cents in the Manufacture of Non-intoxicating Beverages.
Year: 1898

page_text: Date of Application, 19th Sept., 1898-Accepted, 17th Dec., 1898
Improve cents in the Manufacture of Non-intoxicating Beverages.
A communication by THE NON-INTOXICANT BEVERAGE COMPANY, of Dobbs Ferry,
in the County of Westchester and State of New York, United States of America.
1, WILLIAM PHILLIPS THOMPSON, F.C.S., M.I.M.E., of The Agency for Foreign
Patent Solicitors, 6, Lord Street, Liverpool, and 6, Bank Street, Manchester, both
in the County of Lancaster, 118, New Street, Birmingham, in the County of
Warwick, and 322, High Holborn, in the County of Middlesex, Civil Engineer,.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 relates to improvements in the manufacture of non-intoxicating
beverages, and consists particularly in a method whereby a beverage similar to beer
in taste and nutritive qualities but having an extremely low per cent. of alcohol,
is obtained.
In carrying out this invention the usual methods of mashing the usual raw
materials for beer mashing are proceeded with, with the exception that only very
high temperatures (170° F. to 175° F.) are used. By doing so more dextrin is
produced than maltose. The dextrin cannot be converted, in the process of fer-
mentation, into carbonic acid gas and alcohol; consequently this product will have
a higher percentage of extract and less of alcohol than would be the case if the
usual mashing methods were followed.
After the
The malt and water are run together into the operating mash-tub. The mash
should never be lower at any time than 170° F. nor higher than 175° F.
mixing, the mash should be allowed to rest as in common practice and then the
usual processes of sparging and racking and boiling should be proceeded with. In
the use of hops my correspondent does not limit himself as to the quantity which
should be used, as that is a matter of fancy and taste and is no factor in the process.
The wort is then run over the cooler to the fermenting tub, as is common in
brewery practice. When in the fermenting tub yeast is added of the Frohberg
type on account of its high fermenting power. For the method of preparation of
such yeast, see Handbuch für den Americanischen Brauer und Malster," by
Ernst Hantke, Milwaukee, Wis., page 160.
*
During the period of fermentation, air is pumped into the fermenting tub for
at least two hours a day until the product has reached the hochkrausen stage.
The addition of air gives nourishment to the yeast and at the same time evaporates
the carbonic acid gas and small proportions of alcohol contained in the liquid. The
hochkrausen stage is characterized by a greater agitation of the yeast cells, pro-
ducing a much higher foam than the regular krausen stage.
From the hochkrausen period the liquid is allowed to continue its fermentation
until it has converted all the fermentable matter. Then the liquid is boiled,
evaporating all the alcohol and carbonic acid gas, leaving a product containing all
the extractive matters, but without the taste of beer.

page_text: To this boiled product after being cooled 15 per cent. of krausen is added of a
low original gravity so as to restore the taste, appearance and effervescence of
lager beer.
Afterwards it is fined, bunged, filtered and racked off as in the usual
finishing of beer ready for market.
In the manufacture of lager beer in the United States the gravity of the beer
is commonly measured with a Balling saccharometer. The gravity of liquor aimed
at by brewers generally is from 11 to 15 per cent. on this scale. By low original
gravity, is meant a gravity less than 11 per cent. or less than the common average.
The beer may be carbonated in any ordinary or preferred way, instead of by
using krausen, but it has been found that krausen not only carbonates but restores
to the beer the true beer taste that has been impaired by the boiling process.
By the above process a beverage having substantially the taste, appearance and
effervescing qualities of beer is produced and containing as much or even more
extractive matter, but without intoxicating property as it contains less than
two per cent. of alcohol.
This process also enables the utilization of spoiled fermented liquors of various
kinds by boiling the same to remove all alcohol and carbonic acid therefrom and
then combining the resultant product in a cool condition with ordinary beer
krausen so as to restore the taste and effervescence of beer. By this means my
correspondent is enabled to put in marketable condition any spoiled fermented
liquors made from malt or malt substitutes, such as beer, malt-wine, malt-tonic,
ale, temperance beer and all manufactures of a similar character, which have
become unfit for use.
He is aware that it has been proposed to condense ordinary beer by evaporation
under a vacuum and at a temperature of 120 to 160° F. making a product which
is more readily transportable and is adapted to be subsequently diluted with water
and with alcohol and if desired carbonated to bring it to the original condition
again. In such a process, the evaporation of a large proportion of the water would
of course necessarily be accompanied or preceded by the evaporation of the alcohol
and carbonic acid of the beer but while this process involves the driving off of the
alcohol and (incidentally) the carbonic acid, it does not contemplate the evapora-
tion of any material part of the water, and is therefore not a process of conden-
sation. The purposes of this invention are to produce with the minimum of cost,
a liquor having a very small proportion of alcohol, but having the taste, appear-
ance and largely the nutritive value of beer, and the boiling operation is therefore
carried out no further than is necessary to eliminate the alcohol to the requisite
extent. Owing to the greater volatility of alcohol, it will, of course, evaporate
first, and, in fact, according to the known laws of evaporation, the water will not
begin to evaporate until the alcohol has substantially disappeared, and by stopping
the evaporating process at this point, the expense of boiling away a large quantity
of water is obviated. Such an expense in the present case would be practically
prohibitory. A further distinction of this process is that a much higher
temperature is used than is generally considered safe in the treatment of fermented
beer. It is well known that a temperature in the neighbourhood of 150 to 160° F.
such as is used in Pasteurizing about the maximum that the fermented beer
will stand without seriously deteriorating its taste, and that as we go above this
temperature the effect on the taste becomes more marked until at a boiling
temperature (212° F.) the beer is practically spoilt for ordinary purposes. Thi
effect is due to the coagulation of the albumenoid substances in the beer by the
excessive heat. In this process these substances are after being thus coagulated, settle
out and are thus completely removed from the liquor, which is thus without the
characteristic taste of beer, but contains an even larger proportion of nutritive
matter (dextrin, etc.) than ordinary beer. In this case, as in the prior proces
referred to, and in fact in the case of any malt liquor which has been completely
fermented, there will be substantially no fermentable sugar left in the liquor, an
in order to induce fermentation therein it is therefore not sufficient to merely ad
a fermenting organism such as yeast thereto. Food for this organism in the shap

