IMPROVEMENTS IN BREWING WORTS FROM SACCHARINE AND FARINACEOUS SUBSTANCES, WITH A NEW METHOD OF RETAINING THE AROMA AND BETTER QUALITIES OF THE HOPS, FORMING AN INFALLIBLY KEEPING ALE NEARLY WHITE, AND ADMITTING OF AERATION, PART OF WHICH IMPROVEMENTS IS APPLICABLE TO DISTILLERS' WASH, VINEGAR MAKING, AND PRESERVING FERMENTABLE LIQUORS
Year: 1860

page_text: LETTERS PATENT to Anthon Nicolay Jensen, of 3, Chambers Terrace,
Malden Road, Haverstock Hill, London, in the County of Middlesex,
Operating Brewer and Distiller, for the Invention of "IMPROVEMENTS IN
BREWING WORTS FROM SACCHARINE AND FARINACEOUS SUBSTANCES, WITH A
NEW METHOD OF RETAINING THE AROMA AND BETTER QUALITIES OF THE
HOPS, FORMING AN INFALLIBLY KEEPING ALE NEARLY WHITE, AND ADMITTING
OF AERATION, PART OF WHICH IMPROVEMENTS IS APPLICABLE TO DISTILLERS'
WASH, VINEGAR MAKING, AND PRESERVING FERMENTABLE LIQUORS."
Sealed the 1st June 1860, and dated the 3rd April 1860.
PROVISIONAL SPECIFICATION left by the said Anthon Nicolay Jensen
at the Office of the Commissioners of Patents, with his Petition, on
the 3rd April 1860.
I, ANTHON NICOLAY JENSEN, of 3, Chambers Terrace, Malden Road,
Haverstock Hill, London, in the County of Middlesex, Operating Brewer
and Distiller, do hereby declare the nature of the said Invention for
"IMPROVEMENTS IN BREWING WORTS FROM SACCHARINE AND FARINACEOUS SUB-
STANCES, WITH A NEW METHOD OF RETAINING THE AROMA AND BETTER QUALITIES
OF THE HOPS, FORMING AN INFALLIBLY KEEPING ALE NEARLY WHITE, AND ADMIT-
TING OF AERATION, PART OF WHICH IMPROVEMENTS IS APPLICABLE TO DISTILLERS'
WASH, VINEGAR MAKING, AND PRESERVING FERMENTABLE LIQUORS," to be as
follows:-
I
This Invention relates, firstly, to the making of an ale (the basis of which

page_text: is also applicable for other purposes), retaining the aroma and fragrance of the
hops, which are lost or dissipated by the ordinary process of brewing, and
expelling or separating therefrom the rank and narcotic parts and other
extraneous matters. This ale is almost colorless, being paler than any ale
heretofore brewed, will not become flat, lose its brightness, nor leave a
sediment in the cask or bottle; it will therefore furnish an excellent recipient
for flavors, and will mix well with other liquors in its hopped or otherwise
flavored state, and, if made sufficiently strong, will mix with aërated or other
waters, and even with hot water.
To brew ale having the aforesaid qualities, I make the wort or worts either
from malt or sugar separately or combined, or from any other farinaceous or
saccharine substances or combination of substances by the ordinary process of
mashing and drainage (brewing), or mashing only, or dissolving; and in
operating upon worts abounding in sediment arising either from their
materials being to an excess possessed of extraneous matters, or from che-
micals used in the saccharizing process, for instance in the employment of
rice or potato flour, I dilute the worts with cold water to the extent of about
doubling their bulk in order to completely precipitate all the sediment; I
then decant or drain off the brighter part, and reduce the same again with
cold water as before, repeating this process until at last the wort contains
no more density than about three pounds specific gravity. The bright clear
worts thus produced are then to be condensed by direct or indirect heat to the
required density, and thus a wort of superior quality is produced suitable for
brewing, distilling, or other purposes perfectly pure and uncontaminated with
chemicals, sediment, or other extraneous matters.
In operating upon rice, potato flour, or other substance requiring a different
process of saccharization to malt, I add about twenty per cent. of thoroughly
malted barley or about five per cent. of sulphuric acid, increasing the quantity
of either, if the substance used abound in starch. The proportion of liquor or
water which I use in the process is from four to five times the weight of the
substance used. With malt the time required for saccharization at a tem-
perature of one hundred and fifty degrees Farenheit will be about three
hours, whilst with sulphuric acid at a boiling temperature the time varies
from five to ten hours according to the density of the sulphuric acid employed.
In order to neutralize the acid I employ chalk, testing the wort with litmus
paper until it is found to be in a neutral state, in which condition I prefer
it to be.
Having obtained such worts or worts brewed in the ordinary way, and cooled
down or otherwise arranged the temperature according to the season (as is

