and other Fermented Liquids, and in Apparatus therefor.
Year: 1885

page_text: and other Fermented Liquids, and in Apparatus therefor.
We, EDMUND RICHARD SOUTHBY, of 24 Holborn Viaduct, in the City of London,
Analytical Chemist, and WALTER THOMAS RAMSDEN, of 177 Kingsland Road, in
the County of Middlesex, Engineer, do hereby declare the nature of our invention
for "IMPROVEMENTS IN THE METHOD OF BOTTLING AND PRESERVING BEER AND
OTHER FERMENTED LIQUIDS, AND IN APPARATUS THEREFOR," to be as follows:-
'
The object of our invention is to effect the bottling of beer and other fermented
liquids, in such a manner that the air shall be perfectly excluded from the beer
during the whole process; a portion of which process consists in first heating the
beer to be bottled, and then cooling the same to a low temperature so as to promote
its brilliancy.
"
In carrying out our invention we free the whole of the apparatus from
atmospheric, air, as a preliminary to commencing operations.
We sometimes effect the expulsion of the air from the vessels, by first filling
them with water and withdrawing the water as the gas enters the same; and, in
some cases, we effect the same object by means of air pumps. By suitable arrange-
ments the re-entry of air is prevented during the continuance of the operations, the
beer being ultimately conveyed to the bottles in a clear and brilliant state, without
at any time coming in contact with the atmosphere.
In this Specification the word "bottle" is intended to include all airtight and
portable vessels suitable for holding beer.
The succession of processes through which we cause the beer to pass, or to which
we subject the beer, in order to produce the desired result, may be classified in the
following manner :—

page_text: t
No. 4.
The above succession of processes as in No. 3, with the addition of heating the
beer one or more time or times after bottling.
In passing the beer into the bottles, we sometimes arrange the bottles so that they
lie nearly on their sides, with the mouth a little inclined upwards, and so arranged
that the beer, while being filled in at a suitable pressure, shall entirely seal the
neck against any possibility of over filling.
In some cases an addition of bisulphite of lime or other sulphites or bisulphites,
or sulphate of alumina, alone or in combination, is made, to more completely insure
the brilliancy of the beer.
Sometimes in the process of bottling we first obtain a more or less perfect
vacuum in the bottles, which are then filled with carbonic acid gas. This gas is
again expelled as the beer enters the bottles, and such gas may be transferred to a
reservoir and used again and again.
The primary heating of the beer in any of the processes above mentioned may be
carried out in an absolutely closed vessel; or, instead of an absolutely closed vessel,
one provided with means for allowing the gas, or the surplus gas, to escape, without
admitting atmospheric air thereto. In the latter case, during the cooling of the
beer, carbonic acid gas, free from air, is again admitted to fill the vacuum.

page_text: <
"
Improvements in the Method of Bottling and Preserving Beer
and other Fermented Liquids, and in Apparatus therefor.
We, EDMUND RICHARD SOUTHBY, of 24 Holborn Viaduct, in the City of
London, Analytical Chemist, and WALTER THOMAS RAMSDEN, of 177 Kingsland
Road, in the County of Middlesex Engineer, do hereby declare the nature of our
said invention and in what manner the same is to be performed, to be particularly
described and ascertained in and by the following statement :-
The object of our invention is to effect the bottling of beer and other fermented
liquids in such a manner that the air shall be perfectly excluded from the beer
during the whole process; a portion of which process consists in first heating the
beer to be bottled, and then cooling the same to a low temperature so as to
promote its brilliancy.
In carrying out our invention we free the whole of the apparatus from
atmospheric air, as a preliminary to commencing operations.
We sometimes effect the expulsion of the air from the vessels, by first filling
them with water and withdrawing the water as the gas enters the same; and, in
some cases, we effect the same object by means of air pumps. By suitable arrange-
ments the re-entry of air is prevented during the continuance of the operations, the
beer being ultimately conveyed to the bottles in a clear and brilliant state, without
at any time coming in contact with the atmosphere.
In this Specification the word "bottle" is intended to include all airtight and
portable vessels suitable for holding beer.
The succession of processes through which we cause the beer to pass, or to which
we subject the beer, in order to produce the desired result, may be, classified in the
1. Heating the beer to a temperature of 131° Fabr: or upwards to such a degree
as would not injure the beer.
2. Cooling the beer down to a suitably low temperature,
3. Filtering the beer at a suitably low temperature.
Supplying the filtered beer with carbonic acid gas under pressure.
5. Bottling the beer under pressure or otherwise.

page_text: No. 4
The above succession of processes as in 'N° 3, with the addition of heating the
beer one or more time or times after bottling.
In passing the beer into the bottles, we sometimes arrange the bottles so that they
lie nearly on their sides, with the mouth a little inclined upwards, and so arranged
that the beer, while being filled in at a suitable pressure shall entirely seal the
neck against any possibility of overfilling.
In some cases an addition of bisulphite of lime or other sulphites or bisulphites
or sulphate of alumina, alone or in combination, is made, to more completely insure
the brilliancy of the beer.
Sometimes in the process of bottling we first obtain a more or less perfect
vacuum in the bottles, which are then filled with carbonic acid gas. This gas is
again expelled as the beer enters the bottles, and such gas may be transferred to a
reservoir and used again and again.
The primary heating of the beer in any of the processes above mentioned may be
carried out in an absolutely closed vessel; or, instead of an absolutely closed vessel,
one provided with means for allowing the gas, or the surplus gas to escape, without
admitting atmospheric air thereto: In the latter case, during the cooling of the
beer, carbonic acid gas, free from air, is again admitted to fill the vacuum.
Having now particularly described and ascertained the nature of our said
invention, and in what manner the same is to be performed, we declare that what
we claim is:
:
. 1. The method of bottling beer and other fermented liquids, and preserving the
same in a brilliant condition, by means of the processes herein before described, or
any one of such processes.
2. In addition to the aforesaid processes or one of them, in the bottling of beer
and other fermented liquids as aforesaid, the addition of bisulphite of lime, or
other sulphites or bisulphites, or sulphate of alumina alone or in combination,
substantially as and for the purposes herein before described.
3. In the bottling of beer and other fermented liquids as aforesaid, the use of a
more or less perfect vacuum, and subsequent use of carbonic acid gas, in excluding
atmospheric air, substantially as and for the purposes herein before described.
4. The general combination of means, processes, and arrangements, or of some
one or more of them, constituting our improvements in the method of bottling beer
and other fermented liquids, substantially as hereinbefore described.
o Dated Red 1982: