IMPROVEMENTS IN THE TREATMENT OF HOPS IN THE PROCESS OF BREWING AND IN APPARATUS THEREFOR
Year: 1883

page_text: LETTERS PATENT to Friedrich Carl Glaser of Berlin, in the Kingdom of
Prussia and Empire of Germany, Engineer and Patent Solicitor, for an
Invention of "IMPROVEMENTS IN THE TREATMENT OF HOPS IN THE PROCESS
OF BREWING AND IN APPARATUS THEREFOR" communicated to him by Albert
PROVISIONAL SPECIFICATION left by the said Friedrich Carl Glaser at
the Office of the Commissioners of Patents on the 19th December 1883.
FRIEDRICH CARL GLASER of Berlin, in the Kingdom of Prussia and Empire of
Germany, Engineer and Patent Solicitor "IMPROVEMENTS IN THE TREATMENT OF
HOPS IN THE PROCESS OF BREWING, AND IN APPARATUS THEREFOR" [communicated
to him by Albert Kempe, a person residing at Moscow in the Empire of Russia.]
This Invention has for its object a more perfect utilisation of the hops in the
operation of brewing, whereby a reduction in the quantity of hops requisite for
this purpose is effected.
As is well known, the worts from the mashing process, after filtration and before
being subject to fermentation, are boiled with hops, the object hereof being mainly
to preserve and impart aroma to the beer. The preservative action is obtained
partly by the precipitation of the soluble albumen which still remains in the liquor,
even after boiling, by means of the tannic acid of the hops, and partly by means of
the resinous constituents of the Lupulin. The aroma is imparted to the beer by
the volatile essential oils contained in the hops, which are liberated in boiling.
On distilling hops it may be readily observed that the greater proportion of the
essential oils floats in the form of small globules upon the surface of the distillate
in the recipient, while the retort contains a residue baving a bitter flavour and only
slight odour. In all brewing operations as heretofore conducted, a considerable
loss of the first named volatile constituents takes place, as, according to the general
custom, the hops are boiled with the worts for from 3 to 31 hours in an open pan
so that a great part of the valuble volatile aromatic constituents pass off with the

page_text: vapour of water.
To make good this loss an additional quantity of hops has to be
employed, from 1/3rd to 1/2 the entire quantity being added to the worts at the
cominencement of the boiling, and the remainder about 1/2 to 1 hour before
discharging into the cooling vats. By this means the quantity of hops first added
is made to furnish the requisite tannin for precipitating the albumen, while the
aroma of this portion is lost during the boiling for 3 to 3 hours. The second
quantity of hops on the other hand is added only a short time before the termination
of the boiling in order that the aromatic oils may not be lost. It will be evident
however that in only boiling this last portion of the hops for so short a time, only a
small proportion of its valuable constituents can be extracted, as is readily proved
by the fact that on breaking open such hops after completion of the process, they
are found still to contain a large quantity of Lupulin, which is consequently lost.
According to the present invention such loss is obviated by carrying out the
process in the following manner. Assuming that a quantity of beer is being brewed
requiring, according to the ordinary method, about 140 lbs of hops, then, according
to the present process, only about 66 lbs thereof are added to the worts at the
commencement of the boiling, and are boiled therewith for from 3 to 3 hours,
after which time the worts are discharged into the cooling tank. A second quantity
of about 44 lbs of hops is charged into a vessel A, shewn in sectional elevation on
the accompanying drawing. This vessel, which may be of iron or of copper lined
internally with tin, has a stirrer D and a charging hole E, closed by a cover.
After charging the hops, either worts or water is admitted to the space A through
the pipe For G, which liquid also penetrates through the perforated partitions I
into the spaces B and C.
The valves being closed, steam is admitted into the jacket "A¹ surrounding A,
through the valve K, so as to raise the liquid with the hops to boiling point, or
even higher, the excess of pressure thus produced being indicated by the pressure
gauge M. In place of the steam jacket, a steam coil may be used or even direct
external fire heat.
For accelerating the exhaustion of the hops, the valve O¹ is opened, whereupon
the excess of pressure in A will cause the liquor to pass up and circulate through
the coil Q in the cooling tank P, the three way cock R having previously been
turned towards the glass gauge S so that the cooled liquid will pass down from Q
through the valve O into the space B and thence through the screen I into the
chamber A again. Here it again passes through the hops and then back through
chamber C, valve O, and cooling tank P, and so on, the circulation being
continued the longer, the more perfectly it is desired to exhaust the hops. Should
the quantity or temperature of the cooling water not be sufficient to effect the
circulation by means of the difference of pressure alone, this is effected by means of
a circulating pump W. In this case the cooling tank P is only used used after the
extraction has been completed. The water of condensation passes off through the
pipe H to a conduit and the stirrer is frequently rotated during the boiling, in
order to prevent the clogging of the screens I and to insure a uniform action on
the hops. After about 2 hours the liquor is supersaturated; the steam valve K. is
then closed, the three way cock R is opened to U, and the cooled brown liquor
saturated with hop constituents passes off through the pipe U.
The remaining liquor having been expressed from the hops by admitting steam
through the valve H, cold water is admitted into A' through the valve L, whereby
the chamber A is sufficiently cooled to admit of the removal of the hops through
the man holes E E¹. The chamber A is then rinced out by admission of water
through the valve H.
The
M and M¹ are safety valves for preventing excessive pressure or vacuum.
apparatus is enclosed in a felt jacket to prevent loss of heat. V is a deposit vessel
for any hop particles that may be carried by the circulating liquor.
The process might also be carried out without causing the liquor to circulate,
but such circulation accelerates the operation.

