Abstract: The description relates to a process for the continuous production of beer in which the wort with an oxygen content of 0.5 to 3.0 mg per litre is continuously fed to a fermenter in the form of a loop reactor operating at a temperature of 6 to 25° C. and a pressure of 1.5 to 2 bar, in which the wort spends an average time of 4 to 40 hours, there is a biocatalyst containing a biologically active yeast and a partial stream of the wort is continuously fed into the circuit. In the process, the entire cycle of the fermenter is conducted continuously in a maturing fermenter designed as a loop reactor into which 1 to 8% of the wort taken to the fermenter is also continuously introduced, operating at a temperature of 10 to 20° C.

Abstract: A beverage package and a method of forming such a package has a can 1 within a primary chamber 5 of which is located an insert 6 having a secondary chamber 10. The insert has a seating in the form of a bore 11 within which is received the lower end of a tube 15. The tube 15 is fitted to the insert whilst the latter is positioned in the can. When the can is charged with beverage such as beer 20 having gas in solution and sealed to form a headspace 21 containing gas at a pressure greater than atmospheric, beer from the chamber 20 may fill the tube 15. The secondary chamber 10 contains gas at a pressure greater than atmospheric and on opening the container the headspace 21 de-pressurises causing beverage and/or gas from the secondary chamber to be ejected through the tube 15 and such ejection causes froth to be developed in the headspace 21.

Abstract: A beverage package and a method of packaging a beverage such as beer containing gas in solution has a container can 1 having a primary chamber 1A charged with beer 14 to form a small headspace 15. The can 1 is sealed and includes a submerged insert 8 forming a relief chamber 6 which is sealed by a closure 11. The insert 8 is responsive to heat applied during pasteurization which causes the closure 11 to open the relief chamber so that the latter can accommodate beer derived from the primary chamber 1A to provide an enlarged headspace 15A. The small headspace 15 initially provided facilitates removal of air therefrom prior to sealing of the container while the enlarged headspace 15A is adequate to accommodate froth or foam developed by the intentional liberation of gas from solution in the beer. An insert part 7 forming a secondary chamber 5 may be provided for injecting gas or liquid into the beer to liberate gas therefrom for froth or foam development in the enlarged headspace.

Abstract: A beverage package has a can 1 within a primary chamber 5 to which is located an insert 6 having a secondary chamber 10. The insert has a bore 11 within which is received a lower end of a capilliary tube 15. The can 1 contains beverage such as beer 20 having gas in solution and sealed to form a headspace 21 containing gas at a pressure greater than atmospheric. The tube 15 contains beverage and its upper end opens into the headspace 21. The secondary chamber 10 contains gas at a pressure greater than atmospheric and on opening of the container the headspace 21 de-pressurises causing beverage and/or gas from the chamber 10 to displace beverage through the restriction of the capilliary tube 15 directly into the headspace 21 causing froth to develop in the headspace.

Abstract: A beverage package and a method of packaging a beverage such as beer containing gas in solution has a container can 1 having a primary chamber 1A charged with beer 14 to form a small headspace 15. The can 1 is sealed and includes a submerged insert 8 forming a relief chamber 6 which is sealed by a closure 11. The insert 8 is responsive to heat applied during pasteurization which causes the closure 11 to open the relief chamber so that the latter can accommodate beer derived from the primary chamber 1A to provide an enlarged headspace 15A. The small headspace 15 initially provided facilitates removal of air therefrom prior to sealing of the container while the enlarged headspace 15A is adequate to accommodate froth or foam developed by the intentional liberation of gas from solution in the beer. An insert part 7 forming a secondary chamber 5 may be provided for injecting gas or liquid into the beer to liberate gas therefrom for froth or foam development in the enlarged headspace.

Abstract: A method of packaging a beverage having gas in solution has an open topped container 1 in which is located a hollow insert 5 having a restricted aperture 12. The container is charged with the beverage such as beer 15 so that the aperture 12 is submerged in the beverage and the container is sealed to form a headspace 19 which is pressurized, preferably by dosing with liquid nitrogen. Following sealing the container is rapidly inverted to locate the aperture 12 in the headspace 19 so that gas pressures in the insert chamber 10 and the headspace 19 come into equilibrium. With the fluid contents in equilibrium, or substantially so, the package is reinverted so that gas under pressure in the insert chamber 10 communicates directly by way of the aperture 12 with beer in the chamber 10.

Abstract: A beverage package has a sealed can 1 containing beer 5 with gas in solution and a headspace 6 containing gas at a pressure greater than atmospheric. An insert 7 in the beer has a secondary chamber 13 containing gas at a pressure greater than atmospheric and which communicates through an aperture 15 with an intermediate chamber 14 having an open end 12 and containing beer 5A. On opening the container, headspace 6 depressurises causing gas to be ejected from chamber 13 through aperture 15 and gas to be evolved from solution in the beer 5A. Such evolution rises through the beer 5A to emerge into the beer 5 above the chamber opening 12 to form a head of froth. The open end 12 of the chamber 14 can be located in the headspace 6. The wall 9 of the chamber 14 isolates a major part of the beer in the container from having its gas liberated so that such gas can evolve gradually and naturally to provide sparkle in the beer.