CERTAIN PROCESSES OF MANUFACTURING EXTRACT AND ESSENCE OF HOP TO BE SUBSTITUTED FOR THE PLANT ITSELF IN THE MAKING OF BEER
Year: 1867

page_text: PROVISIONAL SPECIFICATION left by the said Theophile Auguste
Breithaupt at the Office of the Commissioners of Patents, with his
Petition, on the 22nd July 1867.
I, THEOPHILE AUGUSTE BREITHAUPT. of No. 15. Passage des Petites Ecuries,
Paris, in the Empire of France, Chemist, do hereby declare the nature of
the said Invention for "CERTAIN PROCESSES OF MANUFACTURING EXTRACT AND
ESSENCE OF HOP TO BE SUBSTITUTED FOR THE PLANT ITSELF IN THE MAKING OF
BEER," to be as follows:-
The hop extract is a dark brownish product which may present itself under
three forms, firstly, dry and pulverulent; secondly, soft and thick thirdly,
liquid; it has a very bitter taste. is soluble. partly in hot water and partly in
alcohol, and serves to give bitterness to beers in their making it is preferable.
as being cheaper, to crystals (other form in which the bitter principle of the
hep might be presented to the brewer). The essence of hop is a volatile liquid
[Price 8d.1

page_text: of a clear green or yellowish colour, soluble in alcohol, and serving to aromatize
all kinds of beer in their making, either before or after the fermentation.
These two products are extracted from the cultivated or from the wild hop;
the first is contained in the various parts of the plant, especially in the folioles
of the bind and in the pollen or dust which is formed in the flowers: the second,
that is to say, the essence, is only contained in the pollen. These products
therefore constitute in a very small bulk the active principle of the plant, they
preserve perfectly, and may consequently be prepared in seasons when hops
are cheap to be sold in dear seasons. The extract and the essence of hop
travelling in a bulk infinitely less than that of the raw hop, and being better
suited to transportation by sea free from all danger of damage from humidity,
offer more security to the buyer, and cost him much less than the raw hop.
As the hop loses much of its pollen, that is to say, flower dust. and two-thirds
of its essence by disication, and the various manipulations for this purpose,
I operate directly upon the fresh plant in order to draw out the greatest
possible quantity of extract as well as all the essence possible. The essential
oil is brought out by distillation in a steam bath, and collected in a Floren-
tine receiver.
The extract is prepared by displacement, firstly, in boiling water and
afterwards in alcohol, and by evaporation of the charged liquids to dryness;
after filtration the alcohol employed is withdrawn by distillation to serve for
succeeding operations.
The extraction of the essence is effected much more rapidly than that of
the extract itself, in order to operate upon the fresh plant without losing any
time, it may be submitted, firstly. to distillation, and then dried to preserve it
until the moment when the production of the extract can be undertaken.
by the said Theophile Auguste Breithaupt in the Great Seal Patent Office
on the 20th January 1868.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I. THEOPHILE
AUGUSTE BREITHAUPT, of No. 15, Passage des Petites Ecuries. Paris. in the
Empire of France, Chemist, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria. by Her Letters
Patent, bearing date the Twenty-second day of July, in the year of our Lord One
thousand eight hundred and sixty-seven, in the thirty-first year of Her reign,
did, for Herself, Her heirs and successors, give and grant unto me, the said

page_text: Theophile Auguste Breithaupt, Her special licence that 1, the said Theophile
Auguste Breithaupt, my executors, administrators, and assigns, or such others
as I, the said Theophile Auguste Breithaupt, my executors. administrators, and
assigns, should at any time agree with, and no others. from time to time and
at all times thereafter during the term therein expressed, should and lawfully
might make, use, exercise, and vend, within the United Kingdom of Great
Britain and Ireland, the Channel Islands, and Isle of Man, an Invention for
CERTAIN PROCESSES OF MANUFACTURING EXTRACT AND ESSENCE OF HOP, TO BE
SUBSTITUTED FOR THE PLANT ITSELF IN THE MAKING OF BEER," upon the condition
(amongst others) that I, the said Theophile Auguste Breithaupt, my execu-
tors or administrators, by an instrument in writing under my, or their, or
one of their hands and seals, should particularly describe and ascertain the
nature of the said Invention, and in what manner the same was to be per-
formed, and cause the same to be filed in the Great Seal Patent Office within
six calendar months next and immediately after the date of the said Letters
Patent.
NOW KNOW YE, that I, the said Theophile Auguste Breithaupt, do hereby
declare the nature of my said Invention, and in what manner the same is to
be performed, to be particularly described and ascertained in and by the
following statement:-
The hop extract is a dark brownish product which may present itself under
three forms, firstly, dry and pulverulent; secondly, soft and thick; thirdly,
liquid; it has a very bitter taste, is soluble partly in hot water and partly in
alcohol, and serves to give bitterness to beers in their making it is preferable
(as being cheaper) to crystals (other form in which the bitter principle of the
hop might be presented to the brewer). The essence of hop is a volatile.
liquid of a clear green or yellowish color soluble in alcohol, and serving to
aromatize all kinds of beer in their making either before or after the fer-
mentation. These two products are extracted from the cultivated or from the
wild hop; the first is contained in the various parts of the plant, especially in
the folioles of the bind and in the "pollen" or dust which is found in the flowers;
the second, that is to say, the essence, is only contained in the pollen. These
products. therefore constitute in a very small bulk the active principles of the
plant they preserve perfectly, and may consequently be prepared in seasons
when hops are cheap to be sold in dear seasons. The extract and the essence
of hop travelling in a bulk infinitely less than that of the raw hop, and being
better suited to sea carriage free from all danger of damage from humidity,
offer more security to the buyer, and cost him much less than the raw hop.
As the hop loses much of its pollen, that is to say, flower dust, and two-thirds

