IMPROVEMENTS IN THE MANUFACTURE OF BEER AND OTHER ALCOHOLIC LIQUIDS AND IN THE APPARATUS EMPLOYED THEREFOR
Year: 1866

page_text: LETTERS PATENT to Hector Auguste Dufrené, of the General Patent
Offices, 10, Rue de la Fidélité, Paris, in the Empire of France, and
4, South Street, Finsbury, London, Civil Engineer, for the Invention of
"IMPROVEMENTS IN THE MANUFACTURE OF BEER AND OTHER ALCOHOLIC LIQUIDS
AND IN THE APPARATUS EMPLOYED THEREFOR."-A communication from
Monsieur Charles Tellier, residing at No. 21,Rue Boulainvilliers, Passy,
Paris in the Empire of France.
Sealed the 5th January 1867, and dated the 27th August 1866.
PROVISIONAL SPECIFICATION left by the said Hector Auguste Dufrené
at the Office of the Commissioners of Patents, with his Petition, on the
27th August 1866.
I, HECTOR AUGUSTE DUFRENE, of the General Patent Offices, 10, Rue de
la Fidélité, Paris, in the Empire of France, and 4, South Street, Finsbury,
London, Civil Engineer, do hereby declare the nature of the said Invention
for "IMPROVEMENTS IN THE MANUFACTURE OF BEER AND OTHER ALCOHOLIC LIQUIDS
AND IN THE APPARATUS EMPLOYED THEREFOR," to be as follows, that is to say:-
The Invention communicated to me consistsofimprovementsinthe means of
and in the apparatus for cooling alcoholic liquids for the purpose of checking or
retardating their fermentation. The development of heat which takes place in
Price 871

page_text: the manufacture of alcoholic liquors has a tendency to change the natural work-
ing of the fermentations; disturbances ensue which produce a great loss of
saccharine matter, and consequently a decrease in the production of alcohol.
The object of this Invention is to obviate these defects. For this purpose
I act on the liquids in course of preparation at three different stages of their
manufacture; firstly, by bringing the must down to a very low temperature,
say, to about 40 degrees Fahrenheit previous to fermentation; secondly, by
preventing the development of caloric duringfermentation; thirdly, by cooling
the places or cellars in which are stored alcoholic liquids, especially beers or
ales which remain susceptible to fresh fermentation.
To carry out the first part or stage of the process I cause the liquid to be
cooled to passintoan apparatus consistingofanumber of tubes formingasheaf,
around which I place ammonia, methylic ether, orothervolatile product. Under
the influenceofthe heat contained by the liquid to be cooled the vaporisation of
the volatile liquids takes place; a force pump compresses the vapours thus
formed, which are condensed in a worm surrounded with cold water, when
being again liquefied they return to the evaporator and reproduce the same
effects.
To carry out the second part or stage of the process, videlicet, the pre-
vention of the development of caloric during fermentation the operation is
more simple. A recipient of a suitable form (a worm or tube) is immersed
in the fermenting vat; this recipient is in communication with a worm sur-
rounded with well water. The air is expelled from the before said apparatut
filled with the aforesaid volatile liquid. Under the influence of the current
of cold water circulating around the worm there is a continuous movemens
(produced by the evaporation of the volatile liquid) of the caloric in the
fermenting vat in the direction of the current of cold water, thus the tem-
peratures are kept equal between these two parts of the apparatus, and colder
the water more the fermentation is checked. This result can also be obtained
by cooling a current of water and causing it to pass in tubes through the
fermenting liquids. The apparatus referred to in describing the first part of
the process may be used for this purpose.
To carry outthe third part or stage of the process, videlicet, the cooling of the
cellars in which the alcoholic products are stored, the cooling apparatus is con-
structed to such dimensions as to allow air to be forced through its capacity
by means of a ventilator; the air in thus passing through is cooled down to
about 34 or 36 degrees Fahrenheit, and is then projected into the cellars
where it absorbs the unnecessary heat. It is again taken back by the
ventilator, either as it is or mixed with exterior air. The ventilator forces it

