Brookston Beer Bulletin

Jay R. Brooks on Beer

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

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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.

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Patent No. 4633678A: Keg Cooler

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Today in 1987, US Patent 4633678 A was issued, an invention of Richard P. Lea and Randy J. Lea, for their “Keg Cooler.” Here’s the Abstract:

A beer keg cooler has a container and a removable lid of relatively thick wall insulated construction larger than a keg to be accommodated by the cooler so that ice may be packed around the keg. A flexible, web shaped harness is secured to the inner wall of the container and straps of the harness are secured by buckles so that the harness can be adjusted to bridge across the container in tight engagement against the keg to secure the keg in position and to prevent the keg from floating as the ice melts. The container has a notch formed in its upper rim to accommodate beverage dispensing equipment and the lid has a central opening for the same purpose. A flexible flap over the lid opening seals any portion of the opening not required for this purpose.

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The Journey Of Beer Ingredients

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Here’s a fun infographic showing the Journey of Beer Ingredients and called “Glorious Beer.” It was created by Lockstep Studio, who began selling the posters in early December of last year. It’s a different approach than most of these, following the separate journeys of water, barley, hop and yeast until eventually they meet up and have a party, so you can have one, too.

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Click here to see the infographic full size.

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

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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.

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Patent No. 3552975A: Hop Flavors For Malt Beverages

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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.

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Charlie Papazian Stepping Aside As President Of Brewers Association

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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.

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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

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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.

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Patent No. 19063A: Can Opener

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Today in 1858, US Patent 19063 A was issued, an invention of Ezra J. Warner, for his “Can Opener.” There’s no Abstract, although in the description it includes this summary:

I have invented a new and useful Improvement` in Instruments for Cutting Open Sealed Tin Cans and Boxes; and I do hereby declare that the following is a full, clear, and exact description of the construction, character, and operation of the same, reference being had to the accompanying drawings, which make a part of this specification, in which- Figure l, is a view of the whole instrument, showing the looped bar, (as Fig. 5,) swung across the piercer bar. Fig. 2, is a view of the same, showing another position of the looped bar. Fig. 3, is a view of the shaft, with the piercer bar. Fig. 4, is a view of the curved cutter, (as in Figs. l and 2). Fig. 5, is a view of the looped bar, (as in Figs. 1 and 2.)

I make the shank, A, (including t-he piercer-bar, B,) of steel, substantially, as represented in Figs. l, 2, and 3, with a suitable handle, as C, Figs. l and 2, and I make the point of the piercer bar, B, substantially, in the form represented at d, Figs. l, 2, &c., I make the curved cutter, a, of cast steel, substantially in the form shown in Figs. l, 2, and 4, and attach it to the shank, A, (as at 5,) by passing the end, a, Fig. 4, into a dovetail slot, so that it may be readily removed, in case of its being injured, or when I desire to change the position of the cutting edge from one side of the looped or swinging bar c, to the other or to have it cut in the center, between the two sides, and I bevel the edge on either side, or on both sides, according to the position in which it is to be placed for cutting. I make the looped bar, c, of steel, or any other suitable material, substantially in the form shown in Fig. 5, (and indicated in Figs. 1 and 2,) and attach it to the piercer bar, B, (near its end,) by a fulcrum or joint pin, as shown at c, Figs. l and 2, (and indicated in Fig. 3,) so that it may readily swing, or rock, from the position shown in Fig. 1 to that shown in Fig. 2.

To use this instrument, I swing the loop bar substantially to the position shown at c, in Fig. l, take hold of the handle, C, and press the point, a, of the piercer-bar, B, through the tin in the desired place, turn the instrument, and insert the point of the curved cutter, a, through the perforation already made, (when the looped or swinging bar, c, will be substantially in the position shown in Fig. 2,) and work the handle, C, (in the manner of a brake.) Then the handle, C, is moved in the direction indicated by the dart in Fig. 2, the loop bar, c, will be held against the surface of the tin, while the curved cutter, a, will be forced between its parts and cut the tin smoothly through, and when the handle is moved in the opposite direction the instrument may be pushed forward for another cut, and so on, thus allowing the operator to cut as fast as he can move his hand.

The advantages of my improvement over all other instruments for this purpose consist in the smoothness and rapidity of the cut, as well as the ease with which it is worked, as a child may use it without difficulty, or risk, and in making the curved cutter susceptible of being removed, so that if one should be injured it may be replaced by another, thus saving all the other portions of the instrument, and consequently much expense, and in that the piercer will perforate the tin without causing the liquid to fly out, as it does in all those which make the perforation by percussion of any kind.

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