IMPROVEMENTS IN THE MODE AND PROVISIONAL SPECIFICATION
Year: 1874

page_text: LETTERS PATENT to Edmund Richard Southby, of Thirty-six, Willes
Road, Kentish Town, in the County of Middlesex, Analytical
Chemist, for the Invention of "IMPROVEMENTS IN THE MODE AND
PROVISIONAL SPECIFICATION left by the said Edmund Richard
Southby at the Office of the Commissioners of Patents, with his
Petition, on the 20th April 1874.
I, EDMUND RICHARD SOUTHBY, of Thirty-six, Willes Road, Kentish
Town, in the County of Middlesex, Analytical Chemist, do hereby
declare the nature of the said Invention for "IMPROVEMENTS IN
MODE AND APPARATUS FOR DESTROYING AND PREVENTING ACIDITY IN BEER," to be
as follows:-
THE
If the beer is acid I first neutralise or partially neutralise it, pre-
ferably with a mixture of calcium carbonate and sodium carbonate, or
with the latter.only, to either of which I in certain cases add calcium

page_text: sulphite or sodium sulphite, or I neutralise or partially neutralise by any
other known means adapted for the purpose.
-
I have long been aware that it has been known as a scientific fact
that acid ferments are destroyed by heat, but the result of simply
heating beer for this purpose is to produce a comparatively worthless
article. Having when necessary and as far as necessary neutralised the
beer, or omitting this part of the process when the beer does not require
neutralisation, I then in any case heat the beer by any known means to
- such a temperature as will destroy or render quiescent the acetous,
lactic, and other ferments, and also precipitate more or less perfectly the
nitrogenous matters, and I maintain this temperature for a sufficient
time to accomplish these objects. A temperature of 160° to 170° F.
maintained for half an hour I find very efficient. I then cool the beer
to or nearly to the ordinary temperature, a temperature not exceeding
80° F. answers well. This cooling I carry out either in the same vessel
or by passing through an attemperator, or by any other known means.
But preferably I carry out this heating and cooling either in a close
vessel of sufficient strength to withstand the pressure of the gases
evolved at the necessary temperature, or so connected with a condenser
that these gases may pass through it, and that the alcohol and other
volatile condensible matters evolved with these gases may be condensed
and returned to the beer, in which latter case as there will be little or
no pressure the vessel need not be so strong.. In either case. I place in
the vessel a coil, preferably of tinned copper pipe of moderate diameter,
and this coil I prefer to make about one-third the diameter of the vessel
and about two-thirds to three-fourths of its height. This coil I place
vertically and surround it with a cylinder open at both ends of thin
sheet copper tinned, which extends to within about two inches of the
bottom and nine inches of the top of the vessel, and which cylinder is
only slightly larger in diameter than the diameter of the outside of the
coil. When in operation the vessel must be filled so as just to cover
the top of the cylinder. To heat the beer I pass steam or hot water
through this coil; and to cool it I pass cold water through the same. In
either case a current is produced and the whole of the beer is evenly
heated and cooled.
Having by the above or any other means heated and then cooled the
beer so as to produco the desired effects, I allow it to remain at rest
until the insoluble matters have subsided, or I filter off the insoluble

page_text: matters. In the former case the subsidence may be effected in the same
or in a separate vessel, but preferably the latter. The beer thus treated is
no longer liable to the acetic and lactic fermentations, but all the ferments
in it being destroyed or rendered quiescent it remains flat and therefore
unpalatable, and consequently is not by itself adapted for consumption
as a beverage. I therefore mix it with sound beer that has not been so
treated, and preferably with beer that has been recently brewed, and in
such proportion as will produce a mixture having the required amount
of ferment to keep up a supply of carbonic acid. Or I add a proportion
of the beer so treated to other beer as soon as it is sufficiently cooled
from the copper or in any subsequent stage of the fermentation, but I
prefer to add it to the beer in the process of racking..
The mixture will be found to have extraordinary keeping qualities
and its flavor will be not only uniniured but improved.
SPECIFICATION filed in pursuance of the conditions of the Letters
Patent, and of an Order of the Lord Chancellor, by the said Edmund
Richard Southby in the Great Seal Patent Office on the 31st
October 1874.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, EDMUND
RICHARD SOUTHBY, of Thirty-six, Willes Road, Kentish Town, in tho
County of Middlesex, Analytical Chemist, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the Twentieth day of April, in the year of.
our Lord One thousand eight hundred and seventy-four, in the thirty-
seventh year of Her reign, did, for Herself, Her heirs and successors,
give and grant unto me, the said Edmund Richard Southby, Her special
licence that I, the said Edmund Richard Southby, my executors,
administrators, and assigns, or such others as. I, the said Edmund
Richard Southby, 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
i.
,
.
3,

