Abstract: A method of keeping an alcoholic beverage in an open topped vessel cool, said beverage comprising a water content and a dissolved gas content, and said method comprising forming ice in the beverage in the open-topped vessel said ice having a cooling effect on the beverage, said ice being formed in the beverage from water of said water content.

Abstract: A draught beverage (170) which may be alcoholic or non-alcoholic, for example a lager or cider in an open-topped drinking vessel or glass (172). 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 ice (188A, 188B) from the water content forms. At least in part the ice has a slushy character. A head (174) also forms on the dispensed draught beverage and below the head the ice (188A, 188B) locates and develops downwards into the beverage.

Abstract: A draught beverage 170 which may be alcoholic or non-alcoholic, for example a lager or cider in an open-topped drinking vessel or glass 172. 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 ice 188A, 188B from the water content forms. At least in part the ice has a slushy character. A head 174 also forms on the dispensed draught beverage and below the head the ice 188A, 188B locates and develops downwards into the beverage.

Abstract: An open topped drinking vessel containing a beverage, the beverage comprising a water content and a dissolved gas content and having a head overlying an ice formation made of many ice crystals, the ice formation having been produced by ice formed in the beverage whilst the beverage is in the drinking vessel.

Abstract: A method of keeping an alcoholic beverage in an open topped vessel cool, said beverage comprising a water content and a dissolved gas content, and said method comprising forming ice in the beverage in the open-topped vessel said ice having a cooling effect on the beverage, said ice being formed in the beverage from water of said water content.

Abstract: A drinking vessel 38 in which a beverage, for example a draught beer, is to be served is cooled by formation thereon of ice formed of frozen potable liquid for example a small volume of the same beer. The potable liquid can be sprayed at 40 onto the inside 42 of the vessel 38 and/or onto the outside 44 of the vessel, and the liquid is then frozen on the vessel wall by the effect of a cooling coil 28 surrounding the vessel which can be rotated by a rotatably driven platform 30. The cooled vessel 38 will in turn cool beverage dispensed into it for drinking.

Abstract: A beverage, for example a draught beverage, which may already be cooled before introduction into a drinking vessel is introduced into the vessel into which additional cooled material is introduced. The cooled material may be frozen water which is used to dilute the beverage to a desired strength e.g. a desired alcoholic strength. Alternatively the cooled material may be frozen beverage.

Abstract: A drinking vessel 38 in which a beverage, for example a draught beer, is to be served is cooled by formation thereon of ice formed of frozen potable liquid for example a small volume of the same beer. The potable liquid can be sprayed at 40 onto the inside 42 of the vessel 38 and/or onto the outside 44 of the vessel, and the liquid is then frozen on the vessel wall by the effect of a cooling coil 28 surrounding the vessel which can be rotated by a rotatably driven platform 30. The cooled vessel 38 will in turn cool beverage dispensed into it for drinking.

Abstract: A beverage, for example a draught beverage, which may already be cooled before introduction into a drinking vessel is introduced into the vessel into which additional cooled material is introduced. The cooled material may be frozen water which is used to dilute the beverage to a desired strength e.g. a desired alcoholic strength. Alternatively the cooled material may be frozen beverage.

Abstract: A font 2 to be mounted on a counter of a drinks bar to dispense draught beverage has a cantilever shaped body 6 with two ascending legs 8 which are either side of a through opening 4 and rise from a base 16 to an overhanging head 9 provided with a beverage dispenser nozzle 10 through which the beverage issues upon operation of lever 12. The base 16 has a rotatably driven platform 14 on which a drinking glass 20 stands to be filled. The font can have various lights to illuminate the glass which can be seen by a customer looking in direction. A through the opening 4 from a side of the font remote from the platform 14.

Abstract: Apparatus for supplying a draught beverage, comprising beverage cooling heat exchange means, a beverage outlet for cold beverage from said heat exchange means to issue from the outlet, openable and closable valve means for controlling supply of beverage to said outlet, and a beverage circulation loop for beverage to circulate in said loop.

Abstract: A method of dispensing a draught beverage which may be alcoholic, for example a lager, and having a water content and a dissolved gas content in which the beverage which may be prior chilled, issues into a glass 2 from a nozzle 3 supplied by beverage supply line 4. Mechanical shear is induced in the beverage in the glass 2 by rotating paddles 23 of a stirring device 21 driven by a motor 24. The occurrence of shear can cause nucleation sites to develop in the glass at which sites gas bubbles can form and encourage the formation of ice in the beverage.

Abstract: An open topped drinking vessel containing a beverage, the beverage comprising a water content and a dissolved gas content and having a head overlying an ice formation made of many ice crystals, the ice formation having been produced by ice formed in the beverage whilst the beverage is in the drinking vessel.

Abstract: A method of dispensing a draught beverage, for example a beer, having a water content and a dissolved gas content; the beverage issuing from a mixing nozzle 24 into a drinking glass 26. The beverage is subjected to nucleation causing nucleation sites to occur in the beverage, at which sites ice is encouraged to form. Draught beverage from a beverage supply 12 is initially cooled by chiller 16 before reaching the mixing nozzle 24 in which the beverage mixes with coolant from a coolant supply 14 before going into the glass 26. This mixing and cooling by the coolant in the mixing nozzle causes nucleation and ice to form in the beverage before it is delivered into the glass. The coolant may be cold liquified gas, for example liquid nitrogen, or may be solid carbon dioxide.

Abstract: A method of keeping an alcoholic beverage in an open topped vessel cool, said beverage comprising a water content and a dissolved gas content, and said method comprising forming ice in the beverage in the open-topped vessel said ice having a cooling effect on the beverage, said ice being formed in the beverage from water of said water content.

Abstract: A draught beverage (170) which may be alcoholic or non-alcoholic, for example a lager or cider in an open-topped drinking vessel or glass (172). 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 ice (188A, 188B) from the water content forms. At least in part the ice has a slushy character. A head (174) also forms on the dispensed draught beverage and below the head the ice (188A,188B) locates and develops downwards into the beverage.