Improved Process of Manufacturing the same.
Year: 1888

page_text: Date of Application, 27th Jan., 1888
Complete Specification Left, 26th Oct., 1888
Complete Specification Accepted. 30th Nov., 1888
Improved Process of Manufacturing the same.
I ARTHUR WYNDHAM MARTIN of 567 Hyde Road, Gorton in the County of
Lancaster Physician and Surgeon do hereby declare the nature of this invention to
be as follows:-
The object of my invention is to produce from fermented malt liquors such as Alo,
Beer and Porter a non-intoxicating Beverage without impairing in other respects
the general characteristics of such liquors as beverages.
According to my process the fermented Malt Liquor is heated to a temperature
above the boiling point of alcohol which is 173 degrees Fahrenheit and maintained at
such a temperature until all the alcohol is evaporated or distilled, which can be
ascertained by the ordinary methods for determining the percentage of alcohol in
liquids.
In the course of the evaporation or distillation of the alcohol some water and all or
nearly all of the carbonic acid gas, is driven off together with some of the more
volatile flavorings such as the aromatic oil of the hops. I therefore add fresh water
or a decoction or infusion of hops or such flavorings as may be desired, to the liquid
remaining after the evaporation of the alcohol and then charge such liquid with
carbonic acid gas in the manner usual in making aerated waters.
Dated this Twents sixth dov of January 1988
W. H. S. WATTS,
Agent for the Applicant.

page_text: New or Improved Non-intoxicating Beverages and a New or
Improved Process of Manufacturing the same.
I ARTHUR WYNDHAM MARTIN of 567 Hyde Road Gorton in the County of
Lancaster Physician & Surgeon 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:-
The object of my invention is to produce from fermented Malt Liquors such as Ale
Beer & Porter a non-intoxicating beverage without impairing in other respects the
general characteristics of such liquors as Beverages.
According to my process the fermented Malt Liquor is heated. to a temperature
above the boiling point of alcohol (which is 173 degrees Fahrenheit) but the tempe-
rature is not allowed to rise above 180 degrees Fahrenheit. The liquor is maintained
at such temperature until all the alcohol is evaporated or distilled which can be
ascertained by the ordinary methods for determining the percentage of alcohol in
fiquids. I then continue the heating of the liquor (still not allowing it to rise above
180 degrees Fahrenheit) for the purpose of reducing it by evaporation to about
one half its original bulk.
In the course of the evaporating process all the alcohol, some water, and all or
nearly all the carbonic acid gas is driven off together with some of the more volatile
flavourings such as the various ethers generated with the alcohol during the process
of fermentation.
I therefore add to the liquor remaining after evaporation any flavourings, decoctions,
or infusions as may be desired and then charge such liquor with carbonic acid gas in
the manner usual in making such aerated waters as contain syrups, or other matters,
which cannot be passed through the drum of the aerating machine, that is to say,
by partially filling a bottle or other vessel with liquor obtained by the process herein-
before described and then filling it up with water charged with carbonic acid gas
under pressure.
Having now particularly described & 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) New or improved non-intoxicating Beverages produced from and having the
general characteristics of Fermented Malt Liquors.
(2) A New or improved process of manufacturing non-intoxicating beverages from
fermented malt liquors substantially as described.
Dated this a
stahan 1000