Gusmer Brewing Catalog 2025-26

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Honoring Tradition, Empowering the Future! At Gusmer Enterprises, we deeply value the traditions that have laid the foundation for our success. Our dedication to quality and innovation has been unwavering since 1918, and we Gusmer Fermentation Center Santa Rosa, CA

continually strive in looking towards the future. By embracing state-of-the-art technology and sustainable practices, we are able to enhance our production capabilities while maintaining the high standards of craftsmanship that our customers have come to expect. We believe that by staying true to our roots and continuous improvement are the heart of Gusmer as we seek to be the “Go To Provider” of goods and services. We look forward to working together in the creation of your beer and success in your brands!

Gusmer R&D Laboratory Waupaca, WI

Gusmer Spotlight: Technical Applications Team Gusmer Enterprises is committed to providing “ Service with Knowledge ” ® , and our core focus at the Gusmer Technical Applications Center in Fresno, CA is to provide technical product application expertise to our customers.

Technical Applications Center

Fresno, CA

We are a diverse team of Chemists, Microbiologists, and Scientists that are driven to support our customers by delivering solutions to optimize upstream and downstream processing in the beverage industry. We understand that each of our customers has a unique production process, so we make product recommendations by utilizing bench- scale testing and on-site trial support to ensure all customers achieve the highest quality finished product. We work with our sales team to consult and share results with our customers. Our key technical application services include, but are not limited to, the optimization of fermentation nutrients, fining agents, enzymes, oak adjuncts, yeast, and filtration. Customers should reach out to their local Gusmer Technical Sales Representative to discuss how Gusmer’s Technical Application Team can assist in addressing and troubleshooting their production process.

2025 - 2026 Gusmer Enterprises, Inc. Brewing Products Catalog

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Gusmer Product Offerings

Micro Elements ® Beer Fermentation Nutrients Pg 8

BevReady TM Filter Cartridges Pg 29

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Micro Elements ® Hard Seltzer HG Fermentation Nutrients Pg 9

Cellupore CSF Series Sheets Pg 24

------------------------------------------------------------------------------------------ Cellu-Stack ® Lenticular Filter Cartridges & Filter Housings Pg 26

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Micro Essentials TM Cider Fermentation Nutrients Pg 8

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KICK Carrageenan ® Kettle Fining Agents Pg 19

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Carbac ® Carbon Filter Media Pg 27

------------------------------------------------------------------------------------------ Oak Avantage ® Oak-Mor ® Pg 22

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Cellu-Flo Filter Fibers Pg 28

Gumser is proud to partner with the following companies

Order Info: cs@gusmerenterprises.com | 866.213.1131 | www.GusmerBeer.com

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Featured Products

Information Inside Sales & Sales Reps by Area . . . . . . . . . . ......... 3 Brewing Products Yeast & Bacteria . . . . . . . . . . . . . . . . ................. 4-7 Chr. Hansen SmartBev ® NEER ® .. . . . . . . ........ 4 Chr. Hansen SmartBev ® LB-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 Enzymes. . . . . . . . . . . . . . . . . ................. 10-15 IFF Brewing Enyzmes. . . . . . . . . . . . . . . . . . . . . 10-14 IFF and BioSelect Enyzmes for Cider . . . . . . ..... 15 Processing Aids. . . . . . . . . . . . . . . . ................ 16-19 PQ Silica Gels . . . . . . . . . . . . . . . .............. 16 Nalco Colloidal Silica. . . . . . . . . . . . ............ 17 BASF Divergan ® PVPP. . . . . . . . . . . . ........... 18 KICK Carrageenan ® Kettle Fining Agents . . . . .... 19 Flavor & Color. . . . . . . . . . . . . . . . ................. 20-21 PureMalt Concentrates. . . . . . . . . . . . ........... 20 DDW (Givaudan Sense Colour) Caramel Products. . 21 Oak Products. . . . . . . . . . . . . . . . . ................. 22-23 Gusmer Oak. . . . . . . . . . . . . . . . ............... 22 Arôbois Oak . . . . . . . . . . . . . . . ................ 23 Filtration. . . . . . . . . . . . . . . . . . . ................... 24-33 Filter Sheets. . . . . . . . . . . . . . ............... 24-25 Cellu-Stack ® Filters & Housings. . . . . . . . ........ 26 Filtration for Hard Seltzer. . . . . . . . . . . .......... 27 Cellu-Flo Fiber Filter Aids. . . . . . . . . . . .......... 28 BevReady TM Filter Cartridges. . . . . . . . ........ 29-31 Bucher Denwel Filtration Systems. . . . . . ...... 32-33 Equipment. . . . . . . . . . . . . . . . . . .................. 34-40 Bucher Denwel Inline Gas Injection & Equip. . .. 34-35 Ponndorf Spent Grain Removal Equipment. . ... 36-37 Sigrist Turbidimeters. . . . . . . . . . . ............ 38-40 Laboratory Equipment. . . . . . . . . . . . . .............. 41-47 Sigrist LabScat2. . . . . . . . . . . . . . .............. 41 CDR BeerLab ® . . . . . . . . . . . . . . ............... 42 CDR KombuchaLab & CDR CiderLab. . . . . . ..... 43 MilliporeSigma Process Monitoring Tools . . . ... 44-45 MilliporeSigma MVP Icon. . . . . . . . . . . .......... 46 Sysmex CyFlow TM RI-300. . . . . . . . . . . . . . . . . . . . .47 Instrumentation . . . . . . . . . . . . . . . . ................ 48-49 Hamilton Inline Process Sensors. . . . . . . . ....... 48 Hamilton Cell Density Measurement & DO Meter. . 49 . Analytical Services Panels & Individual Tests . . . . ... 50-51 Practical Brewery Formulas & Conversions. . . . . .....51-52 Services

