Brookston Beer Bulletin

Jay R. Brooks on Beer

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Patent No. 2812876A: Cover For Tap Opening Of Beer Kegs

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Today in 1957, US Patent 2812876 A was issued, an invention of Michael Karl Goetz, for his “Cover for Tap Opening of Beer Kegs.” There’s no Abstract, although in the description it includes these claims:

This invention relates generally to the field of containers for beer or the like and, more particularly, to cover structure for use on beer kegs to shield and protect the tap opening portion thereof.

It is the primary object of this invention to provide cover structure adapted for protecting the tap opening of a keg from damage during transportation or storage, for excluding dust and foreign matter from the vicinity of such tap opening and for preventing inadvertent displacement of the cork normally employed to seal such opening until the keg is tapped.

It is another important object of this invention to provide such cover structure which may be conveniently and positively emplaced upon a keg and which may be readily removed from the keg when the latter is tobe tapped.

It is another important object of this invention to provide such cover structure which may be manufactured at low cost and in large quantities with a minimum of material and processing.

It is another important object of this invention to provide such cover structure which is adapted, when installed on a beer keg, to not only cover the tap opening of the keg but to effect a positive, protective seal between the cover and parts of the keg surrounding such tap opening.

It is still another important object of this invention to provide such cover structure which may be easily and effectively cleaned for re-use.

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Patent No. 2430774A: Liquid Cooler

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Today in 1947, US Patent 2430774 A was issued, an invention of Frederick E. Lynn, for his “Liquid Cooler.” There’s no Abstract, although in the description it includes these claims:

My invention relates more particularly to a beverage serving system and apparatus, and especially to means for cooling or chilling beverages such as beer during flow thereof from a container can be maintained in service while ‘other faucets or pipes supplying the same are being replaced or repaired.

A further object of my invention is to provide an arrangement wherein danger of leakage of refrigerant liquid into the beverage pipes or leakage from the beverage pipes into the refrigerant conduit or expansion chamber is minimized, without substantial detraction from the effectiveness of the heat transfer as between the beverage pipes and the refrigerant.

Still another object of my invention is to provide a refrigerating or cooling system that can conveniently be expanded to care for more than one group of dispensing faucets.

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Patent No. 4622224A: Preparation Of Wort Extracts

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Today in 1986, US Patent 4622224 A was issued, an invention of Joseph L. Owades, for his “Preparation Of Wort Extracts.” This appears to be an earlier patent than his “Preparation Of Wort Extracts” that was patented two years later, in 1988. Joe is most well-known for having invented low-calorie light beer. Here’s the Abstract:

A method for producing a wort containing a reduced level of fermentable sugars is described. The method consists of providing a warm aqueous suspension of ground malt, and adding the warm suspension to a boiling aqueous suspension of cereal adjuncts while avoiding temperatures between about 52° and 72° C. The resulting wort is useful for producing a beer with a lower-than-normal alcohol content, or a malt beverage lacking sweetness usually associated with malt beverages.

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Patent No. 307825A: Bottle Stopper Clamp

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Today in 1884, US Patent 307825 A was issued, an invention of Isaac B. Wollard, assigned to the Oakland Glass Works, for his “Bottle Stopper Clamp.” There’s no Abstract, although in the description it includes these claims:

My invention relates to that class of devices used to secure the cover of fruit-jars or similar vessels, or to confine the stoppers of beer, soda, or mineral water bottles.

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Beer In Ads #2090: The Judges Were Right

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Thursday’s ad is for Budweiser, from 1937. In this ad, showing eight medals from beer competitions between 1876 and 1908, years before the ad ran. But then, there weren’t too many beer competitions in the U.S. at least between 1919 and 1933, four years before this ad ran, and they were trying to rebuild. But it would be great to have a time machine so that, after killing Hitler of course, you go back and taste Bud, Miller High Life, Schlitz, etc. in those early years. Not an old, found bottle, but a fresh sample from that time.

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Patent No. 83953A: Improved Beer Cooler

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Today in 1875, US Patent 83953 A was issued, an invention of Joseph Gecmen, for his “Improved Beer Cooler.” There’s no Abstract, although in the description it includes these claims:

My invention consists in a novel apparatus for cooling beer, ale, and other malt liquors, and other fluids requiring similar treatment; and to enable those skilled in the art to understand how to construct and make use of my said improvement.

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Patent No. 4705188A: Keg Cap

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Today in 1987, US Patent 4705188 A was issued, an invention of Eckhard F. Rahn, assigned to the Miller Brewing Company, for his “Keg Cap.” Here’s the Abstract:

A cap for covering the open end of a Barnes neck surrounding the outlet of a keg for malt beverages includes a circular, flat, resilient top; a skirt depending downwardly from the top and having an inwardly directed annular sealing bead for gripping the outside of the Barnes neck and vent means at the junction of the top and skirt. The top, annular bead and vent means cooperate to keep the cap in place when small amounts of fluid are accidentally released from the keg. The cap, in addition, to covering the outlet can bear information as to the keg contents.

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Who Would You Invite To A Fantasy Beer Dinner?

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For our 118th Session, our host will be Stan Hieronymus, who started the Session way back in 2007. He writes at several places, most notably at Appellation Beer. For his topic, he’s chosen to give us an interesting exercise, more like a game called Who You Gonna Invite?, which asks this simple question. “If you could invite four people dead or alive to a beer dinner who would they be? What four beers would you serve?” So maybe not so simple when you start to really think about it, but here’s what else he has to add about our assignment.

If the questions look familiar it might be because we played the game here nine years ago. It was fun, so let’s take the show on the road. To participate, answer these questions Dec. 2 in a blog post (or, what the heck, in a series of tweets). Post the url in the comments here or email me a link. I’ll post a roundup with links some time the following week.

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So start thinking about who you might want to join you at the table. Choosing four also means leaving out innumerable others, so that has to be sort of the decision. The same holds true for the beers you choose, too. I’m assuming, since the people you invite can be alive or dead, that the beer can be, too. Which would mean you could choose any beer, fresh or centuries old. How amazing would that be?

I’ll get you started:

Guests:

Beers to be Served:

Easy, right. Just fill it in.

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Stan’s instructions on how to participate in December’s Session are simple. You can either “[p]ost the url in the comments [of his announcement] or email [him] a link” to your post. Or you could even put it in a “series of tweets.”

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If it were up to me, my table would have a few more people than four.

Patent No. 20110274785A1: Method And System For Producing A Malt Beverage Having A High Degree Of Fermentation

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Today in 2011, US Patent 20110274785 A1 was issued, an invention of Bert Boyce, C. James Koch, David Grinnell, and Martin Zarnkow, assigned to the Boston Beer Corporation, for their “Method and System for Producing a Malt Beverage Having a High Degree of Fermentation.” Here’s the Abstract:

Exemplary embodiments of a brewing method and system are provided, where a mixture comprising water and milled malt are mixed to produce a primary mash, and wort is produced from the primary mash. A supernatant liquid is obtained comprising active enzymes from a secondary mash, and the supernatant liquid is added from the secondary mash to the wort, and/or the supernatant liquid can be added to fermented wort after yeast is added to the wort.

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