lang other like Fermentable Liquids.
Year: 1888

page_text: his Specification was, upon the 18th day of July 1890, Amended under
Sections 18 to 21 of the Patents, Designs, and Trade Marks Act, 1883.
Improvements lang
other like Fermentable Liquids.
1, WILLIAMS KUHN, of Clermont-Ferrand, France, Brewer, do hereby declare the
nature of this invention and in what manner the same is to be performed, to he
particularly described and ascertained in and by the following statement:-
This invention relates to a process of pasteurising beer, wine, cider, milk or any
like fermentable or effervescent liquids, and is specially designed to enable the sale
and transport thereof in casks of any size.
The advantages of pasteurising beer for the sale in casks are apparent. The
immense pasteurisation in bottles as practised on the Continent upon larger beer
sufficiently proves that when the same result can be obtained if applied to the sale and
transport in casks, this will cause a complete revolution in the transport and export of
the produce of large breweries, owing to the unchangeableness and preservation of the
limpidity which is ensured without the aid of any antiseptic, and to the possibility of
transport of much younger beer than hitherto. The consequences of the application
of this process, bearing upon us so important a matter of business as that of the
industry of brewing gives to this process an iminense importance, irrespective of the
reductions in the apparatus and the numerous advantages which are derived therefrom
by the manufacturers who adopt it. Pasteurisation even in bottles is not generally
speaking applicable to the beers brewed in England and has not been largely used and
when used involves a large outlay for bottles, plant fe.
The application of this important process has already been the subject of numerous
researches, but a positively practical result has not heretofore been obtained, in any
attempts which have been made to operate on beer in bulk which is explained by the
complexity of the composition of beer and consequently the complexity of the means
to be employed in order to overcome the obstacles in connection with this question.
As generally in all that concerns the objects of alimentation, one has heretofore been
impeded by physiological considerations of the flavour and quality which have
rendered insufficient the partial and incomplete results which the various means
heretofore used rendered possible and it should be observed that this failure is solely
due to the absence of any fixed and definite rule in the series of operations to which
the beer is subjected, and especially to the ignorance of the laws which must serve as
a basis for these operations.
The whole of the process herein described is the result of exact and thorough study
of the question in all its bearings; every detail has been the subject of practical

page_text: .
By a detailed analysis of the various difficulties to be overcome and by the application
to each of them of an agent or a corresponding arrangement. I have been enabled to
determine the laws which govern this new mode of manufacture and which alone enable
an industrially practical and constant result to he obtained.
Amongst the numerous conditions to be fulfilled is one of primary importance which
has never been provided for in the processes heretofore employed for similar purposes,
namely the entire absence of the so-called flavour of pasteurisation.
All brewers know that beer which is subjected to the operation of pasteurisation
obtains a special flavour which is more or less developed according as the operation
has been carried out rationally or not, and the existence or absence of which is the key
to the system in question. It is precisely this essential obstacle which is overcome by
my process, the latter consequently for the first time renders practicable the pasteuri-
sation applied to the sale in casks. The form of the apparatus employed for obtaining
this result can be varied and modified in divers manners, but I prefer the apparatus
described by me in the Specification of ecen date herewith in which the vessel is arranged
horizontally. It is only necessary that in their several arrangements the laws and
effects upon which the application of my process is based are taken as a guide.
In all cases, in order to be able to employ beer, which is treated, for the sale in
casks of any size, which is, as I have stated, the essential object and characteristic
feature of my process, it is of course necessary that a sufficiently large quantity of
beer can be treated in practice, for example it is necessary to be able to effect the
treatment with apparatus of from ten to twenty hectolitres, and from this point of
view the apparatus heretofore proposed for pasteurising in closed vessels, by their
arrangements and the defects embodied in them, would not enable their application to
corresponding quantities for the sale in casks.
The laws on which my process of pasteurisation is based, and which must be
observed in all the apparatus designed for carrying the said process into practice are
as follows:-
1st. The heating is effected in a uniform manner and without division of the
material so that no part of the beer shall at any moment be raised to a higher
temperature than the final temperature at which the operation takes place, in order to
obviate the unpleasant flavours imparted to the material by a change in the overheated
parts, and the driving off of the flavouring ethers therefrom.
2nd. No part of the beer shall remain at a lower temperature than the final degree
at which the operation takes place, in order to obviate the ulterior fermentations that
would be caused by the ferments which have not been rendered insensible or in other
words had their vital functions temporarily suspended and which are contained in these
insufficiently heated fractions.
