IMBRUE KEG INFUSION APPARATUS AND SYSTEM

Abstract

An infusion keg for beer is described having a cylinder closed at both ends, the cylinder formed from a food-grade material, the cylinder being purgeable with purging gas to expel air therefrom and being Tillable with beer; a valve for controlling the entering of the purging gas and the exiting of the beer; and, an infusion port for the insertion of a permeable body having flavorant therewithin. Upon being purged and the permeable body being inserted, the keg is filled with beer that, over a given period of time, absorbs a reproducible volume of flavorant.

Description

CROSS-REFERENCE TO RELATED APPLICATION

This application claims the benefit of U.S. Provisional Application Ser. No. 61/819,845, filed on May 6, 2013 and entitled, Imbrue Keg Infusion System, which application is incorporated herein by reference in its entirety.

BACKGROUND OF THE INVENTION

1. Field of the Invention

This invention relates to infusion kegs by which carbonated, finished beer is thoroughly mixed with flavorants prior to consumption.

2. Description of the Related Art

In the past, beer kegs in the U.S. marketplace have reached a particularly high level of standardization, which standardization is based on the taxable unit of a 31-gallon barrel. What has emerged as standard beer kegs are predominantly the ½-barrel (15.5 gallons); the ¼-barrel (7.75 gallons); and the ⅙-barrel (5.167 gallons).

As the flavors and foam of beer is subject to degradation upon exposure to oxygen, beer kegs are filled and deliver beer using a regimen that is a closed system so as to exclude oxygen. This is accomplished by prefilling kegs with a gas to purge the container which is displaced by incoming finished beer. Similarly, when the keg is tapped at the pub, gas under pressure forces the beer out of the keg to the stein or beer glass.

Beer is also subject to microbial attack and kegs must be readily maintained and maintainable in a sanitary condition. To do this, kegs are structured from food-grade, stainless steel with critical attention paid to weld quality. The welds need to be smooth and devoid of cracks, crevices and pinholes to avoid shadowy areas in which microbial growth can occur. As kegs are recyclable, special attention is paid to sanitizing kegs prior to use.

Infusion systems are known for imparting new and interesting flavor profiles to beverages such as beer. Various ingredients, having desirable aromatic, visual, and/or taste components are used in these systems and methods to augment beverage characteristics. Some methods include soaking ingredients such that oils, juices, and material surface layers are dissolved or stripped. Popular ingredients used for infusion include chocolate, caramel, and coffee.

The concept of infusing beer with a large variety of flavorants is summarized in the patent to C. J. Little in U.S. Pat. No. 8,245,629 (Little '629) entitled Liquid Infusing and Flavoring Device and issued Aug. 21, 2012. By way of background Little '629 indicates that the current known ways of infusing and flavoring beer are a) during the boil; b) infusing when the wort is pumped from the wort kettle; c) at large breweries, adding flavorants at the strainer basket; and, d) during fermentation.

The Little '629 patent device described is a valved mixing infuser which is operable between an infusing mode and a non-infusing-flavoring mode whereby the keg output is selectively passed through the passageway with the flavorant. In this manner there is little, if any, control over the concentration of the flavorant in the resultant beverage. Thus, the flavor, depending on the pressure and temperature at the time of infusion, could vary substantially.

Because of the effectiveness of infusion, the craft beer industry in the United States has been defined by its variety of unique flavor profiles. Infusion essentially allows a producer of beer to conceive of an infinite array of flavor options without the need and expense of large production runs Infusion techniques have also proved instrumental in prototyping future beer selections for mass production. These techniques also provide consumers with the ability to customize flavors of beverages. For all of these reasons, infusion is evolving to become a legitimate component of the craft beer industry.

However of great importance in the process, is that, when infusion is used for prototyping, reproducibility of the beer is important as the customer needs the same experience again-and-again when ordering a specific flavor. Equally important, when infusion is used to provide a large variety of flavors, it is a marketing advantage to produce flavored beer in keg quantities.

In the course of preparing this application, several patents, became known to the inventors hereof and are acknowledged hereby:

	Patent	Inventor	Issue Date
	4,180,589	Chicoye et al.	Dec. 25, 1979
	4,440,795	Goldstein et al.	Apr. 03, 1984
	5,618,572	Tripp et al.	Apr. 08, 1997
	5,718,161	Beadle	Feb. 17, 1998
	5,925,563	Redford	Jul. 20, 1999
	6,644,173	Lazaris et al.	Nov. 11, 2003
	7,008,652	Effler	Mar. 07, 2006
	8,245,629	C. J. Little	Aug. 21, 2012

U.S. Pat. No. 4,180,589—Chicoye et al. —Issued Dec. 25, 1971

Discloses a method of preparing a bland beer through controlling the fermentation of the wort under conditions to maintain the dissolved carbon dioxide concentration in the fermenting wort at about 2.1 to about 4.0 cc of dissolved carbon dioxide per cc of wort.

