FLAVORED ALCOHOLIC MALT BEVERAGE

Brand Owner (click to sort) Address Description
ARE YOU TALL ENOUGH TO RIDE? BOSTON BEER CORPORATION 1 Design Center Place, Suite 850 Boston MA 02210 Flavored alcoholic malt beverage;Flavored beer;
ARE YOU TALL ENOUGH? BOSTON BEER CORPORATION 1 Design Center Place, Suite 850 Boston MA 02210 Flavored alcoholic malt beverage;Flavored beer;
MIKE'S HARDER CITRUS EDGE MARK ANTHONY INTERNATIONAL SRL "One Haggatt Hall," Haggatt Hall St. Michael BB11059 Barbados Flavored alcoholic malt beverage;Malt based beverage in the nature of beer;CITRUS;
NOT YOUR FATHER'S SMALL TOWN BREWERY 10635 Santa Monica Blvd., Suite 350 Los Angeles CA 90025 Flavored alcoholic malt beverage;Flavored beer;
NOT YOUR FATHER'S Innovative Brewing Suite A123 1600 E 8th Avenue Tampa FL 33605 Flavored alcoholic malt beverage;Flavored beer;
NOT YOUR FATHER'S ROOT BEER SMALL TOWN BREWERY 10635 Santa Monica Blvd., Suite 350 Los Angeles CA 90025 Flavored alcoholic malt beverage;Flavored beer;ROOT BEER;
PALM BREEZE MARK ANTHONY INTERNATIONAL SRL "One Haggatt Hall," Haggatt Hall St. Michael BB11059 Barbados Flavored alcoholic malt beverage;Malt based beverage in the nature of beer;
PALM BREEZE SPRITZ MARK ANTHONY INTERNATIONAL SRL "One Haggatt Hall," Haggatt Hall St. Michael BB11059 Barbados Flavored alcoholic malt beverage;Malt based beverage in the nature of a beer;SPRITZ;
 

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

    
Technical Examples
  1. The present invention relates to a method of controlling the absolute humidity of blown air in a roasting-and-drying process and a roasting-and-drying apparatus. The method makes humidity control for air blown through malt to be proper and makes the variation in the degree of drying to be decreased in the roasting-and-drying process for producing malt. In the process for roasting and drying a malt raw material, outside air introduced toward a malt layer 10 provided by heaping the malt raw material is heated and is fed to the malt raw material as the blown air. A portion of air passing through the malt raw material as circulated air is mixed with the outside air and is fed to the malt raw material as the blown air again. The absolute humidity of the blown air fed to the malt raw material is measured using a sensor 20, and the mixing ratio of the introduced outside air and the circulated air is controlled so that the measured absolute humidity is kept at a predetermined value.