Gusmer Brewing Catalog 2022-23

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Gusmer Enterprises Family owned since 1918 Gusmer Enterprises, Inc. was founded in 1918 to provide products to the brewing market. In 1924, Aage Gusmer incorporated our company as the exclusive distributor of a tank coating for the North and South American brewing industry. Today, Gusmer Enterprises, Inc. is a leading supplier of processing aids and equipment to the entire beverage industry, focusing on the beer, wine, juice, and distilled spirits. Gusmer continues to manufacture and exclusively represent many world-wide suppliers of superior products for fermentation applications. Gusmer also has developed a dominant leadership position in the manufacture and distribution of filtration products (depth filter material, fiber, sheets, stacks, cross flow). Gusmer’s manufacturing plants have achieved ISO 9001 status and GMP certification. In 2021, Gusmer broke ground on their 3rd US manufacturing facility in Hickory, NC. The 130,000 square foot manufacturing facility will focus on the production of liquid filtration media and devices. Gusmer Enterprises, Inc. continues to be privately held and actively managed by the Gusmer family. Gusmer is proud of the long-term collaborative partnerships that we continue to grow and develop with all employees, customers, and suppliers. Service with Knowledge ® is our hallmark, providing stellar service with a consultative sales approach and in-house technical expertise. Continuous improvement and innovation are the heart of Gusmer as we seek to be your “Go To Provider”.

Every Beer Has A Story... We know that every beer has a story and that every brewer can make their own mark within the industry. That’s why we are proud to feature the Lexington Brewing & Distilling Co, the only Brewery and Distillery on the Kentucky Bourbon Trail, for this year’s catalog.

Owned and operated by the Lyons Family with seventh-generation brewers and distillers that continue to carry on the family legacy of passion and innovation, continually chasing the best flavors and highest quality possible. It all started long before the bottle, with an idea; The Bourbon Behind the Beer. The brewery and distillery form a marriage of skills that drives the one-of-a-kind flavor in their beers and whiskies. The bourbon behind the beer is the award- winning Town Branch ® Bourbon made with a higher-malt mash. It is aged in new, charred white oak barrels for a golden amber color and incredibly rich, complex flavors that make this bourbon timeless. However, the life of the barrel is just the beginning. Once the barrels

Aage Gusmer Founder of Gusmer Enterpises, Inc.

New Manufacturing Facility Hickory, NC - OPENING 2022!

are decanted, freshly brewed Kentucky Bourbon Barrel Ale ® goes into the barrels to be aged for a minimum of six weeks, no compromises, absorbing flavors of vanilla and oak char as it rests. This process is beer done right, and this is the beer of Bourbon County.

Malek Variomaster Keg Washing & Filling at Lexington Brewing Co. Josh Lourie - Facilities, Projects & Maintenance Manager

Oak Avantage ® Oak Adjuncts Cellu-Flo Fiber Filter Aids Cellu-Stack ® Lenticular Filter Cartridges & Filter Housings Cellupore CSF Series Filter Sheets Carbac ® Carbon Filter Media Micro Elements ® Beer Fermentation Nutrients Micro Elements ® Hard Seltzer Fermentation Nutrients Micro Essentials TM Cider Fermentation Nutrients KICK Carrageenan ® Kettle Fining Agents Oak-Mor ® Oak Adjuncts Gusmer is also proud to partner with the following companies: Gusmer is the proud manufacturer of the following products:

While the beer goes onto bottling, the barrels continue their life with a third filling to create Town Branch ® Kentucky Single Malt Whiskey. Aged for a minimum of seven years, the oldest Kentucky single malt stocks in the world rest within the Town Branch Distillery. The barrels finish their journey by making their way to Dublin, Ireland to be used for a 4th fill of Irish Whiskey in the Pearse Lyons Distillery Products made with sustainability in mind and innovation at their core. We make use of every barrel’s entire lifespan. Lexington Brewing & Distilling Co is creating products filled with passion, crafting something genuinely unique. “The Bourbon behind the Beer” creates flavors you have to taste to believe. Like Gusmer, Lexington Brewing & Distilling Co realizes that producing great beer is both an art and a science. At Gusmer, we have the technical staff and product lines that honor the rich history of the brewing process, while always looking to innovate.The cornerstone of Gusmer Enterprises’ culture is to work diligently in providing an intimate and personal customer experience to each and every individual who buys from us. We are happy to offer new ground-breaking products including the Malek CAN-DO can filler, Gusmer’s Micro Elements ® Hard Seltzer HG Nutrient and updated IFF enzyme offerings. We know these products and others can help at your brewery and we look forward to working together in helping to make your story-telling beer.

Wishing You Every Brewing Success, Your Friends at Gusmer Enterprises, Inc.

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Facility Locations and Technical Sales Representatives Information & Ordering To place an order please call us toll free: 866.213.1131

