IMPROVEMENTS IN THE MANU- FACTURE OF BEER, WHICH IMPROVEMENTS IN PART RELATE TO THE PRODUCTION OF AN IMPROVED YEAST OR SUBSTANCE APPLICABLE TO OTHER PURPOSES WHERE FERMENTATION IS REQUIRED
Year: 1879

page_text: LETTERS PATENT to William Lloyd Wise, of Chandos Chambers, Adelphi, in
the County of Middlesex, for the Invention of "IMPROVEMENTS IN THE MANU-
FACTURE OF BEER, WHICH IMPROVEMENTS IN PART RELATE TO THE PRODUCTION
OF AN IMPROVED YEAST OR SUBSTANCE APPLICABLE TO OTHER PURPOSES
WHERE FERMENTATION IS REQUIRED." A communication from abroad by
Justin Dromel, of 15, Rue des Halles, Paris, France.
PROVISIONAL SPECIFICATION left by the said William Lloyd Wise at the
Office of the Commissioners of Patents on the 21st January 1879.
WILLIAM LLOYD WISE, of Chandos Chambers, Adelphi, in the County of
Middlesex. "IMPROVEMENTS IN THE MANUFACTURE OF BEER, WHICH IMPROVE
MENTS IN PART RELATE TO THE PRODUCTION OF AN IMPROVED YEAST OR SUBSTANCE
APPLICABLE TO OTHER PURPOSES WHERE FERMENTATION IS REQUIRED." (A com-
munication from abroad by Justin Dromel, of 15, Rue des Halles, Paris, France.)
This Invention has for object improvements in the manufacture of beer, which
improvements in part relate to the production of an improved yeast or substance
applicable to other purposes where fermentation is required.
A concentrated wort of beer is obtained capable of being stored without being
liable to fermentation, and when required (by the addition of the hereinafter
described improved ferment, which is likewise capable of being stored without
deterioration) converted into potable beer, having the aroma, taste, and other
qualities of a beer of the same class or corresponding quality.
The primary operations are analogous to those of ordinary beer brewing,
according to the customs obtaining in different localities, with this important
difference, that with a view to ulterior evaporation the same wort is used for two
or more successive mashings, and only about one half the usual quantity of water
is employed. Thus a wort of beer is obtained, which instead of registering 14°
to 15° registers 28° to 30° of the saccharometer. A larger quantity of hops than
usual is added, sometimes as much as double the quantity.
As soon as the wort, after having been run into the coders, is cooled down to a
suitable temperature for the purpose, it is filtered through flannel or other suitable

page_text: medium in order to get a perfectly clear liquid. No foreign fermentable matter is
introduced into the concentrated wort.
The wort having been filtered is conveyed to a vacuum evaporating pan, where
it is submitted to evaporation at a low temperature not exceeding 50° centigrade.
This pan is heated by a "close" steam worm with or without a double bottom.
The condense water produced by the evaporation is collected by a condenser.
It may be returned to the mash tun or to the boiler for the purpose of subsequent
brewings.
The degree of concentration can be advanced to any desired point; thus, in the
case of the products which have not to be transported an excessive distance, it is
stopped at the point where the syrup-meter marks 40°, which gives about 25 kilo-
grammes of concentration per 100 litres of liquid beer.
For products destined for exportation to distant parts the evaporation is pushed
until the syrup meter marks 44°, which corresponds to a reduction of % of the
first volume, or to 20 kilogrammes of concentration per 100 litres of liquid beer.
The concentration may even be carried so far as to attain a solid concentration,
but it is preferable to stop at the pasty state, shewing 44° by the syrup-meter.
When the desired degree of concentration has been attained atmospheric air is
caused to enter the evaporating pan, then a large way cock (or a valve) is opened
and heat applied; the pasty concentration is caused to run off into metallic or other
boxes, which must be perfectly tight and impermeable to air.
The concentrated wort thus obtained may be preserved almost indefinitely even
in the hottest countries. After arrival at destination, and to convert it into potable
beer, there must first be added the necessary quantity of water, according to the
strength of beer required, and in addition a ferment capable of developing the
fermentation.
For this purpose is required an imputrescible and unalterable ferment, which
may be sent with the wort endowed with equally preservative qualities, and such
that in continuous manufacture the fresh yeast of the preceding brewing may
without inconvenience be employed in lieu of the improved generating ferment.
This ferment, which constitutes a leading feature of the Invention, consists of
yeast of heer prepared as follows:-
100 kilos. of virgin yeast in the viscous state, having been collected and pressed
or filtered so as to reduce it by thickening it to about 70 kilos., that is, to a con-
sistency usual in commerce, it is thrown into a salt bath containing about 2 kilos.
of marine salt per from 20 to 30 litres of water, and agitated rapidly; after which
it is decanted, leaving the impurities deposited at the bottom of the vessel.
The yeast thus rapidly washed, and in a more liquid state than previously, is
filtered in special filters through flannel or otherwise in order to carry off the saline
Bolution; then it is thrown into a fresh bath prepared with tannic acid, so as to
register 10° to 12°.
The incorporation of from 3 to 4 litres of this tannic acid solution suffices for this
first treatment (with tannic acid), thoroughly mixing, filtering successively through
flannel of single, double, or triple thickness, or otherwise extracting about /, of
the incorporated tannic solution to complete this first washing.
Having thus obtained this yeast successively salted, treated with tannic acid
and filtered, it is poured into a new bath composed of 1%, of tannic acid solution
similar to the foregoing, and 2/, of a sufficiently diluted alcoholic solution.
After mixing afresh, and allowing a repose of from 4 to 6 hours, the yeast is
poured on a filter as before, taking care in case of the filtration having to last a
long time not to allow the temperature to rise above 10° centigrade.
After the yeast has settled and become by draining sufficiently pasty it is spread
on a wooden plank or sheet of card-board, or better, on a screen of any galvanized
metal, and as soon as it has reached a sufficient degree of plasticity to allow of its
being kneaded sufficiently, it is conveyed to a sieve through which it is lightly
pressed by the hand provided with a leather glove or a wooden stirrer.

