Gusmer Brewing Catalog 2026-27

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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.

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.

BCLEAR TM

ALPHALASE ® THP

Classical Neutral protease • Increase FAN levels ALPHALASE ® NP

BEST IN CLASS

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...”

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 • Robust application allows for lower dose rate

Classical Thermostable neutral protease • Increase FAN levels for optimal fermentation performance • Allows for high adjunct inclusion to mash • Ideal for high temperture applications • Recommended Dose Rate* (kg/MT of grist) In the mash: 1.0 - 3.0 Recommended Dose Rate* (kg/MT of grist)

• Allows for high adjunct inclusion to mash • Recommended Dose Rate* (kg/MT of grist) In the mash: 0.1 - 3.0 Recommended Dose Rate* (kg/MT of grist)

Recommended Dose Rate* (g/hL of wort) In the fermenter: 0.1 - 2.0

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.

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.

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

DIAZYME ® 87

DIAZYME ® FA

BEST IN CLASS

Glucoamylase blend • Glucoamylase blend for best in class performance • Achieve RDF > 87% • Lower residual carbohydrates • Recommended Dose Rate* (kg/MT of grist) In the mash: 0.1 - 2.5 Recommended Dose Rate* (kg/MT of grist) In the mash: 0.1 - 2.5

Classical fungal α-amylase • Increase fermentable carbohydrates, mainly maltose • Improves attenuation and fermentation rate • Suitable for application in mash or in the fermenter • Recommended Dose Rate* (kg/MT of grist) Recommended Dose Rate* (kg/MT of grist) In the brewhouse: 0.5 - 1.5 In the fermenter: 0.06 - 0.45 In the brewhouse: 0.5 - 1.5 In the fermenter: 0.06 - 0.45

• 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 • Recommended Dose Rate* (g/hL of wort) In the fermenter to cold wort before pitching yeast: 0.5 - 1.0 Recommended Dose Rate* (g/hL of wort) In the fermenter to cold wort before pitching yeast: 0.5 - 1.0

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

DIAZYME ® NOLO

DIAZYME ® X4

NO & LOW ALCOHOL

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

Classical Glucoamylase • Maximize hydrolyses of starch into fermentable sugars • Achieve RDF > 83% • Great for beers that require organic approval • Recommended Dose Rate* (kg/MT of grist) In the mash: 0.5 - 10 Recommended Dose Rate* (kg/MT of grist) In the mash: 0.5 - 10

Transglucosidase • Provides body and improved mouthfeel to low alcoholic beers • Reduces wort fermentability • Increase beer throughput via dealcoholisation • Recommended Dose Rate* (kg/MT of grist) In the mash: 1.0 - 5.0 Recommended Dose Rate* (kg/MT of grist)

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.

12 2026 - 2027 Gusmer Enterprises, Inc. Brewing Products Catalog “ Our use of DIAZYME NOLO has been exclusively for the production of low alcohol beers in the 3-4% range. I have found DIAZYME NOLO easy to use in the brewhouse. I am a regular consumer of NA beers and my largest complaint is often the “worty” aldehyde character in some of these beers which is not present at all in our DIAZYME NOLO trials. I went in as a sceptic and came out a believer.”

— Evan Barnett, Head Brewer

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

Kettlehouse Brewing Company Bonner, Montana

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