Abstract: An improved rotor retainer housing for a rotatable rotor body and a relief sealing mechanism for a gas flow rate regulator. The retainer housing having structural features equivalent to the essential corresponding features of a conventional metal part is formed of molded plastic. A thin metallic layer is provided on the exposed surfaces of the molded plastic part to enhance surface conditions for maintaining an effective seal between the retainer housing and associated parts. The relief sealing mechanism utilizes a separate relief valve and relief valve seal to prevent premature failure of the seal during normal operating pressures. The seal is a metal retaining ring having a polymer O-ring integrally formed within the retaining ring. The O-ring provides sealing surfaces between the relief valve and the gas inlet on the regulator.

Abstract: An improved rotor retainer housing for a rotatable rotor body of a gas flow rate regulator. A retainer housing having structural features equivalent to the essential corresponding features of a conventional metal part is formed of molded plastic. A thin metallic layer is provided on the exposed surfaces of the molded plastic part to enhance surface conditions for maintaining an effective seal between the retainer housing and associated parts.

Abstract: A neutral tasting alcoholic beverage prepared by mashing a well modified standard brewers malt, with hops and water at a temperature of 40.degree. C. to 45.degree. C. for a period of time of between 10 to 30 minutes, and thereafter raising the temperature to from 60.degree. C. to 62.degree. C. to obtain a wort. The wort, in an amount of from 2% to 20%, is mixed with a fermentable carbohydrate and water at a temperature of between 80.degree. C. and 90.degree. C. in an amount of from 80% to 98%, to obtain a fermentable solution, which is then cooled to between 14.degree. C. to 20.degree. C., and pitched with brewers yeast. It is then fermented for from 4 to 8 days at from 14.degree. C. to 20.degree. C. and thereafter cooled to 0.degree. C. for from 4 to 7 days, and filtered to obtain the neutral tasting alcoholic beverage.

Abstract: An antifoaming agent for reducing foaming during fermentation is produced by extracting ground malt with an ethanol solution having an ethanol concentration in excess of 75% to produce an ethanolic extract, separating the ethanolic extract from the ground malt and concentrating the ethanolic extract to obtain the antifoaming agent. The anti-foaming agent is particularly advantageous for use in fermentation of beer wort since it constitutes only constitutents normally in beer.

Abstract: Trub obtained from the wort kettle of a brewing system is rich in protein and thus can be used in human foods. The trub is processed to yield a trub flour by extraction with an azeotropic mixture of isopropanol and water, and drying to remove the solvent in a roller drum drier, the latter yielding the trub flour in dry flake form.

Abstract: A light protective bottle glass for use in beer bottles to prevent or reduce flavor deterioration by exposure to light is prepared by adding 0.065 percent by weight of nickel oxide to the Ultraviolet Absorbing Green glass usually used in green beer bottles.