AN IMPROVED NON INTOXICANT BEVERAGE AND SYSTEM OF MACHINERY EMPLOYED IN THE MANUFACTURE THEREOF, SUCH MACHINERY BEING ALSO APPLICABLE FOR BREWING BEERS AND MANUFACTURING BRITISH WINES."
Year: 1880

page_text: PROVISIONAL SPECIFICATION left by Edwin Dugdale at the Office of the
Commissioners of Patents on the 7th May 1880.
EDWIN DUGDALE, of Liverpool, in the County of Lancaster. "AN IMPROVED
NON INTOXICANT BEVERAGE AND SYSTEM OF MACHINERY EMPLOYED IN THE
MANUFACTURE THEREOF, SUCH MACHINERY BEING ALSO APPLICABLE FOR BREWING
BEERS AND MANUFACTURING BRITISH WINES."
My Invention consists,―
First. Of an improved non intoxicant beverage.
Second. Of an improved mechanical method or process of manufacturing such
non intoxicant beverage.
Third. Of a system of machinery employed in the manufacture of such non
intoxicant beverage, such machinery being also applicable for brewing beers and
manufacturing British wines.
The non intoxicant beverage consists of an unfermented beer brewed from malt
and hops by a special method or process hereinafter described, and bottled.
in such a manner that the air is excluded from the liquor and fermentation'
prevented.
The method or mechanical process of manufacturing or brewing my non
intoxicant beverage consists,―
First. Of lifting the malt by an elevator to a hopper at the top of the brewery,
from which it passes down an inclined sieve to a crushing mill, and during its passage.
down the sieve the malt is freed from impurities which are caught in a tray beneath.
After passing through the crushing mill the crushed malt is led to a second hopper
placed over a peculiarly constructed mash tub containing rotating mashers and
brushes and also a rotating spurger into the mash tub, where it is treated with
water heated to a high temperature by coils of steam pipe. The wort produced by
infusing the crushed malt in the mash tub is led to a second receiver or tub, which
is also provided with a coil of steam pipe for heating the liquor and a rotating
stirrer and spurger.
At this stage of the process a cradle containing hops is
inserted into the liquor so that the hops may infuse therein. The liquor in this
second receiver may be cooled down to the temperature required by exhausting
the steam or vapour therefrom by means of a suitable pump. The liquor is bottled
warm from this receiver into hot bottles, which are immediately corked and
hermetically sealed, thus excluding all air and preventing fermentation. During
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page_text: the process of manufacture in the first, or mash tub, the crushed malt is subjected
to two or more treatments with liquor and two or more "mashes," after which the
grains are discharged through a door at the bottom of the tub on to a creeping
cloth and conveyed to a heated kiln, and when spread out on the floor the malt or
grains is dried and afterwards sold as cattle food.
Second. During the process or method of manufacture the whole system is
worked by mechanical appliances.
There are three tubs or receivers which are
heated by coils of steam pipe; the first tub acts as a reservoir for heating water
for supplying the mash tub; the second is the inash tub, and the third is the wort
receiver from which the beverage is bottled. The coils of steam pipe in the three
tubs are supplied independently with steam from a steam boiler, and they severally
exhaust into a pipe which leads into a feed water heater, which water may be
used for supplying the mash tub if required or for feeding the steam boiler. The
whole system of machinery is driven by a steam engine which also works the
crushing mill, the elevator, force pump for supplying the reservoir tub with water,
and also works a hoist or lift in connection with the brewery. The building and
the tubs and the drying kiln are provided with suitable ventilators with regulating
valves, doors, or dampers.
Third. The system of machinery consists for the non intoxicant beverage of the
first hopper and the crushing mill and feeding elevator, the second hopper or
receiver which feeds the mash tub, the water reservoir tub, the mash tub, and
the tub for heating the wort with the hops. The mash tub is provided with a
rotating masher, brusher, and spurger, and the hop tub is provided with a mixer
and a spurger and suitable valves.
In the application of my new improved system of machinery for brewing beer,
the crushed malt is fed through the hoppers into the mash tub, in which the
preparation of the wort and saccharification of the malt takes place by treating it
with water at a suitable temperature, in order to cause the diastase to act on the
starch and dissolve the dextrine and glucose which result from this action. The
wort is then led to the third tub, where it is heated with the requisite amount of
hops, and after cooling the wort is led to suitable fermenting vats or tuns, as
usual in beer brewing.
In using the machinery for manufacturing British wines, such as Malaga wine,
the raisins are treated in the same manner as the malt, and mixed in the mash tub
with a suitable quantity of water. The liquor is then led to the third tub, where.
spirit or flavouring can be added to it.
All the parts of the machinery are self acting, and the boiling tubs cleanse
themselves by the aid of a brush without the necessity of a man entering the tubs
to clean them.
The use of my Invention effects a great saving of labour.