Improvements in the Manufacture of Fermented Liquors.
Year: 1896

page_text: PROVISIONAL SPECIFICATION.
Improvements in the Manufacture of Fermented Liquors.
I, JOSEPH SCHNEIBLE, of No. 128 Mott Street in the City, County and State of
New York, United States of America, Manufacturer, do hereby declare the nature
of this invention to be as follows:-
This invention relates to the manufacture of fermented liquors, such, for
example, as ale, beer, eider, wine, etc., and is herein described with especial reference
to the manufacture of lager beer, although it is not restricted to the manufacture
of that particular beverage. In the manufacture of lager beer, as usually carried
on hitherto, the beer leaves the fermenting vat at a temperature of 21° R. to
30 R. and at that temperature is brought to the stock vats which stand in a
cellar where the temperature is ordinarily about 1° R. Here the beer is allowed
to stand, while the temperature slowly falls,those albumenoids which will coagulato
at the temperature slowly separate and the suspended matter is precipitated, it
usually requiring about six to ten weeks or longer to effect a satisfactory precipi-
tation. It not infrequently happens that fermentation continues to progress in the
stock vats, the extent of this continued ferimentation varying more or less at
different times, wherefore the degree of attenuation of the beer cannot be precisely
determined or fixed in advance, which is an exceedingly important consideration
especially when the beer is to Le finished by the artificial introduction of carbon-
dioxide. Moreover, it sometimes happens that the objectionable or undesirable
albumenoids, that is to say, those albumenoids which should be coagulated and
separated, are not completely coagulated in the time during which the beer is
allowed to remain in the stock vats and do not separate as they should, with the
result that the finished beer on being exposed to low temperature becomes slightly
turbid, especially in the case of bottled beer. Having all of these difficulties in
mind I have sought to improve the process of manufacturing beer, or other
fermented liquors, such as ale, cider, wine, e'c., so far as concerns the treatment of
the beer or other liquid subsequent to its introduction into the fermenting vats, to
the end that a saving of time might be effected, a rapid coagulation and separation
of objectionable albuinenoids and a corresponding precipitation of other suspended
matter and of the coagulated albumenoids be facilitated, an absolute cessation of
fermentation be effected whenever the beer or other liquid in the fermenting vats
has reached the desired degree of attenuation and the production of beer or other
liquid of absolutely uniform standard of attenuation be assured, whereby the
finished product, even when artificially carbonated, shall also be absolutely uniform
as to attenuation.
In accordance with my invention the fermentation of the beer or other liquid in
the fernenting vat is allowed to continue until the desired degree of attenuation is
reached, the fermentation being kept in check in the fermenting vat by the use of

page_text: attemperators in the usual manner; the beer is then drawn from the fermenting
vat and is conducted to the stock vats in a cellar, where the temperature, in well
regulated stock houses, is usually about 1° R., but in its passage from the formenting
vat to the stock vat the temperature of the beer is reduced to a point at least as
low as the temperature of the cellar in which the stock vat stands, being preferably
reduced to a temperature of about 0° R., or lower, so that when it reaches a state of
rest in the stock vat it shall have already a temperature at least as low as that of
the atmosphere surrounding the stock vat.
As a consequence of the reduction of temperature herein referred to the ferment-
ation is arrested before the beer or other liquid reaches a state of rest in the stock
vat, wherefore there can be no further fermentation in the stock vat and no further
change in the attenuation of the beer or other liquid, whether it remains in the stock
vat a short time or a long time. As a further consequence the objectionable
albumenoids and other matter are practically coagulated when they reach a state of
rest in the stock vat and are in condition for immediate precipitation, which begins
soon after the liquid comes to rest in the stock vat and progresses rapidly, other
suspended matter being precipitated and facilitating the precipitation of the
coagulated albumenoids. Finally, the precipitation is not interfered with by
currents within the body of the liquid and therefore takes place much more rapidly
and completely than in the ordinary process of manufacture, where beer is brought
down to the stock vat at a temperture of 24° R. to 31° R., which not only is not
low enough to absolutely stop fermentation, but is higher than the temperature of
the surrounding atmosphere, wherefore, by contact with the cooler atmosphere of the
cellar, the beer is cooled at its surface more mpidly than elsewhere, and the cooler
particles sink and are replaced by others continually, thereby establishing currents
within the body of the liquid which interfere with and retard the necessary
precipitation. It is also to be observed that whatever gas is contained in the liquid
is retained and held in absorption therein by reason of the low temperatures and the
absence of any increase of temperature, and the body of the liquid is therefore not
disturbed by rising bubbles of gas.
