Brookston Beer Bulletin

Jay R. Brooks on Beer

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Patent No. 2823125A: Apparatus For And Process Of Fermenting Beer

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Today in 1958, US Patent 2823125 A was issued, an invention of Frank H. Schwaiger, assigned to Anheuser-Busch, for his “Apparatus for and Process of Fermenting Beer.” There’s no Abstract, but in the description it states the following:

One of the principal objects of the present invention is to provide an improved fermenter which can be fabricated from stainless steel and which requires no overhead chamber for capturing foam which must necessarily rise upwardly into said chamber. Another object is to provide an improved fermenter which requires no special housing, which is easily housed on a single floor of a building, which can be easily cleaned, which requires less space per unit capacity, and which separates the foam from the beer more completely and more efficiently. Another object is to provide a fermenter construction which moves the foam automatically toward the foam chamber. Another object is to provide a fermenter which without moving parts automatically prevents beer from spilling over a baffle into the foam chamber even though the beer increases in volume during fermentation. Another object is to provide a fermenter which can be fabricated in a metal fabricating shop, shipped to the brewery, and placed upon a suitable base therein.

Another principal object of the present invention is to provide an improved process wherein the foam condensate is directed back into the manufacturing process at a different point from where the foam was taken. Another object is to provide a process wherein the foam condensate can be filtered or treated before it is redirected into the process.

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Patent No. 2628009A: Tap Box

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Today in 1953, US Patent 2628009 A was issued, an invention of Edward D. Idzi, for his “Tap Box.” There’s no Abstract, but in the description it states the following:

My invention consists in a new and useful improvement in tap boxes and is designed to provide improved apparatus for chilling and dispensing draught beer tapped from kegs. The particularly novel and useful features of my improved device are the non-metallic composition beer conduits composed of a suitable plastic, such as Lucite, with suitable coupling means of the same composition for connecting the conduits to the kegs and by which the beer is conducted from the keg to the dispensing faucet entirely free of any contact with metal; the novel refrigeration system by means of which the temperature of the beer is reduced to the desired degree by being subjected to the effect of a refrigerant throughout the entire course of flow from the keg to the faucet; novel chilling units through which the beer flows immediately prior to reaching the faucets; novel mounting means by which the chilling units, beer conduits and faucets are disposed in the tap box; a freeze box for making ice, associated with the chilling units; and a beer glass trackway associated with the freeze box and having a blower for chilling the glasses passed there along.

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The Orchid Of Beer: Women’s Beer Circa 1953

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I believe we tend to think of marketing efforts to create a beer specifically aimed at women as a more recent development, but apparently that’s not the case. I recently discovered that in 1953 the Storz Brewing Co. of Omaha, Nebraska was trying to sell beer to women using the same tired tricks that are often still being used today.

Apparently, in 1953, Storz created the “Storzette,” a smaller package designed for the ladies to be “calorie controlled” and less bitter, and which also had a pink and lavender package with orchids on them, and whose slogan was — believe it or not — “The Orchid of Beer.” Rusty Cans has the full story, from 2004, of the brewery and this dalliance into women’s marketing.

In 1953 Storz tried to market a new product for women, “Storzette.” Designed to be a beer for the ladies it was supposedly not too bitter and was calorie controlled. It also came in a smaller can, 8 ounces, which Storz called “Queen sized” and it came in four can packs called “Princess Packs.” The brewery noted that market studies showed that many women felt that the standard 12 oz can provided too large a serving. The beer inside was also different, made to be less bitter than standard beers. The can even had a pink orchid pictured on it to help it appeal to women. It’s initial test market results in San Diego seemed positive, but in the end the effort was not successful and Storzette did not last long on the market. As a result, the little can with the orchid is very scarce. Storz also used a slogan on its regular cans for awhile in the 1950s, “the Orchid of Beer” which has to be one of the more unusual beer advertising slogans.

Absent any additional information, I can only assume “Calorie Controlled” is done through offering a smaller size can. Smaller portions equals less calories. Of course, you could just drink less, couldn’t you? The control aspect of their claim seems entirely up to the drinker rather than anything designed by the packaging or the beer itself.

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According to orchid websites, the particular type of orchid on the label is a cattleya. Not only do they use a flower, but the color palate is soft pastels, pinks and purple.

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I presume this is a vintage grocery display using a cart filled with six-packs and surrounded by banners. Notice on the side there’s a gal wearing glasses saying the beer is “Strictly for the Girls.”

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And finally, here’s an ad for the beer using an orchid in the advertisement.

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Interestingly, a group of local folks from Omaha revived the Storz brand and opened a newer version of the brewery in 2013.

Patent No. 1086931A: Fluid-Separator

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Today in 1914, US Patent 1086931 A was issued, an invention of George Anton Orth and Joshua J. White, for their “Fluid-Separator.” There’s no Abstract, but in the description it states the “object of the invention is to provide a separator, particularly adapted for use in connection with ales and beers, for separating sediment from the body of the fluid.” The description continues:

The invention embodies among other features a device provided with an inlet pipe for connection with the main barrel or the keg and an outlet pipe for connection with the tap or faucet, the mentioned pipes terminating in a container, with an end of the inlet pipe terminating in a separator cup provided with a valve operable by a float arranged within the container and movable upwardly therein as the depth of the fluid in the container increases, the float in its upward movement being adapted to close the inlet pipe to prevent the entrance of additional fluid and in its downward movement being adapted to permit the valve to open to admit more fluid to the container.