page_text: again to
pass sinto the apparatus, thence into the cellars, and so on, so that a
current of cold air is kept up, which maintains the required temperature. A
current of very cold water can also be directed into these rooms or cellars,
and projected directly in extremely small jets into the atmosphere, or poured
on sheets placed over the casks which are to be kept cool. The cold water
in this case is always supplied by the cooling apparatus before described, but
I consider the use of cold air preferable. When a current of air is to be dis-
tributed in several cellars an automatic regulator is placed at each air opening
in such manner. that the fluid regulates its own emission according to the heat
of the compartments.
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Hector Auguste Dufrené in the Great Seal Patent Office
on the 26th February 1867.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, HECTOR
AUGUSTE DUFRENE, of the General Patent Offices, 10, Rue de la Fidélité,
Paris, in the Empire of France, and 4, South Street, Finsbury, London, Civil
Engineer, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Twenty-seventh day of August, in the year ofour Lord
One thousand eight hundred and sixty-six,in the thirtieth year of Her reign,
did, for Herself, Her heirs and successors, give and grant unto me, the said
Hector Auguste Dufrené, Her special licence that I, the said Hector Auguste
Dufrené, my executors, administrators, and assigns, or such others as I, the
said Hector Auguste Dufrené, myexecutors, administrators, and assigns,should
at any time agree with, and no others, from time to time and at all times
thereafter during the term therein expressed, should and lawfully might
make, use, exercise, and vend, within the United Kingdom of Great Britain
and Ireland, the Channel Islands, and Isle of Man, an Invention for "IM-
PROVEMENTS IN THE MANUFACTURE OF BEER AND OTHER ALCOHOLIC LIQUIDS AND IN
THE APPARATUS EMPLOYED THEREFOR," (a communication from Monsieur Charles
Tellier, a person resident at No. 21, Rue Boulainvilliers, Passy, Paris, in the
Empire of France,) upon the condition (amongst others) that I, the said
Hector Auguste Dufrené, my executors or administrators, by an instrument
in writing under my, or their, or one of their hands and seals, should par-
ticularly describe and ascertain the nature of the said Invention, and in what
manner the same was to be performed, and cause the same to be filed in the

page_text: Great Seal Patent Office within six calendar months next and immediately
after the date of the said Letters Patent.
NOW KNOW YE, that I, the said Hector Auguste Dufrené, do hereby
declare the nature of the said Invention, and in what manner the same is
to be performed, to be particularly described and ascertained in and by the
following statement, referénce being had to the Drawings hereunto annexed,
and to the figures and letters marked thereon (that is to say):-
The Invention communicated to me consists of improvements in the means
of and apparatus for cooling alcoholic liquids for the purpose of checking or
retarding their fermentation and securing their preservation. The develpment
of heat which takes place in the manufacture of alcoholic liquids has a
tendency to change the natural working of the fermentations; disturbances
ensue which produce a great loss of saccharine matter and consequently a
decrease in the production of alcohol.
The object of this Invention is to obviate these defects; for this
purpose I
operate in different manners according to the state of the liquids, viz.; firstly,
I cool the brewings before passing them to ferment to about 40° Fahrenheit;
secondly, I moderate the development of caloric during fermentation; thirdly,
I cool the cellars and vaults, in which are stored beer and other alcoholic
liquids which remain susceptible to fresh fermentation.
To carry out the first part or stage of the process I cause the liquid to be
cooled to pass into an apparatus consisting of a number of tubes forming a
sheaf, around which I place ammonia, methylic ether, or other analogous
volatile product. Under the influence of the heat contained by the liquid to be
cooled the vaporisation of the volatile liquids takes place; a force pump com-
presses the vapours thus formed, which are condensed in a worm surrounded
with cold water, where being again liquified they return to the evaporator
and reproduce the same effects. This apparatus is represented in Sheet !,
in which Figure 1 shews the combined arrangement; Figure 2 is a section on
line 1, 2, of Figure 1; Figure 3, section on line 5, 6, of Figure 1; Figure 4,
section on line 7, 8, of Figure 1, and Figure 5, section on line 9,10, of Figure 4.
The whole of this arrangement presents three principal parts, videlicet;
firstly, a cooling pipe A, A, secondly, a force pump C, thirdly, a condensing
column D. The cooler A, A, consists of an iron pipe a, a, a, a, with covering
edges and properly soldered; in the interior of this pipe is placed a series of
other straight pipes a, x, x, x, (or a worm if required) having a small
diameter. All these pipes are not shewn in the Drawing; they have their
outlet in two capacities 1, 7, at the two extremities of the pipe A, A. The
tube A, A, is closed at each extremity by a metallic disc; in these discs the

