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Toxpox Printed byGrorer Epwirn Eyre and Wnatam Srorriswoopr he 
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A.D. 1873, 25th Marcu. N° 1106. 


Manufacture and Preservation of Beer, &c. 


LETTERS PATENT to Alexander Melville Clark, of 53, Chancery Lane, 
in the County of Middlesex, Patent Agent, for the Invention of 
‘IMPROVEMENTS IN THE MANUFACTURE AND PRESERVATION OF BEER, AND IN 
THE Treatment or Yeast anp Wort, TOGETHER WITH APPARATUS FOR THE 

~. samz.”—A communication from abroad by Louis Pasteur, of Paris, 
France, Chemist, Member of the Institute. 


Sealed the 9th September i8 872, and dated the 25th March 1873. 


PROVISIONAL SPECIFICATION left by the said Alexander Melville 
Clark at the Office of the Commissioners of Patents, with his 
Petition, on the 25th March 1878. 


" I, ALEXANDER Mutyitin Crarx, of 53, Chancery Lane, in the 

“@ 5 County of Middlesex, Patent Agent, do hereby declare the nature of 

the said Invention for ‘Improvements IN THE ManvractureE anp Pre. 

j SERVATION OF BEER, AND IN THE TREATMENT or YEAST AND Wort, ToGETHER WITH 
‘ a APPARATUS FOR THE samz,” to be as follows :— 


| The variations in the condition of brewers’ yeast, worts, and beer are 
ayia 10 caused by the presence of microscopic organisms, the development and 


| ales He | Uf (972 / § AG 


A.D. 1873.—N? 1106. serene 


Clark’s Impts. in the Manufacture and Preservation of Beer, §¢. 


multiplication of which are accompanied by the formation of substances 
which change the properties of the wort, becr, or yeast, and also prevent 
their keeping beyond a certain time. These organisms exist in varying 
proportions in cooled worts as prepared by the ordinary processes, as 
well as in yeast and beer. 

The object of this Inyention is to ‘eliminate and prevent the multi- 
plication of these organisms by the following means, viz. :— 


5 


1st. Obtaining pure yeast by separating the organic germs foreign to 
brewers’ yeast. 
Qndly. Treating the wort while cooling from the time it leaves the 10 
copper in which all the germs (germs de maladie) are destroyed, until 5 
it reaches the vats, tuns, or fermenting apparatus, and even after fer- a 
mentation, in such manner that it shall not again receive either by 
unlimited contact with the open air, or with the vessels employed, any 
pernicious germs capable of multiplying and of subsequently changing 15 
the nature of the products. ; 


8rdly. Cooling in closed vessels in the presence of a limited supply of 
filtered air or carbonic acid gas. 


=seee 
Pure yeast, free from pernicious germs, may be obtained in various - 
ways, among which I will indicate the following :—I take impure yeast, 99 2 


and cause it to act on a solution of sugar candy in pure water,. When Site 
the fermentation is terminated I decant the fermented liquid, and add a 

fresh quantity of sugared water-on the top of the yeast deposit. . This e 
operation is repeated two or three times, more or less, according to 
circumstances. I then take a shallow porcelain dish, first dipping it in 25 

boiling water, ana put in it a little beer wort which has been recently 

boiled or preserved by the Appert process. I then dilute a little of the 

yeast deposit of the above described fermentation in the wort and cover 

it with a glass plate. The yeast which has become more or less 

exhausted by its action on the sugared water will then rise and rapidly 30 } 
revive, purified of its pernicious germs (ferments de maladie). This ro 
treatment may he repeated by diluting a little of the yeast deposited at 

the bottom of the first dish in some fresh wort. The degree of purity of 

the yeast may be ascertained with the aid of a microscope, which will 
indicate the presence of the germs, and show whether, by means of the 
yeast, a beer may he produced which shall not vary in condition at any 
temperature. 


10 


20 


30 


Seen A.D. 1873.—N?® 1106. 3 


Clark’s Impts. in the Manufacture and Preservation of Beer, §c. 