page_text: In this manner is obtained a substance divided into a granular state, which is
dried uniformly and rapidly by a current of air at 25° or 30°, after which it is
hermetically enclosed so as to exclude nir.
By the above mentioned process a practically unalterable imputrescible ferment
is formed from good ordinary brewers' yeast.
It is to be understood that so far yeast for high fermentation suitable for highly
fermented beer has been referred to, but for yeast for low fermentation, which
however is rarely required, the treatment is the same except as respects the greater
care necessary in the washing in the first bath.
From the foregoing description it will be understood that according to this
Invention two products are obtained, whereby at any time and in any place fresh
beer may be rapidly produced, which shall be of the quality desired.
The improved yeast may be used for the fermentation of other products, which
like the worts of beer are fermentable.
In the foregoing description the strengths, temperatures, and other details aro
given approximately to explain the nature of the Invention.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said William Lloyd Wise in the Great Seal Patent Office on the 21st
July 1879.
WILLIAM LLOYD WISE, now of 7, Whitehall Place, in the City of Westminster,
late of Chandos Chambers, Adelphi, in the County of Middlesex. "IMPROVEMENTS
IN THE MANUFACTURE OF BEER, WHICH IMPROVEMENTS IN PART RELATE TO THE
PRODUCTION OF AN IMPROVED YEAST OR SUBSTANCE APPLICABLE TO OTHER
PURPOSES WHERE FERMENTATION IS REQUIRED." (A communication from abroad
by Justin Dromel, of 15, Rue des Halles, Paris, France)..
This Invention has for object improvements in the manufacture of beer, which
improvements in part relate to the production of an improved yeast or substance
applicable to other purposes where fermentation is required.
A concentrated wort of beer is obtained capable of being stored without being
liable to fermentation, and when required (by the addition of the hereinafter
described improved ferment, which is likewise capable of being stored without
deterioration) converted into potable beer, having the aroma, taste, and other
qualities of a beer of the same class or corresponding quality as usually made.
The primary operations are analagous to those of ordinary beer brewing
according to the customs obtaining in different localities, with this important
difference, that with a view to ulterior evaporation the same wort is used for two
or more successive mashings, and only about one half the usual quantity of water
is employed. Thus a wort of beer is obtained, which instead of registering 14°
to 15° registers 28° to 30° of the saccharometer. A larger quantity of hops than
usual is added, up to as much as double the quantity. As soon as the wort, after
having been conveyed to the coolers, is cooled down to a suitable temperature for
the purpose, it is filtered through flannel or other suitable inedium in order to get
a perfectly clear liquid. This filtration is considered an important feature. No.
foreign fermentable sugar is introduced into the concentrated wort. The wort
having been filtered is conveyed to a vacuum evaporating pan where it is submitted
to evaporation at a low temperature not exceeding 50° centigrade. This pan is
heated by a "close" steam worm with or without a double bottom.
The condenso water produced by the evaporation is collected in a refrigerating
apparatus (une colonne rafraichissante). It may be returned to the mash tun or
to the boiler for the purpose of subsequent brewings.
The degree of concentration can be advanced to any desired point. Thus, in the
case of the products which have not to be transported an excessive distance (trop
au loin), it is stopped at the point where the syrup-meter registers 40°, which gives
about 25 kilog. of concentration per 100 litres of liquid beer.
For products destined for exportation to distant parts the evaporation is pushed
until the syrup-meter registers 44°, which corresponds to a reduction of four fifths
of the first volume or to 20 kilog, of concentration per 100 litres of liquid beer.
The concentration may even be carried so far as to obtain a solid concentration,
but it is preferable to stop at the pasty state shewing 44° by the syrup-meter.
When the desired degree of concentration has been attained atmospheric air is
caused to enter the evaporating pan, then a large way cock (or a valve) is opened
and heat applied; the pasty concentration is caused to run off into metallic or other
boxes or vessels, which must be perfectly tight and impermeable to air.
The concentrated wort thus obtained may be preserved almost indefinitely even
in the hottest countries. After arrival at destination, and to convert it into
potable beer, there must first be added the necessary quantity of water according
to the strength of beer required, and in addition a feriment capable of developing
the fermentation.

