MENTS IN BREWING AND THE MANUFACTURE OF MATERIALS TO BE EMPLOYED THEREIN."
Year: 1876

page_text: PROVISIONAL SPECIFICATION left by William Garton at the Office of tho
Commissioners of Patents on the 28th March 1876.
" IMPROVE-
WILLIAM GARTON, of the Town and County of Southampton, Brewer.
MENTS IN BREWING AND THE MANUFACTURE OF MATERIALS TO BE EMPLOYED
THEREIN."
Cane sugar and glucose (that is to say, sugar prepared from amylaceous substances,)
have been used sometimes separately and sometimes combined in substitution for at
portion of the malt in brewing, but it has been found in the case of cane sugar
when used alone, that the beers obtained become poor and thin, and are liable to
turn acid; that when glucose is used alone the objections to the use of cane sugar
are only partially overcome owing to the want of dextrine, and although glucose
gives a heavier final gravity to the beer, this is due to the presence of inert bodies,
which impart an undesirable bitter flavor and the beer is also liable to turn acid;
while when cane sugar and glucose have been used in combination similar objections
are met with. Now the object of my Invention is to supply a sufficient amount of
dextrine to give all desirable fullness or body and keeping properties to the beer,
whereby I overcome the objections above referred to.
My Invention consists in the combined employment in substitution for a portion
of the malt in brewing, of dextrine-dextrose and glucose, or of dextrine-dextrose
and cane sugar, or of dextrine-dextrose, glucose, and cane sugar, these materials
being 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 merchantable
Or in lieu of
articles, the manufacture of which forms part of my Invention.
dextrine-dextrose, I employ dextrine.
The dextrine-dextrose may be manufactured by converting the amylaccous sub-
stance (say rice) by at first employing heat and acid in the usual way, but
afterwards maintaining the heat so long only as any traces of starch remain, and then
neutralizing 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.
When I employ dextrine I manufacture it by a combined torrefaction and acid
process, that is to say, I cause partial torrefaction in the usual manner, and complete
the conversion with the aid of sulphuric or other suitable acid; or I first produce

page_text: partial conversion by means of the acid, and complete the conversion by torrefaction;
or if preferred it may be made by the ordinary torrefaction process.
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 (con-
taining a further quantity of dextrine soluble in alcohol), being a compound body
supposed to possess the same constituents as obtained from malt by an ordinary
mashing process. But the substances which I employ differ 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 I supply the
required extra amount of fermentable sugar by the addition of glucose or of cane
sugar, or of glucose and cane sugar combined.
I vary the proportions of the glucose or cane sugar to suit the brewing of
different kinds of beer, preferring to use a sufficient quantity of the dextrine-dextrose
or dextrine, to give at least 10 per cent of dextrine.
I prefer in most cases to employ both glucose and cane sugar in combination with
the dextrine-dextrose or dextrine, so as to lessen or divide any objections due to
both, relying upon the dextrine for giving fullness or body and keeping properties
to the beer.
The term cane sugar as herein-before used includes all sugars of similar character,
such as beet, maple, and date sugars.