page_text: of fermentable sugar must also be supplied, and it is to supply both the organism
and its food that the krausen in the after fermentation is added. The krausen
being of low gravity, the fermentation will be slow and can therefore be more
readily regulated, and this result is aided by the fact that the albumenoids from
the original wort having been coagulated and precipitated by the heat, the ferment-
ing organism has but little nitrogenous matter for its development, which therefore
takes place slowly and can be limited with ease and exactness. Moreover, owing
to this deficiency of unstable albumenoid matter in the liquor, it is enabled to keep
much better after it is put up.
This invention therefore comprises the following distinctive characteristics:
1st The use of an original mashing process which will give a minimum of
fermentable sugar, and a maximum of unfermentable sugar and extract.
2nd: The driving off of the alcohol, without any substantial evaporation of
water.
3rd: The use of a temperature in evaporating which is sufficient to coagulate
the unstable albumenoids and thus render the final product more stable.
4th The addition to the liquor which is free from alcohol, fermentable sugar
and carbonic acid, of sufficient krausen to supply not only the ferment necessary
but enough food therefor to furnish the requisite amount of alcohol and carbonic
acid to give the desired taste and sparkle to the liquor.
To form krausen, wort which has been made in the usual manner, is mixed at
the ordinary temperature with yeast, and after fermenting 36 to 40 hours it becomes
covered with a tough white foam interspersed with yellow circles the surface having
On a
a curly or woolly appearance. The liquor at this stage is called kraulsen.
few hours further standing the foam is increased in volume and height, and this
is called the hochkrauesen stage.
Having now particularly described and ascertained the nature of the said inven-
tion, and in what manner the same is to be performed, as communicated to me by
my foreign correspondent, I declare that what I claim is:
-
1. A process for producing a beverage from fermented malt liquor, consisting in.
boiling the same sufficiently to remove all the alcohol and carbonic acid, but sub-
stantially none of the water, such boiling being effected at a temperature sufficient
to coagulate the albumenoids, removing the albumenoids, and subsequently adding
krausen thereto and fermenting to restore the taste, appearance and effervescence
of beer.
2. A process for producing a beverage from fermented malt liquor, consisting in
boiling the same sufficiently to remove all the alcohol and carbonic acid, but sub-
stantially none of the water, such boiling being effected at a temperature of sub-
stantially 212° F., to coagulate all the albumenoids, removing the albumenoids,
and subsequently adding krausen of low original gravity and fermenting to restore
the taste, appearance and effervescence of beer.
3. A process for making a non-intoxicating beverage which consists in mashing
malt at a temperature of substantially from 170° F., to 175° F., extracting the
wort therefrom, and fermenting same until all fermentable matter has been con-
verted, boiling the resulting product to remove alcohol and carbonic acid gas while
retaining substantially all of the water adding a small proportion of krausen and
fermenting to restore the taste, appearance and effervescence of beer.
4. A process for making a non-intoxicating beverage which consists in mashing
malt at a temperature of substantially from 170 to 175° F., extracting the wort
therefrom and fermenting same until all fermentable matter has been converted,
boiling the resulting product sufficiently to remove substantially all the alcohol
and carbonic acid, without removing any substantial proportion of water, such
boiling being effected at a temperature of substantially 212° F. so as to coagulate
the albumenoids, removing such albumenoids, and subsequently adding a small
proportion of krausen and fermenting the mixture to restore the taste, appearance
and effervescence of beer.

page_text: 5. A process for making a non-intoxicating beverage consisting in mashing
malt at a temperature of substantially 170 to 175° F., extracting the wort there-
from, and fermenting same with yeast of high fermenting power, until all fer-
mentable matter has been converted, boiling the resulting product sufficiently to
remove all the alcohol, and carbonic acid, "but substantially none of the water,
adding a small proportion of krausen of low original gravity and fermenting so
as to restore the taste, appearance and effervescence of lager beer.
6. A process for making a non-intoxicating beverage which consists in mashing
malt at a temperature of 170° F. to 175° F., extracting the wort therefrom and
fermenting same with yeast of high fermenting power, passing air through the
wort until it has reached the hochkrausen stage, then allowing fermentation to
continue until all fermentable matter has been converted, boiling the resulting
product to remove alcohol and carbonic acid gas without removing any substantial
proportion of water, and adding a small proportion of krausen of low original
gravity so as to restore the taste, appearance and effervescence of lager beer.
Dated this 17th day of September 1898
WM. P. THOMPSON & Co.,
Agents.