Gusmer Brewing Catalog 2026-27

Gusmer's interactive brewing catalog. No download, no waiting. Open and start reading right away!

View Table of Contents

Your Partner in Brewing Excellence A Consultative Partnership At Gusmer, we know that crafting exceptional

Gusmer Product Offerings

Micro Elements ® Brew Tabs and Brew Powder Nutrients Pg 8 Micro Elements ® Hard Seltzer HG Fermentation Nutrients Pg 9

BevReady ® Filter Cartridges Pg 26

beer requires more than quality products—it takes collaboration, expertise, and trust. That’s why we approach every relationship with a consultative mindset, working alongside you to understand your goals and challenges. Our team of technical experts brings decades of experience to the table, offering guidance and solutions tailored to your unique process.

------------------------------------------------------------------------------------------

Cellupore CSF Series Sheets Pg 22

------------------------------------------------------------------------------------------

------------------------------------------------------------------------------------------ Cellu-Stack ® Lenticular Filter Cartridges & Filter Housings Pg 23

Always Here to Support You With six strategic locations across the U.S., including three manufacturing sites, technical sales team, applications support, and dedicated customer service team, we are uniquely positioned to provide the reliable service, technical insights, and timely delivery you expect from a trusted partner.

------------------------------------------------------------------------------------------

Micro Essentials TM Cider Fermentation Nutrients Pg 9

Gusmer Employee Spotlight: Customer Service Laurie Miller Customer Information Manager

------------------------------------------------------------------------------------------

KICK Carrageenan ® Kettle Fining Agents Pg 18

Laurie’s journey with Gusmer began 35 years ago as a receptionist. Over time, she transitioned into the customer service and accounting department, and today she proudly serves as our Customer Information Manager. Laurie is an integral part of the Gusmer team and exemplifies leadership in every sense of the word. Known for her bubbly personality and positive attitude, Laurie’s dedication and decades of experience are truly invaluable. Her meticulous attention to detail and commitment to customer satisfaction continue to drive excellence and reinforce the values that define Gusmer.

------------------------------------------------------------------------------------------

Carbac ® Carbon Filter Media Pg 24

------------------------------------------------------------------------------------------ Oak Avantage ® Oak-Mor ® Pg 19

------------------------------------------------------------------------------------------

Cellu-Flo Filter Fibers Pg 25

Gusmer Manufacturing Locations

Gumser is proud to partner with the following companies

Fresno, CA

Waupaca, WI

Hickory, NC

You Are the Reason We Do What We Do When challenges arise—as they inevitably do in brewing, our team is ready to step in. We take pride in being responsive, resourceful, and dedicated to getting you what you need, when you need it. Thank you for choosing Gusmer as your trusted partner. Together, let’s continue to innovate and elevate the craft of brewing.

