BACKGROUND OF THE INVENTION There are numerous events and activities where one desires to enjoy coot beverages.

However, many such events and activities are located in places where there is no access to cool beverages chilled by traditionally means such as refrigerators. In particular, remote locations such as on the golf courses, sporting events, outdoor concerts and other outdoor activities, do not facilitate the easy distribution of cool beverages. Easy distribution of cool beverages is also desirable at resorts, bars and restaurants. Most consumers at these activities desire cool beverages. Numerous means have been developed to provide such beverages.

There exists in the prior art inventions which have a similar purpose as the subject invention.

In particular U. S. Patent 4,225, 059 describes a portable beverage cooler and dispenser. The apparatus includes an air cylinder for pressurizing beer kegs. The beer kegs are located in a housing. The beer kegs are connected to a coiled dispensing hose also located in the housing.

The hose passes through ice located in ice chambers. This serves to cool the beer before it is dispensed through spigots at the top of the apparatus. In addition, U. S. Patent 2,223, 152 describes a stationary beer cooling device. The device is not pressurized. The device cools the beer by circulating it through a cooling coil which is immersed in an ice water bath. The cooling coil is protected by a perforated metal sleeve so as to permit an operator to agitate the ice bath with a stick or a rod.

The drawback to both of these inventions is that they do not adequately cool and de-foam beer.

The most typical manner to provide cool beverages at remote locations is to transport canned beverages in coolers containing ice and distribute the canned beverages at the remote location.

However, the use of canned beverages is more costly to the consumer and creates significant waste in the form of emptied cans. Further, the use of individual cans reduces the volume of

beverage one is able to transport to such remote locations since the can packaging occupies the limited cooler space.

To address the problems associated with canned beverages there have been attempts to use kegs or other such large vessels to distribute cool beverages at remote locations. However, this method also has drawbacks. It is difficult to cool large vessels so that the beverages are of an acceptable temperature. Further, portable containers are often subject to severe agitation when they are traveling over hilly or rough terrain such as golf courses. A combination of elevated temperature and agitation causes the beverages to form foam. If the beverage is beer, the beer which discharges from the container will be in the form of foam. This ruins the taste of the beverage and makes it impossible to pour the beer properly due to excess foaming.

Since most beverages enjoyed by consumers are carbonated, minimizing foaming is of critical importance. When gas that is dissolved in a carbonated beverage leaves the liquid, it creates foam. The foam is often waste and is poured off before the beverage is served. If a carbonated beverage is not handled properly, 50% can be lost to foam waste. Further, even that portion of the carbonated beverage that does not foam will likely be of poor quality since the loss of carbonation will make the beverage less acidic or"flat".

Because the solubility of a gas in a liquid is higher at lower temperatures, the carbon dioxide gas is less likely to come out of solution and form foam at cooler temperatures. Accordingly, it is desirable to dispense carbonated beverages at cool temperatures.

Another means to minimize foaming is to maintain the carbonated beverage under a certain amount of pressure. This is true because the solubility of a gas in a liquid is higher at elevated pressures. When the pressure on a carbonated beverage is released or reduced the gas dissolved therein leaves solution more readily and creates foam.

Pressure can be maintained on carbonated beverages up to the point of dispensing it by forcing the beverage through a length of conduit of a lesser diameter than the conduit from which it was dispensed from the holding vessel. A significant portion of foam which is present at the time the carbonated beverage is dispensed from the vessel will be reabsorbed by the carbonated beverage by the time it is dispensed for the consumer.

However, neither the cooling or pressurization of the carbonated beverage alone is sufficient to satisfactorily reduce foam. There is a need for a portable apparatus which provides for the dispensing of cooled, non-foamed carbonated beverages in an economical manner.

Portable beer cooling and de-foaming apparatuses known in the art are sized to fit onto a trailer that can be transported across a golf course for example. It would be especially convenient if such apparatuses could be made smaller and lighter such that they could be transported manually by individual users. It would be advantageous to make these apparatuses small enough to place in an ice bath formed in a convention potable cooler.

There is therefore a need for a miniature beer cooling and de-foaming apparatus that is manually transportable and small enough to fit into a container that is also manually transportable.