3rd. The beer is raised to the highest temperature which eam is to be attained in the
shortest time possible, in order to obviate the flavour which the beer receives by
exposing it too long to a high temperature.
4th. Nevertheless the heating agent must be of a temperature which differs as little
as possible from the final temperature at which the operation takes place, and for this
purpose it is necessary to provide for as large a surface of contact as possible between
the liquid treated and the heating agent.
5th. The displacement of carbonic acid from one part of the beer to another is
obviated in order that the elements of compounds which could be are decomposible
and may remain present in the same proportions and shall be able to re-constitute
the compounds, thereby obviating one of the principal causes of the flavour of
pasteurisation.
6th. The employment, as a cooling agent, of incongealable liquid or any other
source of artificial cold susceptible of reaching-10° Centigrade or 14° Fahrenheit and
capable of effecting a sudden decrease of temperature, which facilitates the re-
constitution of the compounds.
Having thus stated the general laws upon which my process of pasteurisation is
based I will proceed to give for each of them detailed explanations designed to make

page_text: their importance better understood and thus follow the various phases of
operation.
the
I. A condition which is absolutely necessary in order to obviate the flavour of
pasteurisation in beer is that, whatever may be the quantity of beer heated, it must be
heated in a uniform manner namely for several reasons which will be stated
successively. First. No part of the beer must be raised to a higher temperature than
the final temperature, without which the fraction of beer would be decomposed and
would communicate a bad flavour to the entire mass with which it is mixed. Secondly.
H. On the other hand no fraction of the beer should remain at a lower degree than
the final degree desired, for in this fraction would remain ferments which have not
been rendered insensible by the heat.
Independently of this question, if the different parts of this beer treated were at
different temperatures carbonic acid would be transported from one fraction to the
other, now it is absolutely necessary to obviate this for reasons which I will hereinafter
state; it is accordingly necessary that there shall not be any appreciable difference of
temperature in the different parts of the beer treated. I obtain this uniformity in my
apparatus by reason of the maximum surface between the walls of the beating
agent and the volume of beer treated, which conditions have not heretofore been
observed.
HI 77. Independently of the uniformity of the heating it is also necessary, and this
is another essential condition, that the beer under treatment shall be raised to the
maximum temperature which is to be obtained in the shortest time possible.
IV. For this purpose it is necessary to employ as a heating agent only water at a
very little higher temperature than the final temperature at which the operation takes
place. The two conditions being opposed to each other, this object is obtained only
by providing for a large surface of contact between the beer and the heating walls.
The necessity of observing this in order that no fraction of beer shall be heated to a
It is nevertheless
higher temperature than the final temperature will be understood.
necessary that the whole of the operation shall be effected in the shortest time possible,
for, if the beer remains exposed too long to a high temperature it definitely acquires
the flavour of pasturisation. Such maximum temperature will of course depend upon the
degree of sterilization which it is desired to produce.
VIII. As is known the beer, at the moment when it is caused to undergo the
operation of pasteurisation contains large quantities of carbonic acid. This carbonic
acid is in the beer in two states, that is to say (1) as a solution, and (2) in combination
with a number of organic substances entering into the composition of beer and with
which it forms very unstable compounds. These very numerous compounds contribute
each their portion to the whole of the flavour and qualities of the beer and are
necessary for the existence of its normal flavour. The absolute necessity of not
allowing the least quantity of carbonic acid to escape from any fraction of the beer
will therefore be understood. In fact the carbonic acid which was dissolved can be
re-dissolved if it has been allowed to escape. But the carbonic acid which was com-
bined with certain substances solely because it had met them in the nascent state
cannot re-combine with them. Thence resulted definite decompositions which
changed the flavour and qualities of the beer.
1 obtain this result by the uniform heating and by allowing the beer only so much
space as is strictly necessary for its physical dilatation. It is therefore essential that
arrangements shall be avoided in which the carbonic acid is conveyed from the hot
beer to the cold beer or escapes in order to be subsequently introduced again, because
this would entail definite modifications in the composition of the very unstable sub-
stances in the beer, and would be sufficient to impart to it the unpleasant flavour
by of pasteurisation. The presence of the carbonic acid in large quantities is not in
itself a disadvantage. On the contrary I prefer to bring down the beer in casks for
twenty four hours before the process is commenced in order to allow the carbonic acid to
accumulate.