Can Filling Equipment Featured Products

Information Inside Sales & Sales Reps by Area . . . . . . . . . . 3 Brewing Products Yeast&Bacteria. . . . . . . . . . . . . . . . .4-7 Chr. Hansen NEER ® . . . . . . . . . . . . . .5 Chr.HansenLB-1. . . . . . . . . . . . . . .5 Yeast for Hard Seltzer and Cider. . . . . . . . 6-7 Nutrients. . . . . . . . . . . . . . . . . . . .8-9 Micro Elements ® Brewing Nutrients. . . . . . . . 8 Micro Essentials TM Cider Nutrients . . . . . . . . 8 Micro Elements ® Hard Seltzer Nutrients . . . . . . 9 IFF Danisco ® Enzymes. . . . . . . . . . . . . 10-15 ProcessingAids.. . . . . . . . . . . . . . . 16-19 PQSilicaGels...............17 BASF Divergan ® PVPP............17 Nalco Colloidal Silica. . . . . . . . . . . . . 18 KICK Carrageenan ® Kettle Fining Agents . . . . . 19 Flavor&Color. . . . . . . . . . . . . . . . .20-21 PureMalt Concentrates. . . . . . . . . . . . 20 DDW Caramel Products. . . . . . . . . . . . 21 OakProducts................. 22-23 GusmerOak................22 Arôbois Oak . . . . . . . . . . . . . . . . 23 Filtration...................24-32 Bucher Unipektin. . . . . . . . . . . . . . 24 Cellu-Flo Fiber Filter Aids. . . . . . . . . . . 25 FilterSheets. . . . . . . . . . . . . . .26-27 Cellu-Stack ® Filters & Housings. . . . . . . . . 28 Filtration for Hard Seltzer. . . . . . . . . . . 29 MilliporeSigma Filter Cartridges & Housings. . 30-32 Laboratory Equipment. . . . . . . . . . . . . . 33-38 MilliporeSigma Process Monitoring Tools. . . 33-36 MilliporeSigma MVP Icon. . . . . . . . . . . 37 CDR BeerLab ® . . . . . . . . . . . . . . . 38 Equipment. . . . . . . . . . . . . . . . . . 39-47 mbt Brautechnik Brewhouse Equipment . . . . . 39 Ponndorf Spent Grain Removal Equipment. . . 40-41 DENWEL Inline Gas Injection & Equipment. . . 42-43 Malek Keg Washing, Canning & Filling Equip. .44-45 Instrumentation. . . . . . . . . . . . . . . . 46-47 Hamilton Portable Dissolved Oxygen Meter. . . .46 Hamilton Inline Process Sensors. . . . . . . . 47 . Analytical Services Panels & Individual Tests. . . . 48-49 Illustrated Guide to Microbes . . . . . . . . . . . . 50 Practical Brewery Formulas & Conversions. . . . . 51-53 Services

LOCATIONS: West Coast Napa Gusmer Napa & Analytical Services 640-D Airpark Road Napa, CA 94558 Phone: 707.224.7903

Malek Brautech CAN-DO Pg 44

 Sonoma Gusmer Sonoma & Analytical Services 9025 Old Redwood Hwy, Suite E Windsor, CA 95492 Phone: 707.836.1056 8:30-1:00, 1:30-5:00 *M-F PST * Extended harvest hours, call to inquire

Fresno West Coast Manufacturing Facility 81 M Street Fresno, CA 93721 Phone: 559.485.2692 Fax: 559.485.4254 8:00-5:00, M-F PST

Fax: 707.255.2019 8:30-5:00, M-F PST

East Coast

Waupaca Midwest Manufacturing Facility 1401 Ware Street Waupaca, WI 54981 Phone: 715.258.5525 Fax: 715.258.8488 8:00-5:00, M-F CST

Hard Seltzer Nutrient Micro Elements ® Hard Seltzer HG Pg 9

Mountainside 1165 Globe Avenue Mountainside, NJ 07092 Phone: 908.301.1811 Fax: 908.301.1812 8:00-5:00, M-F EST

Waupaca Manufacturing Facility

Inline Gas Injection DENWEL Inline Carbonation Manual Unit Pg 42

For all the latest news, videos and updates follow us on our social media channels.

TECHNICAL SALES REPRESENTATIVES BY AREA: Central & Southern CA, Nevada, Arizona Bill Merz (Bakersfield, CA) — 661.330.5294 bmerz@gusmerenterprises.com Central & Northern CA Greg Sitton (Visalia, CA) — 559.573.4398 gsitton@gusmerenterprises.com Central Coast CA Neal Duncan (Paso Robles, CA) — 805.206.1625 nduncan@gusmerenterprises.com Napa County CA Pedro Pereira (Napa, CA) — 707.320.3307 ppereira@gusmerenterprises.com Sonoma/Mendocino Counties CA Andrew Moore (Windsor, CA) — 707.494.2837 amoore@gusmerenterprises.com Colorado, Upper Western States Eric May (Denver, CO) — 720.703.3813 emay@gusmerenterprises.com Northwestern States / Western Canada Chris Webster (Moses Lake, WA) — 509.209.1311 cwebster@gusmerenterprises.com

Texas & Lower Midwestern States Jill Gallegos (Lago Vista, TX) – 817.676.6506 jgallegos@gusmerenterprises.com Minnesota, Wisconsin, Eastern Canada Tom Mondor (St. Paul, MN) — 715.417.0623 tmondor@gusmerenterprises.com Great Lakes Region Bryan Forbes (St. Paul, MN) — 651.280.9377 bforbes@gusmerenterprises.com Northeastern States Matt Pino (Mountainside, NJ) — 609.569.6329 mpino@gusmerenterprises.com Kentucky, Tennessee Justin Juengel (St. Louis, MO) — 314.502.0144 jjuengel@gusmerenterprises.com Southeastern States Cristian Lupp (Mountainside, NJ) — 908.419.1151 clupp@gusmerenterprises.com

IFF Enzymes Enzymes for Brewing, Hard Seltzer & Cider Pg 10-15

CDR BeerLab ®

Beer Lab Analysis Pg 38

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Chr. Hansen SmartBev TM Yeast & Bacteria for Brewing

Chr. Hansen SmartBev TM NEER ®

Fermentation. Redefined. Chr. Hansen is a sustainable global bioscience company that develops natural solutions for the food and beverage industries. Fermentation experts since 1893, Chr. Hansen now brings the largest collection of cultures in the world, along with the most highly skilled fermentation experts to the brewing industry. By combining our innovative concepts with your true brewing skills the industry has elevated its standard. SmartBev TM is Fermentation. Redefined. Frozen Liquid Yeast (FLY) FLY is a patented concept that Chr. Hansen uses for the wine and brewing industry to provide the pure and most active yeast for direct pitching. When kept at -50°F, cells are stable for up to 18 months. This means no propagation, no rehydration, and no prolonged acclimatization time needed.