2026 - 2027 Gusmer Enterprises, Inc. Brewing Products Catalog

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

View Table of Contents Table of Contents

View Table of Contents

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

Featured Products

Information Inside Sales & Sales Reps by Area . . . . . . . . . . ......... 3 Brewing Products Yeast & Bacteria . . . . . . . . . . . . . . . . ................. 4-7 Lallemand Brewing Yeast. . . . . . . . . . . ........... 4 Novonesis SmartBev ® NEER ® & LB-1. . . . . . ...... 5 Yeast for Hard Seltzer & Cider. . . . . . . . ......... 6-7 Nutrients . . . . . . . . . . . . . . . . . . . .................... 8-9 Micro Elements ® Brew Powder & Tabs Nutrients. . .. 8 Micro Elements ® Hard Seltzer & Cider Nutrients. . .. 9 IFF Enzymes. . . . . . . . . . . . . . . . . ................. 10-14 IFF Brewing Enyzmes. . . . . . . . . . . . . . . . . . . . . 10-13 IFF and BioSelect Enyzmes for Cider . . . . . . ..... 14 Processing Aids. . . . . . . . . . . . . . . . ................ 15-18 PQ Silica Gels . . . . . . . . . . . . . . . .............. 15 Nalco Colloidal Silica. . . . . . . . . . . . ............ 16 BASF Divergan ® PVPP. . . . . . . . . . . . ........... 17 KICK Carrageenan ® Kettle Fining Agents . . . . .... 18 Oak Products. . . . . . . . . . . . . . . . . . .................. 19 Gusmer and Arôbois Oak. . . . . . . . . . . .......... 19 Flavor & Color. . . . . . . . . . . . . . . . ................. 20-21 PureMalt Concentrates. . . . . . . . . . . . ........... 20 DDW (Givaudan Sense Colour) Caramel Products. . 21 Filtration. . . . . . . . . . . . . . . . . . . ................... 22-29 Filter Sheets. . . . . . . . . . . . . . . . ............... 22 Cellu-Stack ® Filters & Housings. . . . . . . . ........ 23 Carbac ® Carbon Filtration for Hard Seltzer . . . . ... 24 Cellu-Flo Fiber Filter Aids. . . . . . . . . . . .......... 25 BevReady ® Filter Cartridges. . . . . . . . ......... 26-27 Bucher Denwel Filtration Systems. . . . . . ...... 28-29 Equipment. . . . . . . . . . . . . . . . . . .................. 30-36 Bucher Denwel Inline Gas Injection & Equip. . .. 30-31 Ponndorf Spent Grain Removal Equipment. . ... 32-33 Sigrist Turbidimeters. . . . . . . . . . . ............ 34-36 Laboratory Equipment. . . . . . . . . . . . . .............. 37-43 Sigrist LabScat2. . . . . . . . . . . . . . .............. 37 CDR BeerLab ® . . . . . . . . . . . . . . ............... 38 CDR KombuchaLab & CDR CiderLab. . . . . . ..... 39 MilliporeSigma Process Monitoring Tools . . . ... 40-41 MilliporeSigma MVP Icon. . . . . . . . . . . .......... 42 Sysmex CyFlow TM RI-300. . . . . . . . . . . . . . . . . . . . .43 Instrumentation . . . . . . . . . . . . . . . . ................ 44-45 Hamilton Inline Process Sensors. . . . . . . . ....... 44 Hamilton Cell Density Measurement & DO Meter. . 45 . Analytical Services Panels & Individual Tests . . . . ... 46-47 Practical Brewery Formulas & Conversions. . . . . ..... 47-48 Services

Micro Elements ® Brew Powder Fermentation Nutrients Pg 8

Gusmer has Technical Sales Reps throughout the US and Canada. Click the map or Scan QR code to find your local sales representative.

NEW

Lallemand Brewing Yeast Pg 4

Mountainside, NJ

California Fresno Napa Windsor

NEW

Waupaca, WI

Hickory, NC

Gusmer Napa - Analytical Services & Fermentation Research Center 640-D Airpark Road Napa, CA 94558 Phone: 707.224.7903

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

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

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

Gusmer Employee Spotlight Matthew Lambrecht Sustainability Manager

IFF DIAZYME ® NOLO

For No & Low Alcohol Beers Pg 12

Matthew began his journey with Gusmer in March 2015 as a QC Technician. Over the years, his dedication and passion for sustainability have guided him into his current role as Sustainability Manager. He obtained a BS in Biology and an MS in Sustainability Management at the University of Wisconsin, Oshkosh. Matthew plays a key role in shaping and advancing our sustainability initiatives. Gusmer is a Maturing-level member

of the Wisconsin Sustainable Business Council and holds a Bronze rating from EcoVadis, placing the company among global organizations formally recognized for foundational sustainability management systems. Gusmer also participates in Sedex to support transparency and ethical practices across the supply chain and is a signatory to the United Nations Global Compact, underscoring its commitment to responsible operations, continuous improvement, and sustainability initiatives. Matthew especially enjoys growing the company’s sustainability program and values the amazing culture that makes Gusmer a great place to work. Outside the office, he loves spending time with his family and getting outdoors—whether hiking, camping, or gardening.

Sigrist TurBiScat PM40

Inline Turbidimeter Pg 34

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

View Table of Contents

Brewing Yeast Strains Lallemand

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.

