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New York, New York County, New York
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Mr. Ker invented a method to condense and preserve essential oils from hops during brewing, implemented in Tyne and Hexham breweries by Mr. Watson. This improves beer flavor, reduces souring risk, and requires less hops, earning rewards for the discovery.
Merged-components note: This is a continuation of the article on a new discovery for preserving essential oils of hops, split across pages; the second part starts mid-sentence matching the end of the first.
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Mr. Watson, plumber in Newcastle, (England) has lately finished, by Mr. Ker's direction, two coppers for condensing and preserving the essential oils of hops, which have been erected in the Tyne and Hexham breweries, and given the greatest satisfaction to the proprietors, who have most liberally rewarded Mr. Ker, for the exercise of his valuable discovery.
The inventor discovered, what is astonishing no one ever observed before him, that, in the common way of impregnating worts with the virtues of the hops, the finer and more aromatic flavor of these was dissipated in vapor, while the disagreeable bitter quality alone remained.
In consequence of this observation he devised a method of collecting the vapor, which he found to be principally composed of the essential oil of
the plant. This oil he returned into the worts in their fermenting state, and the result exceeded his most sanguine expectations—the liquor acquired an infinitely more delicate flavor, and what is of equal importance, became beyond all comparison less susceptible of passing into the sour state; while, at the same time, as one fourth less hops was requisite in boiling the worts, their nauseous bitter quality was imparted in a proportionably smaller degree.
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Foreign News Details
Primary Location
Newcastle, England
Key Persons
Outcome
breweries satisfied; mr. ker rewarded; improved flavor, reduced souring risk, 1/4 less hops needed, less bitterness.
Event Details
Mr. Watson built two coppers under Mr. Ker's direction to condense and preserve hop essential oils, erected in Tyne and Hexham breweries. Mr. Ker observed that traditional hopping dissipates aromatic vapors, leaving only bitterness. He collected the vapor (essential oil) and returned it to fermenting worts, yielding better flavor and stability with less hops.