A fast, sustainable and cost-efficient solution for brewing full-flavored beer without the alcohol. NEER is produced using Chr. Hansen’s proprietary production method which ensures high product performance, consistency and low risk of contamination. The NEER product is delivered on dry-ice as a 1 kg frozen block that, after thawing, can be transferred to the fermentation vessel using the sterile connection tube included in the package. NEER is highly concentrated, 1 bag can be used to inoculate 212-425 bbl of wort and normally finishes fermentation within 3-5 days. Minimal maturation of the beer is required. Non-alcoholic Brewing Process Comparison Most non-alcoholic beers suffer from inferior organoleptic properties due to the ‘side-effects’ of the physical removal of ethanol or the application of cold-contact with regular brewers’ yeasts. NEER is a traditional brewing solution, which can produce full bodied, flavorful, non-alcoholic beers using our patented Pichia kluyveri strain.

Discover a better way of brewing non-alcoholic beer

Key Features - The alcohol-free solution that doesn’t ask beer to compromise • Pichia kluyveri strain: Isolated in New Zealand, selected for fermentation characteristics and its ability to only ferment monosaccharides. • Frozen yeast: Direct pitching for convenience, speed and safety. From freezer to fermenter in 1 hour. • Fermentation characterstics: Enhanced fruit flavours (esters/thiols) and medium production of polysaccharides for next generation full flavoured, yet fresh alcohol free beer. • Production benefits: Without production of diacetyl, the concept allows for shortened maturation cycles. Chr. Hansen SmartBev TM Harvest LB-1 Chr. Hansen has developed a new freeze dried, direct

From Freezer to Fermenter in 1 Hour

inoculation culture of Lactobacillus plantarum . Chr. Hansen’s Harvest LB-1 is the first pure Lactobacillus plantarum culture selected specifically for sour beer production. Harvest LB-1 is a dairy free culture, with high cell viability, that produces clean and crisp flavors and aromas that are great for sour beer. Main Benefits • Kettle souring in less than 16 hours • Direct inoculation: 1 pouch for 8-10 bbl • Freeze-dried, ready when you need it Fermentation Characteristics • Optimal temperature range: 68-104 ° F • From pH 5.5 to 3.5 in 16 hours • Fast acidification of wort down to pH 3.2

Thawing - Place in water bath set to 80-85 °F for 1 hour. Temperature should not exceed 85 °F. Pitching - Pitch the yeast directly into the fermenter, propagator or sterilized transfer equipment.

Harvest LB-1 Video Customer Testimonial

Chr. Hansen SmartBev Products

Format

Species

Temperature

Target Style

Dose

Summary

NEER is direct inoculation and used to produce full bodied, flavorful, non-alcoholic beers.

Frozen Liquid Yeast (FLY)

Low & Non-Alcoholic

NEER

61 - 72 °F

212 - 425 bbl

Pichia kluyveri

Harvest LB-1 is the first pure Lactobacillus plantarum culture selected specifically for sour beers. Direct inoculation, fast acidification pH 3.2 and hop tolerance <8 IBU.

Lactobacillus plantarum

Harvest LB-1

Freeze-Dried

68 - 104 °F Sour Kettle 8 - 10 bbl

Ryan Jackle, Head Brewer Wise Man Brewing - Winston-Salem, NC

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Yeast Strains For Cider

Yeast Strains For Hard Seltzer

HARD SELTZER

CIDER PROCESSING

Gusmer is pleased to introduce interesting and unique strains of yeast that have proven to be strong tools in the production of premium beverages. As a supplier of yeast to the alcoholic beverage industry for decades, Gusmer has many strains of specialized yeast that were selected for their abilities to perform alcoholic fermentations and make positive contributions to the organoleptic profile. We provide yeast strains with proven kinetics and the ability to produce aromatic and mouthfeel constituents, or the inability to produce certain negative metabolites – such as hydrogen sulfide. We work exclusively with Chr. Hansen and Renaissance Yeast, two leaders in the production of yeast for the beverage industry. Renaissance Yeast is a leader in the development of classical crossbred (non-GMO) H 2 S-preventing Saccharomyces yeast, based on a unique strain of yeast, UCD932, that was recently isolated by the University of California, Davis which is naturally incapable of producing hydrogen sulfide. Renaissance has developed a full range of yeasts bred specifically for their favorable fermentation attributes in hard seltzer. Each strain has a proven lineage, and is metabolically incapable of producing hydrogen sulfide. Hydrogen sulfide, even at levels below threshold, binds delicate aromas. Hard seltzer, produced with Renaissance Saccharomyces strains, that contain no hydrogen sulfide are bright, clean and have outstanding aromas. Renaissance Yeast

Renaissance Yeast

Fresco TM Saccharomyces cerevisiae hybrid

• Moderate fermenter • Does not produce H 2 S • Alcohol Tolerance up to 15% v/v • Temp Range: 55 – 95 °F (13 – 35 °C) Allegro TM Saccharomyces cerevisiae bayanus • Imparts layers of fresh fruit with aromas such as esters, producing premium fruit forward ciders Avante TM Saccharomyces cerevisiae • Ideal for sparkling base and round, complex perfumed ciders • Showcases the natural aromatics of fruit with hints of apple blossom and caramel

• Specifically developed for cider producers • Imparts a bright apple character and a refreshing crisp finish Ossia TM Saccharomyces cerevisiae hyrbrid • Produces tropical fruit and hints of pepper and clove • For the production of organic ciders Viva TM Saccharomyces cerevisiae bayanus • Ideal for sparkling base and round, complex perfumed ciders • Works well under a diverse set conditions and benefits

Allegro TM Saccharomyces cerevisiae bayanus • Imparts layers of fresh fruit with aromas such as esters, producing premium fruit forward seltzers • Moderate fermenter • Alcohol Tolerance up to 16% v/v, Temp Range: 50 – 82 °F (10 – 28 °C) Viva TM Saccharomyces cerevisiae bayanus • Works well under a diverse set of conditions and benefits • Alcohol Tolerance up to 16% v/v, Temp Range: 50 – 77 °F (10 – 25 °C) Avante TM Saccharomyces cerevisiae • Showcases the natural aromatics of fruit w/ hints of apple blossom & caramel • Noted for strong fermentation kinetics • Tolerant of high alcohols (up to 17% v/v), Temp Range: 55 – 86 °F (13 – 30 °C) Chr. Hansen Chr. Hansen has developed a yeast program founded both on standard Saccharomyces yeast and non- Saccharomyces yeast. Chr. Hansen yeast gives options to accentuate flavor, aroma and mouthfeel in the production of distinct and high quality hard seltzers. Merit TM 100% Saccharomyces cerevisiae • Ideal for sparkling base and delicate fruit seltzers with crisp and sharp flavors • Strong and clean fermentation kinetics • Tolerant of high alcohols (up to 17% v/v), Temp Range: 50 – 90 °F (10 – 32 °C)

