to the King-O-Matic Equipment Corp., for his “Carton Feeding, Erecting And Filling Mechanism” There’s no Abstract, although there’s a paragraph in the description that summarizes it nicely.

The present invention relates to mechanism for taking respective folded cartons, successively from a stack, opening these cartons to a box-like form with open sides, feeding cans or other containers in groups into the carton through the open sides thereof, and then closing the cartons so as to provide a carry-home pack of the containers in the carton. The various operations take place in sequence and continuously to provide a rapid and efficient method of packing containers in cartons, for example beer cans packed in the familiar six-pack cartons as now commonly on the market. More particularly, the instant mechanism is designed to operate on a carton of a character having a closed rectangular shape with partially open sides, the open sides being provided with connected or continuous side flap portions, the respective adjacent side flaps of each corner being connected by a gusset type fold. In this type of carton, the folding of the flaps attached to the end panels of the carton tucks these flaps behind the containers or cans in the carton and effectively holds the carton closed during shipment and handling, but provides for easy opening by the user.

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Patent No. 5021246A: Step Mashing Process For Producing Low Alcohol Beer

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Today in 1991, US Patent 5021246 A was issued, an invention of Roger L. Sieben and Klaus D. Zastrow, assigned to Anheuser-Busch, for their “Step Mashing Process For Producing Low Alcohol Beer.” Here’s the Abstract:

A low alcohol reduced calorie beer is produced by a mashing technique wherein a main mash at a temperature below the activity range for beta-amylase is added incrementally to a brewing liquid at a temperature above the deactivation temperature of beta-amylase and below the deactivation temperature of alpha-amylase at a rate such that the added main mash is substantially instantaneously raised to the temperature of the brewing liquid. This mashing technique limits the conversion of starches by beta-amylase and other enzymes without significant loss of alpha-amylase from overheating to produce a wort having a low real degree of fermentation of from about 40% to about 46%. The main mash has a temperature of about 95° F. to 120° F., and the brewing liquid has a temperature of about 169° F. to 174° F. and can be water or a cooker mash that has been boiled and cooled. Beer can be produced having less than 2% alcohol by weight and less than about 118 calories per 12 ounce serving.

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Patent No. 3814003A: Brewing Apparatus

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Today in 1974, US Patent 3814003 A was issued, an invention of Nickolas Lothar Vacano, assigned to Rainier Companies, for his “Brewing Apparatus.” Here’s the Abstract:

A large size thin-shelled outdoor metal tank, such as for making beer, with a conical metal bottom having a shallow slope of no more than 25 DEG from the horizontal, a conduit communicating with the tank interior at the apex of the conical bottom, a circular cylindrical vertical metal wall joined to the bottom, a metal roof joined to and supported by the vertical wall, insulation exterior of the bottom, wall and roof, a vent opening in the roof, a manifold centrally located in the tank spaced above the bottom and the level of unsuspended solids which may settle therein, said manifold having a plurality of openings through which carbon dioxide gas can exit into liquid in the tank, and a pipe leading from outside the tank to the manifold for supplying carbon dioxide thereto. The tank can have a tubular ring positioned inside the tank adjacent the periphery of the bottom, a pipe communicating with the ring and the exterior of the tank for supplying fluid to the ring, and a plurality of holes in the ring from which fluid under pressure can be ejected along the slope of the bottom to wash solids to the conduit in the bottom for removal.

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

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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.

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Senate Passes Resolution Celebrating Brewers

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This is kind of fun. A few years ago, the California state senate declared that February was California Beer Month using language I helped draft. Other states have followed suit, as well. But now the U.S. Senate has unanimously passed a national resolution, S. Res. 188 recognizing the efforts of small breweries nationwide and American Craft Beer Week in particular.

Here’s the BA’s press release:

The weeklong celebration honoring the country’s small and independent craft brewery renaissance during the 10th American Craft Beer Week (ACBW) continues, as Senators Ben Cardin (D-Md.), Susan Collins (R-Me.), Maria Cantwell (D-Wash.) and Kelly Ayotte (R-N.H.) introduced a resolution, S. Res. 188, expressing the Senate’s appreciation of the goals of the week and commending the craft brewers of the United States. The U.S. Senate passed S. Res. 188 by unanimous consent.

From May 11-17, all 50 states witnessed over 2,000 registered ACBW events, including exclusive brewery tours, special craft beer releases, food and beer pairings, tap takeovers and more, to honor the ever-advancing craft beer culture and unite tens of thousands of beer lovers nationwide. CraftBeer.com also created an interactive graphic featuring fun facts to commemorate each state and its respective commitment to craft brewing.

“American Craft Beer Week is about supporting and celebrating small and independent brewers,” said Julia Herz, publisher of CraftBeer.com and craft beer program director at the Brewers Association. “We are thrilled to see the U.S. Senate recognize the week and commend the accomplishments of small brewery businesses, each of whom are a driving economic force and cultural bright spot for this country.”

In addition to expressing gratitude for the goals of ACBW, the resolution recognizes the significant contributions of the craft brewers of the United States to the economy and to the communities which the craft brewers are located. The resolution also commends craft brewers for providing jobs, supporting agriculture, improving balance of trade—particularly by producing many sought-after new and unique styles ranging from smoked porters to pumpkin peach ales—and educating the country and beer lovers around the world about the history and culture of beer, while promoting legal and responsible appreciation.

