Brewing Yeasts

Top fermentation beers, for instance, Ale, IPA, Stout and Porter. Low‐middle ester production (> 22^°C fruity flavor).

Top fermentation beers, for fruit and ester style beers, for instance, saison, IPA, DIPA, Belgium styles beers and fruit-based styles. Strong, fruity flavors build at temperature level > 22^°C.

The most popular strain for bottom fermented lager beer brewing worldwide.

For bottom-fermented beers like European Lager, with low ester production.

Bottom fermentation and Classic Pilsner style beers.

Top fermentation American style beers, such as, Ale, IPA, DIPA, Brut‐IPA, Stout and Porter.

Top-fermenting German wheat beer, Bavarian style.

Yeast nutrients

Increases freely assimilable nitrogen, stimulates yeast propagation and adsorbs fermentation‐inhibiting substances. Specially developed to compensate fluctuations in the annual quality of the raw material malt.
Dose: 10 ‐ 30 g/100 Lt.

Clarification - Stabilization

Special silica sol to improve clarification and filterability during the brewing process. Dose: 20 ‐ 160 mL/hL.

Different silica gels for chemical and physical stability, targeting different proteins.

Insoluble polyvinylpolypyrrolidone to remove phenolic substances and their oxidation products.

Foam stabilization

Prevents gushing through precipitation of oxalic acid and proteins. Genuine alternative to calcium chloride and calcium sulphate. Improves hop yield and drinkability. No deterioration of the chemical‐physical stability and shelf life.
Dose: 30 ‐ 100 g/ hL wort.

Arabic gum in liquid form. Even minuscule doses significantly improve beer foam. Can be added to the pressure tank even after filtration.

Enzymes

Thermostable bacterial a-amylase for starch. For brewing with raw grain, with a high activity starting at 45^°C.
Dose: 80 ‐ 240 mL/ton adjunct.

Glucoamylase from Aspergillus niger for the saccharification of starch and Brut IPA production.

Thermostable fungal β‐glucanase.
Dose: 200 ‐ 400 mL/ton malt.

Fungal pentosanase and β‐glucanase, that lowers viscosity improving filterability, particularly in beers using raw grains, or malted wheat, rye, oat, or corn.

Highly active ß‐glucosidase, for the enhancement of hop flavor and aroma. Especially effective in “dry‐hopped” beers
Dose: 10 ‐ 20 mL/hL.

Antioxidant

Special product (SO₂ and ascorbic acid) γto protect against oxidation and for the preservation of the aroma potential..
Dose: 10 ‐ 20 mL/hL.

Filtration

Diatomaceous earth in varying degrees of fineness depending on requirements.

Perlite in varying degrees of fineness depending on requirements.

Pure cellulose-based filtration aid in varying degrees of fineness depending on requirements. Qualitative and ecofriendly alternative of kieselguhr.