Chr. Hansen Prelude TM 100% Torulaspora delbrueckii

Melody TM 60% S. cerevisiae, 20% L. thermotolerans, 20% T. delbrueckii • Produces full-bodied, rich and viscous fruit ciders Merit TM 100% Saccharomyces cerevisiae • Ideal for sparkling base and delicate fruit ciders with crisp sharp flavors • Strong and clean fermentation kinetics

• Heavy producer of mannoproteins • Silky round mouthfeel and increases palate weight Concerto TM 100% Lachancea thermotolerans • Accentuates red and black fruit with spicy apple aroma • For fruit-forward ciders with low alcohol

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Gusmer Enterprises Micro Elements ® Brewing Nutrient Tablets

Gusmer Enterprises Micro Elements ® Hard Seltzer HG Hard Seltzer Nutrient

A diverse blend of vitamins, minerals, polypeptides and amino acids that have been identified as essential precursors required to build yeast biomass, with 100% organic nitrogen, all compressed into a convenient tablet. Micro Elements Brewing Nutrients is based on the latest fermentation research and with the highest quality, bioavailable ingredients for maximum assimilation by the yeast. • Consistent Fermentations / Increase Attenuation / Improve Filtration • Maintain Yeast Population Viability

Micro Elements Hard Seltzer HG is a powder blend of complex fermentation nutrients formulated for high gravity seltzer fermentations. It is composed of organic and inorganic nitrogen, vitamins, trace minerals, sterols, amino acids, proteins and peptides. • High gravity seltzer fermentation (≥25° Plato) • Fast fermentation times • High alcohol yields • Neutral flavor and aroma profile Instructions for Use Rehydrate Micro Elements Hard Seltzer HG in 10X the weight in process water and mix for 10 minutes. Add the hydrated solution to the fermenter with the sugar base prior to yeast inoculation in one addition.

“We’ve been adding MicroElements Brewing Nutrient Tablets to our high gravity brews for the past several years. Previously, we would regularly get stuck fermentations and low viability during our fermentations of high gravity beers. The addition of these nutrient tablets virtually eliminated this heartache. The easy to use and measure tablet form is perfect for a high volume brewery like ours and keeps the brewers attention where it belongs. This is not to mention eliminating spillage. I would highly recommend these tablets anywhere yeast nutrient is needed.”

• Virtually No Dust, Easy-To-Use, Tablet Form A Unique & Notable Nutrient Unlike traditional yeast nutrient products, which contain a high percentage of inexpensive diammonium phosphate (DAP) and yeast hulls, Micro Elements do not contain DAP. Instead, our research team has found that our proprietary blend of pure vitamins, minerals and yeast extract gives superior fermentation performance. Breweries enlisted in product testing noted better yeast flocculation, increased yeast viability, higher RDF’s, increased rates of fermentation and positive sensory evaluation. Application

Dosing Recommendations

— Mark Hunger, Brewmaster Great Lakes Brewing Co. Cleveland, OH

Plato

15-20

20-25

≥25 6.6 773 55 925

Micro Elements Brewing Nutrient Tablets are designed for use at the kettle or fermentation vessel in all types of brewing, especially high gravity brewing, or in yeast propagation regimes. It is a complete fermentation nutrient supplement. Add tablet(s) during the last 10-15 minutes of boil to fully dissolve prior to knockout.

g/L g/bbl lbs/1000 gal PPM

4.95 580 41.2 694

6.2 725 51.6 868

Nitrogen

Note: When used as recommended, Micro Elements Brewing Nutrients will provide at least 30 ppb of zinc.

Pack Size: 1 kg (29 tabs), 5kg (147 tabs) Dose Rate: 1 tablet / 10 US bbls

This product provides 16.8 ppm of available nitrogen for every 1lb/1000 gallons.

Fermentation Nutrients for Cider Gusmer’s Micro Essentials TM fermentation nutrients are known by cider makers as a reliable tool for strong, healthy and clean fermentations, Micro Essentials nutrients have shown to improve fermentation kinetics, reduce H 2 S production and assure complete fermentations. Available in a powder or a time-release tablet.

Pack Size: 25 kg

Fermentation Curves

Item

Dose Rate

Description

Application

Package

Plato

Alcohol

Time-release nutrient supplying a rich mixture of organic and inorganic nitrogen, vitamins and trace minerals. A powdered form of yeast nutrient supplying a rich mixture of organic and inorganic nitrogen, vitamins and trace minerals. 100% organic nitrogen source and complex mixture of vitamins and minerals. DAP Free *Pure vitamin and mineral blend for yeast.

12-96 g/hl (1-8 lbs / 1,000 gal)

Micro Essentials Complete-TR

Highly complex nutrient, ideal for most fermentations - added once at the beginning of fermentation. (Product is a white and tan tablet, each with different time release profiles. Dose together 1 to 1) Highly complex nutrient used during fermentation - multiple addition is recommended when adding 2 lbs / 1,000 gal or more.

10 kg (22 lbs) 1 kg (2.2 lbs)

Degrees Plato 16° Plato 24° Plato 28° Plato

Micro Essentials Powder

12-96 g/hl (1-8 lbs / 1,000 gal)

25 kg (55 lbs) 5 kg (11 lbs)

Degrees Plato 16° Plato 24° Plato 28° Plato

24 g/hl (2 lbs / 1,000 gal)

Micro Essentials Prime

Ideal for rehydrating yeast and aiding in restarting fermentations

10 kg (22 lbs) 1 kg (2.2 lbs)

Days

Days

Micro Essentials Trace

Can be used in combination with other products when analysis shows that vitamin or mineral levels are particularly low.

