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 Genesis

You are here: Home / Beers / Patent No. 3607298A: Hop Concentrates

Patent No. 3607298A: Hop Concentrates

September 21, 2016 By Jay Brooks

patent-logo
Today in 1971, US Patent 3607298 A was issued, an invention of Robert O. V. Lloyd and William Mitchell Hatfield, assigned to Bush Boake Allen Ltd., for his “Hop Concentrates.” There’s no Abstract, although in the description it includes these claims:

The present invention relates to hop extracts, including isomerized hop extracts and to processes for their production.

Hops contain, among other things: soft and hard resins including such weakly acidic compounds as humulones (e.g. humulone, cohumulone and adhumulone) and lupulones; essential oils which are those relatively volatile oils which contribute to the characteristic odor of hops; fixed oils, which are contained in the hop seeds and are not readily distilled or extracted by hot water; and water-soluble material such as tannins and proteins.

In the traditional brewing process hops are boiled with wort, which is an aqueous solution of malt sugars. As a consequence of the boiling, a variety of resins and oils pass into the wort. Of these the most important are the humulones, which on boiling are partially isomerized to form water-soluble isohumulones. It is believed that the isohumulones are the principle bittering agent present in the finished beer, but a very large number of other compounds of widely differing chemical nature are also present in traditional beer and contribute to its properties. in the traditional process only a small proportion of the humulones present in the hops are isomerized and taken into solution. Further disadvantages of the traditional method are the need to store a large bulk of hops, which are liable to deteriorate, and the variability of flavor between batches.

The extraction of hops by solvents to give hop extracts which can be used to replace or augment hops in the brewing of beers and ales has received considerable attention for many years. This problem has attracted increased attention during the last l years because of the development in the chemistry of hop constituents and because the brewing industry has become rather less conservative in its attitude toward changes in materials and methods.

DSCN2724

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



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.

Recent Comments

  • The Session #147: Downing pints when the world's about to end - Daft Eejit Brewing on The Sessions
  • Amanda Alderete on Beer Birthday: Jack McAuliffe
  • Aspies Forum on Beer In Ads #4932: Eichler’s Bock Beer Since Civil War Days
  • Return of the Session – Beer Search Party on The Sessions
  • John Harris on Beer Birthday: Fal Allen

Recent Posts

  • Beer In Ads #5008: “Bock,” Himself, Wants A Beer June 24, 2025
  • Historic Beer Birthday: Steve Harrison June 24, 2025
  • Historic Beer Birthday: Christian Schmidt June 24, 2025
  • Historic Beer Birthday: Hans Steyrer June 24, 2025
  • Beer In Ads #5007: Lucky Lager Bock Beer vs. Karate June 23, 2025

BBB Archives

Feedback

Head Quarter
This site is hosted and maintained by H25Q.dev. Any questions or comments for the webmaster can be directed here.
Go to mobile version