Method of recovering beer
CA 1294907 C · Owner: Swinkels, Wilhelmus J.P.M. · Inventors: Stein, Udo; Wackerbauer, Karl; Swinkels, Wilhelmus J.P.M.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Lager-cellar or fermentation-cellar yeast is mixed with an extraction liquid prior to centrifugal processing increasing the percentage of recovered beer. To keep the contact time brief the extraction liquid is not mixed with the yeast until just upstream of the intake into the centrifuge. The total requisite volume of extraction liquid is made available in a recirculation tank and circulated through the centrifuge until all the yeast has been processed. The extraction liquid is maintained at a temperature no higher than +2° C. The low temperature and brief contact time prevent the transition of yeast-metabolism products into the extraction liquid.
Read the whole patent
Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Granted January 28, 1992. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended January 28, 2009.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.