Brookston Beer Bulletin

Jay R. Brooks on Beer

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Patent No. 6622510B2: Frozen Beer Product, Method And Apparatus

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Today in 2003, US 6622510 B2 was issued, an invention of Mark S. Giroux, Joseph M. Trewhella, and Darryl Alan Goodson, assigned to Grindmaster Crathco Systems, Inc., for their “Frozen Beer Product, Method and Apparatus.” Here’s the Abstract:

A method of freezing and dispensing a beer product comprises providing beer in a sealed, refrigerated storage container under pressure; feeding beer from the storage container to a sealed freezing chamber through a sealed delivery system; freezing the beer in the chamber; and dispensing frozen beer from the chamber.

The frozen beer product preferably has a slush consistency and a density of about 50% to about 90% of the density of unfrozen beer, a temperature of between about 23° and 27° F. and a volume reduction in a filled 14 fluid ounce plastic cup sitting in 70° F. room for 30 minutes or less than 10%.

A refrigerated cabinet for supplying beer comprises an insulated beer storage compartment; a refrigeration system comprising a compressor, a condenser, a thermal expansion device and an evaporator; a pressurized carbon dioxide tank in a separate, non-refrigerated compartment; and a fan for circulating air within the insulated beer storage compartment.

A beer freezing and dispensing apparatus comprises a freezing chamber; a refrigeration system for cooling the beer in the freezing chamber to a frozen state; a dispensing system for dispensing frozen beer from the freezing chamber when it reaches a slush consistency, and a beer delivery system for delivering beer to the freezing chamber, the beer delivery system comprising; a valve for controlling the introduction of beer into the delivery system; a check valve to prevent beer from flowing backwards out of the delivery system; an accumulator for holding beer that expands when beer freezes in the chamber; and a pressure sensor for sensing the pressure of the beer between the accumulator and the freezing chamber.

The method and apparatus may also be used to freeze and dispense other single-strength beverages.

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Anheuser-Busch InBev Acquires L.A.’s Golden Road

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This morning, Anheuser-Busch InBev announced they were acquiring Golden Road Brewing, located in Los Angeles. The Wall Street Journal confirmed “Terms of the deal weren’t disclosed,” and that the “acquisition is expected to close in the fourth quarter.”

From the press release:

“The energy and passion of the beer community is what drew me into this industry and with Golden Road we wanted to help develop the craft beer market in L.A.,” said Meg Gill, ‎president and co-founder at Golden Road Brewing. “Our team worked hard to build Golden Road from the ground up and we are proud of the growth we’ve achieved in such a short time. California is an exciting and competitive market for beer and I see endless opportunities in partnering with Anheuser-Busch and their incredible distribution network to bring our beers to more people.”

As the largest craft brewery in Los Angeles County, Golden Road expects to sell approximately 45,000 barrels of beer in 2015 and can be found in more than 4,000 retail locations. With a brewery focused on draft and can production, a pub in Los Angeles and a new tasting room downtown. Additionally a new tasting room, opening in 2015, second production brewery and pub in Anaheim will be operational by the fourth quarter of 2016. Its core brands – Point the Way IPA, Wolf Among Weeds IPA, Golden Road Hefeweizen and 329 Days of Sun Lager – represent 95 percent of volume. Along with the core beers, Golden Road brewers are constantly experimenting with the freshest ingredients through a collection of rotating, seasonal and limited-edition brews, most notably the Custom IPA Series, a line-up of diverse, hop-forward IPAs.

“Golden Road’s commitment to making great beer, their pioneering spirit and the passionate beer culture built within the company is what appealed to us,” said Andy Goeler, CEO, Craft, Anheuser-Busch. “Their focus on giving back to the community and impact on the Los Angeles craft market in four short years makes Golden Road a strong addition to our craft portfolio.”

Golden Road Brewing will join Goose Island Beer Company, Blue Point Brewing, 10 Barrel Brewing and Elysian Brewing as part of Anheuser-Busch’s High End Business Unit’s portfolio. Anheuser-Busch’s partnership with Golden Road Brewing is expected to close by the end of the fourth quarter of 2015. Terms of the agreement were not disclosed.

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Meg and me at the opening Gala for SF Beer Week in 2011.

Several major news outlets have picked up the story, including the L.A. Times, The Wall Street Journal, Fortune and the St. Louis Post-Dispatch.

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And here, co-founder Meg Gill talks about the deal in a video.

Patent No. 3468450A: No-Return Container For Beer

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Today in 1969, US Patent 3468450 A was issued, an invention of Edmund Webel, for his “No-Return Container For Beer and Other Liquids.” There’s no Abstract, although in the description it includes this summary:

It is, therefore, the principal object of the present invention to provide an improved container for the packaging of beer suitable for the no-return distortion directly to consumers.

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Patent No. PP24913P2: Hop Plant Named ‘Sumner’

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Today in 2014, US Patent PP24913 P2 was issued, an invention of Peter Darby, assigned to East Malling Research Ltd., for his “Hop plant named ‘Sumner.’” Here’s the Abstract:

A new and distinct cultivar of Hop plant named ‘Sumner’, characterized by its upright and relatively compact plant habit; freely branching habit; stems reddish brown in color during the late summer and autumn; and attractive lime green to yellow green-colored leaves.

