An Improved Manufacture of Non-intoxicating Beverages.
Year: 1899

page_text: Date of Application, 14th Sept., 1899-Accepted, 18th Nov., 1899
31.
COMPLETE SPECIFICATION.
An Improved Manufacture of Non-intoxicating Beverages.
I, JOHN WEBSTER, of 8, Kilshaw Street, West Derby Road, Liverpool, in the
County of Lancaster, Brewer of Non-Intoxicating Liquors, 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 an improved manufacture of non-intoxicating beve-
rages and has for its object the production of more appetising and refreshing
non-intoxicating beverages and free from the deleterious matter and alcoholic
effects frequently found in the ordinary class of non-intoxicating liquors.
The improved manufacture consists in the combination of the ingredients
and in the process hereinafter set forth, by which I produce several beverages
varying in strength and flavour, and which I prefer to designate by the names
of bitter and Burton ales and stout.
The ingredients and the process of the manufacture of the several beverages
herein referred to are generally the same in each case, but I slightly vary the
proportions of some of the ingredients in the different beverages named and in
one case I add another ingredient as hereinafter described.
In carrying out my invention the following ingredients are used namely
orris root, coriander seed, root ginger, best juice of liquorice root termed
generally in the trade-block" juice, salt, caramel, hops, and Demerara sugar and
yeast, but I sometimes add a small quantity of pimento. I first add the orris
root, coriander seeds, and block juice to water in suitable proportions and boil
for about two hours; I then add the salt, caramel, and hops and boil together
for two hours more; I lastly add the Demerara sugar, and heat the whole
together for about five and a half hours at about two hundred and twelve
degrees Fahrenheit.
I then run the liquor off first into coolers, and when the temperature has
fallen to about sixty degrees, I run it into a fermenting vat, and allow it to
ferment for twenty four hours. After skimming the first barm the liquor is
well stirred up and then allowed to ferment again for another twenty-four hours
when it is again skimmed. After again being well stirred it is left to ferment
for another period of twenty-four hours. The liquor without being disturbed
is then carefully racked into a barrel and cleansed. I add the white of six
eggs and one quart of finings, and bung down the barrel. After standing
twenty-four hours further it is ready for use.
Some of the ingredients are varied in quantity in the different beverages
made in accordance with this my invention.
For instance, in what I term bitter ale to each thirty six gallons I add
three ounces of block juice, one half pint of caramel, and sixteen ounces of
hops approximately. In what I term Burton ale-to a like quantity of liquor
I add four ounces of block juice, one pint of caramel, and twelve ounces of
hops. In what I term stout, to a similar quantity of liquor I add eight ounces
of block juice, two quarts of caramel and twelve ounces of hops. The remain-
ing ingredients for the three classes of beverage are for each thirty six gallons,

page_text: two ounces orris root, one ounce coriander seed, eight ounces root ginger, four
ounces salt, eighteen ounces Demerara sugar, and in the case of the stout one
ounce of pimento.
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 what
I claim is:
-
First. The improved manufacture of non-intoxicating or non-alcoholic beve-
rages which consists in the process of treating the combinations of the ingre-
dients substantially as herein before described and for the purpose set forth.
Second. In the manufacture of non-intoxicating or non-alcoholic beverages
the combinations of the ingredients substantially as herein before described.
Dated this 13th day of September 1899.
R. J. URQUHART, C.E.,
Chartered Patent Agent, Liverpool & Manchester.
R. J. URQUHART, C.E.,
Chartered Patent Agent, Liverpool & Manchester.