U.S. Pat. No. 4,440,795—Goldstein et al. —Issued Apr. 3, 1984

Discloses a method of preparing a stable citrus flavored alcoholic malt beverage which does not produce off aromas upon storage by removing substantial amounts of sulfur containing amino acids.

U.S. Pat. No. 5,618,572—Tripp et al—Issued Apr. 8, 1997

Discloses a method of preparing a colorless, clear beer through ultrafiltration and the addition of dextrins, bittering agents and a foam enhancer. A method of making flavored malt beverages, including a stable citrus flavored malt beverage are also disclosed.

U.S. Pat. No. 5,718,161—Beadle—Issued Feb. 17, 1998

Discloses a beer brewing system that utilizes a cooker to heat water and a pre-blend syrup of ingredients. Once boiled the mixture is transferred to a brewing vessel for oxygenation and fermentation and then stored in a keg with a mixture of sugar and gelatin to age and clarify.

U.S. Pat. No. 5,925,563—Redford—Issued Jul. 20, 1999

Discloses a multi-stage column continuous fermentation system for brewing beer comprising interconnected stages including a discharge stage, feed stage, fermentation state, top stage and a carbon dioxide discharge column.

U.S. Pat. No. 6,644,173—Lazaris et al—Issued Nov. 11, 2003

Discloses a beverage filter cartridge holder with two chambers—the first chamber containing a dry beverage medium and the second for receiving the brewed beverage after filtration through the filter separating the first and second chamber.

U.S. Pat. No. 7,008,652—Effler—Mar. 7, 2006

Discloses a method of producing a flavorless, odorless and colorless malt base by preheating a malt base in a aqueous solution with activated charcoal absorbent to remove protein in the presence of yeast to convert carbohydrates to ethyl alcohol.

Various methods and products are known for amplifying complementary flavors of mainline beers. Unfortunately, many of these methods involve expensive and complicated brewing procedures and are frequently limited to mass production. Products such as beer infusion tubes have a more user-friendly scale that allows for the infusion of two to five twelve-ounce beers. Unfortunately these types of products are short-lived. They also can cause deleterious effects (i.e. the loss of carbonation), which occur almost immediately. While vessels such as Cornelius kegs allow a brewer to custom manufacture infused beers, Cornelius kegs are not compatible with commercial draft systems.

For these reasons, among others, there is a clear and defined need for improved infusion systems for beverages. The present invention fulfills this need and provides further related advantages, as described below.

SUMMARY OF THE INVENTION

In general terms, the invention describes a beer keg which is utilized to infuse flavorants into beer, preferably into fresh, filtered and carbonated beer. The kegs are designed to be filled at the brite (or bright) tank, held for an infusion period that ensures uniform and reproducible absorption of the flavor, and shipped to the dispensing point where it is enjoyed by the beer-drinking patron.

The keg of this invention is a cylinder closed at both ends with the cylinder formed from a food-grade material, such as food-grade stainless steel. Here an important factor is enabling the transport of a flavored beer while maintaining the familiar foamy head. Thus, the preferred procedure before the fresh beer in introduced into the keg is to purge the keg and pre-load the infusant into the substantially oxygen-free environment.

A unique aspect of the keg is the construction of the infusion port which is formed in an opening of the keg wall. The port has an annular collar attached by welding at one edge thereof to the opening Opposite the edge that is welded to the opening, the other edge has an outwardly extending rim which rim, in turn, together with a gasketed cap is encaptured by a clamp device.

The clamp device for encircling and securing the rim of the annular collar and the perimeter of the gasketed cap is a Tri-Clamp® unit described below in greater detail. The clamp enables the maintaining of the required pressure characteristics of the keg and is modified to provide a security chain and a hasp for the customer's padlock.

Upon being purged and the permeable flavorant-containingbody being inserted, the keg is filled with beer driving out the purging gases. Over a given period of time, the beer absorbs a substantially reproducible volume of flavorant and the flavored beer is deliverable without losing carbonation.

