Year: 1888

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Date of Application, 16th July, 1888
Complete Specification Left, 15th Apr., 1889
Complete Specification Accepted, 25th May. 1889
1, GEORGE JOHN HICKING, Beer Merchant, of Greaves Street, Ripley, Derby,
do hereby declare the nature of this invention to be as follows:-
The invention consists in the method of making non-intoxicating stout and porter
from hops without the employment of malt. The beverage may be fermented or
unfermented. To make fermented hop stout or porter the ingredients I employ
are roasted and unroasted hops, Spanish licquorice, roasted and unroasted barley,
wheat or oats, which are boiled together in water. I add clarified sugar thereto
when nearly cool and also a little yeast.
If not sufficiently dark I add burnt sugar. A less quantity of each ingredient is.
required for porter than for stout. The beverage may be aerated either before or
after fermenting and clearing or when bottling.
Some of the ingredients may be omitted according to the flavor desired.
ALLISON BROS.,
Agents for the Applicant.

page_text: I GEORGE JOHN HICKING Beer Merchant of Greaves Street Ripley Derby do
hereby declare the nature of this invention and in what manner the same is to he
performed, to be particularly described and ascertained in and by the following
statement:
This invention has for its object to produce non-intoxicating fermented or
unfermented Stout and Porter from the following ingredients:-Hops Spanish
Licquorice Barley Wheat and Oats either in their natural state essence decoction
or extract.
In practising my invention I prefer to proceed as follows:
I take roasted and unroasted Hops, roasted and unroasted Barley, Wheat and
Oats, the roasting is done in a revolving cylinder each ingredient that has to he
roasted to be done separately care being taken not to burn any.
In making seventy two Gallons of Hop Stout I take two pounds of roasted and
two and a half of unroasted Hops, two pounds of roasted and two of unroasted
Barley, two pounds of roasted and two of unroasted wheat one pound of roasted
and one of unroasted Oats. I then crush the grain, and boil the ingredients together
in sufficient water for an hour; I then strain the Liquor and add one pound and a
half of Spanish Licquorice and seventy pounds of clarified Sugar, when cooled down
to about seventy degrees Fahrenheit I add a little yeast. After fermenting and
clearing it may then be, bottled or put in Casks for supply on draught, or it may be
aerated when clear either before or after. fermenting. A less quantity of each
ingredient is required for Porter than for Stout. In making seventy two gallons
of Hop Porter I take a little more than half of each of the above ingredients with
the exception of Hops and clarified Sugar I take a pound and a half of roasted and
two of unroasted Hops and boil the ingredients together in sufficient water for an
hour after straining. The Liquor I add about a pound of Spanish Licquorice and
sixty eight pounds of clarified sugar; If not sufficiently dark I add a little burnt
sugar, after fermenting and clearing it may be bottled or otherwise, or it may be
aerated when clear either before or after fermenting.
The peculiar novel, and important features of this invention are the combination
of Hops Spanish Licquorice Barley, Wheat, and Oats. And the process of roasting
as above specified which gives the flavour peculiar to Stout and Porter as well as
the colour...
Having now particularly described and ascertained, the nature of my said invention,
I declare that what I claim is,
A new or improved process of manufacturing, non-intoxicating Stout and Porter,
from the various materials, or ingredients used in combination, as substantially herein,
set forth and described.
Dated this Thirteenth day of April One thousand eight hundred and
L