Mobile beer-dispensing system
    71.
    发明授权

    公开(公告)号:US10787357B2

    公开(公告)日:2020-09-29

    申请号:US16102948

    申请日:2018-08-14

    Abstract: Methods and systems of a mobile beer-dispensing system are provided. The system includes a mobile cart, a beer storage tank or container mounted to the mobile cart, a pressurization system configured to selectively force beer from the storage tank, a beer-dispensing tap, a fluid transport line configured to convey the beer from the storage tank to the tap, and an integrated cooling system that keeps the storage tank and the fluid transport lines cool.

    METHODS FOR PRETREATING HOPS USED IN BREWING AND ALCOHOLIC BEVERAGES MADE FROM THE SAME

    公开(公告)号:US20240132815A1

    公开(公告)日:2024-04-25

    申请号:US18548200

    申请日:2022-02-25

    CPC classification number: C12H1/22 C12C3/08 C12C7/04 C12C7/205

    Abstract: Pretreating hops includes soaking hops in whiskey for a period of time until the hops absorb a portion of the whiskey and begin to swell. These pretreated hops are in the form of hop flowers, a hop extract, a concentrated hop resin or liquid, or combinations thereof. In any case, the pretreated hops take on the flavors and aromas of the whiskey. A beer product is described that uses these pretreated hops added during the boil stage of brewing the beer, during fermentation of the beer, and/or after fermentation of the beer. Adding the pretreated hops during the brewing process results in the flavors and aromas from the whiskey imparting to the beer. The process obviates the requirement for finishing the beer in whiskey barrels or adding whiskey to the beer product after manufacturing to obtain a complex flavor profile.

    METHOD OF BREWING NON-ALCOHOLIC BEER

    公开(公告)号:US20220389354A1

    公开(公告)日:2022-12-08

    申请号:US17774915

    申请日:2020-11-06

    Inventor: Keith ARMSTRONG

    Abstract: Methods and systems are described that produce a nonalcoholic beer. The method includes heating water within a container, adding selected components to the water including at least one salt or at least one acid, bringing the water to a boil, adding selected hops to create a water brew, cooling the water brew, adding a selected percentage of a high krausening wort to the cooled water brew, allowing the wort to complete a fermentation cycle to produce a base product, diluting the base product by a percentage to thereby produce an ABV to at or below 0.5%, and adding at least one flavoring to the base product to produce the nonalcoholic beer.

    METHOD AND SYSTEM FOR THE FILTRATION AND STABILIZATION OF ULTRA-HIGH GRAVITY ALCOHOLIC BEVERAGES

    公开(公告)号:US20220186162A1

    公开(公告)日:2022-06-16

    申请号:US17603101

    申请日:2020-04-10

    Abstract: Methods and systems are described that filter and stabilize ultra-high gravity alcoholic beverages produced by forward osmosis. A rough ultra-high gravity alcoholic beverage may be received from a dewatering system and then passed on to a chiller as part of a post dewatering process. The ultra-high gravity alcoholic beverage may be held at a predetermined temperature for a specific amount of time such that the temperature of the ultra-high gravity alcoholic beverage is prevented from falling below a freezing point of the ultra-high gravity alcoholic beverage. The chilled ultra-high gravity alcoholic beverage is then passed through a number of filters of a filtration system. The filters may be arranged in an order progressing from coarse to fine filters, where haze compounds and their precursors are removed from the ultra-high gravity alcoholic beverage producing a clear and stable product.

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