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Patent No. 2888944A: Filling System

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Today in 1959, US Patent 2888944A was issued, an invention of Rudolph H. Breeback, assigned to Crown Cork & Seal Co., for his “Filling System.” There’s no Abstract, though it’s described this way in the application. “The present invention relates to a filling system and more particularly to a system for delivering beer or other carbonated beverages to a filling machine.”

An object of this invention is the provision of a system for delivering beer to a reservoir of a filling machine whereby the supply of liquid in the reservoir will be controlled by a pressure actuated switch so connected to the reservoir that the pressure acting upon the switch is controlled by the liquid level within the reservoir.

Another object of this invention is the provision of a system for delivering beer to a reservoir of a filling machine whereby the pressure and level of the liquid in the reservoir can be controlled within a range independent of the level and pressure of the liquid in government tank.

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Patent No. 1098659A: Racking-Machine

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Today in 1914, US Patent 1098659 A was issued, an invention of John G. Bieniek, for his “Racking-Machine.” There’s no Abstract, though it’s stated in the application that Bieniek has “invented a new and useful Improvement in Racking-Machines,” adding:

The main objects of this invention are to provide an improved racking machine; to provide a racking machine in which the filling apparatus may be readily brought into and out of operative position with respect to the barrel to be filled; to provide a rack 111g machine having means for automatically operating the filling valve; to provide a racking machine having improved mechanism for indicating that the barrel is filled; to provide a racking machine having improved means for firmly holding the filling apparatus in operative position; and to provide a strong, simple and easily operable device adapted to fill beer barrels with great rapidity.

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Patent No. 2082222A: Brewing Process

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Today in 1937, US Patent 2082222 A was issued, an invention of Frederick P. Siebel, for his “Brewing Process.” There’s no Abstract, though it’s described in the application as an “invention relat[ing] to the art of brewing, and pertains particularly to the preparation of the wort.” I assume this is the same Siebel who led the Institute after it reopened after Prohibition in 1933.

One of the objects of the invention is the provision of a process whereby a desired wort may be produced in a condition suitable for immediate cooking, in a period of time very substantially less than is required for the mashing and sparging operations heretofore quite generally employed.

`Another Object is the provision of a process whereby there can be accomplished a substantially higher extraction and conversion of the desired constituents of the malt and other grains than has been the case under commercial brewing procedures heretofore generally employed; this obtaining a more complete utilization and hence a saving, in the raw materials required.

Yet another object of the invention is the provision of a process which maybe carried on rapidly and with facility for preparation of a wort on a commercial brewing scale, whereby the enzymatic conversion or modification of the grain starches and albumens may be accomplished more completely and rapidly than with commercial procedures heretofore generally employed.

Yet another object of the invention is the provision of a wort-preparing process of a character such as to permit successive batches to be prepared in rapid succession one after another in the same apparatus.

Yet another object is the provision of a process for wort preparation which may be carried on under very definite and accurate control, for production of a wort of a desired character very rapidly and with very close uniformity as between different batches.

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Brussels Beer Challenge To Be Held In Antwerp

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2015 will mark the fourth year for the Brussels Beer Challenge. In its inaugural year it was held in Brussels, in the second year it was in Liege, and last year we were in Leuven. This year’s competition will be in Antwerp, described as a “city on the Scheldt, city of Rubens, of diamonds, of fashion, a port city… The sum of all these different aspects is what makes Antwerp into a real city: a vibrant, welcoming metropolis, which is also great fun and heart-warming, with green areas where you can relax and peaceful corners. Antwerp is a veritable cultural capital, which prides itself on its impressive architecture and splendid art. Moreover, Antwerp is a fashionista’s dream destination thanks to the stores of its world-renowned designers. The cafes only serve the best beers and foodies can enjoy the most delicious traditional and multicultural cuisine in the city’s restaurants. Antwerp: a pocket-sized metropolis which is sure to conquer anyone’s heart in no time at all.” And Antwerp also boasts two of the best frites shops anywhere.

From the press release:

During two days a tasting panel of 60 international renowned beer connoisseurs will taste 850 beers from all over the world. The participating beers are divided into categories based on origin, typicity and style and then evaluated. At the end of the two tasting days, the best beers, in each category, were awarded a gold, silver or bronze award.

This professional beer competition is a unique opportunity for all beer producers to compete with the best international and Belgian brewers.

Why organize this beer competition in Belgium?

Belgium is without a doubt the most unique beer country. Our country has a great expertise and an international reputation. It is only fitting that Belgium has his own professional beer contest. The mixed presence of both national and international specialists ensures that the awarded beers at the Brussels Beer Challenge can count on a huge media interest and international recognition. The Brussels Beer Challenge will take place from November 5-8, 2015.

I’m looking forward to going over and judging again this fall in Antwerp. Should be another great time.

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The 2014 Brussels Beer Challenge judges in Leuven.

Patent No. 888995A: Bottle-Sealing Cap

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Today in 1907, US Patent 888995 A was issued, an invention of Emory J. Godman, assigned to the Sterling Seal Company, for his “Bottle-Sealing Cap.” There’s no Abstract, though it’s described this way in the application:

My invention as hereinafter more particularly described, consists in providing the edge of the skirt of the sealing cap with a flat horizontally-extending corrugated flange, and in the sealing operation, indenting the skirt at a point above and independently of the flange so as to bring the inner surface of the skirt at that point slightly under and in contact with the shoulder of the bottle head.

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