Anheuser Busch InBev Inc.

St. Louis, MO, United States

Anheuser Busch InBev Inc.

St. Louis, MO, United States

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Patent
Anheuser Busch LLC | Date: 2016-08-19

A draw pad reduces instances and the extent of earing when a blank of metal is clamped and punched during a drawing process that results in the formation a cup-shaped body from the blank. A draw pad for a cupping press includes an inner surface that defines a draw aperture that is configured to receive a punch. The draw pad also includes a clamping surface that has a first force concentrating segment disposed circumferentially spaced apart from a second force concentrating segment, where each force concentrating segment includes a first arcuate groove and a second arcuate groove that is disposed concentric and radially spaced apart from the first arcuate groove.


Patent
Anheuser Busch LLC | Date: 2017-04-05

A low-spread metal elongated bottle (100) and its production method are described for reducing rejection rates associated with the production of metal bottles at high speeds. The elongated bottle (100) includes a sheet metal formed body. The sheet metal (101) has a low spread between a yield state corresponding to the yield stress of the sheet metal and an ultimate tensile state corresponding to the ultimate tensile stress of the sheet metal(101). The body further includes a concave bottom portion (115) having a circular perimeter (117). A cylindrical portion (110) extends from the circular perimeter of the bottom portion (117) and has a uniform diameter. A neck portion (105) extends from the cylindrical portion (110) and has a tapered profile (107). The neck portion (105) may include a threaded portion (120) including threads exposed on the outer surface of the neck portion (105) or an area for crimping of a crown (300).


A tool pack (200) is described that includes a redraw die (102), a first ironing die (104) and a second ironing die (106). The tool pack (200) may be incorporated in a bodymaker (100) that has about a thirty-inch stroke to form a metal cup with a height to diameter ratio of about four. In some embodiments, the redraw die (102), the first ironing die (104) and the second ironing die (106) are situated in the body maker (100) so that each reduces a sidewall thickness of the cup that is forced through the redraw die (102), the first ironing die (104) and the second ironing die (106) by a plunger by a predetermined amount to produce a cup that can be formed into a bottle-shaped container with low defect rates.


Patent
Anheuser Busch LLC | Date: 2015-12-22

A system for sealing a beverage container includes a crown defining a bottom surface. A liner that includes an oxygen scavenger is coupled to the crown such that a top surface of the liner contacts the bottom surface of the crown. The bottom surface of the liner supports printed indicia where the bottom surface of the liner and the printed indicia are exposed to a beverage contained in the beverage container.


Patent
Anheuser Busch Llc | Date: 2014-10-06

A system for making a personalized malt-based beverage may comprise at least one packaged base liquid and at least one separately packaged flavor ingredient. The at least one packaged base liquid may comprise at least about 0.1% wt ethyl alcohol, at least about 3% wt malt extract solids, and a carbon dioxide level between about zero grams per liter and about 1.5 grams per liter. The separately packaged flavor ingredient may comprise a dry ingredient.


Patent
Anheuser Busch Llc | Date: 2014-10-06

A system for making a personalized malt-based beverage may comprise at least one packaged base liquid and at least one separately packaged flavor ingredient. The at least one packaged base liquid may comprise at least about 0.1% wt ethyl alcohol, at least about 3% wt malt extract solids, and a carbon dioxide level between about zero grams per liter and about 1.5 grams per liter. The separately packaged flavor ingredient may comprise a dry ingredient.


Patent
Anheuser Busch Llc | Date: 2014-10-06

A system for making a personalized malt-based beverage may comprise at least one packaged base liquid and at least one separately packaged flavor ingredient. The at least one packaged base liquid may comprise at least about 0.1% wt ethyl alcohol, at least about 3% wt malt extract solids, and a carbon dioxide level between about zero grams per liter and about 1.5 grams per liter. The separately packaged flavor ingredient may comprise a dry ingredient.


Patent
Anheuser Busch Llc | Date: 2014-10-06

A system for making a personalized malt-based beverage may comprise at least one packaged base liquid and at least one separately packaged flavor ingredient. The at least one packaged base liquid may comprise at least about 0.1% wt ethyl alcohol, at least about 3% wt malt extract solids, and a carbon dioxide level between about zero grams per liter and about 1.5 grams per liter. The separately packaged flavor ingredient may comprise a dry ingredient.


Patent
Anheuser Busch LLC | Date: 2016-08-29

A low-spread metal elongated bottle and its production method are described for reducing rejection rates associated with the production of metal bottles at high speeds. The elongated bottle includes a sheet metal formed body. The sheet metal has a low spread between a yield state corresponding to the yield stress of the sheet metal and an ultimate tensile state corresponding to the ultimate tensile stress of the sheet metal. The body further includes a concave bottom portion having a circular perimeter. A cylindrical portion extends from the circular perimeter of the bottom portion and has a uniform diameter. A neck portion extends from the cylindrical portion and has a tapered profile. The neck portion may include a threaded portion including threads exposed on the outer surface of the neck portion or an area for crimping of a crown.


Patent
Anheuser Busch LLC | Date: 2016-01-21

A method of decarbonating fermented liquids in-line may comprise directing a carbonated malt-based liquid through a nozzle, and directing the carbonated malt-based liquid from the nozzle into a space maintained at a partial vacuum pressure. The method may further comprise maintaining the carbonated malt-based beverage in the space until substantially all of the carbon dioxide dissolved within the carbonated malt-based beverage has been removed to provide a non-carbonated liquid, and removing the non-carbonated liquid from the space at substantially the same rate that the carbonated malt-based liquid is directed into the space.

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