A keg modification kit for an infusion beer keg for use with a standard keg is also described herein. The keg modification kit for use with a standard keg consists of: (a) an annular collar for attachment at one edge thereof to an aperture in the standard keg and coextensive therewith, the opposite edge of the annular collar having an outwardly extending rim; (b) a gasketed cap coextensive with the outwardly extended rim of the annular collar and lockable to the annular collar; (c) a clamp device for encircling the rim of the annular collar and the perimetric region of the gasketed cap for locking the one to the other. The cap is constructed with a bracket for attachment of a permeable body.

The keg modification kit optionally includes a permeable flavorant container 58 for attachment to the bracket on the gasketed cap.

OBJECTS AND FEATURES OF THE INVENTION

It is an object of the present invention to provide an infusion beer keg.

It is a further object of the invention to provide an infusion beer keg constructed from food-grade stainless steel which is recyclable and readily sanitizable.

It is a yet further object of the invention to provide an infusion beer keg for receiving a purging gas substantially free of oxygen and having a flavorant therewithin.

It is yet another object of the invention to provide a keg with a permeable flavorant container filled with flavorant and, upon finished, carbonated beer being introduced into the keg, will reproducibly infuse the same quantity of flavorant into the resultant beverage.

It is a feature of the invention is that the stainless steel weldments of the infusion beer kegs are smooth and free of cracks, crevices, pinholes, scale, projections, staining and splatter which would support microbial growth and, thus, compromise the sanitizing process.

It is yet another feature of the invention is that the permeable container would be situated medial the beer keg so that, upon operation, the infusion does not interfere with the beer keg siphon.

It is still yet another feature of the invention is the infusion keg hereof is constructed after purging to operate at pressures substantially above ambient and thereby retain carbonation in the resultant beverage.

Upon reviewing the drawing and the description which follows, other objects and features of the invention will become apparent.

BRIEF DESCRIPTION OF THE DRAWINGS

The drawings described herein are for illustrative purposes only and not intended to limit the scope of the invention. In the following drawings, the same parts in the various views are afforded the same reference designators.

FIG. 1 is a perspective view of a first embodiment of the infusion beer keg;

FIG. 2 is an exploded view of the infusion bar keg of FIG. 1, showing details of the infusion port and the closure therefore;

FIG. 3 is a cutaway view of the infusion beer keg of FIG. 1, showing the permeable flavorant container within the keg; and,

FIG. 4 is a partial cross-sectional view of the infusion beer keg of FIG. 1, showing additional details of the infusion port.

DETAIL DESCRIPTION OF THE INVENTION

For purposes of this disclosure, the infusion keg is defined as a closed cylinder wherein the wall thereof has three portions, namely, a sidewall extending from the top wall portion closing one end thereof and a bottom wall portion closing the other end thereof. Thus “wall” where used herein refers to all three portions of the closed cylinder and not solely to the sidewall. Referring to FIG. 1, there is shown an infusion beer keg 10 with a neck 12 affixed to the top of the keg by welding. Secured to the neck is a valve assembly 14, which valve assembly is described in greater detail hereinbelow.

An aperture or infusion port 16 is present in the wall 18 of the keg 10 on which is mounted a collar 20 by welding thereto. The port 16 is sealable by a gasketed sanitary cap 22 and a clamp 24. The clamp 24 is designed for pressurized vessels and is commonly known as a “triclamp”. Additionally, a hasp 26 is provided for a padlock (not shown).

As noted in the introductory portion of this patent, the beer kegs in the United States have undergone a substantial degree of standardization and, while this invention is shown against a background of a particular key size, namely, a one-sixth barrel or “sixtel,” the invention is applicable to all U.S. and European keg sizes.

Because beer kegs are recyclable, the weldments need to conform to food sanitation requirements. Thus, all welds need to be free of cracks, crevices, pinholes, scale, projections, staining, and splatter and thereby eliminate shadow areas at which microbial activity could thrive.

Referring now to FIG. 2 and exploded view showing details of the infusion port is given. The collar 20 is constructed with an undulating or inner edge 28 that fits up to the aperture or infusion port 16. For compliance with weights and measures regulations, the internal volume of the port can be varied to allow for volume displaced by the permeable body (see below). In this configuration, the outer edge 30 of the collar 20 is formed into an outwardly extending rim 32 for engaging clamp 24.

The sanitary cap 22 is coextensive with the external edge of rim 32 of collar 20 and, when assembled to the collar 20, is provided with O-ring gasket 34 inserted between the perimeter region 36 of sanitary cap 22. The sanitary cap 22 has welded to the interior surface 38 thereof a bracket 40 from which a permeable flavorant container is suspended for disposition within the keg 10. while it is thought that the displacement of fluid in the keg by the permeable flavorant container compensates for the volume added by the infusion port 16 and collar 20, any excess volume is compensable by a molded plug of sanitizable gasketing material which includes the O-ring 34.

