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.

An apparatus for aging a liquid in a container includes: an elongated bung having a top and a bottom, the bottom having a male or female connector; and an elongated wooden piece having a longitudinal axis, an upper end, a lower end, and a side, the upper end having a male or female connector adapted to connect to the male or female connector of the bottom of the elongated bung, whereby the elongated bung and the elongated wooden piece are removably connected by connecting the male or female connector of the bottom of the elongated bung with the male or female connector of the upper end of the elongated wooden piece. The bung may have a first opening, a side with another opening, the first opening being fluidly connected to the another opening by a pathway adapted to transmit a gas from the container through the first opening.

An apparatus for aging a liquid in a container includes: an elongated bung having a top and a bottom, the bottom having a male or female connector; and an elongated wooden piece having a longitudinal axis, an upper end, a lower end, and a side, the upper end having a male or female connector adapted to connect to the male or female connector of the bottom of the elongated bung, whereby the elongated bung and the elongated wooden piece are removably connected by connecting the male or female connector of the bottom of the elongated bung with the male or female connector of the upper end of the elongated wooden piece. The bung may have a first opening, a side with another opening, the first opening being fluidly connected to the another opening by a pathway adapted to transmit a gas from the container through the first opening.

This invention patent applies to the manufacture and beer consume areas and is about a device for the customization of postmaturation beer allowing to add ingredients on already done beers, in order to change its visual and sensory characteristics, according to the adjustments executed by the user or by a recipe that can be programmed on the device. Referring to the domestic customization device for the visual and sensory characteristics of the already done beers, having the objective of altering it, according to the user parameters, and the characteristics of the already done beers, inside several conditions, with the introduction of supplies such as liquids, syrups and having the possibility of cold infusion.

Methods and processes for brewing malt beverages with electrolytes are provided. In one embodiment of the invention, salts or electrolyte-yielding compounds are added in concentrations or levels greater than those currently believed to be practicable in the art. In some embodiments, the electrolyte-yielding compounds may be added in one or more stages of the brewing process. The methods presented provide flexibility in brewing malt beverages, including beer, with altered electrolyte levels, and alterations of one or more flavors.

Methods and processes for brewing malt beverages with electrolytes are provided. In one embodiment of the invention, salts or electrolyte-yielding compounds are added in concentrations or levels greater than those currently believed to be practicable in the art. In some embodiments, the electrolyte-yielding compounds may be added in one or more stages of the brewing process. The methods presented provide flexibility in brewing malt beverages, including beer, with altered electrolyte levels, and alterations of one or more flavors.

Novel natural flavoring compounds that are compatible with live kombucha microorganisms during fermentation and storage. The unexpected discovery of a number of desirable flavors is disclosed. In a preferred embodiment, it was found that blueberry results in a very desirable refreshing alcoholic beverage with great taste and aroma.

Novel natural flavoring compounds that are compatible with live kombucha microorganisms during fermentation and storage. The unexpected discovery of a number of desirable flavors is disclosed. In a preferred embodiment, it was found that blueberry results in a very desirable refreshing alcoholic beverage with great taste and aroma.

A carbon dioxide regulator assembly for use in carbonating home brewed beer includes a first pressure gauge that includes a first gauge face. The first gauge face includes a first region having a first indicia indicating a carbonation pressure range of a first type of beer at a predefined temperature, a second region having a second indicia indicating a carbonation pressure range of a second type of beer at the predefined temperature, a third region having a third indicia indicating a carbonation pressure range of a third type of beer at the predefined temperature, and a fourth region having a fourth indicia indicating a carbonation pressure range of an over-carbonation condition at the predefined temperature. The first indicia, the second indicia, the third indicia, and the fourth indicia are each non-alpha-numeric.

A rapid method of brewing malt beverages having 0.0% alcohol by volume with the use of yeast in aerobic conditions. The yeast is inactivated by boiling after undergoing fermentative (minimal yeast contact time) growth, during either aerobic or anaerobic conditions. Aspects of the beverage such as sweetness, aldehyde content, flavor-positive components, pH, mouthfeel and heat are controlled to emulate popular styles of beer. The beverage may also be fortified with alcohol to create alcoholic products, such as beer, kombucha, hard seltzer, wine or spirits in a rapid time frame.