IMPROVEMENTS IN BREWING, AND THE PRE- PARATION OF A MATERIAL TO BE EMPLOYED THEREIN."
Year: 1876

page_text: LETTERS PATENT to William Garton, of the Town and County of Southampton,
Brewer, for the Invention of "IMPROVEMENTS IN BREWING, AND THE PRE-
PARATION OF A MATERIAL TO BE EMPLOYED THEREIN."
PROVISIONAL SPECIFICATION left by the said William Garton at the Oflice
of the Commissioners of Patents on the 27th March 1876.
WILLIAM CARTON, of the Town and County of Southampton, Brewer. " IM-
PROVEMENTS IN BREWING, AND THE PREPARATION OF A MATERIAL TO BE EMPLOYED
THEREIN.
3)
It has been usual for some time past to employ as a substitute for a portion
of the malt used in the brewing of beer a prepared sugar known in the trade as
saccharum.
This saccharum is chiefly manufactured from cane sugar by the well known
processes of inverting with an acid at certain temperatures; but in consequence of
its highly vinous and fermentable character, and the absence of dextrine, the malt
used in conjunction with it has to be manipulated in such a way as to retain a
larger proportion of dextrine than is usually left by the ordinary methods of
brewing, and difficulties arise in effecting this result in some breweries, and the
beer produced has in some cases too sweet a flavour, and in others it attenuates too
freely.
The article is also manufactured partly from anylaceous substances and partly
from cane sugar by a combined process, that is, acid is employed to convert the
starch to dextrine-dextrose, when the temperature is reduced and cane sugar added
to the acid solution, and as it is necessary to defer the neutralization for several
hours to insure a proper inversion of the cane sugar, a further conversion of the
rice product takes place and the dextrine cannot be kept intact, consequently this
combined process only supplies an inappreciable amount of dextrine to the dextrose
and invert sugar produced, therefore almost the same results as those above named
are caused.
Sometimes ordinary glucose is mixed with invert sugar in brewing, but owing
to the small quantity of dextrine it contains the objection before referred to is
not overcome, and although the mixture gives a heavier final gravity to the beer
this is due to the presence of inert bodies, which impart an undesirable bitter
flavor.

page_text: Now my Invention consists in the employment in brewing of what I term dex-
trine-dextro-lævulose, or dextro-saccharum, containing a substantial proportion of
dextrine with any desired proportion of fermentable sugar, and which will therefore
impart a less sweet and also a fuller drinking character to the beer without the
necessity of departing from the methods ordinarily practised of mashing the inalt
and boiling the wort. The dextrine-dextrose and the invert sugar of which the
said dextrine-dextro-lævulose is composed are either blended together in the process
of brewing, or, as I prefer, blended at any stage of their manufacture after neutra-
lization, so as to constitute a merchantable article, the manufacture of which forms
part of my Invention.
I conduct the manufacture of the dextrine-dextro-lævulose in two separate
processes. First, I convert amylaceous substances (preferably rice) in the manner
herein-after explained, whereby I obtain as much dextrine as possible. I then
invert cane sugar, using acid in both cases, and after neutralizing each I blend the
two together in the required proportions at any subsequent stage of the manufacture,
or in the process of brewing, as already mentioned.
For converting the rice I at first employ heat and acid in the usual way, but
afterwards maintain the heat so long only as any traces of starch remain, and I
neutralize the solution when two equivalents of dextrine and one equivalent of
sugar are formed, so as to produce as nearly as practicable a solution containing
67 per cent. of dextrine and 33 per cent. of sugar, calculated upon the dry extract.
In inverting the cane sugar the well known method by the aid of dilute sulphuric
acid is adopted.
I am aware that it has been proposed to manufacture and employ in brewing as
dextrine-maltose," which is said to be
a substitute for malt a substance called "
composed of about 33 per cent. of ordinary dextrine and 67 per cent. of maltose
(containing a further quantity of dextrine soluble in alcohol), being a compound
body supposed to possess the same constituents as obtained from malt by an ordi-
nary mashing process; but the substance which I employ differs essentially from
the so-called dextrine-maltose, and the processes I adopt are quite distinct. The
dextrine-maltose is obtained by carrying the conversion far beyond the point at
which I stop to avoid any further transformation of dextrine into glucose, and 1
supply the required extra amount of fermentable sugar by a separately prepared
invert sugar, as herein-before explained.
I vary the proportions of inert suger to suit the brewing of different kinds of
beer, preferring to use a suflicient quantity of the dextrine-dextrose to give at least
10 per cent. of dextrine.
In some cases, more particularly for low quality beers and porter, instead of
manufacturing dextrine-dextro-lævulose, as herein-before descrbed, I use dextrine
prepared by torrefaction in the usual way, taking care that it is quite free from
starch, and I employ it in combination with a suitable proportion of invert sugar,
the two being blended together in the course of manufacture or in the process of
brewing.
Although I have described my Invention specially as regards beers it also
applies to brewing other fermentable liquors, wines for example.
SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said William Garton in the Great Seal Patent Office on the 27th September
1876.
WILLIAM GARTON, of the Town and County of Southampton, Brewer. "IMPROVE-
MENTS IN BREWING, AND THE PREPARATION OF A MATERIAL TO BE EMPLOYED
THEREIN."
It has been usual for some time past to employ as a substitute for a portion of
the malt used in the brewing of beer a prepared sugar known in the trade as
saccharum