By connecting our device directly with the keg or barrel, the pressure in the device will be the same as in the keg or barrel, so that when the fluid is taken from the tap it will be as fresh as if it were taken directly from the keg.

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Patent No. 5716653A: Process For Brewer’s Yeast Debittering

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Today in 1998, US Patent 5716653 A was issued, an invention of Ronald E. Simard and Mohammed Bouksaim, for their “Process For Brewer’s Yeast Debittering.” Here’s the Abstract:

This invention relates to a process for debittering spent brewer’s yeast, aiming at maximal efficiency with minimal impact on yeasts for their further use as live cells. The process consists in bringing a yeast suspension in contact with a surfactant containing unsaturated fatty acids, like Tween 80® (0.2% to 20% v/v), adjusting pH to 10.0 with NaOH 2N and agitating during 5 minutes at 50 rpm and 50° C. A bitterness reduction of 98% is obtained, without affecting yeast viability or protein content. Furthermore, the debittered yeasts treated with 20% Tween 80® can be reactivated (viability of 100% and increased production of CO2) by growing them in a suitable medium for a sufficient time (about two to six hours). These reactivated yeasts have restored biological properties which are expected to allow the use of these spent yeasts in complete or partial replacement of new yeasts in bakery industry and in spirit and beer fabrication. This application for an industrial by-product brings a plus-value by exploiting its biological activity and its nutritional value and furthermore, represents an interesting solution for an environmental problem.

So essentially this idea is to take yeast after it’s been used in brewing beer, removing any bitter compounds and then using it again to bake bread. I know in England, at Marston’s in Burton-on-Trent, for example, sells their spent yeast to the nearby plant that makes Marmite, and is similar to the Australian Vegemite.
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Patent No. 4315038A: Process For Preparing Protein Flour From Brewery Waste

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Today in 1982, US Patent 4315038 A was issued, an invention of Phillip M. Townsley and Robert L. Weaver, assigned to The Molson Companies Limited, for their “Process for Preparing Protein Flour from Brewery Waste .” Here’s the Abstract:

Trub obtained from the wort kettle of a brewing system is rich in protein and thus can be used in human foods. The trub is processed to yield a trub flour by extraction with an azeotropic mixture of isopropanol and water, and drying to remove the solvent in a roller drum drier, the latter yielding the trub flour in dry flake form.

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Patent No. D420265S: Bottle Opener

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Today in 2000, US Patent D420265 S was issued, an invention of Michael Bernard Pierce, for his “Bottle Opener.” There’s no Abstract, and the entire description in the application is one sentence long. “The ornamental design for a bottle opener, as shown and described.” I’m surprised this design is only fifteen years old, because it seems like I must have a dozen or more of these with various brewery names and logos emblazoned on them just lying around.
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Patent No. 948463A: Filling-Machine

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Today in 1910, US Patent 948463 A was issued, an invention of Frank C.H. Strasburger, for his “Filling-Machine.” There’s no Abstract, but according to the description, the “invention relates to’ machines for filling bottles with beer or other charged liquids and its object is to accomplish the filling operation without the loss of gas in suspension in the liquid and without the production of foam in the bottles. Attainment of this primary object of the invention also has for its object to utilize the pressure in the liquid tank for closing the liquid valve; to establish a counter-pressure in the bottle before the liquid valve is opened; to operate the liquid valve by a diaphragm and cause the valve to open by equalizing the pressure on both sides of the diaphragm; and to close the liquid valve by exhausting the pressure on one side of the diaphragm.”
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Patent No. 3234026A: Process For The Manufacture Of Beer, Ale And The Like

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Today in 1966, US Patent 3234026 A was issued, an invention of Morton William Coutts, for his “Process for the Manufacture of Beer, Ale and the Like.” There’s no Abstract, but according to the description, the “invention relates to a continuous method for the fermentation of brewery wort for the production of a portable non-distilled alcoholic beverage product. This application is a continuation of my application Serial No. 676,187, filed August 5, 1957 A major object of the invention is the provision of an improved process for the production of such products which will enable the production thereof with greatly decreased fermenting time than is possible by present processes and which will give better control of flavour at greatly decreased cost of manufacture.”
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Patent No. 619133A: Bung & Tap For Barrels

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Today in 1899, US Patent 619133 A was issued, an invention of Richard F. Burke, for his “Bung and Tap for Barrels.” There’s no Abstract, but according to the description, he’s “invented certain ‘new and useful Improvements in Bungs and Taps for Barrels, of which the following is aspecication, reference being had to the accompanying drawings and letters of reference marked thereon. He continues. “My invention relates to devices adapted to be employed in barrels containing liquids, whether under pressure or otherwise, whereby they may be readily tapped and as readily closed.”

The object of my invention is to produce a device a portion of which may remain permanently in a barrel or cask, the same being so constructed that by the introduction of a key-like faucet an inner core can be turned in a manner to permit the free discharge of the contents and the introduction of air into the cask. Said discharge is effected through a special device for the purpose which will be comparatively inexpensive in cost of manufacture, convenient to adjust, easy to manipulate, and at the same time to provide a secure and tight connection.

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