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50 Achievements in Brewing Science and Technology in 350 Years – Part 1

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50 Achievements in Brewing Science and Technology in 350 Years – Part 1 HISTORY | BRAUWELT INTERNATIONAL 50 achievements in brewing science and technology in 350 years – Part 1 FIRST 250 YEARS | Master brewers, brewery engineers and brew- used for lifting malt bags, driving the malt mill, water pumping and agitating ing scientists have over some 350 years contributed to the develop- a mash kettle. In 1795 it was converted ment of science of botany, biochemistry, laboratory instruments, from single-acting to double-acting, which increased the effect to some engineering and process technology in many ways, e.g. by techni- 35 hp. The steam engine was successful cal improvements, adopting new machinery and new processes. and used as a demonstration piece vis- ited by potential customers for Watt and Boulton, who became main producers MANY OF THESE ACHIEVEMENTS 2. A saccharometer (fig. 1) was used for of many steam engines in England. are well known and often quoted – others metering of wort gravity, known first It was innovative for its time and an less. This paper is an attempt to list 50 brew- example of breweries driving the early ing science achievements in a chronologi- industrial revolution, as it 1) used a cal order, and this mission can be debated, condenser, 2) had a double-acting pis- because some people will value machinery ton, 3) used a centrifugal governor for developments, others barley breeding pro- speed regulation and 4) used a sun and grams, others the resulting beers etc. planet gear to convert the reciprocating The yeast strain Saccharomyces Cerevi- motion of the beam into a rotating mo- siae was used for thousands of years in the tion. The engine worked for 102 years fermentation of alcoholic beverages before at Whitbread, after which time it was anyone realized it, and hops were used since donated to the Powerhouse Technical medieval times, this paper however con- Museum in Sidney, Australia, in 1887, Fig. 1 Brewhouse saccharometers centrates on major brewing achievements where it can still be seen, sometimes in the last 350 years, listed chronologically by English citizen James Baverstock Sr even in operation (fig. 2). The steam en- rather than according to importance: in 1770, and later popularized by John gine is claimed to be the greatest single 1. The Dutch scientist and pioneering mi- Richardson (1741 - 1813) in 1784 [2]. factor in the upcoming new industrial crobiologist, Anton Van Leeuwenhoek 3. James Watt and Matthew Boulton built era, and it was first used in a brewery (1632 - 1723) from Delft, is credited and installed a 15 hp steam engine in [18]. with having invented – or greatly im- 4. John Lofting, a Dutch inventor proved – the microscope. He himself (1659 - 1742), invented a beer pump. constructed 25 microscopes, some of The English citizen Joseph Bramah them magnifying up to 275 times. His (1748 - 1814) further developed this work is known from a letter from Leeu- device for beer pumping from the cask in wenhoek in 1673 to the British Royal cellar to the bar by a mechanical handle Society. He described observations of pump in 1797, and he had his invention single cells from mold, bees and lice and patented (Pat. No. 2196) in 1793 [6]. earned also a reputation as “the Father 5. Michael Combrune documented the of Microbiology” [1]. use of a thermometer particularly for Fig. 2 Watt & Boulton Steam Engine from beer brewing in his book “The Theory 1785 – Powerhouse Museum Sidney and Practice of Brewing” in 1804, but the place where the mill horses used to also stated that the thermometer was stand at the Samuel Whitbread brewery used already in the 16th century for oth- in London. Watt was the great, but poor er purposes [4]. inventor, Boulton the business man in 6. The beer style “Pilsner” was first brewed Author: Axel G. Kristiansen, Director, Scandi- navian School of Brewing, Copenhagen, DK this partnership. The steam engine re- by the young brewmaster Josef Groll placed 24 horses at Whitbread and was (1813 - 1887 / fig. 3) from Vilshoven BRAUWELT INTERNATIONAL | 2013/VI 391 BRAUWELT INTERNATIONAL | HISTORY near Munich, who on 5th October 1842 8. Carl Joseph Napoleon Balling (1805 - was a dramatic and late observation of produced the first batch of Urquell beer 1868), Professor and Chair of Chemis- the science community, who hitherto brewed using very soft Bohemian water, try at the Prague University, described had believed that cloudy and sour beer very pale, low protein malt, and Saaz the connection between original grav- was caused by chemical reactions. He hops in the town of Pilsen – a town now ity, real extract and alcohol with a new proved that microorganisms could be in the country of Czech Republic, but relation in