0.7 - 2.6 g / hl (25 -100 g / 1,000 gal)

10 kg (22 lbs) 1 kg (2.2 lbs) 100 g (0.22 lbs)

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*Complies with TTB 27 CFR 24.250 List

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IFF Danisco ® Brewing Enzymes (continued)

IFF Danisco ® Brewing Enzymes

IFF is a global leader of innovative and sustainable solutions in food, beverage, health, biosciences and sensorial experiences. Gusmer Enterprises has partnered with this iconic brand to serve the brewing industry. Traditional brewing is based on enzymes produced by malted grain. Critical enzymes developed during malting of brewer’s grains include amylases, proteases and cellulases. These same critical enzymes are available from Gusmer as IFF Danisco enzymes, giving you the tools to reduce cost, waste and energy consumption, accelerate production and achieve consistently high quality beer. Mashing Mashing converts starch to fermentable sugars through the activity of starch conversion enzymes. Starch is composed of glucose molecules linked together in a linear (amylose) or branched polymer (amylopectin). Alpha- amylases randomly hydrolyze α-1,4 glycosidic bonds in starch to produce smaller sugars and fragments of starch called dextrins that contribute to flavor, body and mouthfeel. Beta-amylases act only at the ends of starch molecules and fragments to produce maltose. Glucoamylases break off single molecules of glucose from starch molecules, dextrins and maltose.

Liquefaction & Cereal Cooking - Supplemental enzymes break down starch and reduce mash viscosity for more consistent mashing. Add to cereal cooker for faster liquefaction.

Product

Description

Benefits

Thermostable α-amylase

• High thermotolerance for broad operating conditions • Rapid viscosity reduction at low & broad pH ranges • Performs well at low water to grist ratio

AMYLEX ® 6T

|

|

|

Dose (kg/MT of grist)

Dose (ppm of grist)

Optimal Temperature Range

Optimal pH Range

In the cereal cooker: 0.05 - 0.50 Infusion mashing: 5

50 - 500 5000

78 - 90 °C (172 - 194 °F)

4.8 - 7.0

Application: Add to cereal cooker before cooking or into the mash.

• Ecient viscosity reduction with high adjunct brewing • Allows for use of low water to grist ratio • Reduced processing costs

Thermostable α-amylase

AMYLEX ® 5T

5.4 - 8.4 |

Dose (kg/MT of grist) | Application: Add to cereal cooker before cooking or into the mash. Dose (ppm of grist) 100 - 600 50 - 200 In the cereal cooker: 0.10 - 0.60 In the mash: 0.05 - 0.20 |

Optimal Temperature Range

Optimal pH Range

70 - 90 °C (158 - 194 °F)

The branched points in amylopectin can be broken with pullulanase, a starch-debranching enzyme, allowing amylase enzymes better access to starch molecules. Cellulases break down cell wall complexes to release starch for conversion. Using specific combinations or blends of all these enzyme types, brewers can control starch conversion to increase extract, achieve target attenuations, balance carbohydrate profile and assure consistency even with varying raw material. Wort Separation & Beer Filtration Wort separation and beer filtration enzymes - xylanase, beta-glucanase, cellulase, and arabinase - break down non-starch polysaccharides that can interfere with wort separation, clog filters and bind up starch molecules. The composition and amount of cell wall material varies widely depending on degree of malt modification, the source of malt and the growing conditions from year to year. Fruited beers introduce pectin haze and filtration problems that can be prevented with the use of pectinase enzymes. Improving mash separation increases wort quality and can benefit extract yield, as well as lower energy costs. Fermentation Enhancement Proper modification of barley during conversion to malt is necessary to produce enzymes, soluble protein, simplified carbohydrates, flavor and color. The enzymes produced during malting break down the grain endosperm, a protein- starch matrix, into smaller proteins and amino acids and further release starches. Under modified or poorly modified malt lack those enzymes. Supplemental protease and peptidase enzymes increase soluble protein and free amino nitrogen (FAN) in wort for yeast to thrive. Diacetyl Control Traditional methods to reduce diacetyl require rests under warm conditions, with extended maturation times. Diacetyl rest can be shortened with enzymatic degradation of vicinal diketones (VDK’s), the precursors to diacetyl. Addition of alpha-acetolactate decarboxylase allows for shorter and more consistent maturation periods.

Thermostable α-amylase

• Rapidly reduces viscosity at medium or high gelatinization temperatures • Great for brewers that want organic approval

AMYLEX ® BT2

Optimal pH Range | 6.1 - 6.8

Dose (ppm of grist) | 400 - 800 10 - 50

|

Dose (kg/MT of grist)

Optimal Temperature Range

70 - 90 °C (158 - 194 °F)

In the cereal cooker: 0.40 - 0.80 In the mash: 0.01 - 0.05 Application: Add to cereal cooker before cooking or into the mash.

Low temperature α-amylase

• Ecient liquefaction for low temperature gelatinization starches such as barley or wheat

AMYLEX ® LT

|

|

0.40 - 0.80 |

Dose (kg/MT of grist)

Optimal Temperature Range

Optimal pH Range

Dose (ppm of grist) 400 - 800 400 - 800

45 - 63 °C (113 - 145 °F)

In the cereal cooker: 0.40 - 0.80 In the mash:

6.2 - 6.7

Application: Add to cereal cooker before cooking or into the mash.

IFF liquid enzymes are available in a variety of pack sizes, ranging from jerricans to IBC totes. Contact your Gusmer representative for availability and lead times.

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IFF Danisco ® Brewing Enzymes (continued)

IFF Danisco ® Brewing Enzymes (continued)

Wort Separation & Beer Filtration - Cellulase, beta-glucanase, xylanase, and arabinase break down non-starch polysaccharides to release more starch for conversion and reduce mash viscosity for consistent separation and filtration.

