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Historic Beer Birthday: John Gorrie

October 3, 2021 By Jay Brooks Leave a Comment

Today is the birthday of John Gorrie (October 3, 1803-June 29, 1855). He “was a physician, scientist, inventor, and humanitarian,” and most importantly, is credited with creating one of the very first refrigerators, an important development for the brewing industry.

Here’s one brief account, from a history of refrigeration on The Sun:

The man credited with developing the first actual “fridge” was an American doctor, John Gorrie, who built an ice-maker in 1844 based on Evans’ work of decades earlier. He also pioneered air conditioning at the same time, since his idea was to blow air across the ice-making machine to cool hospital patients suffering from malaria in Florida.

Gorrie did not make the fortune he deserved. His business partner died and his leaky machines were mocked by the Press and the ice-producing firms to whom he could have been a threat. He died sick and broke aged 51.

Here’s his story from his Wikipedia page:

Since it was necessary to transport ice by boat from the northern lakes, Gorrie experimented with making artificial ice.

After 1845, he gave up his medical practice to pursue refrigeration products. On May 6, 1851, Gorrie was granted Patent No. 8080 for a machine to make ice. The original model of this machine and the scientific articles he wrote are at the Smithsonian Institution. In 1835, patents for “Apparatus and means for producing ice and in cooling fluids” had been granted in England and Scotland to American-born inventor Jacob Perkins, who became known as “the father of the refrigerator.” Impoverished, Gorrie sought to raise money to manufacture his machine, but the venture failed when his partner died. Humiliated by criticism, financially ruined, and his health broken, Gorrie died in seclusion on June 29, 1855. He is buried in Magnolia Cemetery.

Another version of Gorrie’s “cooling system” was used when President James A. Garfield was dying in 1881. Naval engineers built a box filled with cloths that had been soaked in melted ice water. Then by allowing hot air to blow on the cloths it decreased the room temperature by 20 degrees Fahrenheit. The problem with this method was essentially the same problem Gorrie had. It required an enormous amount of ice to keep the room cooled continuously. Yet it was an important event in the history of air conditioning. It proved that Dr. Gorrie had the right idea, but was unable to capitalize on it. The first practical refrigeration system in 1854, patented in 1855, was built by James Harrison in Geelong, Australia.

Schematic of Gorrie’s ice machine.

And this account, entitled “Dr. John Gorrie, Refrigeration Pioneer,” is by George L. Chapel of the Apalachicola Area Historical Society in Apalachicola, Florida, which is the location of the John Gorrie State Museum:

Dr. John Gorrie (1803 – 1855), an early pioneer in the invention of the artificial manufacture of ice, refrigeration, and air conditioning, was granted the first U.S. Patent for mechanical refrigeration in 1851. Dr. Gorrie’s basic principle is the one most often used in refrigeration today; namely, cooling caused by the rapid expansion of gases. Using two double acting force pumps he first condensed and then rarified air. His apparatus, initially designed to treat yellow fever patients, reduced the temperature of compressed air by interjecting a small amount of water into it. The compressed air was submerged in coils surrounded by a circulating bath of cooling water. He then allowed the interjected water to condense out in a holding tank, and released or rarified, the compressed air into a tank of lower pressure containing brine; This lowered the temperature of the brine to 26 degrees F. or below, and immersing drip-fed, brick-sized, oil coated metal containers of non-saline water, or rain water, into the brine, manufactured ice bricks. The cold air was released in an open system into the atmosphere.

The first known artificial refrigeration was scientifically demonstrated by William Cullen in a laboratory performance at the University of Glasgow in 1748, when he let ethyl ether boil into a vacuum. In 1805, Oliver Evans in the United States designed but never attempted to build, a refrigeration machine that used vapor instead of liquid. Using Evans’ refrigeration concept, Jacob Perkins of the U.S. and England, developed an experimental volatile liquid, closed-cycle compressor in 1834.

Commercial refrigeration is believed to have been initiated by an American businessman, Alexander C. Twinning using sulphuric ether in 1856. Shortly afterward, an Australian, James Harrison, examined the refrigerators used by Gorrie and Twinning, and introduced vapor (ether) compression refrigeration to the brewing and meat packing industries.

The granting of a U.S. Patent in 1860 to Ferdinand P.E. Carre of France, for his development of a closed, ammonia-absorption system, laid the foundation for widespread modern refrigeration. Unlike vapor-compression machines which used air, Carre used rapidly expanding ammonia which liquifies at a much lower temperature than water, and is thus able to absorb more heat. Carre’s refrigeration became, and still is, the most widely used method of cooling. The development of a number of synthetic refrigerants in the 1920’s, removed the need to be concerned about the toxic danger and odor of ammonia leaks.

The remaining problem for the development of modern air conditioning would not be that of lowering temperature by mechanical means, but that of controlling humidity. Although David Reid brought air into contact with a cold water spray in his modification of the heating and ventilating system of the British Parliament in 1836, and Charles Smyth experimented with air cycle cooling (1846 – 56), the problem was resolved by Willis Haviland Carrier’s U.S. Patent in 1906, in which he passed hot soggy air through a fine spray of water, condensing moisture on the droplets, leaving drier air behind. These inventions have had global implications.

Dr. Gorrie was honored by Florida, when his statue was placed in Statuary Hall in the U.S. Capitol. In 1899, a monument to Dr. Gorrie was erected by the Southern Ice Exchange in the small coastal town of Apalachicola, where he had served as mayor in 1837, and had developed his machine.

Reportedly born October 3, 1803 in Charleston, South Carolina, of Scots – Irish descent, he was raised in Columbia, S.C. He attended the College of Physicians and Surgeons of the Western District of New York, in Fairfield, New York, from 1825 to 1827. Although the school lasted only a few decades, it had a profound influence, second only to the Philadelphia Medical School, upon the scientific and medical community of the United States in the 19th century. Young Asa Gray, from Oneida County, New York, who by 1848 would be ranked as the leading botanist in the United States, and who in time would become a close friend of Dr. Alvin Wentworth Chapman of Apalachicola, the leading botanist in the South, served as an assistant in the school’s chemical department. In later years, Dr. Gray had distinct recollections of Gorrie as a “promising student.”

