IMPROVEMENTS IN THE MANUFACTURE OF BEEB
Year: 1875

page_text: PROVISIONAL SPECIFICATION left by Francis Neison Girdlestone
Gill at the Office of the Commissioners of Patents, with his
Petition, on the 23rd October 1875.
I, FRANCIS NEISON GIRDLESTONE GILL, of 59, King Henry Road,
Regent's Park, in the County of Middlesex, do hereby declare the
nature of the said Invention for "IMPROVEMENTS IN THE MANUFACTURE OF
BEEB," to be as follows:-
This Invention has for its object the manufacture of beers of all kinds,
such as ales, stout, porter, and such like, independently of the temperature,
and to produce keeping beers within two or three days of the malt
being put into the mash tun, and to dispense with the large and
expensive plant now required. These objects I attain by avoiding
fermentation for the production of alcohol in the beer either in great
part or in whole by adding alcohol to the wort after it has been boiled
with hops and suitably diluted, instead of as is now done, forming the

page_text: alcohol in and at the expense of the wort. I-afterwards charge the
mixture of alcohol and bitter wort with carbonic acid.
I proceed in the following manner :-I mash at such a temperature
as will give rise to no more sugar (glucose) than is desirable to have in
the kind of beer wished to be produced, boil with hops in the usual
manner, and if desirable filter the hot bitter wort and cool by any
convenient means preferably out of contact with the atmosphere, by
causing the wort to circulate through pipes immersed in cold water or
by other suitable means. I then reduce the cooled bitter wort so
obtained with cold water to about the density of the beer required, and
mix it with such a quantity of alcohol as it is desired to have in the
finished beer. The mixture of bitter wort and alcohol may then be
charged with carbonic acid by any of the known machines suitable for
the purpose, and bottled in the manner usual with these machines.
It may be advantageous with certain albuminous malts to make a
heavy extract in the mashing, to boil with hops as before, and cool either
with or without previous filtration, and to mix the dense cooled bitter
wort with the total quantity of alcohol wished to be added to the wort
when diluted, and leaving some hours to give the alcohol a sufficient
time to effect the maximum precipitation of the albuminous matter
contained in the wort. The clear portion of the wort and alcohol may
then be run off, or the whole may be filtered and the clear portions
diluted with cold water to the density of the beer required, and then
proceeded with as before described.
For the production of beers with very little or no sweetness it may be a
advantageous to destroy in great part or in whole the sugar (glucose)
inevitably given rise to in the mashing of the malt. This may be
effected by fermenting the sweet wort for a few hours, in order to destroy
the glucose by its conversion into alcohol and carbonic acid, this
fermenation lasting but a few hours would not be interfered with by a g
high temperature.
After fermentation the wort with or without previous filtration may
be boiled with the hops, and proceeded with as herein-before described.
The advantages of this process are amongst others the power of
making keeping beers of high or of low alcoholic strength and of no
or of great sweetness in any climate and in within 48 hours of the

page_text: malt being put in the mash tun, and again the dispensing with the large
and expensive plant required even in a temperate climate for the
fermentation of beer, when that fermentation is necessary for the
production of the alcohol required, and is therefore necessarily
prolonged.