Tuesday’s ad is another one for Pabst, this one from 1939. The ads shows six fancy settings where the rich and famous enjoy their beer. This also looks as if the individual photos were used in individual ads at one time, and this one just used them all together. I love the tagline that used a couple of times here: “For Keener Refreshment ….” That’s certainly what I want in my beer, for it to be more keen than the other beer.
Today in 1999, US Patent EP 0668347 B1 was issued, an invention of Martin Widhopf, assigned to Anton Steinecker Entwicklungs GmbH, for his “Pan For Boiling Wort During Beer Production.” There’s no Abstract, although in the description it includes this summary:
A wort kettle for boiling wort for brewing, comprising a vapor escape pipe and a vapor compressor, wherein vapor can escape to the outside via said vapor escape pipe during heating of said wort kettle and can be diverted by means of a shut-off device via said vapor compressor during boiling, characterized in that said shut-off device is formed by a surge tank which is arranged in the flow direction of said vapor in said vapor escape pipe after a branch towards said vapor compressor.
There’s nothing quite so tasty the next morning after a session of drinking that wakes you up with a pounding headache as greasy food. For me, greasy food is perfect for any meal, but it’s especially fitting after a night of overindulgence. I’ve often wondered why that is, or if it was anything more than the grease sopping up the leftover alcohol coursing through my veins. According to a short article in Popular Science a few years back that I just stumbled on entitled FYI: Why Do We Crave Greasy Food When We’re Hung Over?, the answer is, at least in part, because “we’re really just going back to our caveman roots.”
“All mammals gravitate to eating the most energy-dense foods,” David Levitsky, professor of human ecology and nutritional sciences at Cornell University, says. “Fat is the most energy-dense food available.” It’s just that sober, you won’t usually give in to those cravings. But after a night of boozy indulgence, you lose such learned inhibitions as disciplined eating, Levitsky says.
Or it might be galanin, a “brain chemical.”
William Gruchow, a professor at the University of North Carolina at Greensboro, has studied and written about galanin and its effects on various neurotransmitters. “Galanin increases appetite for fats, and consumption of fat causes more galanin to be produced,” Gruchow said. “Alcohol intake also results in increased galanin production.”
The thinking goes:
By consuming large quantities of high-fat foods and alcohol, you increase your triglycerides possibly stimulating galanin production. That, in turn, makes you crave that calorific Denny’s breakfast you’d never touch otherwise. “The bottom line here is that alcohol intake increases one’s appetite for fat, and fat intake does the same. This is a double whammy for drinkers who eat fatty foods while drinking,” Gruchow says.
And here I just thought it tasted good.
Today in 1981, US Patent 4277505 A was issued, an invention of Simon B. Simpson, for his “Process for the Malting of Grain.” Here’s the Abstract:
Germination of cereal grain in malting is carried out by passing steeped grain to and through a series of six closed spaced discrete vessels in succession. The grain is maintained in each vessel for about a day and in each vessel is subjected to an upward flow of humidified at temperated air. The grain is turned either in a vessel or through transference to the next vessel. Transference from one vessel to the other is carried out by discharging the grain from each vessel along a lower conveyor to an elevator which raises the grain to an upper conveyor that discharges the grain down into the next vessel. Grain leaves the last vessel of the series as green malt and then passes to a malt kiln where it is dried to a desired moisture level.
Knee Deep Brewing Co. founder Jeremy Warren announced earlier today via Facebook that effective August 3 he’ll be leaving the brewery he started five years ago. Here’s what he’s saying so far:
The past 5 years has been a great ride with Knee Deep Brewing. From my half bbl home brew in my garage to 11,000 bbl in an 18,000 sq. ft. warehouse! I want to thank each and every one of you for your support and encouragement.
Your constant kind words and criticism keeps us Brewers on our toes in making the best beer possible.
With that said, it is with a bittersweet feeling that I’m announcing my separation from Knee Deep Brewing effective August 3rd.
Don’t freak out! I will be announcing my new project soon!
I will not disappoint!!
So it sounds like he’s already cooked another project and will leave Knee Deep intact, which is great. Join me in wishing him well on his next adventure.
UPDATE: The Sacramento Beer published a follow-up yesterday about Jeremy’s resignation that includes speculation that he’ll be opening his own brewery, which naturally is what we’re all thinking. But co-founder Jerry Moore, who’s also apparently the majority owner of Knee Deep, states “he was not surprised by Warren’s decision and he insisted that Knee Deep will not skip a beat.” He then adds this:
“Knee Deep owns those recipes and I own Knee Deep,” said Moore, noting that Warren has been a minority owner. “Knee Deep will continue to make all of the beers we’ve been making. We have four full-time brewers who have been making these beers.”