IFF DIAZYME ® NOLO

For No & Low Alcohol Beers Pg 12

NEW

Sysmex CyFlow TM RI-300

Flow Cytometer Pg 47

NEW

Sigrist TurBiScat PM 40

Inline Turbidimeter Pg 38

Bucher Denwel M-Polynox MC Polymeric Cross Flow Filters Pg 33

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Gusmer Technical Sales Representative by area

Central California, Southern Nevada Bill Merz (Bakersfield, CA) — 661.330.5294 bmerz@gusmerenterprises.com Central & Northern California, Northern Nevada Greg Sitton (Visalia, CA) — 559.573.4398 gsitton@gusmerenterprises.com Central Coast California Kyann (Varvel) Romag (Paso Robles, CA) — 805.956.0613 kromag@gusmerenterprises.com Napa County California Pedro Pereira (Napa, CA) — 707.320.3307 ppereira@gusmerenterprises.com Sonoma/Mendocino Counties California Andrew Moore (Windsor, CA) — 707.494.2837 amoore@gusmerenterprises.com Southern California, Arizona Eric Templeton (Torrance, CA) — 213.944.9166 etempleton@gusmerenterprises.com

Northwestern States / Western Canada Chris Webster (Moses Lake, WA) — 509.209.1311 cwebster@gusmerenterprises.com Midwest, Colorado, Upper Western States Eric May (Denver, CO) — 720.703.3813 emay@gusmerenterprises.com Kentucky, Tennessee Justin Juengel (St. Louis, MO) — 314.502.0144 jjuengel@gusmerenterprises.com Texas & Lower Midwestern States Jill Gallegos (Hutto, TX) – 817.676.6506 jgallegos@gusmerenterprises.com Northeastern States, Eastern Canada Bryan Forbes (St. Paul, MN) — 651.280.9377 bforbes@gusmerenterprises.com Southeastern States Cristian Lupp (Mountainside, NJ) — 908.419.1151 clupp@gusmerenterprises.com

To place an order please contact us at: cs@gusmerenterprises.com or 866.213.1131

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

Gusmer Sonoma & Analytical Services 9025 Old Redwood Hwy, Suite E Windsor, CA 95492 Phone: 707.836.1056

Fresno Manufacturing Facility 81 M Street Fresno, CA 93721 Phone: 559.485.2692

Mountainside 1167 Globe Avenue Mountainside, NJ 07092 Phone: 908.301.1811

Hickory Manufacturing Facility 1774 Lutetium Circle SE Newton, NC 28658 Phone: 828.994.0105

Waupaca Manufacturing Facility 1401 Ware Street Waupaca, WI 54981 Phone: 715.258.5525

Santa Rosa Fermentation Center 2200 Northpoint Parkway Santa Rosa, CA 95407 Phone:707-921-1417

Gusmer Employee Spotlight: Making their mark in the Brewing industry Bill Merz Gusmer Legend Chris Webster Technical Sales Rep

For Bill Merz, 2024 marked a 20-year anniversary with Gusmer Enterprises Inc. Bill started with Gusmer as a

Chris Webster, Technical Sales Representative for the Northwest US and Western Canada, has

Technical Sales Representative covering much of California, the Southwest U.S. and beyond. Currently, Bill is the Director of West Coast Sales, Beverage Market. In 2025 he will retire from Gusmer to spend time with his family doing what he enjoys most: making wine, gardening, and cooking. In his time with Gusmer, Bill’s priority has always been taking care of his customers, he is known for giving exceptional technical service, and he is a trusted resource within the wine market. Bill has trained and coached many along his journey, as he enjoys sharing his wealth of winemaking knowledge with both his customers as well as his colleagues. We thank Bill for his over 20 years of commitment to Gusmer, and we wish him many years of enjoying retirement!

been part of the Gusmer team since 2017. He holds a PhD in Biochemistry and a BS in Science from Washington State University. Additionally, he completed a postdoctoral fellowship at Harvard Medical School and Massachusetts General Hospital. After Chris’s postdoctorate, he was a QA manager and lead brewer just South of Boston before joining Gusmer. With experience in food, beverage, microbiology, and biochemistry, Chris’s favorite part of his role at Gusmer is helping customers achieve improved fermentations and overall operational efficiencies. In his free time, Chris enjoys camping and fishing with his wife and two children, as well as indulging in his passions for coffee and cooking.

