Wednesday’s ad is for Carlsberg, from 1904. A train has stopped at a station, and all of the men clamored to the windows, as a waiter runs up carrying a tray full of Carlsberg bottles. The guys on the train look as if they’re being saved from some horrific trip. Could their train ride really be that bad?
Today in 1965, US Patent 3201328 A was issued, an invention of Rees Philip Williams, for his “Continuous Fermentation Apparatus For Beer Production.” There’s no Abstract, although in the description it includes these claims:
This invention relates to the manufacture of beer, and more particularly to the fermentation of Brewers Wort, i.e. wort plus yeast as well known in the art, under steady rate conditions.
Hitherto, the fermentation process has been carried out, on a commercial scale, by batch processes which are relatively slow and involve the utilisation of relatively very bulky vessels for adequate production in quantity.
The object of the present invention is to provide apparatus suitable for use in carrying out such fermentation as a continuous process, with the advantages of relatively smaller vessels and higher production rate.
Fermentation of wort by yeast, in the production of beer, may be carried out by a continuous process including a first step of forming a mixture of sterile wort and yeast in first vessel means under temperature conditions selected to ensure multiplication of the yeast, a second step of continuously removing wort and yeast mixture which has dwelt in the first vessel means for a predetermined period of time and passing said removed mixture through second vessel means at a rate and under temperature conditions selected to ensure rapid fermentation by the yeast and production of a yeast crop, and a third step of continuously removing wort which has dwelt in the second vessel means for a predetermined period of time and passing said wort through third vessel means at a rate permitting settling.
According to the present invention, apparatus suitable for use in carrying out the above-described method, but not limited thereto, comprises a first vessel for making a ferment mixture such as sterile wort and yeast, means for controlling the temperature of the mixture in the first vessel, a second vessel having an inlet and an outlet, the inlet being connected to the outlet of the first vessel, means for controlling the temperture of mixture in the second vessel, a third vessel having an inlet and an outlet, the inlet being connected to the outlet of the second vessel, and means for controlling the temperature of fermented liquid in the third vessel.
The second vessel means could be simply a single vessel in which substantially the whole of the vigorous fermentation took place, but it is preferred to constitute the second vessel means by two vessels through which the mixture passes in succession, whereby the second method step referred to above itself includes two successive stages the first of which is a continuous passage of the mixture through a vessel at a rate and under conditions of temperature ensuring rapid fermentation, and the second of which is passage of the product through a further vessel at a rate and under conditions of temperature ensuring continuation of the rapid fermentation and a climax of the yeast crop production.
According to the type and characteristics of the beer to be produced, and of the wort and yeast to be used in the process, it is desirable to be able, at will, to both speed up and slow down the rate of fermentation. For
this purpose, gas or a mixture of gases may be introduced in the first and/or the second vessel means according to the effect sought. For example, air or pure oxygen may be introduced to boost the fermentation action, i.e. to rouse the yeast, and carbon dioxide or nitrogen may be introduced to slow down the fermentation process.
During the latter part of the active fermentation phase a yeast head is produced, e.g. in the second vessel means (and in the second of the two individual vessels where two in series are used). This head my be continuously removed together with a small content of wort, this wort being separated and recirculated, e.g. introduced back into the flow path for example immediately after the second vessel means.
It is preferred to arrange the apparatus so that the entire flow occurs by gravity through vessels arranged in series at progressively lower levels.
In a preferred embodiment, the second vessel is in two parts which are connected serially and are each provided with their individual means for controlling the temperature of the mixture therein. It is further preferred to have the temperature controlling means acting independently at separate levels, e.g. by two or more fluid jackets arranged along the vessels wall.
Preferably also, each vessel is provided with means, such as a simple conduit connected to a pump or pressure source, for the introduction of gas for quickening (e.g. rousing) and for slowing of the fermentation.
The first vessel, wherein multiplication of the yeast takes place, may be provided with agitator means adjacent the inlet end for assisting the flow and a stirrer adjacent the outlet end for ensuring mixing.
Where the process involves the production of a head on the fermented material, e.g. a yeast head, means are advantageously provided for continuous removal of such a head from the vessel in which it occurs, e.g. means for removal of the relatively copious head formed during the climax of fermentation in the third vessel. Means may also be included for continuously treating the removed head material by pressing it for removal of its wort content for recirculation.
In a preferred embodiment, for use in brewing of beer, the series of vessels are arranged successively at lower levels to give a flow of liquid through the apparatus by gravity, the inlet of each vessel being adjacent to the lower part of that vessel and the outlet of each vessel being adjacent the upper part of that vessel.
Where a gas or gases are given off during the process, one or more of the vessels may be provided with means for continuous removal of the gas, e.g. for continuous removal of carbon dioxide from the second vessel.
Where the process being carried out involves the formation of solid deposits, means may be provided for its continuous removal, e.g. for the removal of sludge from the bottom of the second of the two serially connected parts of the second vessel.
Carbon dioxide gas may also be injected in the third vessel for gasifying-of the liquor.
Where a relatively longer dwell time of the liquid in any vessel is desired, the cross-section of the vessel may be proportionately increased. Thus, by varying the size and cross-section of the vessels, the apparatus and process can be adjusted to suit the natural characteristics of the particular yeast which the brewer wishes to use.
Today in 1937, US Patent 2090403 A was issued, an invention of Paul Murray and Hilton B. Murray, for their “Beer Container.” There’s no Abstract, although in the description it includes these claims:
Our invention relates to a container for maintaining the temperature, pressure and quality and to preserve draught beer and for such other liquids as require similar treatment. We are. aware that beer has been shipped in various types and sizes of barrels and bottles and kept cool and delicious both in unpasteurized draft form and in pasteurized form in bottles and our inventions and improvements are particularly applicable to the preserving and the convenience of making available real draught beer in the home and such other places as have proved difficult to supply by the use of the usual keg, cooler, pump, tap, etc. because of the quantity consumed and the bulk and care of the conventional equipment.
