Improvements in the Process of and Apparatus for Effecting the Extraction of Hops with the Simultaneous Production of a Fine Extract.
Year: 1891

page_text: Date of Application, 9th June, 1891
Complete Specification Left, 9th Mar., 1892-Accepted, 9th Apr., 1892
PROVISIONAL SPECIFICATION.
Improvements in the Process of and Apparatus for Effecting the
Extraction of Hops with the Simultaneous Production of a Fine
Extract.
A. communication from abroad by JACOB FREDERICK THEURER, of Milwaukee,
in the County of Milwaukee and State of Wisconsin, United States of
America, Brewery Director.
I, WILLIAM PHILLIPS THOMPSON, F.C.S., M.I.M.E., of the Agency for
Foreign Patent Solicitors, 6, Lord Street, Liverpool, and 6, Bank Street,
Manchester, both in the County of Lancaster, and 323, High Holborn, in the
County of Middlesex, Civil Engineer, do hereby declare the nature of this invention
to be as follows:-
This invention relates to a process and to an apparatus for use in carrying out
the same, for effecting the extraction of hops as completely as possible, and, at the
same time, for making an extract which contains the finer aromatic constituents
of the hops and especially the bitter substance, the so-called Inpuline, so important
for the keeping and the convenient handling of beer.
The process consists essentially in mixing the quantity of hops suitable for a
brew with a part of the wort and boiling the same under pressure in an air-tight
receptacle, at the same time stirring the same by means of stirring or beating
apparatus, in such a way that the leaves of the hop flowers separate from the
stalk; the extract thus obtained is then run off into a cooling receptacle, whilst
the hops remaining in the extracting vessel are mixed with a further portion of
wort, and this mixture is thoroughly agitated, then run into the brewing pan to
be boiled in the usual manner.
In this manner, not only is a very fine extract of hops obtained, but the hops
are utilised to their fullest extent.
For obtaining the extract, the hops may be treated with water instead of
wort.
The process can naturally be also so carried out that the parcel of hops may be
divided into two parts, and each may be extracted by itself. In this case, it is
better for the extract from the first portion to remain in the cooling vessel until
the extract obtained from the second portion of the hops is added thereto. In this
method of working, the process of production of the extract has a certain resem-
blance to the process hitherto employed of adding,in two portions the quantity of
hops suitable for a brew.
The apparatus employed for obtaining the,hop extract consists essentially of an
extracting vessel and of a cooling vessel. The first is cylindrical, with a conical
bottom and a domed cover. As it is preferable to arrange the extracting vessel
above the cooling vessel and the latter itself at such a height that its contents can
be run off into the brewing pan, the extracting vessel, as a rule, traverses the
cover of the brewing chamber and may be supported by this cover.
The point of
the conical bottom of the extracting vessel is turned outwards and a conical sieve
plate is placed over the bottom. The filling orifice is situated in the cover, and it
may be hermetically closed by means of a door. A double valve is further placed
in the cover of the extracting vessel, which valve serves both as air admission
valve (during the emptying of the vessel) and also as steam escape valve (during
the boiling). This is attained through the seat of the air admission valve forming
simultaneously the valve body for the steam escape valve, and in that a spring
tends to push this valve body in an opposite direction to that of a further spring,
which acts on the valve body of the air admission valve.

page_text: The cover has further a manometer. A pipe leads into the extracting vessel,
which pipe serves for the introduction of the wort.
A vertical central shaft is arranged in the vat, the lower end of which rests in
a socket, fixed on a bridge, whilst the upper end passes through a stuffing box,
situated in the cover and rests in a collar bearing also arranged on a bridge, and
carries a spur wheel of an apparatus serving to cause the shaft to revolve. Two
horizontal pairs of arms are fixed on the shaft which passes through the extracting
vessel. The arms of cach pair stand in opposite directions, and those arms of the
two pairs which stand in opposite directions have a number of vertical stirrers.