VI. IV. One of the most essential features of the improved process and one of those
features which contribute most to the practical results obtained is the employment,

page_text: for the cooling, of an incongealable liquid derived from a refrigerating machine.
Numerous trials and experiments made with great care have shown that when
beer, after having been brought to the temperature required for the pasteurisation
during the time which is absolutely necessary for the effect produced upon the feriments,
is rapidly and suddenly cooled, the various unstable compounds which had been decom-
posed by the heat, having been decomposed for only a very short time, are reconstituted
in their original state when the beer is rapidly brought back to its original conditions.
Moreover, and this is important, it has been observed that sometimes on leaving the
apparatus, the cooled beer had still slightly retained the flavour of pasteurisation, but
after standing for one or at most two days this flavour completely disappeared, owing
to the fact that the substances which were partially decomposed when the beer
left the apparatus had slowly re-combined during the rapid return of the beer to
its original condition. The carbonic acid uniformly generated in the entire material
has remained in the presence of the substances with which it was combined, the
two elements being in presence with their corresponding equivalents and re-com-
bine in this sudden return to the original conditions. This result which is obtained
by the employment of incongealable liquid entirely differs from that obtained by
the ordinary means, such as cold water or iced water. By increasing to the
utmost the walls and points of contact between the cooling agent and the beer,
which exists by reason of the arrangements adapted for the heating, the cooling
is effected with unusual rapidity. The success of my process is largely due to all
the aforesaid conditions being completely realised by the said agents.
From the preceding description it will be seen that the conditions or laws which I
have determined for the pasteurisation of large quantities of beer are well defined and
inseparable from each other, and that their application constitutes a special process of.
manufacture.
I may use this process either in its entirety or each of its parts separately, but no
claim is made for any of the parts separately apart from the process substantially as a
whole. In the course of the operation the several parts perform a particular function
which helps to achieve the final result.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed I declare that what
I claim is:
The pasturisation of beer, wine, milk or any like fermentable or effervescent liquids,
and also of mineral waters; in large quantities in a closed vessel without loss of gas
(in order to obviate the decomposition of unstable organic carbonates) with a heating
agent having an extensible extensive surface of contact, permitting the employment of
a heating liquid at a very little higher temperature than the final homogeneous
temperature of the liquid, treated; (thus obviating the flavour caused by the heating of
certain parts of the beer or liquid treated, at too high a temperature,) this operation
being followed by rapid cooling in the same receptacle by the circulation of the
incongealable liquid from an ice-making machine, to he specially adapted for the
transfusion by isobarometric apparatus into carefully sterilized and hermetically
closed casks for transport, substantially as described.
Dated this 19th day of December 1888.
+
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London,
Agents for the Applicant.

page_text: This Specification was, upon the 31st day of May 1890, Amended under
Sections 18 to 21 of the Patents, Designs, and Trade Marks Act, 1883.
Date of Application, 23rd Oct., 1888-Accepted, 22nd June, 1889
COMPLETE SPECIFICATION (AMENDED).
Improvements relating to Apparatus for the Pasteurisation of Beer,
Wine, and other Liquids.
I, WILLIAMS KUHN, of Clermont-Ferrand, France, Brewer, 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 :-
This invention relates to apparatus for pasteurising beer, wine and other liquids.
The apparatus constructed according to the said invention is designed for the
pasteurisation of liquids and especially of beer in large quantities in a closed vessel
without loss of gas, followed by rapid cooling in the same receptacle, for the sale and
transport in sterilized and hermitically closed casks.
In order to render the industrial advantages which will result from the employment
of the improved apparatus better understood, I will proceed to make some pre-
liminary statements concerning the conditions which must be fulfilled in the manu-
facture of beer in order to meet with the requirements of the consumer,
causes which have heretofore opposed the transport of beer in casks.
and the
The qualities of the beer result from two very different tastes which may be stated
as follows:
Physiological qualities, that is to say, such as are required by regarding the same
from the standpoint of taste and also as a nourishing liquid.
Scientific and technical qualities-normal composition; proper proportion of the
constituting elements; purity of the yeast and wort; therefore limpidity and
preservation.
The first of these conditions can be obtained in the brewery by the employment of
a process based upon the very completo experiments recently made in the German
and Austrian brewery academies, and by adding to this process the use of pure yeast
a normal regular manufacture is obtained which gives the desired taste, the softness
and momentary limpidity.
