Abstract: A beverage dispensing assembly for preparing and dispensing a beverage has a source of pressurized base liquid containing dissolved CO2, N2 or N2O and a gas pressure of at least 0.5 bar overpressure at 2° C. A beverage unit with a liquid flow path has a liquid inlet at one end in fluid communication with the base liquid in the base liquid source and a beverage outlet at an opposite end. An ingredient container receiving means has an ingredient container installed so the contents are in fluid communication with the liquid flow path for mixing the contents with a base liquid in the liquid flow path. A gas pressure regulation unit has a pressure chamber in the liquid flow path downstream of the communication between the liquid flow path and the ingredient container contents. A gas ingredient inlet is in fluid communication with the pressure chamber.

Abstract: The present invention describes appliances for preparing and dispensing beverages, such as beers, featuring a transparent window that allows a user of the appliance to view the beverage in a chamber of the appliance as that beverage is being prepared. The chamber in which the beverage is prepared can be either an integral part of the appliance or a disposable chamber that can be removed and replaced with a new disposable chamber after one or more servings of a beverage has been prepared in the disposable chamber. The appliances can have methods for cleaning the chamber, or the chamber can be self-cleaning. If the chamber for preparing the beverage is a disposable container, it may come with a concentrated beverage already pre-packaged in the container, and the casing of the container can prevent oxygen and light from penetrating the container and affecting the concentrated beverage contained within.

Abstract: The present invention describes methods, systems, and appliances that allow a user to prepare a wide array of different types of customizable beverages using various combinations of base liquids and ingredients. These methods, systems and appliances allow users to design and prepare various types of beverages, both carbonated and non-carbonated, that incorporate various ingredients. These methods, systems, and appliances allow for such beverages to be prepared at varying pressures and temperatures, allowing users to custom-design individual servings of beverages such as beers, wines, ciders, and spirits.

Abstract: The present invention describes methods and devices in which concentrated beverage products, each packaged in a pressurized container, can be combined with liquids and/or other ingredients to produce one or more servings of a beverage. These products provide users with a convenient way to prepare both alcoholic and non-alcoholic beverages (including carbonated beverages) in various serving sizes and quantities by combining the pressurized beverage concentrate with (possibly carbonated) liquids and other ingredients.

Abstract: A method of decarbonating fermented liquids in-line may comprise directing a carbonated malt-based liquid through a nozzle, and directing the carbonated malt-based liquid from the nozzle into a space maintained at a partial vacuum pressure. The method may further comprise maintaining the carbonated malt-based beverage in the space until substantially all of the carbon dioxide dissolved within the carbonated malt-based beverage has been removed to provide a non-carbonated liquid, and removing the non-carbonated liquid from the space at substantially the same rate that the carbonated malt-based liquid is directed into the space.

Abstract: A method of decarbonating fermented liquids in-line may include directing a carbonated malt-based liquid through a nozzle, and directing the carbonated malt-based liquid from the nozzle into a space maintained at a partial vacuum pressure. The method may further include maintaining the carbonated malt-based beverage in the space until substantially all of the carbon dioxide dissolved within the carbonated malt-based beverage has been removed to provide a non-carbonated liquid, and removing the non-carbonated liquid from the space at substantially the same rate that the carbonated malt-based liquid is directed into the space.

Abstract: A system for making a personalized malt-based beverage may comprise at least one packaged base liquid and at least one separately packaged flavor ingredient. The at least one packaged base liquid may comprise at least about 0.1% wt ethyl alcohol, at least about 3% wt malt extract solids, and a carbon dioxide level between about zero grams per liter and about 1.5 grams per liter. The separately packaged flavor ingredient may comprise a dry ingredient.

Abstract: A system for making a personalized malt-based beverage may comprise at least one packaged base liquid and at least one separately packaged flavor ingredient. The at least one packaged base liquid may comprise at least about 0.1% wt ethyl alcohol, at least about 3% wt malt extract solids, and a carbon dioxide level between about zero grams per liter and about 1.5 grams per liter. The separately packaged flavor ingredient may comprise a dry ingredient.

Abstract: A system for making a personalized malt-based beverage may comprise at least one packaged base liquid and at least one separately packaged flavor ingredient. The at least one packaged base liquid may comprise at least about 0.1% wt ethyl alcohol, at least about 3% wt malt extract solids, and a carbon dioxide level between about zero grams per liter and about 1.5 grams per liter. The separately packaged flavor ingredient may comprise a dry ingredient.

Abstract: A system for making a personalized malt-based beverage may comprise at least one packaged base liquid and at least one separately packaged flavor ingredient. The at least one packaged base liquid may comprise at least about 0.1% wt ethyl alcohol, at least about 3% wt malt extract solids, and a carbon dioxide level between about zero grams per liter and about 1.5 grams per liter. The separately packaged flavor ingredient may comprise a dry ingredient.

Abstract: A system for making a personalized malt-based beverage may comprise at least one packaged base liquid and at least one separately packaged flavor ingredient. The at least one packaged base liquid may comprise at least about 0.1% wt ethyl alcohol, at least about 3% wt malt extract solids, and a carbon dioxide level between about zero grams per liter and about 1.5 grams per liter. The separately packaged flavor ingredient may comprise a dry ingredient.

Abstract: A method of decarbonating fermented liquids in-line may comprise directing a carbonated malt-based liquid through a nozzle, and directing the carbonated malt-based liquid from the nozzle into a space maintained at a partial vacuum pressure. The method may further comprise maintaining the carbonated malt-based beverage in the space until substantially all of the carbon dioxide dissolved within the carbonated malt-based beverage has been removed to provide a non-carbonated liquid, and removing the non-carbonated liquid from the space at substantially the same rate that the carbonated malt-based liquid is directed into the space.

Abstract: A system for introducing flavor to a non-carbonated base liquid may comprise a base container including at least one sidewall defining a liquid storage area, and a top sealing member configured to fluidly seal said liquid storage area. The system may further comprise a flavor column configured to be sealingly disposed within said liquid storage area when said top sealing member is coupled to said base container, and wherein said flavor column further comprises at least one water permeable wall that defines an internal space configured to receive a flavor element.

Abstract: Beers and processes for the production thereof are provided in accordance with the present invention, in which Monascus—derived pigments are employed as natural (i.e. non-synthetic) colorants.