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Happy Burns Night

January 25, 2015 By Jay Brooks

scotland
Tonight, many fans of the Scottish poet Robert Burns, will celebrate Burns Night with a meal of Haggis, Scotch Whisky and a night of poetry reading. Though Burns was apparently a whisky drinker, I feel confident saying he probably also drank beer and there are plenty of ways you could incorporate beer and whisky into your evening. I nominate for your poetry recitation, Burns’ version of the popular folksong John Barleycorn, which is believed to have originated sometime in the 16th century. Burns wrote his in 1782, and because of his fame, is one the most oft quoted versions. Here’s how I summarized it in a post about John Barleycorn a few years ago:

Primarily an allegorical story of death, resurrection and drinking, the main character—the eponymous John Barleycorn—is the personification of barley who is attacked and made to suffer indignities and eventually death. These correspond roughly to the stages of barley growing and cultivation, like reaping and malting. Some scholars see the story as pagan, representing the ideology of the cycles of nature, spirits and the pagan harvest, and possibly even human sacrifice. After John Barleycorn’s death, he is resurrected as beer, bread and whisky. Some have also compared it to the Christian transubstantiation, since his body is eaten as bread and drank as beer.

Silenvs-john-barleycorn

John Barleycorn

There were three kings into the east,
Three kings both great and high,
An’ they hae sworn a solemn oath
John Barleycorn should die.

They took a plough and ploughed him down,
Put clods upon his head;
An’ they hae sworn a solemn oath
John Barleycorn was dead.

But the cheerfu’ spring came kindly on,
And show’rs began to fall;
John Barleycorn got up again,
And sore surprised them all.

The sultry suns of summer came,
And he grew thick and strong;
His head weel armed wi’ pointed spears,
That no one should him wrong.

The sober autumn entered mild,
When he grew wan and pale;
His bending joints and drooping head
Showed he began to fail.

His colour sickened more and more,
He faded into age;
And then his enemies began
To show their deadly rage.

They’ve ta’en a weapon long and sharp,
And cut him by the knee;
Then tied him fast upon a cart,
Like a rogue for forgerie.

They laid him down upon his back,
And cudgelled him full sore;
They hung him up before the storm,
And turned him o’er and o’er.

They filled up a darksome pit
With water to the brim;
They heaved in John Barleycorn,
There let him sink or swim.

They laid him out upon the floor,
To work him farther woe,
And still, as signs of life appeared,
They tossed him to and fro.

They wasted, o’er a scorching flame,
The marrow of his bones;
But a miller used him worst of all,
For he crushed him ‘tween two stones.

And they hae ta’en his very heart’s blood,
And drank it round and round;
And still the more and more they drank,
Their joy did more abound.

John Barleycorn was a hero bold,
Of noble enterprise;
For if you do but taste his blood,
‘Twill make your courage rise;

‘Twill make a man forget his woe;
‘Twill heighten all his joy:
‘Twill make the widow’s heart to sing,
Tho’ the tear were in her eye.

Then let us toast John Barleycorn,
Each man a glass in hand;
And may his great posterity
Ne’er fail in old Scotland!

Here’s an analysis of the poem, and below is a video of the Scottish St. Andrews Society of Greater St. Louis‘ Burns Night in 2011 and the recitation of John Barleycorn by an Allan Stewart.

And although it has little to do with Burns Night, I still love the version sung by the band Traffic, with frontman Steve Winwood, which appeared on their 1970 album John Barleycorn Must Die.

Filed Under: Art & Beer, Events, Food & Beer, Just For Fun, Related Pleasures Tagged With: Holidays, Music, Poetry, Video

Patent No. 172687A: Improvement In Beer-Coolers

January 25, 2015 By Jay Brooks

patent-logo
Today in 1876, US Patent 172687 A was issued, an invention of Louis Baeppler, for his “Improvement in Beer-Coolers.” There’s no Abstract, but the description includes this:

My invention relates to an apparatus which maybe readily applied to a keg or barrel of any description, so as to cool the beer after it leaves the barrel.

The invention consists of an ice-chamber, provided with an opening at the bottom for the insertion of a cock to be attached to the lower end of the cooling-coil, and an opentopped slot at the top for the insertion and removal of the upper end of the coil, and a cover for closing said chamber, as hereinafter described and shown.