Dr. Gorrie initially practiced in Abbeville, South Carolina, in 1828, coming to the burgeoning cotton port of Apalachicola in 1833. He supplemented his income by becoming Assistant (1834), then Postmaster in Apalachicola. He became a Notary Public in 1835. The Apalachicola Land Company obtained clear title to the area by a U.S. Supreme Court decision in 1835, and in 1836 laid out the city’s grid-iron plat along the lines of Philadelphia, Pennsylvania. Gorrie, who served as Vice-Intendant in 1836, and Intendant (Mayor), in 1837, would be an effective advocate for the rest of his life for draining the swamps, clearing the weeds and maintaining clean food markets in the city. He first served as Secretary of the Masonic Lodge in 1835, was a partner in the Mansion House Hotel (1836), President of the Apalachicola Branch Bank of Pensacola (1836), a charter member of the Marine Insurance Bank of Apalachicola (1837), a physician for the Marine Hospital Service of the U.S. Treasury Department (1837 – 1844), and a charter incorporator and founding vestryman of Trinity Episcopal Church, Apalachicola (1837).

Dr. Gorrie married Caroline Frances Myrick Beman, of a Columbia, South Carolina family, the widowed proprietress of the Florida Hotel in Apalachicola, on May 8, 1838. Shortly thereafter, he resigned his various positions in Apalachicola, and the family left the city not to return until 1840. He was named Justice of the Peace in 1841, the same year that yellow fever struck the area.

Mal-aria, Italian, “bad air”, and yellow fever, prevailed in the hot, low-lying, tropical and sub-tropical areas where there was high humidity and rapid decomposition of vegetation. Noxious effluvium, or poisonous marsh gas was thought to be the cause. The “putrid” winds from marshy lowlands were regarded as deadly, especially at night. The specific causes were unknown, and although one had quinine for malaria, the gin and tonic of India, there was no cure nor preventive vaccine, for yellow fever. The legendary Flying Dutchman was founded on the story of a ship with yellow fever onboard.

Malaria would start with shaking and violent chills, followed by high fever, and a drenching sweat. Insidious, it could recur in the victim as well as kill. Yellow fever did not recur; one either died or survived. It came in mysterious, vicious waves, killing anywhere from 12 to 70 percent of its victims. It started with shivering, high fever, insatiable thirst, savage headaches, and severe back and leg pains. In a day or so, the restless patient would become jaundiced and turn yellow. In the terminal stages, the patient would spit up mouthfuls of dark blood, the terrifying “black vomit” (vomito negro), the body temperature would drop, the pulse fade, and the comatose patient, cold to the touch, would die in about 8 to 10 hours. So great was the terror, that the victims would be buried as quickly as possible. Areas would be quarantined, and yellow flags flown. Gauze would be hung over beds to filter air; handkerchiefs would be soaked in vinegar; garlic would be worn in shoes. Bed linens and compresses would be soaked in camphor; sulfur would be burned in outdoor smudge pots. Gunpowder would be burned, and cannons would be fired. And, later, when it was over, the cleaning and fumigating would occur.

It would not be until 1901 in Havana, Cuba, that Drs. Walter Reed, Carlos Finlay and William Crawford Gorgas, with others, would demonstrate conclusively that the Aedes Aegypti, or Stegomyia Fasciata mosquito was the carrier of the yellow fever virus. It would be about the same time that the English physician, Sir Ronald Ross in India, would correctly identify the Anopheles mosquito as the carrier of the malaria protozoa. As early as 1848, in Mobile, Alabama, however, Dr. Josiah Nott first suggested that mosquitos might be involved. The yellow fever epidemic of 1841, and the hurricane and tidal wave, known locally as the “Great Tide” of 1842, destroyed Apalachicola’s rival cotton port of St. Joseph some thirty miles to the west on the deep water sound of St. Joseph’s Bay. Using Florida’s first railway (1837) to transport cotton from the Apalachicola River, St. Joseph had hosted Florida’s Constitutional Convention in 1838.

Dr. Gorrie became convinced that cold was the healer. He noted that “Nature would terminate the fevers by changing the seasons.” Ice, cut in the winter in northern lakes, stored in underground ice houses, and shipped, packed in sawdust, around the Florida Keys by sailing vessel, in mid-summer could be purchased dockside on the Gulf Coast. In 1844, he began to write a series of articles in Apalachicola’s “Commercial Advertiser” newspaper, entitled, “On the prevention of Malarial Diseases”.

He used the Nom De Plume, “Jenner”, a tribute to Edward Jenner, (1749 – 1823), the discoverer of smallpox vaccine. According to these articles, he had constructed an imperfect refrigeration machine by May, 1844, carrying out a proposal he had advanced in 1842. All of Gorrie’s personal records were accidentally destroyed sometime around 1860.

“If the air were highly compressed, it would heat up by the energy of compression. If this compressed air were run through metal pipes cooled with water, and if this air cooled to the water temperature was expanded down to atmospheric pressure again, very low temperatures could be obtained, even low enough to freeze water in pans in a refrigerator box.” The compressor could be powered by horse, water, wind driven sails, or steampower.
Dr. Gorrie submitted his patent petition on February 27, 1848, three years after Florida became a state. In April of 1848, he was having one of his ice machines built in Cincinnati, Ohio, at the Cincinnati Iron Works, and in Octobcr, he demonstrated its operation. It was described in the Scientific American in September of 1849. On August 22, 1850, he received London Patent #13,124, and on May 6, 1851, U. S. Patent #8080. Although the mechanism produced ice in quantities, leakage and irregular performance sometimes impaired its operation. Gorrie went to New Orleans in search of venture capital to market the device, but either problems in product demand and operation, or the opposition of the ice lobby, discouraged backers. He never realized any return from his invention. Upon his death on June 29, 1855, he was survived by his wife Caroline (1805 – 1864), his son John Myrick (1838 – 1866), and his daughter, Sarah (1844 – 1908). Dr. Gorrie is buried in Gorrie Square in Apalachicola, his wife and son are buried-St. Luke’s-Episcopal Cemetery, Marianna, Florida, and his daughter, in Milton, Florida.

Historic Beer Birthday: John Ewald Siebel

September 17, 2021 By Jay Brooks 2 Comments

Today is the birthday of John Ewald Siebel (September 17, 1868-December 20, 1919). Siebel was born in Germany, but relocated to Chicago, Illinois as a young man. Trained as a chemist, in 1868 he founded the Zymotechnic Institute, which was later renamed the Siebel Institute of Technology.

