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Joseph A Zimlich

from Louisville, KY
Age ~70
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Also known as:
Joseph Anthony Zimlich, Joseph Rd Zimlich, Joseph C Zimlich, Joseph S Zimlich, Joseph A Zimilich, Joe Zimlich
Phone and address:
2402 Fallsview Rd, Louisville, KY 40207
(502) 295-0414
Related to:
Bruce D Zimlich, 61Michele R Shiley, 61Mary K Zimlich, 63Dwain Fiaschetti, 76Debra M Fiaschetti, 73Debbie A Zimlich, 69Timothy D Shiley, 41Brent A Fiaschetti, 47James FiaschettiRenee Lowrey, 41Mark R Zimlich, 41Danielle T Hosfeld, 35Harper C ShileyTimothy M Zimlich, 64Jamie Fiaschetti, 76Jessica A Douglas, 43Lucille M Zimlich, 87Jessica A Zimlich, 50
Connected to:
Joshua A Zimman, 65Anita D Zimmer, 49Cathy A Zimmer, 45Chelsie Zimmer, 33Connie J Zimmer, 74Corinne Zimmer, 28Daniel J Zimmer, 63Darwin L Zimmer, 60Felicia A Zimmer, 71Ian W Zimmer, 39

Joseph Zimlich Phones & Addresses

  • 2402 Fallsview Rd, Louisville, KY 40207 (502) 295-0414
  • Jeffersontown, KY
  • Nancy, KY
  • Pleasureville, KY
  • Menlo Park, CA

Resumes

Resumes

Joseph Zimlich Photo 1

Airport Operations Worker

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Location:
1131 Standiford Ave, Louisville, KY 40213
Industry:
Aviation & Aerospace
Work:
Napa County
Airport Operations Worker
Education:
San Jose State University 2004 - 2009
Bachelors, Bachelor of Science, Aviation
Skills:
Customer Service
Aviation
Time Management
Logistics
Microsoft Excel
Microsoft Office
Business Development
Sales
Inventory Management
Data Entry
Shipping
Packing
Office Management
Leadership
Training
Aerospace
Aircraft
Commercial Aviation
Flight Safety
Management
Logistics Management
Certifications:
Federal Aviation Administration - Faa
Advanced Ground Instructor
Joseph Zimlich Photo 2

Joseph Zimlich

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Business Records

Name / Title
Company / Classification
Phones & Addresses
Joseph Zimlich
Principal
Zimmie S Repair Service
Services-Misc
7816 Fern Gdn Way, Louisville, KY 40291
Joseph Zimlich
Manager
T&J MANAGEMENT LLC
Management Services
2402 Fallsview Rd, Louisville, KY 40207
Joseph A. Zimlich
Incorporator
EXCALIBUR, INC
2604 Ballad Blvd, Louisville, KY 40299

Publications

Us Patents

Fiber-Containing Food Product And Process For Producing It From A Portion Of By-Product Of Alcohol Production Process

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US Patent:
54397014, Aug 8, 1995
Filed:
Apr 15, 1994
Appl. No.:
8/228366
Inventors:
Joseph A. Zimlich - Louisville KY
Assignee:
Brown-Forman Corporation - Louisville KY
International Classification:
A23K 106
A23L 1105
A23L 1186
US Classification:
426624
Abstract:
A process for manufacturing flavors from the spent mash of a fermentation mixture is provided wherein the spent mash of the fermentation mixture after distillation is separated into two constituent portions, the thin stillage and the wet distillers' grains. The thin stillage portion is then combined with a base to adjust pH thereof to between about 7 and about 11. The pH-adjusted thin stillage portion is then cooked at a temperature between about 130. degree. F. and about 210. degree. F. for a period of about 4 to about 14 hours. The cooked solution is concentrated in an evaporator until about 30% wt. solids level is obtained. The product is then dried to about 5-about 10% wt. moisture content. The product obtained has different flavors, depending on the base added and the pH of the cooking step. If the base is sodium hydroxide, the product has a bland, sweet or yeasty flavor if the pH is 8.

