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:
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APPARENT ATTENUATION MODULATION : 85%, 90%, 95% AND > 100% BEER WITH 5% ALCOHOL V/V AND +/- 9°P (OG):
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BITTERNESS AND HOP AROMA MODULATION:
– IPAs – PF-MIX-HOP-NA-M1 – PF-MIX-HOP-CS-HF
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COLLOIDAL STABILITY IMPROVEMENT COLLOIDAL STABILITY IMPROVEMENT (PROTEIC CLOUD, ALPHA AND BETA-GLUCANES):
– In the brewhouse – Tannox-Brew – Papain-Clarase – Labilase
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EXTRACT YIELD IMPROVEMENT (WORT & BEER):
– In the brewhouse – Glucanylase – Guminase – Guminase P
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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
For more information please contact our technical team: technicalteam@cbsbrew.com