Today in 2010, US Patent 7781000 B2 was issued, an invention of Kurt Stippler and Klaus-Karl Wasmuht, assigned to Krones Ag, for their “Method For Boiling Wort.” Here’s the Abstract:

A method for boiling wort used in the production of beer the wort is boiled in a wort copper in which an inner boiler comprising a superimposed thin-film distributor is disposed. After boiling and after removal of the sludge in a whirlpool, the wort is again placed on the thin-film distributor for evaporation so that the wort copper simultaneously works as an evaporator.

Today in 1938, US Patent 2127759 A was issued, an invention of John F. Silhavy, for his “Method of and Apparatus for Producing Wort and the Like.” There’s no Abstract, although in the description it includes this summary:

This invention relates to a method of and apparatus for the production or wort or similar liquid mixtures.

The object of my invention is to overcome the objections and defects of the batch processes now in use. I have invented a continuous process for, the production of cooled wort. My invention includes the steps of mixing the necessary cereals with water at the proper temperature while continuously progressing the mixture through a mixing section, then mixing and heating at a higher temperature in another section while advancing the material continuously, and then heating it to a higher temperature and moving it along continuously in another section. After this mashing treatment the cereals are continuously removed by filtration with a suction filter or similar device. The cereals on-the suction cylinder are sparged with hot water to wash out desirable water soluble constituents. The liquid (filtrate) is then conducted to a ‘section where hops are added. The mixture is stirred or agitated and advanced through a heated section. This agitating may be obtained merely by a vigorous boiling. The mixture with the hops is pre-cooled and then filtered by passing it over a continuous suction filter or the like and the hops on the suction roll sprayed or sparged. In another form of my invention, I filter the hops from the liquid without pre=cooling and pass this hot liquid through the jackets of the mash mixers or mixing sections to heat the liquid in the mixers. The liquid is then passed through a final cooler and from here the wort is run into the fermenters. As each fermenter is filled, yeast may be added. In the more detailed description hereinafter given, I will describe the various steps and also improvements of the steps.

Instead of using separate mixing sections or mash mixers, in some instances I prefer to combine the first two mash mixers in one unit. Or I may combine the last two mash mixers in one unit or I may combine all three mash mixers in one large unit and still maintain the desired temperatures in the sections within allowable limits. I have found that by adding carbon dioxide gas or carbonic acid gas to the mash, the diastatic action of the malt as well as the peptonization of the albuminoids is increased.

By using my continuous process there is a saving of time because it is not necessary to wait for large bodies of liquid to be heated. Also there is ease of control due to processing a relatively small quantity of’material continuously rather than a much larger quantity in the batch manner. The method is flexible to meet the requirements of individual operators. The resulting wort is more uniform on account of the continuity of the process. There is also a larger output per unit of floor space since all apparatus is in continuous use in contrast to present practice, where the greater part of the equipment is idle and only a small portion of the equipment is in operation at one time. Due to the improved mixing and to the more thorough washing or sparging of the spent cereals and grains, a better yield from a given weight of cereals is obtained. A large economy is effected by utilizing the boiled wort as a heating medium in the earlier stages of the process. This is made possible by the continuity-of the process. Since my continuous process requires only a relatively small amount of water for washing out adhering wort from the grains on the filter, it is possible to work with a much thinner mixture in the mash mixers than is done at present in the mash tun. By using a more liquid or thinner mixture a much better extraction yield on the grains is obtained. Also with a thinner mash, the rate of diastatic activity is higher than I with a thicker mash. A more uniform product at a lower cost is obtained as a result of using my invention. One feature of my invention is the continuity of the process. Another feature of my invention is the arrangement of the apparatus. Still another feature of my invention is the continuous filter means provided. Still another feature is the economizing in heat which is provided for by the arrangement of the apparatus. Other features and objects will be in part obvious and are in part above pointed out and will be pointed out hereinafter. Various changes may be made in practice within the scope of my invention without digressing from the spirit of my invention.

Today in 1997, US Patent 5648246 A was issued, an invention of Christiaan Willem Versteegh, assigned to Heineken Technical Services B.V., for his “Process For The Continuous Preparation Of Wort.” Here’s the Abstract:

This invention relates to a process for the continuous preparation of wort, including the continuous enzymatic conversion of malt in one rotating disc contactor and separation of spent grain from mash in a separation unit. Further, a process for the continuous preparation of wort, including the continuous gelatinization and enzymatic liquefaction of a mixture based on unmalted grain, malt and/or an enzyme source and water in a rotating disc contactor, addition of malt and/or enzyme source to the product obtained, enzymatic conversion of the product obtained and separation of the spent grain from the mash in a separation unit.

Today in 1939, US Patent 2163468 A was issued, an invention of Carl Rach, for his “Process For Making Hopped Beer Wort.” There’s no Abstract, although in the description it includes this summary:

Heretofore in the process of making this wort, unmalted cereals (such as corn grits or rice) were mixed with malt (such as malt barley or wheat malt) and were cooked with water at a temperature around the boiling point in a large container or cooker, the resulting mixture being led from the cooker into a mash tub where it was mixed with a malt mash and kept for onehalf hour or more at mashing off temperature. The wort which resulted from this .last mashing operation was strained through the undissolved grains of the material or mash resting upon a false bottom, with which the mash tub is provided. During this operation the undissolved grains on the false bottom served as a filter mass. The usual practice in the next stage of the old process was to wash the grains by pouring hot water upon them in the mash tub to remove the remaining wort extract. This washing of the grains or sparging operation, as commonly called, resulted in a wort which was of much lower As the sparging operations continued the resulting worts were of less and less density and after they were all collected together in a large kettle they had to be boiled to evaporate some of the water and increase the density to the desired degree, which is between 12 to 13% as measured by the Bailing saccharometer.

This evaporation and concentration of the wort was disadvantageous in that it required time, labor and fuel and thus increased the cost of the beer.

Thus it is an object of my invention to provide a process which eliminates the necessity of boiling the wort to concentrate it, and thus (1) to reduce the expense of the process, and (2) to permit greater control of the composition and chemical nature of the product, by reason of boiling being carried on only to chemically affect the wort and not to evaporate water.

Today in 1988, US Patent WO 1988003556 A1 was issued, an invention of Joseph L. Owades, for his “Preparation Of Wort Extracts.” 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. In a preferred embodiment 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. 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.