Method for Producing a Non Alcoholic Beer or Beverage.
Year: 1890

page_text: Date of Application, 20th Aug., 1890
Complete Specification Left, 6th May, 1891-Accepted, 6th June, 1891
PROVISIONAL SPECIFICATION.
Method for Producing a Non Alcoholic Beer or Beverage.
I LEOPOLD HOFF of 36 Schaunburgerstrasse Hamburg in the Empire of
Germany Manufacturer do hereby declare the nature of this invention to be as
follows:-
The object of this invention is to produce a beverage having all the advantages
peculiar to beer without possessing the disadvantages of beer for those persons to
whom the consumption of alcohol or of fermenting germs is detrimental or
objectionable.
The new beverage, free from alcohol and fermenting germs is made by the following
method. Beer of good quality is boiled down in an open vessel or in a distilling
vessel until the alcohol contained therein is completely evaporated. The tempera-
ture of boiling will no doubt cause all fermenting germs or any other micro-
organism contained in the beer from its brewing or otherwise to be killed. The
liquid thus obtained will be poured into an apparatus for aerating artificial mineral
waters and there aerated by the addition of washed carbonic acid under pressure.
Should it be considered necessary the liquid may be diluted to the volume which it
had previous to its evaporation or to any other degree of dilution.
The liquid charged with carbonic acid is bottled straight from the apparatus as
aerated waters are to be sent out as a beverage.
Such
According to the use to be made of the beverage it may be provided in the
mineral water apparatus with a greater or less quantity of added matters which
have principally the purpose to alter or influence the taste and aroma.
additional ingredients may include aromatic substances non injurious bitters,
sweetening substances, extracts of fruits and the like.
Dated this 20th day of August 1890.
HERBERT & Co.,
Agents to Applicant.
COMPLETE SPECIFICATION.
Method for Producing a Non-alcoholic Beer or Beverage..
I LEOPOLD HOFF of 36 Schaunburgerstrasse, Hamburg in the Empire of
Germany, Manufacturer 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 object of this invention is to produce a beverage having all the advantages
peculiar to beer without possessing the disadvantage of beer for those persons to
whom the consumption of alcohol or of fermenting germs is detrimental or
objectionable.
The new beverage free from alcohol and fermenting germs is made by the
following method.
Beer of good quality is boiled down in an open vessel or in a distilling vessel
until the alcohol contained therein is completely evaporated. The temperature of
boiling will doubtless cause all fermenting germs or any other micro-organism
contained in the beer from its brewing or otherwise to be killed. The liquid thus
obtained will be poured into an apparatus for aerating artificial mineral waters and
there aerated by the addition of washed carbonic acid gas under pressure. Should
it be considered necessary the liquid may be diluted to the volume which it had
previous to its evaporation or to any other degree of dilution. The liquid charged
[Price 4d.]

page_text: with carbonic acid is bottled straight from the apparatus as aerated waters are, to
be sent out as a beverage.
Such
According to the use to be made of the beverage, it may be provided in the
mineral water apparatus with a greater or less quantity of added matters which
have principally the purpose to alter or influence the taste and aroma.
additional ingredients may include aromatic substances non injurious bitters,
sweetening substances extracts of fruits and the like.
In carrying out the invention I employ any suitable still with condensing
apparatus and place in the still the beer to be treated which beer has been made by
any of the known methods of brewing.
The beer is then heated sufficiently to drive out the alcohol, but any water that
is driven off is condensed so that it falls back into the still. By the subsequent
aeration of this beer previous to its bottling all usual flavour is returned to the beer
except that of the alcohol.
Previous to bottling if any other flavouring matter is desired a suitable propor-
tion may be added. The improved non alcoholic beer so made is known as
"Maltoselzia."
It is obvious that the process may be conducted in such a way that the amount
of alcohol may be reduced instead of being entirely removed without departing from
this invention.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed I declare that what
I claim is
The method for producing non-alcoholic, or substantially non-alcoholic beer or
beverage consisting in distilling the whole or part of the spirit from any beer made
in the usual way and subsequently aerating with carbonic acid gas the non alcoholic
beer so formed substantially as described.
Dated this est 1.
HERBERT & Co.,
18, Buckingham Street, Strand, London, W.C., Agents to Applicant.