Here’s his obituary from the Foreign Language Press Survey:

Professor John Ewald Siebel has died after an active life devoted to science. Besides his relatives, thousands of his admirers, including many men of science, mourn at the bier of the friendly old man. He died in his home at 960 Montana Avenue.

Professor Siebel was born September 18, 1845, in Hofkamp, administrative district of Dusseldorf [Germany], as the son of Peter and Lisette Siebel; he attended high school [Real-Gymnasium] at Hagen and studied chemistry at the Berlin University. He came to the United States in 1865 and shortly afterwards obtained employment as a chemist with the Belcher Sugar Refining Company in Chicago. Already in 1868, he established a laboratory of his own, and from 1869 until 1873 he was employed as official chemist for the city and county. In 1871 he also taught chemistry and physics at the German High School. From 1873 until 1880 he was official gas inspector and city chemist. During the following six years he edited the American Chemical Review, and from 1890 until 1900 he published the Original Communications of Zymotechnic Institute. He was also in charge of the Zymotechnic Institute, which he had founded in 1901. Until two years ago he belonged to its board of directors.

Among the many scientific works published by the deceased, which frequently won international reputation, and are highly valued by the entire world of chemical science are: Newton’s Axiom Developed; Preparation of Dialized Iron; New Methods of Manufacture of Soda; New Methods of Manufacture of Phosphates; Compendium of Mechanical Refrigeration; Thermo-and Electro-Dynamics of Energy Conversion; etc. The distilling industry considered him an expert of foremost achievement.

The deceased was a member of the Lincoln Club; the old Germania Club; the local Academy of Science; the Brauer and Braumeisterverein [Brewer and Brewmaster Association]; the American Institute for Brewing; and the American Society of Brewing Technology. Professor Siebel was also well known in German circles outside the city and state.

His wife Regina, whom he married in 1870….died before him. Five sons mourn his death: Gustav, Friedrich, Ewald, Emil and Dr. John Ewald Siebel, Jr. Funeral services will be held tomorrow afternoon at Graceland Cemetery.

Professor Siebel was truly a martyr of science. He overworked himself, until a year ago he suffered a nervous breakdown. About four months ago conditions became worse. His was an easy and gentle death.

The Siebel Institute’s webpage tells their early history:

Dr. John Ewald Siebel founded the Zymotechnic Institute in 1868. He was born on September 17, 1845, near Wermelskirchen in the district of Dusseldorf, Germany. He studied physics and chemistry and earned his doctorate at the University of Berlin before moving to Chicago 1866. In 1868 he opened John E. Siebel’s Chemical Laboratory which soon developed into a research station and school for the brewing sciences.

In 1872, as the company moved into new facilities on Belden Avenue on the north side of Chicago, the name was changed to the Siebel Institute of Technology. During the next two decades, Dr. Siebel conducted extensive brewing research and wrote most of his over 200 books and scientific articles. He was also the editor of a number of technical publications including the scientific section of The Western Brewer, 100 Years of Brewing and Ice and Refrigeration.

In 1882 he started a scientific school for brewers with another progressive brewer but the partnership was short lived. Dr. Siebel did, however, continue brewing instruction at his laboratory. The business expanded in the 1890’s when two of Dr. Siebel’s sons joined the company.

The company was incorporated in 1901 and conducted brewing courses in both English and German. By 1907 there were five regular courses: a six-month Brewers’ Course, a two-month Post Graduate Course, a three-month Engineers’ Course, a two-month Maltsters’ Course and a two-month Bottlers’ Course. In 1910, the school’s name, Siebel Institute of Technology, was formally adopted. With the approach of prohibition, the Institute diversified and added courses in baking, refrigeration, engineering, milling, carbonated beverages and other related topics. On December 20, 1919, just twenty-seven days before prohibition became effective, Dr. J. E. Siebel passed away.

With the repeal of prohibition in 1933 the focus of the Institute returned to brewing under the leadership of F. P. Siebel Sr., the eldest son of Dr. J. E. Siebel. His sons, Fred and Ray, soon joined the business and worked to expand its scope. The Diploma Course in Brewing Technology was offered and all other non-brewing courses were soon eliminated. Then in October 1952, the Institute moved to its brand new, custom built facilities on Peterson Avenue where we have remained for almost 50 years.

Siebel Brewers Academy c. 1902-04.

Here’s another short account from the journal Brewery History, in an article entitled “A History of Brewing Science in the United States of America,” by Charles W. Bamforth:

Dr John Ewald Siebel (1845-1919) was born on September 17th 1845 at Hofcamp, near Düsseldorf. Upon visiting an uncle in US after the completion of his doctorate in chemistry and physics he became chief chemist at Belcher’s sugar refinery in Chicago, aged 21, but that company soon folded. Siebel stayed in Chicago to start an analytical laboratory in 1868, which metamorphosed into the Zymotechnic Institute.

With Chicago brewer Michael Brand, Siebel started in 1882 the first Scientific School for practical brewers as a division of the Zymotechnic Institute. True life was not breathed into the initiative until 1901 with Siebel’s son (one of five) Fred P. Siebel as manager. This evolved to become the Siebel Institute of Technology, which was incorporated in 1901 and conducted brewing courses in both English and German. Within 6 years five regular courses had been developed: a six-month course for brewers, a twomonth post graduate course, a threemonth course for engineers, a two-month malting course and a two-month bottling course.

Amongst Siebel’s principal contributions were work on a counter pressure racker and artificial refrigeration systems. Altogether he published more than 200 articles on brewing, notably in the Western Brewer and original Communications of the Zymotechnic Institute. Brewing wasn’t his sole focus, for instance he did significant work on blood chemistry.

Son EA Siebel founded Siebel and Co and the Bureau of Bio-technology in 1917, the year that prohibition arrived. Emil Siebel focused then on a ‘temperance beer’ that he had been working on for nine years. Courses in baking, refrigeration, engineering, milling and nonalcoholic carbonated beverages were offered.

