Brookston Beer Bulletin

Jay R. Brooks on Beer

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Patent No. 3231154A: Siphon Device For Beer Kegs

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Today in 1966, US Patent 3231154 A was issued, an invention of Mack S. Johnston, for his “Siphon Device For Beer Kegs and the Like.” There’s no Abstract, although in the description it includes this summary:

The present invention relates to a new improved gas pressure siphon device for drawing fluid such as beer from containers such as beer kegs or barrels, using a gas to drive” the fluid from the container. More especially, the present invention relates to a new improved siphon device comprising a portion which remains in the keg at all times, whereby the keg is constantly sealed, and another portion which is permanently connected to a dispenser (as in a restaurant) and can be readily connected to’ the keg portion by a bar tender so that the dispensing siphon is automatically in operating condition.

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Patent No. 5384135A: Process For The Manufacture Of An Alcohol-Free Beer Having The Organoleptic Properties Of A Lager Type Pale Beer

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Today in 1995, US Patent 5384135 A was issued, an invention of Henri J. J. Caluwaerts, assigned to Brasserie Du Cardinal Fribourg S.A., for his “Process for the Manufacture of an Alcohol-Free Beer Having the Organoleptic Properties of a Lager Type Pale Beer.” Here’s the Abstract:

A process for the manufacture of an alcohol-free pale beer (AFB) whose organoleptic properties are those of a lager beer, comprising the manufacture of a lager type alcoholic pale beer from pale malts containing 20 to 30% of brown malts, mashed to obtain a wort whose attenuation is of the order of 50% and the dealcoholization of the alcoholic pale beer, by evaporation, under high vacuum, of at least about 50% of the volume of this beer. The concentrate obtained by evaporation may be rediluted with water, flavored and sweetened until a concentration of 4° Brix is obtained in order to produce the AFB. The concentrate may also be subjected to a second vacuum evaporation at a temperature of less than 60° C. until a concentrate assaying between 45° and 65° Brix is obtained which is storable for several months before the redilution into an AFB.

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Patent No. 4070133A: Pump Compressor Unit For Use With Pumping Draft Beer

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Today in 1978, US Patent 4070133 A was issued, an invention of Homer McCormick, for his “Pump Compressor Unit for Use with Pumping Draft Beer.” Here’s the Abstract:

An air supply unit provides high pressure moisture-free air in the dispensing of beverages. Components are housed in a portable cabinet and include a compressor and an automatic air pressure switch to switch on the compressor and begin air flow when system pressure falls below a pre-set level. A check valve is located in the high pressure line adjacent the compressor to maintain line pressure when the compressor is off. A small air bleed opening is located between the check valve and the compressor to allow compressed air to move through the air line yet bleed residual pressurized air to prevent stalling of the compressor which could occur if high pressure air was present in the compressor when it is restarted. The high pressure air discharge line includes a dump-check valve to permit high pressure air to be manually bled from the system before the air lines are disconnected and to prevent back flow of fluid into the air supply unit.

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Patent No. 1015585A: Keg Rinser

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Today in 1912, US Patent 1015585 A was issued, an invention of George D. Prentice, for his “Keg Rinser.” There’s no Abstract, although in the description it includes this summary:

My invention relates to improvements in machines for rinsing kegs, and it pertains to that class which are adapted to be used with water under pressure.

The object of my invent-ion is to provide a machine by which a water controlling valve is automatically opened by the gravity of the keg to be rinsed, and the water supply is used for the two fold purpose of rinsing the kegs and removing them from the machine, whereby the operator has simply to place a”keg upon the machine when a water controlling valve will be automatically opened and the keg will be rinsed and automatically removed, whereby the manual labor of cleansing kegs is reduced to the minimum.

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Patent No. 810745A: Method Of Pasteurizing Beer

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Today in 1906, US Patent 810745 A was issued, an invention of Hugo Gronwald, for his “Method of Pasteurizing Beer.” There’s no Abstract, although in the description it includes this summary:

I have invented a new and Improved Method of Pasteurizing Beer in Barrels, of which the following is a full, clear, and exact description.

