IMPROVEMENTS IN THE TREAT- MENT OF YEAST AND IN THE MANUFACTURE OF BEER THEREFROM, AND IN APPARATUS THEREFOR.
Year: 1878

page_text: LETTERS PATENT to Gerard Wenzeslaus von Nawrocki, of the Firm of J. Brandt
and G. W. von Nawrocki, Patent Agents, of 124, Leipzigerstrasse, Berlin, in
the Empire of Germany, for the Invention of "IMPROVEMENTS IN THE TREAT-
MENT OF YEAST AND IN THE MANUFACTURE OF BEER THEREFROM, AND IN
APPARATUS THEREFOR.' A communication from Fritz Reichenkron, of
Charlottenburg, near Berlin, in the Empire of Germany.
PROVISIONAL SPECIFICATION left by the said Gerard Wenzeslaus von
Nawrocki at the Office of the Commissioners of Patents on the 8th November
1878.
GERARD WENZESLAUS VON NAWROCKI, of the Firm of J. Brandt and G. W. von
Nawrocki, Patent Agents, of 124, Leipzigerstrasse, Berlin, in the Empire of Germany.
"IMPROVEMENTS IN THE TREATMENT OF YEAST AND IN THE MANUFACTURE OF
BEER THEREFROM, AND IN APPARATUS THEREFOR." A communication from Fritz
Reichenkron, of Charlottenburg, near Berlin, in the Empire of Germany.
The improvements consist in the production of dry yeast in the shape of thin.
round filaments so that it will keep good and active for some time for general
purposes, and for preserving beer wort by reduction, and in producing an extract
to which is introduced the needful carbonic acid and alcohol a few days before the
beer is wanted for use by the admixture of the prepared yeast to produce fermenta-
tion, whereby the resulting solution of the extract is rendered a fine flavored and
sparkling beer. The apparatus consists of a cylinder within which is actuated a
shaft provided with a volute and cutters. At one end of the cylinder is a funnel
for feeding it with yeast; at the other a strainer through which the yeast is
delivered in filaments on to a travelling cloth bed, where it is dried and rendered
fit for use.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Gerard Wenzeslaus von Nawrocki in the Great Seal Patent Office
on the 5th May 1879.
GERARD WENZESLAUS VON NAWROCKI, of the Firm of J. Brandt and G. W.
von Nawrocki, Patent Agents, of 124, Leipzigerstrasse, Berlin, in the Empire of
Germany. "IMPROVEMENTS IN THE TREATMENT OF YEAST AND IN THE MANU-
FACTURE OF BEER THEREFROM, AND IN APPARATUS THEREFOR." A communication
from Fritz Reichenkron, of Charlottenburg, near Berlin, in the Empire of Germany.
The Invention has for its object the preservation of beer and yeast, and is carried
out in the following manner:-Over or under fermented yeast after being passed
through a fine strainer and thoroughly washed and cleansed from all impurity is
put into a linen or silken bag, and after washing squeezed in the said bag in a press
of the kind generally used in the manufacture of pounded yeast and known by the
name of yeast press. The pressing is continued up to the point at which the
resulting yeast paste is not quite of the density of the so-called pounded barm, and
then it is taken to a machine of which. the accompanying Drawing shows an
example, Fig. 1 being a side view of it; Fig. 2, a front view; and Fig. 3, a hori-
zontal section in the direction of A to B. The machine consists chiefly of a
cylinder A, in which the shaft B provided with a volute b and cutter 6' turns. This
shaft rests on one side upon a removable front plate C of the cylinder A, and with
the other end upon a collar d, and is driven from the fly-wheel h by means of the
bevel wheels f, g, and a crank i; instead of this sort of gearing a pulley may be
used. The upper part A' of cylinder A is partly removable, thus affording easy
means for cleaning the cylinder. The lid A' is provided with a funnel for
introducing the yeast, and the cylinder A is prolonged by an extension F bent and
conical in shape, and provided at its mouth with a sieve m having holes of about 1
to 2 diameter. The filiform yeast issuing from said sieve is carried away
by the endless cloth o propelled by a pulley from the shaft of the wheel h, the yeast
being carried upon metal sheets or boards in such a manner as to keep the various
threads of yeast as much as possible separated. The object of this arrangement is
to promote a quick drying of the yeast by a moderate heat and without causing
its decomposition, which is effected by allowing the yeast to remain exposed to the
air for a few hours upon the said sheets or boards and by placing it afterwards into a
chamber heated at first to from 20 to 25 degrees Réaumur, and subsequently to
50 degrees in a moderate current of air so as to thoroughly dry the yeast. This
will be achieved in from 24 to 30 hours if care be taken that the air in the drying
chamber does not get too damp either from the presence of an excessive quantity
of the stuff or from insufficient ventilation. Yeast so prepared will keep a year, as
proved by experiment, and may even be preserved for a longer period if packed in
a dry state, so that it may be used not only for the purpose of fermenting redissolved
preserved beer but also for all other processes in which yeast is used, such as
ordinary brewing or distilling. Preserved beer made for transport and long storage
which for use is to be re-dissolved and fermented by the described yeast is produced
in the following manner:-Take beer wort strongly hopped and coloured dark in
brewing with colouring malt and bring it after boiling to the cooling vessel and
allow it to cool thoroughly so that the flakes produced by boiling may quite settle
down, which is usually done in the case of every kind of beer, after which the
liquor is passed through dripping bags or filters into the vessel used for thickening
or concentration. Then follows the preservation of the unfermented beer wort
by condensation, which is simply a concentration to the density of syrup, so that
out of 100 litres of 12° beer wort (according to Balling's scale) about 15 or 16 litres
will be produced; and this concentration may be effect according to the object
in view and other circumstances either in vacuo, or in a steam bath, or with due
care over an open fire, provided that in the latter case it be not too much exposed

page_text: to empyreumatic decomposition. This done, it only remains to pack the resulting
syrup-like mass in tin boxes, which are then hermetically closed by soldering. A
solution of this preserved beer in a suitable quantity would however not yield a
drinkable beer without the addition of carbonic acid and alcohol. These elements
are now supplied by means of the prepared yeast above described in the following
manner: The quantity of preserved beer intended to be used is dissolved in a
suitable volume of water, usually from 5 to 6 parts of water to one part of preserved
beer, after which from 4 to 5 grammes of the prepared yeast, also mixed with some
water, are added to every litre of preserved beer and the liquid stirred during the
addition of the yeast. The mixture is then allowed to ferment, which will take
about three days, the resulting liquid or beer drawn in bottles which are afterwards
corked, and after 4 or 5 days the liquid has become a sparkling, nutritious, and fine
flavoured beer. Claims-1, the production of dry yeast which can be preserved
for a long time without losing its fermenting power, in the manner substantially as
described and illustrated. 2. A dried and at the same time active or yeast in the
shape of thin round threads, substantially as and for the purpose described.
3. The new process of preserving beer wort by concentration and the production
of a syrup-like extract which will long keep in good condition, and which is fer-
mented shortly before using it by the addition of a suitable quantity either of
ordinary yeast or of yeast preserved as described, the whole process substantially as
described.
In witness whereof, I, the said Gerard Wenzeslaus von Nawrocki, have here-
unto set my hand and seal, this Third day of May, A.D. 1879.
GERARD WENZESLAUS VON NAWROCKI. (L.S.)