I don’t want to read too much into that statement, especially since I don’t know Jerry Moore, but it’s hard not to see it as inferring an issue or issues that led to Warren’s departure.
Jeremy Warren from a recent article in Sacramento Magazine.
Today in 1959, US Patent 2893870 A was issued, an invention of Kurt Ritter, for his “Hopping of Beer.” There’s no Abstract, although in the description it includes this summary:
The invention relates to improvements in beer brewing and more particularly to an improved method of hopping beer.
The brewing of beer comprises generally the following steps: Ground malt is mashed with water, and the obtained malt solution (first wort) is freed from the malt residues (spent grains). Subsequently, the wort is boiled with addition of the required amount of hops and then separated from the spent hops and fermented with yeast. The hops are generally added as such or in coarsely disintegrated state to the Wort.
Said procedure has the drawback that, on boiling, only about one-third to one-fourth of the bitter principle (resins), contained in the hops, passes into the wort; in addition, a certain amount of the resins, e.g. about 3 to 7 percent, is lost in further processing (fermentation and storage) by precipitation.
So far, attempts to eliminate said drawbacks have not met with satisfactory results. Recently, it has been proposed to extract the resins by subjecting the hops in water or aqueous solutions to ultrasonic irradiation and to introduce the thus obtained resin extract into the boiling wort instead of hopping with natural hops. Said method, however, must be carried out with expensive and delicate devices, the operation of which requires high energy cost, and which are therefore uneconomical for commercial purposes. The preparation of such resin extracts by means of ultrasonic irradiation takes considerable time, for instance 1 to 2 hours and more. During this prolonged treatment, undesired side reactions may take place which may affect the brewing process, for instance with respect to the uniformly fine and pleasant taste of the produced beer.
It is a principal object of the invention to provide a simple, reliable, and economic hopping procedure.
It is another object of the invention to provide a method by which the required amount of hops is considerably reduced and nonetheless a beer of uniform excellent quality and taste is produced.
Today in 1903, US Patent 733284 A was issued, an invention of Otto Selg and Carl Guntrum, for their “Process of Converting Wort into Beer.” There’s no Abstract, although in the description it includes this summary:
This invention relates to an improved continuous process of converting wort into beer or other fermented liquid in a single apparatus and in such a manner that the beer is first thoroughly fermented and clarified before being impregnated with the carbonic acid gas. In this way the process is accelerated and a better product is obtained.
Monday’s ad is for Pabst, from between 1900 and 1910. It looks like it’s probably two ads, or more likely two advertising postcards, though they definitely seem related and work as a pair. On the right, a woman is presumably ordering beer, and on the left a young man — sporting a dandy pink tie and a shirt with puffy sleeves — is taking her order. The boxes behind him suggest six different Pabst products: Hofbrau, Export Beer, Select, Bavarian, Bohemian and The Best Tonic.
Today in 1971, both US Patent 3591057 A and US Patent 3591058 A was issued, both inventions of Mack S. Johnston, assigned to the Republic Corp., for his “Tapping Device For Beer Kegs and the Like.” There’s no Abstract, although in the description for the first one it includes this summary:
The present device comprises a keg tapping unit which is connected about a Peerless type keg opening by insertion through the side filling opening of the keg.
Similarly, for the second patent there’s also no Abstract, although in the description for it includes this summary:
The present invention relates to a new, improved tapping device for drawing fluid such as beer from containers such as beer kegs or barrels, using a gas to drive the fluid from the container. In particular, the invention relates to a new, improved tapping device usable with conventional beer kegs and comprising a subunit, called a “keg adapter, which constantly seals the keg, and a subunit, called a coupler, which is attached to the beer dispensing apparatus in a restaurant or tavern and is readily connected to the keg adapter so that the tapping device is automatically in operating condition.
Today in 1937, US Patent 2085879 A was issued, an invention of Edward N. Trump, for his “Bottle Capping Machine.” There’s no Abstract, although in the description it includes this summary:
This invention relates to new and useful improvements in a bottle capping machine and pertains more particularly to an apparatus for applying hooded or over-all caps to the head of milk bottles or the like. The caps are pre-formed in one piece, preferably from a sheet of light, strong and non-corrosive metal having a high degree of ductility, malleability and tenacity, such for example, as tissue aluminum of about the thickness of the cellulose product commonly known as Cellophane or of thin tinfoil, and which is capable of. being easily molded by pressure under atmospheric temperature to conform to the its form under ordinary usage.
