An Improved Mixture for the Manufacture of Non-intoxicating Beer and Stout.
Year: 1893

page_text: Date of Application, 23rd June, 1893
Complete Specification Left, 17th Feb., 1894-Accepted, 7th Apr., 1894
PROVISIONAL SPECIFICATION.
An Improved Mixture for the Manufacture of Non-intoxicating Beer
and Stout.
I, OWEN OLDHAM of Sherington, Newport Pagnell Coachbuilder and Baker,
do hereby declare the nature of this invention to be as follows
This invention relates to an improved mixture for the manufacture of non
intoxicating beer and stout. The ingredients I propose to employ for the beer
are the following, in about the proportions stated, the quantities being estimated
for one gallon of the liquor. Hops oz. bran 6 oz. crushed oats 4 oz. sugar (baked
brown) 3 oz. raisins 1 oz. salt oz. yeast oz. To prepare the liquor I crush the
oats and place them in a suitable receptacle with the bran, pour the required
quantity of boiling water on and allow it to stand for about three hours, then draw
it off.
The hops, sugar, raisins and salt are then added and the mixture boiled for
three hours and cooled to about 85° Fahr. The yeast is then added and the liquor
turned whenever fermentation commences. For stout the materials are practically
the same, 2 ozs. more brau and 2 ozs. less oats being used with the addition of oz.
of liquorice.
Dated this 22nd day of June 1893.
GEO. H. RAYNER,
37, Chancery Lane, London, W.C., Agent for the Applicant.
COMPLETE SPECIFICATION.
An Improved Mixture for the Manufacture of Non-intoxicating Beer
and Stout.
I, OWEN OLDHAM of Sherington Newport Pagnel Coachbuilder and Baker,
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 relates to an improved mixture for the manufacture of non-
intoxicating beer and stout. The ingredients I propose to employ for the beer are
the following, in about the proportions stated, the quantities being estimated for
one gallon of the liquor. Hops oz. bran 6 oz. crushed oats 4 oz. sugar (baked
brown) 3 oz. raisins 1 oz. salt oz. yeast oz. To prepare the liquors, crush the
oats and place them in a suitable receptacle with the bran, pour the required
quantity of boiling water on and allow it to stand for about three hours, then draw
it off. The hops, sugar, raisins and salt are then added and the mixture boiled for
three hours and cooled to about 85° Fahr. The yeast is then added and the liquor
turned whenever fermentation commences. For stout the materials are practically
the same,
of liquorice.
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 :-
2 ozs. more bran and 2 ozs. less oats being used with the addition of oz.
1. A mixture for the manufacture of non intoxicating beer, consisting of hops,
bran, crushed oats, sugar, raisins, salt, and yeast, prepared in about the proportions
stated in the Specification.

page_text: 2. The improved non-intoxicating beer, in which a mixture of hops, bran, crushed
oats, sugar, raisins, salt and yeast, are employed in about the proportions stated,
prepared substantially in the manner described in the Specification.
3. The improved non intoxicating stout prepared of the materials in the
proportions stated, and in the manner described in the foregoing Specification.
Dated this 16th day of February 1894.
5
GEO. H. RAYNER,
37, Chancery Lane, London, W.C., Agent for the Applicant.