A Process for Producing Extract of Hops and for the Preparation of a Beverage or Beverages therewith.
Year: 1888

page_text: Date of Application, 12th Sept., 1888
Complete Specification Left, 10th May, 1889-Accepted, 22nd June, 1889
PROVISIONAL SPECIFICATION. .
A Process for Producing Extract of Hops and for the Preparation of a
Beverage or Beverages therewith.
I, LOUIS GROEZINGER of Stuttgart, in the Kingdom of Würtemberg, Manufacturer,
do hereby declare the nature of this invention to be as follows:-
This invention consists in the preparation of an extract of hops, suitable more
particularly for preparing a beer or like beverage which does not ferment, does not
contain alcohol, therefore does not intoxicate, but which however contains the same
nutritious ingredients as in fermented beer. This hop juice constitutes the basis for a
new kind of temperance beer, there is only required an addition of malt sugar, or
saccharified substances as rice, maize, barley etc., such mixture being made according
to taste or requirement and with an addition of pure carbonic acid water (of about
4 atm. pressure) a palatable beer is prepared which is clear, agreeable to the taste and
has a pleasing froth.
This hop juice or extract is prepared as follows: Wooden or tinned vessels should
be used having perforated false bottoms and taps for drawing off the liquor. Into
this vessel the hops are tightly pressed, poured over with spirit of wine of good
quality in parts by weight of one of hops to four of spirit, the vessels are then closed
and kept standing for about 2 days, the hops being pressed down from time to time.
There can also be added to the spirit of wine about to as much water, if this
suffices to abstract the resinous substances from the hops, as all hops are not alike
in this.
After about two days the first infusion is run off into a closed vessel, pressing the
hops to extract all the liquor. For the next infusion for the dry hops one uses this
extract of hops, adding to the latter any spirit of wine necessary to complete the four
parts by weight.
The boiler should be of copper should have a lid and cock, the interior of the boiler is
arranged so as to insert the hops, after having been pressed, in three loose portions remov-
able at will, for this purpose are made three divisions of woven tin-wire and bound with
a tin-hoop, the same are placed at somewhat even distances in the boiler resting on
its inner side, for each of these three divisions there are fixed inside the boiler three
rivets projecting about 2% on which the hoops of partitions can be placed with a
pressure of the hand. The pressed hops are shaken out and placed between the
divisions of the boiler, and 15 parts by weight of water poured thereon to one part
by weight of originally dry hops, after it has boiled for about an hour the liquid is run
off and replaced by the same quantity of water in the boiler, which is again boiled
for about an hour and so on. If the hops were not compelled by the apparatus
before described to remain under water, they would float during boiling-process on the
top, which would result in an unequal extraction.
If four decoctions are made and placed each in a separate vessel, the two first
decoctions are mixed for further use, the third and fourth decoctions however are used
again for the first and second process of boiling instead of fresh water.
The hop juice can be clarified by the usual gelatinous substances such as gelatine,
albumen etc., and treated as is the case with wine and beer, where the sediment or
residue settles at the bottom, the clear liquid is filtered in different ways through
various materials, generally through medium woven cloth, in the shape of an extended
bag or hose, enclosed in a cylinder because of evaporation, and supplied at the
bottom with a cock.
In making a beer from this hop-juice to the juice is added more or less malt sugar
and colour according to requirement and taste, and the mixture is filtered again.
For fermented beer and for brewing purposes this hop juice can be profitably used