Order Info: cs@gusmerenterprises.com | 866.213.1131 | www.GusmerBeer.com

View Table of Contents Novonesis SmartBev ® NEER ® Fermentation. Redefined. A fast, climate-friendly and cost-efficient fermentation solution that can brew low and alcohol-free beer without any compromises. SmartBev NEER is a maltose-negative yeast technology that creates the full beer experience without the alcohol. The NEER yeast is unique as it can only metabolize monosaccharides and is crabtree negative. When given oxygen, it will respire and be metabolically active without producing any ethanol. These two features are what enable NEER to brew low and alcohol-free beer (0.0% ABV). Key Features • The full sensory impact: Fermentation with NEER removes wort flavors, optimizes beer flavor and yields a well-integrated body and mouthfee • Efficient production: Short and consistent production time of 2-6 days of fermentation and no need for maturation. Yeast Format for Agile and Safe Process The product format is also unique and key for the successful production of non-alcoholic / alcohol-free beer. SmartBev NEER comes in the Frozen Liquid Yeast (FLY) format securing the highest level of purity, long shelf life and most importantly direct pitching into the fermentation tank.

NEER Video Customer Testimonial NEER Overview - Learn how it works

Discover a better way to brew non-alcoholic beer

Pack Size: Available in 50hL or 500hL

Select the NEER ® strain that fits your beer The SmartBev NEER range consists of three different Pichia kluyveri yeast strains that all brew NAB/AFB

NEER ® POLY

NEER ®

NEER ® PUNCH

For a more neutral impact of the yeast to brew a beer where the malt and hops shine.

For a refreshing balance beer in between POLY and PUNCH.

For a fruit forward beer, where the yeast flavors roll out their full ester characters.

FRUIT FLAVOR INTENSITY

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Novonesis SmartBev ® Harvest LB-1 Solutions for Kettle Souring Novonesis has developed a freeze dried, direct inoculation culture of Lactobacillus plantarum . Novonesis 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

Harvest LB-1 Video Customer Testimonial

“Harvest LB-1 is cost effective, easy to handle, and the consistency of the results is really impressive ...”

Andy Ruhland, Head Brewer Bad Weather Brewing - St. Paul, MN

Harvest LB-1 Video Customer Testimonial

“Our favorite attribute of Harvest LB-1 is that it’s very fast and gives us a consistent clean flavor & aroma ...”

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

Harvest LB-1 Souring time Fastest souring is achieved at low IBU levels. Harvest LB-1 tolerates 8 IBU, which minimizes risk of cross contamination in the brewery.

3.2 3.6 4 4.4 4.8 5.2 5.6 6

Fermentation conditions: Wort (12 °Plato), 86 °F Inoculation: 1 pouch/10bbl

0 IBU 4 IBU 8 IBU

Fermentation time (hours)

5 Order Info: cs@gusmerenterprises.com | 866.213.1131 | www.GusmerBeer.com

View Table of Contents Yeast Strains For Hard Seltzer

HARD SELTZER

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. 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. Hard seltzer, produced with Renaissance Yeast strains, are bright, clean and have outstanding aromas with no trace of H 2 S. Renaissance Yeast Unique Yeast Strains to Produce Clean & Aromatic Seltzers

Allegro TM Saccharomyces cerevisiae bayanus • Moderate fermenter known for low SO 2 and acetaldehyde production • Alcohol Tolerance up to 16% v/v, Temp Range: 50 – 82 °F (10 – 28 °C) Viva TM Saccharomyces cerevisiae bayanus • Exceptionally clean fermenter with high temperature adaptation and very low volatile acidity production. • Alcohol Tolerance up to 16% v/v, Temp Range: 50 – 77 °F (10 – 25 °C) Avante TM Saccharomyces cerevisiae • Strong fermenter that is both temperature and alcohol tolerant • Tolerant of high alcohols (up to 17% v/v), Temp Range: 55 – 86 °F (13 – 30 °C)

Renaissance Yeast Viva in Hard Seltzer Testimonial “The Renaissance Viva yeast was a really clean strain and a white wine yeast so we knew we would get minimal off flavors while also keeping it nice and fruity...”

Shaye Holdaway, QA/QC Manager Patrick Reardon, Cellar Manager Upslope Brewing - Boulder, CO

Novonesis Novonesis has developed a yeast program founded both on standard Saccharomyces yeast and non- Saccharomyces yeast. Novonesis yeast gives options to accentuate flavor, aroma and mouthfeel in the production of distinct and high quality hard seltzers. Merit TM 100% Saccharomyces cerevisiae

Yeast Rehydration Protocols Learn the proper rehydration techniques of Active Dry Yeast for alcoholic fermentation.