(In the diagram Figure 1 of the accompanying Drawing the left 
half of the Figure shows a pure alcoholic yeast, and the other half an 
alcoholic yeast containing the pernicious germs, (which are filiform in 
appearance). or this purpose I take a balloon of the form shown in 
Tigure 2 of any suitable dimensions, and about half fill it with beer 
wort which is first rendered unalterable by being boiled in the balloon 
itself. The neck A, B, is closed by an india-rubber tube 8, c, anda 
glass plug C, D. The plug is removed, and one or more drops of the 
yeast from the dish diluted with a little of the supernatant liquid is 
introduced by means of the tube M, N, which ferments the wort, and 
transforms it into beer. If this beer, after remaining some weeks in a 
stove haying a temperature of from 70 to 80 degrees Fahrenheit, be 
examined under the microscope and no such germs can be perceived, it 
will show that the small quantity of yeast introduced was perfectly free 
therefrom. With yeast thus obtained large quantities may be prepared, 
it being generated during the manufacture of the beer itself. The yeast 
may also be preserved indefinitely in a pure state in contact with pure 
air, that is to say, purged of all germs liable to affect the condition of 
the yeast, either in an apparatus such as that shown in Figure 2, or 
other similar arrangement. It may also be carried long distances 
without affecting its condition, and so serve for preparing pure yeast at 
all seasons, and in any quantity desired. By this means the brewer will 
be spared the necessity of obtaining a fresh supply of yeast from a 
brewery when his own has become deteriorated, inasmuch as he has 
always yeast at his disposal in an ever pure condition. 


The alcoholic yeasts which are properly distinct may also be 
propogated and increased without alteration by the aid of the apparatus 
shown in Figure 2. 


I will next describe the improved process of manufacturing and 
preserving beer and preparing yeast exempt from the germs on any 
desired scale. 


I use the apparatus, Figure 3, composed of a hollow cylinder closed 
by a cover, the rim of which dips into a water channel around the top of 
the cylinder provided with a cock r. The beer wort, properly so called, 
or other wort used in beer making is first boiled in the copper and then 
poured into the cylinder, which is completely filled, and the cover put 
on. Then by means of a rubber tube ec, d, the metal pipe a, ¢, (opening 


4 A.D. 1873.—N?° 1106. speciation 
Clarks Impts. in the Manufacture and Preservation of Beer, ec. 


into a stoppered pipe rising from the cover) is connected with the 
tube d, e, f, g. Boiling water is then poured on the cover and on the 
pipes rising therefrom, which fills the channel, the overflow passing into 
a gutter 7, 7, from which the water escapes through a slit or a number 
of small holes in the bottom, and is collected in another gutter at bottom 
of the cylinder provided with a discharge pipe M. T is a_ bent 
thermometer for indicating the temperature of the wort, the bulb of 
which is protected by a perforated guard d, d. RB, V, cocks or apertures 
for discharging the liquid and sediment from the cylinder. The 
cylinder thus filled is allowed to cool by contact of the external air, 
afterwards assisted if necessary by cold water introduced at the pipe E 
on the cover which passes through apertures e, e, and trickles down 
oyer the cylinder. Air enters the long tube g, e,f, d,c, a. The yeast 
is then introduced through the pipe D, which is immediately closed, 
the carbonic acid produced during the fermentation passing off at 
tube f, g. A tube similar to a, c, d, e, f, g, may be adapted to pipe D, 
of a different length if desired, for the escape of the carbonic acid gas, 
whilst a limited quantity of air is admitted by the other tube. ‘The 
wort may be readily cooled in the presence of the carbonic acid gas 
by introducing the latter beneath the cover during the cooling. The 
tube f, g, may terminate by a loose plug of asbestos or cotton or by a 
metal tube heated during the admission of the air. A drop of liquid in 
bend g will serve to indicate the movements of the gases. 


The apparatus may be greatly varied in form and any apparatus which 
will serye to eliminate the pernicious germs derived either from the 
air, the raw materials, the yeast, or the apparatus itself, will answer the 


purpose. 

The employment of pure yeast in the above process is of prime 
necessity, that is to say, yeast deprived of the germs by which the beer is 
liable to be affected. All kinds of beer manufactured by this process 
may be preseryed without the aid of ice, and may be made in hot as 
well as cold climates, in summer as in winter. As there is no liability 
of the worts undergoing any change a yery small quantity only of pure 
yeast will be sufficient to ferment it. 

The following is a recapitulation of the essential features of this 
improved process :—The wort is introduced in a boiling state into the 
apparatus, on which a cover is then placed, or the cylinder may be 
entirely closed and communicate with the atmosphere only by means 


20 


2 


380 


° 
oO 


Provisional A.D. 1873.—N° 1106. 