Oak Aged Alcoholic Beverage Extract

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US Patent:
61327883, Oct 17, 2000
Filed:
Jul 21, 1995
Appl. No.:
8/505457
Inventors:
Joseph A. Zimlich - Louisville KY
Assignee:
Brown-Forman Corporation - Louisville KY
International Classification:
C12G 307
C12G 308
US Classification:
426424
Abstract:
An extract of a mature oak aged alcoholic beverage is produced by adding a food grade solvent, such as ethyl acetate, to the alcoholic beverage and mixing the two liquids. The resulting mixture is allowed to separate into two layers, a first layer and a second layer. The first layer, including the food grade solvent, is separated from the second layer. The solvent is then removed from the first layer to produce the extract. The extract can be added to a less costly alcoholic beverage, such as grain neutral spirits, or sugar beet spirits, to produce a beverage having the taste of a mature oak aged alcoholic beverage.

Product And Process Of Making A Product Flavored Using A By-Product Of Alcohol Production

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US Patent:
53167821, May 31, 1994
Filed:
Oct 21, 1992
Appl. No.:
7/964088
Inventors:
Joseph A. Zimlich - Louisville KY
Assignee:
Brown-Forman Beverage Company - Louisville KY
International Classification:
A23K 106
A23L 1105
US Classification:
426624
Abstract:
A process for manufacturing flavors from the spent mash of a fermentation mixture is provided wherein the spent mash of the fermentation mixture after distillation is separated into two constituent portions, the thin stillage and the wet distillers' grains. The thin stillage portion is then combined with a base to adjust pH thereof to between about 7 and about 11. The pH-adjusted thin stillage portion is then cooked at a temperature between about 130. degree. F. and about 210. degree. F. for a period of about 4 to about 14 hours. The cooked solution is concentrated in an evaporator until about 30% wt. solids level is obtained. The product is then dried to about 5-about 10% wt. moisture content. The product obtained has different flavors, depending on the base added and the pH of the cooking step. If the base is sodium hydroxide, the product has a bland, sweet or yeasty flavor if the pH is 8.

Oak Aged Alcoholic Beverage Extract And Accelerated Whisky Maturation Method

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US Patent:
20020168446, Nov 14, 2002
Filed:
Mar 22, 2002
Appl. No.:
10/103103
Inventors:
Joseph Zimlich - Louisville KY, US
William Effler - Louisville KY, US
Assignee:
BROWN-FORMAN CORPORATION - Louisville KY
International Classification:
C12C011/00
US Classification:
426/011000
Abstract:
An extract of an oak aged alcoholic product is produced by a process using a food grade solvent or a process which does not use a food grade solvent. The process using a good grade solvent includes adding a food grade solvent, such as ethyl acetate, to the oak aged alcoholic product and mixing the two liquids. The resulting mixture is allowed to separate into two layers, a first layer and a second layer. The first layer, including the food grade solvent, flavors, color, alcohol (i.e., ethanol) and water, is separated from the second layer. The solvent is then removed from the first layer to produce the extract. In the process which does not use a good grade solvent, the oak aged alcoholic product having proof of about 80—about 120 has at least some of its wood notes and color removed to produce an intermediate product. Substantially all water and alcohol is then removed from the intermediate product. In another process for producing the extract without a food grade solvent an intermediate proof-adjusting step is added after the step of removing the wood notes and color and before the step of removing the water and alcohol. The extract can be added to a less costly alcoholic beverage, such as grain neutral spirits, or sugar beet spirits, to produce a beverage having the taste of a mature oak aged alcoholic beverage. Also disclosed is an accelerated whisky maturation method, including combining an alcoholic distillate with toasted oak chips, heating and aerating and/or oxygenating the resulting mixture to produce an accelerated oak aged alcoholic product. The toasted oak chips are then removed.
Control profile
Joseph A Zimlich from Louisville, KY, age ~70 Get Report