page_text: As the extraction is effected under exclusion of the air, and the liquor is only
discharged after being cooled, all loss of volatile aromatic constituents is avoided,
the whole being retained in the extract.
-
The cold extract from the 44 lbs of hops is then added to the before mentioned
worts that have been treated with 66 lbs of hops, such admixture being effected
either in the cooling tank or in the fermenting vats, and the fermenting process is
then carried out as usual, a beer being obtained that rapidly clears and that does
not differ in any way from beer treated in the ordinary manner with 140 lbs of
hops. There is consequently effected a saving of about 28 lbs of hops, that is to
say, about 20 per cent. of the quantity heretofore required.
A
Should no steam be available in the brewery for the above described process,
the extracting vessel may, as before stated, be heated by direct fire heat.
By employing the above process, all addition of foreign substances that are now.
frequently used to aid in extracting the hop constituents is avoided.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Friedrich Carl Glaser in the Patent Office on the 10th June 1884.
FRIEDRICH CARL GLASER of Berlin in the Kingdom of Prussia and Empire of
Germany, Engineer and Patent Solicitor "IMPROVEMENTS IN THE TREATMENT OF
"J A com-
HOPS IN THE PROCESS OF BREWING, AND IN APPARATUS THEREFOR
munication to me by Albert Kempe, a person residing at Moscow in the Empire of
Russia
This invention has for its object a more perfect utilisation of the hops in the
operation of brewing, whereby a reduction in the quantity of hops requisite for
this purpose is effected.
As is well known, the worts from the mashing process, after filtration and before
being subject to fermentation, are boiled with hops, the object thereof being mainly
to preserve and impart aroma to the beer.
The preservative action is obtained partly by the precipitation of the soluble
albumen which still remains in the liquor, even after boiling, by means of the tannic
acid of the hops, and partly by means of the resinous constituents of the Lupulin.
The aroma is imparted to the beer by the volatile essential oils contained in the
hops which are liberated in boiling.
rd
On distilling hops it may be readily observed that the greater proportion of the
essential oils floats in the form of small globules upon the surface of the distillate
in the recipient, while the retort contains a residue having a bitter flavor and only
slight odour. In all brewing operations as heretofore conducted, a considerable loss
of the first named volatile constituents takes place, as, according to the general
custom the hops are boiled with the worts for from 3 to 3, hours in an open pan,
so that a great part of the valuable volatile aromatic constituents pass off with the
vapour of water. To make good this loss an additional quantity of hops has to be
employed, from 1/8 to 1/2 the entire quantity being added to the worts at the
commencement of the boiling, and the remainder about to of an hour before
discharging into the cooling vats. By this means, the quantity of hops first added
is made to furnish the requisite tannin for precipitating the albumen, while the
aroma of this portion is lost during the boiling for 3 to 3½ hours. The second
quantity of hops on the other hand is added only a short time before the
termination of the boiling in order that the aromatic oils may not be lost. It will
be evident, however, that in only boiling this last portion of the hops for so short
a time, only a small proportion of its valuable constituents can be extracted, as is
readily proved by the fact that on breaking open such hops upon completion of the
process, they are found still to contain a large quantity of Lupulin, which is
consequently lost.
According to the present invention, such loss is obviated by carrying out the
process in the following manner. Assuming that a quantity of beer is being
brewed requiring, according to the ordinary method about 140 lbs of hops, then,
according to the present process, about 66 lbs thereof are added to the worts
at the commencement of the boiling, and are boiled therewith for from 3 to
3 hours, after which time the worts are discharged into the cooling tank. A
second quantity of about 44 lbs of hops is charged into a vessel A, shewn in
sectional elevation on the accompanying drawing. This vessel, which may be of
iron or of copper lined internally with tin, has a stirrer D and a charging hole E,
closed by a cover. After charging the hops, either worts or water are or is admitted

