An Improved Process of Brewing for Obtaining Temperance or Non-intoxicating Beers.
Year: 1885

page_text: PROVISIONAL SPECIFICATION.
An Improved Process of Brewing for Obtaining Temperance or
Non-intoxicating Beers.
I ALEXANDRE MANBRÉ of 75 Denmark Road Camberwell in the County of
Surrey, Brewer and Sugar Manufacturer, do hereby declare the nature of the said
invention for "AN IMPROVED PROCESS OF BREWING FOR OBTAINING TEMPERANCE
OR NON-INTOXICATING BEERS" to be as follows:-
This invention has for its object the production of beers which are non-
intoxicating but otherwise of the character of mild, bitter, and pale ales, stout,
porter, Lager, and other beers from malt, grain, starch, gun, dextrine, saccharine
and other amylaceous and sacchariferous substances.
It is well known that beers produced by the present process of brewing contain
a high per centage of alcohol as compared with the percentage of solid extract.
Such beers, as is well known, are intoxicating and as a consequence their use is
not only limited but is in some cases detrimental to the human system and as a
consequence to health.
A few attempts have been made to produce beers con-
taining a minimum proportion of alcohol so as to render them unintoxicating but
the results have not been satisfactory.
Now, by my improved process, I have found that by treating the materials
employed in the manner hereinafter described and employing suitable temperatures
I am enabled to exercise absolute control over the nature and character of my
products and as a consequence I am enabled (in addition to the fact that purity,
wholesomeness, stability and refreshing qualities are the results of my process) to
produce beers of the most widely divergent character viz. beers of body and great
nourishing qualities and of merely nominal spirit strength (from 1 to 2°) to suit
the requirements of those who advocate temperance principles.
In carrying out my improved process I proceed as follows:-
I conduct the mashing operation or saccharification of the material by subjecting
it to such temperatures as will enable me to produce suitable proportions of
unalcobolisable worts so as to obtain after fermentation a beer containing a
large per centage of solid extract with a nominal proportion of alcohol, thus
rendering such beer unintoxicating The temperatures I use vary from 120° to
300° Fahrenheit, according to the nature and character of the material employed.
The worts thus obtained are then subjected to a temperature of from 250° to
300° Fahrenheit, for the purpose of sterilising or otherwise rendering inert the

page_text: nitrogenous and other objectionable matters they contain, and which otherwise
would affect the character and quality of the beer to be produced.
The purified worts, with added hops, are then subjected to ebullition, at a
temperature varying from 250° to 300° Fahrenheit, according to the nature and
character of the hops employed, for the purpose of sterilising or otherwise rendering
inert the nitrogenous and other objectionable matters of the hops. The boiled
worts are then cooled down to suitable temperatures and subjected to fermentation
in the usual way.
G. F. REDFERN,
4, South Street, Finsbury, London,
Agent for the Applicant.
COMPLETE SPECIFICATION.
An Improved Process of Brewing for Obtaining Temperance or
Non-intoxicating Beers.
I ALEXANDRE MANBRE, of 75 Denmark Road, Camberwell, in the County of
Surrey, Brewer and Sugar 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:—
This invention has for its object the production of beers which are non-
intoxicating but otherwise of the character of mild, bitter and pales Ales, stout,
porter, lager, and other beers from malt, prepared and non-prepared grain,
cereals, starch, gum, dextrine saccharine and other amylaceous and sacchariferous
substances.
It is well known that beers produced by the present process of brewing contain
a high per centage of alcohol as compared with the per centage of solid extract.
Such beers as is well known are intoxicating and as a consequence their use is
not only limited but is in some cases detrimental to the human system and as a
consequence to health. A few attempts have been made to produce beers con-
taining à minimum proportion of alcohol so as to render them unintoxicating, but
the results have not been satisfactory.
Now by my improved process I have found that by treating the materials
employed in the manner hereinafter described and employing suitable temperatures,
I am enabled to exercise absolute control over the nature and character of my
products and as a consequence I am enabled (in addition to the fact that purity,
wholesomeness, stability and refreshing qualities are the results of my process) to
produce beers of the most widely divergent character, videlicet; beers of body and
great nourishing qualities and of merely nominal spirit strength (from 1 to 2 per
cent) to suit the requirements of those who advocate temperance principles.