page_text: pipes x, x, x, x, are inserted, so that though the interior of the pipes is per-
fectly free the space which is encircled by the pipe A and these discs forms a
strong and resisting capacity, in which liquefied ammonia, methylic ether, or
other analogous liquid is in sufficient quantity for bathing the tubes x, x, x, x.
To obtain more completely this result a strong hoop,each extremity of which
is shewn at a, x, x, x, is put hot on the pipe and strengthens the extremity.
Pins passing through the pipe A, A, are inserted in the discs which receive
all the pipes and strengthen the whole. The whole being well scoured,
tinned, and soldered, is heated and covered with solder to a thickness of
about two-fifths to four-fifths of an inch, so that the whole forms one mass,
preventing any leakage, there being no rivets, joints, or bolts, except at the two
elbow pipes of the cocks E and F, which are set up so as to form one body
with the pipes A,A. The force pump C is worked by means of a band passing
over the pulley v. The cylinder has no other peculiarity than, that contrary
to the usual practice, first, the suction valve is placed at the upper part of the
cylinder, it communicates with the elbow pipef; secondly, the force valve is
placed at the lower part of the cylinder and communicates with the elbow
pipe g; this arrangement allows of expelling at each stroke of the piston any
liquid that may form in the cylinder, and also permits of reducing space.
The cylinder is cast with an outer jacket serving for the circulation of a
current of water for removing the caloric which is disengaged by the pressing
operation. A cock s serves to regulate the introduction of water.
densing column D consists, firstly, of a worm G, and secondly, of a receiver
with a float L receiving the product of condensation of the worin.
working takes place as follows:-The beer arrives in B is distributed in the
tubes x, x, x,x, passes through them, is cooled, passes out sufficiently cooled
through the elbow pipe C¹, which is placed at the top of the tube, so as to
secure the perfect escape of air; during this journey the ammonia, methylic
ether, or other analogous volatile liquid bathes the tubes x,x,x,x, evaporates,
taking up the caloric, of which the brewing is to be disengaged; as this
evaporation can only be produced at a pressure lower than that of the conden-
sation the force pump C draws up continually these vapours, and at the same
time forces them into the worm G of the condenser D. Under the influence
of a current of cold water coming in at O, passing out at P, and bathing the
worm, the condensation takes place, the liquid which is formed collects around
the float L, lifts it up and returns to the cooling tube A, A, through the pipe
0, 0, 0, 0. A glass gauge of any kind (a form of gauge is shewn in E, F,
Sheet 2) can be put in connection with the cooling tube A, A, to indicate at
any time if it is suitably full. As this arrangement leaves the apparatus full
The con-
The

page_text: of must or wort, and as it is expedient to empty it at each operation, a cock n
put on the conduct m, m, allows of effecting the emptying as completely as
desired; the sheet iron stoppers D1, 11,can easily be removed, thus allowing the
easy clearing of the tubes in which the must or wort circulates. It should be
observed, however, that the action produced in the tube A, A, corresponds to
an absorption of motive power, which it is essential to economize. Now,
taking the wort at about 86° Fahrenheit from the troughs, and having water
at about 48° Fahrenheit, it is evident that I can, by way of exchange, take
up a considerable quantity of this caloric. If, for example, by these means I
carry the temperature of the wort to 54° Fahrenheit I have only about 8
calorics or parts of caloric to take up by the machine for about one pint and
three-quarters of a pint of wort, and in this case the useful effects of the
apparatus will be as complete as possible, reducing the expended force at the
same time to a minimum. I arrange a table with a double bottom R, R,
seen longitudinally in section in Figure 1, and transversely in section in
Figure 2; this table is composed of a thick wooden sole which has all round
its periphery a ledge of about two inches in breadth and about two-fifths of an
inch in thickness; the whole is covered with a sheet of copper firmly fixed by
iron bands v, v, v, v, Figures 3, 4, and 5, with bolts passing through it and
firmly fixing the whole. An elbow pipe, with a cock U, having at its end an
interior tube W, W, Figure 4, perforated with holes in its whole length,
allows of causing the arrival of water at will; the water is thus distributed
over the whole breadth of the table and forms an interior sheet which con-
stantly saturates the copper sheet forming the upper side of the table. After
having travelled over its whole length it escapes through the elbow pipe s
which conveys it to the place required. A second exterior elbow pipe X,
similar to the first, brings up the wort which is thus distributed on the table
and over all its breadth through the numberless openings which are bored in
the side of this pipe.
Figure 3 shews the details of this arrangement. By this arrangement the
must or wort is poured on the table, spreads over it in a thin sheet, and as the
opposite side of the table is continually covered by the interior current which
travels in an opposite direction, an exchange as complete as possible takes
place between the temperature of the two liquids; thus the water which was
introduced at about 48° Fahrenheit passes out at about 86° Fahrenheit, whilst
the wort or must which was introduced at about 86° Fahrenheit passes out at
about 50° to 54° Fahrenheit. It would be better to make the wort pass into
the interior, and the water on the table, the distribution of caloric would thus
be effected in a more rational manner, but the first mode agrees with the

