Process Aids

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Activated Carbon (Loose) x 20Kg

Powdered activated carbon

A 20kg container of loose activated carbon to help with flavour and colour removal.

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Ascorbic Acid x 1Kg

ASCORBIC ACID - INCREASES SHELF-LIFE

Ascorbic acid increases the shelf-life of pasteurised and non-pasteurised beers and prevents “papery” (oxidation) off flavours in the final product. Solutions of ascorbic acid should always be freshly prepared and treated into the bulk of the beer without delay, if possible metering into... Read More

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Ascorbic Acid x 25Kg

ASCORBIC ACID - INCREASES SHELF-LIFE

Ascorbic acid increases the shelf-life of pasteurised and non-pasteurised beers and prevents “papery” (oxidation) off flavours in the final product. Solutions of ascorbic acid should always be freshly prepared and treated into the bulk of the beer without delay, if possible metering into... Read More

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Bio/Beta Glucanase x 1Kg

INCREASED THROUGHPUT, IMPROVED EXTRACT YIELD, ELIMINATION OF BEER HAZE OR FILTRATION PROBLEMS

Bioglucanase TX is a betaglucanase enzyme system derived from Trichoderma reesei which contains hemicellulase side activities. Bioglucanase TX can be used in a wide range of applications which involve hydrolysis of non starch polysaccharides and... Read More

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Bio/Beta Glucanase x 25kg

INCREASED THROUGHPUT, IMPROVED EXTRACT YIELD, ELIMINATION OF BEER HAZE OR FILTRATION PROBLEMS

Bioglucanase TX is a betaglucanase enzyme system derived from Trichoderma reesei which contains hemicellulase side activities. Bioglucanase TX can be used in a wide range of applications which involve hydrolysis of non starch polysaccharides and... Read More

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Biopectinase x 1kg

PECTINASE FOR VISCOSITY & CLARIFICATION IMPROVEMENTS IN FRUIT JUICES & WINE MUSTS

Biopectinase 200AL is a combination of cellulase and pectinase derived from a selected strain of Aspergillus niger. It is ideal for use in the clarification of fruit beers, fruit juice and wine. This enzyme can be added to the juice at either the macerating... Read More

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Calcium Carbonate (Chalk) x 1kg

CALCIUM CARBONATE - HELPS RAISE PH LEVELS

Calcium Carbonate (precipitated Chalk) is used in brewing to raise pH levels, generally used in making dark beer. You can add sparingly to reduce acid in beers. Can also be used to reduce acid in wines. Acid reduction occurs immediately. Calcium Carbonate helps to increases pH, it is effective... Read More

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Calcium Carbonate (Chalk) x 25kg

CALCIUM CARBONATE - HELPS RAISE PH LEVELS

Calcium Carbonate (precipitated Chalk) is used in brewing to raise pH levels, generally used in making dark beer. You can add sparingly to reduce acid in beers. Can also be used to reduce acid in wines. Acid reduction occurs immediately. Calcium Carbonate helps to increases pH, it is effective... Read More

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Calcium Chloride x 15kg

CALCIUM CHLORIDE - CORRECT MINERAL DEFICIENCIES

Calcium Chloride is used to correct mineral deficiencies in water which is to be used for brewing. It is used in de-mineralized or soft to medium hard water to increase permanent hardness.

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Calcium Chloride x 1kg

CALCIUM CHLORIDE - CORRECT MINERAL DEFICIENCIES

Calcium Chloride is used to correct mineral deficiencies in water which is to be used for brewing. It is used in de-mineralized or soft to medium hard water to increase permanent hardness.

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Calcium Sulphate (Gypsum) x 15Kg

CALCIUM SULPHATE - INCREASE MINERAL CONTENT TO IMPROVE QUALITY

Calcium Sulphate (Gypsum) is a salt used to increase the mineral content of brewing liquor to improve its brewing quality and produce the desired beer characteristics. The objective of liquor treatment is to convert your water supply into acceptable brewing liquor.... Read More

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Calcium Sulphate (Gypsum) x 1kg

CALCIUM SULPHATE - INCREASE MINERAL CONTENT TO IMPROVE QUALITY

Calcium Sulphate (Gypsum) is a salt used to increase the mineral content of brewing liquor to improve its brewing quality and produce the desired beer characteristics. The objective of liquor treatment is to convert your water supply into acceptable brewing liquor.... Read More

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Citric Acid x 1kg

CITRIC ACID - ADDS ACIDITY WIT LITTLE IMPACT ON OVERALL FLAVOUR

Citric Acid is an organic acid found in beer normally within the range of 50 to 250 parts per million. It is produced as a result of yeast metabolism and is a key component of the tricarboxylic acid cycle, which is also referred to as the Krebs or citric acid cycle.