Practical use of my improvement in the manufacture of beer and ale has
demonstrated that in from twenty-four to forty-eight hours from the time the beer
enters the stock vat the precipitation has progressed to a greater degree of perfection
than is usually attained in a period of two or more weeks under the old process of
manufacture, and furthermore, that no change in attenuation takes place, no matter
how long the beer remains in the stock vat, thereby showing a complete cessation of
fermer.tation and ensuring the possibility of securing a product of absolutely uniform
attenuation. The beer trented by the improved process, provided no albumenoids
are subsequently introduced, remains bright even if exposed after finishing to very low
temperatures, showing a complete separation in the stock vat of all matters which are
separable by reduction in temperature, so that there remaius nothing which can be
separated thereafter. Although the improved process has been devised with especial
reference to the finishing of beer by carbonating, nevertheless it will be found equally
advantageous when beer is to be finished in the old way of kraeusening, it being
necessary only to use sugar kraeusen and thereby avoid the introduction of albumenoids.
It should be observed with reference to the manufacture of cider and wines by
the new process, that to obtain the best results the cider or wine should be treated in
substantially the same manner as ale or beer, that is to say, it should be kept at a low
temperature, in a stock vat or its equivalent, for a considerable time to perinit the
desired coagulation and precipitation to take place.

page_text: Improvements in the Manufacture of Fermented Liquors.
I, JOSEPH SCHNEIBLE, of No. 128 Mott Street, in the City, County and State of
New York, United States of America, Manufacturer, 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 the manufacture of fermented liquors, such for example,
as ale, beer, cider, wine, etc., and is herein described with especial referenco
to the manufacture of lager beer, although it is not restricted to the
manufacture of that particular beverage. In the manufacture of lager
beer, as usually carried on hitherto, the beer leaves the ferimenting vat at a
tomperature of 24° R. to 34° R., and at that temperature is brought to the
stock vata which stand in a cellar where the temperature is ordinarily
about 1° R. Here the beer is allowed to stand, while the temperature slowly falls,
those albumenoids which will coagulate at the temperature slowly separate and the
suspended matter is precipitated, it usually requiring about six to ten weeks or longer
to effect a satisfactory precipitation. It not infrequently happens that fermentation
continues to progress in the stock vats, the extent of this continued fermentation
varying more or less at different times, wherefore the degree of attenuation of the beer
cannot be precisely determined or fixed in advance, which is an exceedingly important
consideration especially when the beer is to be finished by the artificial introduction
of carbon-dioxide. Moreover, it sometimes happens that the objectionable or
undesirable albumenoids, that is to say, those albumenoids which should he coagulated
and separated, are not completely coagulated in the time during which the beer is
allowed to remain in the stock vats and do not separate as they should, with the
result that the finished beer on being exposed to low temperature becomes slightly
turbid, especially in the case of bottled beer. Having all of these difficulties in mind
I have sought to improve the process of manufacturing beer, or other fermented
liquors, such as ale, cider, wine, etc., so far as concerns the treatment of the beer or
other liquid subsequent to its introduction into the fermenting vats, to the end that
in saving of time might be effected, a rapid coagulation and separation of objectionable
albumenoids and a corresponding precipitation of other suspended matter and of the
coagulated albumeuoids be facilitated, an absolute cessation of fermentation be
effected whenever the beer or other liquid in the fermenting vats has reached the
desired degree of attenuation and the production of beer or other liquid of absolutely
uniform standard of attenuation be assured, whereby the finished product, even when
artificially carbonated, shall also be absolutely uniform as to attenuation.