the “Balling formula” in removed by heat treatment, a process then in a region 1843. He felt like a German and spoke since known as pasteurization. Pas- known as Bohe- German, although living in Bohemia, a teur was also a philosopher, and several mia. His bottomfer- Czech region, but kept good relations to quotes remain from his hand – here is mented “Pilsner” his Czech colleagues and students. He one: “Science knows no country, be- was a pale, dry discovered and documented in 1843 cause knowledge be- and hoppy lager, that 2.0665 g extract in wort during longs to humanity” different to the fermentation to beer is converted to [11]. hitherto darker, 0.9565 g CO2 + 1.0 g alcohol + 0.11 g 13. Irish chemist and assis- sweater “Dunkel” Fig. 3 Joseph Groll yeast dry material, with 4 places of deci- tant brewer Cornelius lager beers. Groll’s “Pilsner” was first mals. He also created the “Balling sugar O’Sullivan (1841 - served in the public houses “Zum Gold- tables”, which – with 3 places of a deci- 1907) described in the enen Anker”, “Zur weißen Rose” and mal – offer a relation between specific Journal of the Chemi- “Hanes” on 11th November 1842. Groll gravity of wort/saccharose and percent cal Society, 1872, died on 22nd October 1887. He allegedly extract of wort. The “Balling formula” how starch during died drinking beer at “Wolferstetter Kel- is still standing and used globally as the mashing gets broken ler” in Vilshofen, his home town back in reference for calculation, even though to dextrins and ulti- Bavaria, as he only worked at Bürgerli- later brewing scientists have suggested mately to maltose, and ches Brauhaus in Pilsen from 1842 - 45 a more precise formula [7 and 8]. O’Sullivan is credited Fig. 5 Cornelius [5 and 10]. 9. William Thomson, engineer and physi- with the discovery of O’Sullivan cist (1824 - 1907), later known as the the disaccharide maltose. He isolated 1st Baron Kelvin, English citizen, for- alfa- and beta-amylum, and he further mulated the law on expansion of gasses identified raffinose. He used Fehling’s needed for cooling and heating in brew- copper solution to quantify the sugar eries, and he defined an “absolute ther- concentration in 1872: The cupric re- mometric scale”. He became famous for ducing power (towards Fehling’s solu- determining the correct value of abso- tion) increases as the process of hydroly- lute zero as approximately – 273.15 sis proceeds [13]. Celsius or 0 oK [3]. 10. Patrick Stead (1788 - 1869), was a maltster who developed a new malting system using steam and hot air to con- trol germination and kilning, which became patented in 1842. This was the early type “pneumatic malting”, which reduced manpower and slowly turned Fig. 4 Document from Joule’s Brewery malting from craft to industry, slowly, June 1854 because classic floor malting was still 7. James Prescott Joule (1818 - 1889), an common practice in 1950 [13]. English physicist and brewer, was born 11. Brewing of the same brand of beer in in the house next to the Joule Brewery more than one brewery can be traced (fig. 4) in Salford and therefore raised back to the Hungarian Anton Dreher in as a brewer. He is well known for the the 19th century. This concept was later “Joule’s Law”, but it is less known that continued in the USA by the Pabst Brew- he claimed to be able to measure tem- ery Company in the 1930s. In 1948, peratures to within 1⁄200 of a degree following acquisition of other brewer- Fig. 6 Louis Pasteur Fahrenheit (3 mK). Such precision was ies, Pabst became the first brewer with 14. In 1870 Louis Pasteur published “Des uncommon in 19th century scientific plants from the Atlantic to the Pacific. causes des maladie de la biere” and experiments. Joule is a famous scientist, By the late 1940s Schlitz and Anheuser- “Études sur la biére” in 1876 – beer but his brewing experience and use of Busch had also followed this trend [13]. pasteurization was introduced. In Den- practical technologies should not be 12. In 1862 the French chemist and mi- mark the inventor Anders Pindstofte forgotten. It is also a little known fact crobiologist Louis Pasteur (1822 - applied it for the first time in industrial that he was the first to replace a steam 1895 / fig. 6) discovered that yeast was use for bottled beer pasteurization at engine with an electric motor in 1840 a living organism and in fact responsi- Tuborg’s breweries in Copenhagen in [9 and 13]. ble for converting sugar to alcohol. This 1880 [12]. 392 BRAUWELT INTERNATIONAL | 2013/VI 17. Determination of nitrogen and pro- tein content in barley, malt, wort, beer etc. was introduced by Professor Johan G. C. T. Kjeldahl (1849 - 1900), Carls- berg Laboratory, in 1883, as he became father to the “Kjeldahl method” [12]. 18. Alfred Jørgensen, student of Emil Chr. Hansen, publishes “Die Mikroorganis- men der Gärungsindustrie” in 1889, Fig.
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