Specification. 


or 


Clark’s Impts. in the Manufacture and Preservation of Beer, Sc. 


of the pipes, cocks, and long tubes, with which it is provided. Boiling 
water is then thrown on the apparatus, after which it is allowed to cool 
with or without the assistance of cold water, during which time air or 
carbonic acid gas is admitted by the long tube g, d, e, f, ¢, a; but 
previous to this one of the pipes on the cover is closed by a plug 
through which passes a tube terminating in an india-rubber tube and 


glass stopper. Pure wort is then fermented by pure yeast, and when 


1 


oT 


30 


sufficiently advanced the contents are poured through the tube in the 
stopper of the pipe on the cover of the fermenting apparatus. If there 
is a supply of pure yeast from the preceding operation this may he 
used as in the ordinary processes, the vessel being uncovered for the 
purpose if necessary after fermentation has commenced; but this might 
lead to great inconvenience at a subsequent period, although the use 
of pure yeast manufactured according to this improved process would of 
itself form a great improvement on the ordinary processes, 


With the aid of the microscope and the method of control before 
indicated the changes of condition which might arise under the latter 
modes of treatment may be readily ascertained. But one cooling 
apparatus may be used or a few only, the wort being passed into vats 
(pitched or varnished on the exterior) which are deprived of any of 
the before mentioned germs, either by the use of boiling water or 
by a recent coating of pitch on the interior. It will be seen that the 
ordinary processes and the improved method may if desired be carried 
on simultaneously, so that brewers will be enabled to gradually 
transform their plant. 


After the beer is made any short exposure to the air to which it may 
be subjected will have little or no prejudicial effect on its keeping 
qualities, and it may also be fined in the usual way. 


SPECIFICATION in pursuance of the conditions of the Letters Patent, 
filed by the said Alexander Melville Clark in the Great Seal Patent 
Office on the 24th September 1873. 

TO ALL TO WHOM THESE PRESENTS SHALL COME, I, AtpxanpEn 

Merryitiz Cxrark, of 58, Chancery Lane, in the County of Middlesex, 

Patent Agent, send greeting. 


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A.D. 1873.—N?° 1106. Specification, 
Clark's Impts. in the Manufacture and Preservation of Beer, &c. 


WHEREAS Her most Excellent Majesty Queen Victoria, by Her 
Letters Patent, bearing date the Twenty-fifth day of March, in the year 
of our Lord One thousand eight hundred and seventy-three, in the 
thirty-sixth year of Her reign, did, for Herself, Her heirs and successors, 


give and grant unto me, the said Alexander Melville Clark, Her special 5 


licence that I, the said Alexander Melville Clark, my executors, admi- 
nistrators, and assigns, or such others as I, the said Alexander 
Melville Olark, my executors, 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 10 


make, use, exercise, and yend, within the United Kingdom of Great 
Britain and Ireland, the Channel Islands, and Isle of Man, an Invention 
for “ImprovEMENTS IN THE ManurAcTURE AND PRESERVATION OF BEER, AND IN 
tHE TREATMENT OF YEAST AND WORT, TOGETHER WITH APPARATUS FOR THE 


 )) 


saAmz,’ a communication to me from abroad by Louis Pasteur, of 15 


Paris, France, Chemist, Member of the Institute, upon the condition 
(amongst others) that I, the said Alexander Melville Clark, my exe- 
cutors or administrators, by an ‘instrument in writing under my, 
or their, or one of their hands and seals, should particularly describe 


and ascertain the nature of the said Invention, and in what manner 90 


the same was to be performed, and cause the same to be filed in the 
Great Seal Patent Office within six calendar months next and imme- 
diately after the date of the said Letters Patent. 


NOW KNOW YE, that I, the said Alexander Melville Clark, do 


hereby declare the nature of the said Invention, and in what manner 9 


the same is to be performed, to be particularly described and ascertained 
in and by the following statement, reference being had to the Sheet 
of Drawings hereunto annexed, and to the letters and figures marked 
thereon (that is to say) :— 


® 


5 


The changes which take place in the yeasts of beer, in worts, and also 39 


in beer itself, are due to the presence of microscopic organisms, whose 
deyelopements and multiplication are accompanied by the formation 
of substances which alter the nature of the worts, beer, or yeasts, and 
which in any case tend to prevent the beer remaining sound beyond a 
certain length of time. These organisms are what I term “ disease 
ferments”’ or germs of disease, they exist in varying proportions in all 
worts prepared and cooled by the methods at present in use as well 
as in the yeasts and consequently in all the different kinds of beer, 


a 


| ae 


=n, i Specification. A.D. 1873:——N? 1106. by ¢ 
by : . Clark’s Impts. in the Manufacture and Preservation of Beer, Sc. 