And here’s the entry for the Siebel Institute from the Oxford Companion to Beer, written by Randy Mosher:

Historic Beer Birthday: Johann Peter Griess

September 6, 2021 By Jay Brooks Leave a Comment

Today is the birthday of Johann Peter Griess (September 6, 1829-August 30, 1888). He was born in Kirchhosbach (now part of Waldkappel), Germany. He was “an early pioneer of organic chemistry.” While known for his work on synthetic dyes, and he was the first to develop “the diazotization of aryl amines (the key reaction in the synthesis of the azo dyes), and a major figure in the formation of the modern dye industry.” He also “worked for more than a quarter of a century at the brewery of Samuel Allsopp and Sons in Burton upon Trent, which, owing to the presence of several notable figures and an increase in the scientific approach to brewing, became a significant centre of scientific enquiry in the 1870s and 1880s.”

This is his biography from his Wikipedia page:

After he finished at an agricultural private school, he joined the Hessian cavalry, but left the military shortly after. He started his studies at the University of Jena in 1850, but changed to the University of Marburg in 1851. During his student life he was several times sentenced to the Karzer (campus jail) and was also banned from the city for one year, during which time he listened to lectures of Justus Liebig at the Ludwig Maximilians University of Munich. After most of the family possession had been spent, he had to start working at the chemical factory of Oehler in Offenbach am Main in 1856. This was only possible after the recommendation of Hermann Kolbe, who was head of the chemistry department in Marburg. The devastating fire of 1857 ended the production of chemicals at the factory and a changed Peter Griess rejoined Hermann Kolbe at the University of Marburg. His new enthusiasm for chemistry yielded the discovery of diazonium salts in 1858. The discovery of a new class of chemicals convinced August Wilhelm von Hofmann to invite Griess to join him at his new position at the Royal College of Chemistry. During his time at the Royal College, he studied the reactions of nitrogen-rich organic molecules. It took him quite long to become accustomed to his new home in England, but the fact that he married in 1869 and founded a family made it clear that he did not intend to return to Germany, even though he was offered a position at the BASF. He left and started a position at the Samuel Allsopp & Sons brewery in 1862 where he worked until his retirement. His wife died after a long, severe illness in 1886; he survived her for two years and died on August 30, 1888. He is buried in Burton upon Trent.

In 1858 he described the Griess diazotization reaction which would form the basis for the Griess test for detection of Nitrite. Most of his work related to brewing remained confidential, but his additional work on organic chemistry was published by him in several articles.

And this short piece is from the journal “Brewery History,” from 2005. The article was called “The Brewing Connection in the Oxford Dictionary of National Biography: Part II,” and was written by Ray Anderson:

Another man whose activities extended far beyond his brewery work was Griess, (Johann) Peter (1829-1888), chemist to Samuel Allsopp & Sons for 26 years from 1862 until his death. Griess’s inclusion in the dictionary rests on his discovery and subsequent work on ‘a new and versatile chemical reaction which could provide a route to a wide range of new compounds’. These diazo compounds, so called because they contained two atoms of nitrogen per molecule, were to be widely utilised in the production of azo dyes, and the dictionary hails Griess’s synthesis of them as ‘perhaps the greatest single discovery in the history of the dyestuffs industry’. Historians of chemistry place Griess in the front rank of Victorian chemists.

And this is an Abstract from an article, entitled “Johann Peter Griess FRS (1829–88): Victorian brewer and synthetic dye chemist” is from “Notes and Records, The Royal Society Journal of the History of Science,” by Edwin and Andrew Yates:

The German organic chemist Johann Peter Griess (1829–88), who first developed the diazotization of aryl amines (the key reaction in the synthesis of the azo dyes), and a major figure in the formation of the modern dye industry, worked for more than a quarter of a century at the brewery of Samuel Allsopp and Sons in Burton upon Trent, which, owing to the presence of several notable figures and an increase in the scientific approach to brewing, became a significant centre of scientific enquiry in the 1870s and 1880s. Unlike the other Burton brewing chemists, Griess paralleled his work at the brewery with significant contributions to the chemistry of synthetic dyes, managing to keep the two activities separate—to the extent that some of his inventions in dye chemistry were filed as patents on behalf of the German dye company BASF, without the involvement of Allsopp’s. This seemingly unlikely situation can be explained partly by the very different attitudes to patent protection in Britain and in Germany combined with an apparent indifference to the significant business opportunity that the presence of a leading dye chemist presented to Allsopp’s. Although his work for the brewery remained largely proprietary, Griess’s discoveries in dye chemistry were exploited by the German dye industry, which quickly outpaced its British counterpart. One less well-known connection between brewing and synthetic dyes, and one that may further explain Allsopp’s attitude, is the use of synthetic dyes in identifying microorganisms—the perennial preoccupation of brewers seeking to maintain yield and quality. Developments of Griess’s original work continue to be applied to many areas of science and technology.

That’s just the abstract, of course, but you read the whole article online.

Historic Beer Birthday: Hans Adolf Krebs

August 25, 2021 By Jay Brooks Leave a Comment

Today is the birthday of Hans Adolf Krebs (August 25, 1900-November 22, 1981). He was a German-born British physician and biochemist. He was the pioneer scientist in study of cellular respiration, a biochemical pathway in cells for production of energy. He is best known for his discoveries of two important chemical reactions in the body, namely the urea cycle and the citric acid cycle. The latter, the key sequence of metabolic reactions that produces energy in cells, often eponymously known as the “Krebs cycle,” earned him a Nobel Prize in Physiology or Medicine in 1953. And it’s the Krebs cycle that is his relation to brewing, as it’s also known as the respiratory phase, the second aerobic state of the fermentation process immediately following the lag period.

Here’s a description of the Krebs cycle from Life Fermented:

The Krebs cycle, also known as the tricarboxylic acid (TCA) cycle or the citric acid cycle, is a circular and repeating set of reactions which requires oxygen. In beer making, this would occur in the first stage of fermentation when the yeast is pitched into a well aerated wort, and carries on until all oxygen is used up.
Pyruvate (are you tired of this word yet?) is first converted to acetyl-CoA (pronounced “Co-A”) in the following reaction:

pyruvate + 2 NAD+ + CoA-SH → acetyl-CoA + CO2 + NADH, with the help of the pyruvate dehydrogenase (PDH) complex. Note that this is the first time CO2 is produced, and yet more NADH is generated.

This acetyl-CoA then enters into a cycle of reactions which nets two molecules of CO2, one GTP (guanosine triphosphate, another unit of energy equivalent to ATP), three NADH, and one FADH2 (flavin adenine dinucleotide, which functions similarly to NADH). After the cycle completes, another acetyl-CoA molecule enters and the cycle repeats itself.