The hitherto-known method of pasteurizing beer in the barrels in which it is to be transported had the disadvantage that when the barrels were provided with a separate expansion-chamber the natural carbonic acid contained in the beer was`partly lost and the germs or barm at times contained in this chamber could not be killed, so that the beer frequently overflowing into this chamber was not entirely free from germs, while when the necessary space for expansion was provided by not filling the barrel complete y it had to be filled up with beer from another source. These disadvantages are removed according to my improved method by dividing the quantity of beer required for completely filling the barrel between two connected vessels-namely, a lower detachable vessel, hereinafter called receiver, equal in capacity to the required space for expansion and a barrel communicating with and arranged above this vessel in such a manner that the receiver is completely filled, while in .the barrel an empty expansion-space is left equal to the capacity of’ the receiver. The beer is then pasteurized in the barrel and receiver and cooled in the usual way, after which the carbonic acid disengaged during the pasteurizing and which as risen into the. expansion-space in the barrel can be returned Without loss to the beer-‘for instance, by shaking the barrel. T he pasteurizing apparatus being then turned upside down, the beer runs into the barrel from the receiver, while the excess of carbonic acid mounts into the receiver, so that by this simple exchange of the contents of the vessels a filling up of the beer-barrel from another source is rendered unnecessary and loss of carbonic acid is avoided.

Various apparatus or plant may be used for carrying out my said method, provided the barrel and receiver are connected into a combined apparatus.

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Patent No. 3074678A: Beer Can Holder

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Today in 1963, US Patent 3074678 A was issued, an invention of John Michael Mele, for his “Beer Can Holder.” There’s no Abstract, although in the description it includes this summary:

My invention relates to holders for cans containing beverages and more particularly to beer can holders.

As the pouring out of the cold beer into a glas will raise the temperature of the beer and also will reduce its gas content, it is considered preferable by many persons to drink the beer directly from the can through an opening cut in the cover of the can.

One of the important objects of my invention is to provide a convenient handle for the holding of the beer can and thereby eliminate the inconvenience of a direct contact between the fingers and the cold and moist beer can.

Another important object of my invention is to provide a beer can holder which collects the beer which may be accidentally spilled when cutting the opening in the cover of the can, thereby preventing the soiling of the table cover.

A further object of my invention is to provide a beer can holder which is very simple in construction, economical in manufacture, and which offers a very secure clamping of the beer can in the holder, eliminating the possibility of the rotation of the beer can in the holder and the resultant displacement of the discharge opening of the cover in relation with the handle.

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Patent No. 2414446A: Illuminated Beer Tap

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Today in 1947, US Patent 2414446 A was issued, an invention of Carl Vincent Carbone, for his “Illuminated Beer Tap.” There’s no Abstract, although in the description it includes this summary:

This invention relates to new and useful improvements in beer taps, the principal object being to provide a beer tap having illuminating means for illuminating advertising imposed thereon.

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Patent No. 2626200A: Dispensing-Type Barrel Enclosure

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Today in 1953, US Patent 2626200 A was issued, an invention of Arthur Herbert Patch, for his “Dispensing-Type Barrel Enclosure.” There’s no Abstract, although in the description it includes this summary:

This invention relates to apparatus for storing and cooling beer or other brews, and more relates to dispensing-type enclosures or boxes for refrigerated barrels, e. g. structures for receiving a barrel or keg which is ‘which are mounted inside .the keg itself, and through which the cold water or other coolant is circulated. In such installations the barrels are conveniently placed behind the bar or otherwise near the locality where the beverage is dispensed, and are screened only by the bar or in some cases are covered by simple metal shells that can be lifted away when an exhausted barrel is to be replaced with a filled one. The heavy wooden walls of the barrel ordinarily afford good thermal insulation, preventing undue transfer of heat to the contained liquid and affording efficient cooling action without untoward effects.

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Patent No. 718759A: Beer-Cooler

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Today in 1903, US Patent 718759 A was issued, an invention of John D. Hendrix, for his “Beer-Cooler.” There’s no Abstract, although in the description it includes this summary:

This invention relates to beer-coolers, and has for its object to provide an inexpensive, in durable, and efficient device adapted to contain a given quantity of beer and provide a cooling-receptacle in communication with the keg or source of supply and from which the beer may be drawn by means of a faucet or other convenient discharge.

