IMPROVEMENTS IN THE MANUFACTURE OF NON-ALCOHOLIC BEVERAGES
Year: 1877

page_text: LETTERS PATENT to Thomas Henry Larmuth, of Victoria Works, High Street,
Tunbridge Wells, in the County of Kent, for the Invention of "IMPROVEMENTS
IN THE MANUFACTURE OF NON-ALCOHOLIC BEVERAGES."
Sealed the 6th October 1877, and dated the 16th May 1877.
PROVISIONAL SPECIFICATION left by the said Thomas Henry Larmuth at
the Office of the Commissioners of Patents on the 16th May 1877.
THOMAS HENRY LARMUTH, of Victoria Works, High Street, Tunbridge Wells, in.
the County of Kent. "1жPROVEMENTS IN THE MANUFACTURE OF NON-ALCOHOLIC
BEVERAGES."
This Invention has for its object to produce non-intoxicating beers, such as mild,
bitter, and pale ales, stout, and porter from the following ingredients, viz., hops,
barley, oats, wheat, tapioca, and gelatine, either in their natural state, essence,
decoction, or extract, the saccharine matter being sugar, and the colouring matter
being, for the ales, caramel or burnt sugar, and for stout and porter, roast malt and
Dantzic spruce.
The system of manufacture is as follows -Pure filtered water is brought up to a
temperature of 170 degrees Fahrenheit, and a bag of tapioca (which has been
previously softened in cold water) is immersed in it, and allowed to remain for a
quarter of an hour; the whole is afterwards poured upon barley, oats, wheat, or
other ingredients of the same nature, and allowed to digest with the tapioca for
two hours or more, according to requirements. When clear this liquor is strained
into a copper, and kept at about 120 degrees, the white of an egg, having been
previously well mixed in a pint of cold liquor, is added and the whole well stirred.
The temperature is increased to 170 degrees and hops added, the whole being well
mixed and brought quickly to the boiling point is allowed to remain about a quarter
of an hour, and then gently simmered for half an hour. The liquor is again well
stirred and continued at the same heat for about two hours without being disturbed,
and ought then to be perfectly transparent, in which state it is to be drawn off
through a strainer, without disturbing the sediment. It is now allowed to become
quite cold, the colouring matter is added, it is well stirred, and brought up by the
saccharine matter to the desired sweetness. The beer is afterwards placed in
cylinders and äerated to the extent of three atmospheres, and bottled off by machinery,"
[Price 41

page_text: or turned into casks, or left in the cylinder for supply on draught. In the case of
stout and porter the roast malt and Dantzic spruce follow in rotation the saccharine
matter.
The non-intoxicating beers so produced possess the following properties:-Perfect
bitter and fragrance of the hops and far more nourishing and refreshing qualities,
with less acidity than is to be found in alcoholic beers; at the same time perfect
freedom from alcohol is secured, all ingredients of a fermenting nature having been
separately well boiled, allowed to get cold, separately added, and immediately
acrated.
SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Thomas Henry Larnuth in the Great Seal Patent Office on the
:: 16th November 1877.
: THOMAS HENRY LARMUTH, of Victoria Works, High Street, Tunbridge Wells, in
the County of Kent, now residing at Mansfield Road, Haverstock Hill, in the
County of Middlesex. "IMPROVEMENTS IN THE MANUFACTURE OF NON-ALCOHOLIC
BEVERAGES."
This Invention has for its object to produce non-intoxicating beers, such as mild,
bitter, and pale ales, stout, and porter from the following ingredients, viz., hops,
barley, oats, wheat, tapioca, gun, and gelatine, either in their natural state, essence,
decoction, or extract, the saccharine matter being sugar, and the colouring matter
being, for the ales, caramel or burnt sugar, and for stout and porter, roast barley
and Dantzic spruce.
The system of manufacture is as follows:-Water, either filtered or boiled, is
brought up to a temperature of 140 to 170 degrees Fahrenheit, and a bag of tapioca
or other glutinous material (which has been previously softened in cold water) is
immersed in it and allowed to remain for a quarter of an hour; the whole is after-
wards poured upon barley or oats, wheat, or other ingredients of the same nature,
and allowed to digest with the tapioca or glutinous matter for one hour or more,
according to requirements. When clear this liquor is strained into a copper, and kept at
about 120 degrees F.; the white of an egg, having been previously well mixed in a
pint of cold liquor, is added, and then all is well stirred. The temperature is then
increased to 170 degrees and hops added, the whole being well mixed and brought
quickly to the boiling point, and then allowed to remain about quarter of an hour,
and then gently simmered for half an hour. The liquor is again well stirred and
continued at the same heat for about one hour or more without being disturbed, and
same ought then to be perfectly transparent, in which state it is to be drawn off
through a strainer without disturbing the sediment. It is now allowed to become
quite cold, and the colouring matter is added; it is to be well stirred, and brought up
by the saccharine matter to the desired sweetness. This temperance beer is after-
wards placed in cylinders and aërated to the extent of three atmospheres, and
bottled off by machinery, or turned into casks, or left in the cylinder for supply on
draught. In the case of temperance stout and porter the roast barley and Dantzic
spruce follow in rotation the saccharine matter.
The non-intoxicating beers so produced possess the following properties:-Perfect
bitter and fragrance of the hops and far more nourishing and refreshing qualities,
with less acidity than is to be found in alcoholic beers; at the same time perfect
freedom from alcohol is secured, all ingredients of a fermenting nature having