page_text: for the improvement of the beer at any stage, from the fermentation up to the finished
beer, because the same does not make it cloudy, gives it a delicate taste and improves
its quality. For this purpose one can prepare a stronger hop-juice by taking the spirit
extract and mixing it with the first and second decoctions; for these decoctions there
are however only taken 6 to 8 parts by weight of water, instead of 15 parts by
weight to one part by weight of dry hops, then the extract with the two decoctions is
to be clarified and filtered.
.
a
1
1000
A Process for Producing Extract of Hops and for the Preparation of a
Beverage or Beverages therewith.
I, LOUIS GROEZINGER, of Stuttgart, in the Kingdom of Würtemberg, Manufacturer
do hereby declare the nature of my invention and in what manner the same is to
be performed to be particularly described and ascertained in and by the following
statement :-
.
This invention consists in the method of preparing an extract of hops, suitable
, more particularly for preparing a beer or like beverage which does not ferment, does
not contain alcohol, therefore does not intoxicate, but which however contains the
same nutritious ingredients as in fermented beer. This hop juice constitutes the
basis for a new kind of temperance beer, the latter being made simply by the addi-
tion of malt sugar, or saccharified substances such as rice, maize, barley, etc., the
proportions. of such mixture being according to taste or requirement, and by the
addition of pure carbonic acid water (of about 4 atm.) so that a palatable beer is
produced which is clear, agreeable to the taste, and has a pleasing froth.
The method of preparing this hop juice or extract is as follows:
Firstly, to remove the resinous inatters from the hops, wooden or tinned vessels
should be used having within them perforated false bottoms and taps below the false
bottoms for drawing off the liquor. Into such vessels the hops are tightly pressed
and covered with spirit of wine, of good quality, in parts by weight of one of hops
to four of spirit, the vessels are then covered with lids and kept standing for about
2 days, the hops being pressed down from time to time. There may also be added
to the spirit of wine about to as much water provided that the dilution is not
carried too far to prevent the extraction of the resinous substances from the hops, as
all hops are not alike in this.
After about two days the first infusion is run off into a closed vessel, the hops
being pressed to extract all the liquor. For the next infusion of dry hops this
extract of hops is used instead of the aforesaid spirit, adding however to the extract
any amount of spirit of wine necessary to complete the four parts by weight.
Having removed the resinous matters I proceed to make a decoction of the hops,
so treated, as follows:
The boiler should be of copper, should have a lid and cock, the interior of the
boiler is arranged so as to contain the hops, after having been pressed, in three loose
portions removable at will, for this purpose are made three partitions or trays of
woven tin-wire bound with a tin hoop, these are supported at somewhat even distances
in the boiler resting on its inner side, for each of these three divisions there are
fixed inside the boiler three rivets or pins projecting about 2 m and on which the
hoops of partitions can be fixed by a movement of the hand. The pressed hops are
shaken out and placed between the divisions of the boiler and 15 parts by weight of
water poured thereon to one part by weight of originally dry hops, after this has
.boiled for about an hour the liquid is run off and replaced by the same quantity of
water. in the boiler, which is again boiled for about an hour and so on.
I do not confine myself to three or any number of trays, but if the hops are not

page_text: compelled, by such an apparatus as before described, to remain under water, they
would float during the boiling process on the top, which would result in an unequal
extraction.
If four such decoctions are made from each batch of hops and placed each in a
separate vessel the two first decoctions are mixed for further use, the third and fourth
decoctions however are used again for the first and second process of boiling of the
next batch instead of fresh water.
The decoctions of hops or hop extract so made can be clarified by the usual gelatinous
finings such as gelatine, albumen, etc., and treated as is the case with wine and beer,
where the sediment or residue settles at the bottom, the clear liquid is filtered in
different ways through various materials, generally through medium woven cloth in
the shape of an extended bag or hose, enclosed in a cylinder to prevent evaporation and
supplied at the bottom with a cock.
In making a beer from this hop juice to the juice is added more or less malt sugar
and colour according to requireuient and taste, and the mixture is filtered again being
aerated by carbonic acid gas or mixed with water aerated therewith if desired.
For fermented beer and for brewing purposes this hop extract can be profitably
used for the improvement of the beer at any stage, from the fermentation up to the
finished beer, because the same does not make it cloudy, gives it a delicate taste and
improves its quality. For this purpose one can prepare a stronger hop extract by
taking the spirit infusion and mixing it with the first and second decoctions, for
making these decoctions there are however only taken 6 to 8 parts by weight of
water, instead of 15 parts by weight to one part by weight of dry hops. The infusion
mixed with the two decoctions should be clarified and filtered.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed I declare that what I
claim is :-
:-
1. The method of preparing an extact of hops by treating same with spirit and
afterwards making a decoction of the hops so treated by boiling with water.
2. The method of preparing an extract of hops, or hop juice by treating same with
spirit to obtain an infusion afterwards making a decoction or decoctions of the hops so
treated by boiling with water and mixing said spiritous extract and decoction or
decoctions, substantially as herein described.
Dated this 10th day of May 1889.
HERBERT & Co.,
18, Buckingham Street, Strand, London, W.C., Agents for Applicant.