IMPROVEMENTS IN THE MANU- FACTURE OF BEER
Year: 1876

page_text: LETTERS PATENT to Charles Haughton Gill, of No. 6, Christian Street, in the
County of Middlesex, for the Invention of "IMPROVEMENTS IN THE MANU-
FACTURE OF BEER." A communication from abroad by Francis Neisom
Girdlestone Gill, residing at the Aska Sugar Works, Gaugam, Madras,
India
Sealed the 15th August 1876, and dated the 2nd March 1876.
PROVISIONAL SPECIFICATION left by the said Charles Haughton Gill at
the Office of the Commissioners of Patents on the 2nd March 1876.
CHARLES HAUGHTON GILL, of No. 6, Christian Street, in the County of Middlesex.
"IMPROVEMENTS IN THE MANUFACTURE OF BEER."
This Invention has for its object the manufacture of beers of all kinds, such as
ales, stout, porter, and such like, independently of the temperature, and to produce
keeping beers within 2 or 3 days of the malt being put into the mash tun, and to
dispense with the large and expensive plant now required. These objects I attain
by avoiding fermentation for the production of alcohol in the beer, either in great
part or in whole, by adding alcohol to the wort after it has been boiled with hops
and suitably diluted instead of as is now done, forming the alcohol in and at the
expense of the wort.
I afterwards charge the mixture of alcohol and bitter wort
with carbonic acid.
I proceed in the following manner:-I mash at such a temperature as will give
rise to no more sugar (glucose) than is desirable to have in the kind of beer wished
to be produced, boil with hops in the usual manner, and if desirable filter the hot
bitter wort and cool by any convenient means, preferably out of contact with the
atmosphere by causing the wort to circulate through pipes immersed in cold water
or by other suitable means. I then reduce the cooled bitter wort so obtained with
cold water to about the density of the beer required, and mix it with such a
quantity of alcohol as it is desired to have in the finished beer. The mixture of
bitter wort and alcohol may then be charged with carbonic acid by any of the known
machines suitable for the purpose, and bottled in the manner usual with these
machines.
It may be advantageous with certain albuminous malts to make a heavy extract
in the mashing to boil with hops as before, and cool either or without previous
filtration, and to mix the dense cooled bitter wort with the total quantity of

page_text: alcohol wished to be added to the wort when diluted, and leaving some hours to
give the alcohol a sufficient time to effect the maximum precipitation of the
albuminous matter contained in the wort. The clear portion of the wort and
alcohol may then be run off, or the whole may be filtered and the clear portions
diluted with cold water to the density of the beer required, and then proceeded
with as before described.
For the production of beers with very little or no sweetness it may be
advantageous to destroy in great part or in whole, the sugar (glucose) inevitably
given rise to in the mashing of the malt. This may be effected by fermenting the
sweet wort for a few hours in order to destroy the glucose by its conversion into
alcohol and carbonic acid; this fermentation lasting but a few hours would not be
interfered with by a high temperature.
After fermentation the wort with or without previous filtration may be boiled
with the hops, and proceeded with as herein-before described.
The advantages of this process are, amongst others, the power of making keeping
beers of high or of low alcoholic strength, and of no or of great sweetness in any
climate, and in within 48 hours of the malt being put in the mash tun, and again
the dispensing with the large and expensive plant required even in a temperate
climate for the fermentation of beer when that fermentation is necessary for the
production of the alcohol required, and is therefore necessarily prolonged.
SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Charles Haughton Gill in the Great Seal Patent Office on the 1st
September 1876.
CHARLES HAUGHTON GILL, of No. 6, Christian Street, in the County of Middlesex.
"IMPROVEMENTS IN THE MANUFACTURE OF BEER." A communication from abroad
by Francis Neisom Girdlestone Gill, residing at the Aska Sugar Works, Gaugam,
Madras, India.
My Invention consists in the production of the spirit required in the beer in a
wash separate and distinct from the beer and its addition after distillation, and
preferably also rectification, to ordinary bitter wort diluted with water to about
the density of the beer wished to be produced. The mixture of spirit and dilute
bitter wort is then charged with carbonic acid by any of the known aerating
machines, and either bottled or casked under pressure.
And in order to explain my said Invention as completely as possible, I now
proceed to describe the best means I am acquainted with for carrying the same into
practical effect, as follows:-I first produce a wort in the ordinary way by mashing
crushed malted grain, and if I wish to produce very sweet beer I begin mashing
at a low temperature (about 120° Fahrenheit), and gradually heat, so that in the
course of two to three hours the temperature may be 165-170° Fahrenheit.
If on
the other hand I wish to obtain a beer only a little sweet, I prefer mashing between
the temperatures of 140-150° Fahrenheit. The wort after being drained off, the
residuum of the grains is diluted with water to about the density of the beer wished
to be copied and boiled with the amount of hops considered expedient; after
boiling for a sufficient time to extract the hops the bitter wort may be let down on
to a cloth filter to clarify. From the filter it is run through a cooler, preferably a
closed one, to protect it from the dust of the air which is liable to induce
fermentation. To the cool dilute bitter wort is then added the required quantity of
pure spirits of wine, and the non-gaseous beer so produced is aerated under pressure
in any of the aerating machines convenient for the purpose.
The process as described may be varied by not diluting the wort till after it has
been boiled with the hops or even until after the cooling of the thick bitter wort,
and again the filtration of the wort may be delayed till or repeated after the

page_text: addition of the spirit. Again, where it is wished to produce a beer with no
sweetness it may be necessary to ferment the sweet wort for a few hours in order to
destroy the dextrose of the malt and not for the production of spirit.
To produce a keeping beer it is advisable that the mixture of bitter wort and
water be boiled together, and then cooled out of contact with the atmosphere before
the admixture of the rectified spirit.
The patent worts known as concentrated and solid may be used for the production
of beer by this process. After reduction or solution in water of the patent wort,
the thin wort so obtained is treated in the manner above described.
The advantages of this Invention are the production of a wholesome beer in a
hot climate (for even should the temperature effect the production of acids in the
course of fermentation of the distillers' wash, the spirit is obtained in a pure stato
from the rectificator) of any degree of alcoholic strength required, of good koeping
qualities, and requiring only 24 hours for its manufacture, and ready for immediate
consumption.
What I claim is the production of the alcohol required in the beer away from the
beer, in a wash made for the purpose, and its addition to ordinary bitter wort
diluted with water to a density considered about right for the finished beer, so that
the finished beer contains no bye products of fermentation nor debris of forment,
and yet has the composition of fermented beer.
In witness whereof, I, the said Charles Haughton Gill, have hereunto set my
hand and seal, this 30th day of August, in the year of our Lord One
thousand eight hundred and seventy-six.
C. HAUGHTON GILL, (L.S.)