SUMMARY OF THE INVENTION The present invention relates to an apparatus for cooling a carbonated beverage from a keg and for continuously delivering non-foamed carbonated beverage. The apparatus includes a conduit that is attachable to the keg and which has a varying diameter. The conduit is submersible in a cooling fluid and has a submersible pump that generates a flow of cooling fluid over the conduit for heat exchange. The apparatus is small and compact so that it can easily be transported manually.

According to an aspect of the present invention there is provided a portable apparatus, receivable in an ice bath, for cooling a carbonated beverage stored in a container and dispensing non-foamed carbonated beverage from the container. The apparatus comprises a housing defining a elongate chamber having first and second ends. Each of said first and second ends defines an opening for communicating with an exterior of the housing. The housing has a perforated external wall adapted to allow a flow of a cooling fluid through the external wall but it is substantially impervious to ice particles. The apparatus also has an elongate conduit located in the chamber that communicates between the first and second ends of the housing. The conduit has a first end for forming an attachment to the beverage containing container and a second end that forms a seal with said opening at said second end of the housing for delivering cooled and non-foamed carbonated beverage from the housing to the exterior of the housing. An agitator is located in the chamber for circulating the cooling

fluid against the conduit. The agitator creates a turbulent flow pattern of cooling fluid against the conduit thereby maximizing heat exchange across said conduit.

According to another aspect of the present invention, a non-porous sleeve which is preferably stainless steel foil is attached to a portion of the housing at the second end thereof. This prevents cooling fluid from escaping from the chamber at the second end thereby allowing the agitator to generate a turbulent flow pattern against the external surface of the conduit as cooling fluid circulates against the second end of the housing.

According to another aspect of the present invention, the conduit includes a section of decreased inner diameter of the conduit. Preferably, the conduit has a length of substantially at least 70 feet and a section of decreased inner diameter at regions at substantially 5 feet and at substantially 65 feet along said length.

DESCRIPTION OF THE DRAWINGS The invention is described with reference to the accompanying drawings in which: Figure 1 is a perspective view of a preferred embodiment of the present invention mounted in an ice bath; Figure 2 is a perspective view with portions cut away, of the preferred embodiment; and Figure 3 is a cross-section view of the preferred embodiment taken along the line 3-3 of Figure 2.

DESCRIPTION OF PREFERRED EMBODIMENTS The description which follows is of an apparatus for cooling and dispensing beer but it is to be understood that the apparatus of the invention is not limited to one for cooling and dispensing beer. The apparatus can be used to cool and dispense other carbonated beverages such as non-alcoholic and alcoholic drinks. The apparatus can for example be used to dispense carbonated soft drinks and spritzers.

Beverage cooler 2 is lightweight and sized to be manually portable. It is preferably employed as part of an assembly 1 as shown in Figure 1. The beverage cooler 2 is preferably placed in

an ice bath 6. The ice bath 6 contains a cooling fluid which is preferably water 10 and ice 12.

The beverage cooler 2 is coupled to a beer keg 13 through in flow hose 18 and keg coupler 45. Beer is dispensed from beverage cooler 2 through out flow hose 20 and tap 34 from which beverage within the keg and cooler discharge. Preferably hoses 20 and 22 are composed of braided polyvinyl chloride.

Beer within the keg 45 is preferably maintained under pressure by means of an air compressor (not shown). The air compressor can be a 12 Volt air compressor. The air compressor can employ carbon dioxide or beer gas. Beer gas is usually composed of from about 65 to 75 percent nitrogen and the remainder carbon dioxide. Alternatively, beer within the keg 45 can be maintained under pressure by means of beer gas stored in a conventional pneumatic or gas cylinder (not shown). The gas is introduced into the interior of the keg 14 through a hose which extends from the cylinder to the keg. The preferred pressure of beer gas is about 45 to 55 p. s. i. The pressure of beer gas is most preferably 47 p. s. i. Preferably, a pressure switch is employed that switches on and off to avoid the need to use a heavy cylinder. Alternatively, a nozzle and pressure gauge (not illustrated) both of conventional construction are provided in the gas line so that the pressure within the keg can be monitored and controlled.

As shown in Figure 2, the beverage cooler 2 includes a housing 38 having an external wall 36.

The housing also has a first end 41 and a second end 43. The external wall 36 defines perforations 28 formed therein that are dimensioned to allow a flow of water through the perforations 28 but to prevent ice from passing through the perforations. A non-porous sleeve 34 is placed over the external wall 36 at the first end 41 of the housing 38 in order to prevent water from passing through the perforations 28 at the second end of the housing. Preferably, the sleeve is made of stainless steel foil 34. However, any material that prevents the passage of water is acceptable.