This is a brand new hop, and I didn’t find much information about its commercial use. It’s an English hop, grown in Kent, so may be used more there.

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Beer In Ads #1686: Burning The Mortgage

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Tuesday’s ad is for Miller High Life, from the 1940s. “A toast to you — with The Champagne of Bottled Beer.” The assembled group drinking beer is celebrating the tradition known as “Burning the Mortgage.” I have heard of these, but I don’t think this is something many people do anymore. Probably because we don’t stay in one house for very long. Nice they got their servent to dress up as the Miller Girl to serve the beer.

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Patent No. 899201A: Beer-Faucet

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Today in 1908, US Patent 899201 A was issued, an invention of Gary Braybrook, for his “Beer-Faucet.” There’s no Abstract, although in the description it includes this summary:

My present invention relates to improvements in beer-faucets.

My invention consists of a novel form of metallic faucet whose valve body has a termiiial valve chai’nber above the pendent deliverynozzle whose inner end is closed by a proper hand operated valve carrying therein a proper mercury thermometer whose lower end is at all times immersed in the liquid of the valve chamber in use.

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Patent No. 2905183A: Hop Picking Machine

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Today in 1959, US Patent 2905183 A was issued, an invention of Fred W. Thurmer, for his “Hop Picking Machine.” There’s no Abstract, although in the description it includes this summary:

This invention relates to the hop picking art, and pertains especially to that step of picking, commonly known as arm picking, which is concerned with breaking down clusters to free the hop flowers from other contained matter-leaves, twigs, and the likeand which is distinguished from a step usually performed in advance of the arm picking, and namely the step of combing or stripping foliage-laden hop vines to divest the latter of substantially all its foliage. The arm-picking procedure has developed separate status within the art inasmuch as it is commonly performed by a separate machine peculiary designed to accomplished the one particular function of picking hop flowers from the branches or arms of the hop vines and separating clustered flowers.

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Beer In Ads #1685: Deep Sea Beer Diving

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Monday’s ad is for Schlitz, from 1950. This is from Schlitz’s long-running three-panel “I was curious” series. In this one, a deep sea diver is coaxed out of the water by dangling cans of Schlitz in his face. Once on dry land, he had a beer and a sandwich. I’m not sure if it was the sammy or the beer, but it put a smile on his face. I’m going with the beer.

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Patent No. 4350712A: Frozen Beer Stick Including Retractable Cup

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Today in 1982, US Patent 4350712 A was issued, an invention of Alfred Kocharian and George Spector, for their “Frozen Beverage Stick Including Retractable Cup.” Here’s the Abstract:

A popsicle type confection, which instead of an orange, cherry, raspberry, strawberry or similar conventional flavor frozen ice upon a stick, utilizes either a frozen beer or a frozen wine mounted upon a stick, and which in the present invention also includes a cup like heat shield around confection which is retractable so to allow licking the frozen beer or wine.

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Patent No. 3207606A: Continuous Fermentation Process For Beer Production

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Today in 1965, US Patent 3207606 A was issued, an invention of Rees Philip Williams, assigned to Brewing Patents Ltd., for his “Continuous Fermentation Process for Beer Production.” There’s no Abstract, although in the description it includes this summary:

This invention relates to the manufacture of beer, and more particularly to the fermentation of Brewers Wort.

The present invention stems from the discovery that a continuous through flow of liquid is compatible with a sutficient period of dwell time in each phase of fermentation to enable that phase to be carried out in isolation from the other phases, and the object of the present invention is to provide a process for the continuous fermentation of wort, with the attendant advantages of relatively smaller vessels and a higher production rate.

The process of the present invention makes use of the same materials and the same times and temperatures as are used in the conventional batch processes, but with the advantage that there is a continuous through flow of the materials from one end of the apparatus to the other.

This continuous through flow has very considerable advantages. Firstly, it is relatively simple to make the apparatus in a closed state so that once it has been rendered sterile, and if sterile materials are used to feed it, there is no further possibility of infection arising. The apparatus can be used continuously for relatively long periods so that cleaning operations are reduced. The beer produced can be checked and correction of activity and temperature can be introduced while the process is in action. Above all, relatively very much less space is required for a continuous flow apparatus to produce for example 168 barrels of fermented beer in one week.

The process accordingly comprises a first step of continuously forming in a first phase a mixture of sterile wort and yeast and keeping said mixture at a temperature and for a period of time both selected to ensure yeast propagation and the onset of fermentation of the wort; a second step of passing the resultant mixture continuously to a second phase and keeping the mixture at a temperature and for a period of time both selected to ensure completion of the fermentation; and a third step of continuously passing the fully fermented wort to a third phase in which it is allowed to settle.

The process does not involve a new kind of fermentation with novel stages of working or novel chemical reactions. On the contrary, the conventional reactions are carried out with the conventional materials for the conventional periods of time allowed in batch operation, but the entire process is carried out with continuous through flow. It has not hitherto been suggested in the art to select comparative volumes for the vessels to give the required relative dwell times for the various phases of fermentation. It is well known to those skilled in this art that the times and temperatures of the conventional operation cannot be altered to any great extent and it is probable that batch operation has continued to be vused for fermenting the wort, in spite of the inherent disadvantages of batch operation, because it was not throught possible to carry out the process as a continuous process.

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