Today in 1984, US Patent EP 0009614 B1 was issued, an invention of Kenneth Hartley Geiger, assigned to Labatt Brewing Company Ltd., for his “Brewing Process.” There’s no Abstract, but buried in the description is says that the “object of the present invention is to reduce or even eliminate the disadvantages of the above processes if the wort produced from the malt is subjected to fermentation for a period sufficient to allow the yeast to substantially develop prior to the introduction of an adjunct comprising a highly fermentable sugar and optionally, other conventional adjunct materials,” then continues with this:

This object is achieved by the present invention by initially fermenting a malt wort with brewers’ yeast until said yeast is partially developed to at least about one-half of the maximum amount of development obtainable during the fermentation, thereby providing a partially fermented wort, thereafter introducing an adjunct comprising a highly fermentable sugar into the partially fermented wort over a period of time such that the Plato value of the fermenting wort substantially does not increase and osmotic shock is avoided and then continuing the fermentation, the degree of attenuation in the brewing process being 80% or more.