BREWED ALCOHOLIC BEVERAGES NAMELY

Brand Owner (click to sort) Address Description
BRAVARA MOLSON CANADA 2005 33 Carlingview Drive Toronto, Ontario M9W5E4 Canada Brewed alcoholic beverages namely, beer;
CAP OFF THE NIGHTS MOLSON BREWERIES 175 Bloor Street East Toronto, Ontario M4W 3S4 Canada BREWED ALCOHOLIC BEVERAGES NAMELY, BEER;
HALLOWEEN HAT TRICK MOLSON BREWERIES 175 Bloor Street East Toronto, Ontario M4W 3S4 Canada BREWED ALCOHOLIC BEVERAGES NAMELY, BEER;
MOLSON MOLSON CANADA 33 Carlingview Drive Etobicoke, Ontario M9W 5E4 Canada Brewed alcoholic beverages namely, beer;The stippling is for shading purposes.;
OV MOLSON CANADA 2005 33 Carlingview Drive Toronto, Ontario M9W5E4 Canada BREWED ALCOHOLIC BEVERAGES NAMELY, BEER;The stippling is for shading purposes only and does not indicate color.;
RACE CASE MOLSON CANADA 2005 33 Carlingview Drive Toronto, Ontario M9W5E4 Canada Brewed alcoholic beverages namely, beer;CASE;
THE TRUE COLOUR OF BEER MOLSON BREWERIES 175 Bloor Street East Toronto, Ontario M4W 3S4 Canada brewed alcoholic beverages namely, beer;BEER;
TIVERTON BEAR STEELBACK BREWERY INC. 88 FARRELL DRIVE TIVERTON, ONTARIO N0G 2T0 Canada Brewed alcoholic beverages namely, beer, ale, lager and stout;Tiverton;
WELCOME TO THE ICE AGE MOLSON BREWERIES 175 Bloor Street East Toronto, Ontario M4W 3S4 Canada brewed alcoholic beverages namely, beer, ale and malt liquor;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. The present invention provides alcoholic beverages which are stabilized against the growth of microorganisms whose growth may cause deterioration of the characteristics of the alcoholic beverages. The stabilized beverages are attained by utilization of a composition which includes a nisin-producing culture and a nutritional supplement in the process of making the alcoholic beverage. The composition of this invention includes nisin at a level effective for inhibiting growth of the spoilage-causing microorganisms, particularly, hardier strains of such microorganisms that may exhibit resistance to lower levels of nisin. The composition is prepared by adding to an aqueous medium, such as wort obtained in the process of making the alcoholic beverage, a nutritional supplement of a type and in an amount that is effective for increasing the yield of nisin, adjusting the pH of the wort to about 6.5, pasteurizing and cooling, inoculating the medium with a culture of nisin-producing microorganism, and fermenting the medium with a nisin-producing culture.