Year: 1899

page_text: I, PROSPER CALLEBAUT, of Alost, in Belgium, Manufacturer, do hereby declare
the nature of this invention to be as follows:-
The present invention relates to improvements in the manufacture of beer,
owing to the improved process of brewing, the special object of which is the
preparation of starch-containing material to be saccharified by the malt in the
mash-tub.
Contrary to the methods now generally in use, according to which a small pro-
portion of starchy material converted into paste, by the ordinary methods of
brewing, is saccharified by a large proportion of malt, resulting in the production
of inferior classes of beer; the new method enables very superior classes of beer
to be produced and yet the costs of production to be considerably reduced, sac-
charification being effected with a minimum quantity of malt and a very con-
siderable quantity of starchy material, by reason of their special preparation for
saccharification.
The special point of this method of preparation is in substituting the simple
conversion of starchy matter into starch by a radical liquification of the starchy
matter by acids, before they are treated with malt in the mash-tub for the purpose
of saccharification.
Of the acids capable of effecting a liquification hydrochloric acid perhaps best
serves the purpose of this operation in breweries; and the different phases observ-
able in the process are described hereunder.
It should be well understood here, that the phase of the process, called "liqui-
fication" consists in treating the starch-containing substances with acids so as
to procure as great a liquification as possible, without however, inducing sac-
charification; in other words: the action of the acid is forced to the extreme
limit to which it is possible to force the liquification of starch matter;
on which the effect of the diastase of the malt is more energetic
and penetrating a greater mass in proportion as this limit approaches, without
however, overstepping, the limit where saccharification begins.
To approach this limit as near as possible it is best to use the digester or closed
vessel and proceed as described hereunder; though it is also possible to carry
out the process in the open.
In a digester of copper, provided with a steam injector similar to the boilers
used in sugar refineries, and filled up to one third with boiling water, acidulated
with hydrochloric acid in a proportion depending on the density of the acid used
and the quality of the starchy material to be treated, flour, previously reduced
to a fine homogenous powder is introduced in proportion to the quantity of
acid diluted in the water of the digester.
From the beginning of the introduction of the finely powdered flour a rapid

page_text: heating is secured by the admission of steam through the injector in order to
keep the liquid boiling continuously, which is necessary to prevent any of the
material from settling at the bottom of the digester. As soon as the whole
charge of starch-containing matter is introduced the digester is hermetically
closed, and the boiling under steam and pressure continued until the whole has
been liquified up to as near a degree as is possible without inducing saccharifi-
cation; a degree which can be ascertained by means of test-cocks on the digester.
The whole is then rapidly emptied into a vat, where the hydrochloric acid is
to be neutralized, say by the addition of carbonate of soda to the starchy-matter,
during which addition the mass is to be constantly stirred.
The neutralization is carried on to a point when the mass will still have a
slightly acid reaction and owing to the fact that the acid employed is hydro-
chloric acid, a small quantity of sodium chloride will be formed and remain in
the mass, thus avoiding the necessity of having to add salt to it, which in
other processes is done to induce and sustain the saccharification by malt, while
it also helps in clarifying and preserving the beer. Before proceeding to sac-
charification the neutralized liquid may be treated, up to the normal state of
acidity observed in malt-worts, with a proportionate quantity of tartaric acid,
after which the wort is heated to the temperature required for saccharification
by means of malt, and placed in the mash tub, where the process of saccharifi-
cation goes on as in the other customary processes, after which the remaining
operations of boiling, fermenting and clarifying are the same as in the other
customary processes.
In consequence of such treatment of starchy matter with acid and steam under
pressure a paste will result in which there remains not the smallest particle of
unliquified starch, and prepared to a degree specially favourable to the action
of diastase, which becomes so intimate and energetic that but an insignificant
quantity of malt is required, the amylaceous matter forming more than 60% of
the whole mass.
Beers obtained manufactured according to this process widely surpass both
in quality and flavour, the beers produced by the best methods at present in. use.
Moreover, the yield is considerably superior and the keeping qualities perfect.
Dated this 20th day of January 1899.
BOULT & WADE,
Agents for the Applicant.
I, PROSPER CALLEBAUT, of Alost, in Belgium, Manufacturer, do hereby declare
the nature of this invention and in what manner the same is to be performed,
to be particularly described and ascertained in and by the following statement:-
The present invention relates to improvements in the manufacture of beer,
owing to the improved process of brewing, the special object of which is the
preparation of starch-containing material to be saccharified by the malt in the
mash-tub.
Contrary to the methods now generally in use, according to which a small
portion of starchy material converted into paste, by the ordinary methods of
brewing, is saccharified by a large proportion of malt, resulting in the production
of inferior classes of beer; the new method enables very superior classes of beer
to be produced and yet the cost of production to be considerably reduced, sac-

