IMPROVEMENTS IN THE TREATMENT OF HOPS AND IN THE PRODUCTION THEREFROM OF THE SEPARATE ACTIVE.. PRINCIPLES OF THE HOP TO BE USED IN THE BREWING OF BEERS, ALES, STOUT AND PORTER AND ALSO THE PRODUCTION OF LUPULINE (HOP BITTER). FOR MEDICAL AND MEDICINAL PURPOSES "
Year: 1882

page_text: LETTERS PATENT to William George Forster of Streatham Common in the
County of Surrey for an Invention of "IMPROVEMENTS IN THE TREATMENT
OF HOPS AND IN THE PRODUCTION THEREFROM OF THE SEPARATE ACTIVE..
PRINCIPLES OF THE HOP TO BE USED IN THE BREWING OF BEERS, ALES,
STOUT AND PORTER AND ALSO THE PRODUCTION OF LUPULINE (HOP BITTER).
FOR MEDICAL AND MEDICINAL PURPOSES
"
PROVISIONAL SPECIFICATION left by the said William George Forster at
the Office of the Commissioners of Patents on the 29th June 1882.
WILLIAM GEORGE FORSTER of Streatham Common in the County of Surrey.
"IMPROVEMENTS IN THE TREATMENT OF HOPS AND IN. THE PRODUCTION THEREFROM
OF THE SEPARATE ACTIVE PRINCIPLES OF THE HOP TO BE USED IN THE BREWING
ALES STOUT
BEERS
ALSO
PORTER AND
THE PRODUCTION OF LUPULINE
Or
AND
(HOP BITTEE) FOR MEDICAL AND MEDICINAL PURPOSES
"
This invention has for its object improvements in the treatment of hops and the
production therefrom of the separate active principles of the hop to be used in the
brewing of beers, ales, stout and porter and also the production of Lupuline (Hop
Bitter) for Medical and medicinal purposes.
It has hitherto been the usual practice first to kiln dry the hops and in using
hops to produce the different kinds of beer, to coil the hops with a portion of the
wort for the purpose of extracting from the hops, their four chief constituents or
active principles which are necessary for the production of good and wholesome
1-

page_text: they are only partly and very incompletely extracted, two of them in the course of
the brewing process during the boiling or afterwards are partly evaporated and
partly separated in an insoluble form and one of the constituents of the hops being
very insoluble in water and being brought into connection with a small part
only of the wort instead of with the whole is in great part wasted, all these
inconveniences and losses are intended to be removed by my invention.
I subject by preference freshly picked hops or it may be kiln dried hops to a
process of distillation with water or steam to separate the essential oil which
constitutes the "flavoring" matter. After this the distilled hops are extracted
with bisulphide of Carbon; the extract is afterwards separated from the bisulphide
of Carbon completely and neutralized with a solution of caustic potash or caustic soda
and so used for brewing purposes it constituting the "bittering" and "keeping"
matters.
In order to manufacture Lupuline for medical and medicinal purposes the above
extract, after being freed from bisulphide of carbon, is dissolved in alcohol and
filtered. The alcoholic solution is separated from the residuum which residuum is
dissolved in ether. This solution is shaken with a solution of caustic potash
or caustic soda, and the lupulate of potash or soda so formed is separated from
the ether solution by shaking with distilled water and preserved for medical or
medicinal use.
now
The hops remaining after extraction with bisulphide of carbon, are
extracted with steam, the watery extract being afterwards carefully freed from
water by evaporation either in the ordinary way in the atmosphere or in vacuo
as in the concentration of sugar solutions. This produces "hop tannin" and
constitutes the "clarifying matter."
. By these different processes, the four chief constituents of the hop are extracted
and separated, instead of as now being in a great measure wasted, and are made
completely and perfectly applicable to the process of brewing and to the production
of ales, stout, porter and every kind of beer, and the Lupuline is brought into the
more convenient form of a lupulate for medicinal or medical purposes
By using the bittering matter produced under this process the yeast will not be
bitter as at present and will therefore be a very valuable food for cattle on account
of the large amount of nitrogen contained it, and the absence of the hops from the
worts will be a saving to the Brewer there being then no wort retained in hops as
is at present the case.
By using the flavoring matter produced by this process the brewer can at any
and all times of the year produce beers of good and equal flavor.
By this process, the first value of the hop is maintained instead of as now
deteriorating day by day.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said William George Forster in the Great Seal Patent Office on the
29th December 1882.