page_text: well understood by brewers), I subject the same to vinous fermentation by
means of common yeast; but in order to convert such wort into the basis
for ale or other liquors (and this is an essential feature in my Invention), I
urge the fermentation so as to leave none of the decomposable matters unat-
tenuated, instead of leaving from twenty to fifty per cent. of the extractive
matters unattenuated, as usually practised. These fermented worts or basis
for the ale having been allowed to settle, are to be "racked off" from the
yeasty sediment and "hopped" forthwith, which is effected by immersing
therein when cold, or considerably below the temperature of one hundred and
sixty-seven degrees Farenheit, a sufficient quantity of hops to impart the
required tone or flavor. One week's infusion of the hops will generally suffice
for their imparting their better qualities to the fermented worts or basis
above named.
"
This is another peculiar feature of the Invention; in other respects the
treatment of the ale is the same as under the ordinary system. The ale or
other liquor thus produced will be of a "dry" and "still" character, and is
thus very suitable for keeping or exportation, and can be made effervescent or
sparkling at any time, in a few days, (or weeks, according to temperature,) by
adding loaf sugar or other similar saccharine matter. Should it be desired to
keep or export the ale or liquor in its sweetened state, the development of
the fermentation may be checked or delayed by calorific agency, for instance,
by plunging the bottles (or other vessels containing the same) for five minutes
or longer according to the volume in boiling water. The latent effervescence
thus suspended may at any time (when required) be developed by admitting
air into the vessels, or by pouring the ale from one vessel into another. Or the
ale or liquor being perfectly pure (whether "dry or sweetened) can be:
aërated with carbonic acid gas in the same manner as aërated waters are
made, or it may be mixed with aërated waters in the proportion of half and"
half, if of sufficient strength, retaining as before its brightness and other
qualities unimpared. The white or almost colorless ale or basis produced
by my improved process of brewing being "dry," pure and very strong, instead
of being "hopped," may be flavored and colored in any other way desired, or
mixed with British wines or other beverages preserving and improving their
strength. It may also be used as a wash for distilling plain spirit or it may
be converted into vinegar, either by slow or instantaneous acidification, and
vinegar made therefrom would not be liable to turn "ropy," as it would not
contain any of the usual glutinous viseid matters, and therefore the sulphuric
acid usually employed to remedy this defect might be dispensed with.
The process of calorification and re-admission of air as above described with

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Anthon Nicolay Jensen in the Great Seal Patent Office
on the 23rd August 1860.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, ANTHON
NICOLAY JENSEN, of 3, Chambers Terrace, Malden Road, Haverstock Hill,
London, in the County of Middlesex, Operating Brewer and Distiller, send
greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Third day of April, in the year of our Lord One
thousand eight hundred and sixty, in the twenty-third year of Her reign, did,
for Herself, Her heirs and successors, give and grant unto me, the said Anthon
Nicolay Jensen, Her special licence that I, the said Anthon Nicolay Jensen, my
executors, administrators, and assigns, or such other as I, the said Anthon
Nicolay Jensen, my executors, administrators, and assigns, should at any time
agree with, and no others, from time to time and at all times thereafter
during the term therein expressed, should and lawfully might make, use,
exercise, and vend, within the United Kingdom of Great Britain and
Ireland, the Channel Islands, and Isle of Man, an Invention for "IMPROVE-
MENTS IN BREWING WORTS FROM SACCHARINE AND FARINACEOUS SUBSTANCES, WITH
A NEW METHOD OF RETAINING THE AROMA AND BETTER QUALITIES OF THE HOPS,
FORMING AN INFALLIBLY KEEPING ALE NEARLY WHITE, AND ADMITTING OF
AERATION, PART OF WHICH IMPROVEMENTS IS APPLICABLE TO DISTILLERS' WASH,
VINEGAR MAKING, AND PRESERVING FERMENTABLE LIQUORS," upon the condition
(amongst others) that I, the said Anthon Nicolay Jensen, my executors or
administrators, by an instrument in writing under my, or their, or one of
their hands and seals, should particularly describe and ascertain the nature
of the said Invention, and in what manner the same was to be performed,
and cause the same to be filed in the Great Seal Patent Office within
six calendar months next and immediately after the date of the said Letters
Patent.
NOW KNOW YE, that I, the said Anthon Nicolay Jensen, do hereby
declare the nature of my said Invention, and in what manner the same is
to be performed, to be particularly described and ascertained in and by the
following statement in writing, that is to say :-

