US20170030632A1

US20170030632A1 - Process and apparatus to super chill beer

Info

Publication number: US20170030632A1
Application number: US14/994,545
Authority: US
Inventors: Stanley P. Kranovich
Original assignee: Des Moines Supply Co
Current assignee: Des Moines Supply Co
Priority date: 2015-07-31
Filing date: 2016-01-13
Publication date: 2017-02-02

Abstract

A beer and beverage chilling assembly and method utilizes a tank filled with a cooling solution with a temperature of less than 30° F., and an air bubbler or mechanical agitator in the tank to keep the solution from freezing. A rack in the tank supports beer cans and bottles which are submerged in the cooling solution to produce super chilled beer having a temperature less than 30° F. The cooling method allows the can or bottle to be opened after being super-cooled without the beer freezing or turning to slush.

Description

CROSS-REFERENCE TO RELATED APPLICATION

This application claims priority under 35 U.S.C. §119 of a provisional application Ser. No. 62/199,289 filed Jul. 31, 2015, which application is hereby incorporated by reference in its entirety.

BACKGROUND OF THE INVENTION

In the United States, beer is normally served cold. Refrigerated cans and bottles of beer are usually at a temperature around 40° F. In comparison, tap beer is often served at 34-38° F. Some consumers try to lower the beer temperature by placing the can or bottle in a freezer for a period of time, which runs the risk of freezing the beer or getting the beer too cold such that it turns to slush upon opening of the can or bottle, both of which are undesirable. If the beer is left in the freezer too long, the beer will turn to slush when the can or bottle is opened due to a combination of the release of carbon dioxide and the decrease of pressure, both of which contribute to raise the freezing temperature of the beer, as compared to the freezing point when the can or bottle is closed and under pressure.
For many beer drinkers, the colder the beer, the better, as long as the beer is not frozen or slushy in the can or bottle when opened. Therefore, there is a demand for super chilled beer. The freezing point of beer depends upon its alcohol content. The freezing point decreases as the alcohol content increases. Most beer has an alcohol content of approximately 3-8%, which has freezing temperatures of approximately 26-30° F.
Therefore, the primary objective of the present invention is the provision of a process and apparatus for super chilling beer to a temperature below 30° F. without freezing the beer or causing slush formation upon opening of the beer can or bottle.
Another objective of the present invention is the provision of a process and apparatus which utilizes a water/glycol solution to super cool beer, soda, and other beverages in cans and bottles submerged in the solution to a temperature of approximately 24-28° F.
A further objective of the present invention is the provision of a process and apparatus for controlled cooling of canned and bottled beer to a temperature of below 30° F.
Still another objective of the present invention is a provision of a beer chilling assembly wherein beer containers are placed in a tank and submerged in a cooling solution to super chill the beer in the containers.
Yet another objective of the present invention is the provision of a chiller assembly to super chill beer stored on racks in a tank filled with a liquid coolant to chill the beer to approximately 27° F.
A further objective of the present invention is the provision of a method and apparatus which quickly and economically chills canned and bottled beverages to a super cold temperature without freezing or causing slush formation when a can or bottle is opened.
These and other objectives have become apparent from the following description of the invention.

BRIEF SUMMARY OF THE INVENTION

The beer super-cooling process and apparatus utilizes an insulated tank or cooler having racks therein to hold the cans or bottle in an upright position. A solution of water and glycol fills the tank such that the cans and bottles are at least 80% submerged in the solution. Cooling coils in the bottom of the tank have a refrigerant running through so as to cool the water/glycol mixture and thereby cool the cans and bottles of beer or other alcoholic beverages. Air is introduced into the solution at one or more points in the tank, to keep the solution from freezing. The cans and bottled are preferably pre-cooled in a refrigerator to a temperature of no more than 38° F. before placing the containers in the solution. The end result is a beer temperature of approximately 24-29° F., and the container being openable without the beer turning slushy.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a perspective view of one embodiment of the apparatus of the present invention to super chill beer.

FIG. 2 is another perspective view of the apparatus, according to the present invention.

FIG. 3 is a view of the apparatus showing the cooling coil in the bottom of the tank.

FIG. 4 is a schematic sketch of the beer chilling system of the present invention.