page_text: In carrying out my procsss I proceed as follows, taking as an illustration
the use of malt by which I mean germinated barley as now generally used by
Brewers.
Instead of crushing the malt and using the meal and husk together as is now
the practice, I grind the malt into farina and remove the husk or bran therefrom-
I then dilute the farina with a suitable quantity of water heated to a temperature
of 100 degrees Fahrenheit and then introduce the mixture of farina and water into
a close vessel of any shape or form by preference made of copper and capable of
resisting an internal pressure of from 90 to 100 lbs to the square inch which vessel
is heated as quickly as possible up to a temperature of 175 degrees Fahrenheit
which temperature I maintain until I find by means of the well known "Fehling
solution or Polariscope" that the requisite proportion of alcoholizable or fermentable
saccharine to yield the desired proportion of from 1 to 2 per cent of alcohol is
formed generally it will be found that the requisite proportion of alcoholizable
saccharine is formed immediately the temperature of 175 degrees Fahrenheit is
reached. I then raise the temperature to from 250 to 300 degrees Fahrenheit
according to the nature and quality of the malt employed, for the purpose of
completing the conversion of the remaining portion of unconverted farina into
dextrine or unalcoholizable saccharine and for sterilising or otherwise rendering
inert the nitrogenous and other objectionable matters which otherwise would affect
the character and quality of the resulting beer.
The worts thus obtained are then freed from the residuum either by means of
a filtering medium or by any other known process and subjected together with
hops or extract of hops to a like temperature of from 250 to 300 degrees Fahrenheit
according to the character and nature of the hops or extract of hops employed for
the like purpose of sterilising or otherwise rendering inert the nitrogenous and
other objectionable matters they contain which otherwise would affect the character
and quality of the resulting beer. The hopped worts are then cooled down to
suitable temperatures and subjected to fermentation in the usual way.
In the case of using unmalted or prepared or non-prepared grain, cereals and
other starchy substances in conjunction with malt, I proceed in the same manner
as for the conversion of malt farina that is to say: I use the starch obtained and
dilute it with the required quantity of water beated to 100 degrees Fahrenheit
I then add to the mixture the malt farina in the proportion of from 10 to 20 per
cent of the weight of starch employed and heat the mixture up to 175 degrees
Fahrenheit maintaining that temperature until the requisite proportion of alcohol-
izable or fermentable saccharine to yield from 1 to 2 per cent of alcohol is formed,
I then raise up the temperature to from 250 to 300 degrees Fahrenheit according
to the nature and quality of the starch employed for the purpose of completing
the conversion of the remaining portion of the unconverted starch into dextrine
and for sterilising or rendering inert the nitrogenous and other objectionable
matters it contains.
The worts thus obtained are then treated like the malt farina worts that is to
say subjected with hops or extract of hops to a temperature of from 250 to 300
degrees Fahrenheit then cooled down to suitable temperatures and subjected to
fermentation as usual.
In the case of using gum, dextrine or any other unfermentable or unalcoholizable
saccharine substances, I proceed in the same manner as for the conversion of starch
obtained from unmalted or prepared or non prepared grain, cereals, and other
starchy substances, that is to say, I dissolve a suitable proportion of gum, dextrime
or any other unfermentable or unalcoholizable saccharine in the required proportion
of water heated to a temperature of from 100 to 120 degrees Fahrenheit. I then
add to the solution the requisite proportion of malt farina which varies from
10 to 20 per cent of the weight of the gum or dextrine or unalcoholizable
saccharine employed, the malt farina being used for the purpose of yielding the
requisite proportion of from 1 to 2 per cent of alcohol and for imparting the
malt flavour to the resulting beer-The mixture is then heated to 175 degrees

page_text: Fahrenheit and maintained at that temperature until the requisite proportion of
alcoholizable saccharine is formed-the temperature is then raised to from 250 to
300 degrees Fahrenheit-the worts are then treated like the malt farina worts
that is to say subjected with hops or extract of hops to a temperature of from
250 to 300 degrees Fahrenheit then cooled to suitable temperatures and subjected
to fermentation as usual.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed I declare that I do
not confine myself to the proportions of malt farina nor the temperatures above
described as they may vary more or less according to the nature and quality of the
materials employed without in any way affecting the resulting product, but what
I do claim is
1. In the manufacture of temperance or non-intoxicating beers the process
herein described for the production of worts containing only the requisite pro-
portion of alcoholizable saccharine with a relatively large proportion of dextrinous
and other unalcoholizable matters as herein before described.
2. In the manufacture of temperance or non-intoxicating beers subjecting the
worts obtained as herein described to a temperature of from 250 degrees to 300
degrees Fahrenheit for the purpose of sterilising or otherwise rendering inert the
nitrogenous and other objectionable matters they contain as herein before described.
3. In the manufacture of temperance or non-intoxicating beers subjecting the
described mixture of worts and hops or extract of hops to a temperature of from
250 degrees to 300 degrees Fahrenheit for the purpose of sterilising or otherwise
rendering inert the nitrogenous and objectionable matters the hops or extract of
hops contain as herein before described.
4. The manufacture and use of temperance or non-intoxicating beers, that is to
say: beers not containing more than from one to two per cent of alcohol and with
as much as from ten to twenty five per cent of dextrinous or other useful solid
extractive matters substantially as hereinbefore described.
5. The use of a close. vessel constructed of suitable material and capable of
resisting an internal pressure of from 90 to 100 lbs to the square inch to allow
of obtaining the temperatures of from 250 to 300 degrees Fahrenheit as herein-
before described.