page_text: to the space A through the pipe F or G, which liquid also penetrates through the
perforated partitions I into the spaces B and C.
The valves being closed, steam is admitted into the jacket A' surrounding A,
through the valve K, so as to raise the liquid with the hops to boiling point, or even
higher, the excess of pressure thus produced being indicated by the pressure
gauge M.
In place of the steam jacket, a steam coil may be used or even direct external
fire heat.
For accelerating the exhaustion of the hops, the valve O¹ is opened, whereupon
the excess of pressure in A will cause the liquor to pass up and circulate through
the coil in the cooling tank P, the three way cock R baving previously been
turned towards the gauge glass S, so that the cooled liquid will pass down from Q
through the valve O into the space B and thence through the screen I into the
chamber A again. Here it again passes through the hops and then back through
chamber C, valve O, and cooling tank P, and so on, the circulation being continued
the longer, the more perfectly it is desired to exha ast the hops. Should the
quantity or temperature of the cooling water not be sufficient to effect the
circulation by means of the difference of pressure alone, this is effected by means
of a circulating pump W. In this case the cooling tank P is only used after the
extraction has been completed.
hours
The water of condensation passes off through the pipe H to a conduit and the
stirrer is frequently rotated during the boiling, in order to prevent the clogging of
the screens I and to ensure a uniform action on the hops. After about 2
the liquor is supersaturated; the steam valve K is then closed, the threeway cock R
is opened to U, and the cooled brown liquor saturated with hop constituents
passes off through the pipe U.
The remaining liquor having been expressed from the hops by admitting steam
through the valve H, cold water is admitted into A¹ through the valve L, whereby
the chamber A is sufficiently cooled of admit of the removal of the hops through the
man holes E E¹. The chamber A is then rinsed out by admission of water through
the valve H.
M and M are safety valves for preventing excessive pressure or vacuum.
The
apparatus is enclosed in a felt jacket to prevent loss of heat. V is a deposit vessel
for any hop particles that may be carried by the circulating liquor.
The process might also be carried out without causing the liquor to circulate, but
such circulation accelerates the operation.
As the extraction is effected under exclusion of the air, and the liquor is only
discharged after being cooled, all loss of volatile aromatic constituents is avoided,
the whole being retained in the extract.
The cold extract from the 44 lbs. of hops is then added to the before mentioned
worts that have been treated with 66 lbs. of hops, such admixture being effected
either in the cooling tank or in the fermenting vats, and the fermenting process is
then carried out as usual, a beer being obtained that rapidly clears and that does
not differ in any way from beer treated in the ordinary manner with 140 lbs of
hops. There is consequently effected a saving of about 28 lbs. of hops, that is to
say, about 20 per cent. of the quantity heretofore required.
Should no steam be available in the brewery for the above described process, the
extracting vessel may, as before stated, be heated by direct fire-heat.
By employing the above process, all addition of foreign substances that are now
frequently used to aid in extracting the hop constituents is avoided.
Having thus described the nature of this invention and in what manner the same
is to be performed, as communicated to me by my correspondent, I claim :-
First The herein described improved treatment of hops for brewing wherein a
portion only of the hops is boiled with the wort in the first instance, the other
portion thereof being charged into a closed vessel heated either directly or indirectly
and arranged in connection with a coil in a refrigerating tank in such manner as to

page_text: keep up a continuous circulation of the liquid through the vessel and coil whereby
the whole of the aromatic constituents of the hops are retained in the extract,
which after cooling, is then added to the worts previously treated.
Second The use for the treatment of hops of apparatus constructed and
operating as herein described with reference to the accompanying drawing.
In Witness whereof, I the said Friedrich Carl Glaser have hereunto set my
hand and seal this thirty-first day of May in the year of our Lord one thousand
eight hundred and eighty-four.
TATADTATY
ARZ
AT LAND
TANTOבהמהת
FR RICH CARL GLASER (L.S.)