• 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)

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Yeast Strains For Cider

CIDER PROCESSING

Yeast Strains for Premium Ciders

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)

• 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 • A clean, slightly fruity strain ideal for all types of cider • Works well under a diverse set conditions and benefits

Allegro TM Saccharomyces cerevisiae bayanus • Imparts layers of fresh fruit and

aromatic 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

Novonesis 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

7 Order Info: cs@gusmerenterprises.com | 866.213.1131 | www.GusmerBeer.com

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Gusmer Enterprises Micro Elements ® Brewing Nutrient Tablets

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: Enhanced flocculation, viability, and higher RDF for reliable, efficient fermentation • Increased Attenuation: Faster kinetics and improved sugar conversion for higher attenuation • Improved Filtration & Quality: Better flocculation for easier filtration and superior sensory results • Yeast Viability: Sustained yeast health for consistent performance • Easy-to-Use: Dust-free, tablet form for precise and convenient dosing Application Micro Elements Brewing Nutrient Tablets are crafted to be utilized in either the kettle or fermentation vessel in all types of beer, with a particular focus on high gravity brewing and 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.

“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.”

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

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

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.

8 2025 - 2026 Gusmer Enterprises, Inc. Brewing Products Catalog Micro Essentials Powder • Powder form of yeast nutrient supplying a rich mixture of organic and inorganic nitrogen, vitamins, and trace minerals • Dose Rate: 1-8 lbs / 1,000 gal Multiple additions recommended at 2 lbs / 1,000 gal • Pack Size: 25 kg (55 lbs), 5 kg (11 lbs) Micro Essentials Complete-TR • Time-release nutrient supplying a rich mixture of organic and inorganic nitrogen, vitamins, and trace minerals • Add once at beginning of fermentation • Dose together 1 to 1, Dose Rate: 1-8 lbs / 1,000 gal • Pack Size: 10 kg (22 lbs), 1 kg (2.2 lbs)

Micro Essentials Prime • Yeast rehydration nutrient that provides assimilable organic nitrogen and micronutrients without DAP • The addition of bioavailable nutrients during yeast fermentation helps to ensure survival during the stressful transition of inoculation • Dose Rate: 2 lb / 1,000 gal • Pack Size: 10 kg (22 lbs), 1 kg (2.2 lbs)

Micro Essentials Trace • Pure vitamin and mineral complex

• Used to supplement other yeast nutrients when additional micronutrients are required • Dose Rate: 25-100g / 1,000 gal • Pack Size: 10 kg (22 lbs), 1 kg (2.2 lbs), 100 g (0.22 lbs)

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Gusmer Enterprises Micro Elements ® Hard Seltzer HG

Hard Seltzer Nutrient

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 • Use with your favorite hard seltzer yeast, Renaissance Yeast Viva recommended 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.

Customer Testimonial “We were able to cut down our fermentation time almost in half especially using the ME Hard Seltzer HG...”

Dosing Recommendations

Plato

15-20

20-25

≥25 6.6 773 55 925

g/L g/bbl lbs/1000 gal PPM

4.95 580 41.2 694

6.2 725 51.6 868

Nitrogen

This product provides 16.8 ppm of available nitrogen for every 1lb / 1,000 gal

Shaye Holdaway, QA/QC Manager Patrick Reardon, Cellar Manager Upslope Brewing - Boulder, CO

Pack Size: 25 kg (55 lbs)

Fermentation Curves

Plato

Alcohol

Degrees Plato 16° Plato 24° Plato 28° Plato

Days

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IFF Brewing Enzymes Reduce Cost, Increase Yields, Improve Efficiencies

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 through Danisco, part of the IFF family, giving you the tools to reduce cost, waste, and energy consumption, accelerate production and achieve consistently high-quality beer. • Achieve target attenuations • Assure consistency even with varying raw materials • Improve mash separation for increased wort quality • Reduce cost, waste, and energy consumption • Increase yields and boost efficiency 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.

Customer Testimonial “We use IFF enzymes to shorten cycle times, increase process efficiencies, and maintain long term stability of clarity in finished products.”

Christopher O’Connor, V.P. Brewery Operations Prost Brewing - Northglenn, CO

Mashing Heat-stable alpha-amylase rapidly and randomly breaks down starch molecules into smaller sugars, reducing viscosity, enhancing wort fermentability, and minimizing the risk of starch haze formation in beer.

AMYLEX ® 6T

AMYLEX ® BT2

BEST IN CLASS

Thermostable α-amylase • Best in class at lower doses • Rapid viscosity reduction at low & broad pH ranges • High thermotolerance for broad operating conditions

Classic Thermostable α-amylase • Rapidly reduces viscosity at medium or high gelatinization temperatures • Great for beers that require organic approval

AMYLEX ® 5T

Thermostable α-amylase • Efficient viscosity reduction with high adjunct brewing • Allows for use of low water to grist ratio • Reduced processing costs

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IFF Brewing Enzymes (continued)

Optimize Raw Materials Supplemental alpha-amylase, beta-glucanase, and protease activity help acheive sustainable high performance brewing. Enables the use of locally available raw materials such as gluten-free grains or significant levels of adjuncts. Add to mash at mashing in or right after.

