The present invention is directed to a portable container for a beverage, such as beer, from a Sixth barrel or Cornelius keg. The portable container is specifically designed for storing, cooling, transporting and dispensing a beverage, such as beer. The portable container has a self-contained container of CO.sub.2, a regulator, and a tap for the keg.

A wine dispenser that includes a wine refrigerator unit having at least two independent temperature-controlled compartments, each one of the two compartments having a plurality of supports to support a wine container, and a wine dispenser unit residing atop the wine refrigeration unit, the wine dispenser unit including a plurality of fountain heads, each one of the plurality of fountain heads being connected to a respective fluid-tight wine supply line that extends from the fountain head to an interior of a respective one of the two independent temperature-controlled compartments.

A beverage-making apparatus includes a fermentation tank assembly including a fermentation tank having an opening formed therein and a fermentation tank cover configured to open and close the opening. The beverage-making apparatus also includes a refrigeration cycle apparatus including a compressor, a condenser, an expansion device, and an evaporator. The refrigeration cycle apparatus is configured to circulate a refrigerant therethrough and to control a temperature of the fermentation tank as the evaporator is disposed at the fermentation tank. The beverage-making apparatus further includes a heat insulating wall surrounding both the fermentation tank and the evaporator.

A beverage-making apparatus includes a fermentation tank assembly including a fermentation tank having an opening formed therein and a fermentation tank cover configured to open and close the opening. The beverage-making apparatus also includes a refrigeration cycle apparatus including a compressor, a condenser, an expansion device, and an evaporator. The refrigeration cycle apparatus is configured to circulate a refrigerant therethrough and to control a temperature of the fermentation tank as the evaporator is disposed at the fermentation tank. The beverage-making apparatus further includes a heat insulating wall surrounding both the fermentation tank and the evaporator.

Holder for beverages, whereby the holder includes a rigid outer holder that is provided with a mouth for inserting a flexible inner holder, whereby the holder also includes an adapter, that is designed to be provided on the mouth and which is designed to be coupled to a coupling element of such an inner holder, so that in this way an inner holder, with a coupling element that is too small to be provided on the mouth directly, can nonetheless be provided on the mouth. The outer holder and the adapter are fitted with a complementary first unit to lock their mutual position when they are coupled, whereby the locking is repeatedly reversible.

A beverage-making apparatus includes a fermentation tank assembly including a fermentation tank having an opening formed therein and a fermentation tank cover configured to open and close the opening. The beverage-making apparatus also includes a refrigeration cycle apparatus including a compressor, a condenser, an expansion device, and an evaporator. The refrigeration cycle apparatus is configured to circulate a refrigerant therethrough and to control a temperature of the fermentation tank as the evaporator is disposed at the fermentation tank. The beverage-making apparatus further includes a heat insulating wall surrounding both the fermentation tank and the evaporator.

A beverage-making apparatus includes a fermentation tank assembly including a fermentation tank having an opening formed therein and a fermentation tank cover configured to open and close the opening. The beverage-making apparatus also includes a refrigeration cycle apparatus including a compressor, a condenser, an expansion device, and an evaporator. The refrigeration cycle apparatus is configured to circulate a refrigerant therethrough and to control a temperature of the fermentation tank as the evaporator is disposed at the fermentation tank. The beverage-making apparatus further includes a heat insulating wall surrounding both the fermentation tank and the evaporator.

A wine dispenser that includes a wine refrigerator unit having a compartment with a support to support a wine container, and a wine dispenser unit residing atop the wine refrigeration unit, the wine dispenser unit including a plurality of fountain heads, each one of the plurality of fountain heads being connected to a respective fluid-tight wine supply line that extends from the fountain head to an interior of the compartment.

Content containers and vessels, one aspect including a deformable fluid-tight container shell defining an internal volume and separating the internal volume from an external environment; a room-temperature semi-solid content contained within the internal volume; and a valve operationally connected to and disposed at least partially without the deformable container shell; where the semi-solid content is a hydrophobic matrix with at least partially emulsified hydrophilic components; where the container shell is substantially fluid-tight; where the valve has open state(s) and a closed state; where the valve may be actuated between the open state(s) and the closed state; where the valve is self-cleaning; where during the open state(s), the internal volume is in fluidic communication with the external environment; where during the closed state, the internal volume content cannot fluidically communicate with the external environment; and where the content remains moisture-stable while the valve is in the closed state.

Methods for treating and preparing chocolate. In one aspect, a method includes heating a quantity of chocolate to a temperature of about 46 degrees Celsius; decreasing the pressure of in a pressure-controllable environment to about 25 Torr; holding the pressure of the pressure-controllable environment at about 25 Torr for a first predetermined period of time; decreasing the pressure of the pressure-controllable environment to about 5 Torr; and holding the pressure of the pressure-controllable environment at about 5 Torr for a second predetermined period of time. Other aspects include ceasing heating the quantity of chocolate; decreasing pressure occurs at an average rate of about 150 Torr per minute; decreasing pressure occurs at an average rate of about 4 Torr per minute; and others.