Anheuser-busch, Inc.

Anheuser-busch Inbev S.a.

Frank Z Hellwig

Jerome Pellaud

Patrick O'Riordan

Aaron Penn

Wilfried Lossignol

Neeraj Sharma

James P Keane

Christopher G Neiner

A system for making a personalized malt-based beverage may comprise at least one packaged base liquid and at least one separately packaged flavor ingredient. The at least one packaged base liquid may comprise at least about 0.1% wt ethyl alcohol, at least about 3% wt malt extract solids, and a carbon dioxide level between about zero grams per liter and about 1.5 grams per liter. The separately packaged flavor ingredient may comprise a dry ingredient.

Systems and methods for customized fermented beverages

A method of decarbonating fermented liquids in-line may include directing a carbonated malt-based liquid through a nozzle, and directing the carbonated malt-based liquid from the nozzle into a space maintained at a partial vacuum pressure. The method may further include maintaining the carbonated malt-based beverage in the space until substantially all of the carbon dioxide dissolved within the carbonated malt-based beverage has been removed to provide a non-carbonated liquid, and removing the non-carbonated liquid from the space at substantially the same rate that the carbonated malt-based liquid is directed into the space.

Methods for decarbonating fermented liquids

A system for carbonating a personalized beverage may comprise a base container including at least one sidewall defining a liquid storage area, and a carbon dioxide storage member configured to be sealingly coupled to said base container. The system may further comprise a carbon dioxide cartridge configured to selectively release carbon dioxide when engaged with said carbon dioxide storage member, and wherein said carbon dioxide storage member further comprises a pressure regulator configured to, when actuated, release the said carbon dioxide from said carbon dioxide cartridge at a rate configured to carbonate a beverage within said liquid storage over a period of time greater than 6 hours and less than 36 hours.

Systems for carbonating customized beverages

A can for containing a liquid has a top end. The top end has a dispense area defined on the top end by a first score line and a vent area defined on the top end by a second score line separate from the first score line. The top end has a first rivet located between the vent and dispense areas for coupling to the top end. The top end has a pull tab suitable for puncturing the dispense areas to open a dispense aperture. The top end has a device for opening the vent aperture. The dispense area has a dimension along the diameter of the top end passing by the first rivet greater or equal to the radius of the top end.

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New York, NY, United States of America

Frank Z Hellwig