In accordance with my inventation the fermentation of the beer or other liquid in
the fermenting vat is allowed to continue until the desired degree of attenuation is
reached, the fermentation being kept in check in the fermenting vat by the use of
attemperators in the usual manner; the beer is then drawn from the ferimenting vat
and is conducted to the stock vats in a cellar, where the temperature in well regulated
stock houses, is usually about 1° R., but in its passage from the fermenting vat to
the stock vat the temperature of the beer is reduced to a point at least as low as the
temperature of the cellar in which the stock vat stands, being preferably reduced to a
temperature of about 0° R., or lower, so that when it reaches a state of rest in the
stock vat it shall have already a temperature at least as low as that of the atmosphere
surrounding the stock vat.
As a consequence of the reduction of temperature herein referred to, the
fermentation is arrested before the beer or other liquid reaches a state of rest in
the stock vat, wherefore there can be no further fermentation in the stock vat and no
further change in the attenuation of the beer or other liquid, whether it remains in

page_text: the stock vat a short time or a long time. As a further consequence the objection-
able albumenoids and other matter are practically coagulated when they reach
a state of rest in the stock vat and are in condition for immediate precipitation,
which begins soon after the liquid comes to rest in the stock vat and progresses
rapidly, other suspended matter being precipitated and facilitating the precipitation
of the coagulated albumenoids. Finally, the precipitation is not interfered with
by currents within the body of the liquid and therefore takes place much more
rapidly and completely than in the ordinary process of manufacture, where beer is
brought down to the stock vat at a temperature of 24° R. to 34° R, which not only
is not low enough to absolutely stop fermentation, but is higher than the tempera-
ature of the surrounding atmosphere, wherefore, by contact with the cooler
atmosphere of the cellar, the beer is cooled at its surface more rapidly than
elsewhere, and the cooler particles sink and are, replaced by others continually,
thereby establishing currents within the body of the liquid which interfere with and
retard the necessary precipitation. It is also to be observed that whatever gas is
contained in the liquid is retained and held in absorption therein by means of the
low temperatures and the absence of any increase of temperature, and the body of
the liquid is therefore not disturbed by rising bubbles of gas.
Practical use of my improvement in the manufacture of heer and ale has
demonstrated that in from twenty-four to forty-eight hours from the time the beer
enters the stock vat the precipitation has progressed to a greater degree of perfection
than is usually attained in a period of two or more weeks under the old process of
manufacture, and furthermore, that uo change in attenuation takes place, no matter
how long the beer remains in the stock vat, thereby showing a complete cessation of
fermentation and ensuring the possibility of securing a product of absolutely
uniform attenuation. The beer treated by the improved process, provided no
albumenoids are subsequently introduced, remains bright even if exposed (after
finishing to very low temperatures, showing a complete separation in the stock vat
of all matters which are separable by reduction in temperature, so that there
remains nothing which can be separated thereafter. Although the improved process
has been devised with especial reference to the finishing of beer by carbonating,
nevertheless it will be found equally advantageous when beer is to be finished in the
old way of kraeusening, it being necessary only to use sugar kraeusen and thereby
avoid the introduction of albumenoids. It should be observed with reference to the
inauufacture of cider and wines by the new process, that to obtain the best results
the cider or wine should be treated in substantially the same manner us ale or beer,
that is to say, it should be kept at a low temperature, in a stock vat or its
equivalent, for a considerable time to permit the desired coagulation and precipitation
to take place.
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 :-
The improvement in the manufacture of fermented liquors, which consists in
continuing the fermentation in the fermenting vat until the desired degree of
attenuation has been reached, then withdrawing the liquor from the fermenting vat
and conducting it to the stock vat, and reducing the temperature of the liquor in
its passage from the fermenting vat to a state of rest in the stock vat to a
temperature at least as low as the temperature of the atmosphere about the stock
vat and sufficiently low to arrest ferimentation, substantially as described.
Dated this 15th day of August 1037.
This 15th day of August 1057.
PHILIP M. JUSTICE,
55 Chancery Lane, London, Chartered Patent Agent for Applicant.