Stabiliser – GoodBeer Solutions https://goodbeer.solutions/en/ We craft with you Wed, 18 Mar 2026 14:43:47 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://goodbeer.solutions/wp-content/uploads/2024/07/cropped-favicon-32x32.png Stabiliser – GoodBeer Solutions https://goodbeer.solutions/en/ 32 32 MashLife™ – Murphy and Sons https://goodbeer.solutions/en/product/mashlife-murphy-and-sons/ Tue, 03 Mar 2026 14:41:52 +0000 https://goodbeer.solutions/?post_type=product&p=3596 It selectively binds iron and copper early in the brewing process, limits reactive oxygen species formation, and improves flavour, colour and colloidal stability — without adding flavour or colour.]]> Oxidation is one of the silent killers of beer quality.
Loss of hop brightness. Muted aroma. Early staling. Colour shift. Light-struck defects.

MashLife™ is a natural polyphenolic extract derived from pomegranate that strengthens your beer’s antioxidative protection from the very beginning of the brewing process.

By selectively complexing pro-oxidative metals such as iron and copper, MashLife™ limits the formation of reactive oxygen species (ROS) and slows flavour degradation during storage and transport

Unlike generic antioxidants, MashLife™ also binds haze-forming thiol-containing proteins, improving colloidal stability while preserving hop bitterness and fresh character.

This is not cosmetic stability.
This is structural oxidative control.

 

How MashLife™ Works

MashLife™ operates through selective chelation and protein interaction:

  1. Complexation of iron and copper at the start of the brewing process

  2. Limitation of radical chain reactions responsible for oxidative staling

  3. Selective binding of thiol-containing haze proteins

  4. Preservation of hop-derived compounds

Used early, it reduces downstream oxidative load — meaning less flavour collapse months later.

If you export, distribute widely, or simply want shelf-life insurance, this is a strategic addition to your brewhouse.

Application & Dosage

Preparation

Prepare a 10% solution using water at approximately 50°C to improve solubility

Recommended Addition Points

Kettle Addition
• Add shortly before boiling, before hop addition

Split Addition (Recommended for Higher Doses)
• 50% added to brewing water before raw materials
• 50% added to kettle shortly before boiling

Typical Dosage Rates

• 1–2.5 g/hl for pale beers
• 2–4 g/hl for dark or high gravity beers

Who Should Use MashLife™?

  • Breweries exporting beer

  • Breweries with longer distribution chains

  • High-hopped styles sensitive to oxidation

  • Breweries seeking colour stability in pale lagers

  • Breweries aiming for extended shelf-life without sensory compromise

If your beer sits warm in retail at 22°C for weeks, this matters.

]]> DeHaze Gluten free and stabiliser enzyme https://goodbeer.solutions/en/product/dehaze-gluten-free-enzyme/ Mon, 11 Aug 2025 14:51:54 +0000 https://goodbeer.solutions/?post_type=product&p=3295 DeHaze is a specific enzyme that breaks down proline-rich proteins responsible for gluten presence and chill haze formation.
When added to cooled wort before yeast pitching, DeHaze enables the production of low-gluten beers (≤ 20 ppm) while preserving aroma, colour, and foam.
Additionally, it improves colloidal stability and extends beer shelf-life, while reducing the need for prolonged cold conditioning.

 

Kettle fining

Benefits

  • Effective gluten reduction down to ≤ 20 ppm

  • Fully preserves flavour, colour, and foam

  • Prevents chill haze and improves stability

  • Reduces cold conditioning time and energy

  • Suitable for all beer styles and wort types

Usage

  • Add to cooled wort directly in the fermenter before pitching yeast

  • Recommended dosage: 1–5 g/hl depending on wort and desired effect

  • Test each batch in a certified lab for gluten free validation

Packaging
1 kg, 5 kg

Storage
0–10 °C, protected from light – Shelf life: 24 months

]]> Ascorbic Acid E300 https://goodbeer.solutions/en/product/ascorbic-acid-e300-murphy-and-son/ Tue, 24 Sep 2024 13:20:57 +0000 https://goodbeer.solutions/?post_type=product&p=3055 Application and rates of use
Solutions of Ascorbic acid should always be freshly prepared and treated into the bulk of
the beer without delay, if possible metering into the flow of beer to tank. Anti-oxidant
treatment is more efficient when added before the beer has had contact with air, i.e. as
soon as practicable after fermentation. Addition of the material prior to cold storage is
common practice, in which case the anti-oxidant should be added when the tank is almost
full to minimise contact with air.
Rates of addition are typically within the range of 2.0 to 5.0 grams per hectolitre,
dependant upon the residual oxygen level in the beer, the degree of contact with air post
treatment and the required shelf-life of the product.
Storage and shelf life
 Store in cool conditions away from direct sunlight
 Keep in original container
 Keep containers sealed when not in use
 Storage temperature is 5°C to 30°C
 The shelf life at the recommended storage temperature is at least one year from the
date of manufacture
PRODUCT ASCORBIC ACID PRODUCT C

]]> Metabs (5kg) metabisulfite E223 https://goodbeer.solutions/en/product/metabs-5kg/ Tue, 14 Nov 2023 22:16:00 +0000 https://goodbeer.laboratoire.digital/?post_type=product&p=287 Metabisulfite (Metabs) serves as a preventive measure against biological spoilage and the growth and reproduction of microorganisms. Its antioxidant properties contribute to increased stability and an extended shelf life for beer.

Additionally, Metabs proves useful for eliminating free chlorine present in tap water, which has the potential to cause chlorophenolic off flavors in beer.

Furthermore, Metabs can be utilized to preserve the freshness of empty casks during storage.

]]>