To secure sanitary cap 22 and gasket 34, a clamp assembly 24 is employed. The clamp assembly 24 is manufactured by Alfa Laval, Inc., 5400 International Trade Drive, Richmond, Va. 23231, under the Tri-Clamp® trademark and has clamps for 2″, 3″ and 4″ diameter ports of pressurized vessels. The clamp assembly 24 is rated to withstand pressures up to 60 psi. The clamp 24 is constructed with and internal channel 42 which engirdles rim 30 of collar 20 and perimetric region 36 of sanitary cap 22. To accomplish this, the clamp 24 has two semicircular portions 44 and 46, hingedly attached the one to the other at hinge 48. The semicircular portion 44 has a captive thumbscrew 50 which engages internally threaded receptacle 52 of semicircular portion 46. A security chain 54 is provided for the padlock of the customer (not shown).

Referring now to FIGS. 3 and 4, a cutaway view and a cross-sectional view are shown to illustrate the details of the infusion process and further details of construction of the port. In the cutaway view, the interior smoothness of the top and bottom of the keg becomes apparent which configuration, upon recycling the keg, facilitates cleaning and sanitizing. While this feature has become widely accepted, upon adding infusion port 16, the weldment 56 of port 16 is finished to the same standard so as not to create a “shadowy” area.

FIGS. 3 and 4 show the permeable flavorant container 58 tied to and depending from bracket 40. In the instant example, a food-grade cheesecloth bag or sock is utilized and is draped in the interstitial space between the beer keg spear or siphon 60 and the beer keg wall 18. For proper infusion it is important that the container 58 be suspended in the manner shown so as not to interfere with the operation of the spear 60.

Referring again to FIGS. 1 through 4, a kit for the modification of standard kegs is now described. For each of the U.S. standard beer kegs—the ½-barrel (15.5 gallons); the ¼-barrel (7.75 gallons); and the ⅙-barrel (5.167 gallons) —the kit is substantially the same except for the curvature of the annular collar edge to be welded to the keg wall.

The keg modification kit for use with a standard keg consists of: (a) an annular collar 20 for attachment at one edge 28 thereof to an aperture 16 in the standard keg and coextensive therewith, the opposite edge 30 of the annular collar 20 having an outwardly extending rim 32; (b) a gasketed cap 22 and 34 coextensive with the outwardly extended rim 32 of the annular collar 20 and lockable to the annular collar 20; (c) a clamp device 44, 46 and 48 for encircling the rim 32 of the annular collar 20 and the perimetric region 36 of the gasketed cap 22 and 34 for locking the one to the other. The cap 22 is constructed with a bracket 40 for attachment of a permeable body.

The keg modification kit optionally includes a permeable flavorant container 58 for attachment to the bracket 40 on the gasketed cap 22 and 34.

Although the keg infusion system and apparatus of the invention have been described with reference to beer, it should be obvious that the system is also applicable and can be used for carbonated and non-carbonated cocktails, mixed drinks, etc. Thus, at the bars and restaurants with high volume of serving drinks, an operator does not have to worry about mixing drinks each time and over pouring. In such application the non-carbonated cocktails, mixed drinks, etc. are poured out of a tap system.

It is known that a great deal of money is lost in the restaurant business due to over pouring. With the particular system of the invention, the user is able to have precise measurements and mixtures in a keg provided.

With the system of the invention, especially at high volume establishments, having the carbonated and non-carbonated mixed drinks previously prepared and on draft ready to serve, saves not only time, but it allows the precise amount of liquor to be used with no over pouring. This prevents substantial loss of money. Thus, the invention provides a controlled way of distribution of various types of drinks and is not limited to beer only.

Although the keg infusion system and apparatus of the invention have been described with reference to beer, it should be obvious that the system is also applicable and can be used for various types of drinks including alcoholic beverages such as ciders (apple, pear, etc.) and meads.

Claims

1. A keg for beer comprising:

a closed cylinder having a sidewall portion, a top wall closure portion, and a bottom wall closure portion, the closed cylinder formed from a food-grade material, the closed cylinder being purgeable with purging gas to expel air therefrom and being fillable with beer;

a valve for controlling the entering of the purging gas and the exiting of the beer; and,

an infusion port in the wall of the closed cylinder for the insertion of a permeable body having flavorant therewithin;

whereby upon being purged and the permeable body being inserted, the keg is filled with beer that, over a given period of tune, absorbs a reproducible volume of flavorant.