ALPHALASE ® AP4

ALPHALASE ® AP3

BEST IN CLASS

α-amylase, β-glucanase, protease • Best in class and better cost in use

Classic 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

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

Wort Seperation and Beer Filtration Enzymes such as cellulase, beta-glucanase, xylanase, and arabinase break down non-starch polysaccharides to release more starch for conversion and reduce mash viscosity for consistent wort separation in the brewhouse and filtration in the cellar. Add directly to mash or right after mashing in.

BEST IN CLASS

LAMINEX ® MAXFLOW 4G

LAMINEX ® 750

β-glucanase, xylanase • Maximum β-glucan breakdown for easier lautering • Reduces risk of filter bed collapse • Robust choice for high gravity brewing

Classic β-glucanase • Active at a wide range of temperatures • Reduce viscosity and β-glucan levels • Highly effective for wheat inclusions

LAMINEX ® Super 3G Customer Testimonial “We got the best results using Laminex 3G and at the best price...we saved about $70,000.”

LAMINEX ® SUPER 3G

Classic β-glucanase, xylanase • Reduces wort viscosity • Efficient mash and wort seperation • Reduces risk of haze from non-starch polysaccharides

Matty Gilliland, R&D / Innovation Specialist New Belgium Brewing - Fort Collins, CO

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

11 Order Info: cs@gusmerenterprises.com | 866.213.1131 | www.GusmerBeer.com

View Table of Contents IFF Brewing Enzymes (continued) Stabilization

Stabilization is important for beers to ensure clarity, extend shelf life, and maintain brand consistency. Chill haze stabilization can be accomplished with the use of proline specific endo-protease. Enzymatic stabilization does not require additional filtration, equipment, or filter aids. This leads to savings in water, energy, and time. Add to cooled wort before pitching yeast.

Proline-specific endo-protease • Prevent chill haze with more robust enzyme activity • Improve foam stability and increase foam retention • Achieve gluten reduced beer without using gluten free grains BCLEAR TM

BCLEAR TM Customer Testimonial “We use BCLEAR in our process because the advantage on the cellar side is a quicker turnover... and the bigger positive is yield increase...”

David Torres, Brewing Manager Upslope Brewing - Boulder, CO

Attenuation Enzymes assure the conversion of starch into fermentable sugars and are used to help consistently achieve your desired attenuation target. Whether the goal is light, calorie reduced lagers or the reduction of ethanol production prior to dealcoholization, IFF has the right enzyme solution. Add directly to mash or right after mashing in.

DIAZYME ® 87

DIAZYME ® FA

BEST IN CLASS

Glucoamylase blend • Glucoamylase blend for best in class performance • Achieve RDF > 87% • Lower residual carbohydrates

fungal α-amylase • Increase fermentable carbohydrates, mainly maltose • Improves attenuation and fermentation rate • Suitable for application in mash or in the fermenter

DIAZYME ® TGA MASH

DIAZYME ® NOLO

NEW OFFERING

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

Transglucosidase • Provides body and improved mouthfeel to low alcoholic beers • Reduces wort fermentability • Increase beer throughput via dealcoholisation

DIAZYME ® X4

Glucoamylase • Maximize hydrolyses of starch into fermentable sugars • Achieve RDF > 83% • Great for beers that require organic approval

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IFF Brewing Enzymes (continued)

Fermentation Enhancement Using supplemental protease increases soluble protein and free amino nitrogen (FAN) in the mash to improve fermentation consistency and kinetics. Add directly to mash or right after mashing in.

ALPHALASE ® THP

ALPHALASE ® NP

BEST IN CLASS

Thermostable neutral protease • Increase FAN levels for optimal fermentation performance • Allows for high adjunct inclusion to mash • Ideal for high temperture applications

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

Diacetyl Control Save time, money and fermentation space by controlling the formation of diacetyl during fermentation. Add to cooled wort before pitching yeast. For dry hopped beers, add optimal dose no later than dry hop addition. For maximum benefit, dose at the start of fermentation.

ALPHALASE ® ADVANCE 4000

“At Russian River Brewing Company, we have chosen to use ALPHALASE Advance 4000 (ALDC) when dry hopping to reduce one of the main effects from hop creep, which is diacetyl. The use of ALDC in conjunction with good yeast and pH management during drying hopping has reduced the required maturation days post dry hop.”

α-acetolactate decarboxylase • Shorten or eliminate diacetyl rest

• Keep diacetyl levels below the flavor threshold • Optimize capacity and reduce processing times • Prevent potential diacetyl formation in dry hopped beers prone to hop creep

— Vinne Cilurzo, Owner/Brewmaster Russian River Brewing Co. Windsor, CA

Gusmer Enzyme Webinar Reducing Diacetyl: One Brewery’s Experience with Application of ALDC View this complimentary webinar to learn how

ALPHALASE Advance 4000 can be used to manage diacetyl in fermentation and dry hopping. Andrew Fratianni, IFF’s Senior Applications Specialist for Brewing & Distilling Enzymes and Urban Chestnut Brewing Company’s Quality and Process manager, share their experiences and tips for using IFF’s ALPHALASE Advance 4000 in the brewery. Presentation notes available for download.

