An Improved Fermenting Process for Beer, Wine, and other Fermentable Liquids.
Year: 1890

page_text: Date of Application, 15th Apr., 1890
Complete Specification Lefi, 15th Jan., 1891-Accepted, 21st Feb., 1891
An Improved Fermenting Process for Beer, Wine, and other
Fermentable Liquids.
I, JOHANN SALOMON, of Brunswick, in the German Empire, Brewery Proprietor,
do hereby declare the nature of this invention to be as follows:-
This invention consists in sterilising the fermentable liquid after a first
fermentation and effecting a second fermentation by the use of head yeast, ground
yeast, wine yeast or other suitable yeast.
The object of the invention is to enable brewers to give their beers greater
keeping power and make them more regular in quality at the same time rendering
them more suitable for transport and their cold storage unnecessary.
The brewing, cooling and first fermenting processes may be carried out in the
ordinary way although some kinds of yeast are better adapted for the purpose
than ordinary yeast. To prevent infection it is desirable to carry out the cooling
process as far as possible under exclusion of the atmosphere and provision of pure
air.
After the first fermentation is complete, the liquid beer for instance-is sterilised
by means of a contrary current heating and cooling apparatus or in another way,
it being heated to about 60° Reamur, cooled and passed into clean vessels. It is
then clarified (or clarification may have been effected previously to reaching the
vessels) and then the second fermentation effected in using as pure a yeast as
practicable.
The process may be modified by sterilising the liquid after the first or second
fermentation and then impregnating the same with carbonic acid or this impreg-
nation may be effected after arrival of the liquid at its destination.
Dated this 15th day of dumil 1900
CAPITAINE & VON HERTLING,
89, Chancery Lane, London, W.C., Agents for the Applicant.
COMPLETE SPECIFICATION.
An Improved Fermenting Process for Beer, Wine, and other
Fermentable Liquids.
I, JOHANN SALOMON, of Brunswick, in the German Empire, Brewery
Proprietor, 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 consists in sterilising the fermentable liquid after a first or
principal fermentation so that all bacteria and other exciters of fermentation are
destroyed; in carrying out a second fermentation by the aid of any suitable
exciter of fermentation, further in sterilising the liquid after the first or second
fermentation and forcing carbonic acid into the same.
This process enables greater keeping properties to be given to beers with
greater regularity of quality at the same time rendering them suitable for
transport without the necessity of keeping them in cellars refrigerated to near
freezing point, therefore a large portion of the expenses for ice, ice stores and
cooling installations may be saved and as by the sterilisation after the first
fermentation all the yeast and bacteria are killed the subsequent fermenting
process is carried out under prevention as much as practicable of infection and
generally under more favourable conditions.

page_text: The brewing, cooling and the first fermenting process may be carried out in the
usual way only in the fermentation it is better to use a pure selected yeast than
ordinary yeast, also with a view to preventing infection it is better to carry out
the cooling process quickly under exclusion as far as possible of the atmosphere
and with provision of pure air.
After completion of the first fermentation the liquid-beer for instance-is
sterilised by means of a contrary current heating and cooling apparatus or in
another way, the same being heated under exclusion of air to about 80° Celsius
then cooled down to cellar temperature and forthwith run into clean casks. After
reaching these casks (or it may be previous thereto) it is clarified by means of
filters or other means and the second fermentation carried out with the use of a
pure yeast or if such is not to be obtained by fermenting with beers in which yeast
as pure as possible has been used or in another suitable way.
The first or principal fermentation may be surface or sedimentary fermentation
according as it may be desired to produce a beer rich in extract or alcohol and the
yeast for the second fermentation may be of any desired kind. The process,
therefore, further presents the advantage that it is not obligatory in the case of
beers that have undergone surface fermentation in the first instance to make the
second fermentation a surface fermentation also, but it is quite permissible to
change the kind of fermentation according to the character of the beer to be
produced, by using with beers which have first undergone surface fermentation,
ground yeast for a second sedimentary fermentation (and inversely) also by using
any other yeast.
The process may be varied by sterilising the liquid after the first or second
fermentation and then forcing carbonic acid into it to saturate it therewith or this
may be done after arrival of the liquid at its destination.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed I declare that what I
claim is:
1. A new fermenting process consisting in sterilising the fermentable liquid after
a first or principal fermentation so as to destroy all ferments, bacteria, etcetera, and
then carrying out the second fermentation with the use of any suitable ferments
substantially as described.
2. A new fermenting process consisting in sterilising the fermentable liquid after
the first or second fermentation and forcing carbonic acid into the same sub-
stantially as described.
11
י
T
1001
CAPITAINE & VON HERTLING,
89, Chancery Lane, London, W.C., Agents for the Applicant.