Beneath these vertical stirring arms, cross bars are fixed to the walls of the vat
in a diametrical position, which, at the middle, loosely enclose the central shaft,
and of which arms certain halvez, running in opposite directions from the shaft, are
likewise provided with vertical cross arms, which are so placed that the vertical
stirring arms above referred to, when the shaft is revolving, pass between the
vertical arms last referred to.
At the lower end of the central shaft of the extracting vessel, scoops are fastened
by means of suitable arms bent down at right angles, which scoops have a position
corresponding to the inclination of the sieve plate at the bottom of the extracting
vessel, and, on the revolution of the shaft, pass closely over the sieve plate and
always stir up again the material lodging thereon.
A
A massive ring is fixed in the deepest part of the bottom of the extracting
vessel and forms the seat for the discharge valve, and at the same time for fastening
the inner edge of the sieve plate, the bridge which carries the socket for supporting
the central shaft and the discharge tube. The spindle of the discharge valve
passes through a stuffing box situated in the discharge tube to the outside, rests in
a second bush fixed on the aforesaid massive ring and has a hand wheel.
movable sieve plate could also be substituted for the fixed sieve plate at the bottom
of the extracting vessel. A heating coil is arranged in the vessel underneath the
revolving stirrers having a steam inlet valve and outlet valve. The heating coil
could also be arranged under the sieve plate or the bottom, and could be made
double and so serve as a heating chamber.
The space between the sieve plate and the actual bottom is connected by means
of a pipe with the cooling vessel, in which a refrigerating coil is introduced through
which cold water flows, preferably from the bottom upwards.
A
This pipe runs in near the bottom of the cooling vessel. A double valve is also
fixed in the cover of the cooling vat, which serves both for admission of air and
for escape of steam.
The arrangement of this valve corresponds to the similar
valve of the extracting vessel but one of its springs may also be dispensed with so
that the exit valve is kept closed merely through the action of the weight. The
cover of the vat is preferably provided with a large opening (capable of being
tightly closed) to allow of the interior of the apparatus being well cleaned.
discharge pipe provided with a shut off valve runs from the lowest point of the
vat; the vat is further provided with an indicator of the condition of the liquid.
The hops requisite for a brewing are introduced into the vat through the
charging opening, and a suitable quantity of water or wort is run in through the
supply pipe. The wort can be forced into the extraction vat by means of a pump.
The door is then closed, the stirring apparatus is set in action, the substance
brought to the boil by means of the heating apparatus and the pressure is raised
to about one atmosphere. The stirring or beating apparatus remains constantly
in action so that the leaves of the hop flowers are loosened from the stalks,
and the extraction easily takes place. The stirring apparatus is then stopped,
the steam turned off, and after a few minutes the valve of the pipe leading to the
cooling vessel is opened, and the hot extract run through such pipe into the
cooling vessel, through the coil of which water of about ten to fifteen degrees
centigrade flows.
Fresh wort or water is added to the hops remaining in the extracting vat, the
agitating apparatus is again set in action, and the whole, after some time, is run

page_text: into the brewing vat and boiled in the usual manner. The extract remaining in
the cooling vat may be added when the boiling is completed or during the transfer
of the wort to the cooling vat.
As already mentioned above, the parcel of hops may be divided into two parts,.
and each undergo the extraction by itself. In this case, it is preferable to com-
mence with the extraction of the first part as soon as the first wort comes from
the mash tub.
Dated this Sth day of June 1891
WM. P. THOMPSON & Co.,
Agents for the Applicant.
COMPLETE SPECIFICATION.
Improvements in the Process of and Apparatus for Effecting the
Extraction of Hops with the Simultaneous Production of a Fine
Extract.
A communication by JACOB FREDERICK THEURER, of Milwaukee, County of
Milwaukee, State of Wisconsin, United States of America, Brewery Director.
I, WILLIAM PHILLIPS THOMPSON, F.C.S., M.I.M.E., of the Agency for
Foreign Patent Solicitors, 6, Lord Street, Liverpool and 6 Bank Street,
Manchester both in the County of Lancaster & 323 High Holborn in the
County of Middlesex, Civil Engineer, 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 relates to a process and to an apparatus for use in carrying out
the same, for effecting the extraction of hops as completely as possible, and, at the
same time, for making an extract which contains the finer aromatic constituents of
the hops and especially the bitter substance, the so-called lupuline, so important for
the keeping and the convenient handling of beer.
