MALT BEVERAGE PRODUCTS

Brand Owner (click to sort) Address Description
ALL AMERICAN AIRBORNE ALE ARMED FORCES BREWMASTERS INC. THREE TERRELL FARMS WAY WALLINGFORD CT 06492 MALT BEVERAGE PRODUCTS, NAMELY, BEER, ALE, MALT LIQUOR, PALE ALE, LAGER, PORTER AND PILSNER;ALE;
DUBLIN BREWING Dublin Brewing Company Limited, The 141-146 North King Street Smithfield, Dublin 7 Ireland malt beverage products, namely, beer, ale, malt, pale ale, lager porter stout;BREWING;
HART BREWING, INC. HART BREWING, INC. POST OFFICE BOX 1179 KALAMA WA 98625 malt beverage products; namely, beers and ales;BREWING and INC.;
HUSKY BREW ARMED FORCES BREWMASTERS INC. THREE TERRELL FARMS WAY WALLINGFORD CT 06492 MALT BEVERAGE PRODUCTS, NAMELY, BEER, ALE, MALT LIQUOR, PALE ALE, LAGER, PORTER AND PILSNER;BREW;
LEATHERNECK LAGER ARMED FORCES BREWMASTERS INC. THREE TERRELL FARMS WAY WALLINGFORD CT 06492 MALT BEVERAGE PRODUCTS, NAMELY, BEER, ALE, MALT LIQUOR, PALE ALE, LAGER, PORTER AND PILSNER;
POINT MAPLE WHEAT Stevens Point Beverage Co. 2617 Water Street Stevens Point WI 54481 malt beverage products, namely, beer;MAPLE WHEAT;
STEVENS POINT BREWERY SPB 2617 Water Street Stevens Point WI 54481 malt beverage products, namely, beer and ale;BREWERY;
 

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.