page_text: For this purpose is required an imputrescible and inalterable ferment which may
be sent with the wort endowed with equally preservative qualities, and such that
in continuous manufacture the fresh yeast of the preceding brewing may without
inconvenience bo employed in lieu of the improved generating ferment.
This ferment, which constitutes a leading feature of the Invention, consists of
yeast of beer prepared as follows:-
100 kilos. of virgin yeast in the viscous state, having been collected and pressed
or filtered so as to reduce it by thickening it to about 70 kilos, that is, to a con-
sistency usually delivered in breweries, it is thrown into a salt bath containing
about 2 kilos of marine salt per from 20 to 30 litres of water, and agitated rapidly,
after which it is decanted, leaving the impurities deposited at the bottom of the
vessel.
The yeast thus rapidly washed, and in a more liquid state than previously, is
filtered in special filters through flannel or otherwise in order to carry off the saline
solution; then it is thrown into a fresh bath prepared with tannic acid (tannin)
and registering 10° to 12°.
The incorporation of from 3 to 4 litres of this tannic acid solution (solution
tannique) suffices for this first treatment (with tannic acid), which is terminated
after thoroughly mixing by filtering successively through flannel of single, double,
or triple thickness or otherwise, thus extracting about two thirds of the incor-
porated tannic solution. Having thus obtained this yeast successively salted,
treated with tannic acid (tannée) and filtered, it is poured into a new bath composed
of one third of tannic acid solution similar to the foregoing and two thirds of a
sufficiently diluted alcoholic solution.
After mixing afresh and allowing a repose of from four to six hours the yeast
is poured on a filter as before, taking care (by the application of some means of
refrigeration) in case of the filtration having to last a long time, not to allow the
temperature to rise above 10° centigrade.
After the yeast has settled and become by draining sufficiently pasty it is spread
on a wooden plank or sheet of cardboard, or better, on a screen of any galvanised
metal, and as soon as it has reached a sufficient degree of plasticity to allow of its
being suitably kneaded it is conveyed to a sieve, through which it is lightly pressed
by the hands provided with a leather glove or a wooden stirrer.
In this manner a substance is obtained divided into a granular state, which is
dried uniformly and rapidly by a current of air at 25° or 30°, after which it is
hermetically enclosed so as to exclude air.
By the abovementioned process a practically unalterable imputrescible ferment
is formed from good ordinary brewers' yeast.
It is to be understood that so far yeast for high fermentation suitable for highly
fermented beer has been referred to, but for yeast for low fermentation, which
however is rarely required, the treatment is the same except as respects the greater
care necessary in the washing in the first bath.
From the foregoing description it will be understood that according to this
Invention two products are obtained, whereby at any time and in any place fresh
beer may be rapidly produced which shall be of the quality desired.
The improved yeast may be used for the fermentation of other products, which
like the worts of beer are fermentable.
Having described the nature of the said Invention, and explained in what
manner the same is to be or may be performed or carried into effect, as commu-
nicated to me as aforesaid, I hereby declare that what I consider to be novel and
original and therefore claim as secured to ine under the Letters Patent hereinbefore
in part recited is,-
1. The manufacture or production of concentrated wort, substantially as herein
before described.
2. The method, substantially as hereinbefore described, of concentrating the
filtered wort and collecting the products of distillation for utilisation by the uso
of a vacuum evaporating pan with application of heat distilling and cooling.

page_text: 3. The manufacture or production of the new or improved ferment, substantially
as herein before described, and its application and use as above set forth.
In witness whereof, I, the said William Lloyd Wise, have hereunto set my
hand and seal, this Eighteenth day of July, in the year of our Lord One
thousand eight hundred and seventy nine.
W. LLOYD WISE.
(1.8.)