2. The keg of claim 1, wherein the food-grade material is stainless steel.

3. The keg of claim 2, wherein the stainless steel is selected from a group consisting of 304, 18/8, 316, 18/10 and 430.

4. The keg of claim 2, wherein the infusion port further comprises:

an aperture in the cylinder medial the ends thereof;

an annular collar for attachment at one edge thereof to the aperture and coextensive therewith, the opposite edge of the annular collar having an outwardly extending rim; and,

a gasketed cap coextensive with the aperture and lockable to the annular collar.

5. The keg of claim 4, further comprising:

a clamp device for encircling the rim of the annular collar and the perimeter of the gasketed cap and for locking the one to the other.

6. The keg of claim 5, wherein the clamp device is a Triclamp® device.

7. The keg of claim 4, wherein the gasketed cap includes a bracket for attaching a permeable body that during infusion of the flavorant is suspended within the cylinder.

8. The keg of claim 1, wherein the device is constructed to operate at pressures up to 60 psi.

9. An infusion keg for beer comprising:

a cylinder closed at the top end and the bottom end, the cylinder formed from a food-grade stainless steel, the cylinder being pressure-rated and purgeable with purging gas to expel air therefrom and being fellable with beer in a substantially oxygen-free environment;

a valve disposed at the top end of the cylinder for controlling the entering of the purging gas and the exiting of the beer;

a spear for siphoning beer from the keg, the spear extending from the valve to the bottom end, the spear further comprising: an inlet in the spear end adjacent the bottom end of the keg;

an infusion port for the insertion of a permeable body having flavorant therewithin; whereby upon being purged and the permeable body being inserted, the keg is filled with beer that, over a given period of time, absorbs a substantially reproducible volume of flavorant, the flavored beer being deliverable without losing carbonation.

10. The infusion keg of claim 9, wherein the stainless steel is selected from a group consisting of types 304, 18/8, 316, 18/10 and 430 stainless steel.

11. The infusion keg of claim 9, wherein the infusion port further comprises:

an aperture in the cylinder medial the ends thereof;

an annular collar for attachment at one edge thereof to the aperture and coextensive therewith, the opposite edge of the annular collar having an outwardly extending rim; and,

a gasketed cap coextensive with the outwardly extended rim of the annular collar and lockable to the annular collar.

12. The infusion keg of claim 11, further comprising:

a clamp device for encircling the rim of the annular collar and the perimeter of the gasketed cap and for locking the one to the other.

13. The infusion keg of claim 11, wherein a bracket for attachment of the permeable body is disposed on the gasketed cap.

14. The infusion keg of claim 13, further comprising a permeable body for attachment to the bracket disposed on the gasketed cap.

15. The infusion keg of claim 14, wherein the permeable body is a food-grade cheesecloth bag dimensioned to depend into the keg without interfering with the siphoning function of the spear.

16. The infusion keg as described in claim 13, wherein all weldments attaching stainless steel to stainless steel are free of cracks, crevices, pinholes, scale, projections, staining and splatter to provide sanitizable surfaces and do not compromise the sanitizing process.

17. The keg of claim 1, wherein the device is constructed to operate at pressures up to 60 psi.

18. A keg modification kit for an infusion beer keg for use with a standard keg having a cylindrical body closed at the top end and the bottom end, the body formed from a food-grade stainless steel, the keg being pressure-rated and purgeable with purging gas to expel air therefrom and being fillable with beer in a substantially oxygen-free environment; a valve disposed at the top end of the body for controlling the entering of the purging gas and the exiting of the beer; and, a spear for siphoning beer from the keg, the spear extending from the valve to the bottom end of the keg, the spear with an inlet in the spear end adjacent the bottom end of the keg, the keg modification kit comprising;

an annular collar for attachment at one edge thereof to an aperture in the standard keg and coextensive therewith, the opposite edge of the annular collar having an outwardly extending rim;

a gasketed cap coextensive with the outwardly extended rim of the annular collar and lockable to the annular collar;

a clamp device for encircling the rim of the annular collar and the perimeter of the gasketed cap and for locking the one to the other; and,

a bracket for attachment of a permeable body disposed on the gasketed cap.

19. The keg modification kit of claim 18, further comprising a permeable body for attachment to the bracket disposed on the gasketed cap.

20. The keg modification kit of claim 18, wherein the permeable body is a food-grade cheesecloth bag dimensioned to depend into the keg without interfering with the siphoning function of the spear.