13 Order Info: cs@gusmerenterprises.com | 866.213.1131 | www.GusmerBeer.com

View Table of Contents IFF Brewing Enzymes (continued)

Recommended Dose Rates* (kg/MT of grist)

Application

IFF Enzyme

In the cereal cooker: 0.05 - 0.5 Infusion mashing: Up to 5 In the cereal cooker: 0.1 - 0.60 Infusion mashing: 0.05 - 0.20 In the cereal cooker: 0.4 - 0.8 Infusion mashing: 0.01 - 0.05 In all malt mash: 0.1 - 0.5 In barley brewing: 1.0 - 2.0 In all malt mash: 0.1 - 0.5 In barley brewing: 1.0 - 2.0

AMYLEX ® 6T

Mashing

AMYLEX ® 5T

AMYLEX ® BT2

ALPHALASE ® AP4

Optimize Raw Materials

ALPHALASE ® AP3

LAMINEX ® MaxFlow 4G

In the mash: 0.05 - 0.40

Wort Separation and Beer Filtration

LAMINEX ® Super 3G

In the mash: 0.05 - 0.25

LAMINEX ® 750

In the mash: 0.05 - 0.30

Stabilization

BCLEAR TM

In the fermenter: 0.1 - 2.0 (g/hL of wort)

DIAZYME ® 87

In the mash: 0.1 - 2.5

In the brewhouse: 1.5 - 7 In the fermenter: 1.5 - 3

DIAZYME ® TGA MASH

Attenuation

DIAZYME ® X4

In the mash: 0.5 - 10

In the brewhouse: 0.5 - 1.5 In the fermenter: 0.06 - 0.45

DIAZYME ® FA

DIAZYME ® NOLO

In the mash: 1.0 - 5.0

ALPHALASE ® THP

In the mash: 1.0 - 3.0

Fermentation Enhancement

ALPHALASE ® NP

In the mash: 0.1 - 3.0

Diacetyl Control

ALPHALASE ® Advance 4000

In the mash: 0.5 - 1.0 (g/hL of wort)

*Actual dose rates will be application dependent. Please contact your Gusmer representative for specific application recommendations.

“The IFF logo is a registered trademark of International Flavors & Fragrances, Inc., used under license by Gusmer Enterprises, Inc.”

14 2025 - 2026 Gusmer Enterprises, Inc. Brewing Products Catalog

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IFF and BioSelect ® Enzymes for Cider 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. Gusmer offers both IFF liquid enzymes and BioSelect micro-granulate enzymes for cider production. BioSelect enzymes are GRAS approved and manufactured under an FSSC 22000 food safety system.

Enzymes for Cider FRUIT MACERATION BioSelect ® Noir

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

PEKTOZYME TM Mash

LAMINEX ® Super 3G

JUICE CLARIFICATION BioSelect ® Clear

• Achieve quick depectinization to reduce viscosity and ease filtration • Robust starch degradation to prevent haze and improve clarity • Increase settling

PEKTOZYME TM Clear

DIAZYME ® X4

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View Table of Contents Beer Stabilization Protein & Polyphenol Control Eco-Efficient Solution for Clear Beer

Chill haze stabilization is crucial for beers requiring shelf stability and consistent clarity. Retailers and consumers expect clear beer without post-bottling sedimentation. Silica-based or PVPP polymer-based stabilizers effectively prevent chill haze without impacting flavor, aroma, body, or head retention. These agents are widely used, cost- effective, and available through Gusmer Enterprises. Formation of Haze: Chill haze is caused by a reaction between “sensitive proteins” (proline-rich proteins) and polyphenols. Both are naturally present in beer and can agglomerate into larger colloids, which become insoluble at cold storage and serving temperatures. This instability leads to cloudy beer, bottle sediment and a reduction in shelf life. Achieving Stability: Beer stability can be attained by removing either sensitive proteins, polyphenols, or both to prevent their interaction. • Silica-based stabilizers are highly porous and hydrophilic, allowing selective adsorption of proline-rich proteins • PVPP polymer-based stabilizers have a high affinity for flavonoid polyphenols through hydrogen and hydrophobic bonding. Brewers can choose between silica-based or PVPP polymer-based stabilizers, and for challenging beers, a combination of both may provide synergistic stabilization.

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

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%. The surface of BRITESORB A100 is engineered with a moderately sized porosity, which selectively allows for the internal adsorption of haze-forming proteins while limiting the entry of larger, foam-positive proteins. An excellent choice for chill-proofing lighter style beers, BRITESORB A100 has a high permeability factor that allows for faster filtration rates and longer filter runs.

