Saturday’s ad is for Schlitz, from 1940. In this ad, a trivia bonanza, all about how things got their names. “What’s in a Name? Everything!” There are sixteen little histories of how different things got their names, which is a lot for an ad, even a double truck. And then there’s just one more origin story:Schlitz.
Today in 2008, US Patent EP 1979462 A1 was issued, an invention of Herwig Bernaert, for his “Use of Cacao Polyphenols in Beer Production.” Here’s the Abstract:
The present invention relates to a solvent-derived, cocoa extract comprising between 25 and 65% by weight of polyphenols, and uses thereof for improving a beer production process and the resulting beer product. The invention further relates to a method for improving a beer production process as well as the beer product resulting from it. The invention further relates to a beer product with improved quality such as enhanced colloidal, taste and flavor stability. The invention also provides a beer with exogenous polyphenols and a beer comprising at least one cocoa polyphenol. Furthermore, the present invention includes a use of exogenous polyphenols as process enhancer and a use of cocoa for enhancing filtration processes.
Friday’s ad is for Schlitz, from 1939. In this ad, with the ridiculously long title “Favorite Recipes of famous Amateur Chefs that go well with that famous flavor found only in Schlitz. The dense ad includes short bios and recipes from ten people (they’re hard to read) and this interesting blanket statement. “The epicure prefers a beer that is neither sweet nor bitter.” I think that depends on what he’s doing with it, how he’s using it or what food he’s pairing or cooking it with. Of course, this was 1939, and Sean Paxton and Bruce Paton hadn’t been born yet.
Today in 1958, US Patent 2855969A was issued, an invention of Edward Fitch, for his “Ladies’ Handbag” (Shaped Like A Keg). There’s no Abstract, although in the description it includes these claims:
This invention relates to a novel handbag for use by women and girls and has reference to a handbag which is original in that it is constructed to represent a miniature barrel.
Needless to say, handbags are designed and constructed in almost every conceivable shape and form. Current trends have, however, led to styles which are in representation of boxes, baskets, and all sorts of rigid type containers. With a view toward extending and enhancing the appearance of uniquely styled handbags, it is an object in the present matter to embark on a newer line of thought. To this end, the instant concept has to do with a handbag which is singularly distinct and different in that it takes the form of a miniature barrel and which lends itself to eye appeal by reason of the fact that it is a replica of a genuine keg or barrel and is, at the same time, practical and useful.
Briefly and somewhat broadly the improved handbag is characterized by a container having a given exterior shape. The container is characterized by a rigid, hollow body portion and rigid top and bottom wall. Thus constructed, the container serves to provide a fixed interior receptacle portion which may be appropriately lined using suitable material which lends itself to use in ones handbag. The upper or top portion of the container is separate from and hingedly mounted on the upper part of the body portion and constitutes a lid or cover. As a general rule, this is provided on its interior side with a face mirror and at least one article holding clip which may be employed to support a readily accessible lipstick. Handle means is also appropriately mounted on the body portion and is such in construction that it adds to the over-all distinctive appearance of the handbag.
More specifically, the container in its preferred embodiment is constructed to represent a miniature barrel, and to this end the body portion is constructed from longitudinally bowed staves with their abutting lengthwise edges connected by inter-fitting tongues and grooves. Ornamental hoop-like bands encircle and are fixedly mounted on the body portion as well as the end portions in somewhat customary fashion and these may be made of highly polished brass, copper or the like. Although not absolutely necessary, the handle takes the form of a bail and this is fashioned in representation of a carrying handle used, for example, on a pail or bucket.
The invention also features a removable partition mounted adjacent the bottom and cooperating with the main bottom wall and defining a false bottom as well as a so-called secret compartment between itself and the bottom wall.
This is easily one of the oddest patents I’ve come across in two years looking through the patent records. I can’t imagine this was a popular design for a ladies’ purse, especially in 1958. Maybe if it was today and/or if it was meant to be ironic. I wonder if it was ever sold commercially, and if so, if many women bought one.
Today in 1879, US Patent 220595 A was issued, an invention of Edward Fitch, for his “Improvement in Tapping and Venting Barrels.” There’s no Abstract, although in the description it includes these claims:
This invention relates to an improved method or process of tapping and venting barrels, casks, or other vessels containing liquids, and consists- First. Of a faucet provided with an air-duct passing partly through the same lengthwise, preferably near the upper side thereof, and terminating near the inner end of the faucet in an opening upon the side of the faucet.
Second. This air-duct is controlled by the spigot of the faucet, and is opened or shut by turning the spigot. The spigot is provided with two openings, one above the other-the upper one for the admission of air to the airduct, and the lower one for the emission of the liquid contents of the barrel. The lower opening is made larger than the upper one, and in such position in the spigot that by partially turning the spigot the liquid will flow while the air-duct remains closed, and by further turning the spigot the air-duct will also be opened. The spigot can thus be made to open both passages at the same time, or to close both passages at the same time, or to open the lower passage for the flow of the liquid while the upper or air passage or duct remains closed.
Third. The head of the barrel,’cask, or other vessel to be tapped and vented is provided with an air duct or passage passing in a straight line through the substance of the head at right angles with the axis of the barrel, and opening at the lower end of the said air duct or passage in the upper side of the orifice in the said head through which the liquid is to be drawn, and at the other end thereof into the barrel at or near the junction of the head with the staves of the barrel, thus opening a duct or passage from the orifice in said head to the air-chamber in the upper side of the barrel when the same is placed upon its side in position for drawing the liquid.
