8 results about "Draft beer" patented technology

This invention provides a draft beer machine, belonging to the technical field of beverage drinking equipment. It solves the technical problem of existing draft beer machines' inability to effectively refrigerate beer kegs. The draft beer machine includes a casing, within which are a beer dispensing pipe and a cooling water tank for cooling the dispensing pipe. The casing also includes a refrigerated water tank for holding beer kegs, positioned higher than the refrigerated water tank. The cooling water tank has a drainage structure that allows refrigerant to flow from the cooling water tank into the refrigerated water tank. The draft beer machine also includes a power component that allows the refrigerant in the refrigerated water tank to flow back into the cooling tank. This invention provides better refrigeration performance.

1. Name of the product in this design: Small wine dispenser. 2. Purpose of this design: A device for dispensing beverages on demand, such as beer, draft beer, and other soft drinks. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D view 1.

An apparatus of supplying frosted beer aged at low temperature includes a walk-in freezer storing a draft beer container and a plurality of beer supply nozzles connected to the draft beer container and a beer supply pipe. A first beer supply nozzle in the plurality of the beer supply nozzles supplies beer toward a lower face of a beer glass. A second beer supply nozzle in the plurality of the beer supply nozzles supplies beer toward an inner face of the beer glass. The apparatus may supply frosted beer without a separate cooler connected to the draft beer container and enhance taste of the beer through aging.

1. Name of the product in this design: Tin can (1L 10-degree Huiquan original draft beer). 2. Purpose of this design: This design is used for packaging beer. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key features: the front view.

The invention relates to a method for dispensing an alcohol-free beer from a beer container comprising 4-10,000 L of the alcohol-free beer until the container is emptied during a dispensing period wherein the dispensing period exceeds 12 hours and wherein the beer container is maintained at ambient temperature during the dispensing period, said alcohol-free raw beer comprising: 5-150 g / L fermentable sugar, the components are selected from glucose, maltose, fructose, cane sugar and combinations thereof; 0.1 to 50 mg / L of one or more glycolipids selected from the group consisting of:-a glycofatty acid according to formula (I)-a lactone obtained by molecular lactonization of a glycofatty acid according to formula (I)-a physiologically acceptable salt of a glycofatty acid according to formula (I); -an ester of a sugar fatty acid according to formula (I); and 0.1 to 50 mg / L of one or more reduced iso-alpha acids selected from the group consisting of a dihydroiso-alpha acid, a tetrahydroiso-alpha acid and a hexahydroiso-alpha acid. By incorporating this combination of glycolipids and reduced iso-alpha acids into the beer, undesirable yeast fermentation in non-alcoholic raw beer can be prevented very effectively without any adverse effect on the quality of the raw beer.

1. Name of the product in this design: Label (Draft Beer). 2. Purpose of this design: For labeling. 3. The key design points of this product are: Design 1 is the shape, pattern and color of the product; Design 2 is the shape and pattern of the product. 4. The image or photograph that best illustrates the design's key points: Design 1 Component 1 Main View. 5. This design is a two-dimensional product; other views are omitted. 6. Design 1 is designated as the basic design. 7. Other situations requiring explanation: Component 1 is the main label, and component 2 is the back label. 8. Other situations requiring explanation: Design 1 requests color protection.

The invention relates to the technical field of beer brewing, and particularly discloses a preparation method of long-acting fresh stable-taste original beer, which comprises the following steps: raw material pretreatment, saccharification and filtration, boiling and hops addition, cooling and oxygenation, fermentation, dry addition of hops and after-ripening. Wherein the raw materials comprise Pearson malt, wheat malt, burnt crystal malt and malt with an antioxidant function in a weight ratio of (70-85): (5-15): (5-10): (0.5-5); the fermentation method comprises the following steps: inoculating saccharomycetes into wort for fermentation, and then heating for diacetyl reduction; the step of dry addition of hops comprises the following steps: adding fragrant flower type hops into a fermentation system, and extracting for 3-5 days; and after the extraction is finished, adding modified konjac glucomannan, uniformly stirring and standing. According to the preparation method of the original pulp beer, the problems that traditional original pulp beer is prone to oxidation, unstable in flavor, large in colloidal precipitate amount, rapid in taste deterioration and the like can be solved, and long-term stability of the fresh taste of the original pulp beer is achieved.