Momentary limpidity, for however well beer is made it cannot be prevented from
being from its nature an extremely changeable liquid, carrying in itself the active and
passive elements of its changeableness. The limpidity must therefore only be of short
duration under the ordinary physical conditions of hermetical tightness and of
temperature. Beer is essentially changeable and transformable, either through
foreign elements entering into its composition or from these elements themselves
organised, continuing their work of decomposing and slowly assimilating the organised
materials. To meet the commercial requirements of limpidity which exceed the
scientific conditions in which the beer should be kept, recourse must be had to artificial
means for ensuring the preservation of the taste and of the limpidity.
The first process employed was chemical or antiseptic but this has been abandoned
by reason of the inconveniences which arise from the addition of substances which
remain in the beer and which are absorbed with them without sufficient guarantee of
inocuousness. Recourse has therefore recently been had to physical process for
preserving beer unchangeable, and in this considerable progress has been made.
Filtering has advanced the question of limpidity considerably, and when (as for
example for bottled beer) it can be followed by heating or pasteurization carefully
carried out a perfect result is obtained.

page_text: The result of the pasteurization is shewn by the general use made of the same in
breweries for the manufacture of lager beer upon the continent. Beers which are of
good quality at first which is the result of the proper proportion of the parts com-
bined by means of a good system of manufacture are ensured of a sufficient
preservation for commercial purposes by the combined operations of filtering and
pasteurisation.
After having been freed by filtering from the corpuscles in suspension which would
have caused decomposition the beer is finished by heating so as to remain in an
unchanged condition in the state in which it was left its component parts no longer
being capable of transformation by reason of the inertia of the traces of ferment which
escape the action of the filter, the beer has acquired then an unchangeableness which
can be regulated by the brewer according to the degree of heating to which it is sub-
jected at the same time avoiding every kind of particular taste when the operation
is carefully conducted.
It is the favorable result, already known in the whole world resulting from the use
of of the pasteurizing process as applied to lager beer in bottles that my apparatus
increases a hundred-fold by allowing the application of the same principle to ordinary
English brewed beer in a form which is infinitely more remunerative and commercially
useful, that is to say, to casks of any capacity. My apparatus enables the transport
of younger beer and the exportation and shipment of beer in casks of any dimensions
and completely changes the conditions of the commerce in beer and will thus form
the basis of a new departure for the breweries which adopt it, by rendering as easily
transportable as wine a liquid which has heretofore been sold in casks only within
comparatively local limits.
The result which I have endeavoured to obtain for casks has already been the
subject of investigations for the pasteurization in large quantities but the various
systems heretofore devised are liable to serious defects, the result to be attained being
much more complex than appears at first sight by reason of the complex composition
of beer.
Having stated the principles upon which the improved apparatus is based, I will
proceed to describe the various forms in which it can be constructed and also the
mode of its operation.
In the arrangement represented in Figure 1 sheet 1 the apparatus comprises a
copper cylinder G enclosed in a sheet iron cylinder L forming a casing around the
former, the whole being arranged horizontally. The heads of the two cylinders can
be dismounted to permit the cleaning and afford access to the apparatus. It is
sufficient to loosen the three flanges Ca H in order to remove the copper coil F for
cleaning it. This coil which is of large extent enters the cylinder at a and leaves it
at H. Its convolutions are closer together at % in proportion as they are further
away from the point of admission for the liquid which circulates in the interior of the
coil so that the several convolutions will act with the same effect upon the surrounding
liquid which thus enables the homogeneous heating or cooling in the entire apparatus.
The cylinders are provided with a pressure guage M a valve V the pipe of which
extends into the liquid thermometers T T placed at its extremities a water glass and
the like. At the lower part of the said cylinder is moreover a two way cock con-
trolling the pipes A S and at the upper part is arranged a cock R for the compressed
air and a whistle B. The whole is supported upon iron feet.
The apparatus operates in the following manner, that is to say the ice-cooled,
effervescent and filtered beer is compressed and enters the apparatus A. When the
apparatus is full to the top the cock is closed and hot water is admitted at C.
Owing to the above described arrangement of the convolutions, the heating action
will be uniform throughout the entire length of the coil. After having traversed
the coil the cold water enters the casing at H, circulates around the copper cylinder
as it passes to the other end of the apparatus and leaves at Q. When the beer has
been treated in this manner to the desired degree, and a homogeneous temperature
and pressure has been ascertained, the admission pipe for the hot water is closed then
cold water incongealable liquid being caused to circulate and after the casing "has

page_text: been cleaned by means of X. The cooling is effected by the same pipe, and when the
beer has returned to its original temperature and pressure, compressed pure air or
carbonic acid is caused to enter through the cock R, and the beer is forced by the
isobarometric apparatus into sterilised and hermetically closed casks.