The object of this Invention is to suppress in these three products, 
Pe 0 yeast, worts, and beer, the existence and mltiplication of these 
extraneous ferments or germs by the following means :— 


@ 1st. By obtaining a pure yeast by the elimination of organic germs 
if 5 foreign to the yeast of beer. 


2nd. By the manipulation of the wort during cooling, from the time 

of its leaving the copper, where all the “ disease germs ” are killed, until 

it reaches the squares, rounds, or other fermenting apparatus, and eyen 

after fermentation in such manner that it cannot take up, through 

* 10 coming into unrestricted contact with the atmosphere or with the 

3 utensils, any pernicious germs capable of multiplying themselves and 
ultimately of depreciating the product. 


8rd. By cooling in closed vessels in the presence of a limited amount 
of purified air or of carbonic acid gas, 


15 ‘This new product which I have called “ pure leayen” (levain pur), or 

’ yeast freed from extraneous germs may be obtained by various methods 

5 among which I will indicate the following:—I take some impure 

(ordinary) yeast and set it to work on a solution of sugar candy in pure 

water. When the fermentation has ceased I decant the fermented liquid, 

90 and on the deposit of yeast replace a fresh supply of the sugared water. 

This operation is repeated two or three times more or less according to 

f ) circumstances. I then take a shallow porcelain tray, such as is used by 

photographers, and having previously rinsed it in boiling water I put in 

this tray a little beer wort, either recently boiled or preserved in bottles 

25 according to Appert’s method, then with this wort I incorporate (by 

beating up) a little of the deposited yeast referred to and cover it with 

a glass plate. The yeast more or less exhausted or weakened by its 

action on the sugared water will now rapidly develop and reyvivify itself, 

and will be found to be purified of its “disease ferments.” The 

‘@ 30 operation with the porcelain tray may be repeated with a second tray, 

beating up in fresh beer wort placed in it a little of the yeast formed on 

the bottom of the preceding tray. In order to be satisfied of the purity 

of the yeast recourse may be had to microscopical examination, which will 

@ readily disclose the presence of “ disease ferments”’ and indicate whether 

: 85 or not the yeast is capable of producing beer unalterable at all 
temperatures, 


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A.D. 1873.—N° 1106. Specification, 


Clark’s Impts. in the Manufacture and Preservation of Beer, Sc. 


Figure 1 of the Drawing represents on the left-hand side the appearance 
of pure alcoholic yeast, and on the right-hand side an alcoholic yeast 
in combination with filiform ‘disease ferments.” To make this 
investigation I take a balloon or receiver of the form shown in Figure 2, 
of any suitable dimensions, and half fill it or thereabouts with beer wort 
which has been rendered inalterable by boiling in the balloon itself. 
The neck A, B, of the receiver is closed by an india-rubber tube B, C, 
with a glass stopper D. ‘The glass stopper is removed and with the 
tube M, N, one or more drops of the yeast from the porcelain tray 
shaken or beaten up with a little of the supernatant liquid are introduced 
into the apparatus. This yeast multiplies itself, the wort ferments, and 
becomes transformed into beer. If this beer when examined under the 
microscope, after remaining for some weeks exposed to a temperature of 
from 68 to 77° Fahrenheit, shows no trace of the ‘discase ferments”’ it 
is evident that the small quantity of yeast introduced into the balloon 
was itself perfectly free from such ferments. From the ‘“leayen” or 
yeast so obtained as large a quantity as may be required can be prepared, 
the yeast reproducing itself even in the manufacture of the beer. It 
may also be indefinitely preserved in absolute purity in contact with 
pure air, thatis tosay, of air purged of the germs liable to affect the 
condition of the yeast by the aid of the apparatus shown in Figure 2, or 
of any other vessel fulfilling the same requirements. It may also be 
transported any distance without undergoing alteration, and thenceforth 
from the same source such yeast may be prepared at all scasons in as 
large a quantity as may be desired. This is a great step in the art of 
brewing, since it exempts the brewer from the necessity of having 
recourse to the yeast of other breweries more or less remote when his 
own becomes deteriorated, and places at his disposal one that is pure 
and unalterable. 