NEW

Lallemand offers a diverse portfolio of premium yeast strains that give brewers creative control without compromising performance. From expressive specialty strains to clean, reliable workhorses, each yeast is produced under rigorous quality standards and validated through comprehensive fermentation and sensory testing to ensure consistent results batch after batch. Packaged in an easy-to-use active dry yeast (ADY) format, these strains simplify yeast management while delivering consistent performance without added complexity. Premium Yeast with Predictable Performance

LalBrew ® LoNa ™ The first maltose-negative Saccharomyces cerevisiae strain

LalBrew ® House Ale ™ A next-generation performance yeast strain that is extremely fast and incredibly clean, making it the perfect versatile house strain to meet your brewing needs. Selected by their partner Escarpment Labs (ON, Canada) for its superior fermentation performance, this strain allows brewers to achieve greater IPA™ leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain. LalBrew ® Verdant IPA ™ Specially selected in collaboration with Verdant Brewing Co. (UK) for its ability to produce a variety of hop-forward and malty beers. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. With medium-high attenuation, LalBrew Verdant

specifically developed using hybridization for brewing clean low-alcohol and non-alcohol beers (reduced worty flavors, POF-negative and H 2 S- negative). Advanced classical and non-GMO breeding methods were used to select a strain that does not consume maltose or maltotriose, resulting in very low attenuation.

NEER Overview - Learn how it works

Pack Size: Available in 50hL or 500hL

LalBrew ® NovaLager ™ A true bottom fermenting Saccharomyces pastorianus hybrid that has been selected to produce clean lager beers with distinct flavor characteristics and superior fermentation performance. The distinct flavor profile is very clean, slight esters over a wide temperature range. LalBrew ® BRY-97 ™ An American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to produce clean fermentations for high quality ales. LalBrew BRY-97™ is a neutral and highly attenuating strain with a high flocculation ability that can be used to make a wide variety of

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

efficiency with faster fermentations, shorter maturations, high stress tolerance, excellent repitchability, and quick cleanup of off-flavors like acetaldehyde and diacetyl.

Harvest LB-1 Video Customer Testimonial

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

Learn how Active Dry Yeast is Produced at Lallemand

American-style beers. Through expression of a β-glucosidase enzyme, LalBrew BRY-97™ can promote hop biotransformation and accentuate hop flavor and aroma.

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

4 2026 - 2027 Gusmer Enterprises, Inc. Brewing Products Catalog

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

View Table of Contents

Yeast Strains For Hard Seltzer

Yeast Strains For Cider

HARD SELTZER

CIDER PROCESSING

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

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

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)

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...”

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 • Strong fermenter that is both

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

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) temperature and alcohol tolerant • Tolerant of high alcohols (up to 17% v/v), Temp Range: 55 – 86 °F (13 – 30 °C)

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

Novonesis Prelude TM 100% Torulaspora delbrueckii

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

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

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

Concerto TM 100% Lachancea thermotolerans • Accentuates red and black fruit with spicy apple aroma • For fruit-forward ciders with low alcohol

• 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)

6 2026 - 2027 Gusmer Enterprises, Inc. Brewing Products Catalog

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

View Table of Contents

Application Micro Elements Brewing Nutrients are available in both tablet and powder formats, providing brewers with flexibility to suit any process. Brew Tabs and Brew Powder deliver the same high-quality ingredients and performance, ensuring complete and consistent nutrient supplementation for all beer styles, including high-gravity brewing and yeast propagation. Brew Tabs provide a simple, low-dust, and convenient option ideal for breweries of any size. Brew Powder offers enhanced dosing precision and process control, allowing accurate measurement at any batch size and easy integration into automated systems. • Outperforms zinc-only additions by supplying a complete range of micronutrients for healthy yeast pitch after pitch • Free from unneeded nitrogen sources, fillers or common allergens • Easy-to-use tablet or powder format — simple to measure, weigh, and dose for any brewing application • Improves fermentation performance, RDF%, ethanol production and batch-to-batch consistency — often at lower dosage rates than other complex nutrients Gusmer Enterprises Micro Elements ® Brewing Nutrients Advanced Fermentation Support for Modern Brewing Challenges.

Gusmer Enterprises Micro Elements ® Hard Seltzer HG

NOW AVAILABLE IN POWDER

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.

“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.”

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

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

Nitrogen

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

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

Pack Size: 25 kg (55 lbs)

Instructions for Use MicroElements Brew Tabs should be added to the kettle during the final 15 minutes of the boil. MicroElements ® Brew Powder can be added during the last 5 minutes of the boil or directly into the whirlpool. Both formats are also suitable for yeast propagation, with the dosage based on the total volume used (wort plus yeast starter culture).