page_text: charification being effected with a minimum quantity of malt, and a very con-
siderable quantity of starchy or amylaceous material, by reason of their special
preparation for saccharification.
The special feature of this method of preparation is the substitution of the
simple conversion of starchy matter into starch by a radical liquefaction of the
amylaceous material by acids, before they are treated with malt in the mash-tub
for the purpose of saccharification.
Of the acids capable of effecting liquefaction lydrochloric acid perhaps best
serves the purpose of this operation in breweries, and the different phases observe-
able in the process are described hereunder.
It should be well understood here that the phase of the process called "lique-
faction" consists in treating the starch containing substances with acids so as
to procure as great a liquefaction as possible, without, however, reaching the
stage when transformation into sugar takes place, in other words, the action of
the acid is forced to the extreme limit of the phase of liquefaction of starchy
matter, on which the effect of the diastase of the malt is more energetic and
penetrates a greater mass in proportion as this limit approaches, without how-
ever, overstepping the limit where saccharification begins.
To approach this limit as near as possible it is best to use a digester or closed
vessel and proceed as described hereunder; though it is also possible to carry
out the process in the open.
In a digester of copper, provided with a steam injector, similar to the boilers
used in sugar refineries, and filled up to one-third with boiling water, acidulated
with hydrochloric acid in a proportion depending on the density of the acid used
and the quality of the starchy material to be treated, flour, previously reduced
to a fine homogenous powder, is introduced, in proportion to the quantity of
dilute acid in the digester.
From the beginning of the introduction of the finely powdered flour a rapid
heating is secured by the admission of steam through the injector in order to
keep the liquid boiling continuously, which is necessary to prevent any of the
material from settling at the bottom of the digester. As soon as the whole
charge of starch containing matter is introduced, the digester is hermetically
closed, and boiling under steam and pressure is maintained until the whole
has been liquefied up to as near a point as is possible towards saccharification;
a degree which can be ascertained by means of test-cocks on the digester. The
whole is then rapidly emptied into a vat, where the hydrochloric acid is to be
neutralised, say by the addition of carbonate of soda to the starchy matter, during
which addition the mass is to be constantly stirred.
The neutralisation is carried on to a point when the mass will still have a
slightly acid reaction and owing to the fact that the acid employed is hydro-
chloric acid, a small quantity of sodium chloride will be formed and remain in
the mass, thus avoiding the necessity of having to add salt to it, which in
other processes is done to induce and sustain the saccharification by malt, while
it also helps in clarifying and preserving the beer. Before the saccharification
stage the neutralised liquid may be treated, up to the normal state of acidity
observed in malt-worts, with a proportionate quantity of tartaric acid: after
which the wort is heated to the temperature required for saccharification by
means of malt, and placed in the mash tub, where the process of saccharification
goes on as in the other customary processes, after which the remaining operations
of boiling, fermenting and clarifying are the same as in the other processes.
In consequence of such treatment of starchy matter with acid and steam under
pressure a paste will result in which there remains not the smallest particle of
un-liquified starch, and prepared to a degree specially favourable to the action
of diastase, which becomes so intimate and energetic that only an insignificant
quantity of malt is required, the amylaceous matter forming more than 60 per
cent, of the whole mass.
Beers manufactured according to this process widely surpass both in quality

page_text: and flavour the beers produced by the best methods at present in use. Moreover,
the yield is considerably superior and the keeping qualities perfect.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed I declare that what
I claim is:-
1. An improved process in the production of beer, characterised by the lique-
faction of amylaceous material up to the point of saccharification by means of
acid heafed to boiling point followed by neutralization of the acid, previous to
saccharification by malt, in order to produce beer of superior quality in con-
sequence of the employment of large quantities of amylaceous material with only
a small proportion of malt.
2. A method of carrying out the process described characterised by the treat-
ment of a mixture of powdered amylaceous material and dilute hydrochloric acid
in a digester provided with a steam injector until the whole of the amylaccous
material has been liquified and the chloride of sodium formed in the mass by
neutralizing the latter with carbonate of soda before saccharification by malt
is effected in the mash-tub substantially as described.
Dated this 19th day of October 1899.
BOULT & WADE,
Agents for the Applicant.