Alcoholic yeasts, really distinct in their nature from other yeasts, may 
be “sown” or disseminated and cultivated without alteration of their 
properties by the employment of vessels similar to that indicated in 
Figure 2. 

I will now proceed to describe the improved process for the manu- 
facture and conservation of beer, and the preparation of ycast entirely 
free from disease germs on any: desired scale. 

_ I employ the apparatus shown in Figure 3, constructed either of sheet 
iron or tinned copper. It consists of a cylindrical vessel closed at the 


or 


20 


25 


30 


35 


») 


> 


ox 


10 


15 


20 


25 


30 


35 


Specification, A.D. 1873.—N?° 1106. 


Clark's Impts. in the Manufacture and Preservation of Beer, &c. 


top by a cover, the rim of which projects downwards into a channel 
around the top of the vessel filled with water, and provided with a cock 7. 
The beer wort, properly so called, or any other wort suitable for the 
manufacture of beer, is first boiled in the copper, and in this condition is 
conducted into the cylinder, which may be completely filled, and the lid 
is then put on; then by means of the india-rubber tube e, d, the metal 
pipe @, ¢, (opening into a stoppered pipe or socket rising from the cover) 
is connected with the tube d, e, f, g. Boiling water is then poured over 
the lid and socket pipes and their stoppers, filling the channel, the over- 
flow passing into a gutter 7, 7, from which the water escapes through a 
slit or a number of small holes, and flows down outside the vessel, and is 
collected in a lower gutter provided with a discharge pipe at M. T is a 
bent thermometer to indicate the temperature of the wort, its bulb being 
protected by a perforated guard d, d; R, V, are cocks or valves for the 
discharge of the liquid from the cylinder, and the deposit formed in it. 
I leave the apparatus thus filled to become cooled by contact with the 
external air, aided afterwards, if thought expedient or useful, by the 
application of cold water introduced at the larger pipe E on the cover, 
which is allowed to flow through apertures at e, e, and trickles down 
over the vessel. The external air enters through the long tube g, f e, 
d, ¢c, a, during the whole of the period occupied in cooling, and when 
that is accomplished the yeast is introduced through the pipe D, which 
is at once closed, the carbonic acid gas disengaged during the fermentation 
passing off through the tube f, g. A tube similar to the tube a, 8, ¢, d, 
e, f, g, may be adapted to the socket pipe D, if desired, of a different 
length to admit of the escape of the carbonic acid gas, whilst a limited 
quantity of air is admitted by the other tube. The wort also may readily 
be cooled in the presence of carbonic acid gas by causing the gas to be 
introduced beneath the cover during the refrigeration. The tube f, g, 
may end with a loose plug or stopper of asbestos, cotton, or by a 
metallic tube, made hot during the admission of the air. A small 


quantity of liquid in the bend g will serve to indicate the movement of 
the gas. 


The form of this apparatus may be varied considerably, but any 
apparatus which will serve to climinate the germs of disease imparted 
by the atmosphere, by the raw materials, by the yeast, or by the utensils 
will answer the purpose. This process imperatively demands the 
employment of a yeast absolutely pure, that is to say, deprived of those 


germs of disease by which beer is liable to be affected. Any beers made 


AD. 1873.—N° 1106. ine 


Clark’s Impts. in the Manufacture and Preservation of Beer, Sc. 


by this process may be preserved without the employment of ice, and 
may be manufactured with as much facility in hot countries as in cold, 
in summer as well as in winter. As no alternation is to be feared in the 
wort a very small quantity only of the pure yeast will be sufficient to 
ferment it. 


The following is a recapitulation of the successive steps essential to 
this process:—The wort is introduced in a boiling state into the 
apparatus, on which a cover is then placed, or the cylinder may be 
entirely closed, and communication with the atmosphere need only take 


place by means of the socket pipes, the cocks, or the long tubes with 10 


which it is provided. Boiling water is then thrown over the apparatus, 
as previously described, after which it is allowed to cool, either with or 
without the application of cold water, whilst through the long tube g, d, 
é, f, ¢, a, air or carbonic acid gas is admitted, one of the socket pipes on 


the coyer haying been previously closed by a stopper through which 15 


passes a tube terminating in an india-rubber tube having a glass stopper. 
Some pure beer wort is also set to ferment with pure yeast, and when 
the fermentation is fairly established or more or less accomplished, the 
contents are poured through the tube, which passes through the stopper 
of the socket pipe on the cover of the apparatus. 