page_text: of its essence by desication and the various manipulations for this purpose,
I operate directly upon the fresh plant in order to draw out the greatest
possible quantity of extract as well as all the essence possible.
The most advantageous preparation of essence of hop is the following:
The hop cones are introduced into a lofty and spacious cylinder with double
bottom, the upper of which is changed into a diaphragm giving passage to
steam from a generator and surmounted by a capital or still head in com-
munication with a refrigerator. The steam introduced into this apparatus
beneath the diaphragm passes through the hops, the volatile principles of
which it carries into the still head to be condensed in the refrigerator, from
which the products of the distillation are collected in a Florentine receiver;
these products, consisting of distilled water, cerated matters, and essential oil,
which latter floating on the top is decanted, filtered, and carefully preserved.
The time required for an operation such as I have described does not exceed
from two to three hours, and the hop thus deprived of its volatile principles
may be dried and preserved until a convenient moment for preparing the
extract should its immediate preparation be inconvenient; it is therefore easy
to procure the requisite supply of essence while fresh hops are to be obtained,
and useless to dry them immediately after the picking, as during the desiccation
the hop loses two-thirds of its essential oil, a loss which is avoided by gathering
the essence while the hop is fresh. The fresh hop yields about one per cent.
of essence, 12 to 15 drops of which are sufficient to aromatize 22 gallons of
beer. The essential oil obtained from sulphured hops has a disagreeable smell
and transforms itself into valerianic acid of a repulsive odour, which may be
readily ascertained by distilling hops sulphured 5 or 6 months previously.
The essence of hop may be further utilized in perfumery and in the manu-
facture of liqueurs.
To prepare soft extract of hop, hops from which the essence has previously
been extracted are introduced into a boiler, a sufficient quantity of water is
added, they are submitted to decoction during from 3 to 4 hours, then passed
with expression into a filter; the residuum is replaced in the boiler, a fresh
supply of water is added, the operation is renewed as at first, and the residuum
now only consisting of cellulose will no longer contain either aqueous or
resinous principles, and may still serve for the manufacture of paper or
millboard. (Instead of submitting the hop to these repeated decoctions it
might be extracted by means of a displacing apparatus, but in this way there
would be more liquids to evaporate). The liquids collected in a vat are passed
through a flannel or strainer into an evaporating boiler (all the coagulated
fecula and other impurities will thus be separated from them) or into a con-

page_text: centrating apparatus and evaporated to the consistency of a soft or pasty
extract.
For the preparation of the dry extract, which is more concentrated and
preserves better than the soft extract. this latter is spread in thin coats on
enameled cast-iron plates, which are then placed in a store heated to 25
degrees or thereabout. In this manner all the water evaporating a dry and
pulverizable extract is obtained, which must be preserved in hermetically
closed bottles. The yield in dry extract is from 40 to 50 per cent., and from
3 to 4 ounces is required for the preparation of 22 gallons of beer.
The preparation of the extract being more complicated than that of the
essence. it is well to operate upon the fresh hop for the extraction of the
essence, and afterwards to dry it to preserve it until required; in this manner
supplies of essence would be secured in the autumn. and extracts be made
during the entire year. Operating with alcohol is superfluous, inasmuch as
the little resinous principle which might still be extracted from the hop
residuum would precipitate in the vat in which the fermentation of the beer
takes place.
In witness whereof, I. the said Theophile Auguste Breithaupt. have here-
unto set my hand and seal, this Thirteenth day of January, in the
year of our Lord One thousand eight hundred and sixty-eight.
T. A. BREITHAUPT. (L.S.)