Improvements in or Appertaining to Compounds Applicable for the Manufacture therefrom of Ale, Stout, Porter, Lager, and other like Liquors, and in Apparatus for Making said Compounds.
Year: 1886

page_text: Date of Application, 28th Sept., 1886.
Complete Left, 28th June, 1887.
Complete Accepted, 2nd Sept.,
1887.
Improvements in or Appertaining to Compounds Applicable for the
Manufacture therefrom of Ale, Stout, Porter, Lager, and other
like Liquors, and in Apparatus for Making said Compounds.
+
I, ERNEST MANBRÉ of 30 Argyle Road, Garston in the County of Lancaster,
Brewer, do hereby declare the nature of this invention to be as follows:-
It is a well known fact that all beers brewed according to present processes is more
or less liable to acetification and that it is consequently defective in quality.
Saccharine solution or worts obtained either from malt or a mixture of malt and
cereal or vegetable farinaceous substances contains in solution besides the usual useful
bodies commonly called dextro-maltose a proportional injurious amount of nitrogenous
matters, essential oil as well as different acid and salts which are the sole causes of
the deterioration of the beer.
It is also fully recognised that the criterion in the value of the beer for its keeping
properties depends solely on the removal of the above named bodies, and practical
brewers have always believed that in the process of boiling the aforesaid wort with
hops for more or less a time, or that in adding at different stages of the brewing
process a larger or smaller proportion of pure saccharine the above evils would be
removed.
Unfortunately experience has shown that such was not the case and although a
great progrees has been made towards getting a finished wort which when fermented
is called, ale, stout, porter, Lager or any other alcoholic beer, with the least possible
amount of nitrogenous or other substances, the result has still proved insufficient
owing to the active objectionable element still remaining more or less unneutralized.
Now beer being supplied by brewers to their customers in casks it has a tendency
when tapped to acetification or "to go flat" owing to the presence of the objectionable
elements previously mentioned being brought into contact with the air. Hence a
great loss is sustained by brewers at large.
Small and home brewers, also private customers are the most subjected to that great
drawback on account of either their moderate or limited consumption. It is a source
of serious inconvenience because they must either drink the beer in an oxydised state
or leave or throw away a certain residue or bottom which will often represent the ninth
or tenth of the quantity in the cask.

page_text: Now I have found that by employing my improved process of treating the worts
with extract of hops I can remove the whole nitrogenous and other objectionable
matters. The purified wort thus obtained being condensed by evaporation in vacuo to
a sirupy consistence, will keep for any length of time under any climate, and as it
will be easily dissolved when needed to be used, yeast will have only to be added
in the ordinary way to a solution made in given quantities, to set it in fermentation
when will be produced a beverage possessing all the best qualities of beer of a superior
standard as to keeping properties, brilliancy, delicacy of flavour and purity.
It is easy to compute the immense advantages to be derived by all from such an
Extract, not only as a factor of making a superior glass of beer at will and cheaper
than that furnished by the brewers, but also in the saving of freight for exportation.
In carrying out my improved process I proceed as follows:-
I put in an ordinary mash tun fitted with mashing apparatus and stirrer, a quantity
of water and of unhusked and ground malt (roasted or not) as the case may be, or a
mixture of malt and any vegetable or cereal farinaceous substances in the proportion
of 3 to 4 times the water to one of malt or mixture of malt and any vegetable or
cereal farinaceous substances and I raise the temperature of the bulk to the requisite
heat so as to ensure an entire or partial saccharification as may be found convenient.
When the desired result is obtained I then add a solution of carbonate or bicarbonate
of soda or of potash or even caustic alkali, and the bulk is then introduced into a
strong copper vessel hereafter described into which, when the inlet cock is closed,
steam of from 30 pounds to 100 pounds pressure to the square inch is allowed in and
the temperature is gradually elevated so as to attain the necessary pressure when the
nitrogenous and other objectionable substances are coagulated or destroyed by the
freed soda and heat.
The purified wort is then drawn off, filtered, passed if necessary through a small
bed of char and mixed in a proper vessel with its due proportion of extract of hops
which has been previously and specially prepared by being soaked in distilled water
and subjected to high temperature under pressure so as to coagulate all impurities and
nitrogenous matter contained therein.
The mixture is then again boiled, sugar or caramel is added in the requisite quantity
demanded by the quality of the beer to be thereafter obtained therefrom and the
whole is again filtered and concentrated by evaporation in vacuo when the product is
ready for the market.
The strong copper vessel or converter for coagulating the nitrogenous substances or
making the extract of hops preferably consists of a vertical egg ended cylinder with
projecting internal flange immediately above the lower egg end carrying a segmental
perforated falso bottom. Below the false bottom steam is introduced by an annular
perforated steam pipe. At the bottom of the lower egg end is an exit orifice con-
trolled by a valve and in the upper egg end entrance holes (suitably closed when the
pressure is applied) for the materials and water.
The mode of action in making the extract of hops is as follows: The hops are
placed on the false bottom, water in sufficient quantity is added, high pressure steam
is slowly applied to boiling point, then freely till the hops are sufficiently acted upon,
then the steam is shut off and the exit valve opened, the whole liquid contents are
forced out by the pressure, the hops and coagulated albumenoids being retained by the
false bottom.
WM. P. THOMPSON & Co.,
Of 6, Lord Street, Liverpool,
Patent Agents for the Applicant.

