IMPROVEMENTS IN BREWING OR PRODUCING ALE AND PORTER to be as follows
Year: 1884

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I EDWARD THOMAS PEMBERTON of 23 Thackery Street Liverpool in the County
of Lancaster, Brewer, do hereby declare the nature of my said invention for
"IMPROVEMENTS IN BREWING OR PRODUCING ALE AND PORTER to be as follows:-
•
"
:-
The main objects are to cheapen and simplify the process of brewing or
producing ale and porter and like fermented beverages and to obtain such beverages
with improved keeping qualities without the employment of malt.
Hitherto ale and porter have been brewed or produced from wort obtained by a
troublesome process of mashing either alone or mixed with sacharine matters such
as grape sugar and glucose. Now under my invention I brew fermented beverages
from a mixture of grape or uncrystalizable sugar mixed with animal gelatin an
alkali and lime or other base and these with or without gentian colomba. hops or
other flavouring agent and with or without a phosphate such as phosphate of soda.
One method of carrying my invention into practice when it is desired to produce
a brew of 14 barrels is to dissolve in 500 gallons of water five and a half hundred
weight of golden syrup or grape sugar, 26 pounds of gelatin, that made from the
hoofs of ruminating animals being preferred three pounds each of carbonate
of soda and potash and 16 to 28 pounds of caustic lime according to the speed
of fermentation required. The larger the quantity of lime the quicker the
fermentation.
In order to obtain ale of the best quality the alkaline carbonates above
mentioned should be roasted before admixture with the rest of the materials.
In the manufacture of porter coloring matter is used in the usual way.
The admixture of the materials may be effected in the dissolving vessel but-
I prefer that they should be made into a composition and that solution should be
effected by the agency of steam or boiling water in an ordinary copper. The said
composition is carried on a suitable grating in the copper.
After solution fermentation cooling and racking are conducted in manner usual
in making ale and porters.
Ale and porter produced as above described, essential elements of novelty being
the alkaline carbonate and lime or other base are by preference used alone but
they may be mixed with wort.

page_text: i
I EDWARD THOMAS PEMBERTON of 23 Thackeray Street Liverpool in the County
of Lancaster Brewer, do hereby declare the nature of the said invention for
IMPROVEMENTS IN.BREWING OR PRODUCING ALE AND PORTER" and in what manner
the same is to be performed, to be particularly described and ascertained in and
by the following statement:-
The main objects are to cheapen and simplify the process of brewing or
"producing ale porter and like fermented beverages and to obtain such beverages
with improved keeping qualities without the employment of malt.
t
Hitherto ale and porter have been brewed or produced from wort obtained by..
a troublesome process of mashing either alone or mixed with sacharine matters
such as grape sugar and glucose. Now under my invention I brew fermented
beverages from grape or uncrystallizable sugar mixed with animal gelatin an
alkali and, lime or other base, and these, with or without gentian colomba hops
or other flavouring agent and with or without a phosphate such as phosphate
of soda..
In order to obtain ale of the best quality the alkaline carbonates above mentioned
should be roasted before admixture with the rest of the materials., I 01.
In the manufacture of porter colouring matter is used in the usual way. \
The admixture of the materials may be effected in the dissolving vessel but
I prefer that they should-be made into a composition and that solution should be
effected by the agency of steam or boiling water in an 'ordinary copper. The said
'composition is carried on a suitable grating in the copper.
1. 1
After solution fermentation. cooling and racking are conducted in manner usual
in making ales and porters.
1.
"
.),
.
8.)
The following quantities of materials per barrel of 36 gallons are those which
I prefer to use, to produce, ales porters or, beers as hereinafter setforth, although it
will be evident that the proportions of the, materials, may be varied within wide
limits to produce various strengths and qualities of ale porter and beer...
靠
For strong ale I use 50 lbs golden syrup or grape sugar; 3 lbs gelatin, that
Imade from the hoofs of. ruminating animals being preferred, 1 ounce. of carbonate
of soda and potash or either of thein, 2 grains of caustic lime or mono sulphate, of
lime according to the speed of fermentation, required. (the larger the quantity of
lime the quicker the fermentation) and 3 lbs. yeast.
For mild ale I use, 32 lbs syrup, 2 lbs gelatin, 1.oz: carbonate soda or potash,
2 grains lime and about 2 lbs yeast....
For bitter beer. I use 36 lbs syrup, 1 lb gelatin, 1/2 oz carbonate soda and
potash or either and 1 grain line, and about 2 lbs. yeast.
When it is desired to brew porter or stout the quantities of materials above
mentioned for mild ales are used with the addition of sufficient patent or burnt'
malt to give the desired colour.
Gentian, colomba, hops, or other like agents are used as desired to impart
particular flavours.

page_text: Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed I declare that what
I claim is :-
First. Brewing or producing ale and porter from a mixture of grape or
uncrystalizable sugar animal gelatin, and an alkali substantially as setforth.
Second. A mixture of grape or uncrystalizable sugar animal gelatin, and an
alkali for brewing ale and porter substantially as setforth.
Dated the 29th November 1884.
EDWARD THOMAS PEMBERTON.