Douglas John Banks

Title: Innovations by Douglas John Banks

Introduction

Douglas John Banks is an accomplished inventor based in Auckland, NL. He has made significant contributions to the field of fermentation technology, holding a total of 3 patents. His work focuses on improving the efficiency and effectiveness of yeast fermentation processes.

Latest Patents

One of his notable patents is a method of fermenting wort. This invention relates to a continuous method of fermenting wort, which involves fermenting wort with a biologically active yeast to produce an alcohol-containing fermented liquid. The process includes introducing the fermented liquid containing at least 10 g/l of biologically active yeast into a maturation vessel, separately removing yeast-containing sediment and supernatant liquid from the vessel, and optionally recirculating part of the yeast sediment back to the wort fermentation. This method combines maturation and yeast separation into one processing step, offering robustness and effective sedimentation under various conditions.

Another significant patent is a continuous method for the production of a yeast-fermented beverage. This invention comprises consecutive continuous processing steps, maintaining the gravity of a mash extract at more than 22° P and ensuring that less than 30 wt. % of the fermentable sugars in the mash extract and wort are derived from sugars added after hydrolysis of starch. This method is highly efficient in terms of energy consumption and extraction yields, achieving extremely high productivity in brewhouse operations.

Career Highlights

Douglas John Banks is currently employed at Heineken Supply Chain B.V., where he applies his expertise in fermentation technology. His innovative approaches have contributed to advancements in the brewing industry.

Collaborations

He has collaborated with notable colleagues such as Hendrikus Mulder and Onno Cornelis Snip, further enhancing the impact of his work in the field.

Conclusion

Douglas John Banks is a prominent inventor whose innovations in fermentation technology have significantly advanced the brewing process. His patents reflect a commitment to efficiency and productivity in yeast fermentation, making him a valuable asset to the industry.