The process consists essentially in mixing the quantity of hops suitable for a
brew with a part of the wort and boiling the same under pressure in an air-tight
receptacle, at the same time stirring the same by means of stirring or beating
apparatus, in such a way that the leaves of the hop flowers separate from the
stalk; the extract thus obtained is then run off into a cooling receptacle, whilst the
hops remaining in the extracting vessel are mixed with a further portion of wort,
and this mixture is thoroughly agitated, then run into the brewing pan to be boiled
in the usual manner.
In this manner, not only is a very fine extract of hops obtained, but the hops are
utilised to their fullest extent.
For obtaining the extract, the hops may be treated with water instead of wort.
The process can naturally be also so carried out that the parcel of hops may be
divided into two parts, and each may be extracted by itself. In this case, it is
better for the extract from the first portion to remain in the cooling vessel until the
extract obtained from the second portion of the hops is added thereto.
In this
method of working, the process of production of the extract has a certain
resemblance to the process hitherto employed of adding in two portions the quantity
of hops suitable for a brew.
The apparatus employed for obtaining the hop extract is shown on tlie accom❤
panying drawing-
Figure 1 being vertical section,
Figures 2 to 4 details of same, and
Figure 5 showing the arrangement of the apparatus with the mash tub and the
brewing pan as will be hereinafter described.
The apparatus consists essentially of an extracting vessel A and of a cooling
vessel X The first is cylindrical, with a conical bottom and a domed cover. As
it is preferable to arrange the extracting vessel A above the cooling vessel and the.

page_text: latter itself at such a height that its contents can be run off into the brewing pan,
the extracting vessel, as shown in Figure 5, as a rule, traverses the ceiling X of
the brewing chamber and may be supported by this cover. The point of the
conical bottom S of the extracting vessel is turned outwards and a conical sieve
plate is placed over the bottom. The filling orifice is situated in the cover B,
and it may be hermetically closed by means of a lid C. A double valve D
Figure 2, is further placed in the cover of the extracting vessel, which valve serves
both as air admission valve (during the emptying of the vessel) and also as steam
escape valve (during the boiling). This is attained through the seat 2 of the air
admission valve forming simultaneously the valve body for the steam escape valve,
and in that a spring 4 tends to push this valve body 2 in an opposite direction
to that of a further spring 3 which acts on the valve body of the air admission
valve.
The cover has further a manometer E. A pipe leads into the extracting"
vessel, which pipe serves for the introduction of the wort.
A vertical central shaft F is arranged in the rat, the lower end of which rests in
a socket G fixed on a bridge, whilst the upper end passes through a stuffing box H,
situated in the cover and rests in a collar bearing also arranged on a bridge 1 and
carries the spur wheel J of an apparatus serving to cause the shaft to revolve.
Two horizontal pairs of armis Kor L1 are fixed at 5 and 6 on the shaft F
which passes through the extracting vessel. The arms of each pair stand in
opposite directions, and those arms and L' of the two pairs which stand in
opposite directions have a number of vertical stirrers b.
Beneath these vertical stirring arms, cross bars P P and Q Q are fixed to the
walls of the vat A in a diametrical position, which, at the middle, loosely enclose
the central shaft F, and of which arms certain halves P and Q running in opposite
directions from the shaft F are likewise provided with vertical cross arms
are so placed that the vertical stirring arms above referred to, when the shaft F
is revolving, pass between them.
which
At the lower end of the central shaft F of the extracting vessel, scoops M
and M are fastened by means of suitable arms bent down at right angles, which
scoops have a position corresponding to the inclination of the sieve plate O at the
bottom of the extracting vessel, and, on the revolution of the shaft F pass closely
over the sieve plate and always stir up again the material lodging thereon.
