A beverage system that produces a beer includes a first source comprising uHGB, a second source including a carbonated and/or nitrogenated water, a first fluid line fluidly coupled to the first source and configured to allow the uHGB to flow from the first source through the first fluid line, a second fluid line fluidly coupled to the second source and configured to allow the water to flow from the second source through the second fluid line, a mixing point, that fluidly couples the first fluid line to the second fluid line, configured to allow the uHGB to blend with the water at the mixing point to produce the beer, first and second one-way valves on either side of the mixing point, and a third fluid line fluidly coupled to the mixing point and configured to allow the beer to flow to a dispensing tap.

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.

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.

A dispensing apparatus is described having a beverage source, containing a carbonated beverage liquid, and a dispensing tap. The dispensing apparatus includes a dispense tube disposing the beverage source in fluid communication with the dispensing tap and an infusion chamber arranged in connection with the dispense tube and configured to infuse an infusing ingredient with the carbonated beverage liquid. The dispensing apparatus includes a sensing unit configured to determine a level of carbon-dioxide in the liquid downstream of the infusion chamber. The dispensing apparatus includes a carbon-dioxide source coupled to the dispense tube via a valve. The dispensing apparatus further includes a control unit configured to operate the valve to allow flow of carbon-dioxide gas based on the determined level of carbon-dioxide in the carbonated beverage liquid, so as to bring the level of carbon-dioxide to a pre-defined level.

A dispensing apparatus is described having a beverage source, containing a carbonated beverage liquid, and a dispensing tap. The dispensing apparatus includes a dispense tube disposing the beverage source in fluid communication with the dispensing tap and an infusion chamber arranged in connection with the dispense tube and configured to infuse an infusing ingredient with the carbonated beverage liquid. The dispensing apparatus includes a sensing unit configured to determine a level of carbon-dioxide in the liquid downstream of the infusion chamber. The dispensing apparatus includes a carbon-dioxide source coupled to the dispense tube via a valve. The dispensing apparatus further includes a control unit configured to operate the valve to allow flow of carbon-dioxide gas based on the determined level of carbon-dioxide in the carbonated beverage liquid, so as to bring the level of carbon-dioxide to a pre-defined level.

A separator having a vertical rotation axis includes a rotatably mounted drum having a drum interior for centrifugal processing of a liquid. The separator also includes a gas supply line for introducing gas into the liquid, which opens into the drum interior.

A separator having a vertical rotation axis includes a rotatably mounted drum having a drum interior for centrifugal processing of a liquid. The separator also includes a gas supply line for introducing gas into the liquid, which opens into the drum interior.

A fermentation apparatus for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connectable to the headspace located above a fermentable beverage in a fermentation container. A carbon dioxide scrubber in the flow passage receives a headspace fluid mixture comprising at least carbon dioxide gas and an aromatic fluid originating from the fermenting beverage. When the headspace fluid mixture contacts the carbon dioxide scrubber, the carbon dioxide scrubber retains a modified fluid in the flow passage. The modified fluid has a lower carbon dioxide gas concentration and a higher aromatic fluid concentration than the headspace fluid mixture. The flow passage directs the modified fluid back to the headspace to at least partially retain the aromatic fluid in the fermentable beverage in the fermentation container. A method for preserving the aroma of a fermentable beverage is also provided.

A fermentation apparatus for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connectable to the headspace located above a fermentable beverage in a fermentation container. A carbon dioxide scrubber in the flow passage receives a headspace fluid mixture comprising at least carbon dioxide gas and an aromatic fluid originating from the fermenting beverage. When the headspace fluid mixture contacts the carbon dioxide scrubber, the carbon dioxide scrubber retains a modified fluid in the flow passage. The modified fluid has a lower carbon dioxide gas concentration and a higher aromatic fluid concentration than the headspace fluid mixture. The flow passage directs the modified fluid back to the headspace to at least partially retain the aromatic fluid in the fermentable beverage in the fermentation container. A method for preserving the aroma of a fermentable beverage is also provided.

The present invention relates to a method, apparatus and universal container for natural carbonation of beverages, which will be used in the food industry, in particular in the production of beer, sparkling wines and carbonated fruit drinks. The method of naturally occurring carbonation of beverages involves the operations of feeding with fermenting substrate, adding water, adding yeast, fermenting the resulting liquid mixture. The fermentation is carried out in a specialized container at an optimum temperature of 8° C. to 23° C., depending on the yeast species. The fermentation process lasts for 3 to 4 days and is accompanied by an increase in container pressure to 2 bar.