page_text: This Invention relates, firstly, to the making of an ale (the basis of which
is also applicable for other purposes), retaining the aroma and fragrance of the
hops, which are lost or dissipated by the ordinary process of brewing, and
expelling or separating the rank and narcotic parts from the same, and other
extraneous matters from the other brewing. materials. This ale is almost
colorless, being paler than any ale heretofore brewed, will not become flat, lose
its brightness, nor leave a sediment in the cask or bottle; it will therefore
furnish an excellent recipient for flavors, and will mix well with other liquors
in its hopped, unhopped, or otherwise flavoured state, and, if made sufficiently
strong, will mix with aerated or other waters, and even with hot water.
To brew ale having the aforesaid qualities, I make the wort or worts either
from malt or sugar, separately or combined, or from any other farinaceous or
saccharine substances or combination of substances by the ordinary process
of mashing and drainage (brewing), or mashing only, or dissolving; and
in operating upon worts abounding in sediment, arising either from their
materials being to an excess possessed of extraneous matters, or from chemicals
used in the saccharizing process, for instance, in the employment of rice or
potato flour, I dilute the worts with cold water, to the extent of about doubling
their bulk, in order to completely precipitate all the sediment. I then decant
or drain off the brighter part, and reduce the residue again with cold
water as before, repeating this process until the last wort contains no more
density than about three pounds specific gravity. The bright clear worts thus
produced are then to be condensed by direct or indirect heat to the required
density, and thus a wort of superior quality and value is produced suitable for
brewing, distilling, or other purposes perfectly pure and uncontaminated with
chemicals, sediment, or other extraneous matters.
In operating upon rice, potato flour, or other substances requiring a different
process of saccharization to malt, I add about twenty per cent. of thoroughly
malted barley, or about five per cent. of sulphuric acid, increasing the quantity
of either if the substance used abound in starch. The proportion of liquor or
water which I use in the process is from four to five times the weight of the
substance used. With malt from barley the time required for saccharization
at a temperature of 150 degrees Fahrenheit will be about three hours, whilst
with sulphuric acid at a boiling temperature the time varies from five to ten
hours, according to the density of the sulphuric acid employed. In order to
neutralize the acid, I employ chalk, testing the wort with litmus paper until
it is found to be in a neutral state, in which condition I prefer it to be.
Having obtained such wort as above described, or wort brewed in the
ordinary way, and cooled down or otherwise arranged the temperature according

page_text: to the season (as is well understood by brewers), I subject the same to vinous
fermentation by means of common yeast; but in order to convert such wort
into the basis for ale or other vinous liquors (and this is an essential feature
in my Invention), I urge the fermentation so as to leave none of the decom-
posable matters unattenuated, instead of leaving from twenty to fifty per cent.
of the extractive matters unattenuated, as usually practised with beers. These
fermented worts or basis for the ale having been allowed to settle, are to be
"racked off" from the yeasty sediment, and "hopped" forthwith, which is
effected by immersing therein when cold, or considerably below the tem-
perature of 167 degrees Fahrenheit, a sufficient quantity of hops to impart
the required tone or flavor. One week's infusion of the hops will generally
suffice for their imparting their better qualities to the fermented worts or
basis above named. It is only by preparing the hop infusion in a cold state
that the peculiar fragrance and fine aroma so characteristic of new dry hops
(but scarcely traceable in the beer made from them by the ordinary process)
can be retained, as being very volatile they pass off among the ascending vapours
when boiling the worts.
This is another peculiar feature of the Invention; in other respects the
treatment of the ale is the same as under the ordinary system.
I do not confine or restrict myself to any particular method or degree of
coloring this ale, as it can be made deeper in color by carbonized sugar or by
mixing it with beers of ordinary make, or otherwise; or it may be converted
into porter or stout by the addition of a suitable per-centage of the black malt
with any of the aforesaid saccharine or farinaceous substances during the
brewing operation.
66
The ale or other vinous liquor produced by complete attenuation will be of a
"dry" and "still" character, and is thus very suitable for keeping or expor-
tation, for in consequence of holding none of its original saccharine in solution
to be acted upon by the fermenting agent, no fretting or re-fermentation can
take place in the beer or basis, which remains unchangeable because unaffected,
and can be made effervescent or sparkling at any time in a few days (or weeks
according to temperatue) by adding loaf sugar or other similar saccharine
matter, whereby the dormant fermentative elements are revived.
By adding loaf sugar or other similar saccharine matter in different propor-
tions, ales of various degrees of richness can be produced off-hand from the
same still dry ale, the said ales so sweetened being fit to be drunk immediately
if effervescence be not required, since no flatness will be perceptible in any of
the densities.
Should it be desired to keep or export the ale or liquor in its sweetened state,

