Brookston Beer Bulletin

Jay R. Brooks on Beer

  • Home
  • About
  • Editorial
  • Birthdays
  • Art & Beer

Socialize

  • Dribbble
  • Email
  • Facebook
  • Flickr
  • GitHub
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Powered by Head Quarters Built on WordPress
You are here: Home / Beers / Patent No. 3484244A: Fermenting And Aging A Malt Beverage

Patent No. 3484244A: Fermenting And Aging A Malt Beverage

December 16, 2015 By Jay Brooks

patent-logo
Today in 1968, US Patent 3484244 A was issued, an invention of Peter D. Bayne and Joseph A. Kozulis, assigned to Schlitz Brewing Co., for their “Fermenting and Aging a Malt Beverage.” There’s no Abstract, although in the description it includes this summary:

This invention relates to a method of brewing and more particularly to a method of fermenting and aging a malt beverage.

The present invention is directed to a method of fermenting and aging at malt beverage which is based on a concept directly opposed to traditional brewing practices. More specifically, the wort is introduced into a tank and pitched with yeast. Following the addition of yeast, the Wort is continuously circulated from the tank to a heat exchanger and returned to the tank in a closed flow system. A cooling medium is supplied to the heat exchanger to maintain the wort at a temperature in the range of 45 to 70 F. during the fermentation process.

When the fermentation has proceeded to a point where the specific gravity of the wort falls to a predetermined value below 5 Plato the supply of the cooling medium to the heat exchanger is terminated and the fermented wort circulating within the closed system will gradually increase in temperature due to the heat generated by the fermentation process. The temperature of the fermented wort is permitted to rise until it reaches a value at least 4 above the fermenting temperature, and generally in the range of 50 to F., and is maintained at this temperature by controlled circulation of the cooling medium. At this time the yeast is still present in the beer and the beer is continuously circulated through the system for a period of about one to five days and until the diacetyl content falls to a value below 0.2 p.p.m. and the acetaldehyde content decreases to a value below 5 p.p.m. At this time, the beer is considered to be fully aged or matured.

At the end of the maturation cycle, the temperature of the circulating beer is reduced to a value of about 29 to 32 F. approaching the freezing point of beer. With the beer at this temperature, the beer is withdrawn from the tank and pumped through a centrifuge to re move the yeast. Following the removal of yeast, the beer is prefiltered and carbonated, injected with enzymes, and other additives, polish filtered, the carbonation adjusted and then is stored in government storage tanks for packaging in accordance with conventional brewing procedures. In some instances, only one filtration may be necessary to prepare the beer for packaging.

US3484244-0

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



Find Something

Northern California Breweries

Please consider purchasing my latest book, California Breweries North, available from Amazon, or ask for it at your local bookstore.

Beer Bulletin Email

Enter your email address to receive daily digests:

Recent Comments

  • Susan Appel on Historic Beer Birthday: John Roehm
  • S. Pavelka on Beer Birthday: Rich Norgrove
  • Celebrating Texas History With Alamo Beer: An Iconic Taste Of The Lone Star State – SanctuaryBrewCo on Fictional Beer Brands
  • Neal Carey on Historic Beer Birthday: Anton Zahm
  • Experience The Taste Of Duff Beer: Limited-Edition Cans And Home Brewing Kits – SanctuaryBrewCo on Fictional Beer Brands

Recent Posts

  • Historic Beer Birthday: William Sebastian Sohn February 4, 2023
  • Historic Beer Birthday: Adolph Coors February 4, 2023
  • Beer In Ads #4341: Miss Rheingold 1955 Filling Yuletide Requests February 3, 2023
  • Historic Beer Birthday: Henry Uihlein II February 3, 2023
  • Beer Birthday: Peter Catizone February 3, 2023

Tag Cloud

Advertising Anheuser-Busch Announcements Bay Area Belgium Brewers Association Brewing Equipment Budweiser Business California Christmas Europe France Germany Guinness Health & Beer History Holidays Hops Humor Infographics Kegs Law Mainstream Coverage Miller Brewing Northern California Pabst Packaging Patent Pennsylvania Press Release Prohibitionists Rheingold San Francisco Schlitz Science Science of Brewing Sports Statistics The Netherlands UK Uncategorized United States Video Washington

The Sessions

session_logo_all_text_1500

Next Session: Dec. 7, 2018
#142: One More for the Road
Previous Sessions
  • #141: Future of Beer Blogging
  • #140: Pivo
  • #139: Beer & the Good Life
  • #138: The Good in Wood
  • #137: German Wheat
Archive, History & Hosting

Typology Tuesday

Typology-png
Next Typology:
On or Before March 29, 2016
#3: Irish-Style Dry Stout
Previous Typologies
  • #2: Bock Feb. 2016
  • #1: Barley Wine Jan. 2016
Archive & History

This month’s posts

February 2023
S M T W T F S
 1234
567891011
12131415161718
19202122232425
262728  
« Jan    

BBB Archives