If the brewer has already some pure yeast from a previous operation, 
it can be used exactly as in the ordinary manner, uncoyering the vat if 
necessary, after the fermentation has begun, though this mode of pro- 
eedure may possibly lead to grave ulterior disadvantages. Nevertheless, 
it would have the effect of greatly improving the existing method of 
working if this new process were employed only so far as the use of 
pure yeast is concerned. 


By the microscope and the means of control I haye previously 


indicated the alterations which may or can ensue upon the employment 
of these last methods of working may be readily ascertained. 


Only one refrigerator or cooler is absolutely necessary, or at most a 
few coolers only, the wort being passed into vats or casks which have 


been deprived of the germs of disease, either by the application of boiling. 


water (the pitching or varnishing being external), or by the recent 
pitching of the interior.) 

Tt will be seen that the existing process of brewing and this new 
method may be carried on simultaneously in a manner that will enable 


20 


25 


30 


® 


35m) 


Specification. A.D. 1873.—N° i 106. 11 


@ Clark's Impts. in the Manufacture and Preservation of Beer, &e. 


brewers to gradually alter and transform their plant and utensils as 
circumstances may permit. 


When the beer is made, neither its exposure to the air during a more 
: or less extended manipulation, nor fining under the ordinary system will 
o> 5 have little or any prejudicial effect on its ulterior keeping qualities. 


Having described the nature of the said Invention, and the manner in 
which the same is to be performed, I declare that what I claim as the 
Invention to be protected by the herein-before in part recited Letters 
Patent is,— 


10 Ist. The adaptation to brewing of the following combination of 

7 processes, methods, or means, and each of them specially, viz., the 

@ obtaining of a pure leaven or yeast by the elimination of the organic 

germs foreign to the yeast of beer; the methodic and special manner of 

manipulation of the wort during cooling from the time of its leaving the 

15 copper (in which all the germs of disease are destroyed), to the vessels 

in which fermentation is induced, in such manner that it cannot become 

reimpregnated with pernicious germs devived from unlimited contact 

with the air or of the utensils employed; the cooling in a closed vessel 

j in presence of carbonic acid gas, or in presence of air purified and limited 
20 in quantity, all substantially as herein described. 


: 2nd. The apparatus or means by which these processes entirely or 
partially may be carried out in practice, substantially as specified. 


8 3rd. The obtention by these processes and means of the improved 
products herein specified, viz., beer unalterable in character, pure yeast, 
25 or pure wort, substantially as described ; all three products being capable 

of transport to any distance without alteration or deterioration. 


In witness whereof, I, the said Alexander Melville Clark, have here- 
unto set my hand and seal, this Twenty-fourth day of September, 
a in the year of our Lord One thousand cight hundred and seventy- 


2B 30 three. 


A. M. OLARK. (s.) 


: LONDON : 
a) Printed by Groner Epwarp Eyre and WILLIAM Srorriswoope, 
Printers to the Queen’s most Excellent Majesty. 1873. 


A.V .AG73. MAR. GOWN. 1 Ub. 


: CLARK’S SPECIFICATION. See os e 
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‘Provisional 
Specification: 


through which passes @ tube terminating im an site 
glass “stopper, Pure wort is then formented by pure wes 


stopper of the pipe on the cover of the formencne 
10 isa supply of pure yeast from the preceding) operat 
used as in the ordinary processes, the yessel beme uncovered) 
purpose if necessary after fermentation has commenced 5, but 
lead to great inconvenience at a subsequent pe 
of pure yeast manufactured according to this ee 


With the aid of the microscope ad the moth 
indicated the changes of condition which might 
modes of treatment may be readily ascertain 

a .. apparatus may be used or 8 sew only, the wort bei ja 
mm 20 (pitched or yarnished on the exterion) which are dep 
my. . the before mentioned germs, either by the use of b 
by a recent coating of pitch on the interior, 10 will 
ordinary processes and’ the improved method may if 
on simultaneously, so that brewers va he enabled to 
25 transform the plant, ae : 

After the beer is made any : short exposure to the ain to which 
be subjected will haye little or no! prejudicial eer ‘on. ce 
qualities, and it may also be fined in the usual way. 