Fermentation Nutrients for Cider

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 Elements Brew Tabs • Rich in trace vitamins and minerals, polypeptides and amino acids essential for healthy yeast metabolism and growth • Tablet form for easy dosing and low-dust • Recommended dose: 1 tablet (~33g) / 10 bbls • Pack Size: 1 kg (2 lbs) Approximately 30 tablets (Will treat approximately 300 bbls or 350 hL) Pack Size: 5 kg (11 lbs) Approximately 150 tablets (Will treat approximately 1500 bbls or 1760 hL)

Micro Elements Brew Powder • Rich in trace vitamins and minerals, polypeptides and amino acids essential for healthy yeast metabolism and growth • Powder form for precise dosing • Recommended dose: 33g / 10 bbls (2.8g / hL) • Pack Size: 10 kg (22 lbs) (Will treat approximately 3000 bbls or 3500 hL)

Micro Essentials Trace • Pure vitamin and mineral complex

Dosage Calculator Scan QR code to get the dosage for Brew Tabs and Brew Powder.

• 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)

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

8 2026 - 2027 Gusmer Enterprises, Inc. Brewing Products Catalog

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

View Table of Contents

IFF Brewing Enzymes (continued)

IFF Brewing Enzymes Reduce Cost, Increase Yields, Improve Efficiencies

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.

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.

ALPHALASE ® AP4

ALPHALASE ® AP3

BEST IN CLASS

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

Classical 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 • Recommended Dose Rate* (kg/MT of grist) In all malt mash: 0.1 - 0.5 In barley brewing: 1.0 - 2.0 Recommended Dose Rate* (kg/MT of grist) In all malt mash: 0.1 - 0.5

• Higher and more consistent brewhouse yields • Support sustainability with use of local grains • Recommended Dose Rate* (kg/MT of grist) In all malt mash: 0.1 - 0.5 In barley brewing: 1.0 - 2.0 Recommended Dose Rate* (kg/MT of grist) In all malt mash: 0.1 - 0.5 In barley brewing: 1.0 - 2.0

Customer Testimonial

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

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. Additionally, Laminex ® products can improve filtration performance and beer stability in the cellar. Add directly to mash or right after mashing in.

LAMINEX ® 5G

LAMINEX ® SUPER 3G

NEW OFFERING

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

Classical β-glucanase, xylanase • Reduces wort viscosity • Efficient mash and wort seperation • Reduces risk of haze from non-starch polysaccharides • Recommended Dose Rate* (kg/MT of grist) In the mash: 0.05 - 0.25 Recommended Dose Rate* (kg/MT of grist) In the mash: 0.05 - 0.25

β-glucanase, xylanase • Improve mash separation and beer filtration performance • Increase throughput, gain capacity, and save on processing costs • Minimize the risk of filter bed collapse • Robust application secures stable process parameters • Recommended Dose Rate* (kg/MT of grist) In the mash: 0.025 - 0.20 Recommended Dose Rate* (kg/MT of grist) In the mash: 0.025 - 0.20

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

Classical Thermostable α-amylase • Rapidly reduces viscosity at medium or high gelatinization temperatures • Great for beers that require organic approval Recommended Dose Rate* (kg/MT of grist) In the cereal cooker: 0.4 - 0.8 Infusion mashing: 0.01 - 0.05

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

LAMINEX ® 750

Classical β-glucanase • Active at a wide range of temperatures • Reduce viscosity and β-glucan levels • Highly effective for wheat inclusions • Recommended Dose Rate* (kg/MT of grist) In the mash: 0.05 - 0.30 Recommended Dose Rate* (kg/MT of grist)

Recommended Dose Rate* (kg/MT of grist) In the cereal cooker: 0.05 - 0.5 Infusion mashing: Up to 5

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

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

10 2026 - 2027 Gusmer Enterprises, Inc. Brewing Products Catalog

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.

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

View Table of Contents

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.

Beer Stabilization Protein & Polyphenol Control Proven Solutions for Brilliant 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 are insoluble at cold storage and serving temperatures. This instability leads to cloudy beer, sedimentation in package 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.

Enzymes for Cider FRUIT MACERATION BioSelect ® Noir

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

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

PEKTOZYME TM Mash

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 principles 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

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

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

14 2026 - 2027 Gusmer Enterprises, Inc. Brewing Products Catalog

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

View Table of Contents

Beer Stabilization (continued)

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.

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 stability issues in beer. 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.

Nalco 1072 / KICK Carrageenan Customer Testimonial “KICK is where our clarification starts and that is in the brewhouse and then Nalco and the fermentation 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.