page_text: the development of the fermentation may be checked or delayed by calorific
agency, for instance, by plunging the bottles (or other vessels containing the
same) for five minutes or longer, according to the volume, in boiling water,
allowing about five per cent. space in such vessels for expansion by heat. By
this means the atmospheric oxygen within the vessels becomes absorbed or
destroyed, and therefore no reaction can take place.
The latent effervescence thus suspended may at any time, when required, be
developed by admitting air into the vessels or by pouring the ale from one
vessel into another. Or the ale or liquor being perfectly pure (whether
"dry" or sweetened), can be aerated with carbonic acid gas in the same
manner as aerated waters are made; or it may be mixed with aerated waters
in the proportion of half and half (if of sufficient strength), retaining as before
its brightness and other qualities unimpaired, and furnishing in both cases an
instantaneous ready-made effervescing beer in bottles or otherwise, with great.
economy of time and capital.
The white or almost colorless ale or basis produced by my improved
process of brewing being "dry," pure, and very strong, instead of being
"hopped," may be flavored and colored in any other way desired, or mixed
with British wines or other beverages improving their strength. It may also
be mixed with either cold or hot water without any other detriment except the
mere fact of dilution. It may also be used as a wash for distilling a superior
plain spirit, or it may be converted into vinegar either by slow or instanta-
neous acidification, and vinegar made therefrom would not be liable to turn
ropy," as it would not contain any of the usual glutenous viscid matters, and
therefore the sulphuric acid usually employed to remedy this defect might
be dispensed with, or the ale (when hopped) may be used to impart a creamy
head to flat ales of the ordinary make, if mixed therewith, or otherwise to restore
the original qualities of drooping beers which its delicacy of flavor and
effervescing power when so mixed will effect.
The process of calorification and re-admission of air, as above described with
reference to ale, is also applicable to preserving the condition of wine or other
fermentable liquors.
Having now described the nature and object of my said Invention, together
with the manner in which the same is to be or may be performed, I would
here remark, in conclusion, that I claim as my Invention,-
Firstly, the method of producing saccharine worts (whether made from
saccharine or farinaceous substances) by the process above described, especially
the system of extreme dilution with cold water to precipitate all the impurities
and re-condensation to the required density.

page_text: Secondly, the converting such worts (or worts brewed in the ordinary way)
into the basis for ale or other liquors, as above described, by the system of
total or complete attenuation in the fermenting process.
Thirdly, the extracting the tonic, aromatic, and other desirable qualities
from the hops by cold infusion, or by infusion at a temperature considerably
below ane hundred and sixty-seven degrees Fahrenheit, whether employed with
worts totally or partially attenuated, without confining or restricting myself to
the precise time or manner of imparting the same to the worts, as this may be
done in a variety of ways; for instance, by using the hop extract as a mashing
liquor, or by adding the requisite quantity of dry hops to the worts before or
during fermentation, but I prefer the method above described.
Fourthly, with respect to distillers' wash for the working of plain spirit, I
claim the mode of settling and clarifying the worts, as described, by thinning
and condensation previous to fermentation.
Fifthly, I claim the method of checking the development of the fermen-
tation of the said ale or basis for ale, or other ale, wine, or fermentable liquor,
by means of calorific agency, as above described, and the method of restoring
or again developing the fermentation by exposing the liquor to the action of
the atmosphere.
Sixthly, the aeration of the said ale or basis by carbonic acid gas, or by
mixing it with aerated waters, as described.
Seventhly, the addition of the said ale or basis to British wines or other
beverages, for the purpose of preserving and improving their qualities.
And, eighthly, the employment of the said alc or basis for conversion into
vinegar especially on the principle of instantaneous acidification, whereby the
sulphuric acid usually employed may be dispensed with.
In witness whereof, I, the said Anthon Nicolay Jensen, have hereunto
set my hand and seal, this Seventeenth day of August, in the year of
our Lord One thousand eight hundred and sixty.