IMPROVEMENTS IN BREWING
Year: 1880

page_text: (Void by reason of the Patentee having neglected to file a Specification in
pursuance of the conditions of the Letters Patent.)
PROVISIONAL SPECIFICATION left by the said Paul Louis Manbré at
the Office of the Commissioners of Patents on the 3rd August 1880.
PAUL LOUIS MANBRÉ, of Valenciennes, in the Republic of France, Brewer.
"IMPROVEMENTS IN BREWING."
Hitherto it has been the practice in the production of beers to use either malt
alone or a mixture of malt and sugar, the malt being the produce of germinated
barley, and the sugar being known in the trade as Muscavado, inverted sugar,
saccharine, glucose, saccharum, and the like.
The process now in use consists in crushing the malt and subjecting the meal
and husk thus obtained to the process of saccharification by mashing, and the worts
thus produced are then boiled with hops, cooled, and fermented. When sugar is
used it is generally added to the worts in the boiler.
A few attempts have been made to use malted and unmalted big, maize, and
oats, but the results were so unsatisfactory, that the attempts were not persevered
in, except in the use of big only, but this in only one or two counties in the
kingdom.
Beers produced in the above manner contain in solution acrid and empyreumatic
substances, and an excess of nitrogenous matters arising from the husk of the
malt, the acrid and and empyreumatic substances imparting to the beer a bitter
and nauseous taste, and the excess of nitrogenous matters subsequently reacts on
the alcohol contained in the beer and transforms it into acetic acid.
Now I have found that by purifying the malt worts, and by subjecting and
treating the farinaceous and amylaceous parts contained in the following substances,
namely maize, rice, barley, big, oats, wheat, darn, millet, sago, mandioca, potato,
arrow root, and the like to the processes of saccharification and purification herein-
after described, and by using the saccharified and purified worts thus obtained

page_text: from any one of the above named substances, or from a mixture of several of them,
as may be found most convenient, jointly with the purified malt worts, I am
enabled to produce beers at a much lower cost of production, and greatly superior
in purity, brilliancy, delicacy of flavour, and keeping properties to those produced
from malt alone or from a mixture of malt and sugar.
My improved process consists of two parts.
The first part has for object the saccharification of the malt and the purification
of the worts, which in the case of producing common ales, porter and other cheap
beers is obtained by subjecting the malt to the usual process of crushing, mashing,
boiling with hops, and cooling, and by conveying the worts thus obtained into the
fermenting vessel to be mixed and fermented together with the worts produced from
any one of the above named substances, or from a mixture of several of them, as
may be found most convenient. But in the case of producing fine pure flavoured
ales, stout, and porter, I treat the malt in the following manner :-
1. I grind the malt into flour and separate the husk or bran therefrom.
2. I dilute the flour free from husk in the required quantity of water, and subject
the solution to the action of heat varying from one hundred and fifty to one
hundred and eighty degrees Fahrenheit, according to the amount of dextrine and
fermentable saccharine it is desired to obtain.
3. I purify the saccharified worts thus obtained by neutralizing the deleterious
matters which they contain, and which otherwise would affect the quality, flavour,
and keeping qualities of the beer.
4. I boil the purified worts thus obtained with hops, in cooling them in the
ordinary way, and conveying them into the fermenting vessel to be mixed and
fermented together with the purified worts produced from any one of the above
named substances, or from a mixture of several of them, as may be found most
convenient.
The second part of my process has for object the saccharification of the amylaceous
part contained in the above nained substances, either by treating any one of them
separately, or a mixture of several of them, as may be found most convenient, and
the purification of the worts thus produced, which I obtain in the following manner,
taking the use of maize as an illustration :-
1. In extracting from the maize by the most convenient processes now in use the
faranaceous and amylaceous part it contains.
2. In subjecting the farina or flour thus obtained, diluted in a sufficient quantity
of water, to the action of suitable reagents for the purpose of freeing the amylaceous
part from the foreign matters which it contains.
3. In subjecting the amylaccous solution thus obtained to the action of suitable
reagents, and to a heat varying from two hundred and twelve to three hundred and
fifty degrees Fahrenheit, according to the amount of dextrine and fermentable
saccharine it is desired to obtain.
4. In purifying the saccharified worts thus obtained by neutralizing the deleterious
matters they contain and which otherwise would affect the quality, flavour, and
keeping properties of the beer.
5. In boiling the purified,worts with hops and cooling them in the ordinary way
or if preferred, as the worts require no boiling, they may when cooled be conveyed
direct into the fermenting vessel, to be mixed and fermented together with th
purified worts from the malt.