page_text: usual long process of aerating now in use. The copper sheet forming the
upper table has square copper nails inserted in it at distances of about one-
third of an inch apart; these nails divide the current and facilitate the exchange
of caloric; this arrangement may be seen in the sections at Figures 3 and 5
at x, x, x, x, x.
The table R, R, is bolted on three strong trestles Z, Z, Z
which are arranged in such a manner that their lower cross bar 2, 2, 2, may
carry the tube A, A; this tube does not stand directly on these trestles, but
on three brackets t, t, t, being parts of a long box S, S, S, which is filled
with sawdust, so as to make the isolation of A, A, as complete as possible. It
will easily be seen that by means of this apparatus, supposing there is a
sufficient number of tables R, R, it would be possible to take the wort at
about 104° Fahrenheit and lower it to 39° Fahrenheit in 4 hours.
To adapt the arrangements to the peculiar installations in some breweries if
required a current of very cold water can be caused to pass into the apparatus
instead of the beer without any alteration of the system. With the means
herein-before described I can render available the heat of the brewings for
producing the motive power necessary for the cooling. For this purpose it
will be necessary to place two cooling pipes similar to A,A,in communication
one with the motive cylinder the other with the force pump, the two parts
being besides united one with the other. By means of this arrangement the
brewing is caused to arrive boiling in the first tube all the caloric collected in
the brewing, at from 212° Fahrenheit to about 86° Fahrenheit will be utilized
for producing ammoniacal or other vapours which will produce motive power,
which will be used to work the force pump. The cost of the operation will
thus be very small. To preserve the useful action of the air the brewing
passing out of the first tube at about 86° Fahrenheit will spread over a series
of tables R, R already described, ready to be reduced to about 54° to 59°
Fahrenheit, and finally come into the second pipe to finish its cooling.
To carry out the second part of the Invention, that is to say, the prevention
of the development of caloric during fermentation, the operation is more
simple. A recipient of a suitable form (a worm or a series of straight pipes)
is connected to the fermenting vat; this recipient is in communication with
a worm surrounded with well water. The air is expelled from the before
said apparatus filled with the herein-before stated volatile liquid. Under
the influence of the current of cold water circulating round the worm there
is a continuous movement (produced by the evaporation of the volatile
liquid) of the caloric in the fermenting vat in the direction of the current
of cold water, thus the temperatures are kept equal between these two parts
of the apparatus, and colder the water more the fermentation is checked.

page_text: This result can also be obtained by cooling a current of water and causing
it to pass in tubes through the fermenting liquids. The apparatus for the
cooling of the brewings above described may be used for this purpose.
To carry out the third part or stage of the process, videlicet, the cooling of
the cellars in which the alcoholic products are stored, 'the cooling apparatus is
constructed of such dimensions as to allow air to be forced through its capacity
by means of a ventilator. The air in thus passing through is cooled down to
about 34° or 36° Fahrenheit, and is then projected into the cellars where it
absorbs the unnecessary heat; it is again taken back by the ventilator either
as it is or mixed with exterior air; the ventilator forces it again to pass into
the apparatus thence into the cellars, and so on, so that a current of cold air
is kept up which maintains the required temperature. This apparatus is
represented in Sheet 2 of the accompanying Drawings. The whole of the
arrangement presents four principal parts, videlicet, firstly, a cooling tube A;
secondly, a ventilator B; thirdly, a force pump C; fourthly, a condensing
column D. The force pump, the condenser, and the cooling tube A working
in the same manner as in the first part of the Invention it is only necessary
to describe the passage of the air into the apparatus. By means of the ventilator
a continuous current of air is forced into the cooling pipe A; the air passes
into the tubes a, a, a, a, which are steeped in liquefied ammonia contained
in the tube A. Under the action of the heat of the air this liquid evaporates
and produces the lowering of the temperature near to about 32° Fahrenheit, by
which an abundant condensation takes place, the product of which is allowed
to pass off through the elbow pipe M. The air thus cooled escapes through
the general conduct N, N, which passes into the lower part of the cellars.
When the conduct is to branch off and serve several cellars a self-regulating
stopper causes each branch to open and shut according as the working of the
cellars requires it, the current can thus be distributed on one side or another.
It is necessary to keep in the tube A a small pressure in order that the
evaporation may be continued in it and give to the vapours, after their egress
from A, a sufficient pressure to cause them to condense in D, which result is
obtained by means of the force pump C. The motion given to the force pump
C by the mover causes the cylinder to be filled with the vapours produced
in A, which being compressed by the piston drive back the escape valves and
enter the condenser as soon as the pressure is sufficiently great for the con-
densation. To effect the condensation in a regular manner a current of cold
water is caused to enter continually through the elbow pipe O, and pass out
through the elbow pipe P, after having covered the receiver of the float Land
the worm G, thus carrying off all the caloric of condensation.
As the vapours