But wait, this just made more NADH, and we need to regenerate NAD+ so glycolysis can continue. Both the NADH and FADH2 now donate their electrons to a process called the electron transport chain/ oxidative phosphorylation. The result is a return of NAD to the NAD+ state, and a large amount of ATP cellular energy.

Because the Krebs cycle is so efficient at producing ATP energy units, this is the yeast’s preferred pathway. But, you’ll notice a rather conspicuous absence: ethanol. This is only formed in the absence of oxygen.

Here’s a biography of Krebs, from the Nobel Prize website:

Sir Hans Adolf Krebs was born at Hildesheim, Germany, on August 25th, 1900. He is the son of Georg Krebs, M.D., an ear, nose, and throat surgeon of that city, and his wife Alma, née Davidson.

Krebs was educated at the Gymnasium Andreanum at Hildesheim and between the years 1918 and 1923 he studied medicine at the Universities of Göttingen, Freiburg-im-Breisgau, and Berlin. After one year at the Third Medical Clinic of the University of Berlin he took, in 1925, his M.D. degree at the University of Hamburg and then spent one year studying chemistry at Berlin. In 1926 he was appointed Assistant to Professor Otto Warburg at the Kaiser Wilhelm Institute for Biology at Berlin-Dahlem, where he remained until 1930.

In I930, he returned to hospital work, first at the Municipal Hospital at Altona under Professor L. Lichtwitz and later at the Medical Clinic of the University of Freiburg-im-Breisgau under Professor S. J. Thannhauser.

In June 1933, the National Socialist Government terminated his appointment and he went, at the invitation of Sir Frederick Gowland Hopkins, to the School of Biochemistry, Cambridge, where he held a Rockefeller Studentship until 1934, when he was appointed Demonstrator of Biochemistry in the University of Cambridge.

In 1935, he was appointed Lecturer in Pharmacology at the University of Sheffield, and in 1938 Lecturer-in-Charge of the Department of Biochemistry then newly founded there.

In 1945 this appointment was raised to that of Professor, and of Director of a Medical Research Council’s research unit established in his Department. In 1954 he was appointed Whitley Professor of Biochemistry in the University of Oxford and the Medical Research Council’s Unit for Research in Cell Metabolism was transferred to Oxford.

Professor Krebs’ researches have been mainly concerned with various aspects of intermediary metabolism. Among the subjects he has studied are the synthesis of urea in the mammalian liver, the synthesis of uric acid and purine bases in birds, the intermediary stages of the oxidation of foodstuffs, the mechanism of the active transport of electrolytes and the relations between cell respiration and the generation of adenosine polyphosphates.

Among his many publications is the remarkable survey of energy transformations in living matter, published in 1957, in collaboration with H. L. Kornberg, which discusses the complex chemical processes which provide living organisms with high-energy phosphate by way of what is known as the Krebs or citric acid cycle.

Krebs was elected a Fellow of the Royal Society of London in 1947. In 1954 the Royal Medal of the Royal Society, and in 1958 the Gold Medal of the Netherlands Society for Physics, Medical Science and Surgery were conferred upon him. He was knighted in 1958. He holds honorary degrees of the Universities of Chicago, Freiburg-im-Breisgau, Paris, Glasgow, London, Sheffield, Leicester, Berlin (Humboldt University), and Jerusalem.

He married Margaret Cicely Fieldhouse, of Wickersley, Yorkshire, in 1938. They have two sons, Paul and John, and one daughter, Helen.

And in the Microbe Wiki, on a page entitled “Saccharomyces cerevisiae use and function in alcohol production,” under a section called “Fermentation of alchohol,” the Krebs cycle is placed in its portion in the fermentation process:

Saccharomyces cerevisiae is able to perform both aerobic and anaerobic respiration. The process begins with the yeast breaking down the different forms of sugar in the wort. The types of sugars typically found in wort are the monosaccharides glucose and fructose. These sugars contain a single hexose, which is composed of 6 carbon atoms in the molecular formula C6H12O6. Disaccharides are formed when two monosaccharides join together. Typical disaccharides in the wort are galactose, sucrose, and maltose. The third type of fermentable sugar in the wort is a trisaccharide. This trisaccharide is formed when three monosccharides join together. Maltotriose is the trisaccharide commonly found in the wort and is composed of three glucose molecules. The wort does contain other sugars such as dextrins but it is not fermentable by yeast10. These dextrins contain four monosaccarides joined together. In order for the yeast to use the disaccharides and trisaccharides they first must be broken down to monosaccharides. The yeast does this by using different enzymes both inside and outside the cell. The enzyme invertase is used to break down sucrose into glucose and fructose. The invertase catalyzes the hydrolysis of the sucrose by breaking the O-C (fructose bond). The other enzyme used is maltase, which breaks down maltose and maltotriose into glucose inside the cell. The enzyme does this by catalyzing the hydrolysis of the sugars by breaking the glycosidic bond holding the glucose molecules together.

Once the sugars are broken down into monosaccharides the yeast can use them. The primary step is called glycolysis. In this process the glucose is converted to pyruvate using different enzymes in a series of chemical modifications. The electrons from glucose end up being transferred to energy carrying molecules like NAD+ to form NADH. ATP is also formed when phosphates are transferred from high-energy intermediates of glycolysis to ADP. In the presence of oxygen aerobic respiration can occur. This occurs in the mitochondria of the yeast. The energy of the pyruvate is extracted when it goes through metabolic processes like the Krebs cycle. The products of this type of metabolism are ATP, H2O, and CO2. However if there is no oxygen present and an abundance of sugars, as in the wort, the yeast undergo alcoholic fermentation. This type of metabolism yields much smaller amounts of energy when compared to aerobic respiration. However, because of the large supply of sugars from the different grains the wort is a very good environment for fermentative growth. The alcoholic fermentation begins with the two pyruvate acquired from glycolysis. These two pyruvate are decarboxylated by pyruvate decarboxylase to form two acetaldehydes and CO2. The CO2 is the gas that is observed during fermentation as bubbles that float to the top of the wort creating the kräusen or beer head, the foam that is very characteristic of a freshly poured beer. Pyruvate decarboxylase is a homotetramer meaning it contains four identical subunits. This also means that is has four active sites. The active sites are where the pyruvate reacts with the cofactors thiamine pyrophosphate (TPP) and magnesium to remove the carbon dioxide9. The final step to form alcohol is the addition of a hydrogen ion to the aldehyde to form ethanol. This hydrogen ion is from the NADH made during glycolysis and converts back to NAD+. The ethanol is originally believed to serve as an antibiotic against other microbes. This form of defense ensures that bacteria do not grow in the wort, thus ruining the beer with off flavors. However recently with the boom of craft beer different bacteria have been purposefully added to create what is known as sour beer. The sour taste comes from the waste products of the bacteria.

