Patent No. 122592A: Improvement In Apparatus For Cooling Beer

January 9, 2016 By Jay Brooks

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Today in 1872, US Patent 122592 A was issued, an invention of Morton Andre Foubert, for his “Improvement in Apparatus for Cooling Beer.” There’s no Abstract, although in the description it includes this summary:

The cooling-vessel a is made of a vertical cylinder containing double heads and numerous vertical pipes of small size and placed close together, the pipes opening at their ends through the inner heads, so that the cooling water supplied from the tank I) will run, by the pipe 0, through these tubes and pass up by the elevated pipe (I to the vat e, where the warmed water can be reserved for use in other operations. The beer is supplied by the pipe f and runs from the vat 9 into the upper part of the cooler a, passing gradually downward and running away, by the pipe h, to the refrigerator 7c. The pipes c fare provided with cocks that should have divisions or degrees marked upon them so that they can be opened the proper amount in order that the cooling-water may be supplied in the proper proportion to effect the cooling of the beer that runs through the ap paratus to the required temperature, and I remark that all portions of this apparatus that come in contact with the beer should be tinned to prevent any injury to the same from the copper or other metal made use of for the vessels and pipes. Within the refrigerator it there is a vertical group of pipes, 1, opening at their upper and lower ends into the chambers m, the lower one being connected with the pipe h and the upper one with delivery-pipe n, that leads to any suitable receptacle. The refrigerator is may contain water or ice, as required, and a pipe and cook at 8 may be provided to draw off the beer, if it is not desired to pass all of it through the apparatus, or for emptying the vessel a and pipes l. The pipe and cook at t can be used for admitting steam or hot water for cleansing the vessels a lo, and the pipe and cook a serves as a blow-off for the vessel a.
I claim as my invention The cooler a, constructed as specified. and combined with the vertical group of pipes Z in the refrigerator k, the parts being constructed and connected, as and for the purposes set forth.

US122592-0

Patent No. 8349378B2: Brewing Process And Brewery Installations

January 8, 2016 By Jay Brooks

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Today in 2013, US Patent 8348086 B2 was issued, an invention of Klaus-Karl Wasmuht and Cornelia Folz, assigned to Krones Ag, for their “Brewing Process and Brewery Installations.” Here’s the Abstract:

A brewing process including taking off a fluid having a starting temperature from a heat store; feeding the fluid to a plurality of heat consumers for releasing heat; and returning to the heat store the fluid which has a final temperature. The brewery installation has a heat store for controlling the flow of the fluid in the installation, and a plurality of heat consumers each of which is connected to the primary circuit for releasing heat. Improved efficiency is achieved in part by the final temperature of the fluid which flows out of the respective heat consumers is measured and the return of the fluid is controlled as a function of the measured final temperature.

US08349378-20130108-D00001
US08349378-20130108-D00002

Patent No. 2295931A1: A Method For Identifying A Barley Variety And A Barley Having A Brewing Property

January 7, 2016 By Jay Brooks

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Today in 1999, US Patent 2295931 A1 was issued, an invention of Makoto Kihara, Takafumi Kaneko, Kensuke Fukuda, and Kazutoshi Ito, assigned to Sapporo Breweries Ltd., for their “A Method For Identifying a Barley Variety and a Barley Having a Brewing Property.” Here’s the Abstract:

A method for identifying barley with good brewing properties using the thermostability of the barley .beta.-amylase as an indicator. The thermostability of the barley .beta.-amylase significantly affects the degree of the apparent attenuation limit. A method for determining the enzyme activity of an extract solution from one barley seed, an indirect method by an isoelectric point, and an indirect identifying method by DNA polymorphisms of the region containing the .beta.-amylase structural gene have been developed as a method for determining the type of thermostability for a barley .beta.-amylase. The selection method is not affected by environmental or climatic conditions.

