Improved Compounds for Making Non-intoxicating Drinks.
Year: 1898

page_text: PROVISIONAL SPECIFICATION.
Improved Compounds for Making Non-intoxicating Drinks.
I, JOHN HUDSON BRODRICK, of Brookside, Northfield, Worcestershire, Hop
Merchant, do hereby declare the nature of this invention to be as follows:-
This invention consists of the hereindescribed improved compounds for making
fermented non-intoxicating drinks which in taste and appearance resemble stout
and ale. In my prior Specification No. 15004 dated 7th July 1896, compounds
for making non-intoxicating drinks are described and claimed as consisting
essentially of hops malt ground ginger and with or without non-fermentable
saccharin in certain proportions which after being boiled in a bag in certain
quantity of water were removed and then a certain quantity of fermentable
sugar had to be added to the liquor and which had to be again boiled for a few
minutes and then fermented with yeast. This adding of the sugar to the liquor
and reboiling of the same is found to be somewhat troublesome and is obviated
by my present invention according to which the compound for making say two
gallons of the said non-intoxicating drink consists of: -
Hops
->
Roasted malts or malt flour
Non-fermentable sweetening agent or saccharin
Fermentable sugar
Caramel
-
about 2 ounces.
-
-
about 6 ounces.
about 4 to 6 grains.
-
about 2 ounces.
about ounce.
The caramel may be omitted if desired. These are all thoroughly mixed together
and by preference compressed by hydraulic or other pressure into a mould so as
to form a hard cake and occupy less space than when in a loose state. The malt
is either ground or crushed before being mixed with the hops or during the
process of crushing the compound into a cake. The malt or malt flour which is
used may be barley malt or malt flour or other cereal malts such for instance
as malt or malt flour made from maize or rice.
The compound above described is sufficient for making two gallons which is
done as follows: The compound preferably contained in a bag, has to be boiled
for one hour in say about one gallon of water and then water has to be added
to make up the quantity of about two gallons, the bag and contents are then taken
out of the liquor which is allowed to cool to the temperature of the atmosphere.
A little yeast is then added and the mixture allowed to ferment for twenty-four
hours; the surface is then skimmed and the liquor run off into a cask or bottles
leaving the sediment behind.
I have given the proportions of the ingredients in a cake for making two
gallons as this size is convenient for sale and use, but it is evident that the cakes
may be made larger or smaller as desired the proportions of the ingredients
remaining about the same.
Dated this 24th day of November 1000
CHARLES BOSWORTH KETLEY,
Agent for the Applicant.

page_text: Improved Compounds for Making Non-intoxicating Drinks.
I, JOHN HUDSON BRODRICK, of Brookside, Northfield, Worcestershire, Hop
Merchant, 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 consists of the hereindescribed improved compounds for making
fermented non-intoxicating drinks which in taste and appearance resemble stout
and ale. In my prior Specification No. 15004 dated 7th July 1896, compounds
for making non-intoxicating drinks are described and claimed as consisting
essentially of hops malt ground ginger and with or without non-fermentable
saccharin in certain proportions which after being boiled in a bag in a certain
quantity of water were removed and then a certain quantity of fermentable
sugar had to be added to the liquor and which had to be again boiled for a few
minutes and then fermented with yeast. This adding of the sugar to the liquor
and reboiling of the same is found to be somewhat troublesome and is obviated
by my present invention according to which the compound for making say two
gallons of the said non-intoxicating drink consists of:
Hops
Roasted malts or malt flour
Non-fermentable sweetening agent or saccharin
Fermentable sugar
Caramel
-
-
about 2 ounces.
about 6 ounces.
about 4 to 6 grains.
about 2 ounces.
-
about ounce.
The caramel may be omitted if desired. These ingredients with the exception
of the hops are first thoroughly mixed together and the hops
are then added and the whole is mixed and by preference
⚫ compressed in a suitable muslin bag by hydraulic or other pressure
in a mould so as to form a hard cake and occupy less space than when in
a loose state. The malt is either ground or crushed before being mixed with
the hops or during the process of crushing the compound into a cake. The malt
or malt flour which is used may be barley malt or malt flour or other cereal malts
such for instance as malt or malt flour made from maize or rice.
The compound above described is sufficient for making two gallons which is
done as follows:-The compound preferably contained in a bag, has to be boiled
for one hour in say about one gallon of water and then water has to be added
to make up the quantity of about two gallons, the bag and contents are then taken
out of the liquor which is allowed to cool to the temperature of the atmosphere.
A little yeast is then added and the mixture allowed to ferment for twenty-four
hours; the surface is then skimmed and the liquor run off into a cask or bottles
leaving the sediment behind.
I have given the proportions of the ingredients in a cake for making two
gallons as this size is convenient for sale and use, but it is evident that the cakes
may be made larger or smaller as desired the proportions of the ingredients
remaining about the same.
By boiling the whole of the ingredients as above described the diastase or
fermentable properties of the malts are destroyed and thus the beer or stout
produced is rich in dextrine and is not sufficiently fermentable to produce
enough alcohol to make it intoxicating.
It will be understood that when the said fermented non-intoxicating drink
which is being made is to imitate stout the roasted malt or malt flour used has to

page_text: be more highly roasted than when making the said fermented non-intoxicating
drink to imitate ale.
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:-
The new or improved compound, for making a fermented non-intoxicating
drink in imitation of stout or ale, consisting of hops roasted malts or malt flour
non-fermentable sweetening agent or saccharin and fermentable sugar, with or
without the addition of caramel, all in the proportions substantially as herein-
before set forth.
11
001
1000
CHARLES BOSWORTH KETLEY,
Agent for the Applicant.