PROCESS & QUALITY IMPROVEMENT

GOALS:

• APPARENT ATTENUATION MODULATION : 85%, 90%, 95% AND > 100% BEER WITH 5% ALCOHOL V/V AND +/- 9°P (OG):

– Attenuation modulation

• BITTERNESS AND HOP AROMA MODULATION:

– IPAs – PF-MIX-HOP-NA-M1 – PF-MIX-HOP-CS-HF

• COLLOIDAL STABILITY IMPROVEMENT COLLOIDAL STABILITY IMPROVEMENT (PROTEIC CLOUD, ALPHA AND BETA-GLUCANES):

– In the brewhouse – Tannox-Brew – Papain-Clarase – Labilase

• EXTRACT YIELD IMPROVEMENT (WORT & BEER):

– In the brewhouse – Glucanylase – Guminase – Guminase P

• FOAMING POWER, FOAM STABILITY AND LACING IMPROVEMENT FOAMING POWER, FOAM STABILITY AND LACING IMPROVEMENT:

 – Tetrasol – Stabilfoam

• IMPROVEMENTS OF NABLABS

– NA Beers

• PALATE FULLNESS MODULATION:

– PF-MIX-HOP-NA-M1 – PF-MIX-HOP-CS-HF

• CRAFT BEERS style PRODUCTION « BRAND FINAL TOUCH : WHITE BEER, KRIEK, BROWN BEER, ETC.

– New Beer Creation – Brand Final Touch Topic

• NABLABs CRAFT BEERS style PRODUCTION « BRAND FINAL TOUCH : WHITE BEER, KRIEK, BROWN BEER, etc

– NA Beers

• STALING RESITANCE IMPROVEMENT:

– Anti-staling topic – PF-MIX-HOP-NA-M1 – PF-MIX-HOP-CS-HF

• RAW GRAINS AT HIGH LEVELS UP TO 100%:

 – Glucanylase – Guminase – Guminase P – Liquamyl T – Maltosylase – Glucosylase – Sorgamyl – Sorgainase