Another object of the device is to provide means whereby the receptacle may be charged with pressure through the medium of a handpump or from a gas-reservoir.

A still further object is to provide an improved closure for the receptacle, whereby the top may be conveniently attached and detached and when in position withstand the strain to which a device of this character would be subjected owing to excessive pressure caused by the charging thereof.

A further object is to provide a refrigerator for the cooling-receptacle which is adapted to contain the same, so that the outer walls of said receptacle will have the full benefit of the refrigerating material, which in this particular instance will preferably be ice.

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Patent No. 1084943A: Process Of Manufacturing Malt

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Today in 1914, US Patent 1084943 A was issued, an invention of John Von Der Kammer, for his “Process of Manufacturing Malt.” There’s no Abstract, although in the description it includes this summary:

I have invented certain new and useful Improvements in Processes of Manufacturing Malt,

ing substances in a tightly closed tank for the purpose of obtaining preliminary germination, and after the discharges of the solution, it is left to itself in the tank which is again closed, until the greatest possible quantity of water has been absorbed. Thereupon the barley is continuously moved in the closed tank until the formation of enzymes and conversion into a complete state of mealiness, without any further addition of nourishing substances in order to prevent an over-germination.

A sectional view of an apparatus preferably employed in carrying out the present process is illustrated in the accompanying drawing.

A rotatable drum is preferably used as a germination tank, the. wall of which may consist, as shown in the-accompanying drawing, of a casing a of perforated sheet metal surrounded by a corrugated;-sheet metal casing b with the casing a resting on the corrugations. In that way, on the one hand, the casing a is strengthened, and, on the other hand, conduits 0 are formed through which the liquid escaping from the drum may be discharged.

The process is carried out in the following manner: The barley, without having been previously steeped, is placed in the drum, and then moistened with such’a quantity of nourishing substance liquid that the said liquid submerges the barley. The impurities contained therein, rise to the surface, and are discharged through an opening 12 in one of the end walls of the drum. After a short action, for instance up to half an hour, it is discharged through the conduits 0, and the apparatus is closed, so that air cannot enter from the outside. After the grain has been left to itself for several hours, nourishing liquid is again added. The moment for the supply of new nourishing liquid is indicated by the fact that the barley appears dry. This process is repeated three or four times or as many times until 30-36 hours have passed. Then no more nourishing liquid is supplied, but the barley is left to itself in the closed apparatus for 6268 hours, according to the nature of the barley and to the kind of the nourishing substances, and then at once brought into the drying kiln. With the exception of short intervals for the supply and discharge of the nourishing substance solution, the drum is rotated during the Whole of the process.

Owing to the barley which is to germinate, not having been previously steeped, as has been the rule hitherto, the substances of the grain intended for the germination and formation of enzymes are retained and utilized in the germinating process. Owing to that, the germination begins more quickly, and therefore enzyme are formed earlier. Both processes are assisted by the supply of nourishing solution, whereby the consumption of endosperm substances for nourishing the germs is limited or entirely avoided. Owing to the omission of steeping as a process separate and distinct from the process of germination and development of the enzymes, a considerable economy is moreover effected in the first cost and the cost of maintenance. Moreover, a complete swelling up of the barley and therefore a proper. loosening up of the endosperm substance, is obtained. During the first six hours of the process there takes place, as shown by practical experiments, such ‘a strong absorption of water that the increase in weight of the barley amounts to about 45%. After another six hours, it’ amounts to about 50%, and after the first period of the process, that is to say, during the first 30-36 hours,’during which nourishing liquid added, to about -70%. During the first period, a germination takes place with the formation of roots, the said. germination being completed in the next 14-18 hours of the second period. At the same time, an over-germination is prevented not only by the complete suppression and consumption ‘of nourishing substance solution and moisture, but also by the continuous movement of the barley. At the same time and during the next 418 hours, the multiplication and, the activity of the enzyme continuously increase, and a conversion to a complete state of mealiness and therefore a better quality of the green malt is insured, and a higher yield of malt is obtained than with the known processes.

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