To learn more about the Krebs cycle check out this video from the University of Oklahoma’s Chemistry of Beer – Unit 7 – Chemical Concepts: Krebs Cycle:

Historic Beer Birthday: Johan Kjeldahl

August 16, 2021 By Jay Brooks Leave a Comment

Today is the birthday of Johan Gustav Christoffer Thorsager Kjeldahl (August 16, 1849-July 18, 1900) He was a Danish chemist who developed a method for determining the amount of nitrogen in certain organic compounds using a laboratory technique which was named the Kjeldahl method after him.

Kjeldahl worked in Copenhagen at the Carlsberg Laboratory, associated with Carlsberg Brewery, where he was head of the Chemistry department from 1876 to 1900.

He was given the job to determine the amount of protein in the grain used in the malt industry. Less protein meant more beer. Kjeldahl found the answer was in developing a technique to determine nitrogen with accuracy but existing methods in analytical chemistry related to proteins and biochemistry at the time were far from accurate.

A painting by Otto Haslund of Johan Kjeldahl.

His discovery became known as the Kjeldahl Method

The method consists of heating a substance with sulphuric acid, which decomposes the organic substance by oxidation to liberate the reduced nitrogen as ammonium sulphate. In this step potassium sulphate is added to increase the boiling point of the medium (from 337 °C to 373 °C) . Chemical decomposition of the sample is complete when the initially very dark-coloured medium has become clear and colourless.

The solution is then distilled with a small quantity of sodium hydroxide, which converts the ammonium salt to ammonia. The amount of ammonia present, and thus the amount of nitrogen present in the sample, is determined by back titration. The end of the condenser is dipped into a solution of boric acid. The ammonia reacts with the acid and the remainder of the acid is then titrated with a sodium carbonate solution by way of a methyl orange pH indicator.

In practice, this analysis is largely automated; specific catalysts accelerate the decomposition. Originally, the catalyst of choice was mercuric oxide. However, while it was very effective, health concerns resulted in it being replaced by cupric sulfate. Cupric sulfate was not as efficient as mercuric oxide, and yielded lower protein results. It was soon supplemented with titanium dioxide, which is currently the approved catalyst in all of the methods of analysis for protein in the Official Methods and Recommended Practices of AOAC International.

And Velp Scientifica also has an explanation of his method, which is still in use today.

Kjeldahl (center) in his laboratory.

Historic Beer Birthday: Anders Jöns Ångström

August 13, 2021 By Jay Brooks Leave a Comment

Today is the birthday of Anders Jöns Ångström (August 13, 1814–June 21, 1874). He “was a Swedish physicist and one of the founders of the science of spectroscopy.” The Ångström unit (1 Å = 10−10 m) in which the wavelengths of light and interatomic spacings in condensed matter are sometimes measured are named after him. Various types of spectroscopy are employed in the brewing industry.

Here’s a partial biography of Ångström from Wikipedia:

Anders Jonas Ångström was born in Medelpad to Johan Ångström, and schooled in Härnösand. He moved to Uppsala in 1833 and was educated at Uppsala University, where in 1839 he became docent in physics. In 1842 he went to the Stockholm Observatory to gain experience in practical astronomical work, and the following year he was appointed keeper of the Uppsala Astronomical Observatory.

Intrigued by terrestrial magnetism he recorded observations of fluctuations in magnetic intensity in various parts of Sweden, and was charged by the Stockholm Academy of Sciences with the task, not completed until shortly before his death, of working out the magnetic data obtained by HSwMS Eugenie on her voyage around the world in 1851 to 1853.

In 1858, he succeeded Adolph Ferdinand Svanberg in the chair of physics at Uppsala. His most important work was concerned with heat conduction and spectroscopy. In his optical researches, Optiska Undersökningar, presented to the Royal Swedish Academy of Sciences in 1853, he not only pointed out that the electric spark yields two superposed spectra, one from the metal of the electrode and the other from the gas in which it passes, but deduced from Leonhard Euler’s theory of resonance that an incandescent gas emits luminous rays of the same refrangibility as those it can absorb. This statement, as Sir Edward Sabine remarked when awarding him the Rumford medal of the Royal Society in 1872, contains a fundamental principle of spectrum analysis, and though overlooked for a number of years it entitles him to rank as one of the founders of spectroscopy.

This is the general definition of spectroscopy from Wikipedia:

Spectroscopy is the study of the interaction between matter and electromagnetic radiation. Historically, spectroscopy originated through the study of visible light dispersed according to its wavelength, by a prism. Later the concept was expanded greatly to include any interaction with radiative energy as a function of its wavelength or frequency. Spectroscopic data are often represented by an emission spectrum, a plot of the response of interest as a function of wavelength or frequency.

This abstract from the 2006 paper “Applications of Vibrational Spectroscopy in Brewing” gives an overview of their use by brewers.

The purpose of this chapter is to compile the literature concerning the applications of near‐infrared (NIR), mid‐infrared and Raman spectroscopy in the brewing industry. All these three techniques share the advantages that they are rapid, can be noninvasive and allow direct observation of specific molecular species. As for barley, many researchers have used the NIR reflectance on whole grains in malt evaluation. The NIR determination of α/β‐acids and hop storage index in baled hop samples is reported. NIR spectrophotometric methods have been developed for the determination of yeast concentration and activity in beer making. In addition to the applications in the laboratory of quality control, the overview concerns also the applications of infrared and Raman spectroscopy in monitoring of operation and process control at the essential steps of mashing and wort fermentation in brewery. The results obtained with a short wave NIR spectrophotometer are presented in comparison with long wave NIR spectrophotometers.

Brewers use spectrometers to measure a number of QC items throughout the brewing process.

