NEW OR IMPROVED PROCESS FOR MANUFACTURING ALL KINDS OF BEER
Year: 1881

page_text: PROVISIONAL SPECIFICATION left by Henri Adrien Bonneville at the Office
of the Commissioners of Patents on the 23rd September 1881. A com-
munication by Denise Cornilliac, wife of Adrien Ralu, of Rue Condorcet,
Paris, France.
HENRI ADRIEN BONNEVILLE, of the British and Foreign Patent Offices, 8, Ruo
de la Chaussée d'Antin, Paris, France, and 90, Cannon Street, in the City of London,
Patent Agent.
"NEW OR IMPROVED PROCESS FOR MANUFACTURING ALL KINDS
OF BEER."
A communication by Denise Cornilliac, wife of Adrien Ralu, of Rue
Condorcet, Paris, France.
This Invention relates to the addition of the febrifuge, antiseptic, stomachic
and antispasmodic principles of orange-peel, lemon-peel, angelica root, and of the
flowers and leaves of wormwood, to that peculiarly refreshing, analeptic and
depuratory beverage beer, and to gaeeifying the beer thus manufactured or
treated.
This process can be applied either by fermentation and decantation, or by the
introduction of essences or of concentrated liquors.
The cold principles of the hop being opposed by the aromatic principles of the
above-named substances balance each other and form wholesome beverages of
undoubted utility, these substances entering in infinitesimal proportions only into
the composition of the beer, of which they increase the salutary properties and
insure its keeping for any length of time and in any climate.
The process by fermentation and decantation consists in adding to the fermented
wort before it is drawn off from the vats to be put into casks the following
ingredients:-
1st. For beer punch three or four kilos of fresh lemon-peel and half a kilo of
angelica root per 100 litres of beer, the whole chopped fine and allowed to
macerate for 24 hours, and then decanted and put into casks. If dried peel is
used it will be necessary to allow it to macerate for at least two or three days
before decanting. Should the beer not be limpid it must be clarified in the usual
manner, after which three or four litres of rum or cognac are to be added.
2. For beer-curaçao three or four kilos of sweet-orange peel and half a kilo of
Mandarin-orange peel per 100 litres of beer; or instead of these dried bitter-orange
peel may be used and half a kilo of angelica root, the whole chopped fine; the
same process as above for beer-punch is then proceeded with, the only difference
being, that instead of rum or cognac white brandy is used, in order to dissolve the
small quantities of essential oil that may remain unalisorbed by the beer.

page_text: 3rd. For beer-vermuth. Two kilos of wormwood leaves, half a kilo of worm-
wood flowers, and half a kilo of angelica root per 100 litres of beer are left to
inacerate for one or two days; the beer is then decanted and clarified if necessary,
and two or three litres of white brandy are afterwards added.
The process for essences and concentrated liquors consists as follows:-
Very clear limpid beer is chosen and left to stand for twenty four hours, after
which the following essences are added:-
1st. For beer punch. Twenty drops of concentrated lemon liquor, commonly
called curaçao bergamot, which is employed in the proportion of five grammes per
litre of liquor, then three drops of angelica liquor, which is employed in the same
proportions by liquor dealers; these are dissolved in a spoonful of rum or cognac
and form the quantity for one bottle of beer. In this proportion the mixture is
poured into empty bottles of a capacity of about 74 to 76 centilitres, which are
then filled up with beer and immediately corked.
2nd. For beer-curaçao. Twenty drops of concentrated orange liquor and three
drops of angelica liquor, and the same process as above, only that instead of rum
or cognac white brandy is used.
3rd. For beer-vermuth. From ten to twelve drops of concentrated liquor of
wormwood employed by liquor dealers, and three or four drops of angelica liquor
and the same process as before.
The process with single or compound spirits is identically the same, the
quantities alone vary.
When beer already highly charged with alcohol is used, only one half of the
quantities given above of rum, cognne or white brandy are to be added.
Beer thus manufactured or treated is not inclined to sparkle, on account of the
essentially antiseptic or anti-fermentable principles that have been introduced into
it; in order to obviate this disadvantage and also to further a more rapid mixture
öf all the constituent parts of these beers, I gaseify them by means of a gaseous-
water apparatus at a pressure of from two to three atmospheres, which may be
increased up to five, but in this case the beer must be put into syphons or it will
burst the bottles. In this manner the beer becomes so charged with carbonic acid
gas that it flows out of the bottles like cream, and retains its froth for a con-
siderable time.