Why Use Staze?
Some beer styles, such as NEIPAs and wheat beers, rely on haze for their signature appearance and mouthfeel. However, natural haze can be unstable, leading to clarity issues over time. Staze offers a controlled and permanent haze formation, reducing the risk of clarity fluctuations while also helping to preserve hop character and overall beer stability.

How It Works:
Stable Haze Formation: Staze contains hydrolysable tannic acid from tree galls or leaves, which binds to haze-active proteins in beer, ensuring a long-lasting and controlled haze.
Antioxidant & Metal Chelation: Staze acts as a natural antioxidant, binding metal ions like iron and copper, which prevents oxidative reactions that cause off-flavors and reduce beer freshness.
Flavor & Freshness Protection: By neutralizing oxidation catalysts, Staze helps prevent the degradation of hop aroma, bitterness, and overall beer character, ensuring a fresher taste for longer.

Application in Brewing:
Staze is added during beer maturation to ensure optimal haze stability. It can be dosed in two ways:During Transfer from Fermentation to Maturation: Staze solution is added inline during transfer, followed by CO₂ sparging for 15-30 minutes to ensure even distribution.
Via the Bottom of the Uni-Tank: After adding the Staze solution, proper agitation is necessary to fully integrate it into the beer.

Dosage Recommendations:
Typical dosage: 3–6 g/hl (overdosing may lead to excessive flocculation and unwanted clarification).
Addition during bottling is possible but may lead to slight sedimentation in bottles.
Avoid adding Staze before the whirlpool stage, as it may interfere with protein stabilization.
By incorporating Staze into your brewing process, you can ensure a consistent haze, fresher flavors, and a longer shelf life for your hazy beer styles.

Added at both the mash and the boil, Brewty:

• In the mash: Chelates metal ions like iron, reducing oxidation and improving flavor stability. It also precipitates haze-active proteins, leading to more efficient lautering and higher extract yields.
• In the boil: Binds with haze-active proteins to improve clarity and beer stability. When combined with carrageenan, it enhances protein precipitation, further reducing haze.

With a low dosage rate (1.5–4 g/hl) and easy solubility, Brewty streamlines brewing efficiency while ensuring a cleaner, clearer final product. An essential stabilizer for brewers aiming for long-term consistency and superior beer quality.

ISY Enhance – The Premium Solution for Boosting Beer Quality

AB Vickers ISY Enhance is an innovative product specifically developed to enhance the quality of beer across all styles. As an inactive yeast autolysate, it is carefully formulated to increase body, mouthfeel, and drinkability, making it a versatile addition to the professional brewer’s toolkit. Whether you’re crafting hop-forward styles, low-alcohol beers, or looking to enhance the texture and balance of any brew, ISY Enhance provides a smooth and clean finish with improved flavor perception.

How Does It Work?

The key to ISY Enhance lies in its composition. This product is rich in polysaccharides and mannoproteins, which are natural components of yeast. These elements work by binding to polyphenols, reducing harsh bitterness and astringent flavors. By incorporating ISY Enhance into your brewing process, you can soften the impact of bitter hops, balance bold flavors, and create a smoother, more enjoyable drinking experience for your customers.

One of the primary benefits of ISY Enhance is its ability to increase mouthfeel. This means that your beer will feel fuller and more satisfying on the palate, even in lighter or low-alcohol styles. For brewers looking to produce non-alcoholic beers or lighter beers with more character, ISY Enhance offers a solution that ensures complexity and body without compromising the overall drinking experience.

Key Benefits:

• Improved Mouthfeel and Drinkability: ISY Enhance helps to create a smoother, fuller mouthfeel, which is essential for delivering a high-quality beer, no matter the style.
• Reduced Harsh Flavors and Astringency: It reduces bitterness and harshness, allowing for a more balanced, clean flavor profile, especially important in hoppy or bitter beer styles.
• Increased Body and Complexity in Lighter Beers: Ideal for low-alcohol and non-alcoholic beers, ISY Enhance adds depth and body, making lighter styles more appealing to drinkers.
• Greater Balance and Enhanced Flavor Perception: By improving overall flavor harmony, this product ensures that your beer delivers a more satisfying and enjoyable taste experience.

Key Applications:

• Hoppy Styles: For brewers working with hop-forward beers, ISY Enhance helps to smooth out any harsh bitterness, providing a more balanced and drinkable product without sacrificing hop character.
• Low/Non-Alcoholic & Light Beers: ISY Enhance is perfect for adding body and complexity to lighter beer styles, ensuring they still deliver a full drinking experience even with lower alcohol content.
• Any Beer Style: Regardless of the type of beer you produce, ISY Enhance improves mouthfeel and drinkability, resulting in a premium product that customers will appreciate.

Why Choose ISY Enhance?

As an inactivated specific yeast autolysate, ISY Enhance is composed entirely of yeast-derived ingredients, making it a natural and effective solution for improving beer quality. It is also gluten-free, ensuring that it can be used in a wide range of brewing environments without concern for dietary restrictions.