page_text: been separately well boiled, allowed to get cold, separately added, and immediately
acrated.
After being strained, as before described, the liquor is in some cases replaced in the
copper and brought at once to a boiling point, and then the hops are added to the
boiling liquor. The liquor and hops are well stirred, and allowed to boil thoroughly
for at least five minutes; it is then drawn off and allowed to settle, after which it is
strained into a cooler. If fining is necessary, magnesia, in the proportion of one
ounce to five gallons of wort, inore or less, is added, the whole being well stirred and
allowed to settle, after which the liquor is drawn off through filtering arrangements
as required.
The saccharine matter, which is added as required, consists of eight gallons of water
to ten pounds of loaf sugar, the water being poured on the sugar to dissolve same.
Previous to the water being poured on to the sugar half a pound of gum is added to
the water. To color the liquor, when the saccharine matter is cold, caramel or burnt
sugar is added, in the proportion of one ounce, more or less, to the saccharine matter
used.
In bottling or otherwise the saccharine matter is first introduced, and on this is
poured or introduced the aerated hop decoction, as herein-before described, and by
using this process the froth is reduced in bottling the liquor.
The proportions preferred in making bitter ale consist of, say, fifty gallons of water
brought up to 140° Fahrenheit, then poured on to one quart, more of less, of barley,
and half a pint, more or less, of oats, bruised separately, and this forms the wort.
This mixture is allowed to stand for one hour, and is then strained and afterwards
boiled; whilst boiling 1 1/4 pounds of hops, more or less, is added. The whole is then
allowed to boil for, say, five minutes, and is then drawn off and strained into the
cooler, and refined if desired, as before mentioned. It is then aërated and after-
wards bottled, such bottles containing the saccharine and coloring matter, as before
described. Other temperance ales are prepared with an addition of saccharine
matter; stout and porter with the addition of spruce and roast barley.
Having now particularly described and ascertained the nature of the said
Invention, and in what manner the same is to be performed or carried out in
practice, I hereby declare that I claim, the Invention of "Improvements in the
Manufacture of Non-alcoholic Beverages," substantially as the same is hercin-beforo
set forth and described, the special point or feature being the producing of non-
alcoholic or temperance beers or beverages, in the manner herein-before set forth
and described.
In witness whereof, I, the said Thomas Henry Larmuth, have hereunto set
my hand and seal, this Sixteenth day of November, in the year of our Lord
One the
T. H. LARMUTH. (L.S.)
Witness,
T. MORGAN,
Secretary,
Inventors' Patent Right Association, Limited,
21, Cockspur Street, S.W.