SPECIALLY PREPARED CARRY OUT BEVERAGES

Brand Owner Address Description
CHA'AH BY : JUYEN'S SAY AAAHHHH RESTAURANT DEVELOPERS CORP. Suite 100 7002 Engle Road Middleburg Heights OH 44130 SPECIALLY PREPARED CARRY OUT BEVERAGES IN THE NATURE OF TEA DRINKS, NAMELY, BUBBLE TEA ALSO KNOWN AS PEARL MILK TEA, BUBBLE MILK TEA OR BOBA, SOLD FOR CONSUMPTION ON OR OFF THE PREMISES;The mark consists of an oval and the following stylized elements and designs within the oval: generally centered within the oval is the term CHA'AH, directly below the term CHA'AH is the term BY : JUYEN'S, directly below and slightly offset to the right of the term BY : JUYEN'S is the term SAY AAAHHH, directly to the right of the term SAY AAAHHH are three dots or periods, in an upper right portion of the oval and to the right of the term CHA'AH are two Taiwanese language characters, directly below the two Taiwanese language characters and to the right of the term CHA'AH are two leaves and a series of arcuate or curved lines near the base of each of the two leaves. two leaves.;Color is not claimed as a feature of the mark.;
 

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.