1876-beer-keg-cooler-patent-artwork-vintage-nikki-marie-smith

Filed Under: Art & Beer, Beers, Just For Fun, Politics & Law, Related Pleasures Tagged With: Kegs, Patent

Patent No. 3231384A: Continuous Boiling And Hopping Of Brewers’ Wort

January 25, 2015 By Jay Brooks

patent-logo
Today in 1966, US Patent 3231384 A was issued, an invention of William Ernest Parker and Francis Lloyd Rigby, assigned to Canadian Breweries Ltd., for their “Continuous Boiling and Hopping of Brewers’ Wort.” There’s no Abstract, but partway down in the description is this:

The method of the present invention generally comprises forming a continuously flowing stream of hot brewers wort, causing said stream to flow in a substantially horizontal path, continuously introducing a predetermined mass of hops to said stream, heating said flowing wort, venting said stream of undesirable volatiles above said path of flow and controlling the time flow ratio of said wort and hops as to hop said wort to desired degree, and finally continuously discharging spent and hopped wort from said stream. This may be carried out with the wort and hops flowing counter-current to one another, discharging spent hops at one end of the path and hopped wort at the other. Alternatively, it may be carried out in a co-current flow.

The method may be carried out in particularly simple apparatus which may take the form, for counter-current flow, of a substantially horizontally disposed tubular vessel with provision for introducing wort towards one end thereof and hops in the other end thereof and which includes a perforated auger moving the hops in countercurrent flow to the continuously flowing wort as to cause spent hops to discharge at one end of the apparatus and hopped wort at the other, and which is a preferred type of apparatus proposed although such counter-current flow might be achieved by apparatus of other design. For cocurrent flow, the wort is introduced at one end while the hops are introduced adjacent that end and/or selectively along the length of the vessel.

US3231384-0
US3231384-1

Filed Under: Breweries, Just For Fun, Politics & Law, Related Pleasures Tagged With: Hops, Law, Patent, Science of Brewing, Wort

Beer In Ads #1445: Why America Prefers Budweiser

January 24, 2015 By Jay Brooks


Saturday’s ad is another one for Budweiser, this time from 1936. While the ad is shortly after the end of prohibition, and I can only imagine beer lovers were pretty excited to once more be able to legally buy beer, I’m still not convinced Bud’s success had anything to with “age-old taste.” Also, as the ad suggests, when did Anheuser-Busch employ monks?

bud-1935-ages

Filed Under: Art & Beer, Beers Tagged With: Advertising, Budweiser, History

Patent No. 1070116A1: Beer Flavor Concentrate

January 24, 2015 By Jay Brooks

patent-logo
Today in 2001, US Patent 1070116 A1 was issued, an invention of Matthew L. Tripp, assigned to the Green Bay Beer Company, for his “Beer Flavor Concentrate.” Here’s the short Abstract. “A beer flavor concentrate and a method for making and using the beer flavor concentrate to produce a final beer product through the addition of carbonated water and alcohol.”

beer-concentrate
While I’m not sure if this was ever marketed as, or as part of, a product, more recently concentrated beer has become available on the market. For example, Pat’s Backcountry Beverages was made primarily for camping. Over the last couple of years, both Popular Science and Gizmodo have been taken a look at how it works and if the reconstituted beer is any good.

pats-beer-concentrate

Filed Under: Breweries, Just For Fun, Politics & Law, Related Pleasures Tagged With: Brewing Equipment, Law, Patent, Science of Brewing

Patent No. 2969161A: Bung For Beer Barrels

January 24, 2015 By Jay Brooks

patent-logo
Today in 1961, US Patent 2969161 A was issued, an invention of Robert Givens Mcculloch, for his “Bung for Beer Barrels and the Like.” There’s no Abstract, but the application describes it an “invention has been devised to provide a bung (generally called a shive) for beer barrels and like containers for liquids which will enable a tap fitting or pipe to be connected to the barrel without spilling the contents of the barrel during the connecting operation.”
US2969161-0

Filed Under: Beers, Food & Beer, Politics & Law, Related Pleasures Tagged With: Kegs, Patent

Beer In Ads #1444: Be Sure All The Essential B Vitamins Give You A Full Day’s Work

January 23, 2015 By Jay Brooks


Friday’s ad is for Budweiser, from 1943. This World War 2 ad, while people were rationing, wants to ensure you get all of your B vitamins so you can keep on working or fighting. The imagery is fairly surreal, with a planet-sized clock with a ramp of working people lined up around it, creating a Saturn-like appearance. At the end of the line is a soldier, sailor, a construction worker who brings his own sledgehammer with him, a female member of the military, a farmer, another soldier with a pack on his back, a businessman, and so on ad infinitum. And the ad isn’t even about beer, but the brewer’s yeast which they supply to pharmaceutical companies who in turn use it to make Vitamin B pills. Yay yeast!