To get a sense of how much spectrometers are used, this article promoting StellarNet, a company selling them, entitled Spectroscopy Prospects Brewing, is pretty thorough.

Historic Beer Birthday: Max Schwarz

July 29, 2021 By Jay Brooks Leave a Comment

Today is the birthday of Max Schwarz (July 29, 1863-February 7, 1901). He was the son of Anton Schwarz, who owned the magazine/journal American Brewer, which he turned into a serious scientific journal, writing many of the articles himself, and is credited with helping the entire industry improve its standards and processes. His son Max took over as publisher of the American Brewer when he passed away.

He was also mentioned in his father’s entry in the Jewish Encyclopedia, published in 1906.

Schwarz’s eldest son, Max Schwarz (b. in Budapest July 29, 1863; d. in New York city Feb. 7, 1901), succeeded him as editor of “The American Brewer” and principal of the Brewers’ Academy. He studied at the universities of Erlangen and Breslau and at the Polytechnic High School at Dresden. In 1880 he followed his father to the United States and became associated with him in many of his undertakings.

Both as editor and as principal of the academy he was very successful. Many of the essays in “The American Brewer,” especially those on chemistry, were written by him. He was a great advocate of the “pure beer” question in America.

And here’s his obituary from the American Brewers Review, Vol. XIV:

Historic Beer Birthday: Jacob Perkins

July 9, 2021 By Jay Brooks Leave a Comment

Today is the birthday of Jacob Perkins (July 9, 1766–July 30, 1849). He “was an American inventor, mechanical engineer and physicist. Born in Newburyport, Massachusetts, Perkins was apprenticed to a goldsmith. He soon made himself known with a variety of useful mechanical inventions and eventually had twenty-one American and nineteen English patents. He is known as the father of the refrigerator. He was elected a Fellow of the American Academy of Arts and Sciences in 1813.”

While from what I can tell, Perkins didn’t work directly on refrigeration for breweries, but his work on the subject of refrigeration paved the way for all of your beers to be stored colder.

This biography of Perkins is from the History of Refrigeration:

Jacob Perkins (1766 – 1849) was an American inventor, mechanical engineer and physicist. He held many patents, among which was a patent for refrigerator. Because of that he is considered the father of the refrigerator.

Jacob Perkins was born in Newburyport, Massachusetts, and went to school in Newburyport until he was 12. After the school he was an apprentice to a goldsmith in Newburyport called Davis. When Davis died three years later, Jacob continued the business of making gold beads and he also added the manufacture of shoe buckles. When he was twenty-one he was given a job by the master of the Massachusetts mint to make a die for making copper coins – cents bearing an eagle and an Indian. Three years later he improved and made machines for cutting and heading nails for which he was granted a patent in 1795. Jacob married on Nov. 11, 1790 to Hannah Greenleaf of Newbury and they, in time, had nine children. During the War of 1812 he worked on machinery that bored out cannons. He invented a bathometer (or piezometer) which measured the depth of the sea by measuring pressure of the water at certain depth. He also made steel plates and created some of the best steel plates which he used to start a printing business with engraver Gideon Fairman. They printed school books and legal currency for a Boston Bank. Perkins bought from Asa Spencer in 1809 the stereotype technology which was used as a method of prevention from counterfeiting and registered the patent. He later employed Asa Spencer. In 1816 he bid on the printing of currency for the Second National Bank in Philadelphia. At the same time English had a problem with forged notes when the Royal Society, a learned society for science, noticed high quality of American bank currency that was made by Perkins. In 1819, Perkins, Gideon Fairman, and Asa Spencer went to England to try and win the £20,000 reward for “unforgable notes”. After initial disputes they win the job and form the partnership “Perkins, Fairman and Heath” with English engraver-publisher Charles Heath. Partnership was later renamed into “Perkins Bacon”, when Charles Heath’s son-in-law, Joshua Butters Bacon, bought out Charles Heath. Company “Perkins Bacon” printed money for many banks, and postage stamps for many foreign countries.

In 1816, Jacob Perkins had worked on steam power with Oliver Evans in Philadelphia and in 1822 he made an experimental high pressure steam engine that worked at pressures up to 2,000 psi but that was not practical for the manufacturing technology of the time. This technology was used in another invention, the steam gun – an early fully automatic machine gun powered by steam with a high magazine capacity and a firing rate of 1,000 rpm. This idea was rejected by the Duke of Wellington as “too destructive”.

The idea for a refrigerator had come from Oliver Evans, also an American inventor. He conceived it in 1805 but he never built it. Perkins was granted the first patent for the vapor-compression refrigeration cycle, on August 14, 1834 with title: “Apparatus and means for producing ice, and in cooling fluids.”

1826_JacobPerkins_byThomasEdwards_BostonMonthlyMagazine_v1_no11

Here’s the description of his patent:

1835_Perkins_AmericanMagazine_v2_December

Historic Beer Birthday: William Lassell

June 18, 2021 By Jay Brooks Leave a Comment

Today is the birthday of William Lassell (June 18, 1799–October 5, 1880). He made great contributions to astronomy throughout his life, but that “hobby” was funded by the fortune he made at his Liverpool brewery. He was initially trained as a merchant, and in 1825 started an apparently successful brewery, and one account states that he “married a widow of a wealthy Liverpool brewer gaining at the same time financial independence.” That may have given him the idea. Perhaps because his life was overshadowed by his astronomical pursuits, there’s very little about his brewery I could find.

Here’s his basic biography from his Wikipedia page:

William Lassell was born in Bolton, Lancashire, a town west of Manchester. He was educated first in Bolton then at Rochdale Academy. After the death of his father, he was apprenticed from 1814 to 1821 to a merchant in Liverpool. He then made his fortune as a beer brewer, which enabled him to indulge his interest in astronomy. He built an observatory at his house “Starfield” in West Derby, a suburb of Liverpool. There he had a 24-inch (610 mm) reflector telescope, for which he pioneered the use of an equatorial mount for easy tracking of objects as the Earth rotates. He ground and polished the mirror himself, using equipment he constructed. The observatory was later (1854) moved further out of Liverpool, to Bradstone.

In 1846 Lassell discovered Triton, the largest moon of Neptune, just 17 days after the discovery of Neptune itself by German astronomer Johann Gottfried Galle. In 1848 he independently co-discovered Hyperion, a moon of Saturn. In 1851 he discovered Ariel and Umbriel, two moons of Uranus.

