Matthew Wood Patents a Malt-Based Beer Coloring

On May 31, 1802, Matthew Wood received British Patent No. 2625 for a malt-based coloring agent intended principally for the brewing market. The patent also referred to spirits, wines, and other liquors, but brewing historians classify it as a brewing invention because it was devised with breweries specifically in mind. Contemporary descriptions explain that wort was concentrated until it formed a dark, treacle-like syrup. The coloring allowed brewers to darken and flavor porter without obtaining all of its color from heavily kilned malt. The syrup was adopted by a number of London brewers, making Wood’s invention an early example of a patented malt extract developed for commercial brewing.