page_text: Invention for "IMPROVEMENTS IN THE MODE AND APPARATUS FOR DESTROYING
AND PREVENTING ACIDITY IN BEER," upon the condition (amongst others)
that I, the said Edmund Richard Southby, my executors or adminis-
trators, 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 per-
formed, 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
Tattown Dotant
AND PREVENTING ACIDITY IN BEER," upon the condition (amongst others)
that I, the said Edmund Richard Southby, my executors or adminis-
trators, 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 per-
formed, 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 Edmund Richard Southby, do
hereby declare the nature of my said Invention, and in what manner
the same is to be performed, to be particularly described and ascer-
tained in and by the following statement :—
If the beer is acid I first neutralise or partially neutralise it, pre-
ferably with a mixture of calcium carbonate and sodium carbonate, or
with the latter only, to either of which I in certain cases add calcium
sulphite or sodium sulphite, or I neutralise or partially neutralise by
any other known means adapted for the purpose.
I have long been aware that it has been known as a scientific fact
that acid ferments are destroyed by heat, but the result of simply
heating beer for this purpose is to produce a comparatively worthless
article. Having when necessary and as far as necessary neutralised the
beer, or omitting this part of the process when the beer docs not require
neutralisation, I then in any case heat the beer by any known means
to such a temperature as will destroy or render quiescent the acetous,
lactic, and other ferments, and also precipitate more or less perfectly
the nitrogenous matters, and I maintain this temperature for a suf-
ficient time to accomplish these objects. A temperature of 160° to 170°
Fahrenheit maintained for half an hour I find very efficient. I then
cool the beer to or nearly to the ordinary temperature, a temperature
not exceeding 80° Fahrenheit answers well. This cooking I carry out
either in the same vessel or by passing through an attemperator, or by
any other known means; but preferably I carry out this heating and
cooling either in a close vessel of sufficient strength to withstand the
pressure of the gases evolved at the necessary temperature, or so con-
nected with a condenser that these gases may pass through it, and that

page_text: the alcohol and other volatile condensible matters evolved with these
gases may be condensed and returned to the beer, in which latter case
as there will be. little or no pressure the vessel need not be so strong.
In either case I place in the vessel a coil, preferably of tinned copper
pipe of moderate diameter, and this coil I prefer to make about one-
third the diameter of the vessel and about two-thirds to three-fourths of
its height. This coil I place vertically and surround it with a cylinder
open at both ends of thin sheet copper tinned, which extends to within
about two inches of the bottom and to about nine inches of the top of
the vessel, and which cylinder is only slightly larger in diameter than
the diameter of the outside of the coil. When in operation the vessel
must be filled so as just to cover the top of the cylinder. To heat the
beer I pass steam or hot water through this coil; and to cool it I pass
cold water through the same. In either case a current is produced
and the whole of the beer is evenly heated and cooled.
Having by the above or any other means heated and then cooled the
beer so as to produce the desired effects, I allow it to remain at rest
until the insoluble matters have subsided, or I filter off the insoluble
matters. In the former case the subsidence may be effected in the
same or in a separate vessel, but preferably the latter. Beer thus
heated is no longer liable to the acetic and lactic fermentations, but all
the ferments in it being destroyed or rendered quiescent it remains flat
and therefore unpalatable, and consequently is not by itself adapted for
consumption as a beverage. I therefore mix it with sound beer that
has not been so treated, and preferably with beer that has been recently
brewed, and in such proportion as will produce a mixture having the
required amount of ferment to keep up a supply of carbonic acid. Or
I add a proportion of the beer so treated to other beer as soon as it is
sufficiently cooled from the copper, or in any subsequent stage of the
fermentation, but I prefer to add it to the beer in the process of

page_text: In some cases I find that it is advisable to heat to 180° Fahrenheit,
or even higher; in other cases a temperature of 135° Fahrenheit is
amply sufficient.
.
In witness whereof, I, the said Edmund Richard Southby, have
hereunto set my hand and seal, this Twentieth day of October, 5
in the year of our Lord One thousand eight hundred and seventy-
four.
EDMUND RICHARD SOUTHBY. (L.S.)