When Queen Victoria visited Liverpool in 1851, Lassell was the only local she specifically requested to meet.

In 1855, he built a 48-inch (1,200 mm) telescope, which he installed in Malta because of the observing conditions that were better than in often-overcast England. On his return to the UK after several years in Malta he moved to Maidenhead and operated his 24-inch (610 mm) telescope in an observatory there. The 48-inch telescope was dismantled and was eventually scrapped.

Lassell was a Fellow of the Royal Astronomical Society (FRAS) from 1839, won the Gold Medal of the Royal Astronomical Society in 1849, and served as its president for two years starting in 1870. He was elected a Fellow of the Royal Society (FRS) in 1849 and won their Royal Medal in 1858. Lassel was also a Fellow of the Royal Society of Literature (FRSL). He was furthermore elected an honorary Fellow of the Royal Society of Edinburgh (HonFRSE) and of the Society of Sciences of Upsala, and received an honorary LL.D. degree from the University of Cambridge in 1874.

Lassell died in Maidenhead in 1880. Upon his death, he left a fortune of £80,000 (roughly equivalent to £7,200,000 in 2015). His telescope was presented to the Royal Observatory in Greenwich.

The crater Lassell on the Moon, a crater on Mars, the asteroid 2636 Lassell and a ring of Neptune are named in his honour.

This account of Lassell is from A Popular History of Astronomy During the Nineteen Century, by Agnes M. Clerke, published in 1885:

Within seventeen days of its identification with the Berlin achromatic, Neptune was found to be attended by a satellite. This discovery was the first notable performance of the celebrated two-foot reflector[224] erected by Mr. Lassell at his suggestively named residence of Starfield, near Liverpool. William Lassell was a brewer by profession, but by inclination an astronomer. Born at Bolton in Lancashire, June 18, 1799, he closed a life of eminent usefulness to science, October 5, 1818, thus spanning with his well-spent years four-fifths of the momentous period which we have undertaken to traverse. At the age of twenty-one, being without the means to purchase, he undertook to construct telescopes, and naturally turned his attention to the reflecting sort, as favouring amateur efforts by the comparative simplicity of its structure. His native ingenuity was remarkable, and was developed by the hourly exigencies of his successive enterprises. Their uniform success encouraged him to enlarge his aims, and in 1844 he visited Birr Castle for the purpose of inspecting the machine used in polishing the giant speculum of Parsonstown. In the construction of his new instrument, however, he eventually discarded the model there obtained, and worked on a method of his own, assisted by the supreme mechanical skill of James Nasmyth. The result was a Newtonian of exquisite definition, with an aperture of two, and a focal length of twenty feet, provided by a novel artifice with the equatoreal mounting, previously regarded as available only for refractors.

This beautiful instrument afforded to its maker, October 10, 1846, a cursory view of a Neptunian attendant. But the planet was then approaching the sun, and it was not until the following July that the observation could be verified, which it was completely, first by Lassell himself, and somewhat later by Otto Stuve and Bond of Cambridge (U.S.). When it is considered that this remote object shines by reflecting sunlight reduced by distance to 1/900th of the intensity with which it illuminates our moon, the fact of its visibility, even in the most perfect telescopes, is a somewhat surprising one. It can only, indeed, be accounted for by attributing to it dimensions very considerable for a body of the secondary order. It shares with the moons of Uranus the peculiarity of retrograde motion; that is to say, its revolutions, running counter to the grand current of movement in the solar system, are performed from east to west, in a plane inclined at an angle of 35 deg. to that of the ecliptic. Their swiftness serves to measure the mass of the globe round which they are performed. For while our moon takes twenty-seven days and nearly eight hours to complete its circuit of the earth, the satellite of Neptune, at a distance not greatly inferior, sweeps round its primary in five days and twenty-one hours, showing (according to a very simple principle of computation) that it is urged by a force seventeen times greater than the terrestrial pull upon the lunar orb. Combining this result with those of Professor Barnard’s and Dr. See’s recent measurements of the small telescopic disc of this farthest known planet, it is found that while in _mass_ Neptune equals seventeen, in _bulk_ it is equivalent to forty-nine earths. This is as much as to say that it is composed of relatively very light materials, or more probably of materials distended by internal heat, as yet unwasted by radiation into space, to about five times the volume they would occupy in the interior of our globe. The fact, at any rate, is fairly well ascertained, that the average density of Neptune is about twice that of water.

Historic Beer Birthday: Max Delbrück

June 16, 2021 By Jay Brooks Leave a Comment

Today is the birthday of Max Emil Julius Delbrück (June 16, 1850-May 4, 1919). He was a German chemist who spent most of his career exploring the fermentation sciences.

His Wikipedia entry is short:

Delbrück was born in Bergen auf Rügen. He studied chemistry in Berlin and in Greifswald. In 1872 he was made assistant at the Academy of Trades in Berlin; in 1887 he was appointed instructor at the Agricultural College, and in 1899 was given a full professorship. The researches, carried out in part by Delbrück himself, in part under his guidance, resulted in technical contributions of the highest value to the fermentation industries. He was one of the editors of the Zeitschrift für Spiritusindustrie (1867), and of the Wochenschrift für Brauerei. He died in Berlin, aged 68.

And here’s his entry from Today in Science:

Max Emil Julius Delbrück was a German chemist who spent a forty-five year career leading development in the fermentation industry. He established a school for distillation workers, a glass factory for the manufacture of reliable apparatus and instruments, and an experimental distillery. Giving attention to the raw resources, he founded teaching and experimental institutions to improve cultivation of potatoes and hops. He researched physiology of yeast and application in the process of fermentation, production of pure cultures, and the action of enzymes. He started the journals Zeitschrift fur Spiritus-Industrie (1867) and Wochenschrift für Brauerei, for the alcohol and brewery industries, which he co-edited.

Over the years, I’ve found a few great Delbrück quotes:

“Yeast is a machine.”

— Max Delbrück, from an 1884 lecture

“With the sword of science and the armor of Practice, German beer will encircle the world.”

          — Max Delbrück, from an address about yeast and fermentation in the
               brewery, to the German Brewing Congress as Director of the Experimental
               and Teaching Institute for Brewing in Berlin, June 1884