SPECIFICATION in pursuance of the conten of the Letters 
80 filed by the said Alexander Melville Clark im/the Greatise 
Office on the 24th September) 1873; 

TO ALL TO WHOM THESE PRESENTS SHALL COME, it ATEXANDER ~ 
Mrnyinie OLARK, of 58, Chancery, bane, in the County OL Migulstex: 
Patent Agent, send greeung, 


and satttinlionitn fare) ee by the formation 
which alter the nature Oi the worts, beer, or yeasts; and 


corte: soak et 

“ferments” or germs tease, ie @xish in varying proportions 10 all 
Worts prepaved and ooled by the: methods) at present in uso) as well 
Bs in the pepe and consequently im all'the different kinds of heer: 


‘Specification, AD, 187 
Clark’s Impts. in the Manufacture and 


The object of this Invention 1s to suppress in 
yeast, worts, and beer, the existence and mlup 
extraneous ferments or germs by the following, means 


ist, By obtainmg @ pute yeash Ds the elimination 
5 foreign to thei yeast of heer. 


2nd, By the manipulation of the a d 
ofits leayine the copper, where all the “dis 
it reaches the squares, rounds, or other ferment 
after fermentation in such manner that 
10 coming into unrestricted contact 
utensils, any pernicious germs cy 
ultimately of depreciating the product, 


8rd. By cooling in closed vessels in the 
of purified air or of carbonic acid’ gas 


16 This new product which Thaye called «pure 


yeast freed from extraneous germs may We 
among ‘which 1 will indicate the follo 
(ordinary) yeast and set it to work on a solutiomor 
water, When the fermentation has ceased 11 
90 and on the deposit of yeast replace) 
This operation is repeated two or three time: 
cirenmstances, 1 then take a shallow porcelain 
photographers, and haying previously rinsed at b 
this tray a little beer wort, either recently boiled or 7 
96 according to Appert’s method, then with this) worse 
ee up) a little of the deposited yeast referred to” 
a glass plate. The yeast more on less exhausted or wi 
action on the sugared water will now rapidly develop) and: 
and will be found to be purified of its “disease ferments.” 
80 operation with the porcelain tray, may be xepeated with) a Beco. 
beating up in fresh beer wort placed in it a httlo of the) yeast formed 
the bottom of the Pesos tray. In order to be satisfied of the pu 


readily disclose the presence of disease fermonta’? and indicate choah 
35 or not the yeast is eel of producing beer! unalterable ab 
temperatures: : eee, 


_ Clark's tigi in the Manufacture and Preservation, of Beer va 


Figure 1 of the Drawing represents on the left-hand side the Appearance 
pure alcoholic yeast, and on the right-hand side an alcoholic yeast, 
combination with filiform ‘disease ferments,? To make {his 
esugation 1 take a balloon oy receiver of the form shown in Bigure by 
f any suitable dimensions, and Half fill it or thereabouts with beer wort 5) 
lias been rendered inalterable by boiling in the balloon itself 
e 8, Oi ae Sete is) 3. closed by oe dogiemalay tube EX ; 


: N, , one. or more ee of the eee from. the a eee ‘he 
or beaten up: ee a little of the ae pee are) Bp aeay 10 


iy also bo indefinitely proseryed in, absolute purity. in contact aes. 
nro ait, thabis tosay, of air purged of the germs liable to affect 4he 20 =n 
sonaition of the yeast by the aid of the apparatus shown in Bigure 2, OF = 
any other yessel foliling the same requirements, it may also: Te 
msported any distance without undergoing) alteration, and thenceforth 
Pom the ‘sare source such yeast may be prepared at all seasons in as” 
ge @ quantity:as may be desired. This is a great step in the art of 25 
Bring, since it exempts the brewer from) the necessiby of haying 
mrse to the yeast of other broweres more on less remote when his 
myn) becomes’ deteriorated, and places*at his disposal one) that) 1s Tue 
and malterable. 


5s Lost yeasts, really distinot im their nature from other yeasts, may 80 
Whe sown” or disseminated and cultivated Without alteration of therm 
properties by the eraployment of vessels) similar’ fo) that imdicated im 
| Figure 2. 
i yall now proceed to describe the improved process for the manu. 
facture ‘and conservation of heer, and thie preparation of yeast entirely 8h 
» free from disease germs/on any desired scale, 


