Today is the birthday of Morton W. Coutts (February 7, 1904-June 25, 2004) who was a “New Zealand inventor who revolutionized the science of brewing beer,” and “is best known for the continuous fermentation method.”
Here’s a basic biography from the DB Breweries website:
Morton Coutts (1904-2004) was the inheritor of a rich brewing tradition dating back to the 19th century. Like his father, W. Joseph Coutts and grandfather, Joseph Friedrich Kühtze, Morton Coutts was more an innovator and scientific brewer than a businessman. He was foundation head brewer of Dominion Breweries Ltd under (Sir) Henry Kelliher and became a director of the company after his father’s death in 1946. He and Kelliher formed a formidable team-Coutts, the boffin-like heir to a rich brewing heritage, obsessed with quality control and production innovation, and Kelliher, a confident, entrepreneurial businessman, able to hold his own with politicians and competitors.
Morton Coutts’ most important contribution was the development in the 1950s of the system of continuous fermentation, patented in 1956, to give greater beer consistency and product control. The continuous fermentation process was so named because it allows a continuous flow of ingredients in the brewing, eliminating variables to produce the ideal beer continuously. The system achieved this by scrapping open vats-the weak link in the old system-and replacing them with enclosed sealed tanks. Continuous fermentation allows the brew to flow from tank to tank, fermenting under pressure, and never coming into contact with the atmosphere, even when bottled. Coutts’ research showed that his process could produce consistent, more palatable beer with a longer shelf life than under batch brewing. A London newspaper described it as a “brewer’s dream and yours too”. Coutts patented the process, and subsequently the patent rights were sold worldwide as other brewers recognised the inherent benefits of continuous processes. Although many attempted to implement the technology, most failed due to their inability to apply the rigorous hygiene techniques developed and applied by Coutts. Eventually, in 1983, Coutts’ contribution to the industry was honoured in New Zealand.
And DB Breweries also has a timeline with key events in the brewery’s history, including dates from Coutts’ life.
The Waitemata Brewery in 1933, after it became part of DB Breweries.
As for his most influential invention, continuous fermentation, here are some resources, one from New Zealand’s Science Trust Roadshow with Morton Coutts — Continuous Fermentation System. And after I visited New Zealand, I wrote a sidebar on it for an article I did for All About Beer, and also later when a German university announced something very similar a few years ago in Everything Old Is New Again: Non-Stop Fermentation.
Coutts later in life.
Also, here’s the story of him creating DB Export The Untold Story, featuring this fun video.
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