Brookston Beer Bulletin

Jay R. Brooks on Beer

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Patent No. 2393518A: Fermentation Of Beer

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Today in 1946, US Patent 2393518 A was issued, an invention of Stephen T. Clarke, for his “Fermentation Of Beer.” There’s no Abstract, but the description explains that the “object of the invention is to provide’a process and apparatus of the top fermentation type which will produce a very full drinking beer of high stability and character.” It continues:

The whole process of fermentation is carried out under pressure in a single enclosed vessel having at the top thereof a detachable cone or dome provided with an outlet pipe of small diameter terminating in a device such as a nipple for controlling the pressure. The outlet of the pipe is at or near the top of an enclosed yeast-back provided with a cock or valve which normally is open to the atmosphere to relieve pressure in the yeast-back. The yeast-back is also provided with a draining tube for returning the yeast drainings to the fermenting vessel.

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Patent No. 2414669A: Art Of Brewing

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Today in 1947, US Patent 2414669 A was issued, an invention of Gustave T. Reich, for his “Art of Brewing.” There’s no Abstract, but the description explains that the “invention relates to a continuous process of brewing beer from malt and cereal. Among its objectives are the securing of the maximum diastatic action in the minimum time thus permitting advantageous continuous saccharincation, the preventing of the destruction of the diastase and peptase by heat prior to the sacchariflcation of the mash so that the full effect of all the diastase is released in the sacoharifying step, the effecting of the maximum digestion of the malt by the peptase largely prior to the saccharibody of the hulls is not fication, the avoiding of dissolving objectionable soluble materials found in the malt hulls by digesting the malt while the hulls are largely intact.”
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Ninkasi Drops Big One, Signs With Smaller Distributors

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Here’s an interesting little item that speaks to the image that a brewery can, and often strives, to create. While small in and of itself, given the changes we’re seeing in brewery ownership and other business dealings, an important one. This is especially true in the wake of another prominent up and coming Oregon brewery that witnessed a pretty severe backlash for selling an interest in the company to Anheuser-Busch InBev (ABI) last year. And witness how the tribe reacted to the lawsuit that Lagunitas initiated for trademark infringement against Sierra Nevada, despite it being a perfectly reasonable and understandable business decision. What those recent incidents have taught us, if anything, is that perception often matters more in the eyes of customers than following traditional business practices. Apparently, this really isn’t your father’s brewing company, and woe be to any brewery that doesn’t at least follow its own heart, if not the perceived heart of its fanbase.

Ninkasi Brewing, of Eugene, Oregon, announced that they were ending their relationship with their large beer distributor, owned by ABI, and signing with two smaller, locally owned distributors to cover the same territory — “Eugene-based Bigfoot Beverage Distributors and Bellevue, Washington-based Odom Corp.” Apparently, the only reason Nnkasi was with ABI distributors in the first place was because of a buyout a few years ago of the beer distributors that originally sold their beer to the larger ABI-owned one.

According to a story in the Register-Guard, CEO and co-founder Nikos Ridge remarked that this “arrangement did not fit well with Ninkasi’s world view” and added. “We are committed to being an independent and locally owned craft brewery, and feel we will be better aligned long term with independent and locally owned wholesalers.”

It’s interesting that Ninkasi wants to stay true to their roots, even as they expand into other markets, preferring local distributors over potentially more efficient and possibly more effective ones. Even at the expense of their business, they chose what they perceive to be the better fit with their company ethos. That’s a lesson many other brewers will have to learn as they navigate the landscape of the modern age of beer. These things matter to a lot of people, even if they rarely even understand how to run a business, what are the intricacies of trademark law, or what’s involved in signing with a distributor. Perception is your street cred in this day and age, and that’s likely to only intensify as a growing number of breweries are vying for your attention, your loyalty and most importantly, your business.

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The Ninkasi brewery during a quick visit to Eugene last summer.

Patent No. 553269A: Method Of Manufacturing Beer Or Ale

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Today in 1896, US Patent 553269 A was issued, an invention of Gustave Sobotka and Adolph Kliemetschek, for their “Method of Manufacturing Beer or Ale.” There’s no Abstract, but the description explains that the “invention relates to methods of manufacturing beer and ale, and the objects are mainly to provide an improved process whereby a superior quality of beer or ale may be produced and in a much shorter time than is required when made according to methods heretofore in use, thereby effecting a saving of both time and labor, and also to avoid the loss of the aromatic principle or constituents of the hops, which necessarily results from ordinary methods of boiling the hops with the Wort in the copper, and further to reduce the quantity of hops usually required for the manufacture of a given quantity of beer or ale by utilizing the flavoring, disinfecting, and preserving qualities of the hops to better advantage, and thereby also effect a saving of material.”
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Patent No. 2028283A: Foam Controlling Beer Faucet

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Today in 1936, US Patent 2028283 A was issued, an invention of Jules Howard and Sanford E. Richeson, for their “Foam Controlling Beer Faucet.” There’s no Abstract, but the description explains that the “invention relates to beer and like taps or valves for drawing off foamy liquid from a cooler or other container.” It was designed “to prevent loss of the liquid incident to foaming in the glass after standing for some time in the cooler or container, and at the same time to regulate the depth of the head or cap of foam at the top of the glass.”
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Patent No. 3933282A: Universal Tavern Unit For Keg Tapping Device

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Today in 1976, US Patent 3933282 A was issued, an invention of Frederick F. Stevens, Jr., and assigned to Hoff-Stevens, Inc., for his “Universal Tavern Unit for Keg Tapping Device.” Here’s the Abstract:

A universal tavern unit for a keg tapping device comprises a basic tavern unit for connection to a keg unit permanently or semi-permanently connected to a keg. The basic tavern unit is adapted to cooperate with the keg unit to provide inlet and outlet passageways which communicate with the interior of the keg for the introduction of gas under pressure into the keg and the discharge of beer or other liquid therefrom. The universal tavern unit further includes a pressure relief check valve adaptor assembly for connection to the basic tavern unit to adapt it to the requirements of an associated beer or liquid distribution system.

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Patent No. 1125735A: Keg Or Container

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Today in 1915, US Patent 1125735 A was issued, an invention of Frank A. Schaum and Eugene F. Wales, for their “Keg or Container.” There’s no Abstract, but the description explains that the “invention relates to kegs or other containers and has for its object reinforcing devices for strengthening the container.” They continue. “A further improvement is devices for holding the hoops in place. These devices may be made part of the reinforcing structure.”
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Patent No. 4720076A: For A Carbon Dioxide Gas Pressure Dispense System For Beer

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Today in 1988, US Patent 4720076 A was issued, an invention of Roger J. Hyde, for his “Carbon Dioxide Gas Pressure Dispense System for Beer.” Here’s the Abstract:

A dispense tape (10) to control the flow of carbonated beers is configured to minimize pressure drop and turbulence in beer flow to an outlet nozzle (14) when open, the tap having flow restrictor means (52) operatively connected as a downstream extension of the tap valve (30), located in the path of beer flowing from the valve, arranged only to affect beer flow when the tap is nearly closed and configured to substantially restrict beer flow to maximize pressure drop and turbulence; choice of nozzle length/bore ratio enabling either a creamy flow or a squib of beer to be dispensed.

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