page_text: Improvements in or Appertaining to Compounds Applicable for the
Manufacture therefrom of Ale, Stout, Porter, Lager, and other
like Liquors, and in Apparatus for Making said Compounds.
I ERNEST MANBRÉ of 30 Argyle Road Garston in the County of Lancaster Brewer
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:
It is a well known fact that beers brewed according to present processes are more
or less liable to acetification, and that they consequently soon become defective in
quality.
Saccharine solution or worts obtained from either malt alone, or a mixture of malt
and any cereal or vegetable farinaceous substances contains in solution, besides dextro-
maltose, a proportional amount of nitrogenous bitter and empyreumatic substances
different acids and salts, all of which are the causes of the deterioration of beer.
It is also well known that the value of beer as to its keeping properties depends
solely on the removal of the above stated bodies, and it has been thought that in the
process of boiling the aforesaid worts with hops for a greater or less time, or by
adding at different stages of the brewing process, a greater or smaller proportion of
pure malt saccharine, the above evils would be removed.
Unfortunately, experience proves that such is not the case, and although a great
progress has been made towards getting a wort, which when fermented is called ale,
stout, porter, lager or other beer, with the least possible amount of nitrogen or acids,
the result has been unsatisfactory owing to the presence of the objectionable active
element still remaining unneutralized.
Beer, being now generally supplied by brewers to their customers in casks of
different sizes, it is very liable to deteriorate unless drawn off rapidly, in which case
the quality of the beer remains good. But customers who use it slowly find that it
has a tendency to acetification, or to go flat owing to the objectionable elements
previously mentioned still remaining unneutralized, being brought into contact with
the air. In fact a great loss is constantly being sustained by brewers and consumers
at large. Small and home brewers and private consumers are the most subjected to
that great drawback on account of their moderate or limited consumption being
a source of serious inconvenience, and loss, as they must either drink the beer in an
oxydised state or throw it away when it gets sour. This and the bottoms sometimes
represents a large per-centage of the contents of the cask.
Now I have found that by employing my improved process of treating the worts
with hops, I can remove the entirety, or as much as require of the nitrogenous and
objectionable matter. This said purified wort after having been boiled with extract of