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Patent No. 3117005A: Process For The Manufacture Of Beer

January 7, 2016 By Jay Brooks

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Today in 1964, US Patent 3117005 A was issued, an invention of Morton William Coutts, for his “Process For the Manufacture of Beer and the Like.” There’s no Abstract, although in the description it includes this summary:

This invention relates to a process for the manufacture of beer and the like and has for its objects the provision of an improved continuous process for such manufacture which makes use of certain phenomena which occur during the preparation of brewers Wort and the fermentation thereof and which individually cause problems in production but which when combined bring about beneficial results.
For example, when brewers wort is boiled certain heat sensitive material precipitates and coagulate-s. It has been found that these precipitated particles while in a boiling state have adsorptive properties and take up from the wort many objectionable and unwanted flavours. It is normal practice to hold the hot wort before cooling, and during this time these particles coagulate and as they coagulate gradually lose their adsorptive powers, the adsorbed flavours again becoming soluble and so producing objectionable flavours in the finished beer.

US3117005-0

Patent No. 3488213A: Method And Apparatus For Applying A Coating To The Interior Surface Of A Hollow Article

January 6, 2016 By Jay Brooks

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Today in 1970, US Patent 3488213 A was issued, an invention of Frank A. Bellato, assigned to Schlitz Brewing Co., for his “Method and Apparatus For Applying a Coating to the Interior Surface of a Hollow Article.” Here’s the Abstract:

A method and nozzle assembly for coating the interior surface of a barrel with wax or other coating material The nozzle assembly is adapted to be inserted within the bunghole of the barrel and includes a central reservoir which contains melted wax. The Wax is continuously pumped to the reservoir and overflows from the reservoir so that a continual flow of melted wax is achieved. The melted wax is atomized by a pressurized stream of air which is ejected through an orifice into a discharge nozzle located above the level of the wax. In addition to the primary air stream, a pair of auxiliary air jets are employed which are directed laterally towards the ends of the barrel and the auxiliary jets aid in atomizing the wax and directing the atomized wax towards the ends of the barrel.
This invention relates to a method and apparatus for applying a coating to the interior surface of a hollow article and more particularly to a method and apparatus for applying wax or similar coatings to the interior of beer barrels.

US3488213-0

Patent No. 3552975A: Hop Flavors For Malt Beverages

January 5, 2016 By Jay Brooks

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Today in 1971, US Patent 3552975 A was issued, an invention of Paul H. Todd Jr. and Leonard R. Worden, assigned to Matt Brynildson’s first company; the Kalamazoo Spice Extract Co., for their “Hop Flavors for Malt Beverages and the Like.” There’s no Abstract, although in the description it includes this summary:

Process for producing 4-deoxytetrahydrohumulone from lupulone by hydrogenolysis thereof after downward adjustment of pH into the acid range, optional subsequent oxygenation to tetrahydrohumulone, and optional isomerization and reduction to produce hexahydroisohumulone; hexahydroisohumulone itself; use of hexahydroisohumulone, in beverage flavoring; beverages flavored therewith; and employment of the portion of the non-volatile nonisomerizable hop extract fraction which dissolves in water at a pH of at least 9 as starting material in the first-mentioned production processes; use of tetrahydroisohumulone in beverage flavoring, especially by isomerizing tetrahydrohumulone in the beverage; beverages and especially malt beverages so flavored.

Charlie Papazian Stepping Aside As President Of Brewers Association

January 5, 2016 By Jay Brooks

As far as I know, Charlie Papazian hasn’t worried and has been happy for at least 37 years. That’s the amount of time he’s been president of what’s now called the Brewers Association. When it was first founded, it was known as the Association of Brewers, but has seen its share of changes over the decades. It certainly makes sense, Charlie will turn 67 later this month, so my guess is he’s starting to ease into retirement. Bob Pease, who’s been there almost forever — and is currently the CEO — will assume the duties, and titles, of both president and CEO. The press release goes out of its way to reassure us that Charlie’s not going anywhere, that he’ll still be around. But I suspect he’s also have less day-to-day duties and more time to relax and homebrew.

