Process and Product for the Preparation of certain kinds of Beer.
Year: 1897

page_text: PROVISIONAL SPECIFICATION.
Process and Product for the Preparation of certain kinds of Beer.
. I, OTTO TRACHMANN, of Friedrichsort, near Kiel, in the Empire of Germany,
Doctor of Medicine, and Manufacturing Chemist, do hereby declare the nature of
this invention to be as follows:-
The process and product forming the subject of this invention has for object to
produce a material from which everybody can make a certain kind of beer by simply
adding water thereto.
The process comprises, firstly, the preparation of an extract of beer which contains
all the ingredients of beer before the fermentation, and, secondly, the production
of a ferment of unlimited lasting power by means of which to cause the fermentation.
The production of the extract is exactly analogous to the production of wort in
breweries, with the exception that the wort becomes inspissated in order to be
brought into a handy, lasting and portable form. The hopping of the extract can
be effected directly in connection with the production of the aqueous wort as well
as in afterwards adding to the inspissated wort a certain quantity of an alcoholio
extract of hops, whereby the taste will be altered as desired. To this extract of
beer, in which special consideration is to be taken to the proportion of sugar con-
tained therein, a second addition of sugar is added for the purpose of supplying
sufficient nourishment to support the fermentation to keep it "alive." A very
small addition of certain mineral substances possessing effervescent properties would
serve the same purpose, especially in a case where distilled water is used, for
instance, on ships etc.
A special substance can be added to the extract when preparing the beer accord-
ing to the kind of beer desired to produce, by which addition the character of the
beer would be determined.
+
For the production of the second substance yeast of healthy growth, cleaned and
freed from bacilli are used as producers of the fermentation, with addition of acid.
Ferment thus prepared is rendered capable of keeping good almost any length of
time by placing it in sterilized dry glass tubes stoppered by paraffin-waxed corks
and finally sealed hermetic with paraffin wax.
The production of the beer is effected in the following manner:-
A certain quantity of the beer extract, dependent upon the quantity of beer desired
to produce, is dissolved in distilled water and a corresponding amount of the ferment
added thereto; the whole is then left in a closed vessel for twelve to fourteen hours
for the purpose of setting up fermentation after which the solution of the extract
will be converted into a strong pleasant tasting alcoholic beer.
Dated the 8th day of April 1897
PHILLIPS & LEIGH,
Agents for the Applicant.

page_text: Process and Product for the Preparation of certain kinds of Beer.
I, Dr. OTTO TRACHMANN, Manufacturing Chemist, of Friedrichsort, near Kiel,
in the Empire of Germany, do hereby declare the nature of this invention and in
what manner the same is to be performed, to be particularly described and ascer-
tained in and by the following statement:-
The process forming the subject of the present invention has for object to produce
materials from which everybody can make a certain kind of beer by simply adding
water thereto.
The process comprises firstly the preparation of an extract of beer which contains
all the ingredients of beer before fermentation, and second by the production of
a ferment of unlimited durability.
An extract of beer is produced in the usual way and manner of breweries, by
first mashing the malt in any suitable way, and, after an addition of hops, by
inspissating it to such an extent that a jelly-like extract is produced. The hopping
of the first produced malt extract can be effected simultaneously with the pro-
duction of the malt extract, or be effected by adding to the malt extract an alcoholic
hop extract. The thus produced extract of beer, in which special consideration
must be taken with regard to the proportion of sugar contained therein, receives a
further addition of maltose for the purpose of giving sufficient food to the origin of
the fermentation and to keep the same vital. To increase the agreeable taste of the
drink to be produced an addition of nitrogenous mineral substances, such for
instance as ammoniacal salts is made to the extract, according to desire. A special
addition can be made to the extract according to the kind of beer which it is
desired to produce, by which addition the character of the beer would be determined.
For instance, in preparing Berliner Weissbier (Berlin white beer) a considerable
quantity of tartaric acid is added to the extract.
To prevent the formation of bacilli, a further addition of organic or mineral acid
is made of the following proportion :- % tartaric acid to 100 % dry substance.
For the production of the second substance, yeast is used as producer of the fermen-
tation, which is made free of bacilli by washing in water with an addition of acid.
The thus prepared ferment is dried in a vacuum above sulphuric acid, whereby it
is caused to be of unlimited durability. The ferment is then brought into
sterilized dry glass tubes, which tubes are closed by means of paraffined corks, the
corks being afterwards coated with another layer of paraffin, so that the contents
of the glass tubes is absolutely protected from the atmosphere.
The production of the beer is effected in the following manner. A certain
quantity of the beer extract which corresponds in proportion to the quantity of beer
which it is desired to produce, is, together with a certain amount of the ferment,
dissolved in water. A vivacious alcoholic fermentation will now develope, which
in a short time and at the temperature of an ordinary room will transform the
extract solution into an agreeable tasting, rich of carbonic acid and scumming, beer.
The maltose in the fermentation and transformation process becomes converted
into carbonic acid and alcohol.
my said
Having now particularly described and ascertained the nature of
invention and in what manner the same is to be performed, I declare that what
I claim is:
The herein described process for the self-preparation of beer, consisting in mixing
an inspissated extract of beer, which has been produced in the usual known way
in breweries, and to which an addition of tartaric acid or other substance has been

page_text: made according to the character of the beer to be produced, with a ferment, also
produced as a dry substance, by adding water; the ferment, having been made free
of bacilli by washing and drying in a vacuum over sulphuric acid.
Dated the 10th day of January 1898.
PHILLIPS & LEIGH,
No. 22, Southampton Buildings, Chancery Lane, W.C.,
Agents for the Applicant.