PREPARED ALCOHOLIC COCKTAILS CONSISTING PRIMARILY

Brand Owner (click to sort) Address Description
BOSS BITCH FLYING DOG BREWERY 4607 Wedgewood Boulevard Frederick MD 21703 prepared alcoholic cocktails consisting primarily of distilled spirits;
GONZO FLYING DOG BREWERY 4607 Wedgewood Boulevard Frederick MD 21703 prepared alcoholic cocktails consisting primarily of distilled spirits;
SWOOP FLYING DOG BREWERY 4607 Wedgewood Boulevard Frederick MD 21703 prepared alcoholic cocktails consisting primarily of distilled spirits; hard cider;
VERMONTINI VERMONT SPIRITS DISTILLING COMPANY PO Box 443 Quechee VT 05059 Prepared alcoholic cocktails consisting primarily of gin or vodka;
VERMONTINI Swierzewski, Stanley J., III 10 Hospital Drive Holyoke MA 01040 Prepared alcoholic cocktails consisting primarily of gin or vodka;
VERMONTINI VERMONT SPIRITS DISTILLING COMPANY PO Box 443 Quechee VT 05059 Prepared alcoholic cocktails consisting primarily of gin or vodka;
WHIP FLYING DOG BREWERY 4607 Wedgewood Boulevard Frederick MD 21703 prepared alcoholic cocktails consisting primarily of distilled spirits;
WHIPS FLYING DOG BREWERY 4607 Wedgewood Boulevard Frederick MD 21703 prepared alcoholic cocktails consisting primarily of distilled spirits;
 

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.