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PROCESS & QUALITY IMPROVEMENT

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PROCESS & QUALITY IMPROVEMENT

Our ingredients, our know-how and technical assistance can help you to reach several goals.
we invite you to read our topic: Why and when to use exogenous enzymes in the brewery

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:

IPAsPF-MIX-HOP-NA-M1PF-MIX-HOP-CS-HF

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

In the brewhouseTannox-BrewPapain-ClaraseLabilase

  • EXTRACT YIELD IMPROVEMENT (WORT & BEER):

In the brewhouseGlucanylase – GuminaseGuminase P

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

 – TetrasolStabilfoam

  • IMPROVEMENTS OF NABLABS

NA Beers

  • PALATE FULLNESS MODULATION:

PF-MIX-HOP-NA-M1PF-MIX-HOP-CS-HF

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

New Beer CreationBrand Final Touch Topic

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

NA Beers

  • STALING RESITANCE IMPROVEMENT:

Anti-staling topicPF-MIX-HOP-NA-M1PF-MIX-HOP-CS-HF

  • RAW GRAINS AT HIGH LEVELS UP TO 100%:

 – GlucanylaseGuminaseGuminase PLiquamyl TMaltosylaseGlucosylaseSorgamylSorgainase

 For more information please contact our technical team: technicalteam@cbsbrew.com

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