New or Improved Compounds for Making Non-intoxicating Drinks.
Year: 1896

page_text: Date of Application, 7th July, 1896
Complete Specification Left, 7th Apr., 1897-Accepted, 15th May, 1897
PROVISIONAL SPECIFICATION.
New or Improved Compounds for Making Non-intoxicating
Drinks.
I, JOHN HUDSON BRODRICK, of Longbridge House, Northfield, Worcestershire,
Hop Merchant, do hereby declare the nature of this invention to be as follows:-
This invention consists of the hereindescribed new or improved compounds for
making fermented non-intoxicating drinks which in taste and appearance resemble
stout and ale.
My said improved compound for making a drink in imitation of stout consists of
hops, roasted or black malt and ground ginger (with or without the addition of a
certain quantity of caramel) in about the following proportions vis. :—
Hops
Roasted or black malt
Caramel
Ground ginger
4 ounces
8 ounces
ounce
1 table spoon full.
These are all thoroughly mixed together and compressed by hydraulic or other pressure
in a mould thus forming a hard cake. The malt is either crushed before being mixed
with the hops or during the process or pressing the compound into a cake.
The cake consisting of the ingredients in the quantities above set out is sufficient
for making four gallons which is done as follows:-The cake has to be boiled for
about one hour in about four gallons of water and any water lost by evaporation
has to be made up to about the four gallons. Four pounds of sugar is then
added and the whole boiled for about ten minutes and then allowed to cool to
blood heat. The yeast is then added and allowed to ferment one day when the
yeast is skimmed off and the liquor after standing for about another day and
fermenting is run off and bottled.
My improved compound for making the fermented non-intoxicating drink in
imitation of ale is made and used similarly to that above described except that.
the caramel is omitted and instead of roasted or black malt 1 use brown or
chocolate malt and I may add some colouring matter if required to give the
exact colour of the ale.
I have given the proportions of the ingredients in a cake for making four
gallons as this size is convenient for sale and use, but it is evident that the cakes
may be made larger or smaller as desired the proportions of the ingredients
remaining about the same.
Dated this 6th day of July 1896.
CHARLES BOSWORTH AEILEI,
Agent for the Applicant.

page_text: COMPLETE SPECIFICATION.
New or Improved Compounds for Making Non-intoxicating
Drinks.
I, JOHN HUDSON BRODRICK, of Longbridge House, Northfield, Worcestershire,.
Hop Merchant, do hereby declare the nature of this 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 of the hereindescribed new or improved compounds for
making fermented non-intoxicating drinks which in taste and appearance resemble
stout and ale.
My said improved compound for making a drink in imitation of stout consists
of hops, roasted or black malt and ground ginger (with or without the addition
of a certain quantity of caramel) in about the following proportions niz. :-
Hops
Roasted malt
Caramel
Ground ginger
2 ounces
ounces
ounce
:
1.table spoon ful!.
These are all thoroughly mixed together and compressed by hydraulic or other pressure
in a mould thus forming a hard cake. The malt is either crushed before being mixed
with the hops or during the process of pressing the compound into a cake.
The cake consisting of the ingredients in the quantities above set out is sufficient
for making two gallons which is done as follows:-The cake has to be boiled for
about one hour in about two gallons of water and any water lost by evaporation has
to be made up to about the two gallons. 1 lbs. of sugar is then added and the
whole boiled for about ten minutes and then allowed to cool to about 80 degrees.
A small quantity of yeast is then added and allowed to ferment one day when any yeast
on the surface is skimmed off and the liquor after standing in a cool place for about
another day and fermenting is run off and bottled.
Instead of adding 1 lbs. sugar to the mixture as stated above I may add only
lb. of sugar, but in this case I mix about 4 grains of non-fermentable saccharin
with the other ingredients in the cake:
My improved compound for making the fermented non-intoxicating drink in
imitation of ale is made and used similarly to that above described except that the
caramel is omitted and instead of roasted malt I use crystallized or brown or amber
malt specially and highly roasted giving flavour and dexterous properties without
fermentable saccharine properties and I may add some colouring matter if required to
give a higher colour to the ale.
I have given the properties of the ingredients in a cake for making two gallons as
this size is convenient for sale and use, but it is evident that the cakes may be made
larger or smaller as desired the proportions of the ingredients remaining about
the same.
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 new or improved compound, for making a fermented non-intoxicating drink
in imitation of stout, consisting of hops roasted malt and ground ginger with or
without the addition of caramel and non-fermentable saccharin all in the proportions
substantially as hereinbefore set forth.
2. The new or improved compound, for making a fermented non-intoxicating drink

page_text: in imitation of stout, consisting of hops roasted malt and ground ginger with or
without the addition of caramel and non-fermentable saccharin all in the proportions
and pressed into a hard cake substantially as hereinbefore set forth.
3. The new or improved compound, for making a fermented non-intoxicating drink
in imitation of ale, consisting of hops brown or crystallized or amber malt and ground
ginger and with or without non-fermentable saccharin all in the proportions
substantially as hereinbefore set forth.
4. The new or improved compound, for making a fermented non-intoxicating drink
in imitation of ale, consisting of hops or crystallized or amber malt and ground ginger
and with or without non-fermentable saccharin all in the proportions and pressed into
a hard cake substantially as herein before set forth.
Dated this 6th day of April 1897
CHARLES BOSWORTH KETLEY,.
Agent for the Applicant.