Attenuation Control - Produce highly attenuated beers time after time, with the use of starch conversion enzymes.

Product

Description

Benefits

Product

Description

Benefits

• Blend of 3 glucoamylases for best in class performance • Achieve RDF > 87% • Lower residual carbohydrates

Glucoamylase

DIAZYME ® 87

• Maximum β-glucan breakdown • Reduces risk of lter bed collapse • Robust choice for high gravity brewing

β-glucanase & xylanase

LAMINEX ® MaxFlow 4G

|

|

|

|

|

|

Dose (kg/MT of grist)

Dose (ppm of grist) 100 - 2500

Optimal Temperature Range 55 - 66 °C (131 - 151 °F)

Optimal pH Range 4.6 - 5.8

Dose (kg/MT of grist)

Dose (ppm of grist) 50 - 400

Optimal Temperature Range 46 - 78 °C (115 - 172 °F)

Optimal pH Range 5.2 - 6.4

In the mash:

0.1 - 2.5

In the mash:

0.05 - 0.40

Application: Add directly to mash or right after at mashing in.

Application: Add directly to mash or right after at mashing in.

β-glucanase

• Active at elevated temperatures up to 90 °C • Reduce viscosity and β-glucan levels • Highly eective for wheat inclusions

LAMINEX ® 750

• Maximize starch conversion • Provides a high degree of attenuation • Suitable for application in mash or in the fermenter

Glucoamylase

DIAZYME ® TGA MASH

3.5 - 5.5 |

0.05 - 0.30 |

|

|

|

|

Dose (kg/MT of grist)

Optimal Temperature Range 62 - 90 °C (144 - 194 °F)

Optimal pH Range

Dose (ppm of grist) 50 - 300

Dose (kg/MT of grist) In the brewhouse: 1.5 - 7 In fermentation: 1.5 - 3

Dose (ppm of grist) 1500 - 7000 1500 - 3000

Optimal Temperature Range 49 - 68 °C (120 - 154 °F)

Optimal pH Range 3.7 - 5.5

In the mash:

Application: Add directly to mash or right after at mashing in.

Application: Add directly to mash or right after at mashing in.

β-glucanase, cellulase

• Reduces wort viscosity and β-glucan level • Improved starch utilization and decrease risk of haze from non-starch polysaccharides

LAMINEX ® BG2

• Maximize hydrolyses of starch into fermentable sugars • Achieve RDF > 83% • Minimizes residual carbohydrates

Glucoamylase

DIAZYME ® X4

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Dose (kg/MT of grist)

Optimal Temperature Range 52 - 75 °C (126 - 167 °F

Optimal pH Range 3.5 - 5.5

Dose (ppm of grist) 100 - 400

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In the mash:

0.1 - 0.4

Dose (kg/MT of grist)

Dose (ppm of grist) 500 - 1000

Optimal Temperature Range 56 - 76 °C (133 - 169 °F)

Optimal pH Range 3.7 - 5.4

In the mash:

0.5 - 10

Application: Add directly to mash or right after at mashing in.

Application: Add directly to mash or right after at mashing in.

β-glucanase & xylanase

• Reduces wort viscosity • Increase capacity due to faster throughput • Reduces risk of haze from non-starch polysaccharides

LAMINEX ® Super 3G

• Improves attenuation by de-branching amylopectin • Use with DIAZYME ® X4 or DIAZYME ® TGA MASH for increased RDF

Pullulanase

DIAZYME ® P10

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0.05 - 0.25 |

Dose (kg/MT of grist)

Optimal Temperature Range 46 - 75 °C (115 - 167 °F)

Optimal pH Range 3.0 - 7.0

Dose (ppm of grist) 50 - 250

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In the mash:

Dose (kg/MT of grist)

Dose (ppm of grist) 500 - 2000 30 - 120

Optimal Temperature Range 45 - 70 °C (113 - 158 °F)

Optimal pH Range 3.7 - 5.0

In the mash: In fermentation:

0.5 - 2.0 0.03 - 0.12

Application: Add directly to mash or right after at mashing in.

Application: Add to mash at mashing in or right after for attenuation improvement. If using at the fermenter, add with DIAZYME ® FA for RDF improvement. Use at temperatures below 65 °C (149 °F).

Fermentation Enhancement - Increase free amino nitrogen (FAN) from protein in the mash for improved consistent fermentations.

• Increase fermentable carbohydrates, mainly maltose • Improves attenuation and fermentation rate

α-amylase

DIAZYME ® FA

Product

Description

Benefits

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Dose (kg/MT of grist)

Dose (ppm of grist) 500 - 1500 60 - 450

Optimal Temperature Range 38 - 58 °C (100 - 136 °F)

Optimal pH Range 3.1 - 6.4

In the mash: In fermentation:

0.5 - 1.5 0.06 - 0.45

Thermostable protease

• Increase FAN levels for optimal fermentation performance • Allows for high adjunct inclusion to mash • Ideal for high temperature applications

ALPHALASE ® THP

Application: Add to cold wort when temperature cools to below 60 °C (140 °F) before or with pitching of yeast or during fermentation. Add in conjunction with DIAZYME ® P10 for RDF improvement.

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Dose (kg/MT of grist)

Optimal Temperature Range 66 - 80 °C (151 - 176 °F)

Optimal pH Range 6.0 - 8.9

Dose (ppm of grist) 1000 - 3000

In the mash:

1.0 - 3.0

“Gusmer helped us on our journey to create low calorie, low carb beers. Our Gusmer technical rep guided me through the process of using TGA Mash. We saw an immediate improvement in the fermentation and reduction of carbohydrates and were able to quickly go to market with a range of new brands.”

Application: Add directly to mash or right after at mashing in.

