A New or Improved Nonalcoholic Beverage.
Year: 1888

page_text: Date of Application, 7th Dec., 1888
Complete Specification Left, 16th Sept., 1889-Accepted, 19th Oct., 1889
PROVISIONAL SPECIFICATION.
A New or Improved Nonalcoholic Beverage.
We MARK HANBURY BEAUFOY of 87 South Lambeth Road in the County of
Surrey Distiller of Vinegar and JOHN CARTWRIGHT of the same place Distiller's
Chemist do hereby declare the nature of this invention to be as follows:-
The invention relates to a new or improved nonalcoholic beverage made up of a
combination of certain substances as hereinafter specified which we find makes a very
pleasant beverage having the essential properties of Beer without being intoxicating.
In order to carry out the invention we mix together in any suitable manner and
in such proportions as will give the most beneficial results the following substances
namely Malt Extract, Hop Essence, Syrup, Burnt Sugar, some agency to prevent
fermentation, and Water.
This mixture when clarified we then aërate with
the same manner as is done when aërating Waters.
"Vril" to this Beverage.
Carbonic Acid Gas in somewhat
We propose applying the name
1 11
1
1000
RUSSELL COOKE,
Agent for the Applicants.
COMPLETE SPECIFICATION.
A New or Improved Non-alcoholic Beverage.
We MARK HANBURY BEAUFOY of 87 South Lambeth Road in the County of
Surrey Distiller of Vinegar and JOHN CARTWRIGHT of the same place, Distiller's
Chemist do hereby declare the nature of this invention and in what manner the
same is to be performed, to be particularly described and ascertained in and by
the following statement :-
The invention relates to a new or improved non alcoholic beverage made up of a
combination of Malt Extract, Hop Essence, Burnt Sugar, Water charged with
Sulphurous Acid Gas and then aerated which we find make a very pleasant beverage
having the essential properties of Beer without being intoxicating.
In order to carry out our invention we first prepare the Malt Extract by taking
four bushels of crushed malt adding thereto 50 gallons of Water of a temperature
174° Fahrenheit -This we mash for half an hour and then we add twelve gallons
more water of a temperature of 210° Fahrenheit and mash the same for another half
hour and then strain off. We then prepare the Hop Essence by taking 18 pounds of
hops and 60 gallons of water. We boil them together for half an hour and strain off.
Having prepared the malt extract and the Hop Essence we take 30 gallons of Malt
extract 36 gallons of Hop Essence and 36 gallons of Water and boil them together
for ten minutes. We then draw this off into a wooden utensil and allow it to cool.
When cool we add 8 ounzes of burnt sugar (for colouring matter) and four gallons
of Water charged with Sulphurous acid Gas to allay fermentation. This we allow
to stand for 3 days to allow any suspended matter to fall through. We then draw
off the fluid part into another wooden utensil and then obtain a further deposit by
dosing the fluid with a small charge of carbonic acid gas and again draw off
the fluid part. This we fine down by adding a sufficient quantity of dissolved
issinglass to clear it when bright we bottle off and then aerate in the same manner
as is done when aerating mineral waters.

page_text: Having now particularly described and ascertained the nature of our said inven-
tion and in what manner. the same is to be performed we would have it understood
that we do not confine ourselves to the exact ingredients set forth nor to the exact
proportions' specified but what we do claim is
The making of a non alcoholic beverage having the essential properties of beer
without being in.oxicating in such manner that the same shall not practically differ
in taste or colour from the proportion and processes set forth in this Specification."
Dated this Fourteenth day of Saniomber 1889
RUSSELL COOKE,
Agent for Mark Hanbury Beaufoy & John Cartwright.