IMPROVEMENTS IN BREWING
Year: 1883

page_text: PROVISIONAL SPECIFICATION left by Henry Edward Newton at the Office
of the Commissioners of Patents on the 18th January 1883. Communicated
to him from abroad by Monsieur Julien Puvrez of Lille in the Republic of
France.
HENRY EDWARD NEWTON of the Office for Patents 66 Chancery Lane in the
County of Middlesex, Civil Engineer "IMPROVEMENTS IN BREWING" [Communi-
cated to him from abroad by Monsieur Julien Puvrez of Lille in the Republic of
France.]
This invention relates to improvements in that part of the brewing process in
which the operation of boiling the wort takes place, and to the preparation of the
hop element to be added to the wort, and the invention is described by my Foreign
correspondent in the following manner viz:―
I economize greatly the doses of hops habitually used in Brewing by the treat-
ment which follows; such treatinent presenting at the same time the advantage of
improving the keeping quality of the Beer and of rendering it more easily clarified.
The wort being placed in the boiler or copper I bring it to boiling point, and I
then add thereto a sufficient dose of tannin to precipitate the greater part of the
excess of nitrogenous matters which it contains. In ascertaining the amount of
tannin to be used the quantity of tannin which will be introduced later on by the
addition of the hop element, must be taken into consideration.
After the wort containing the tannin has boiled for one hour or so, I allow it to
flow direct to the cooling vat, and I leave it there until its temperature is lowered
to about 167 degrees Fahr, or even a lower temperature.
During this period of rest in the vat, the greater quantity of the nitrogenous
matters in suspension will precipitate, and the wort becomes oxygenated, at the
same time that it becomes purified. I then return it to the boiler or copper
causing it to pass through one or several filter bags and I filter also the deposits
from the vats.
The boiler or copper being thus refilled with wort I cause it to boil rapidly and
then I add the hops thereto.
Instead however of introducing the natural hops into the Boiler or copper I
submit them first to the following treatment.

page_text: In an alembic, or other distilling apparatus heated by steam, either by contact
or injection, or heated by naked fire, I submit all or part of the dose of hops
required for the brewing, to distillation so as to extract the volatile oils which I
collect in special receptacles, separating or dividing the products of distillation if it
is desired to perfume the beer only with the finest aroma of hops.
This distillation of the aroma of the hop is effected best in a certain proportion
of malt syrup diluted with water. It can also be effected in any other matter of a
sugary nature, or in an alcoholic solution, or even in plain water.
The volatile oils of the hop being thus distilled and collected, to be added later
on to the wort in the gyle tun, either during the fermentation or after, and that
in doses according to the fancy of the Brewer, I introduce into the boiler or copper
the hop and the liquid-in which it has boiled, in order to extract completely from
it the bitter resin and the tannin which pass into the wort.
For this purpose I boil the wort during several hours which may now be done with-
out injury, the volatile oils of the hop baving been already collected.
The boiling
terminated, instead of passing the wort to the cooling vat I filter it, and then pass
it to the gyle tun, over a refrigerator of any suitable construction.
The advantages of this treatment of the wort and of the hop are the following.
The wort during its period of rest in the vats, before hopping becomes oxygenated
and purified, and it receives all the useful properties that the hop contains.
The aromatic oils of the hop which have been collected separately, can as before
mentioned be added to the wort or. to the beer in any proportions that may be
desired.
\
The extraction of the tannin and of the resin from the hops becomes all the
more complete inasmuch as they may be boiled as long as desired without risk.
Further by passing the wort straight or directly to the refrigerator, or at least not
allowing it to remain, except for a short time, in the cooling vats, the bitter resin
is preserved, instead of being precipitated in great part with the sediment or lecs
and extraneous matters in suspension in the wort as is generally the case when the
wort is allowed to cool in vats.
With the treatment that I have indicated a much greater proportion of resin
passes thus in the wort for the fermentation and it contributes to moderate and to
regulate the course of the fermentation.
With this mode of working the doses of hops habitually used may be greatly
diminished, and at the same time the keeping qualities of the beer will be improved,
and the clarification rendered inore easy.
I may add that instead of submitting the hops to distillation, they may be
treated (the other operations remaining the same) in closed vessels so as to cause
the essential oils they contain to pass into the liquid in which they undergo
infusion or decoction. It is necessary in this case by a suitable arrangement to
cool this liquid in order to add it later on to the wort of the brewing in the
gyle tun.
The hop taken out of the apparatus should be subjected to boiling in a copper or
boiler as in the case of distillation.