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    METHOD AND SYSTEM FOR THE FILTRATION AND STABILIZATION OF ULTRA-HIGH GRAVITY ALCOHOLIC BEVERAGES
    2.
    发明申请
    METHOD AND SYSTEM FOR THE FILTRATION AND STABILIZATION OF ULTRA-HIGH GRAVITY ALCOHOLIC BEVERAGES 审中-公开

    公开(公告)号：WO2020214501A1

    公开(公告)日：2020-10-22

    申请号：PCT/US2020/027731

    申请日：2020-04-10

    Applicant: COORS BREWING COMPANY

    Inventor： HAVEL, Frederik ,  DURKEE, David

    IPC: C12C11/11 ,  C12G3/08 ,  C12H1/07

    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.

    METHOD AND SYSTEM FOR PRODUCING ULTRA-HIGH GRAVITY ALCOHOLIC BEVERAGES USING AN ENHANCED DRAW SOLUTION
    3.
    发明申请
    METHOD AND SYSTEM FOR PRODUCING ULTRA-HIGH GRAVITY ALCOHOLIC BEVERAGES USING AN ENHANCED DRAW SOLUTION 审中-公开

    公开(公告)号：WO2021041174A1

    公开(公告)日：2021-03-04

    申请号：PCT/US2020/047305

    申请日：2020-08-21

    Applicant: COORS BREWING COMPANY

    Inventor： HAVEL, Frederik ,  DURKEE, David

    IPC: C12C11/11 ,  C12G3/08 ,  C12H1/07

    Abstract: Methods and systems are described that produce an ultra-high gravity alcoholic beverage from a high gravity alcoholic beverage stream using an efficient, low waste, combination reverse osmosis and forward osmosis system and an enhanced draw solution. Utilizing a reverse osmosis system prior to using a forward osmosis system in removing water content from a high gravity alcoholic beverage stream significantly reduces a draw solution load when compared to a process that utilizes a forward osmosis system alone or prior to using any other dewatering system. In addition, the enhanced draw solution, comprising at least one of acetaldehyde, amyl acetate, ethyl acetate, ethyl hexanoate, ethyl octanoate, iso-amyl acetate, iso-amyl alcohol, iso-butanol, n-propanol, pentyl acetate, and phenyl ethyl alcohol, offers an efficient and low-cost alternative to ethanol-based draw solutions.

    SYSTEM AND METHOD FOR PRODUCING BEER/HARD CIDER CONCENTRATE
    4.
    发明申请
    SYSTEM AND METHOD FOR PRODUCING BEER/HARD CIDER CONCENTRATE 审中-公开

    公开(公告)号：WO2018200538A1

    公开(公告)日：2018-11-01

    申请号：PCT/US2018/029162

    申请日：2018-04-24

    Applicant: COORS BREWING COMPANY

    Inventor： HAVEL, Frederik ,  DURKEE, David

    IPC: C12C11/11 ,  C12G3/08 ,  C12G3/10

    Abstract: A system and method are provided to produce a beverage concentrate such as a beer extract. A forward osmosis (FO) filtration technique removes pure water from a conventional brewed beer; accordingly, the beer extract can be produced without distillation or other alteration steps that may negatively impact of flavor and aroma components of the beer. A draw solution is used to provide a differential osmotic pressure through a FO filtration device. The diluted draw solution is recycled by reverse osmosis, distillation, and combinations thereof.

    METHOD AND SYSTEM FOR PROCESSING HIGH-GRAVITY BEER INTO SPIRITS
    5.
    发明申请
    METHOD AND SYSTEM FOR PROCESSING HIGH-GRAVITY BEER INTO SPIRITS 审中-公开

    公开(公告)号：WO2021146056A1

    公开(公告)日：2021-07-22

    申请号：PCT/US2020/067617

    申请日：2020-12-31

    Applicant: COORS BREWING COMPANY

    Inventor： HAVEL, Frederik ,  GRIFFITHS, Lee Arthur

    IPC: C12C11/11 ,  C12G3/08 ,  C12H6/04

    Abstract: Methods and systems are provided that process beer into an oxygen-stable long shelf life spirit. The process includes introducing oxygen into the beer and heating the beer to a temperature within a predetermined temperature range and allowing the beer to age at the predetermined temperature for a number of days. During this aging process, the beer transforms into an oxidized beer spirit. The beer spirit is cooled to room temperature and is then chilled for a period of time to separate unwanted precipitate and byproducts from the beer spirit. After the beer spirit is chilled, the beer spirit is forced through at least one filter to remove precipitate and provide a clear and filtered spirit having a complex taste and aroma profile.

    METHOD AND SYSTEM OF BEER SHELF LIFE EXTENSION BY pH NEUTRALIZATION
    6.
    发明申请
    METHOD AND SYSTEM OF BEER SHELF LIFE EXTENSION BY pH NEUTRALIZATION 审中-公开

    公开(公告)号：WO2021050263A1

    公开(公告)日：2021-03-18

    申请号：PCT/US2020/047804

    申请日：2020-08-25

    Applicant: COORS BREWING COMPANY

    Inventor： HAVEL, Frederik

    IPC: C12C5/02 ,  C12C11/11 ,  C12G3/04 ,  C12H6/00

    Abstract: Methods and systems are provided that suppress or arrest oxidation in beer by altering the pH level of beer to a neutralized state. An appropriate pH level for the beer, where oxidation reactions are suppressed, is determined and the beer is subjected to an alkaline substrate that raises the original pH level of the beer to an increased pH level. The alkaline substrate releases hydroxyl ions into the beer, raising the pH level, without requiring the addition of chemicals or compounds to alter the pH level. This pH-neutralized beer may be stored or shipped and then returned to a target pH-adjusted level by subjecting the pH-neutralized beer to a pH-adjustment treatment. The pH adjustment treatment uses an ion exchange substrate to extract a predetermined amount of the hydroxyl ions from the pH-neutralized beer producing a target pH-adjusted beer having a lower pH level at the original target fresh flavor.

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