Bud-1943-bvitamins

Filed Under: Art & Beer, Beers Tagged With: Advertising, Budweiser, History

Patent No. 2452476A1: Mediating The Effects Of Alcohol Consumption By Orally Administering Active Dry Yeast

January 23, 2015 By Jay Brooks

patent-logo
Today in 2003, US Patent 3712820 A was issued, an invention of Joe Owades, for his “Mediating the Effects of Alcohol Consumption by Orally Administering Active Dry Yeast.” Here’s the short Abstract. “A process for lowering blood alcohol levels in humans after they imbibe alcoholic beverages by administering active dry yeast before or concomitantly with the imbibing of the beverages.”

This is most likely the origin of the hangover prevention that Jim Koch, from the Boston Beer Co., has popularized over the years, but especially after Esquire magazine ran an article about it last April, How to Drink All Night Without Getting Drunk.

yeast-cure

The story got picked up by NPR, Serious Eats and even Snopes took a look at it.

But I’d actually heard Jim tell the story a couple of times at various events, most recently at a beer dinner last year at the Jamaica Plain brewery in Boston celebrating the 30th anniversary of Samuel Adams.

DSCN0607

In telling the story, Jim did, of course, mention that the idea came from Joe Owades, who had worked as a consultant with the Boston Beer Co. since the very beginning, and off and on thereafter. But I don’t think I’d realized before now that Joe had actually patented the idea.

The claim in the patent application describes it in a nutshell. “A method of mediating the effect of alcohol consumption by a person which comprises orally administering active dry yeast containing alcohol dehydrogenase to said person prior to or simultaneously with consumption of an alcohol-containing beverage, whereby to oxidize a portion of the alcohol while still in the stomach of said person.” His own testing of the method, shown in the figures below, found that “blood alcohol level-min. was reduced by 38% by the yeast.”

2452476_20070712_drawings_page3_scale25_rotate0
2452476_20070712_drawings_page4_scale25_rotate0

Filed Under: Beers, Just For Fun, Politics & Law, Related Pleasures Tagged With: Hangovers, Health & Beer, History, Patent, Yeast

A History Of Hops In The Willamette Valley

January 23, 2015 By Jay Brooks

hop-leaf
Here’s an interesting look at the history of hops in Oregon’s Willamette Valley, the second-largest growing area for hops in America. Although the production values remind me of an elementary school slideshow presentation, complete with monotone narrator, there’s a lot of good information nonetheless. Based on some of the information presented, I’d guess it was made in the pre-craft era before 1980, but when exactly is anybody’s guess. All told, the three parts of the documentary run a little less than 30 minutes. Thus endeth the lesson for today.

Part 1:

Part 2:

Part 3:

willamette-valley-hops
Willamette Valley Hops

Filed Under: Beers Tagged With: Documentary, Hops, Oregon, Video

Patent No. 3712820A: Process For Making A Brewers’ Wort Beer

January 23, 2015 By Jay Brooks

patent-logo
Today in 1973, US Patent 3712820 A was issued, an invention of Martin F. Walmsley and John Valentine Cross, and assigned to John Labatt Ltd., for their “Process for Making a Brewers’ Wort Beer.” There’s no Abstract, but in the description they explain that the “invention provides a process for producing a brewers wort in which an aqueous slurry of a raw starch containing material, preferably a cereal grain such as barley, is heated to 40 55 C. at which temperature it is subjected to the action of a discrete proteolytic enzyme and, optionally, a discrete ot-amylase enzyme, then heated to 65-90 C. at which temperature it is subjected to the action of a discrete a-amylase enzyme to solubilise the starch, after which it is cooled to 40-65 C. at which temperature it is subjected to the action of a discrete amylase enzyme or source thereof to produce fermentable sugars.”
US3712820-0
US3712820-1

Filed Under: Beers, Breweries, Just For Fun, Politics & Law, Related Pleasures Tagged With: Law, Patent, Science of Brewing

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