Monday’s ad is for Schlitz, from 1950. This is from Schlitz’s long-running three-panel “I was curious” series. In this one, a deep sea diver is coaxed out of the water by dangling cans of Schlitz in his face. Once on dry land, he had a beer and a sandwich. I’m not sure if it was the sammy or the beer, but it put a smile on his face. I’m going with the beer.
Today in 1982, US Patent 4350712 A was issued, an invention of Alfred Kocharian and George Spector, for their “Frozen Beverage Stick Including Retractable Cup.” Here’s the Abstract:
A popsicle type confection, which instead of an orange, cherry, raspberry, strawberry or similar conventional flavor frozen ice upon a stick, utilizes either a frozen beer or a frozen wine mounted upon a stick, and which in the present invention also includes a cup like heat shield around confection which is retractable so to allow licking the frozen beer or wine.
Today in 1965, US Patent 3207606 A was issued, an invention of Rees Philip Williams, assigned to Brewing Patents Ltd., for his “Continuous Fermentation Process for Beer Production.” There’s no Abstract, although in the description it includes this summary:
This invention relates to the manufacture of beer, and more particularly to the fermentation of Brewers Wort.
The present invention stems from the discovery that a continuous through flow of liquid is compatible with a sutficient period of dwell time in each phase of fermentation to enable that phase to be carried out in isolation from the other phases, and the object of the present invention is to provide a process for the continuous fermentation of wort, with the attendant advantages of relatively smaller vessels and a higher production rate.
The process of the present invention makes use of the same materials and the same times and temperatures as are used in the conventional batch processes, but with the advantage that there is a continuous through flow of the materials from one end of the apparatus to the other.
This continuous through flow has very considerable advantages. Firstly, it is relatively simple to make the apparatus in a closed state so that once it has been rendered sterile, and if sterile materials are used to feed it, there is no further possibility of infection arising. The apparatus can be used continuously for relatively long periods so that cleaning operations are reduced. The beer produced can be checked and correction of activity and temperature can be introduced while the process is in action. Above all, relatively very much less space is required for a continuous flow apparatus to produce for example 168 barrels of fermented beer in one week.
The process accordingly comprises a first step of continuously forming in a first phase a mixture of sterile wort and yeast and keeping said mixture at a temperature and for a period of time both selected to ensure yeast propagation and the onset of fermentation of the wort; a second step of passing the resultant mixture continuously to a second phase and keeping the mixture at a temperature and for a period of time both selected to ensure completion of the fermentation; and a third step of continuously passing the fully fermented wort to a third phase in which it is allowed to settle.
The process does not involve a new kind of fermentation with novel stages of working or novel chemical reactions. On the contrary, the conventional reactions are carried out with the conventional materials for the conventional periods of time allowed in batch operation, but the entire process is carried out with continuous through flow. It has not hitherto been suggested in the art to select comparative volumes for the vessels to give the required relative dwell times for the various phases of fermentation. It is well known to those skilled in this art that the times and temperatures of the conventional operation cannot be altered to any great extent and it is probable that batch operation has continued to be vused for fermenting the wort, in spite of the inherent disadvantages of batch operation, because it was not throught possible to carry out the process as a continuous process.
Today in 1965, US Patent 3207605 A was issued, an invention of James R. A. Pollock, assigned to Brewing Patents Ltd., for his “Production Of Beer.” There’s no Abstract, although in the description it includes this summary:
The present invention relates to the production of potable beers and in particular to a process for the fermentation of wort in a semi-continuous manner which results in fermented wort becoming available in batches for further processing.
Processes for the continuous fermentation of wort are known and these processes are capable of producing beer at a very high rate as compared with conventional processes in which batches of wort are fermented with yeast in fermentation vats. Continuous fermentation processes have the disadvantage that they must be continued in operation over weekends and holidays, if the maximum economic advantage is to be obtained from them, and this in turn means that extra storage capacity must be installed in the brewery to hold the excess beer that may build up at such periods.
It is an object of the present invention to provide a brewing process which can readily be shut down when further supplies of fermented wort are not required, but which can at the same time produce beer at a rate comparable to that of known continuous processes.
The present invention provides a process for the production of beer which comprises adding unfermented wort to a body of yeast and either wort or fermented wort, which is subjected to sufficient agitation to maintain the yeast evenly dispersed through the wort, the unfermented wort being added at such rate either continuously or in separate small quantities that at the end of a predetermined time the body of fermenting wort is fermented to a desired degree of attenuation, at least a major part of the fermented wort then being separated from the yeast. Preferably the process is carried out under conditions such that the fermentation stage is completed in about 16 hours, so that a batch of beer may be produced each working day.
Sunday’s ad is for Carling’s Red Cap Ale, from 1946. This is for the “Brewing Corporation of America‘s” Carling, based in Cleveland, Ohio.
The BCA “Cleveland Plant” on Quincy Ave., also in 1946, from a company brochure.
The ad, with the headline “Dealer’s Choice,” shows a kindly old grocer, the kind that probably never existed, putting single bottles of in her basket as he seems to be staring at her with an odd look on his face. But I do love that hat she’s wearing, and notice she’s also wearing gloves with a short sleeve dress. I guess that’s what “taste-wise customers” wear when they’re buying a “mild, mature ale.”
Today in 1904, US Patent 770271 A was issued, an invention of John M. Doehrer, for his “Liquid-Drawing Apparatus.” There’s no Abstract, although in the description it includes this summary:
The object of my invention is to draw beer or other like liquids from the top or bottom of the keg and automatically seal the outlet or bung when the draft-pipe is withdrawn to apply an air-pressure on the top of the beer to force it up through the draft-pipe when drawing the beer.