Protease

• Increase FAN levels • Allows for high adjunct inclusion to mash

ALPHALASE ® NP

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— Ian VanGundy, Brewmaster R&D Brewing - Raleigh, NC

Dose (kg/MT of grist)

Optimal Temperature Range 44 - 76 °C (111 - 168 °F)

Optimal pH Range 6.0 - 8.0

Dose (ppm of grist) 100 - 300

In the mash:

0.1 - 0.3

Application: Add directly to mash or right after at mashing in.

12 2022 - 2023 Gusmer Enterprises, Inc. Brewing Products Catalog

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IFF Danisco ® Brewing Enzymes (continued)

IFF Danisco ® Hard Seltzer Enzymes

Raw Material Optimization - Enables the use of difficult and gluten-free grains or significant levels of adjuncts. Achieve high performance brewing with locally available raw materials.

Product

Description

Benefits

α-acetolactate decarboxylase ALPHALASE ® Advance 4000 Diacetyl Control - Manage diacetyl by eliminating the precursors of vicinal diketones (VDK’s). • Shorten or eliminate diacetyl rest • Keep diacetyl levels below the avor threshold • Optimize capacity and reduce processing times

Product

Description

Benefits

α-amylase, β-glucanase & protease • Better cost in use

ALPHALASE ® AP4

• Higher and more consistent brewhouse yields • Sustainability with use of local grains

Attenuation Control - Obtain higher RDFs with the use of starch conversion enzymes.

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• Blend of 3 glucoamylases for best in class performance • Achieve RDF > 87% • Lower residual carbohydrates • Maximize starch conversion • Provides a high degree of attenuation • Suitable for application in mash or in the fermenter

Dose (kg/MT of grist) In the cereal cooker: 0.1 - 0.5 In the mash: 1.0 - 2.0

Optimal Temperature Range 48 - 82 °C (118 - 180 °F)

Optimal pH Range 4.6 - 7.2

Dose (ppm of grist) 100 - 500 1000 - 2000

Glucoamylase

DIAZYME ® 87

Application: Add to mash at mashing in or right after.

Glucoamylase

DIAZYME ® TGA MASH

α-amylase, β-glucanase & protease • Allows for high barley brewing (up to 60%) • Fast liquefaction at low water to grist ratio • Provides consistent levels of FAN

ALPHALASE ® AP3

Liquefaction & Cereal Cooking - Supplemental enzymes break down starch and reduce mash viscosity for more consistent mashing.

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Dose (kg/MT of grist) In the cereal cooker: 0.1 - 0.5 In the mash: 1.0 - 2.0

Optimal Temperature Range 34 - 90 °C (93 - 194 °F)

Optimal pH Range 4.3 - 7.5

Dose (ppm of grist) 100 - 500 1000 - 2000

Thermostable α-amylase

• High thermotolerance for broad operating conditions • Rapid viscosity reduction at low & broad pH ranges • Performs well at low water to grist ratio

AMYLEX ® 6T

Application: Add to mash at mashing in or right after.

Diacetyl Control - Manage diacetyl by eliminating the precursors of vicinal diketones (VDK’s).

IFF Danisco ® and BioSelect TM Cider Enzymes

Product

Description

Benefits

α-acetolactate decarboxylase

• Shorten or eliminate diacetyl rest • Keep diacetyl levels below the avor threshold • Optimize capacity and reduce processing times

ALPHALASE ® Advance 4000

Enzymes are widely used in apple and pear juice processing and in cider production to improve product quality, yield, and to ease processing. Macerating enzymes are added to fruit for improved juice extraction and press efficiencies. Pectinases and glucoamylases are used in juice and cider to increase settling and to improve filtration and clarification. Traditional French and English ciders that are produced with the keeving process use pectin methylesterase (PME) to form the chapeau brun necessary for a naturally sweetened cider. Gusmer offers both IFF liquid enzymes and BioSelect micro-granulate enzymes. BioSelect enzymes are GRAS approved and manufactured under an FSSC 22000 food safety system.

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0.5 - 1.0 |

Dose (g/hL of wort)

Optimal Temperature Range 25 - 50 °C (77 - 122 °F)

Optimal pH Range 4.4 - 7.5

Dose (ppm) 5 - 10

In the fermenter:

Application: Add to cooled wort before pitching yeast.

Gusmer Brewing Enzyme Webinar: Effects of Drought and Heat on Barley and Malt

Product

Description

Benefits

Maceration

Pectinase, microgranulate Pectinase

BioSelect ® Noir PEKTOZYME TM Mash LAMINEX ® BG2

• Break down cell walls for easier juice release • Increase juice yields • Use for purees or fresh fruit

View this complimentary webinar on the effects of drought and heat on barley and the impacts on malt quality, presented by Andrew Fratianni, the Senior Applications Specialist for Brewing & Distilling Enzymes at IFF. This informative video identifies enzyme solutions available when working with impacted malt. Presentation notes available for download.

Cellulase

Clarification

Pectinase, microgranulate Pectinase

BioSelect ® Clear PEKTOZYME TM Clear DIAZYME ® X4

• Prevent haze and improve clarity • Reduce juice viscosity for easier ltration • Increase settling

Glucoamylase

Keeving

• Use in Keeving process • Assists in the formation of the chapeau brun

Pectin methylesterase

PEKTOZYME TM Firm

14 2022 - 2023 Gusmer Enterprises, Inc. Brewing Products Catalog

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Beer Stabilization Protein & Polyphenol Control Chill haze stabilization is an important consideration for beers that are distributed throughout a territory and require any degree of shelf stability. Most retailers and consumers expect clarity and no post-bottling sedimentation in beer on a consistent basis, and with today’s flavorful and wide varieties of beers, the potential for instability exists. Through the use of either silica-based

Beer Stabilization (continued)

