Brookston Beer Bulletin

Jay R. Brooks on Beer

Socialize

Patent No. 1092999A: Metallic Keg

By

patent-logo
Today in 1914, US Patent 1092999 A was issued, an invention of William R. Kinnear, for his “Metallic Keg.” There’s no Abstract, although in the description it includes this summary:

The object of my invention is to provide a beer keg with an inner and an outer shell, each shell being made in two pieces and joined together at the center with a liquid proof joint, the inner shell being enameled on the inside and the outside; the connection joining the two sections of each shell being such that the shells may readily be taken apart and examined, and if the enamel should in any way become defective, the inner shell can be removed from the outer and re-enameled.

A further object of my invention is to provide a liquid shock absorber and a nonconductor in the space between the inner and outer shells, which distributes any shock which may be given to the keg throughout the entire area of the absorber and thus protects the inner shell from said shocks and preserves the enamel intact, the non-conductor preventing the passage of heat.

A further object of my invention is to construct the joint between the sections of each shell in such manner that the securing means is in the space between the two shells, so that the inner face of the inner shell presents an unbroken enameled surface; and with these and other objects in view, my invention consists of the parts and. combination of parts as will be hereinafter more fully pointed out.

US1092999-0

Patent No. EP1295845B1: Safe Device For A Double Valve Arrangement For Beer Keg

By

patent-logo
Today in 2005, US Patent EP 1295845 B1 was issued, an invention of Chang Kung-Chien, for his “Safe Device For a Double Valve Arrangement For Beer Keg.” There’s no Abstract, although in the description it includes this summary:

This invention relates to a double valve arrangement used for a pressurized beer keg, said arrangement comprises a safety device in order to prevent a valve body popped out of the keg under pressure causing unintended personal injury, or when the dismount is handled by somebody who is unauthorized to do so.

1295845-00360001

1295845-00370001

Patent No. 918096A: Apparatus For Separating And Washing Yeast

By

patent-logo
Today in 1909, US Patent 918096 A was issued, an invention of Otto Selg and Carl Guntrum, assigned to Selg Brewery Apparatus Co., for their “Apparatus For Separating and Washing Yeast.” There’s no Abstract, although in the description it includes this summary:

This invention relates to improved means for washing yeast and separating the lighter particles and impure matter from the pure heavy particles in a quick, simple and efficient manner.

US918096-0

Patent No. 2113887A: Beverage Dispensing Faucet

By

patent-logo
Today in 1938, US Patent 2113887 A was issued, an invention of Thomas A. Hutsell, for his “Beverage Dispensing Faucet.” There’s no Abstract, although in the description it includes this summary:

My present invention relates to a method for the dispensing and measuring of effervescent or gas-charged liquids. A particular adaptation of my method lends itself particularly well to the dispensing of draft beer. Consequently for the sake of clearness of description I prefer to explain my method as employed in the dispensing of beer, it will be understood, it is believed, that any gas-containing or gas-producing liquid could be dispensed in a similar manner.

US2113887-0

NBWA Brewery Count Over 4,800

By

nbwa
Some very interesting analysis from the NBWA, and their economist Lester Jones, about the number of breweries in America. Lester’s analysis uses slightly different metrics from the TTB and doesn’t define craft breweries as narrowly as the BA, and also the TTB doesn’t distinguish exactly what mat beverages are being made, if they’re licensed as a brewery then they’re included in the data. Those difference in calculating show the NBWA’s number for how many breweries there in America is 4,824, or over 550 more. But even more remarkable is that based on the number of “permitted breweries on record” at the TTB by the end of last year, that number could swell beyond 6,000, which seems absolutely crazy. The number is California alone, at 788, is just shy of 800. Sheesh!