page_text: This saccharum is chiefly manufactured from cane sugar by the well known
processes of inverting with an acid at certain temperatures; but in consequence of
its highly vinous and fermentable character, and the absence of dextrine, the malt
used in conjunction with it has to be manipulated in such a way as to retain a
larger proportion of dextrine than is usually left by the ordinary methods of
brewing, and difficulties arise in effecting this result in some breweries, and the
beer produced has in some cases too sweet a flavor, and in others it attenuates too
freely.
The article is also manufactured partly from amylaceous substances and partly from
cane sugar by a combined process, that is, acid is employed to convert the starch
to dextrine-dextrose, when the temperature is reduced and cane sugar added to
the acid solution, and as it is necessary to defer the neutralization for several hours
to insure a proper inversion of the cane sugar, a further conversion of the rice
product takes place and the dextrine cannot be kept intact, consequently this com-
bined process only supplies an inappreciable amount of dextrine to the dextrose
and invert sugar produced; therefore almost the same results as those above named
are caused.
Sometimes ordinary glucose is mixed with invert sugar in brewing, but owing
to the small quantity of dextrine it contains the objection before referred to is not
overcome, and although the mixture gives a heavier final gravity to the beer,
this is due to the presence of inert bodies, which impart an undesirable bitter
flavor.
Now my Invention consists in the employment in brewing of what I term
dextrine-dextro-levulose, or dextro-saccharum, containing a substantial proportion
of dextrine with any desired proportion of fermentable sugar, and which will
therefore impart a less sweet and also a fuller drinking character to the beer
without the necessity of departing from the methods ordinarily practised of mashing
the malt and boiling the wort. The dextrine-dextrose and the invert sugar of
which the said dextrine-dextro-luvulose is composed are either blended together
in the process of brewing, or, as I prefer, blended at any stage of their manufacture
after neutralization, so as to constitute a merchantable article, the manufacture of
which forms part of my Invention.
I conduct the manufacture of the dextrine-dextro-levulose in two separate pro-
cesses. First, I convert amylaccous substances (preferably rice) in the manner
herein-after explained, whereby I obtain as much dextrine as possible. I then
invert cane sugar, using acid in both cases, and after neutralizing each I blend the
two together in the required proportions at any subsequent stage of the manufacture,
or in the process of brewing, as already mentioned.
For converting the rice I at first employ heat and acid in the usual way, but
afterwards maintain the heat so long only as any traces of starch remain, and I
neutralize the solution when two equivalents of dextrine to one equivalent of sugar
are formed, so as to produce as nearly as practicable a solution containing 67 per
cent. of dextrine and 33 per cent. of sugar, calculated upon the dry extract.
inverting the cane sugar the well-known method by the aid of dilute sulphuric
acid is adopted.
In
I am aware that it has been proposed to manufacture and employ in brewing as
a substitute for malt a substance called "dextrine-maltose," which is said to be com-
posed of about 33 per cent. of ordinary dextrine and 67 per cent. of maltose, being
a compound body supposed to possess the same constituents as obtained from malt
by an ordinary mashing process; but the substance which I employ differs
essentially from the so-called dextrine-maltose, and the processes I adopt are quite
distinct. The dextrine-maltose is obtained by carrying the conversion far beyond
the point at which I stop to avoid any further transformation of dextrine into sugar,
and I supply the required or extra amount of fermentable sugar by a separately
prepared invert sugar, as herein-before explained.
I vary the proportions of invert sugar to suit the brewing of different kinds of

page_text: beer, preferring to use a sufficient quantity of the dextrine-dextrose to give at least
10 per cent. of dextrine.
In some cases, more particularly for low quality beers and porter, instead of
manufacturing dextrine-dextro-lævulose, as herein-before described, I use dextrine
prepared. by torrefaction in the usual way, taking care that it is quite free from
starch, and I employ it in combination with a suitable proportion of invert sugar,
the two being blended together in the course of manufacture or in the process of
brewing.
Although I have described my Invention specially as regards beers it also applics
to brewing other fermentable liquors, wines for exainple.
In witness whereof, I, the said William Garton, have hereunto set my hand
and seal, this Twenty-fifth day of September, One thousand eight hundred
and seventy-six.
WILLIAM GARTON. (L.S.)