A system and method in a process for making a fermented beverage (FB), such as a bright beer, and producing a clarified FB, using a caustic dosing system to neutralize naturally-present organic acids typically present in a the fermented beverage (such as a bright beer) to the salt forms of the organic acids, and removing or separated the salts to form the clarified fermented beverage or clarified bright beer.

A system and method in a process for making a fermented beverage (FB), such as a bright beer, and producing a clarified FB, using a caustic dosing system to neutralize naturally-present organic acids typically present in a the fermented beverage (such as a bright beer) to the salt forms of the organic acids, and removing or separated the salts to form the clarified fermented beverage or clarified bright beer.

A receptacle for storing, pressurizing, and dispensing packaged beverages. The receptacle includes an airtight chamber with a removable lid, wherein the joint between the lid and the chamber is also airtight. A gas valve allows for the inflow and outflow of gas, and a tap port and tap stem allow the beverage to be dispensed without breaking the seal of the chamber. A pressure relief valve allows for more rapid depressurization. The chamber can be used at high and low pressures, such as a partial vacuum, to prevent oxidation of a number of open beverages, such as beers, wines, and sodas. A pressure gauge port coupled with an optional pressure gauge allows a user to verify the appropriate pressure for the type of beverage being preserved. The gas valve may be disposed on a base of the receptacle, as may the pressure relief and/or the pressure gauge port.

The present disclosure provides methods, compositions, apparatuses and kits comprising several enzymes involved in the hydrolysis or breakdown of riboflavin beer or a malt-based substrate for beverage production. The present invention relates to improvements in the production of beer and similar light-sensitive beverages, in particular improvement of the flavor stability of such light-sensitive beverages by enzymatic hydrolysis or degradation of riboflavin during beer production.

A closure element for liquid containers, in particular bottles, includes a stopper engaging the opening of the liquid container (e.g., a neck of a bottle) and a cap (5) covering the edge of the neck opening, the stopper including an inlet channel passing therethrough and optionally an outlet channel, the inlet channel and optionally the outlet channel (42) are respectively provided with an inlet valve or outlet valve, which may be a pressure relief valve (21).

A closure element for liquid containers, in particular bottles, includes a stopper engaging the opening of the liquid container (e.g., a neck of a bottle) and a cap (5) covering the edge of the neck opening, the stopper including an inlet channel passing therethrough and optionally an outlet channel, the inlet channel and optionally the outlet channel (42) are respectively provided with an inlet valve or outlet valve, which may be a pressure relief valve (21).

A system for producing kombucha-based alcoholic beverage includes a brew vessel for steeping tea to form a tea liquor, a primary fermentation vessel configured for anaerobic fermentation of a tea liquor into an alcoholic brew, a secondary fermentation vessel configured for further anaerobic fermentation of the alcoholic brew to an alcohol by volume (ABV) of at least 7%, an aerobic fermenter for fermenting tea liquor when mixed with sugar and inoculated with a symbiotic culture of bacteria and yeast (SCOBY) to form a fermented tea liquor, and a mixing tank dimensioned and configured to mix the alcoholic brew and the fermented tea liquor in desired ratios to produce a fermented alcoholic beverage having an ABV of approximately 3% to 7%. A method for producing kombucha-based alcoholic beverage is also disclosed.

A dispenser for dispensing a beverage from a beverage bottle, especially for dispensing wine from a wine bottle and facilitating the aeration of the dispensed wine to shorten the time normally devoted to breathing the wine. An open lesser end of the dispenser inserts into the neck of a wine bottle and preferably seals therein. A valve may be closed to temporarily preserve the wine in the bottle for later aeration while dispensing.

A robotic processing system and method are disclosed for processing materials using a series of containers stored in an automated storage and picking system. Each of the containers performs a specific function on the materials stored therein. The materials are passed from bin to bin via a suitable dispensing and transferring system. For example, a system is disclosed for delivering ingredients to a micro-brewery, as are methods for brewing small or test batches of beer according to customers' individual requirements.

Provided are methods and systems for remediating toxins present in feedstock that are used in processes to produce ethanol and other products.