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. 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) Preparation: Mix with deoxygenated water at a 10% w/w ratio. The use of a CO 2 sparger in the slurry water will help to deoxygenate the water. Agitate slurry for at least 20 minutes prior to addition. Particle Size: ~ 12 um Dose Rate: Beer up to 70% malt

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) Preparation: Mix with deoxygenated water at a 10% w/w ratio. The use of a CO 2 sparger in the slurry water will help to deoxygenate the water. Agitate slurry for at least 20 minutes prior to addition.

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

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

16 2025 - 2026 Gusmer Enterprises, Inc. Brewing Products Catalog

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Beer Stabilization (continued) NALCO Nalco 1072 – ( Kieselsol or SilicaSol ) Nalco 1072 kieselsol is a liquid colloidal suspension of silicon dioxide, which is extremely effective in chill- proofing and clarifying beer. Nalco 1072 promotes the formation of compact sediment cakes at the bottom of the tank, enhancing the separation and filtration process of the beer. Nalco 1072 is a ready-to-use solution that offers convenience in use.

Nalco 1072 / KICK Carrageenan Customer Testimonial “KICK is where our clarification starts and that is in the brewhouse and then Nalco and the fermenatation tank really helps to drop that beer out nice and clear, so they are a very powerful duo...”

Particle Size : ~ 8 nm Dose Rate: 100-2000 ppm Contact Time: ~ 8-24 hrs Sizes: 5 USG pails, 55 USG polydrums

Jim Cibak, Brewmaster Revolution Brewing - Chicago, IL

Nalco 1072 Product Performance and Application Product performance and competitive analyses were completed in low (American Wheat) and high gravity (IPA) fermentations. All products were dosed at the completion of primary fermentation. The final beer chemistry and product summary is shown in the tables below.

Fining Efficiency Nalco 1072 - High Gravity NTU

500

400

100 PPM 250 PPM 500 PPM 1000 PPM 2000 PPM Control

300

200

Beer Gravity

ABV

IBU

Final Plato

100

Low Gravity

3.92

4.32

13.74

1.9

High Gravity

7.64

4.31

19.66

2.9

Time (Hrs.)

Fining Efficiency Nalco 1072 - Low Gravity NTU

500 120 100

100 PPM 250 PPM 500 PPM 1000 PPM 2000 PPM Control

80 60 40 20 0

0 1 2

5 6

7 24

Time (Hrs.)

• For the application of Nalco 1072 in both high and low gravity beers, all dosage rates effectively reduce NTU and achieve a clearer sample compared to the control • There is a correlation between product efficiency and contact time. A lower dosage can be used to achieve target clarity over a longer period, while a higher dosage can achieve the same clarity in a shorter time. • For commercial applications dosage optimization trials are recommended to determine ideal dose and contact time.

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View Table of Contents Beer Stabilization (continued) BASF Divergan ® F and Divergan ® RS PVPP (Polyvinylpolypyrrolidone) Manufactured by BASF, Divergan F is used throughout the world to stabilize beer against chill haze. BASF’s unique polymerization process produces the purest PVPP, 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 be dosed inline or through 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.

Micrograph of Divergan ® F (PVPP)

Particle Size: ~ 50 um Dose Rate: Beer up to 65% malt

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)

Dose Rate: Beer more than 65% malt

Dosing of Stabilizers • Inline Dosing: 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. • Batch Dosing: Add the kieselsol, hydrogel/xerogel, or 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. Alone: 25-40 g/hL (~5-10 lb/100 US bbl). With Silica: 10-30 g/hL (~2.5-7.75 lb/100US bbl) Preparation: Mix with deoxygenated water at a 10% w/w ratio. The use of a CO2 sparger in the slurry water will help to deoxygenate the water. Agitate slurry for 1-2 hours prior to addition. Contact time: 5 minutes Polyphenol removal effectiveness: 55% of mass Pack Size: 44 lb (20 kg) drum

• Removal from Beer: Stabilizers are removed from beer via centrifugation or filtration.

18 2025 - 2026 Gusmer Enterprises, Inc. Brewing Products Catalog

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KICK Carrageenan ® Kettle Finings

KICK Carrageenan kettle finings are an effective way to improve flocculation and clarity in the kettle and throughout the rest of the brewing process. The active ingredient in KICK Carrageenan is kappa carrageenan, a high molecular weight polysaccharide derived from red seaweed. When added near the end of the boil, kappa carrageenan binds to haze-forming proteins and other small particles and flocculates rapidly, resulting in improved wort and beer clarity. Improve Trub Flocculation and Clarity

KICK Carrageenan G (Granular) KICK Carrageenan G is composed of 100% granular carrageenan. It is produced at a larger particle size to encourage easier handling and dosing. Add KICK Carrageenan G 20 minutes prior to the end of boil to fully activate the kappa carrageenan – no hydration necessary.