Here’s the entire analysis below since the whole summary is worth reading:

Each year, the NBWA requests data from the TTB on tax paid withdraw volumes by size of brewery. Once again, this year’s TTB data provides some interesting brewing industry insights into the dynamics of the U.S. brewing industry. This data also is helpful for us to supplement the Brewers Association data on overall independent craft beer growth and brewery count. According to the BA, craft brewer volumes grew by 13 percent to 24.5 million barrels in 2015. The BA also reported 4,269 total operating breweries for 2015. As with all statistics, how the numbers are collected and reported can vary across organizations. In our industry, the numbers also change quickly.

As of April 2016, the U.S. domestic brewing industry had 4,824 reporting breweries according to the TTB. As with the BA’s brewery count of 4,269, this number is expected to change as additional new brewers are counted that may not yet have been fully recognized and/or reported by either the TTB or the BA data. The data presented below is for all types of malt beverage manufacturers and recognizes only the individual facility, not the ownership or control group.

Highlights from the 2015 TTB brewery count data include:

  1. The small brewer group (making less than 7,500 barrels) accounted for less than 2 percent of all domestic volumes yet accounted for 93 percent of all breweries. The smallest of this group has 566 breweries reporting less than one barrel of production each in 2015. These super small brewers can thank the contracting brewing industry for helping them sell almost 100,000 barrels – a figure well beyond their reported production capacity.
    The medium brewer group (making between 7,501 and 60,000 barrels) is a much smaller group consisting of 246 breweries, but these few breweries account for 1.6 times more volume than the 4,475 breweries in the small brewer group.
  2. The large brewer group consists of only 82 breweries making between 60,001 and 1.9 million barrels. This is a unique group within the industry as they pay the mixed rate federal excise tax of $7 for the first 60,000 barrels and $18 on each barrel over 60,001. While a much smaller group of only 82 breweries, they collectively produce more than four times the amount of beer as the medium brewer group. The large brewer group also has the largest range of production volumes and saw the fewest number of new entrants (17 breweries) into its ranks in 2015.
  3. Finally, we get the extra-large group. This is a group of only 21 breweries that produce more than 84 percent of all domestic beer – more than five times the amount made by all 4,803 combined. The closing of the MillerCoors brewery in Eden, North Carolina, will reduce this class of brewers by one in future reports and will take a significant-sized brewery offline for the first time in many years.
  4. The industry added around 1,500 new breweries in 2015 – that is equivalent to four new breweries a day entering the marketplace. As a highly capital-intensive business, starting small is the name of the game. Growing a beer brand takes a long time, and economies of scale are earned over decades. The largest U.S. breweries have been in operation for decades, and economies of scale should help maintain the beer volumes even in the face of declining per capita beer consumption.
  5. With more than 6,000 permitted breweries on record at the end of CY 2015, 2016 is set to be an even more competitive year for the brewing industry. Just as economies of scale drive the brewing side of the industry, logistical expertise and local market insights drive the efficiencies inherent in beer distributor networks. Working together and maximizing their comparative advantages, brewers, distributors and retailers will deliver unprecedented choice and value to American beer consumers in 2016.

Brewery counts by size 2015_Page_1

Brewery counts by size 2015_Page_2

Patent No. 101966A: Improvement In Beer-Faucets

By

patent-logo
Today in 1870, US Patent 101966 A was issued, an invention of Felix Manz, for his “Improvement in Beer-Faucets.” There’s no Abstract, although in the description it includes this summary:

The nature of my invention consists in constructing a beer or ale-cock in such a manner that, as the beer or ale is drawn from the’ barrel, the faucet by means of a plunger contained init, will force the beer or ale through the valve, thereby causing the old, as well as new beer, to produce a rich creamy surface.

US101966-0

ABI Buys Devils Backbone

By

ABI devils-backbone
In what’s becoming almost routine news, Anheuser-Busch InBev announced this morning the acquisition of Devils Backbone Brewing of Roseland, Virginia.

Here’s the press release:

Today, Anheuser-Busch announced an agreement to acquire Devils Backbone Brewing Company, the leading and fastest-growing craft brewery in the state of Virginia. Devils Backbone will be the latest partner to join the diverse portfolio of craft breweries within The High End, the company’s business unit comprising unique craft and import brands.