Here’s the press release from the BA:

After 37 years of service as president at the Brewers Association, Charlie Papazian will put his passion and vision for the world of beer and brewing into a new role at the Brewers Association. In January, his title shifts to founder, past president. Bob Pease, current CEO, will add president to his title. Papazian will remain an integral part of the association and a leading figure for small and independent brewers, professional and amateur alike. He will continue to attend key Brewers Association and American Homebrewers Association events. He will also participate in other events in the U.S. and internationally, offering his perspectives on beer, brewing and its impact on social and business culture. Charlie is also compiling an archive from the 37 year collection of Brewers Association’s photographs and videos. He is also staging video interviews with craft brewing pioneers that will help capture and chronicle the emergence and continuing journey of craft beer and brewing.
“I discovered craft homebrewing 45 years ago, and it obviously impacted my life. My 37 year journey as founding president has provided me a lifetime of fulfillment. Being part of an organization that serves to enhance the opportunities for professional and amateur craft brewers is especially rewarding. The hard work, dedication and long hours of past and current association staff and the community of brewers it has served has undoubtedly made the world a better place for every beer drinker,” said Papazian. “The tens of thousands of individual stories chronicling the success and joy that craft beer has brought to our lives inspires me. Ultimately it’s the people and their communities who have been and continue to be involved with beer who make our current beer world so special. I look forward to continued opportunities that will enhance the world of beer.”
Among his many accomplishments, Papazian founded the American Homebrewers Association, Institute for Brewing Studies, Brewers Publications, World Beer CupSM and Great American Beer Festival®, which attracts 60,000 attendees annually. He is founding publisher of Zymurgy, the leading magazine for homebrewers and The New Brewer, the flagship journal for small and independent craft brewers. He will continue to serve as a regular contributor for both publications. Papazian has been an inspiration to more than a million homebrewers through his many books, including The Complete Joy of Homebrewing (and its subsequent editions), which many consider the “homebrewer’s bible.”
“Charlie is one of the truly iconic figures in brewing today,” shared Gary Fish, founder and CEO of Deschutes Brewery and chair of the Brewers Association Board of Directors. “He took a quirky notion and made it a movement. Homebrewing and small local breweries brought beer diversity back to the U.S. Charlie can take his fair share of credit for that. We are all in his debt. I look forward to seeing his journey from here.”
“The Brewers Association would not exist today without Charlie’s vision, guidance and determination,” said Pease. “What was once a dream is now an association that lifts up homebrewers, brewers, retailers, distributors, suppliers and beer lovers. We are honored and excited to continue building upon his success.”

Patent No. 2919806A: Hop Strainer

January 5, 2016 By Jay Brooks

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Today in 1960, US Patent 2919806 A was issued, an invention of Alvin Hock and Clarence Rechtin, assigned to the Brighton Corp., for their “Hop Strainer.” There’s no Abstract, although in the description it includes this summary:

Our invention resides in the provision of a novel hop strainer especially designed for obtaining instant separation of wort from hops.
Our invention relates in general to that type of mechanism shown in Patent No. 2,412,400 which issued to Alvin Hock on December 10, 1946. Novel features, however, have been incorporated in the machinery of the instant invention as will be emphasized in the passages which follow.
It is an object of our invention to provide a hop strainer which will remove a maximum amount of Wort from the hops without bruising or crushing the hops sufficient to impart an undesirable bitterness to the Wort. Accordingly, an important feature embodied in the construction of a hop strainer according to the teachings of our invention is that of cascading the wort and hops in a sheet or sheets against a perforated plate or screen in such a manner that the combined wort and hops contact the plate or screen in such a way that the great majority of the wort will strike through the plate or screen instantly while the hops are washed along the plate or screen without driving the hops lint and seed through the plate or screen and without undue splashing.
Another very important object of our invention is to provide means for moving the hops and wort along another’ perforated plate or plates in such a Way as to accomplish further separation of the wort from the hops again without subjecting the hops to extreme pressures or harsh treatment.
A further object of our invention is to provide a final pressing action by means of which the last usable wort lis separated from the hops at the final stage in the separation process, this also being accomplished without damage to the hops and wort.
Another important object of our invention is to provide a hop strainer which may be .cleaned easily and quickly so as to protect the purity of the brew and make it economical to use.

US2919806-0

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