DETAILED DESCRIPTION OF THE INVENTION

The apparatus 10 to super chill beer generally includes an insulated cooler or tank 12. Preferably, a rack 14 is provided in the tank 12 to hold cans 13 and bottles 15 of beer, or other beverages in an upright standing position. A chilling plate 16, such as a coil of copper tubing, is located in the bottom of the cooler 12, beneath the rack 14. A refrigeration system 18 is connected to the chill plate or coil 16, so that a refrigerant fluid such as glycol, flows through an inlet line 20 to the chill plate tubing and back to the refrigeration system 18 through a return line 22. Thus, the cooling fluid circulates between the chill plate 16 and the refrigeration system 18.
The cooler 12 is partially filled with a cooling solution 24 so that the beer cans 13 and bottles 15 are substantially submerged in the liquid 24. The cooling solution 24 is preferably a mixture of water and glycol in a ratio of approximately 4.5-5:1.
The cooler 12 includes an airline or loop, preferably located beneath the chill plate 16. The airline 26 is connected to an air source, such as a compressor 28, and has holes so as to inject air into the solution 24 in the tank 12. A fluid injector or pump 30 is operatively connected between the air compressor 28 and the cooler tank 12 to supply air to the air line 26 for injection of air into the solution 24, which helps to circulate the solution 24 around the cans 13 and bottles 15 and precludes freezing of the solution 24. The fluid injector 30 substitutes glycol for the conventional pump oil, such that a small amount of glycol is present in the air line 26, to prevent moisture in the air from freezing and clogging the holes in the air line 26, due to the cold temperature of the adjacent chill plate 16. A regular connected to the air pump 28 controls the volume of air being injected into the cooler tank 12.
The refrigeration or chilling unit 18 circulates the glycol, or other refrigerant, in a closed loop, through the chilling plate 16 in the tank 12, so as to cool the bath solution 24 circulating around the beer cans 13 and bottles 15.
In the preferred embodiment, the refrigerant has a freeze point of approximately 10° F. and the bath solution 24 in the cooler tank 12 has a freeze point of approximately 20° F. The refrigeration unit 18 is set at approximately 22-24° F. which will maintain the bath solution at approximately 24-26° F. The content of the cans 13 and bottles 15 will be cooled by the solution to 24-27° F., depending on how long these containers are in the cooler 12. For example, it typically takes approximately 30 minutes for beer placed in the cooler at 33° F. to be chilled to 27° F. or colder. The process produces beer that does not freeze, or turn to slush when the cans 13 or bottles 15 are opened.
The bath solution 24 is monitored to maintain the desired depth in the tank, as well as the desired freeze point. Solution 24 is lost from the tank when the cans 13 or bottles 14 are removed, and by evaporation. The bath solution 24 also absorbs moisture from the ambient air, which will also effect its freeze temperature.
The cooler 12 is water-tight or leak-proof, and can take any convenient configuration or shape. For example, the cooler 12 can be rectangular, L-shaped, or square. The rack 14 fits the shape of the cooler 12, and preferably is removably mounted therein for cleaning and maintenance. The rack 14 may include dividing walls to help keep the cans 13 and bottles 15 upright. The walls and floor of the rack have holes or other openings to permit the cooling solution 24 to circulate throughout the cooler tank 12.
The refrigeration system itself is conventional, and generally includes a glycol holding tank, a compressor, an evaporator, a condenser, a pump, and a motor.
When beer is not being dispensed or sold, or the tank is otherwise not in use, a lid or lids can be mounted over the tank to enclose the contents. The lid(s) can be sliding or hinged. A lock can be provided on the lid to secure the tank when beer is not being dispensed, such as overnight.
It is understood that the components of the apparatus can take many variations, without departing from the scope of the invention. For example, the cooling plate 16 can be metal, plastic, rubber, or composite tubing having heat transfer properties. Fins can be attached to the plate, if the plate is made from metal, such as copper, brass, stainless steel, or aluminum. The cooling plate 16 can also be in the form of a radiator. The cooler plate 16 may have glycol from the chiller unit 18 circulating through the tubing, or maybe directly chilled with Freon or ammonia from the refrigerator system 18. Alternatively, the chiller plate 16 can be placed in a separate liquid bath to absorb and disperse heat. The heat transfer system for the chiller plate 16 can also be provided by a stand alone refrigerator or freezer, a walk-in refrigerator or freezer using air circulation as the means for heat transfer. The heat transfer system can also use ice mixed with antifreeze or salt water to lower the freezing temperature to 27° F. or less. Another option is the use of dry ice for maintaining the cooler plate at a desired temperature. As a further alternative, the cooler plate 16 can be eliminated, and the liquid bath 24 cooled directly by circulation through any of the above described refrigeration or cooling systems.
The refrigeration system 18, which preferably uses the glycol, can be installed locally adjacent the tank 12, or can be positioned remotely from the tank 12 with appropriate conduits extending between the refrigerator system 18 and the tank 12. The glycol refrigerator system can be air cooled or water cooled. A freezer, geo-thermal system, or heat pump can also be used as a substitute for the refrigeration system.
While the liquid bath 24 is preferably a water/glycol solution, alternative solutions include salt water, or other anti-freezing solutions which freeze at a desired temperature, preferably less than 27° F. For example, when the solution 24 is adjusted to freeze at 25° F., ice will form and build up around the cooling coils 16. This bank of ice at 25° F. helps maintain the bath temperature at the desired level, even when warmer beer is added to the tank 12 or when ambient temperature are higher. Preferably, the bath solution 24 is circulated via a pump, which may be outside the tank or submerged in the tank. Similarly, air for airline 26 can circulated using an air compressor, diaphragm, or vein-type pump. Bottled compressed gas can also be used for the air line 26.
A propeller or paddle wheel can be used in the tank 10, in place of the air line 26, to prevent freezing of the solution 24.
The rack 14 can take various forms, and can be made from metal, rubber, or composite material. While the rack may be eliminated, the use of the rack helps maintain the beverage cans 13 and bottles 15 in an orderly fashion, and helps with stock rotation so that the persons serving the beer knows which beer has been in the rack for the longest period of time. The rack preferably includes perforations, holes, or other openings for circulation of the solution 24, or can be made as a wire shelf for solution circulation. The rack 14 can also be made so as to be lifted out by the server with multiple cans or bottles of beer for serving. An empty rack can also be easily removed and replaced with a stocked rack having beverage containers to be super-chilled.
As one example of operation of the beer chilling system 10, the components start at room temperature, and the cooler 12 is filled with beer cans 13 and/or bottles 15. The bath solution 24 is cooled to approximately 25° F. in about 4-5 hours. Ice may begin to form on the cooler plate, which helps stabilize the bath temperature at 25° F., by insulating the bath solution from the refrigerate circulating from the refrigeration unit 18. The refrigerant from the refrigeration unit may drop to as low as 17° F., and continue to build up ice around the cooler plate 16, up to two inches thick. During busy times when warmer cans and bottles of beer are being replenished to the cooler, the bank of ice will partially melt and maintain the 25° F. bath temperature. Preferably, the fresh cans of beer added to the cooler are pre-chilled in a refrigerator to a conventional temperature of 32-38° F., which allows these new containers of beer to be super chilled to approximately 27° F. in 15-20 minutes. In comparison, room temperature cans of beer added to the cooler 12 will take about an hour to chill to 27° F., which is a less desirable option than re-stocking with pre-chilled beer containers.
The invention has been shown and described above with the preferred embodiments, and it is understood that many modifications, substitutions, and additions may be made which are within the intended spirit and scope of the invention. From the foregoing, it can be seen that the present invention accomplishes at least all of its stated objectives.