“I am extremely pleased to announce the partnership of Devils Backbone Brewing Company with Anheuser-Busch. While we are joining a creative group of craft breweries in the division, Devils Backbone will retain a high level of autonomy and continue its own authentic DNA within The High End framework,” said Steve Crandall, co-founder and CEO of Devils Backbone Brewing Company. “The existing management team plans to stay on board for many years, while continuing to innovate and bring locally crafted Virginia beer to the nation.”

In 2008, founders Steve and Heidi Crandall opened the doors to Devils Backbone Brewing Company in the Virginia Heartland, after being inspired by a ski trip to northern Italy in 1991 where they had their first taste of Germanic style beer. After success with the first brewpub, Basecamp, the decision was made to break ground on the Outpost facility, in Lexington, Virginia. Originally projected to produce 10,000 barrels of beer in its first ten years, the Outpost produced almost 45,000 barrels in its first three. Steve credits much of this early success to the excellent network of distributors within his system, which is weighted heavily towards Anheuser-Busch.

“I congratulate Steve and Heidi Crandall and the entire Devils Backbone team as they partner with Anheuser-Busch,” said Virginia Governor Terry McAuliffe. “Through the strength of Anheuser-Busch’s network of distributors, Devils Backbone’s award-winning craft beer will soon be available throughout the country and beyond. I want to thank Devils Backbone for their immense contribution to Virginia’s world-class craft beer industry, and I look forward to the additional exposure for Virginia as a leading state for craft beer lovers.”

Today, the Outpost Brewery & Taproom in Lexington serves as the primary production brewery while the Basecamp Brewpub & Meadows in Roseland, serves as a visitor destination. Devils Backbone takes full advantage of the scenic 100-acre Basecamp property surrounded by the Blue Ridge Mountains, offering a variety of opportunities for guests to enjoy the outdoors. In 2015, the two locations hosted more than 500,000 guests.

“Devils Backbone has captivated beer drinkers in Virginia since opening its doors eight years ago,” said Felipe Szpigel, President, The High End. “From the beginning, they have shown creativity and talent with the great beers they brew, and they’ve been able to use the authentic offerings at Basecamp Brewpub & Meadows to cultivate a fun, outdoor lifestyle that resonates with everyone. Pair these qualities with dynamic leadership and a dream to do something bigger, and you have the recipe for an even more promising future.”

While best known for its flagship Vienna Lager, which accounted for nearly 60% of Devils Backbone volume in 2015, the portfolio also includes other award-winning year-round favorites like Eight Point IPA and Schwartz Bier. Developing beers with personality and individual integrity of flavor has helped enable Devils Backbone to win four National titles: 2014 Great American Beer Festival Mid-Size Brewery & Brew Team, 2013 Small Brewing Company & Small Brewing Company Brew Team, 2012 Small Brewpub & Small Brewpub Brewer, 2010 World Beer Cup Champion Brewery, and the Virginia Craft Brewers Fest Best of Show medals in 2015, 2014, 2013 and 2012.

First Beverage Group acted as financial advisor to Devils Backbone Brewing Company. Anheuser-Busch’s partnership with Devils Backbone is expected to close in the second quarter, subject to customary closing conditions. Terms of the agreement were not disclosed.

devilsbackbone-coaster

Patent No. 3313442A: Wooden Bung For Beer Barrel

By

patent-logo
Today in 1967, US Patent 3313442 A was issued, an invention of Raymond J. Wurzelbacher, for his “Wooden Bung For Beer Barrel.” There’s no Abstract, although in the description it includes this summary:

