Method of cooling a draught alcoholic beverage in a vessel

Details Method of cooling a draught alcoholic beverage in a vessel Method of cooling a draught alcoholic beverage in a vessel

2007-07-17

2007-07-17

Corbin, Arthur L. (Department: 1761)

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Involving wave energy of the sonic or pulsating type

C426S592000, C426S600000

Reexamination Certificate

active

09700512

ABSTRACT:
A draught beverage170which may be alcoholic or non-alcoholic, for example a lager or cider in an open-topped drinking vessel or glass172. The beverage comprises a water content and dissolved gas content. The draught beverage is dispensed from a font at a cooled temperature below the freezing point of water at ambient atmospheric pressure. The dispense temperature may be in the range of −1° C. to −12° C. The beverage in the glass may or may not be subjected to external excitement energy, for example ultra-sound, to encourage formation of nucleation sites in the beverage. Either way dissolved gas bubbles out of the beverage causing occurrence of nucleation sites at which ice188A,188B from the water content forms. At least in part the ice has a slushy character. A head174also forms on the dispensed draught beverage and below the head the ice188A,188B locates and develops downwards into the beverage.

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