ISY Enhance is designed for flexibility in use. It can be added at various stages of the brewing process, including the end of the kettle boil, during wort transfer, or later in the fermentation process, such as during dry hopping. This makes it easy to integrate into your current brewing operations without the need for major adjustments.

The recommended dosage varies depending on the beer style you’re producing. For lighter beers and high-sugar fermentations like hard seltzer, a lower dosage (20-30 g/hL) is typically sufficient. For full-bodied beers and hoppy styles, higher dosages (30-40 g/hL) may be used to achieve optimal results.

Conclusion

AB Vickers ISY Enhance is an essential tool for professional brewers looking to elevate the quality of their beers. Whether you’re seeking to enhance body and mouthfeel, reduce bitterness, or add complexity to lighter styles, ISY Enhance offers a reliable and effective solution. Its versatility and ease of use make it a valuable addition to any brewing process, helping you create beers that are not only flavorful but also balanced and enjoyable to drink.

Application and rates of use
Due to the unique nature of different yeast strains and the constraints of the production
process the requirements for Nutromix tablets are varied. It is advised that trials are
carried out to determine the precise usage rate. This normally lies in the range of 20 to 40
tablets (50—100g) per 16hl (10 UK barrel) brew. A high rate may be required for a short
period, after which the rate of addition can be significantly reduced. With regular use, low
rates can be effective in preventing nutrient deficiencies. Addition of quantities in large
excess of this may exceed the permitted limits for zinc and manganese.
Nutromix tablets should be added either to the kettle during boiling or to the hot wort prior
to cooling. Nutromix tablets may be added to cold wort but will take much longer to
dissolve. If Nottingham Ale Yeast is used the product should NOT be mixed with the yeast
whilst it is being reconstituted.
Storage and shelf life
• Store in cool conditions away from direct sunlight
• Keep in original container
• Keep containers sealed when not in use
• The shelf life at the recommended storage conditions is at least two years

When yeast is handled and stored correctly, reusing it can yield significant cost savings and quality advantages. However, to achieve the best outcomes, it is always advisable to provide yeast with proper nourishment. Neglecting the yeast’s nutritional needs can lead to various flavor defects in beer, underscoring the importance of ensuring it has everything it requires.

Benefits of using our yeast nutrients include:
– Enhanced viability during storage.
– Reduced lag phase, leading to faster fermentation initiation.
– Consistent fermentation performance.
– Reliable flocculation, aiding in the settling of yeast and clarity of the final product.

Furthermore, Trizyme effectively tackles problems associated with sluggish or incomplete fermentations, as well as issues related to altered yeast cropping and yeast suspension levels.

In the case of cask conditioning, Trizyme helps combat slow fining, loose bottoms, and a lack of overall brilliance. These symptoms may arise from the use of barley varieties that are not inherently suitable for achieving a well-balanced modification. Trizyme offers a triple approach to tackle such problems at the earliest stages possible.

Additionally, Trizyme can be employed alongside non-malted adjuncts to provide the essential α-amylase and ß-glucanase enzymes required for producing high-quality worts with satisfactory extract levels.

DeHaze Gluten free and stabiliser enzyme

Brewers Clarity contains fungal endopeptidase enzyme for gluten-free beer production. This enzyme only cleaves haze sensitive polypeptides at the carboxyl end of the amino acid proline. It’s also the enzyme used to produce most of the gluten reduced beers you see on the market today.

Brewers clarity can be used with all kinds of malts and other raw materials. The product is added to cooled wort at the beginning of fermentation.

Benefits
 Prevents chill haze
 No other beer parameters are affected
 Increases production capacity
 Eliminates the cold stabilisation procedure

The pH range for the activity of Glucanase is approximately from 3.5 – 6.5, with an optimum performance at pH 5.5. The exact pH optimum will depend on process variables, including temperature, time, substrate nature and concentration.

How much of the product to add and where to add it?

Brewhouse

Glucanase should be added directly to the mash at between 0.5kg and 1kg/tonne of grist, depending upon the level of β-glucans present and the composition of the mash.

Fermentation

In a fermentation vessel, Glucanase can be used at a rate between 7 and 20ml/hl, dependent upon the gravity of the beer and amount of glucan.

Conditioning

In a conditioning tank, Glucanase can be used at a rate between 7.5 and 20ml/hl.

Benefits
• Increases attenuation and alcohol yield
• Improved wort fermentability
• An alternative to priming sugar
• Increases filterability
• Improves beer shelf life
• Ideal for use in packaged beers
• Reduces process time

TIP- Although optimum temperatures are suited to mashing, the enzyme will still work at fermentation temperatures. Thus, addition into the fermentation vessel will ensure complete dryness. For example, a 55 gravity wort ( ῀ 13.75 Plato) will produce a beer of ῀7.2% ABV.