Beer at its best is by our simple device made available in a gallon or more for gradual home consumption as and when Wanted. Beer is thus delivered and maintained in its most delicious and convenient form.
Among the objects are:
To provide a receptacle for keeping draught beer in palatable condition.
To provide a means for regulating the cooling effect of dry ice.
To provide a simple means of retaining a uniform pressure on draught beer in a convenient container.
To provide an beer.
To provide a Ventilating system to distribute a uniform cooling effect to maintain a uniform temperature on draught beer in a convenient container.
To provide a simple and convenient container and means for disassembling and assembling the parts for filling and emptying draught beer.
Tuesday’s ad is for Carlsberg, from 1990. although it’s meant to look as if it was from closer to 1900. It shows an idyllic outdoor cafe scene of a well-dressed couple ordering beer, specifically Carlsberg Pilsner, which apparently is “the ideal of pilsner beer.”
Today in 1904, US Patent 767658 A was issued, an invention of Frederick Pentlarge and John H. Vehr, assigned to the US Bung Manufacturing Company, for their “Tapping Apparatus.” There’s no Abstract, although in the description it includes these claims:
Our improvements relate to apparatus for readily and easily tapping barrels, kegs, and other liquid-receptacles for the removal of the liquid contents, and the improvements have particular relation to apparatus for the tapping of beer kegs, barrels, and the like, to be applied at the faucet-hole, which is sealed by any of the ordinary and well-known faucet plugs or bungs.
After Terrapin Brewing Co. was sold to MillerCoors in July, co-founder John Cochran announced late last week that he’s bought Altamont Brewing in Asheville, North Carolina. The name will be changed to UpCountry Brewing, although the staff will remain intact, including brewer Jordan Veale. Apparently, he negotiated a “carve out” in the Terrapin/MillerCoors transaction which allowed the purchase of the brewery in Asheville.
Here’s more information, from the press release:
A new addition to the Asheville brewing scene, UpCountry Brewing, takes over the spot formerly operated by West Asheville favorite Altamont Brewing.
Staff at the brewery includes new owner John Cochran, Brewer Jordan Veale, General Manager James Mayfield, Assistant GM Nicole Flynn and Executive Chef Matt Kovitch.
UpCountry Brewing plans to make beers that are sessionable, thirst-quenching and easy drinking. Mayfield said, “Our customers are active folks who want to come in after a ride and enjoy a beer that cools them down, but doesn’t womp them with high alcohol content.”
Cochran has 21 years experience in the world of craft beer including being co-founder of Terrapin Beer. Cochran says, “I fell in love with the Asheville beer scene and wanted to be a part of it. Altamont is a locals bar and anchor of the West Asheville scene. We look forward to continuing to serve everyone who works, lives and enjoys the scene here.”
As part of the new brewery, UpCountry is refitting the adjacent restaurant space, formerly Nona Mia. A limited menu is available in the bar area until the the restaurant refit is complete. The menu features what Chef Kovitch calls Southern Appalachian Eats.
The brewery is located at 1042 Haywood Road and will also feature a game room with pinball and arcade games.
Today in 1904, both US Patent 767960 A and US Patent 767961 A were issued, and both are related inventions of William J. Ruff, under the same name: “Pasteurizer.” There’s no Abstract, although in the description it includes these claims for the first one:
My present invention relates to an apparatus for pasteurizing. beer, one of the principal objects of my invention being to simplify the construction and cheapen the cost of the apparatus, as well as improving its efficiency, by dispensing with a tank through which the bottles of beer are carried to expose them to the different temperatures to wit, in first at temperating the beer, then heating it to the maximum temperature, and finally cooling it to approximately atmospheric temperature.
And here’s a description of the claims for the second patent:
The object of my present invention .is to produce a pasteurizer wherein the bottles of beer are submerged in a water-bath during the time that they are subjected to the maximum temperature, while the preliminary heating and final cooling of the beer is effected without having the bottles submerged in the bath, the result being that a comparatively small amount of waterY is necessary to accomplish the work of pasteurization.
Monday’s ad is for Carlsberg, from sometime after 1889. It’s for their “new Carlsberg Export beer.” In the detailed illustration, a Danish ship is moored in what looks like an African coast. Cases of Carlsberg are being off-loaded by hand and then attached to elephants. I hope they get them chilled down soon, because that heat can’t be good for the beer. I wonder where they’re heading after they leave the beach?
Today in 1911, US Patent 1000581 A was issued, an invention of Robert Clarke, for his “Protector For Drinking Glasses, Etc.” There’s no Abstract, although in the description it includes these claims:
The object of the present invention is to provide a simple, cheap and ornamental means for protecting the flanged bases of tumblers, medicine glasses and other articles of a frangible nature which are readily chipped or broken by contact with tables or other hard objects and to prevent drippings adhering to the bottoms of such vessels when raised. The invention is applicable, for instance, to beer glasses which are likely to be broken in setting them down on stone slabs or counters and which are liable to drip when raised from a wet counter.
My invention comprises an endless elastic coil which is adapted to surround the base of a receptacle and grip and sustain the same and hold it from contact with a table or other support upon which it may rest. My improved protector is also elastic and forms a cushion to prevent breakage of the base of the vessel when setting it down.
Today in 1893, US Patent 503190 A was issued, an invention of Backus A. Beardsley, for his “Hop Picking Machine.” There’s no Abstract, although in the description it includes these claims:
My invention relates tothat class known as hop-pickers; and more particularly refers to a new and useful improvement on machines designed for this purpose.