page_text: are condensed the liquid formed accumulates in the receiver which surrounds
the float L, when the quantity accumulated is sufficient this liquid lifts the
float and flows out through the pipe o, o, o, which conducts it back to the
cooling pipe A. The result of this combination is that the evaporation can
be produced continuously in the pipe A without lowering the level of the
ammonia, which secures the continuous working of the apparatus. A glass
gauge connected to the two elbow pipes E, F, serves to ascertain the level in
the tube A which must always contain enough liquefied ammonia or other
volatile liquid employed to completely cover the series of tubes x, x, x, n.
To effect the taking up of the air to be cooled, videlicet, the air of the cellars,
the conduct of masonry in which is placed the conduct N is open at its
extremities n, n, m, n, so as to form a channel setting up a direct communica-
tion between the cellars and the chambers of the ventilator B. As the
masonry conduct has its outlet at the upper part of the cellars it draws up
the hottest air, which is attracted bytheventilator,driven through the cooling
pipe A, and sent back to the lower part of the cellars. B; this means a con-
tinuous circulation is set up of the same fluid mass, which being poured cold
into the lower part of the cellars takes up therefrom the caloricwhich it meets
with, expands, rises, carrying off the caloric and returns to the chamber of the
ventilator to be cooled again, and so on. A current of very cold water can also
be directed into these rooms or cellars, and projected directly in extremely
small jets into the atmosphere, or poured on sheets placed over the casks
which are to be kept cool. The cold water in this case is always supplied
by the cooling apparatus before described, but I consider the use of cold air
preferable.
With regard to the third part of the Invention, I wish it to be understood
that the means and apparatus herein-before described are applicable to
cooling vaults and cellars, and the holds of ships and other places for storing
and holding or carrying beer and other alcoholic liquids and organic matters
liable to fermentation.
Having now described the nature of the Invention communicated to me,
and the manner of carrying the same into effect, I would have it understood
that I do not confine myself to the precise details herein laid down; but what
I claim is,
Firstly, the rapid cooling of the brewings to lower temperatures than that
of well water if required by the successive evaporation, and by the condensa-
tion produced by the mechanical pressure of ammonia, methylic ether, or
other analogous volatile liquid, as herein-before described and represented in
Sheet 1 of the accompanying Drawings.

page_text: Secondly, the regulating the temperature of the fermentations either by
means of currents of cold water cooled down to temperatures below that of
well water if required by the successive evaporation and by the condensation
produced by the mechanical pressure of ammonia, methylic ether, or other
analogous volatile liquid, as shewn in Sheet 1 of the Drawings, or by the
evaporation and self-condensation of the said volatile liquids,as herein-before
described.
Thirdly, the maintaining the temperature of vaults and cellars under the
temperature of well water if required by the circulation of air and water
cooled by the successive evaporation and by the condensation obtained by
the mechanical pressure of the said volatile liquids or their analogues, as
herein-before described and represented in Sheet 2 of the accompanying
Drawings.
Fourthly, the construction and application of apparatus for cooling the
brewings in the manufacture of beer and other alcoholic liquids,and the places
or cellars in which the same are stored, as herein-before described and
represented in the accompanying Drawings.
In witness whereof, I, the said Hector Auguste Dufrené, have hereunto
set my hand and seal, this Twenty-second day of February, in the year
of our Lord One thousand eight hundred and sixty-seven.
H. A. DUFRENE. (L.S.)