Figure 2 is an end elevation of an arrangement of three similar-combined
apparatus LLI".
When the desired degree has been attained in the apparatus I. carbonie neid at a
higher-pressure than that in the apparatus is introduced and it is set in communi-
ention with the apparatus L'-a pipe-of-which-eauses the gases to pass to the upper
part of L in proportion as the beer pusses from L to L'. Ordinary cold water
eirenlatos in L'. When the beer in L' is at the temperature of the cold water it is
forced into the apparatus L" with the same precautions. In the apparatus L" the
incongealable-liquid circulates, and when the beer-hus returned to its original degree
of temperature it is forced into the ensks for transport the same precautions-being
taken as in the preceding operations.
On sheet 2 is represented an arrangement in which the coils are placed vertically.
In this case the convolutions of the coil can be arranged at regular distances apart,
the heating being effected in the first receptacle by the casing placed at the lower
part, whilst the cooling is effected in the two other receptacles by means of the easing,
placed at the upper part. The differences of density of the hot and cold liquids-are
thus-compensated for and consequently the heating and cooling of the liquid are
uniform.
The apparatus-is-composed of three super-posed-copper receptacles G provided with
a casing L-and-coils F, presses-gauges M, thermometers T-und-the like, as in the
above described arrangement. The upper apparatus being full of beer, the hot liquid
is caused-to-circulate from C to Q through the coil and the easing. When the beer
is-nt the desired-degree, a higher pressure of carbonie neid is produced in R than
that in the apparatus, the communiention d--is opened, and in proportion-ns the beer
enters Git-meets-with-a-counter pressure which prevents the effervescence. The air
or gas contained in the central apparatus rises and replaces in the upper apparatus
the liquid which descends. The central apparatus-serves to cause the eirculation-of
ordinary-cold-water, and the lower apparatus serves to cause the circulation of the
incongealable liquid. The beer is caused to pass from one to the other successively
and thence to the casks-with-the-same precautions as in the previous operations.
The arrangement-represented on-sheet 3 is devised so us to provide for a strictly
continuous outflow-without-interruption, without the beer eensing to be treated in u
elosed vessel for this purpose and without the liability of loss of gas.
The whole arrangement comprises three apparatus G (")(""), each-preceded by n
eoil-g-gl-g¹¹ in which the beer circulates. Moreover a pump-h-is placed between the
tub and the first apparatus; a second pump h' between the first and-the-second
apparatus a third-pump-/"-between-the-second and the third apparatus a fourth
pump between the third apparatus and the casks for transport. The same shaft k
is designed to work all the pumps so that the beer drawn from the tub by the
pump traverses the coil 9-immersed in water heated to the desired degree, it is heated
therein and is pasteurised in the apparatus G.
The second-pump /-draws the beer thus pasteurised and forces it into the second
coil g' immersed in cold water, then into the apparatus-G' wherein cold water also
eireulates.
Lastly the third pamp/" causes the beer to pass at the temperature of cold water
from the apparatus and forces it through the coil and apparatus g" (" wherein incon-
gealable liquid circulates and where the beer returns to its normal degree and
pressure, in order to be subsequently forced into the easks for transport by the fourth
pump Ench of the three reservoirs for hot water r cold water--and incon-
gealable liquid is connected with the apparatus and the corresponding coil by a
helicoidal pump, so that the sume liquid will constantly cool or heat the corresponding
apparatus and be regenerated in its reservoir wherein either a steam ecil as in ris
employed, or wherein incongealable liquid is caused to circulate as in". In all the

page_text: passages and between every two pumps are arranged-safety valves, in order to cause
the beer to-pass-back to the first tub in-case of any difference in the operation or in
the supply of the pumps. In this manner the outflow of beer will be-continuous and
Fet each apparatus constitutes n-closed vessel, because the valve of one pump is always
elosed when that of the preceding or following pump is open, so that by this means no
enrbenie neid-is-allowed to escape.
In this arrangement the apparatus G-G'-G" may be horizontal as in that repre-
sented on sheet 1.
