Coors Worldwide Inc.

Coors Emea Properties, Inc.

Coors Brewing Company

Coors European Properties Gmbh

Peter Thomas Foster

Stephen Paul Smith

Simon Daniel Scullion

Stuart William Molzahn

Alan Robert Wright

Wendy Gladys Box

Rachel Joanna Galt

Iain Wallace Anderson

David Edwin Quain

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.

Method of cooling a beverage

A draught beverage () which may be alcoholic or non-alcoholic, for example a lager or cider in an open-topped drinking vessel or glass (). 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 &#x2212;1&#xb0; C. to &#x2212;12&#xb0; 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 (A,B) from the water content forms. At least in part the ice has a slushy character. A head () also forms on the dispensed draught beverage and below the head the ice (A,B) locates and develops downwards into the beverage.

Beverage

A draught beveragewhich may be alcoholic or non-alcoholic, for example a lager or cider in an open-topped drinking vessel or glass. 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 &#x2212;1&#xb0; C. to &#x2212;12&#xb0; 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 iceA,B from the water content forms. At least in part the ice has a slushy character. A headalso forms on the dispensed draught beverage and below the head the iceA,B locates and develops downwards into the beverage.

Method of cooling a draught alcoholic beverage in a vessel

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.

Draught alcoholic beverage

A drinking vesselin 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 atonto the insideof the vesseland/or onto the outsideof the vessel, and the liquid is then frozen on the vessel wall by the effect of a cooling coilsurrounding the vessel which can be rotated by a rotatably driven platform. The cooled vesselwill in turn cool beverage dispensed into it for drinking.

Cooling a drinking vessel

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.

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Staffordshire, United Kingdom

Peter Thomas Foster