A conduit 40 is located in the housing 38. The conduit is preferably a coil that extends from the first end 41 of the housing 38 to the second end 43 of the housing 38. The coil has a point of entry 48 at which beer enters the coil 40. The inner diameter of the coil is smaller than the inner diameter of the inflow hose 18. Preferably, the inner diameter of the inflow hose 18 is 3/8 inch and the inner diameter of the coil is 1/4 inch. The inflow hose 18 and the coil 40 may be interconnected by a joint of conventional construction. Preferably, the coil 40 is composed of stainless steel and has a constant inner diameter. The coil is connected to the out flow hose 20 by conventional means. The out flow hose 20 preferably has an inner diameter

of 3/16 inch. There is therefore a constriction where the inflow hose 18 is connected to the coil 40 and a further constriction where the coil 40 connects to the out flow hose 20. The conduit 40 communicates to the exterior of the housing through sealed openings in the first and second ends of the housing.

The conduit 40 is preferably about 60 to about 70 feet in total length. The conduit 40 defines a central inner passageway 55 as shown in Figures 2 and 3. The passageway 55 defines a central longitudinal axis relative to the housing 38. The conduit 40 is coiled into a compact arrangement so that the conduit 40 can fit into the housing 38. Preferably, the conduit is coiled in an arrangement such that it forms three wraps around the passageway 55, as shown in Figure 3.

An agitator which is preferably a submersible pump 50 is located in the housing 38 as shown in figures 2 and 3. The pump 50 is positioned to pump cooling fluid into the passageway 55 such that a flow of cooling fluid is generated through the passageway and against the second end of the housing. The water 10 circulates freely around the pump 50 but the ice particles 12 are prevented from contacting and damaging the pump because they are too large to penetrate through the perforations 28 in the housing 38. A pump suitable for causing the water and ice particles to circulate is submersible pump model V500 no. 4204 sold by Attwood Company.

The pump is preferably powered by a 12 volt rechargeable battery. Alternatively, a 120 Volt fountain pump can be used.

Cooled beer flows from the out flow hose 20 to dispensing nozzle 24. The dispensing nozzle 24 is of conventional construction and is spring-loaded closed. Such a dispensing nozzle 24 ensures that pressure within the line through which beer flows is maintained at the desired value at all times except when the tap is opened to dispense beer.

The beer cooler described above is capable of cooling beer from ambient temperature to a temperature in the range of about 32 to 34 degrees F. This is the range generally favoured by most consumers of beer brewed in North America. Thus the temperature of the beer in the keg will be ambient while the temperature at dispensing nozzle 24 will be about 32 to about 34 degrees.

In operation, beer flows from keg 15, through the keg coupler 45 to in flow hose 18. The beer flows from the in flow hose 18 to the conduit 40. Since there is a constriction at this point, the pressure on the beer is increased thus keeping the carbon dioxide gas in solution.

From the conduit 40, the beer flows through the outlet hose 20. There is a second constriction at this point that further increases the pressure on the beer thus maintaining the carbon dioxide gas in solution. The outlet hose 20 is connected to the dispensing nozzle 24 from which the beer may be selectively discharged. Any gases which have escaped from the beer while it is stored in the keg 15 are entrained into the beer by way of forcing the beer under pressure through hose 18, conduit 40 and hose 20.

The conduit 40 is cooled by the liquid and ice mixture as the mixture is agitated around the coil. Rapid and thorough heat exchange along the entire length of the coil is achieved by the continuous and uninterrupted flow of the chilled liquid portion of the mixture over the coil.

The positioning of the pump is such that the pump discharges the chilled water through the passageway 55 and against the first end 41 of the housing 38. The water impacts the first end 41 with sufficient power to be deflected over the coil. The sleeve 34 prevents water form escaping at the first end 41 of the housing and helps to generate the preferred turbulent flow pattern of water over the conduit 40. Water can escape back into the ice bath by leaving through perforations 28 near the second end 43 of the housing. The water impacts the conduit 40 first near the first end 41 where the beer is at its warmest having just entered the conduit.

This improves the cooling effect of the system.

The drawings and description are intended to be illustrative of one way in which the subject invention may be put into practice. They are not intended however to limit the scope of the invention.