IMPROVEMENTS IN BREWING OR PRODUCING ALE AND PORTER
Year: 1884

page_text: I, EDWARD THOMAS PEMBERTON of 23 Thackeray Street, Liverpool, in the
county of Lancaster, Brewer do hereby declare the nature of my said invention
for IMPROVEMENTS IN BREWING OR PRODUCING ALE AND PORTER to be as
follows:-
The said invention relates to improvements on the invention for which I applied
for Her Majesty's Letters Patent number 4182 of the year 1884 and the object is
to cheapen and facilitate the brewing or producing of Ales, Porters, and like
fermented beverages of superior quality.
For that purpose I brew fermented beverages from a mixture of grape or
uncrystalizable sugar and animal gelatine without the addition of alkalies or
chemicals.
The said materials in the proportions of about 20 parts by weight of grape or
uncrystalizable sugar to one part by weight of gelatine are dissolved in about
400 parts by weight of water in the copper at a temperature of boiling and are
boiled one hour. The solution is then cooled to about 65° F and run into
fermenting vessels where the requisite quantity of yeast is added. After fer-
mentation which takes place in the usual manner the liquor is racked and
salicylic acid or other preservative agent added. Hops and other flavouring and
colouring agents are added to the solution in the copper or during fermentation or
on racking as may be deemed desirable and according as it is bitter or mild ale
or beer or porter that is being produced.
The materials are most advantageously introduced into the copper in the form
of a composition made as follows:-
One part by weight of gelatine is dissolved in an equal weight of water and
mixed with 16 parts by weight of grape or uncrystalizable sugar: this is effected
at a temperature of about 150° F and when the admixture is completed the
composition is allowed to solidify. About 30 lbs of the composition are used with
about 40 gallons of water for the production of one barrel of ale or porter.
J. T. KING,
Agent for the Applicant.

page_text: Improvements in Brewing or Producing Ale and Porter.
I, EDWARD THOMAS PEMBERTON of 23 Thackeray Street Liverpool, in the
county of Lancaster, Brewer, do hereby doclare the nature of the said invention
for IMPROVEMENTS IN BREWING OR PRODUCING ALE AND PORTER, and in what
manner the same is to be performed, to be particularly described and ascertained
in and by the following statement:―
The said invention relates to improvements on the invention for which I applied
for Her Majesty's Letters Patent number 4182 of the year 1884 and the object is
to cheapen and facilitate the brewing or producing of ales, porters, and like
fermented beverages of superior quality.
For that purpose I brew fermented beverages from a mixture of grape or 1
uncrystallizable sugar and animal gelatino without the addition of alkalies or
chemicals.
The said materials in the proportions of about 20 parts by weight of grape or
uncrystallizable sugar to one part by weight of gelatine are dissolved in about
400 parts by weight of water in the copper at a temperature of boiling water
and are boiled one hour. The solution is then cooled to about 65° F and run
.into fermenting vessels where the requisite quantity of yeast is added. After
fermentation which takes place in the usual manner the liquor is racked and
salicylic acid or other preservative agent added. Hops and other flavouring and
colouring agents are added to the solution in the copper or during fermentation or
on racking as may be deemed desirable and according as it is bitter or mild ale or
beer or porter that is being produced. The quantity of preservative agents, hops,
and flavouring and colouring agents must be added to suit individual requirement
and taste, the quantities usually employed in brewing ale and porter in the
ordinary way will answer well. The materials are most advantageously introduced
into the copper in the form of a composition made as follows:-
One part by weight of gelatine is dissolved in an equal weight of water and
mixed with 16 parts by weight of grape or uncrystallizable sugar: this is effected
at a temperature of about 150° F and when the admixture is completed the
composition is allowed to solidify. About 30 lbs of the composition are used with
about 40 gallons of water for the production of one barrel of ale or porter. Of
course the quantity of the compound used will vary with the strength of ale or
porter required the quantity above named I consider equal to 84 lbs of malt.
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. Brewing or producing ale and porter substantially as herein set forth.
E

page_text: Second. A composition consisting of gelatine and grape or uncrystallizable sugar
for brewing or producing ale and porter.
Third. Preparing a composition of gelatine and grape sugar for brewing or
producing ale and porter substantially as set forth.
Dated this fifth day of Santamban 100%
J. T. KING,
Per W. B. Johnson,
Agent.