Friday’s ad is for Budweiser, from 1963. In this ad, part of series entitled “This calls for …,” in this case “cheese and crackers.” I love the expression on the man’s face, intently watching who knows what on television. Is it me, or is that head on his beer a tad too generous.
Today in 1947, US Patent 2430774 A was issued, an invention of Frederick E. Lynn, for his “Liquid Cooler.” There’s no Abstract, although in the description it includes these claims:
My invention relates more particularly to a beverage serving system and apparatus, and especially to means for cooling or chilling beverages such as beer during flow thereof from a container can be maintained in service while ‘other faucets or pipes supplying the same are being replaced or repaired.
A further object of my invention is to provide an arrangement wherein danger of leakage of refrigerant liquid into the beverage pipes or leakage from the beverage pipes into the refrigerant conduit or expansion chamber is minimized, without substantial detraction from the effectiveness of the heat transfer as between the beverage pipes and the refrigerant.
Still another object of my invention is to provide a refrigerating or cooling system that can conveniently be expanded to care for more than one group of dispensing faucets.
Today in 1986, US Patent 4622224 A was issued, an invention of Joseph L. Owades, for his “Preparation Of Wort Extracts.” This appears to be an earlier patent than his “Preparation Of Wort Extracts” that was patented two years later, in 1988. Joe is most well-known for having invented low-calorie light beer. Here’s the Abstract:
A method for producing a wort containing a reduced level of fermentable sugars is described. The method consists of providing a warm aqueous suspension of ground malt, and adding the warm suspension to a boiling aqueous suspension of cereal adjuncts while avoiding temperatures between about 52° and 72° C. The resulting wort is useful for producing a beer with a lower-than-normal alcohol content, or a malt beverage lacking sweetness usually associated with malt beverages.
Today in 1884, US Patent 307825 A was issued, an invention of Isaac B. Wollard, assigned to the Oakland Glass Works, for his “Bottle Stopper Clamp.” There’s no Abstract, although in the description it includes these claims:
My invention relates to that class of devices used to secure the cover of fruit-jars or similar vessels, or to confine the stoppers of beer, soda, or mineral water bottles.
Thursday’s ad is for Budweiser, from 1937. In this ad, showing eight medals from beer competitions between 1876 and 1908, years before the ad ran. But then, there weren’t too many beer competitions in the U.S. at least between 1919 and 1933, four years before this ad ran, and they were trying to rebuild. But it would be great to have a time machine so that, after killing Hitler of course, you go back and taste Bud, Miller High Life, Schlitz, etc. in those early years. Not an old, found bottle, but a fresh sample from that time.
Today in 1875, US Patent 83953 A was issued, an invention of Joseph Gecmen, for his “Improved Beer Cooler.” There’s no Abstract, although in the description it includes these claims:
My invention consists in a novel apparatus for cooling beer, ale, and other malt liquors, and other fluids requiring similar treatment; and to enable those skilled in the art to understand how to construct and make use of my said improvement.
Today in 1987, US Patent 4705188 A was issued, an invention of Eckhard F. Rahn, assigned to the Miller Brewing Company, for his “Keg Cap.” Here’s the Abstract:
A cap for covering the open end of a Barnes neck surrounding the outlet of a keg for malt beverages includes a circular, flat, resilient top; a skirt depending downwardly from the top and having an inwardly directed annular sealing bead for gripping the outside of the Barnes neck and vent means at the junction of the top and skirt. The top, annular bead and vent means cooperate to keep the cap in place when small amounts of fluid are accidentally released from the keg. The cap, in addition, to covering the outlet can bear information as to the keg contents.
Today in 2011, US Patent 20110274785 A1 was issued, an invention of Bert Boyce, C. James Koch, David Grinnell, and Martin Zarnkow, assigned to the Boston Beer Corporation, for their “Method and System for Producing a Malt Beverage Having a High Degree of Fermentation.” Here’s the Abstract:
Exemplary embodiments of a brewing method and system are provided, where a mixture comprising water and milled malt are mixed to produce a primary mash, and wort is produced from the primary mash. A supernatant liquid is obtained comprising active enzymes from a secondary mash, and the supernatant liquid is added from the secondary mash to the wort, and/or the supernatant liquid can be added to fermented wort after yeast is added to the wort.