In each of the above described arrangements the safety valve of each of these
apparatuses, instead of allowing the escape of the beer to the said interior, conducts
the said beer to an hermetically closed small reservoir whence it can be caused to
pass into the apparatus by forcing it by means of carbonic acid at a higher pressure
by which means there will never be communication. between the beer and the
external air.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is
First. The pasteurising apparatus represented in the first above described arrange-
ment, characterized by the combination. of a double casing and of a coil, the con-
volutions of which are nearer to each other in proportion as they are further away
from the point of admission for the liquid which circulates in the interior, in order
to obtain a uniform heating and cooling of the liquid under treatment.
Second. The second arrangement-comprising the combination of three superposed
apparatus in such a manner that in the upper-apparatus the beer shall be subjected
to the netion of heat, in the second to the netion of cold liquid, and in the lower
one-to-the-netion of incongentable liquid, as above described.
Third. The third arrangement for continuous treatment, consisting of a battery of
three-apparatus, each preceded by a coil g, a pump and a safety valve, through which
the beer passes from one apparatus to the other and is caused to pass from the tub to
the first apparatus by circulating through an initial refrigerator and then through-n
filter, the first apparatus being arranged for heating the beer, the second-for-cooling
it by the circulation of cold liquid and the third for terminating the cooling by the
circulation of incongealable liquid, the said circulation of hot, cold and incongealable
liquids being obtained by means of the corresponding vessels-,-"","" with their
rotary pumps, as above described.
Fourth Second. The application of the above described apparatus, in a similar or
different form, to the sterilization of heer or other liquids in closed vessels, in com-
bination with the employment of hot or ice-cooled and cold liquid substantially as
described.
クリ
1000
HASELTINE, LAKE & Co.,
Agents for the Applicant.

page_text: Date of Application, 23rd Oct., 1888-Accepted, 22nd June, 1889.
COMPLETE SPECIFICATION.
Improvements relating to Apparatus for the Pasteurisation of Beer,
Wine, and other Liquids.
I, WILLIAMS KUHN, of Clermont-Ferrand, France Brewer, 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 :-
This invention relates to apparatus for pasteurising beer, wine and other liquids.
The apparatus constructed according to the said invention is designed for the
pasteurisation of liquids and especially of beer in large quantities in a closed vessel
without loss of gas, followed by rapid cooling in the same receptacle, for the sale and
transport in sterilized and hermitically closed casks.
In order to render the industrial advantages which will result from the employment
of the improved apparatus better understood, I will proceed to make some pre-
liminary statements concerning the conditions which must be fulfilled in the manu-
facture of beer in order to meet with the requirements of the consuiner, and-the
causes which have heretofore opposed the transport of beer in casks.
The qualities of the beer result from two very different tastes which may be stated
as follows:
Physiological qualities, that is to say, such as are required by regarding the same
from the stand point of taste and also as a nourishing liquid.
Scientific and technical qualities-normal composition; proper proportion of the
constituting elements; purity of the yeast and wort; therefore limpidity, and
preservation.
The first of these conditions can be obtained in the brewery, by the employment of
a process based upon the very complete experiments recently made in the German
and Austrian brewery academies, and by adding to this process the use of pure yeast
a normal regular manufacture is obtained which gives the desired taste, the softness
and momentary limpidity.
Momentary limpidity, for however well beer is made it cannot be prevented from
being from its nature an extremely changeable liquid, carrying in itself the active and
passive elements of its changeableness. The limpidity must therefore only be of short
duration under the ordinary physical conditions of hermetical tightness and of
temperature. Beer is essentially changeable and transformable, either through
foreign elements entering into its composition or from these eleinents themselves
organised, continuing their work of decomposing and slowly assimilating the organised
materials. To meet the commercial requirements of limpidity which exceed the
scientific conditions in which the beer should be kept, recourse must be had to artificial
means for ensuring the preservation of the taste and of the limpidity.
The first process employed was chemical or antiseptic but this has been abandoned
by reason of the inconveniences which arise from the addition of substances which
remain in the beer and which are absorbed with them without sufficient guarantee of
inocuousness. Recourse has therefore recently been had to physical process for
preserving beer unchangeable, and in this considerable progress has been made.
Filtering has advanced the question of limpidity considerably, and when (as for
example for bottled beer) it can be followed by heating or pasteurization carefully
carried out a perfect result is obtained.
The result of the pasteurization is shewn by the general use inade-of the same in
breweries. Beers which are of good quality at first which is the result of the proper
proportion of the parts combined by means of a good system of manufacture are
ensured of a sufficient preservation-for commercial purposes by the combined operations
of filtering and pasteurisation.