A massive ring T is fixed in the deepest part of the bottom S of the extracting
vessel and forms the seat for the discharge valve U, and at the same time serves
for fastening the inner edge of the sieve plate, the bridge which carries the socket G
for supporting the central shaft and the discharge tube V, Figure 3. The spindle 9
of the discharge valve passes through a stuffing box 10 situated in the discharge
tube to the outside, rests in a second bush e, Figure 4, fixed on the aforesaid
massive ring T and has a hand wheel 12, Figure 1. A movable' sieve plate could
also be substituted for the fixed sieve plate O at the bottom of the extracting
vessel. A heating coil R is arranged in the vessel underneath the revolving
stirrers L L' having a steam inlet valve c and outlet valve d. The heating coil
could also be arranged under the sieve plate, or the bottom S could be made
double and so serve as a heating chamber.
The space between the sieve plate O and the actual bottom S is connected by
means of a pipe with the cooling vessel X in which a refrigerating coil his
introduced through which cold water flows, preferably from the bottom upwards:
This pipe runs in, in the case shown on the drawing, near the bottom of the
cooling vessel. A double valve is also fixed in the cover of the cooling 'vat, which
serves both for admission of air and for escape of steam. The arrangement of this
valve'corresponds to the similar valve of the extracting vessel shown in Figure 2,
but the spring 4 may also be dispensed with so that the exit valve is kept closed
merely through the action of the weight. The cover of the vat is preferably
provided with a large" opening (capable of being tightly closed) to allow of the
interior of the apparatus being well cleaned: A discharge' pipe' provided with a

page_text: shut off valve 14 runs from the lowest point of the vat; the vat is further provided
with an indicator of the condition of the liquid.
The hops requisite for a brewing are introduced into the vat A through the
charging opening, and a suitable quantity of water or wort is run in through the
supply pipe a. The wort can be forced into the extraction vat by means of a
pump N, see Figure 5. The lid C is then closed, the stirring apparatus is set in
action, the substance brought to the boil by means of the heating apparatus and
the pressure is raised to about one atmosphere. The stirring or beating apparatus
remains constantly in action so that the leaves of the hop flowers are loosened from
the stalks, and the extraction easily takes place. The stirring apparatus is then
stopped, the steam turned off and after a few minutes, the valve 11 is opened, and
the hot extract run through the pipe finto the cooling vessel, through the coil of
which water of about ten to fifteen degrees C. flows.
Fresh wort or water is added to the hops remaining in the extracting vat, the
agitating apparatus is again set in action, and the whole, after some time, is run
into the brewing vat and boiled in the usual manner. The extract remaining in
the cooling vat may be added when the boiling is completed or during the transfer
of the wort to the cooling rat.
As already mentioned above, the parcel of hops may be divided into two parts,
and each undergo the extraction by itself. In this case, it is preferable to
commence with the extraction of the first part as soon as the first wort comes from
the mash tub.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed, as communicated to me by
my foreign correspondent, I declare that what I claim is:-
1. The improvements in the process for effecting the extraction of hops with the
simultaneous production of a fine extract, which cousist in mechanically disin-
tegrating the hop clusters by an agitating apparatus, running off the first extract
and then subjecting the hops to a second extraction with fresh wort or water with
renewed vigorous agitation, substantially as described.
2. The improvements in the process for effecting the extraction of hops with the
simultaneous production of a fine extract, which consist in boiling the hops mixed
with wort or water under pressure, and simultaneously agitating the same in such a.
way that the leaves of the hop flowers are separated from the stalks, in running off
and cooling the extract, and subjecting the hops to a second extracting by mixing
them with fresh wort or water, substantially as described.
3. In apparatus for effecting the extraction of hops, the arrangement in the
extracting vat A, of stirrers partly fixed and partly revolving, the latter kind
passing between the former kind, substantially as and for the purpose set forth.
which
4. An apparatus for extracting hops, consisting of a vat A having intermeshing
stirrers partly stationary and partly rotary, of a heating apparatus R, sieve
plate and discharge tube V in combination with a cooling vessel
communicates, by means of a tube f which can be shut off, with the space beneath
the sieve plate O, all substantially as and for the purposes described.
Dated this 7th day of March 1892.
WM. P. THOMPSON & Co.,
Agents for the Applicant.