IMPROVEMENTS IN BREWING STOUT AND PORTER, AND OTHER COLOURED BEER
Year: 1880

page_text: "
PROVISIONAL SPECIFICATION left by Paul Louis Manbré at the Office of
the Commissioners of Patents on the 25th September 1880.
PAUL LOUIS MANBRÉ, of Valenciennes, in the Republic of France, Brewer.
'IMPROVEMENTS IN BREWING STOUT AND PORTER, AND OTHER COLOURED BEER."
This Invention has for object to dispense with the use of brown and roasted
malt in the production of stout, porter, and other coloured beer, and to use
unmalted grain or a starch as a substitute therefor.
Hitherto it has been the practice in the manufacture of beer known as "stout
and porter" to use a mixture of pale, brown, and roasted malt, to which a portion
of brown muscovado sugar is sometimes added, particularly for making common
porter, both brown and roasted malt being chiefly used for imparting the flavour
and colour to the stout, porter, and other coloured beer.
The process in use for that purpose consists in crushing the pale, brown, or
roasted malt, and subjecting the meal thus obtained to the process of mashing, the
worts thus produced are then boiled with hops, cooled, and fermented. When
sugar is used, it is generally added to the worts in the boiler and boiled together
with the hops.
Stout and porter, and other coloured beer produced by the above process are
contaminated with an acrid and empyreumatic matter generated by the acids,
husk, and fatty matters which have been carbonized through the high temperature
used during the process of drying and roasting the malt, and which impart to the
beer that well known disagreeable and nauseous bitter taste. Moreover the cost of
production is very high, owing to a large portion of the saccharine in the malt
(particularly roasted malt), being carbonized during the drying and roasting
process.
Now I have found that by substituting for the brown and roasted malt and
brown sugar, a suitable portion of the amylaceous part extracted from any one, or a
mixture of several of the following substances, videlicet:-maize, rice, barley, oats,
wheat, daru, millet, sago, mandioca, potato, arrow-root and the like, and by subjecting
the same to the process of saccharification hereinafter described, and mixing the
saccharified produce with a certain portion of worts obtained from pale malt, I am
enabled to produce stout, porter, and other coloured beer of much superior quality

page_text: as regards strength, flavour, purity, and keeping properties, and at a much lower
cost of production than those produced by the process now in use.
My improved process consists of two parts:
The first part relates to the saccharification of the malt, which in case of
producing common porter and the like is obtained by subjecting tho malt to the
usual process of crushing, mashing, boiling the worts with hops, then cooling and
fermenting. But in case of producing fine flavoured pure stout and porter, I
proceed in the following manner:-
1. In grinding the malt into flour, and separating the husk or bran therefrom.
2. In diluting the malt flour thus obtained with the required quantity of water,
and subjecting the solution to the action of heat, varying from one hundred and
fifty to one hundred and eighty degrees Fahrenheit, until the desired saccharification
is effected.
3. In boiling the words thus obtained with hops, cooling and fermenting as
usual.
The second part relates to the saccharification of the amylaceous part extracted
from any one, or a mixture of several of the herein before described substances, and
the purification of the worts produced therefrom, which I obtain in manner
following, taking maize as an illustration.
1. In extracting from maize by the most convenient process now in use the
farinaceous part it contains.
2. In subjecting the farina or flour thus obtained-and-diluted in a sufficient
quantity of water to tho action of suitable reagents for the purpose of freeing the
starch from foreign substances.
3. In subjecting the solution of starch thus obtained to the action of suitable
-reagents-and- to-a-heat-varying from two hundred and fifty to three hundred
and fifty degrees Fahrenheit, until the saccharification of the starch is effected and
the required black colour of the worts is obtained.
4. In straining the black saccharified worts thus obtained from the sediment or
residuum, and conveying them into the boiling pan to be mixed with the walt
worts and boiled together with the hops, then cooled and fermented in the usual
way; or if preferred, as the black worts require no boiling, they may be conveyed
direct into the fermenting vessel to be mixed with the malt and hop worts as may
be found most convenient.