A method for preparing a neutral alcoholic malt base is disclosed. The method includes the steps of combining malt extract, which can be derived from malted grains containing gluten, or from those that are gluten-free, fermentable sugar in liquid or solid form, and water to form a fermentable medium having a density of greater than 20° Plato, wherein a ratio of the malt extract to the fermentable sugar in the fermentable medium is from 5:95 to 0.1:99.9; and fermenting the fermentable medium with a yeast that can tolerate an alcohol concentration of at least 10% by volume thereby preparing the neutral alcoholic malt base. A flavored malt beverage can include the neutral alcoholic malt base, water, at least one flavoring, a food grade acid, a sweetening agent, and carbon dioxide.

The present disclosure encompasses compositions prepared from grape skins, as well as chemical compounds prepared from these skins. Also encompassed are methods of preparing these compositions and compounds, and methods of using these compositions and compounds. Particularly encompassed are methods of using the grape skin compositions and compounds for preparing various beverages, including fermented beverages, such as beers.

The present disclosure encompasses compositions prepared from grape skins, as well as chemical compounds prepared from these skins. Also encompassed are methods of preparing these compositions and compounds, and methods of using these compositions and compounds. Particularly encompassed are methods of using the grape skin compositions and compounds for preparing various beverages, including fermented beverages, such as beers.

Embodiments of the present disclosure relate to an apparatus and methods for preparing alcoholic beverages. In some embodiments, the apparatus includes a container, a sealing device, a first chamber, a second chamber disposed over the first chamber, and a plate disposed between the first and second chambers. The container, the sealing device, and the first chamber are sealingly connected, and the first chamber, the plate, and the second chamber are sealingly connected. The components form a closed system for an alcohol vapor to travel from the container to the second chamber without the risk of leaking out of the system.

Embodiments of the present disclosure relate to an apparatus and methods for preparing alcoholic beverages. In some embodiments, the apparatus includes a container, a sealing device, a first chamber, a second chamber disposed over the first chamber, and a plate disposed between the first and second chambers. The container, the sealing device, and the first chamber are sealingly connected, and the first chamber, the plate, and the second chamber are sealingly connected. The components form a closed system for an alcohol vapor to travel from the container to the second chamber without the risk of leaking out of the system.

The invention disclosed herein relates to an odor control system including features to allow a media scrubber to function to treat a humid, or saturated, or superheated exhaust stream. In some embodiments, the system disclosed herein can capture a humid, or saturated, or superheated exhaust stream, such as from a kettle vent, and dilute the exhaust with fresh air to lower the temperature of the combined air flow below its dew point. Water is drained from the system as it condenses in the system. The combined air flow can be further diluted and/or treated according to embodiments disclosed herein such that the exhaust stream, after having excess water removed, will have a relative humidity (RH) value enabling it to be run through a media scrubber.

The invention disclosed herein relates to an odor control system including features to allow a media scrubber to function to treat a humid, or saturated, or superheated exhaust stream. In some embodiments, the system disclosed herein can capture a humid, or saturated, or superheated exhaust stream, such as from a kettle vent, and dilute the exhaust with fresh air to lower the temperature of the combined air flow below its dew point. Water is drained from the system as it condenses in the system. The combined air flow can be further diluted and/or treated according to embodiments disclosed herein such that the exhaust stream, after having excess water removed, will have a relative humidity (RH) value enabling it to be run through a media scrubber.

A system and method of manufacturing a fermented coffee formulation produces roasted and fermented coffee beans, fermented coffee juice, and a fermented coffee oil. The system includes a quantity of unprocessed coffee fruit, a quantity of primary fermentation blend, a supplemental fermentation blend, a first container, a second container, a roasting machine, and a cooling tray. The method begins by fermenting the quantity of unprocessed coffee fruit with the primary fermentation blend in the first container for coffee cherry juice. Then, a quantity of fermented coffee beans is separated from a quantity of fermented coffee fruit. In order to produce coffee beans, the quantity of fermented coffee beans is lightly roasted with the roasting machine, cooled with the cooling tray, and fermented again with the supplemental fermentation blend in the second container. A quantity of reroasted-and-refermented coffee beans is produced with the roasting machine. Fermented coffee oil is then extracted.

A system and method of manufacturing a fermented coffee formulation produces roasted and fermented coffee beans, fermented coffee juice, and a fermented coffee oil. The system includes a quantity of unprocessed coffee fruit, a quantity of primary fermentation blend, a supplemental fermentation blend, a first container, a second container, a roasting machine, and a cooling tray. The method begins by fermenting the quantity of unprocessed coffee fruit with the primary fermentation blend in the first container for coffee cherry juice. Then, a quantity of fermented coffee beans is separated from a quantity of fermented coffee fruit. In order to produce coffee beans, the quantity of fermented coffee beans is lightly roasted with the roasting machine, cooled with the cooling tray, and fermented again with the supplemental fermentation blend in the second container. A quantity of reroasted-and-refermented coffee beans is produced with the roasting machine. Fermented coffee oil is then extracted.

The present disclosure relates to methods for using one or more polypeptides with phytase activity in grain processing, ethanol, and biofuel production.