page_text: After having been freed by filtering from the corpuscles in suspension which would
have caused decomposition the beer is finished by heating so as to remain in an
unchanged condition in the state in which it was left its component parts no longer
being capable of transformation by reason of the inertia of the traces of ferment which
escape the action of the filter, the beer has acquired then an unchangeableness which
can be regulated by the brewer according to the degree of heating to which it is sub-
jected at the same time avoiding every kind of particular taste when the operation
is carefully.conducted.
It is the favorable result, already known in the whole world resulting from the use
of bottles that my apparatus increases a hundred-fold by allowing the application of
the same principle in a form which is infinitely more remunerative and commercially
useful, that is to say, to casks of any capacity. My apparatus enables the transport of
younger beer and the exportation and shipment of beer in casks of any dimensions
and completely changes the conditions of the commerce in beer and will thus form the
basis of a new departure for the breweries which adopt it, by rendering as easily
transportable as wine a liquid which has heretofore been sold in casks only within
comparatively local limits.
The result which I have endeavoured to obtain for casks has already been the
subject of investigations for the pasteurization in large quantities but the various
systems heretofore devised are liable to serious defects, the result to be attained being
much more complex than appears at first sight by reason of the complex composition
of beer.
Having stated the principles upon which the improved apparatus is based, I will
proceed to describe the various forms in which it can be constructed and also the
imode of its operation.
In the arrangement represented in Figure 1 sheet 1 the apparatus comprises a
copper cylinder G enclosed in a sheet iron cylinder L forming a casing around the
former, the whole being arranged horizontally. The heads of the two cylinders can
be dismounted to permit the cleaning and afford access to the apparatus. It is
sufficient to loosen the three flanges Ca H in order to remove the copper coil F for
cleaning it. This coil which is of large extent enters the cylinder at a and leaves it
at H. Its convolutions are closer together at Z in proportion as they are further
away from the point of admission for the liquid which circulates in the interier of the
coil so that the several convolutions will act with the same effect upon the surrounding
liquid which thus enables the homogeneous heating or cooling in the entire apparatus.
The cylinders are provided with a pressure guage M a valve V the pipe of which
extends into the liquid thermometers T T placed at its extremities a water glass and
the like. At the lower part of the said cylinder is moreover a two way cock con-
trolling the pipes A Sand at the upper part is arranged a cock R for the compressed
air and a whistle B. The whole is supported upon iron feet.
The apparatus operates in the following manner, that is to say the ice-cooled,
effervescent and filtered beer is compressed and enters the apparatus A. When the
apparatus is full to the top the cock is closed and hot water is admitted at C.
Owing to the above described arrangement of the convolutions, the heating action
will be uniform the entire length of the coil. After having traversed the coil the
cold water enters the casing at H, circulates around the copper cylinder as it passes
to the other end of the apparatus and leaves at Q. When the beer has been treated
in this manner to the desired degree, and a homogeneous temperature and pressuse
has been ascertained, the admission pipe for the hot water is closed then cold water
in congealable liquid being caused to circulate and after the casing has been cleaned
by means of X. The cooling is effected by the same pipe, and when the beer has
returned to its original temperature and pressure, compressed pure air or carbonic
acid is caused to enter through the cock R, and the beer is forced by the isobaro-
metric apparatus into sterilised and hermetically closed casks.
Figure 2 is an end elevation of an arrangement of three similar combined
apparatus L L' L".

page_text: When the desired degree has been attained in the apparatus L carbonic acid at a
higher pressure than that in the apparatus is introduced and it is set in communi-
cation with the apparatus L' a pipe of which causes the gases to pass to the upper
part of L in proportion as the beer passes from L to L'. Ordinary cold water
circulates in L'. When the beer in 'L' is at the temperature of the cold. water it is
forced into the apparatus L with the same precautions. In the apparatus L₁ the
incongealable liquid circulates, and when the beer has returned to its original degree
of temperature it is forced into the casks for transport the same precautions being
taken as in the preceding operations.
.
On sheet 2 is represented an arrangement in which the coils are placed vertically.
In this case the convolutions of the coil can be arranged at regular distances apart,
the heating being effected in the first receptacle by the casing placed at the lower
part, whilst the cooling is effected in the two other receptacles by means of the casing,
placed at the upper part. The differences of density of the hot and cold liquids are
thus compensated for and consequently the heating and cooling of the liquid are
uniform.