page_text: hops being condensed by evaporation in vacuo to a syrupy consistence will keep for
any length of time. It is easily soluble when needed to be used, and can be fermented
in the ordinary way. By this means I produce a beer of a superior standard as to
keeping properties, brilliancy, delicacy, flavour, and purity.
It will be easy to compute all the advantages thus to be derived not only as a
factor in the method of making a superior class of beer at will, with all requisite keeping
properties, but also with regard to price in comparison with the cost of brewing by
the ordinary method, and in the great saving of bulk for shipment purposes.
In carrying out my improved process, I will take as an illustration the manufacture
of 100 lbs. of extract for mild ales purposes, I proceed as follows:-I put in an
ordinary mash tun fitted with feeder, stirrer, rakes, and worm about 70 gallons of
water which I raise to a temperature of about 100 degrees Fahrenheit, when the
mixture of raw grain ground in flour and unhusked is added through the feeder in
the proportion required for the quality of the beer to be obtained, being mild ales, the
quantity will be 100 lbs. avoirdupois. The stirrer having been started the mixture
is gradually heated to boiling point by steam, and kept boiling until the whole of the
starch is dissolved when the temperature is allowed to subside from 212 degrees
Fahrenheit to 175 degrees Fahrenheit. The malt is then added through the feeder
(25 lbs) and when well mixed the stirrer is stopped and the bulk allowed to rest or
settle, during which time the dissolved starch under the influence of the diastase
of the malt is converted into dextro maltose or dextrose; when, on testing, it is found
that all the starch has been converted, the stirrer is started again, the temperature is
carried to boiling point, a solution of alkaline substances, preferably carbonate of soda
(of the strength of from 1 to 2 per cent) is added in proportion to the nitrogenous
and other oily substances contained in the grains used in the washing, and the whole
is taken into the copper apparatus shown in the drawings, which is capable of resisting
a pressure of 100 lbs. to the square inch into which the worts are submitted to a
pressure of from 60 to 90 lbs. (a temperature of from 290 to 320 degrees Fahrenheit).
The object of this treatment being to coagulate and distil off under high temperature
all the oils, salts (volatilizable at that temperature) acids nitrogenous, and other
objectionable matters contained in the wort.
The purified wort is then filtered through proper appliances pressed through a small
bed of charcoal if judged expedient and conveyed into a copper, when it is mixed
with the proportion of extract of hops necessary to the quality of the beer, it is then
boiled for half an hour to one hour, filtered again and conveyed into a vessel, when
it is mixed with the required quantity of saccharine or caramel to produce the quantity
of beer to be thereafter obtained therefrom, and the whole is concentrated by incor-
poration in vacuo until it reaches 40 to 42 degrees Beaumé when the product is ready
for the market. The manufacture of extract for other fermented liquor, such as
port, stout, beer etcetera differs only in varying the ingredients and quantities as will
be well understood by any brewer. The extract of hops I obtain in the following
nanner:
I soak hops in about one and a half times their weight of distilled water for
12 hours and I introduce the bulk in the copper apparatus previously mentioned,
which as stated is capable of resisting 100 lbs. to the square inch, I then introduce
steam so as to raise the temperature to from 212 to 300 degrees Fabrenheit, according
to the age of the hops used, and the quantity of nitrogenous matter it contains. The
liquor thus obtained is then strained off through the perforated false bottom and
condensed to the density necessary by evaporation in vacuo.
I will now describe the copper apparatus I use, and which is capable of resisting
100 lbs. to the square inch, and which is set forth in the drawings hereunto annexed
in which,
Figure 1 is an elevation showing the apparatus, half in front elevation, and half in
sectional elevation.
Figure 2 is a plan of the top of the apparatus.
Figure 3 is a plan, half of which shows the perforated false bottom, and half of
which the semi-spherical bottom, with perforated plates removed.

page_text: It is composed of two copper cylinders A and B, and a semi-spherical top and
bottom C, and D. The whole is strongly connected with flanges bolted together so
as to ensure perfect safety.
Between the semi-spherical bottom D, and bottom cylinder joint there is placed a
flange E upon which rests the movable perforated false bottem F, formed in several
pieces as shown, so as to be inserted through the man-hole I. This false bottom is
used in connection with the manufacture of the extract of hops. It is secured by a
copper bar G with two brass bolts H H. Through the man-hole I, the hops strained
under pressure, and also the perforated false bottom can be removed at will."
On the semi-spherical top C are the inlet worts tap J, air tap K, steam guage Land
sample tap M. The man-hole N is to allow the introduction of the soaked hops above
referred to. On the semi-spherical bottom D is the inlet steam tap O with perforated
worm P, and discharge tap Q.
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. The manufacture and use in the making of all beer, porter, stout, lager and the
like, of the new or improved extract or compound, consisting of dextro maltose,
extract of hops and saccharine materials purified from oil, nitrogenous matters and
easily volatilized salts and acids, substantially as described.
2nd. The purification of the worts (obtained substantially as herein described), by
adding alkali and boiling the solution under pressure, substantially as and for the
purposes described.
3rd. The manufacture of an "Extract of Hops" free from nitrogenous matter, by
boiling hops in distilled or pure water, under a high pressure and temperature and
concentrating substantially as herein described.
4th. The apparatus as a whole for the manufacture of compounds such as described
under pressure, substantially as set forth in the accompanying drawings.
5th. The process of making a concentrated extract for making beer, ale, and the
like, which consists in making wort in any usual manner, adding alkali and heating
to about 100 lbs. to the square inch, adding extract of hops similary heated and
condensed, and saccharine materials and condensing.
Dated this 27th day of June 1887.
WM. P. THOMPSON & Co.,
Of 6, Lord Street, Liverpool,
Agents for the Applicant.