Thursday’s ad is for Schlitz, from 1938. In this ad, it tells the tale of a man from Kansas in India for work, and amazed at the foreign land’s beauty and strangeness. But hen his “boy” brings him a brown bottle of Schlitz, cooled in a waterfall, and all is right with the world once more. In fact, he believes that beer saved his life. That’s a pretty impressive beer.
Today in 1999, US Patent EP 0949195 A1 was issued, an invention of Willem Terpstra and Jeroen Alexander Töpfer, assigned to Dispense Systems International B.V., for their “Spear Valve for a Keg.” Here’s the Abstract:
A valve for a keg of beer comprises a neck ring (2) to be secured to the container (1) and an inner part (3) formed with a valve member (4), which fits an opening of the neck ring (2). Locking means (7-9) function to lock the inner part (3) in the neck ring (2), and a sealing ring (16) forms a seal between the inner part (3) and the neck ring (2) at the location of opposite seat portions in the neck ring (2) and the inner part (3). The inner part (3) and the neck ring (2) are provided with mutually cooperating coupling means (12-15), which, after the locking means have been released, provide for the removal of the inner part (3) from the neck ring (2) in two steps, wherein pressure relief takes place in the first step via at least one pressure relief opening (20). The pressure relief opening (20) is formed through the wall of the neck ring (2), at a location a small distance above the seat portion in said neck ring, so as to effect a reliable pressure relief.
Today in 1936, US Patent 2057347 A was issued, an invention of Daniel J. Reed, for his “Beer Barrel.” There’s no Abstract, although in the description it includes these claims:
This invention relates to a metal beer barrel.
The principal object of the invention is to provide means for absorbing blows and sudden shocks delivered longitudinally of the barrel on 5 the end edge, thereby preventing injury to the body of the barrel and to the lining material therein.
Wednesday’s ad is for Schlitz, from 1939. In this ad, it’s an early form of listicle creating “A Geographic Hall of Fame,” meaning what certain places are famous for. Some are obvious, like cigars from Havana or Concord grapes. Others seem less well known, at least to me, like sausage from Bolgna or china from Dresden. (I certainly didn’t see a lot of plates and cups when I was there, though to be fair I wasn’t really looking for china, either.) Naturally, the ad is making the case that what Milwaukee should be in the Hall of Fame for is beer, and not just any beer, but Schlitz.
Today in 1984, US Patent 2451156 A was issued, an invention of Annibal Ramos De Mattos, for his “Process and Apparatus for Producing Alcohol by Fermentation.” There’s no Abstract, although in the description it includes these claims:
This invention relates to a process and apparatus for yeast fermentation and, more particularly, for producing alcohol by fermentation.
Commercially, alcohol is customarily produced by a batch or a modified batch process. In such processes the yeast necessary to convert the nutrient medium or wort into alcohol must be grown on the wort or on an outside nutrient medium. Yet as the conversion of the wort to alcohol takes place and the concentration of alcohol increases, the medium becomes toxic to the yeast. As a result, the alcohol ultimately present in high concentration kills a certain portion of the yeast, and the wort consumed in the production of this yeast is lost. Additionally, in such processes the concentration of yeast and its contact with the nutrient medium is seldom best adapted for optimum rate of alcohol conversion.
In the production of alcohol by conventional fermentation processes, it is usually necessary to kill or prevent the growth of bacteria which are deleterious to the propagation of the yeast or impede the conversion of the nutrient medium to alcohol. These deleterious bacteria are controlled either by subjecting the wort to heating at sterilization temperatures or by the introduction of chemical bactericides such as sulfuric acid, hydrochloric acid, fluorides, copper sulfate, and the like. It is also known that nutrients suitable for conversion to alcohol by fermentation, particularly cheaper nutrients such as low grade sugar, seldom contain all the elements necessary for the nutrition and propagation of the yeast which convert the nutrient into alcohol. As a result, the conventional nutrient medium must be complemented by the addition of so called stimulants such as the various mineral salts including, for instance, sulfates and nitrates of ammonia, calcium super-phosphates, and the like, or organic substances such as urea, malt, peptone, and the like.
The known commercial processes of producing alcohol by yeast fermentation may be divided roughly into four types; namely, progressive filling, division, continuous feeding, and a fourth process in which the yeast is recovered and reused in subsequent fermentation vats.
In the first-mentioned process a group of vats is placed in series and fermentation initiated in one of the vats. When the fermentation has reached a desired point, a portion of the fermenting wort in the first vat is transferred to a second vat to initiate the fermentation therein and so on for any desired number of vats.
In the second-mentioned process the contents of one vat is used for the purpose of inoculating other vats. For instance, after a group of vats has been used for fermenting wort to alcohol, one of the group is not discharged but is retained for the purpose of distribution to the vats which have been discharged for the purpose of initiating the fermentation of fresh wort.
The third-mentioned continuous feeding process is a very old process introduced by Guillaume, involving inoculating a multiplicity of fermentation vats from a culturing vat.
The fourth process is of more recent origin and was patented by Melle and Bolnot. In this last-mentioned process the pH of the fermenting wort is carefully controlled to approximate a pH of 3. When the fermentation is nearly complete, the partially spent wort and yeast are passed into a centrifuge where the yeast is recovered in the form of a liquid containing a high concentration of yeast. This liquid is used for the purpose of initiating the fermentation of a new charge of wort. This latter process has a number of disadvantages involving, as it does, the necessity for controlling pH of the fermentation mass and requiring the addition of conventional stimulants and the like used in other fermentation processes. The centrifuging device involves added equipment costs. The process makes possible some saving in fermentation equipment but not nearly so much as is possible in accordance with my continuous process described in detail hereinafter.
