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

Lorsque la levure est manipulée et stockée correctement, sa réutilisation permet de réaliser d’importantes économies et d’améliorer la qualité. Toutefois, pour obtenir les meilleurs résultats, il est toujours conseillé de nourrir correctement les levures. Négliger les besoins nutritionnels de la levure peut entraîner divers défauts de goût dans la bière, ce qui souligne l’importance de veiller à ce qu’elle dispose de tout ce dont elle a besoin.

Les avantages de l’utilisation de nos nutriments pour levures sont les suivants :
– Amélioration de la viabilité pendant le stockage.
– Réduction de la phase de latence, ce qui permet un démarrage plus rapide de la fermentation.
– Performances de fermentation constantes.
– Floculation fiable, facilitant la décantation des levures et la clarté du produit final.

En outre, Trizyme s’attaque efficacement aux problèmes liés aux fermentations lentes ou incomplètes, ainsi qu’aux problèmes liés à l’altération de la culture de la levure et des niveaux de suspension de la levure.

Dans le cas du conditionnement en fûts, Trizyme aide à lutter contre le collage lent, les fonds lâches et le manque de brillance générale. Ces symptômes peuvent résulter de l’utilisation de variétés d’orge qui ne sont pas intrinsèquement adaptées à l’obtention d’une modification équilibrée. Trizyme propose une triple approche pour s’attaquer à ces problèmes le plus tôt possible.

En outre, Trizyme peut être utilisé avec des adjuvants non maltés pour fournir les enzymes α-amylase et ß-glucanase essentielles nécessaires à la production de moûts de haute qualité avec des niveaux d’extrait satisfaisants.

La gamme de pH pour l’activité de la glucanase est approximativement comprise entre 3,5 et 6,5, avec une performance optimale à pH 5,5. Le pH optimal exact dépend des variables du processus, notamment de la température, de la durée, de la nature et de la concentration du substrat.

Quelle quantité de produit ajouter et où l’ajouter ?

Brasserie

La glucanase doit être ajoutée directement au moût à raison de 0,5 kg à 1 kg/tonne de mouture, en fonction du taux de β-glucanes présent et de la composition du moût.

Fermentation

Dans une cuve de fermentation, la Glucanase peut être utilisée à un taux compris entre 7 et 20 ml/hl, en fonction de la densité de la bière et de la quantité de glucane.

Conditionnement

Dans une cuve de conditionnement, la Glucanase peut être utilisée à un taux compris entre 7,5 et 20 ml/hl.

La clarté de brasserie peut être utilisée avec toutes sortes de malts et d’autres matières premières. Le produit est ajouté au moût refroidi au début de la fermentation.

Avantages
– Augmente l’atténuation et le rendement en alcool
– Amélioration de la fermentabilité du moût
– Une alternative au sucre d’amorçage
– Améliore la filtrabilité
– Améliore la durée de conservation de la bière
– Idéal pour les bières conditionnées
– Réduction de la durée du processus

CONSEIL – Bien que les températures optimales soient adaptées à l’empâtage, l’enzyme reste efficace aux températures de fermentation. Ainsi, l’ajout dans le récipient de fermentation assurera une sécheresse complète. Par exemple, un moût de gravité 55 ( ῀ 13,75 Plato) produira une bière de ῀7,2% ABV.