BASF Divergan ® F and Divergan ® RS PVPP (Polyvinylpolypyrrolidone) Gusmer is a major distributor of Divergan F to the beer industry. Manufactured by BASF, Divergan F is used throughout the world to chill haze stabilize beer. BASF’s unique polymerization process produces the purest polyvinylpolypyrrolidone, which more selectively adsorbs the polyphenols that can cause instabilities. There is evidence that Divergan F also helps to stabilize flavor through the reduction of flavonoid polyphenols, which are particularly prone to polymerize into products of higher molecular weight and potential bitter flavor. Divergan F works quickly, and its short contact time means it can frequently be dosed inline, but it can also be dosed in a batch method. Divergan RS is a regenerable PVPP, which works in the same manner, but offers some economies to larger facilities that are set up to regenerate it. Alone: 10-30 g/hL (~2.5-7.75 lb/100 US bbl) With Silica: 10-20 g/hL (~2.5-5.0 lb/100 US bbl) Alone: 25-40 g/hL (~5-10 lb/100 US bbl). With Silica: 10-30 g/hL (~2.5-7.75 lb/100US bbl) Contact time: 5 minutes Polyphenol removal effectiveness: 55% of mass Dose Rate: Beer more than 65% malt Particle Size: ~ 50 um Dose Rate: Beer up to 65% malt

PQ Corporation BRITESORB ® A100 – ( Silica Hydrogel ) Silica Hydrogel is an amorphous silica powder, which is non-dusting and free flowing, and has a moisture content of approximately 65%. BRITESORB A100 works through size exclusion. The surface of BRITESORB A100 is engineered with a moderately sized porosity, which selectively allows for the internal adsorption of haze-forming proteins while retarding the entry of larger, foam-positive proteins. An excellent choice for chillproofing lighter style beers, BRITESORB A100 has a high permeability factor that allows for faster filtration rates and longer filter runs.

stabilizing agents or PVPP (polyvinylpolypyrrolidone) polymer-based stabilizing agents, chill haze stabilization can be achieved without affecting flavor, aroma, body or head retention. These stabilizing agents are widely used, economical and readily available through Gusmer Enterprises. Chill haze is caused by the natural reaction of “sensitive proteins” (proteins rich in proline) and polyphenols, both of which are inherently found in beer. These sensitive proteins and polyphenols agglomerate to form larger colloids which are insoluble at cold storage and serving temperatures. The instability results in a precipitation which creates cloudy beer or bottle sediment. Stability of the beer can be achieved by removing either the sensitive proteins or the polyphenols, so that the two cannot so readily react with each other. Silica-based stabilizers, whether amorphous solids or colloidal liquids, used in the brewing process have a small particle size (8 nm to 16 microns) and are highly porous with typical surface areas from about 300 m 2 /g to more than 1,000 m 2 /g. These specially engineered silica particles are hydrophilic due to coverage of their surface by hydroxyl (silanol) groups. It is the interactions of proline with these silanol groups that enable the selective adsorption of sensitive proteins from beer. PVPP polymer-based stabilizers are approximately 50 microns in size and have a high affinity for flavonoid polyphenols via hydrogen and hydrophobic bonding. Both forms of stabilizing agents are ultimately removed from the beer through centrifugation or filtration. The choice to use either a silica-based stabilizer or a PVPP polymer-based stabilizer is up to the brewer, and for beers that are more difficult to stabilize, the use of both agents may synergistically result in stabilization. Preparation of Stabilizers Kieselsol: These solutions come ready-made and can be added as described in the dosing section below. Hydrogel/Xerogel/PVPP: The amorphous powder should be mixed with deoxygenated water at a 10% w/w ratio. (1 kg powder: 10 liters DAW or ~8 lb: 10 USG DAW). The use of a CO 2 sparger in the slurry water will help to deoxygenate the water. Agitation: Hydrogel/Xerogel – Agitate slurry for at least 20 minutes prior to addition. PVPP – Agitate slurry for 1-2 hours prior to addition. Dosing of Stabilizers Inline Method: The kieselsol, hydrogel/xerogel or PVPP slurries are dosed proportionally into the beer stream by means of a metering pump. The products are allowed to react with the beer. Depending upon contact time required for each product, a buffer tank may be utilized. Resultant sediments should be removed via filtration depending on the requirements of the specific stabilizer. Batch Method: Add the kieselsol or hydrogel/xerogel/ PVPP slurries into the product while filling the finishing tank. Add the stabilizing agent proportionally during the fill or as a single shot method through the spray ball arm. Once the stabilizing agent has reacted with the respective protein or tannin, it will settle to the bottom of the tank as sediment. Settling times vary due to tank geometry and stabilizer/protein/tannin complex size. The stabilized beer can be separated from the sediment prior to filtration and any leftover sediment is easily removed during CIP. Inadvertent over-dosing or contact time of several days causes no negative effects in the beer.

Particle Size: ~ 16 um Dose Rate: Beer up to 65% malt

40-50 g/hL (~10-12 lb/100 US bbl)

Dose Rate: Beer more than 65% malt

50-70 g/hL (~12-17 lb/100 US bbl)

Contact time: 20 minutes Permeability: 0.15 D’Arcy Sizes: 50 lb bags

PQ Corporation BRITESORB ® D300 – ( Silica Xerogel ) Silica Xerogel is an amorphous, free flowing powder of approximately 5% moisture content. Pound for pound, it is a more effective stabilizer than Silica Hydrogel. BRITESORB D300 utilizes the same adsorption principals as A100, but in addition, BRITESORB D300 is activated by a patented process that increases its affinity for sensitive protein. This typically allows for short contact times and reduced dose rates. A good candidate to stabilize difficult brews, BRITESORB D300 has a good permeability factor and can be used in conjunction with PVPP.

Divergan F Sizes: 20 kg drums Divergan RS Size: 20 kg drums

Particle Size: ~ 12 um Dose Rate: Beer up to 70% malt

25-40 g/hL (~6-10 lb/100 US bbl) Dose Rate: Beer more than 70% malt 40-60 g/hL (~10-15 lb/100 US bbl)

Contact time: 5 minutes Permeability: 0.05 D’Arcy Sizes: 40 lb bags

For more information on beer chill haze stabilization and the use of stabilizing agents, please contact your Gusmer representative.

Micrograph of Divergan ® F (PVPP)

16 2022 - 2023 Gusmer Enterprises, Inc. Brewing Products Catalog

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerbeer.com 17

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