The present invention embodies certain of the principles of the compression by rolling method just described. However, a materially improved bung is provided in that the tapered edges of the rollers have formed thereon a series of ridges and grooves which in turn impart a ridged and grooved construction to the bung blanks compressed by the rollers. It has been found that the provision of a series of closely adjacent ridges extending peripherally around the sides of the bung blank and compressed provide a materially improved bung insofar as concerns tight securance in the bushing and the prevention of leakage. This is partly due to the fact that each ridge, in effect, constitutes a separate gasket sealing the sides of the bung blank against the bushing or bung hole. Additionally, since all parts of the ridged surface are compressed the total area of compression is a great deal larger than on the ordinary smooth surface bung so that when liquid is applied to the grooves between the ridges, the expansion occurs much more rapidly and more completely than in the case of a smooth surface. There is also an increased and uniform denseness over the entire side surfaces because the depth of the grooves is uniform and more compression is required to from them than would be the case with smooth surfaces.

In order to manufacture a bung of the type to which the invention relates, it is necessary to use a rolling process and it is also necessary to insert the bung blank between the rollers in the same plane as the rollers and in a direction opposed to the rollers axes.

Accordingly, one of the objects of the invention has been to provide a hung for a beer barrel, the sides of which contain a plurality of closely adjacent parallel compressed ridges and corresponding grooves.

Another object has been to provide a wooden bung for a beer barrel in which the sides of the bung are compressed over an area substantially greater than the distance between the upper surface and lower surface of the bung.

Another object has been to provide a bung in which the sides are denser and the degree of denseness is more uniform than in the case of a smooth sided bung.

US3313442-0

Patent No. 2547988A: Process For Improving The Foam Of Fermented Malt Beverages And Product Obtained Thereby

By

patent-logo
Today in 1951, US Patent 2547988 A was issued, an invention of Hilton B. Levy, Arthur L. Schade and James S. Wallerstein, for his “Process For Improving the Foam of Fermented Malt Beverages and Product Obtained Thereby” for beer bottles. There’s no Abstract, although in the description it includes this summary:

The present invention relates to fermented malt beverages and more particularly to beverages of this type characterized by the capacity for forming a. stable, that is, a long-lived foam.

It is accordingly the general object of the present invention to provide fermented malt beverages Whose foam-head is longer-lasting in character than the foam-head produced by the normal components of these beverages as at present manufactured.

It is a further object of the invention to improve a persistent or enduring foam which he lasting qualities of the foam-head of fermented beverages by adding to such beverages at any suitable time in the course ,of their manufacture, but preferably after the fermenting and initial or coarse filtering, but prior to the storage period, a small quantity of a soluble non-toxic carboxy-methyl cellulose, preferably in the form of its alkali metal salt, such as the sodium and potassium salts.

We have now discovered that the foam of beer may be prolonged in a simple and economical manner by the addition to the beer of, small amounts of a water-soluble, heat-stable form of carboxy-methyl cellulose, as, for example, the

sodium salt of such material. This is commonly called cellulose gum, and, is a completely harmless and edible material. When solutions of, for example, sodium carboxy-methyl cellulose are added to beer in a concentration of 5 to 200 parts per million, the duration of the foam is greatly increased and a persistent froth is produced which endures for as much as several hours. Preparations of the sodium carboxy-methyl cellulose are particularly valuable when they are of a high viscosity type, and they increase the foam duration period many times.

beer_foam

First Casualty Of Cuban Tourism: Beer Shortages

By

cuba
You’ve no doubt seen the news that we’ve finally relaxed travel restrictions to Cuba, along with many other changes to our policies regarding the island nation. Last summer, the two countries agreed to reopen embassies on their respective soil, and re-establish diplomatic relations. President Obama recently visited Cuba, the first American head of state to do so since 1928, 88 years ago. Despite the travel ban, small numbers of Americans had been visiting Cuba by going through Mexico or other countries where travel there is not restricted. But now that it’s legal again, record numbers are visiting, leading to the first real problem caused by this influx of American tourists. According to Mashable, Tourists are drinking all of Cuba’s beer.

“The first clear sign that Cuba will have difficulty keeping up with the influx of American tourists — certain only to increase as restrictions are loosened — is a beer shortage.

Good job, America.”

cuban-beer