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 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 system for carbonating a personalized beverage may comprise a base container including at least one sidewall defining a liquid storage area, and a carbon dioxide storage member configured to be sealingly coupled to said base container. The system may further comprise a carbon dioxide cartridge configured to selectively release carbon dioxide when engaged with said carbon dioxide storage member, and wherein said carbon dioxide storage member further comprises a pressure regulator configured to, when actuated, release the said carbon dioxide from said carbon dioxide cartridge at a rate configured to carbonate a beverage within said liquid storage over a period of time greater than 6 hours and less than 36 hours.

A system for carbonating a personalized beverage may comprise a base container including at least one sidewall defining a liquid storage area, and a carbon dioxide storage member configured to be sealingly coupled to said base container. The system may further comprise a carbon dioxide cartridge configured to selectively release carbon dioxide when engaged with said carbon dioxide storage member, and wherein said carbon dioxide storage member further comprises a pressure regulator configured to, when actuated, release the said carbon dioxide from said carbon dioxide cartridge at a rate configured to carbonate a beverage within said liquid storage over a period of time greater than 6 hours and less than 36 hours.

A pressurized beverage container comprising a receptacle with an internal area, an opening and a lid covering said opening, in which said lid comprises a releasable section which is manually movable from a sealed position in which it forms a functional covering part of said lid, to an open position in which it is displaced from a remainder of said lid such that an aperture is formed in said lid, in which said lid comprises a tail part, in which said tail position is movably associated with said releasable section such that during at least part of said manual movement of said releasable section from said sealed position to said open position said tail part travels inwardly into said internal area, and in which said tail part comprises a function associated with immersion in a beverage.

A pressurized beverage container comprising a receptacle with an internal area, an opening and a lid covering said opening, in which said lid comprises a releasable section which is manually movable from a sealed position in which it forms a functional covering part of said lid, to an open position in which it is displaced from a remainder of said lid such that an aperture is formed in said lid, in which said lid comprises a tail part, in which said tail position is movably associated with said releasable section such that during at least part of said manual movement of said releasable section from said sealed position to said open position said tail part travels inwardly into said internal area, and in which said tail part comprises a function associated with immersion in a beverage.

A system for inserting additives in a flowing liquid foodstuff, in particular for inserting hop pellets in flowing beer or wort, includes a tank including: an additive receiving compartment adapted to receive additives; a first chamber adapted to be vented by a venting system; a pipe connection adapted to be connected to a pipe where the flowing liquid foodstuff is in, and to insert the additives in the flowing liquid foodstuff; a first valve arranged between the additive receiving compartment and the first chamber, where the first valve has an open position where additives can be transferred from the additive receiving compartment to the first chamber, and has a closed position where additives can be received in the additive receiving compartment while the first chamber can be vented and/or additives can be inserted in the flowing liquid foodstuff via the pipe connection.

A system for inserting additives in a flowing liquid foodstuff, in particular for inserting hop pellets in flowing beer or wort, includes a tank including: an additive receiving compartment adapted to receive additives; a first chamber adapted to be vented by a venting system; a pipe connection adapted to be connected to a pipe where the flowing liquid foodstuff is in, and to insert the additives in the flowing liquid foodstuff; a first valve arranged between the additive receiving compartment and the first chamber, where the first valve has an open position where additives can be transferred from the additive receiving compartment to the first chamber, and has a closed position where additives can be received in the additive receiving compartment while the first chamber can be vented and/or additives can be inserted in the flowing liquid foodstuff via the pipe connection.

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.

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.