KICK Carrageenan Customer Testimonial “I would recommend KICK Carrageenan to anyone looking to brew clear beer, we even use it on our hazier beers to knock out some of the the non- permenant haze...and it’s very easy to use overall.”

Dave Johnson, Head Brewer New Terrain Brewing - Golden, CO

KICK Carrageenan Customer Testimonial “KICK works tremendously well flocking haze forming proteins very rapidly in the brew kettle...”

KICK Carrageenan T (Tablets) KICK Carrageenan tablets are composed of highly refined kappa carrageenan. The tablet format provides a convenient, pre-optimized, dosing method that encourages rapid delivery of the active ingredient to the kettle. KICK Carageenan tablets are manufactured using high quality materials,

resulting in a product that is odorless and non-dusting. Add KICK Carrageenan tablets 5 minutes prior to the end of boil.

Jim Cibak, Brewmaster Revolution Brewing - Chicago, IL

Dose Rate Optimization

Item

Dose Rates

10 KG Box Package

KICK Carrageenan G

10-60 ppm (1-6 g/hL)

KICK Carrageenan T

1 Tablet / 5 Barrels

10 KG Box

For more information on how to conduct a dose rate optimization trial, please watch this video on dose rate optimization.

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View Table of Contents PureMalt Traditionally Brewed Malt Concentrates PureMalt has a proud history over 800 years in the making, located on the banks of the river Tyne in Haddington, East Lothian, Scotland. The PureMalt Products, Ltd. site has been home to a mill, a maltings and ultimately a roasthouse and brewery to facilitate the production of the company’s current line of products. Key Features

Cost Effective Solutions for Color Adjustment

PureMalt Video Customer Testimonial

• Cost effective solutions for color adjustment • Distinct color hues and flavor profiles for brand creation through late addition to beer • Can also be used to formulate low alcohol or no alcohol beers • Made only with traditional brewing ingredients (malt, hops, water and yeast), PureMalt offers a clean label option Andy Ruhland, Head Brewer Bad Weather Brewing - St. Paul, MN

PureMalt Recipe Samples using Zebra

PureMalt Color Chart

Product

Color Indicator

ZEBRA

ZAB/65

CB30/65

CB120/65

CB220/65

CB400/65

RB3/65

RUBY

REX

PureMalt Webinar: Reinvent, fine-tune & get creative using PureMalt Concentrates

RBSmooth

RB1500/40

RB1500/45

Dose Rates: PureMalt products can be dosed in a range from 0.5% – 5% depending on the product being used and the desired effect in the finished beer. Pack Size: 20 kg Bag-in-Box, larger pack sizes may also be available-inquire with your Gusmer Sales Rep

20 2025 - 2026 Gusmer Enterprises, Inc. Brewing Products Catalog

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DDW, The Color House Caramel for Brewing Global Industry Leader

Every day more than 1.5 billion servings of food and beverages containing DDW (Givaudan Sense Colour) colorants are consumed around the globe. With seven caramel manufacturing sites on five continents, DDW (Givaudan Sense Colour) is the world leader in caramel color.

Caramel in the Brewing Process A valuable brewing ingredient for more than a century, caramel contributes to the character of beer on every continent. Caramel provides color, flavor and consistency to beer. It also has applications in a variety of related products, including cider and non-alcoholic malted beverages. What is Caramel? Caramel results from the controlled heat treatment of carbohydrates, typically glucose syrup. The glucose and food-grade catalysts are used to facilitate the browning process and provide stability. The finished beer caramel, a long polymer chain, is a positively-charged colloidal solution and is therefore stable in beer, which also has a net positive charge. Caramel is inert, physically stable when stored properly and has bacteriostatic properties. Why Use Caramel?

Caramel is a great way to adjust beer color throughout any part of the brewing process. Caramel allows you to adjust color in the kettle, as late as final filtration or in the serving tank. With caramel you can darken your beer without adding the astringent flavors associated with dark malt. Dosage Dosage will vary by style. Traditional ales require 0.02% or more of caramel coloring to add color. Certain dark beers, including some stouts and bocks, might require a higher caramel dosage. Lagers require less caramel to obtain color consistency than other types of beers (typically 0.01%). Adjusting a lager type beer to a bock beer color would require an addition of 0.05-0.075%. Caramel Product Selection Gusmer offers several different grades of caramel color to the brewing industry. Most products come in 5 gallon pails, 55 gallon drums or 275 gallon totes. (The total weight may vary from product to product depending on the density of the material.)

DDW Product

Color Intensity

Color IOB

Color EBC

Hue Index

Percent Solids

Feature

(Typical)

#305

.070 – .080

20,500

19,000

5.6

74%

Slight sweet and spicy accent

#303

.127 – .133

35,000

34,000

5.5

65%

Available globally

#301

.106 – .111

31,500

29,800

5.5

66%

Most widely-used beer caramel globally

#300

.080 – .090

24,500

22,000

5.6

74%

Popular in North America

Contact Gusmer Enterprises about DDW (Givaudan Sense Colour) technical tips for caramel in the brewing process and test methodology.

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