Micrograph of Divergan ® F (PVPP)

Fining Efficiency Nalco 1072 - High Gravity NTU

500

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

400

100 PPM 250 PPM 500 PPM 1000 PPM 2000 PPM Control

300

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)

200

Beer Gravity

ABV

IBU

Final Plato

100

Low Gravity

3.92

4.32

13.74

1.9

Dose Rate: Beer more than 65% malt

High Gravity

7.64

4.31

19.66

2.9

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

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. Contact your technical rep for more info.

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

16 2026 - 2027 Gusmer Enterprises, Inc. Brewing Products Catalog

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

View Table of Contents

As a producer of granular oak and oak chips for the beverage industry for over 30 years, our commitment to quality and consistency is uncompromising. These oak adjuncts are added directly to tanks or barrels for a brief extraction period. The full flavor and aroma is typically extracted from the oak in 3-5 days. The oak can be easily removed by decanting or filtering the beer after extraction. • Produced using only the highest quality American and French oak from premium heartwood • Proprietary toasting process brings out distinct oak attributes of vanilla, butterscotch, clove, smoke, and more • A range of sizes and toast levels provides consistent, predictable results • Use throughout the brewing process, from fermentation through aging Gusmer Enterprises Oak Products A Complete Line of Oak Adjuncts

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.”

Granular Oak

Oak Chips

Product

Description

Product

Description

Light toast American oak, spice and clove balanced with whiskey lactone and vanilla Medium toast level, notes of baking spices, caramel and fresh baked bread Medium-plus toast, a strong spicy and smoky aroma with fresh oak and coconut High toast, Vanilla and coconut are dominant with butterscotch and spice Toasted using a unique drying process to create a flavor profile of smoky spice and sweet vanilla

Naturally seasoned wood produces a clean and sophisticated impression typical of French Oak. It has slightly different aroma profile when compared to French Granular with more coconut flavor.

Oak Avantage ® French Oak Chips

Light Toasted Oak-Mor ®

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

Premium Oak-Mor ®

Toasted Oak-Mor ®

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,

For more details on Gusmer and Arôbois Oak visit GusmerBeer.com

High Toasted Oak-Mor ®

Oak Avantage ® French Granular

Arôbois Oak Arôneo Range French Oak Chips & Blocks

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

Established in 1997, Arôbois is one of the pioneers of oak adjuncts in France. Gusmer is proud to partner with Arôbois to offer the Arôneo range of French oak products. • Four distinct profiles in terms of structure, mouthfeel, color, flavor, and aroma • High quality French oak delivers reliable and consistent results from batch to batch • Made from new, cask-grade oak from the heartwood of the oak tree that meets cooperage quality standards • A larger surface area reduces maturation time compared to traditional barrel aging

Jim Cibak, Brewmaster Revolution Brewing - Chicago, IL

Arôbois Oak Chips and Blocks

Dose Rate Optimization

Product

Description

Vanilla, licorice, and clove adding to the mouthfeel evenly with a rich sweetness Fresh often brightens fruit aromas and toasted sugar, sweet butterscotch, and vanilla extract Medium-plus toast, a strong spicy and smoky aroma with fresh oak and coconut Significant aroma of fresh oak, licorice, clove, butterscotch, and cocoa

Item

Dose Rates

10 KG Box Package

Sweet (Douceur) Chips

KICK Carrageenan G

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

Fresh (Fraicheur) Chips

KICK Carrageenan T

1 Tablet / 5 Barrels

10 KG Box

Balance (Equilibre) Chips & Blocks Intense Chips & Blocks

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

19 Order Info: cs@gusmerenterprises.com | 866.213.1131 | www.GusmerBeer.com *Manufactures (e.g., Customers) using Oak products in the manufacturing of food (e.g., alcoholic beverage) are responsible for ensuring that the material is used in the minimum quantity required to accomplish the intended technical effect as a flavor and otherwise in accordance with the principles of good manufacturing practices (GMP).

18 2026 - 2027 Gusmer Enterprises, Inc. Brewing Products Catalog

Page i Page ii-1 Page 2-3 Page 4-5 Page 6-7 Page 8-9 Page 10-11 Page 12-13 Page 14-15 Page 16-17 Page 18-19 Page 20-21 Page 22-23 Page 24-25 Page 26-27 Page 28-29 Page 30-31 Page 32-33 Page 34-35 Page 36-37 Page 38-39 Page 40-41 Page 42-43 Page 44-45 Page 46-47 Page 48-49 Page 50