Improvements in the Manufacture of Beer and Porter or like Beverages.
Year: 1891

page_text: Date of Application, 13th Oct., 1891
Complete Specification Left. 12th Aug.. 1892-Accepted. 8th Oct.. 1892
PROVISIONAL SPECIFICATION.
Improvements in the Manufacture of Beer and Porter or like
Beverages.
We, JOSEPH HILLYARD, of 1, Canon Road, Anfield, Liverpool, Estate Mortgage
Broker, and EDWIN DUGDALE, of Sanderson Street, Liverpool, Workman, do
hereby declare the nature of this invention to be as follows:-
According to this invention, a non-intoxicant beer or porter is made as
follows:-
Malt and hops, with (or without) other flavouring and preserving herbs or
matters, are mashed at a high temperature but below boiling point, and then
allowed to stand for some hours. It is then run off and mashed again at, say, a
slightly higher temperature. It is then boiled with hops for a certain time until
the malt breaks, after which it is drawn off and allowed to stand.
The beer or porter or beverage is run into casks or bottles, or other receptacles
at a boiling, or approximately boiling, temperature, and closed.
After the malt breaks, the liquor is fined by standing.
The invention may be applied to the manufacture of different kinds of beers,
porters, and beverages.
Dated this 10th day of Ontaha- 1901
CHEESBROUGH & ROYSTON, Fels. Chart. Inst. P.A.,
15, Water Street, Liverpool, Applicants' Patent Agents.
COMPLETE SPECIFICATION.
Improvements in the Manufacture of Beer and Porter or like
Beverages.
We, JOSEPH HILLYARD, formerly of 1 Canon Road, but at present of 32, Bishop
Road, Anfield, Liverpool, Estate Mortgage Broker, and EDWIN DCGDALE, of
Saunderson Street, Liverpool, Workman, 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 :-
According to this invention a non-intoxicant beer or porter is made as
follows:-
:-
Malt, with or without other flavouring matters is "mashed" at a high temperature,
but below boiling point such as about from 170° to 185° Fahr., and then allowed to
stand for about two hours. It is then boiled with hops for a certain time, namely
until the malt "breaks." The beer, porter, or beverage liquor is then run into
casks or other suitable receptacles in its boiling, or approximately boiling condition,
and the said casks or receptacles are closed; and it is then fined by standing in the
said casks, barrels, or other receptacles; this fining generally occupying about
nine days.
If it is found that the beer or beverage so produced will not fine of itself in the
barrels or other receptacles a small quantity, say about one quart to the barrel, of
finings should be used. This will effect the fining of the beverage.
As a modification of the method just described, the liquor after it has been
mashed, may be run off and mashed again at a slightly higher temperature than
that referred to in the first mashing process; it is found however that this is not
necessary.
Another modification in the method above described, consists in drawing off the

page_text: liquor after the malt "breaks" and allowing it to stand; we prefer however to
omit this step.
If it is desired to flavour the beer, porter, or beverage, or to provide it with
special preserving or keeping properties, any suitable flavouring herbs or matters
may be added to it, and for preserving, any known suitable preservative or
preservatives are added; and these herbs or matters may be suitably introduced
when the liquor is being boiled.
In the manufacture of beer, porter, or other beverage, according to this invention,
it will be observed that the liquor is not fermented as with making ordinary beer
or porter; and that it is barrelled or closed up when hot, and not as in producing
beer or porter under the ordinary brewing process.
The effect of this treatment or manufacture is that a non-intoxicant beer, porter,
or beverage, of good quality and flavour is produced.
When making the non-intoxicant beer, from to 2 bushels of malt, and about
1 lb. of hops to a barrel of 36 gallons of liquor or beverage produced, should be
used; whilst making porter the same quantity of ingredients may be used with the
addition of some burnt malt, say, about one bushel, should be used and mashed
with the other malt and hops.
Having now particularly described and ascertained the nature of the said
invention, and in what manner the same is to be performed, it is to be stated that
the invention is not confined to the particular quantities or figures above given as
these may be modified or varied somewhat without departing from the invention,
and we declare that what we claim in respect of the invention is :-
The manufacture of a non-intoxicant beer, porter, or beverage, substantially in
the manner herein set forth.
n set forth.
1th day of August 1992.
CHEESBROUGH & ROYSTON, Fels. Chart. Inst. P.A.,
15, Water Street, Liverpool, Applicants' Patent Agents.
ed this in day of August 1992.
CHEESBROUGH & ROYSTON, Fels. Chart. Inst. P.A.,
15, Water Street, Liverpool, Applicants' Patent Agents.