Claims

1: A chiller assembly for chilling beer, comprising:

an insulated tank;

a rack in the tank to hold beer containers in a stationary position;

ice-free solution in the tank to substantially cover the beer containers, the solution having a temperature above 20° F. and below 28° F.;

cooling coils in the tank to cool the solution;

a refrigeration system connected to the cooling coils to pump a refrigerant through the cooling coils;

an air injection system connected to the tank to introduce air into the solution circulating around the containers; and

whereby the assembly cools beer in the stationary beer containers to a temperature between 24-29° F. without freezing the beer or creating slush when the beer container is opened.

2: The chiller assembly of claim 1 wherein the solution is a mixture of water and glycol.

3: The chiller assembly of claim 2 wherein the mixture is a ratio of approximately 4.5:1 water to glycol.

4: The chiller assembly of claim 1 wherein the beer is cooled to a temperature below 30° F.

5: The chiller assembly of claim 1 wherein the tank has a bottom and the cooling coils substantially cover the bottom.

6: The chiller assembly of claim 1 wherein the cooling coils are beneath the rack.

7. (canceled)

8: The chiller assembly of claim 1 wherein the solution has a temperature of 24-26° F.

9: The chiller assembly of claim 1 wherein the refrigerant has a temperature of 22-24° F.

10: The chiller assembly of claim wherein the air injection system includes a line with air holes adjacent the cooling coils.

11: A method of chilling beer, comprising;

placing a plurality of beer containers in a tank containing a solution so that the containers are substantially covered by the solution;

cooling the solution with a refrigerant;

agitating the solution to prevent freezing of the solution, wherein the agitation is created by pumping air into the solution;

whereby the solution cools the beer down to a temperature below 30° F. while the containers sit stationary in the tank without freezing the beer and without producing slush when the beer containers are removed from the tank and opened.

12: The method of claim 11 wherein the solution temperature is between 24-26° F.

13: The method of claim 11 wherein the beer containers remain in the solution for at least thirty minutes before being removed for consumption of the beer.

14: The method of claim 11 further comprising circulating the solution around the beer containers.

15: The method of claim 11 wherein the refrigerant has a temperature of 22-24° F.

16. (canceled)

17: A beverage chilling assembly comprising:

a tank filled with a solution having a temperature of less than 30° F. such that the solution substantially immerses beverage containers in the tank; and

an agitator in the tank to keep the solution from freezing, wherein the agitator is an air bubbler to agitate the solution around a full height of the beverage containers; and

whereby the beverage containers in the tank are cooled by the agitated solution to a temperature below 30° F. without rotating the containers and without freezing beverage in the containers or creating a slush when the beverage containers are opened.

18: The beverage chiller assembly of claim 17 further comprises refrigerant coils in the tank to cool the solution to a temperature below 30° F.

19: The beverage chiller assembly of claim 17 further comprises a rack in the tank to support the beverage containers and having openings for circulation of the solution.

20: The beverage chiller assembly of claim 17 wherein the solution includes glycol.

21. (canceled)