Wednesday’s ad is for Budweiser, from 1956. In this ad, with the headline “She Found She Married Two Men,” is an amazingly sexist ad. The text continues with “all women do,” apparently something about an “Inner Man” and planning — a lot of planning — to make meals to make him contended. Here’s the “fact” they conclude with. “Budweiser has delighted more husbands than any other brew ever known.” Wow.
Today in 1875, US Patent 169830 A was issued, an invention of Friedrich C. Mussgiller and Robert W. Schneider, for their “Improvement In Treating Beer and Other Liquids.” There’s no Abstract, although in the description it includes these claims:
have invented a new and useful Improvement in Treating Beer and other Liquids, which improvement is fully set forth in the following specification:
This invention consists in treating beer and other liquids of a similar nature with lumps of bicarbonate of soda, or other alkali, said lumps being compacted by means of a suitable cement, so that their specific gravity exceeds that of the liquid to be treated, and that, when one or more such lumps are dropped into the liquid, they sink down to the bottom of the vessel containing the liquid, and that the carbonic acid evolved from said lumps is compelled to permeate the body of the liquid, and at the same time, by forming said lumps of suitable sizes, the quantity of alkaline matter introduced into a certain quantity of liquid can be easily controlled. Together with the alkaline lumps, may be used lumps of tartaric or other suitable acid, compacted in the same manner as the alkaline lumps, so that the amount of carbonic acid evolved from said alkaline lumps can be easily kept under control.
It is a common practice with brewers, and others, to use bicarbonate of soda, either alone or together with tartaric acid, in the manufacture of beer, sparkling wines, and other effervescent liquids, for the purpose of increasing the life of such liquids.
The mode of applying such article or articles-by brewers, for instance is to put about one ounce of the bicarbonate of soda to each quarter barrel with a table-spoon, the bicarbonate employed being in the form of a powder.
It is obvious that this way of operating must produce a great many irregularities as to the taste and reaction of the beer on the human body. The addition of too much bicarbonate of soda will impart to the beer an in the following specific alkaline taste; too little will leave it acid.
Furthermore, the alkaline powder, on being thrown into a barrel of beer, will float on the surface of the liquid, and immediately evolve carbonic acid, a large portion of which is lost, together With the beer which is thrown out by the action of the acid, before the barrel can be closed by a bung. Besides this, the operation of filling barrels is carried on in a great hurry, and a large quantity of the soda handled with a spoon is spilled over the barrel and wasted.
If the brewers wish their beer to contain a large quantity of tartaric acid, they throw into each barrel a few crystals of tartaric acid in addition to an increased quantity of bicarbonate of soda. The result of this operation is that each barrel has different properties, there being no precaution taken to control the quantities of soda and of acid.
These disadvantages we have obviated by preparing both the alkali and the acid in solid lumps of greater specific gravity than that of the liquid in which they are to be used, and of different specific sizes. This object We obtain by mixing the powdered alkali or acid with a suitable cement, such as a solution of dextrine, and then compressing the same in molds of suitable size and shape.
The advantage of using the alkali or acid in this shape is perceptible at once. The lumps of alkali or acid being in compact form when dropped into a barrel filled with beer, ale, or other liquid, will sink to the bottom, and the carbonic acid evolved from them is forced to stay in the liquid. The barrel can be easily closed by a bung without losing a. particle of carbonic acid, or of beer, and the alkali and acid can be introduced into the barrel without any waste. Besides this, the weight or size of our lumps is so gaged that each barrel Will receive the exact quantity of alkali and of acid required, and that the liquid in a number of barrels, after having been treated with the alkali and acid, will be of uniform quality.
