IMPROVE- MENTS IN THE ART OF BREWING MALT LIQUORS
Year: 1882

page_text: LETTERS PATENT to Lionel Varicas, of 2 Montague Place, Russell Square,
London, in the County of Middlesex, England for an invention of IMPROVE-
MENTS IN THE ART OF BREWING MALT LIQUORS A communication from abroad
by Joseph Franklin Gent, of the City of Columbus, in the County of
Bartholomew, in the State of Indiana, one of the United States of America,
a miller by occupation,
COMPLETE SPECIFICATION filed by the said Lionel Varicas at the Office of
the Commissioners of Patents on the 15th August 1882.
LIONEL VARICAS, of 2 Montague Place, Russell Square, London, in the County of
Middlesex, England, "IMPROVEMENTS IN THE ART OF BREWING MALT LIQUORS,"
A communication from abroad by Joseph Franklin Gent, of the city of Columbus,
in the County of Bartholomew, in the State of Indiana, one of the United States
of America, a miller by occupation,
In the art of brewing malt-liquors it has been customary for many years to use
a percentage, more or less, of maize-meal in the production of the wort, such maize-
meal being ground either from maize having the husk and germ attached, or from
the maize from which the husk and germ bave been previously removed. Both
said kinds of maize-meal require to be thoroughly boiled and mashed to a
accomplish the required reduction, and the comparatively long boiling injures the
nash. The subsequent fermentation of the wort obtained from the malt, maize-
meal, and hops is also less satisfactory than could be desired. It has been
discovered that these objection may be overcome, and the whole process of brewing
vastly improved, by using in place of such maize-meal, a maize-product consisting
of hulless maize-flakes, which is termed maize-malt.
In order that this invention or discovery may be clearly understood and readily
practiced by those skilled in the art of brewing malt-liquors I will proceed to
describe the rule which has unusally governed heretofore in its practice and
describe the manufacture of the hulless maize-malt to be used.
The maize-malt is made as follows: The maize having first been thoroughly
winnowed is passed through a suitable mill for removing the hulls and germs and
granulating the remaining portions of the kernels. The purified granular material

page_text: is then subjected to a steaming action in any suitable vessel to effect a softening
and toughening of the granules. The damp mass, suitably drained or otherwise
treated to free it from the greater part of its moisture, is then passed through
between warm rollers, which will simultaneously dry and flatten the granules,
so that the resulting product will be in the form of dry flakes.
The percentage of this maize-malt to be used will necessarily vary according as
the brewer desires to make one quality or another of malt-liquor. As high
as 65% by weight, of it to 35 % by weight of barley-malt may be used. The
maize-malt is mixed with the barley-malt and the mixture is steeped and mashed
precisely the the same as if barley-malt alone were used. No previous boiling and
mashing of this maize-malt is required, because its proper reduction is as easily
and rapidly accomplished as the reduction of the barley-malt.
Hops having been added to the mash and steeped with it according to the
ordinary method, the wort is drawn off, and subsequently treated the same as the
wort in brewing as heretofore practiced.
It has been found in practice that the yield of extract from a given amount of
this maize-malt greatly exceeds the yield of extract from a quantity of maize-meal
(whether ground from hulled or unhulled maize) of the aggregate cost. Besides
previous boiling and mashing is dispensed with. All but about 10% of it is
reduced and converted It has been found furthermore, that the fermentation of
the wort containing an admixture of extract from the maize-malt is much
more uniform and perfect as compared with that of wort containing a an admixture
of extract from maize-meal.
Having thus described this improvement on the art of brewing malt-liquors I
beg to disclaim all other methods or processes known and practiced in the art prior
to iny invention.
What is claimed is
The improvement in the art of brewing malt-liquors which consists in producing
the wort from barley-malt, hops, and hulless maize-malt substantially as before
set forth.
In witness whereof I, the said Lionel Varicas, have hereunto set my hand
al thin Ը... 1
.. A
to iny invention.
What is claimed is
The improvement in the art of brewing malt-liquors which consists in producing
the wort from barley-malt, hops, and hulless maize-malt substantially as before
set forth.
In witness whereof I, the said Lionel Varicas, have hereunto set my band
and seal this fifteenth (15th) day of August, in the year of Our Lord
One thousand eight hundred and eightytwo.