A device for infusing smoke flavor into beverages includes a board, at least one recessed smoking well, an infuser and tubing. The board has a board thickness. The at least one recessed smoking well is recessed into a top surface of the board. The infuser is housed inside of the board. The infuser is configured to create smoke. The infuser includes a fan configured to direct the smoke created. The tubing connects the infuser to the recessed smoking well. Wherein, once lit, the infuser is configured to direct smoke it creates through the tubing and into the recessed smoking well. Whereby, the device is configured to infuse smoke flavor into a glass containing the beverage positioned in the recessed smoking well by directing smoke created from the infuser through the tubing and into the recessed smoking well.

A device for infusing smoke flavor into beverages includes a board, at least one recessed smoking well, an infuser and tubing. The board has a board thickness. The at least one recessed smoking well is recessed into a top surface of the board. The infuser is housed inside of the board. The infuser is configured to create smoke. The infuser includes a fan configured to direct the smoke created. The tubing connects the infuser to the recessed smoking well. Wherein, once lit, the infuser is configured to direct smoke it creates through the tubing and into the recessed smoking well. Whereby, the device is configured to infuse smoke flavor into a glass containing the beverage positioned in the recessed smoking well by directing smoke created from the infuser through the tubing and into the recessed smoking well.

The invention features a method of reconditioning a fluid container including heating for at least one cycle the fluid container to a select temperature for a select time duration; sealing for at least one cycle the fluid container; cooling for at least one cycle the fluid container to a select vacuum for a select time duration in an interior of the fluid container; wherein the select vacuum and the select time duration of the cooling step are selected to draw substantially a fluid from at least one of a pore, a cell and a fiber of the fluid container to a surface of the fluid container. The invention also features methods of infusing an infusion agent into a reconditioned fluid container, and methods for preparing construction materials, devices adapted for the construction material preparation methods, and construction materials including wood reconditioned and prepared in accordance with the methods of the invention.

The invention features a method of reconditioning a fluid container including heating for at least one cycle the fluid container to a select temperature for a select time duration; sealing for at least one cycle the fluid container; cooling for at least one cycle the fluid container to a select vacuum for a select time duration in an interior of the fluid container; wherein the select vacuum and the select time duration of the cooling step are selected to draw substantially a fluid from at least one of a pore, a cell and a fiber of the fluid container to a surface of the fluid container. The invention also features methods of infusing an infusion agent into a reconditioned fluid container, and methods for preparing construction materials, devices adapted for the construction material preparation methods, and construction materials including wood reconditioned and prepared in accordance with the methods of the invention.

A container assembly (10) for retaining a liquid (16) during aging of the liquid (16) comprises a container (12) and an oxygenator (230). The container (12) includes a container body (14) that defines a chamber (14A) that receives and retains the liquid (16). The oxygenator (230) is positioned substantially within the chamber (14A). The oxygenator (230) includes a fluid source (662), one or more diffusers (672), and a valve (670). The one or more diffusers (672) are in fluid communication with the fluid source (662). The valve (670) selectively controls the introduction of a fluid from the fluid source (662) into the liquid (16) through the one or more diffusers (672). The container assembly (10) further comprises an insert retainer assembly (338) and one or more flavor inserts (440) that are received and retained by the insert retainer assembly (338). The container (12) further includes a container aperture (20) that extends through the container body (14). The container aperture (20) can have a size that is less than approximately twenty-five percent of the total surface area of a top of the container body (14). Additionally, the container aperture (20) can extend outward radially from the center of the top of the container body (14).

A container assembly (10) for retaining a liquid (16) during aging of the liquid (16) comprises a container (12) and an oxygenator (230). The container (12) includes a container body (14) that defines a chamber (14A) that receives and retains the liquid (16). The oxygenator (230) is positioned substantially within the chamber (14A). The oxygenator (230) includes a fluid source (662), one or more diffusers (672), and a valve (670). The one or more diffusers (672) are in fluid communication with the fluid source (662). The valve (670) selectively controls the introduction of a fluid from the fluid source (662) into the liquid (16) through the one or more diffusers (672). The container assembly (10) further comprises an insert retainer assembly (338) and one or more flavor inserts (440) that are received and retained by the insert retainer assembly (338). The container (12) further includes a container aperture (20) that extends through the container body (14). The container aperture (20) can have a size that is less than approximately twenty-five percent of the total surface area of a top of the container body (14). Additionally, the container aperture (20) can extend outward radially from the center of the top of the container body (14).

A method for accelerating aging of beer in order to enhance one or more flavors that are exhibited by the beer; it includes providing in a recipient beer with one or more materials to impart flavor to the beer during an aging process, the recipient joined to one or more ultrasonic transducers; generating ultrasound that travel into the beer using the one or more ultrasonic transducers in order to disrupt the one or more materials contained in the beer, thereby imbuing the beer with one or more flavors corresponding to the one or more materials; and extracting the flavored beer from the recipient for bottling, whereby the bottled beer is carbonized.

A method for preparing a fermented drink is described. The method comprises the initiation of fermentation by inoculating the fermentable drink with fermentative bacteria in the form of biofilm.

An invention for infusing liquids, such as beer or wine, at a desired temperature and pressure is disclosed. The invention comprises a fillable container to contain the infusing material and the liquid to be infused, a cooling system to maintain the temperature of the liquid at a desired level during infusion, and a pressurization system to facilitate dispensing the liquid after infusion.

An economical, durable, possible multi-use fermentation vessel formed of a base supporting a sidewall made with a first material and a top made with a more durable second material. The base may be formed of a durable material and downwardly sloping towards a drain to facilitate cleaning. Sensors in communication with a computer system may sense one or more physical properties of the liquid within the vessel, and the computer system may modulate fermentation properties such as temperature, pressure and pH within the vessel as needed to optimize the fermentation process. The vessel may be used as a stand-alone foeder vessel, whirlpool vessel or kettle sour vessel or be used as a multi-use combination of two or more of these vessels.