Today in 1898, US Patent 611003 A was issued, an invention of Joseph C. Roth, for his “Keg or Barrel.” There’s no Abstract, although in the description it includes this summary:
My invention relates to sheet-metal kegs or barrels, more particularly that class of barrels employed for beer, wines, or other liquors, and it will be fully and clearly hereinafter described and claimed, reference being had to the accompanying drawings, in which- Figure 1 represents a side elevation of a beer-keg made in accordance with myinvention. Fig. 2 is a vertical section on or about line a a, Fig. 1. Fig. 3 represents a vertical central section through one section of the in-V ner case of the keg or barrel. Fig. 4 represents an enlarged sectional elevation through a portion of a side of a keg, the section passing centrally through the bun g-hole and showing the construction thereof. Fig. 5 represents a detached top view of one of the outwardly-screw-threaded inner rings. Fig. 6 represents a top face View of the improved bung.
And here’s the original drawing filed with the patent application:
Saturday’s ad is for Bass Ale, from the 1940s. It’s a curious little ad. The block in the upper righthand corner with “Fishing” on it seems to suggest it was part of a series. I guess either he’s so engrossed in his fishing or he’s had enough Bass Ale that he didn’t even notice a tiny man put a ladder on his back, climbed up and attached a sign to his back. “Great Stuff This Bass”
Today in 1972, US Patent 3692202 A was issued, an invention of Thomas J. Parlagreco, for his “Beer Can Stein with Attached Handle.” There’s no Abstract, although in the description it includes this summary:
A metal beer can having a pull tab opening on the upper end thereof so to permit a person to drink directly therefrom, the beer can instead of being cylindrical in shape being slightly tapered upwardly so to resemble the configuration of a beer stein, and the outer side of the can having a flat strap placed adjacent thereto, the center of the strap being able to be pulled away from the can so to form a convenient handle for being held in the hand while drinking.
Today was Zwanze Day, an annual holiday deliciously made up by Jean Van Roy of Brasserie Cantillon. Cantillon made the first Zwanze beer in 2008, which that year was a rhubarb beer. In subsequent years they’ve made beers with elderflowers, pineau d’aunis (a red wine grape) and a sour witbier, made with the traditional coriander and orange peel, and last year they made Cuvée Florian, essentially Iris Grand Cru blended with cherries. This year, the beer was Wild Brussels Stout
Each year, the beer is tapped at the very same time at locations around the world, regardless of times zone. Once again, this year the Zwanze Day beer was available at 56 beer bars or breweries in seventeen countries. One of those was Russian River Brewing, one of my local breweries, so I again spent the morning there with owners Vinnie and Natalie Cilurzo.
But before we get to the beer, here’s a little history of Zwanze Day. Belgium has essentially two separate regions, with the northern half known as Flanders. The language spoken there is a dialect of Dutch, known by the same name as the people of Flanders: Flemish. The word “zwanze” is unique to Flemish, has its origins in Yiddish, and essentially means a self-deprecating type of humor that’s typified by sharp-edged, playful jokes, usually good-natured. It’s said that this type of humor has become “a characteristic, defining trait” of the Flemish themselves, and for some a way of life. A “zwanze” is a joke, a “zwanzer” a joker. It was with that same playful spirit that Cantillon approached the concept of making a Zwanze beer. The goal was to create a fun beer; something a little unusual, using non-traditional ingredients.
And here’s Jean Van Roy explaining this year’s Zwanze beer:
With its Zwanze 2015, in its own way Cantillon wanted to perpetuate this typically Belgian surrealist mindset. In doing so, a few changes were made to the recipe for a traditional stout. Specifically, I fermented some raw wheat to improve mellowness and enhance storage characteristics and did not use roasted barley to avoid further accentuating the dry aspect, which was already present as a result of spontaneous fermentation.
The recipe is that of a stout, the colour is that of a stout, and spontaneous fermentation followed by 28 months of maturing in a cask has given birth to a “surreal” stout.
The dry and tart notes of a spontaneous fermentation beer combine with the roasted, slightly burnt and delicate chocolate flavours sometimes found in certain stouts.
For the 28 months of maturing we used three types of casks: 50% of the casks had already contained lambic, 25% had already been used for Côtes du Rhône wine and 25% had already been used for Cognac. Beers that have matured in old Cognac casks take up the warmth of the alcohol while those from casks having contained red wine adopt winey and fruity characteristics.
This “wild” stout’s fruitiness and “cooked” side reveal rancio flavours that are characteristic of Madeira or Banyuls wines.
Having a little fun with one of Belgium’s best known artists, Rene Magritte, and one of his best known paintings, The treachery of images (a.k.a. Ceci n’est pas une pipe.)
People lined up to try the very limited release Zwanze, stretching about halfway down the block. So not as crazy as for Pliny the Younger, but a respectable number of people, and enough that not everyone in line could be guaranteed a sample by around an hour before opening time.
The doors to the brewpub opened at 11, an hour before the worldwide toast was to take place. Four other beers from Cantillon were available on draft — Gueuze, Iris, Kriek and Rose de Gambrinus — so people had something to enjoy while they waited. And Vinnie greeted people as he walked around while people were seated.
Followed by the first trays of Zwanze ready to be served.
Vinnie and Natalie after giving the Zwanze Day toast.