Anthony J Manuele

Title: The Innovative Contributions of Anthony J Manuele

Introduction

Anthony J Manuele is a notable inventor based in Brookfield, WI (US). He has made significant contributions to the field of beverage production, particularly through his innovative methods for preparing malt bases. His work is recognized for its potential impact on the beverage industry.

Latest Patents

Anthony J Manuele holds a patent for a "Method for preparing a neutral malt base." This patent describes a process that involves combining malt extract, which can be derived from both gluten-containing and gluten-free grains, with fermentable sugars and water. The resulting fermentable medium has a density greater than 20° Plato. The method emphasizes a specific ratio of malt extract to fermentable sugar, ranging from 5:95 to 0.1:99.9. The fermentation process utilizes yeast that can tolerate an alcohol concentration of at least 10% by volume, ultimately leading to the creation of a neutral alcoholic malt base. This base can be used in flavored malt beverages, which include additional ingredients such as flavorings, food-grade acids, sweetening agents, and carbon dioxide.

Career Highlights

Anthony J Manuele is currently associated with Molson Coors Beverage Company USA LLC, where he applies his expertise in beverage innovation. His work at this prominent company allows him to contribute to the development of new products and improve existing processes.

Collaborations

Throughout his career, Anthony has collaborated with talented individuals such as Jason S Pratt and David S Ryder. These collaborations have likely enriched his work and contributed to the innovative solutions he has developed.

Conclusion

Anthony J Manuele's contributions to the beverage industry through his patent for a neutral malt base exemplify his innovative spirit and dedication to improving beverage production methods. His work continues to influence the industry and showcases the importance of innovation in creating new products.