WILLIAM GEORGE FORSTER of Streatham Common in the County of Surrey.
"IMPROVEMENTS IN THE TREATMENT OF HOPS AND IN THE PRODUCTION THEREFROM
OF THE SEPARATE ACTIVE PRINCIPLES OF THE HOP TO BE USED IN THE BREWING
OF BEERS, ALES, STOUT AND PORTER AND ALSO THE PRODUCTION OF LUPULINE
HOP BITTER) FOR MEDICAL AND MEDICINAL PURPOSES
This Invention has for its object improvements in the treatment of hops and
the production therefrom of the separate active principles of the hop to be used in
the brewing of beers ales stout and porter and also the production of Lupaline
(Hop Bitter) for medical and medicinal purposes.
It has hitherto been the usual practice first to kiln dry the hops and in using
hops to produce the different kinds of beer to boil the hops with a portion of the
wort for the purpose of extracting from the hops their four chief constituents or
active principles which are necessary for the production of good and wholesome
beer ale or stout namely.-
The flavouring matter i.e Essential oil,
The Bittering matter i.e. Lupuline.
The keeping matter i.e. Resinous matter.
The Clarifying matter i.e Hop. Tannin
But these four hop constituents or active principles are of such different chemical
natures that by the process of boiling as now practiced in the operation of brewing,
they are only partly and very incompletely extracted, two of them, in the course
of the brewing process during the boiling or afterwards are partly evaporated and
partly separated, in an insoluble form and one of the constituents of the hops
being very insoluble in water and being brought into connection with a small
part only of the wort instead of with the whole is in great part wasted. All these
inconveniences and losses are intended to be removed by my invention.
I subject by preference freshly picked hops or it may be kiln dried hops to a
process of distillation with water or steam to separate the essential oil which
constitutes the "flavouring" matter. After this the distilled hops are extracted
with bisulphide of carbon, the extract is afterwards separated from the bi-
sulphide of carbon completely and neutralized with a solution of caustic potash
or caustic soda and so used for brewing purposes it constituting the "bittering"
and "keeping" matters.
In order to manufacture Lupaline for medical and medicinal purposes the above
extract after being freed from Bisulphide of carbon is dissolved in alcohol and
filtered. The alcoholic solution is separated from the residuum which residuum
is dissolved in ether. This solution is shaken with a solution, of caustic potash
or caustic soda and the Lapulate of potash or soda so formed is separated from
the Ether solution by shaking with distilled water and preserved for medical or
medicinal use.
.
The hops remaining after extraction with bisulphide of carbon are now extracted
with steam the watery extract being afterwards carefully freed from water by
evaporation either in the ordinary way in the atmosphere or in vacuo as in the
concentration of sugar solutions. This produces "Hop Tannin "and constitutes the
Clarifying matter."
И
By these different processes the four chief constituents of the hop are extracted
and separated instead of as now being in a great measure wasted and are made

page_text: into the more convenient form of a Lupulate for medicinal or medical purposes.
By using the Bittering matter produced under this process the yeast will not
be bitter as at present and will therefore be a very valuable food for cattle on
account of the large amount of nitrogen contained in it, and the absence of the
hops from the worts will be a saving to the Brewer there being then no wort
retained in hops as is at present the case.
By using the flavoring matter produced by this process the Brewer can at any
and all times of the year produce beers of good and equal flavour.
By this process the first value of the hop is maintained instead of as now
do criorating day by day.
In order that my said Invention may be most fully understood and readily
carried into effect I will proceed to describe more in detail the manner in which
I prefer in practice to operate.
EXTRACTION OF THE FLAVOURING MATTER.
I take the hops as fresh as I can obtain them and by preference sun dried
although they may be gently dried by artificial heat and I place them in a metal
cylinder about 4 feet in diameter and 10 feet high and having a perforated inner
bottom. The cover of the cylinder fits air tight and a pipe passes from it to a
condensing worm which is surrounded with cold water. Steam is admitted
underneath the false bottom and passes up amongst the hops. The steam carries
forward the essential oil with it to the condensor. The liquid running from the
still separates into two layers of which the upper oily layer is the flavoring
essential oil which it is the object of the process to separate, it requires no further
treatment and is preserved in bottles for use. The watery layer still contains
some essential oil and to avoid the loss of this it is used to furnish steam
for another operation. Hot air is passed through the cylinder to dry the hops;
they may then be packed for storage or the further treatment may be at once
proceeded with.