Temploy the apparatus shown in Higure 8, constructed either of sheet 
iron or tinned copper. Tt consists of a cylindrical -yessel closed at; the 


top by & cover, the rim of which prsiene iipnwatt ae 
around the top of the yessel filled with water, and provided it 
The beer wort, properly so Called, or any other wort s' 
manufacture of beer, is first bovled in te copper, and in th 
5 qoutes! into the eylinder, which may be Som leel f 


pipe @ ¢, lovin into 2) stoppered ae or socket 1 
is connected with the tube d, ¢, 7, 9. Boiling wate: 
the lid and socket pipes and their stoppers, filline thie of 
10 flow passing’ into a putter 2, 2 from which the water 


bent thermometer te indicate the innidaiate of oh 
eee by 4 perforated guard d, a; &, ee 


which is allowed to How through sre at ee 62 
20) over the ERE: The external air ee through it 


2 


HX 


Js 9; may be adapted’ to the cet pipe D,i 
length to admit of the escape ob the carbonic acid eas, 
quantity of air is admitted by the other tube, The Wworb algo 
be cooled in the presence of carbonic acid gas by causing: 
introdueed beneath’ the) cover during the xeimgeration. 1 
80 may, end with a loose’ plug or stopper of asbestos, cobton,. 
metallic fube, made hot during the admission ef the ai. A 
quantity of liquid in the bend g will serve to indicate the movement a 
the gas, 
: Mhe form of this apparatus may be varied ceuteane but 
8b) apparatus which will serye to climinate the) germso: disease amp 
by the atmosphere, by the raw materials, by the yeast, on by the ute 
“will answer the purpose. This process’ imperatively demands) ‘the 
employment of a yeast absolutely pure, that as to/say, depmyed of thos 
gorms of disease by which beer is Hable to be affected: Any beers made sis 


Process may bo preserved without the employment f ice, and 
be manufactured with as much facility in hot countries as in cold, 
Summer as well'as in winter, As no alternation is to be feared in the 


fermentation is fairly established Gr more or less accomplished, the 


@uitents ‘are poured through the tube, whic passes through the stopper 


oCkep pipe on the Cover of the apparatus. x ae 
| f the brewer Hasialready some pure yeast from a previous operation, 
ai can be tised exaotly as in the ordinary manner, uneovering the yat if 
© fecessary, after the fermentation has begun, tligugh this mode of pro 
Cedute may possibly lead’ to grave ulterior disadvantages, Nevertheless, 
iu would Haye the effect of greatly improving the existing: method of 95 
erlang af this new process were employed only so) far as\ the use of 
urelyeast is concemed. ; 5 : 


~ By the’ microscope’ and ihe means of control T have previously 
ndicated the plterations which may or canensue upon the employment 
of these lash methods of working may be Zeadily ascertained. 30 


© Only one refrigerator or cooler is absolutely necessary, or at most a 
Mew coolers only, the wort being passed into vats or casks which have 
been deprived! of the germs of disease, either by the application of boiling 
Water (te pitching or varnishing being extemal), or by the recent 
pitching of tlie interior.) 35 

Tt will be seon that the existing process of ‘brewing’ and this now 
/ micthod may We carried on simultaneously in @ manner that will enable 


on 
. 


brewers to gradually alter and transform’ thei plant. and: wile 
circumstances may pee 


5 haye little or any projudigtal effect on its Sikes keeping anion 


Having deseribed the nature of the said Invention, and the m 
which the same is to be performed, I declare that what I clain 
Invention to be’ protected’ by, the herein-before i in part ree 
Patent 1s,— 


proces wtiethiods, or means, and each of Ga spec 
obtaining of a pure leayen or yeast by the climmati 
germs foreign to the yeast of beer; the methodic and 

manipulation of fhe wort during cooling from ue time ¢ 


in which fermentation is mduced, in such manner fiat 1 
reimpregnated with pernicious germs derived from ‘unlit 
with the aix or of the utensils employed; ihe cooling in 
in presence of carbonic acid eas, or in presence of air purified nd) 
20 in quantity, all substantially as herein described, mn 


2nd. The apparatus or means by which ae process 
partially may be camtied out in practice, substantially asispec 


8rd, The obtention by these processes and means of 
products herein specified, yiz,, heer unalterable mm characte 
26 or pure wort, substantially as desembed); all three produ 
of transport to any distance without alteration or Ubierioxation 


Tn witness whereof, 1, the said Alexander Melville Clark 
unto set my hand and seal, this Twenty-fourthday of) Bi 
in the year of our Mord One thousand eight hondied and sovonty= 


80 three. 
- A, M, OLARK.’ (te) 


LONDON: 
Printed by George Epwanp, Eyrk and Witt SPOnTISWOODE, 
Printers to the Queen’s most Excellent Majesty. 1973: