Improved Process of Treating Beer, Stout, Cider, and other Fermented Liquids; and Apparatus therefor

3885. Reid, P. C., Le May, P. K., Christian, T. W., and Adlam, E. G. Feb. 16. Beverages, preserving; beer, preserving; cider; aerating liquids.-Beer, stout, cider, &c, after being fermented and conditioned is pasteurized by heating to about 160‹ F., and is subsequently cooled and carbonated with the gas which was evolved during the conditioning and pasteurizing. Fig. 1 shows an arrangement of apparatus for carrying out the process. The beer is conditioned in the vessels 1, and the gas evolved is stored at low pressure in a holder 3. The beer is then forced, by gas compressed by a pump 4, into a pasteurizing - vessel 10, which contains a coil 11 through which a heated liquid is circulated, an agitator, and a perforated hop container. The gas evolved during pasteurization passes into the holder 3. The beer is then forced by gas pressure through a refrigerator 15 into vessels 19, 25, in which the beer is cooled by cold brine circulating in coils 20, and is carbonated by gas admitted under pressure from a pipe 7. The process may be carried out in a single vessel provided with a coil through which a heating-agent may circulate, a jacket through which cold air or liquid may be passed, and an outer insulating jacket.