Improvements in the Manufacture of Beer
Year: 1897

page_text: Date of Application, 13th Nov., 1897-Accepted, 29th Jan., 1898
COMPLETE SPECIFICATION.
Improvements in the Manufacture of Beer
I, GUSTAVE DELORY, of 15, Rue de Manberge, Paris, in the Republic of France,
Chemist, 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:-
The use of starch farina and other starchy matters as a substitute for malt in
the manufacture of beer, has the defect of assuming a pasty consistence during
saccharification and in consequence of the essences and oils contained in these
substances disturbances occur in the ultimate fermentations. My invention has
for its object to avoid this defect and in order to do so, I first place the starch
or starchy matters in a malt kiln; the best way of operating is to spread the matter
on suitable trays and to transfer it to a drying oven or malt kiln where the tem-
perature may vary between 140° and 160° (Centigrade) according to the kind of
amylaceous matter treated, for instance Indian corn requires a much higher tem-
perature than ordinary manoic or potato flour and consumes likewise a much
longer time, but when the operation is properly performed such substances yield
beer of very high quality. The operation may be considered as ended as soon
as the material under treatment has assumed a very slight yellowish shade. The
treatment is further enhanced by first sprinkling on the amylaceous matter a luke-
warm 2 per cent. solution of malt, that is to say, to every 100 parts of amylaceous
matter is added two parts of solution of malt. This is particularly requisite in
treating rice and Indian corn.
No further cause of pastyness during saccharification can now arise and as the
essences are entirely volatilized by heat, the beer remains perfectly clear after
fermentation.
I may add that according to this treatment a thoroughly neutral product is
obtained being free from chemicals, whereas amylaceous matter treated by an acid
for the purpose of converting them into dextrine has always given bad results
in brewing, i.e., during the second fermentation on account of their acid reaction
or of the salts they contain when such acids have been neutralized.
The amylaceous material thus treated is used for brewing purposes either directly
in the vats or in the form of mixture with ordinary malt and in variable propor-
tions according to the results sought whether in boilers or otherwise. Beer of
first quality can be produced by using 400 kilos' of amylaceous material thus
treated and 1000 kilos of common malt. The direct yield from starch and starchy
matter is in such conditions from 90 to 92 per cent. of extract.
To the substance thus provided I give the name of "Dexmalt."
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:-
1. The treatment of starch and starchy matters by the aid of heat for the pur-
pose of producing substances capable of being used in the manufacture of beer,
allan homin daramihad

page_text: 2. The improvements in the manufacture of beer, substantially as herein
described.
Dated this 13th day of November 1897.
JOHN H. O'DONNELL, Fel. Chart. Inst. P. A.,
Agent for the said Applicant,
70 and 71, Palace Chambers, Westminster, S.W.