The present application describes improved yeast culture media that are particularly suitable for cultivation of Pichia yeast, in particular P. kluyveri. Also described herein are methods of cultivating yeast using this improved culture medium. Further described herein are improved methods of producing a fermented juice beverage.

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.

The present invention relates to an alcoholic beverage and a non-alcoholic beverage composition intended for individuals on a Keto diet comprising about 10-25 grams of fat, about 3 grams or less of carbohydrates, about 5 grams or less of protein, 1-2 ounces of a high fat dairy cream, 5-11 ounces of carbonated water, 5 grams or less of medium-chain triglycerides (MCT), about 250 milligrams or less of a carnitine, and wherein the composition is per 12 ounce serving.

The present invention further relates to methods for producing a Keto beverage composition comprising the steps of mixing the beverage formulation ingredients, carbonating the beverage formulation ingredients, and homogenizing and/or pasteurizing the beverage formulation ingredients, wherein said beverage formulation ingredients comprise about 3 grams or less of carbohydrates, about 10-25 grams of fat, about 5 grams or less of protein, about 5 grams or less of medium-chain triglycerides (MCT), about 250 milligrams or less of a carnitine, and about 5 grams or less of a creatine, and wherein the composition is per 12 ounce serving.

The present invention relates to an alcoholic beverage and a non-alcoholic beverage composition intended for individuals on a Keto diet comprising about 10-25 grams of fat, about 3 grams or less of carbohydrates, about 5 grams or less of protein, 1-2 ounces of a high fat dairy cream, 5-11 ounces of carbonated water, 5 grams or less of medium-chain triglycerides (MCT), about 250 milligrams or less of a carnitine, and wherein the composition is per 12 ounce serving.

The present invention further relates to methods for producing a Keto beverage composition comprising the steps of mixing the beverage formulation ingredients, carbonating the beverage formulation ingredients, and homogenizing and/or pasteurizing the beverage formulation ingredients, wherein said beverage formulation ingredients comprise about 3 grams or less of carbohydrates, about 10-25 grams of fat, about 5 grams or less of protein, about 5 grams or less of medium-chain triglycerides (MCT), about 250 milligrams or less of a carnitine, and about 5 grams or less of a creatine, and wherein the composition is per 12 ounce serving.

Materials and methods for producing sake replicas from individual components are provided herein.

Materials and methods for producing sake replicas from individual components are provided herein.

An alcoholic beverage, such as Vodka that includes a singular natural additive infused with neutral spirits and treated water. The natural additive is rose water.

An alcoholic beverage, such as Vodka that includes a singular natural additive infused with neutral spirits and treated water. The natural additive is rose water.

Systems, methods, and devices of the various embodiments may enable maturing of spirits and other products. Various embodiments may be suitable for use in spirits refining businesses.