CONDENSED BEER

Novel containers for beer

A process for condensing beer, recently patented in England, is described as follows in the English Mechanic: Beer or stout is taken at any stage of fermentation, though the process is better applied when it is fit for drinking, and evaporated in a vacuum-pan until it becomes a thick, viscous fluid. The alcohol and water of course pass off in vapor, which, in turn, is condensed in a receiver, and the alcohol recovered by redistilling the liquid. This alcohol may be mixed again with the condensed beer. By this process of condensation, the beer is reduced to one-eight or one-twelfth of its original bulk, and as the fermentation is suspended by the heat employed, the condensed mixture will keep in any climate for any length of time. The process of reconverting the mixture into beer is also a simple one, consisting merely in adding the bulk of water originally abstracted, and setting up fermentation again by the use of a small quantity of yeast or other ferment. Within forty-eight hours the beer may be drawn from the tap for use, or bottled in the ordinary way; or, without using any ferment, the beer may be bottled, and charged with carbonic-acid gas.

From The Popular Science Monthly, December, 1875. This doesn't seem like a very good idea, but I supposed it is encouraging that they knew they'd need to save the alcohol.