CLEAR ALCOHOLIC BEVERAGE PRODUCED FROM

Brand Owner (click to sort) Address Description
A DIFFERENT KIND OF COLD ONE JOSEPH E. SEAGRAM & SONS, INC. New York NY clear alcoholic beverage produced from a brewed malt base sweetener and natural flavors;COLD ONE;
CLEARMALT COORS BREWING COMPANY 1801 California Street, Suite 4600 Denver CO 80202 clear alcoholic beverage produced from a brewed malt base containing natural flavors;
FREIJA E. & J. GALLO WINERY 600 Yosemite Boulevard Modesto CA 95354 clear alcoholic beverage produced from brewed malt base and containing sweetener and natural flavors;
K2 E. & J. GALLO WINERY 600 Yosemite Boulevard Modesto CA 95354 clear alcoholic beverage produced from a brewed malt base and containing sweeteners and natural flavors;
TAOS JOSEPH E. SEAGRAM & SONS, INC. New York NY clear alcoholic beverage produced from a brewed malt base and containing sweetener and natural flavors;
THE NEW TASTE FRONTIER JOSEPH E. SEAGRAM & SONS, INC. New York NY clear alcoholic beverage produced from a brewed malt base and containing sweetener and natural flavors;
ZIMA MILLERCOORS 250 South Wacker Drive, Suite 800 Chicago IL 60606 clear alcoholic beverage produced from a brewed malt base containing natural flavors;
ZIMA COORS GLOBAL PROPERTIES, INC. CE 235 17735 W. 32nd Avenue Golden CO 80401 clear alcoholic beverage produced from a brewed malt base containing natural flavors;
ZIMAX COORS BREWING COMPANY 1801 California Street, Suite 4600 Denver CO 80202 clear alcoholic beverage produced from brewed malt base and containing natural flavors;
ZIMIN COORS BREWING COMPANY 1801 California Street, Suite 4600 Denver CO 80202 clear alcoholic beverage produced from brewed malt base and containing natural flavors;
 

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.