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Citric Acid x 25kg

CITRIC ACID - ADDS ACIDITY WIT LITTLE IMPACT ON OVERALL FLAVOUR

Citric Acid is an organic acid found in beer normally within the range of 50 to 250 parts per million. It is produced as a result of yeast metabolism and is a key component of the tricarboxylic acid cycle, which is also referred to as the Krebs or citric acid cycle.

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Deltamalt x 10kg

MASH ENZYME COMPLEX FOR BREWERS USING HIGH INCLUSIONS OF RAW BARLEY

Deltamalt is a purified enzyme complex system produced by the controlled fermentation of Bacillus Subtilis, using only food grade materials. The main enzyme activities consist of Alpha Amylase, Beta Glucanase and Protease. It should be added at the beginning of... Read More

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Deltamalt x 1kg

MASH ENZYME COMPLEX FOR BREWERS USING HIGH INCLUSIONS OF RAW BARLEY

Deltamalt is a purified enzyme complex system produced by the controlled fermentation of Bacillus Subtilis, using only food grade materials. The main enzyme activities consist of Alpha Amylase, Beta Glucanase and Protease. It should be added at the beginning of... Read More

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Deltastill x 1Kg

WASH ENZYME COMPLEX FOR DISTILLERS TO MAXIMISE EXTRACT

Deltastill is a purified enzyme complex system produced by the controlled fermentation of GRAS microrganisms. The main enzyme activities consist of Alpha Amylase, Glucoamylase and beta-Glucanse. To be added at the start of mashing.

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Deltastill x 25Kg

WASH ENZYME COMPLEX FOR DISTILLERS TO MAXIMISE EXTRACT

Deltastill is a purified enzyme complex system produced by the controlled fermentation of GRAS microrganisms. The main enzyme activities consist of Alpha Amylase, Glucoamylase and beta-Glucanse. To be added at the start of mashing.

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Deltazyme Rye x 1kg

MASH ENZYME COMPLE FOR BREWERS USING HIGH INCLUSIONS OF RYE

Deltazyme Rye is a purified enzyme complex system produced by the controlled fermentation of GRAS microorganisms. The main enzyme activities consist of Alpha Amylase, Beta Glucanase and Protease. Deltazyme Rye has been formulated to assist with the high levels of beta glucan found... Read More

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Deltazyme Rye x 25kg

MASH ENZYME COMPLE FOR BREWERS USING HIGH INCLUSIONS OF RYE

Deltazyme Rye is a purified enzyme complex system produced by the controlled fermentation of GRAS microorganisms. The main enzyme activities consist of Alpha Amylase, Beta Glucanase and Protease. Deltazyme Rye has been formulated to assist with the high levels of beta glucan found... Read More

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Deltazyme XYL x 1kg

MASH ENZYME COMPLEX FOR BREWERS USING HIGH INCLUSIONS OF WHEAT FLOUR

Deltazyme XYL is a purified food grade enzyme derived from Trichoderma and Penicillum. This preparation is particularly suited for adjunct brewing with wheat flour because, in addition to containing cellulase activity, it also has a high xylanase (pentosanase)...

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Hitempase (Deltase HT, Alpha-Amylase) x 15kg

HEAT STABLE ALPHA-AMYLASE

A bacterial alpha-amylase derived from a self-cloned strain of Bacillus licheniformis blended with Glycerine. Hitempase is a food-grade, heat-stable, starch-hydrolysing product derived from a genetically modified strain of Bacillus licheniformis. Hitempase is an endoamylase which hydrolyses internal -D-1,4... Read More

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Hitempase (Deltase HT, Alpha-Amylase) x 1kg

HEAT STABLE ALPHA-AMYLASE

A bacterial alpha-amylase derived from a self-cloned strain of Bacillus licheniformis blended with Glycerine. Hitempase is a food-grade, heat-stable, starch-hydrolysing product derived from a genetically modified strain of Bacillus licheniformis. Hitempase is an endoamylase which hydrolyses internal -D-1,4... Read More

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Lactic Acid x 25kg

LACTIC ACID - LOWER MASH OR SPARGE PH, REDUCE TANNINS

Lactic Acid is widely used in brewing to lower the mash or sparge pH, and this helps to reduce tannins.

In the post boil phase for kettle souring to ensure the pH is low enough to discourage unwanted organisms from profilerating.

Post fermetantion to adjust sour... Read More

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