The apparatus is composed of three super-posed copper receptacles G provided with
a casing Lan coils F, presses gauges M, thermometers T and the like, as in the
above described arrangement. The upper apparatus being full of beer, the hot liquid
is caused to circulate from (to Q through the coil and the casing. When the beer
is at the desired degree, a higher pressure of carbonic acid is produced in R than
that in the apparatus, the communication d f is opened, and in proportion as the beer
enters G it meets with a counter pressure which prevents the effervescence. The air
or gas contained in the central apparatus rises and replaces in the upper apparatus
the liquid which descends. The central apparatus serves to cause the circulation of
ordinary cold water, and the lower apparatus serves to cause the circulation of the
incongealable liquid. The beer is caused to pass from one to the other successively
and thence to the casks with the same precautions as in the previous operations.
The arrangement represented on sheet 3 is devised so as to provide for a
strictly continuous outflow without interruption, without the beer ceasing to be
treated in a closed vessel for this purpose and without the liability of loss of gas.
The whole arrangement comprises three apparatus G G G each preceded by a
coil g g g in which the beer circulates. Moreover a pump is placed between the
tub and the first apparatus; a second pump between the first and the second
apparatus; a third pump between the second and the third apparatus a fourth
pump between the third apparatus and the casks for transport. The same shaft k
is designed to work all the pumps so that the beer drawn from the tub by the
pump A traverses the coil g immersed in water heated to the desired degree, it is heated
therein and is pasteurised in the apparatus G.
The second pump / draws the beer thus pasteurised and forces it into the second
coil g immersed in cold water, then into the apparatus G' wherein cold water also
circulates.
Lastly the third pump causes the beer to pass at the temperature of cold water
from the apparatus G and forces it through the coil and apparatus g" G" wherein incon-
gealable liquid circulates and where the beer returns to its normal degree and
pressure, in order to be subsequently forced into the casks for transport by the fourth
pump. Each of the three reservoirs for hot water cold water and incon-
gealable liquid is connected with the apparatus and the corresponding coil by a
helicoidal pump, so that the same liquid will constantly cool or heat the corresponding
apparatus and be regenerated in its reservoir wherein either a steam coil as in ris
employed, or wherein incongealable liquid is caused to circulate as in ". In all the
passages and between every two pumps are arranged safety valves, in order to cause
the beer to pass back to the first tub in case of any difference in the operation or in
the supply of the pumps.
In this manner the outflow of beer will be continuous and
yet each apparatus constitutes a closed vessel, because the valve of one pump is always
closed when that of the preceding or following pump is open, so that by this means no
carbonic acid is allowed to escape.

page_text: In this arrangement" the apparatus G G G may be. horizontal as in that repre-
sented on sheet 1.
In each of the above described arrangements the safety valve of each of these
apparatuses, instead of allowing the escape. of the Beer to thie-said interior, conducts
the said. beer to an hermetically closed small reservoir. whence it can be caused to
pass into the apparatus by forcing it by means of carbonic acid at a higher pressure
by which means there will never he communication between the beer and the
external air.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is
First. The pasteurising apparatus represented in the first arrangement, characterized
by the combination of a double casing and of a coil, the convolutions of which are
nearer to each other in proportion as they are further away from the point of
admission for the liquid which circulates in the interior in order to obtain a uniform
heating and cooling of the liquid under treatment.
Second. The second arrangement comprising the combination of three superposed
apparatus in such a manner that in the upper apparatus the beer shall be subjected
to the action of heat, in the second to the action of cold liquid, and in the lower
one to the action of incongealable liquid, as above described.
Third. The third arrangement for continuous treatment, consisting of a battery of
three apparatus, each preceded by a coil g, a pump and a safety valve, through which
the beer passes from one apparatus to the other and is caused to pass from the tub to
the first apparatus by circulating through an initial refrigerator and then throng a
filter, the first apparatus being arranged for heating the beer, the second fe cooling
it by the circulation of cold liquid and the third for terminating the cooling by the
circulation of incongealable liquid, the said circulation of hot, cold and incongealable
liquids being obtained by. means of the corresponding vessels 7, 1, 1 with their
rotary pumps, as above described.
Fourth. The application of the above described apparatus, in a similar or different
form, to the sterilization of beer or other liquids in closed vessels, in combination
with the employment of hot or ice-cooled liquid.
Dated this 23rd day of October 1888
HASELTINE, LAKE. &.Co.,
Agents for the Applicant.