EXTRACTION OF THE BITTERING AND KEEPING MATTERS.
For this purpose the hops are placed in a vessel to which a closely fitting lid or
cover is then applied. The vessel is then filled with bisulphide of carbon and
allowed to stand for some hours; after which the bisulphide is drawn off. By
successive treatments all that is soluble in bisulphide of carbon in the hops is
removed and the bisulphide becomes saturated or nearly so with the soluble
matter. The bisulphide of carbon solution is then distilled at a gentle heat and
condensed to be again used. The extract is left in the still which is drawn off
whilst quite liquid and treated in another still of much smaller size to complete
the separation of the Bisulphide. The extract has then a treacly consistency and
in this state it is dissolved in a strong solution of caustic soda The alkaline
solution is concentrated by preference in vacuo until it becomes viscous and is then
ready for use it should be stored in closed vessels.
The hops after treatment with bisulphide are steamed in the same vessel to draw
off the Bisulphide which is condensed for re-use.
EXTRACTION OF THE CLARIFYING. MATTER.
The steamed hops from the last operation are boiled with water, the liquor is
drawn off clear and is then evaporated preferably in a vacuum pan to the con-
sistence of treacle and is then placed in bottles or closed vessels in which it is
preserved for use.
I would further state that the flavouring matter of the hop is extremely liable to
oxidation and to B certain extent to volatilization; these two deterioating

page_text: processes are in the most powerful manner supported by the kiln drying, and by
the addition of burning sulphur. By the latter the very small amount of flavour
remaining in the hop is spoiled through the formation of Valerianic acid brought
about by the sulphurous acid arising from the burning sulphur and which serves
no useful purpose but bleaches the hop at the expense of its most valuable
constituent the flavor." By my process this most valuable and indispensable
constituent is retained in its full natural beauty and amount-it is isolated so that
it may be stored for any length of time in closed bottles and preserved from
oxidation and volatilization.
The Lupuline or bittering matter is very intimately connected and enwrapped
with the resinous matter and in this state Lupuline and resin are not soluble in
water nor soluble in liquids not containing alcohol or other solvents.
The boiling heat of the wort is sufficient to melt a small part of the resin out
and with it a part of the enwrapped Lupuline which is kept suspended in the wort,
by fermenting the wort alcohol is formed and in proportion to the alcohol some
Lupuline and Resin is now brought into solation and all the surplus is in an
insoluble state precipitated with the yeast and nitrogenous matter.
By my process the lapaline is in the form of a lapulate and so is very soluble in
the wort therefore the whole amount added will be kept dissolved in the ale &
and the weakest kinds of beer will through the resin partly soluble in water by
my process be preserved and guarded against becoming sour.
The Tannin in comparison with the other constituents is contained in the
greatest proportion in the hop but it is now wasted, as but a very small portion
of the wort is boiled with the hops in closed vessels and this small portion extracts
but a part of the Tannin.
By my process the whole amount of Tannin can be used and utilized. It is to
be boiled with the whole amount of the wort-no other clarifying matter is wanted
and any surplus of tannin is by the fermentation changed into alcohol.
I will now give a short explanation on the Brewing process.
When the wort is put into the copper for boiling, the Tannin Lupuline and Resin
are added to it directly, nearly the whole will be dissolved, a very small part
being suspended swimming--the Tannin thus has ample time to connect itself with
the nitrogenous matter in every part of the wort. Straining the wort is not
required but it can be cooled directly-now when the wort is ready for the
fermenting tub the flavour is mixed with it with great carefulness before the
addition of the yeast and will produce an ale & of an unprecedented flavour,
brightness, and palatableness.
Having thus described the nature of my said Invention and the manner of
performing the same I would have it understood that what I claim :-
First. The treatment substantially as described of the fresh hops to separate the
flavouring inatter or essential oil.
Second. The treatment of hops substantially as described to separate from
them the bittering matter of Lupuline and the keeping or resinous matter and the
preparation by which these matters are rendered readily soluble.
Third. The further treatment, substantially as described of hops from which the
essential oil, the lupuline, and the resinous matter have been extracted to separate
the tannin and prepare the same for use.
In witness whereof I the said William George Forster have hereunto set my
hand and seal this Twenty ninth day of December in the year of our Lord