IMPROVEMENTS IN BEVERAGES RESEMBLING BEER AND IN THE PROCESS OF MANUFACTURING THE SAME
Year: 1884

page_text: PROVISIONAL SPECIFICATION.
I, THOMAS ETTY, of 22 Lord Street, Liverpool, in the County of Lancaster,
Solicitor do hereby declare the nature of my said invention for "IMPROVEMENTS
IN BEVERAGES RESEMBLING BEER AND IN THE PROCESS OF MANUFACTURING THE
SAME," to be as follows:-
This invention has for its object a beer that while non-intoxicating shall yet
have all the flavour, piquancy, and keeping qualities of ordinary beer, and shall
be thoroughly wholesome.
I take either thoroughly washed pearl barley or malt and thoroughly washed
pearl barley, or malt only, pour thereon boiling water and allow the whole to stand
for about two or three hours. My object in using pearl barley and in thoroughly
washing the same is to obtain a perfectly clear liquor, ordinary pearl barley pro-
ducing a more or less muddy liquor. Other decorticated grains can be substituted
in whole or in part for the barley, but I prefer the latter as making the best beer.
The grains whether malt, barley, or both, are kept in a bag to still further
prevent fine solid material mingling with the liquid, and the operation of steeping
is performed preferably in wooden vats or tubs. After steeping sufficiently with
or without a second heating, the liquor is run off and a requisite quantity of sugar
preferably white loaf sugar, common salt, and golden syrup, with burnt sugar or
other coloring matter as desired is added together with a quantity of hops in a bag,
and the whole is then boiled for about two hours. The liquor is then run into a
cooler and cooled to about blood heat.
Barm is then added if malt have not been used in the first instance, and the
temperature is kept at a suitable heat for barm to act for about twelve hours. It
is then drawn off, the head skimmed off, and an antiseptic capable of acting as a
wholesome preservative without injuring the flavour is added. Salicylic Acid I find
best for this purpose. If a sufficient amount of malt has been used in the first
instance with the barley, no barm is required but the salicylic acid can be added
immediately after the liquor has been boiled with hops and cooled. It is now
barrelled.

page_text: If. malt only has been employed I prefer to use a second heating during the
steeping, that is I steep the malt say for about two hours run the liquor off, heat
it to boiling heat, and again pour it on the bags of malt to steep.
As to quantity, I either use sufficient water to make beer at once, or I use only
a small quantity and so make an essence of beer which essence is diluted with
water before drinking. The advantage of making it in the form of essence is that
it can be transported in a concentrated form and then diluted. I sometimes
dealcoholise it wholly or in part, and also sometimes aerate it so as to form an
effervescing drink,

page_text: COMPLETE SPECIFICATION,
"
'I THOMAS ETTY 22 Lord Street Liverpool Lancashire Solicitor, do hereby
declare the nature of my said invention for "IMPROVEMENT IN BEVERAGES
RESEMBLING BEER AND IN THE PROCESS OF MANUFACTURING THE SAME and
in what manner the same is to be performed; to be particularly described and
ascertained in and by the following statement :-
This invention has for its object a beverage that while non-intoxicating shall
yet have all the flavour, piquancy, and keeping qualities of ordinary beer and
shall be thoroughly wholesome. I have tried several modes of manufacture, but
the following receipt has been the most successful.
Take seventy two gallons of cold water and put into it a bag containing twenty
pounds of pearl barley thoroughly washed and forty to fifty ounces of hops
(according to the bitterness desired) and three pounds of white loaf sugar and
one ounce to 1/4 ounce of Chili pepper pods, each of them in a separate bag and
8 ounces of salt and some coloring matter (quantity of coloring matter to depend
upon how pale or dark it is desired the beer shall be, as soon as water begins to
boil put in three pounds of malt in a bag and boil the whole for three hours, separate
the liquid from the bags and their contents and then cool the liquid to blood beat
and add to it sufficient barm to make it rise for twelve hours, after rising for twelve
hours skim and throw away the skim and draw off clear as inuch of the residue as
possible leaving the deposit at the bottom, and run what is so drawn off into a barrel,
and let it cool and rest for three to four days then run it clear into another barrel
and let it rest for four or five days more, then run it into another barrel adding
to it the following mixture namely: 6 pounds of white loaf sugar boiled in 16 to
18 gallons of water until the quantity is reduced to four gallons. When those are
mixed run them through a filter and the beer is then ready for rating and bottling
and I bottle it direct from an aerating machine.
In giving the foregoing receipt it must be distinctly understood, that I do not
bind myself to these exact quantities and directions-for as stated in my provisional
specification other decorticated grains can be substituted in whole or in part for
barley, and the quantity of malt relatively to the barley can be very largely varied.
The solid materials are kept in the bags to assist in preventing fine solid matter
from mingling with the liquid. I sometimes add salicylic acid or other preservative
to the beer, but prefer as a rule to omit so doing, I also may where carriage is
expensive lesson the quantity of water materials and form an essence to be diluted
before use, but prefer to manufacture the material to the right strength at the
outset according to the receipt above given.
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
1st Beverages resembling beer of the nature of and substantially the same as
those the manufacture of which is herein described.

page_text: 2nd In the manufacture of temperance beverages the application of pearl barley
(or its equivalent as described) malt, hops, sugar and flavouring as and in quantity,
substantially as described.
3rd The process of manufacturing beverages resembling beer, which consists in
boiling the solid matters (in porous bags) with sugar flavouring and water (whereby
the solid insoluble particles are prevented from muddying the liquor to a great
extent) separating the liquor from the bags and their contents adding barm to the
liquid and allowing it to stand for about 12 hours at about blood heat, skimming,
settling, and decanting, 'substantially as described.