A method for removing a set of impurities in an alcoholic beverage is described herein. The steps comprise providing a water solution including approximately 96% or less, of pure water and at least 4% or more of honey by volume, creating a mixture from approximately 50% the water solution by volume and approximately 50% by volume of a spirit base that includes a set of impurities and at least 80% alcohol by volume, adding approximately 1% of a set of extracts by volume to the resultant product to achieve desired taste, adding approximately 4% or more of a sugar by volume, and and adding approximately 0.5% of a sediment by volume to create two phase colloidal mixture and catalyze sedimentation, adsorbing the set of impurities into the sediment, and separating the sediment from the resultant product.

A composite filter aid may include diatomaceous earth, natural glass, and a precipitated silica binder, wherein the filter aid has a permeability ranging from 3 to 20 darcys. A composite filter aid may include diatomaceous earth, perlite, and a precipitated silica binder, wherein the filter aid has an alpha density less than 15 lbs/ft.sup.3. A method for making a composite material may include blending diatomaceous earth and perlite, adding alkali silicate to the blended diatomaceous earth and perlite, and precipitating the alkali silicate as a binder to make the composite material. A method for filtering a beverage may include using a composite filter aid and/or composite material.

Pouring spouts used to filter bottled liquids as they are poured from a bottle containing such liquids.

A method of producing beer having a tailored flavour profile is provided comprising the successive steps of: (a) fermenting wort containing fermentable sugars with yeast to produce beer containing 1-10 vol. % ethanol and flavour substances diacetyl; acetaldehyde; dimethyl sulfide; ethyl acetate; isoamyl acetate; ethyl valerate; ethyl hexanoate; iso-amyl alcohol and 2-methylbutan-1-ol; (b) contacting the fermenting wort or beer with porous adsorbent particles, selectively adsorbing the beer flavour esters ethyl acetate, ethyl hexanoate, ethyl valerate and isoamyl acetate; (c) separating the adsorbent particles; (d) desorbing a portion of the beer flavour esters from the adsorbent particles; and (e) adding a fraction of the desorbed beer flavour esters to the flavour adjusted beer or to another beer, wherein the amount of beer flavour esters added is 5-95 wt. % of the amount of beer flavour esters removed by the adsorbent particles.

The disclosure is directed at a method and apparatus for producing an alcoholic beverage. In the current disclosure, the method and apparatus include the use of a nanobubble solution, such as nanobubble water, in the production of the alcoholic beverage. A nanobubble solution is produced

A method for calcining diatomaceous earth may include adding at least one lattice interfering agent to the diatomaceous earth to form a composite material. The method may further include heating the composite material at a temperature of at least about 800 C. for at least about 15 minutes to form an at least partially calcined composite material. The at least one lattice interfering agent may include at least one cation of at least one of aluminum and titanium. A diatomaceous earth product may include the at least partially calcined composite material formed from the above-noted method for calcining diatomaceous earth. A filter aid may include the diatomaceous earth product.

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 method for removing a set of impurities in an alcoholic beverage includes the steps of providing a water solution including approximately 96%, or less, of pure water and at least 4% or more of honey by volume, creating a mixture from approximately 50% the water solution by volume and approximately 50% by volume of a spirit base that includes a set of impurities and at least 80% alcohol by volume, adding approximately 4% or more of a solids reactive surface by volume to create two phase colloidal mixture, adsorbing the set of impurities with the solids reactive surface, re-suspending the solids reactive surface in the mixture from the sedimentation, adding approximately 1% of a set of extracts by volume to the resultant product to achieve desired taste, and separating the sedimentation from the resultant product.

There is disclosed a system and method for processing wine and/or a containing barrel, while keeping a volume of most of the wine in the barrel. The disclosed system and method can provide reduced mixing of different layers of wine in the barrel. An optional scrubbing mechanism cleans an interior surface of the barrel from encrusted matter, and an optional UV sterilization light source sanitizes an interior surface of the barrel that is alongside a cavity in the barrel empty of wine. In some embodiments a pumping and filtering system preserves non-mixing flow of wine in the barrel while effectively filtering wine optionally without the use of a filter cartridge or other interposing medium.

A pouring spout used to filter bottled liquids as they are poured from a bottle containing such liquids.