Gusmer Brewing Catalog 2020-21

Every Beer Has A Story... View Table of Contents

We know that every beer has a story and that every brewer can make their own mark within the industry. That’s why we are proud to feature Wise Man Brewing, located in the historic Angelo Brothers building in downtown Winston-Salem, NC, on the front cover of this year’s catalog. For Wise Man Brewing it all began about 13 years ago in a kitchen. Sam Victory, a PhD chemist by day, bought himself a homebrew kit and started experimenting. The only rules were to have fun, make something tasty and clean up afterwards. As he got deeper into the hobby, Sam started bringing his brew to social events to share with friends, and soon developed a reputation as an accomplished brewer. After entering competitions and collecting some hardware, friends began to ask Sam when he would open his own brewery. Imagination began to take flight, he shared his idea with friends Jason Morehead and Mike Beverly, and together with their families, they decided to take the leap…this is when Wise Man Brewing was Born!

After 18 months of construction on the 90 year old Angelo Brothers building, on January 28, 2017, Wise Man opened their doors. Soon after, Ryan Jackle was hired as the Head Brewer, who studied brewing, distilling and fermentation at Rockingham Community College. As the brewery has grown, the spirit of discovery and innovation from the homebrewing days will continue to resonate as a Wise Man once said, “Make the beer you wish to see in the world.” Like Gusmer, Wise Man realizes that producing great beer is both an art and a science. At Gusmer, we have the technical staff and product lines that honor the rich history of the brewing process, while always looking to innovate. The cornerstone of Gusmer Enterprises’ culture is to work diligently in providing an intimate and personal customer experience to each and every individual who buys from us. We are happy to offer new ground-breaking products including Chr. Hansen’s new line of SmartBev products, mbt Brautechnik brewhouses, Christian Gresser tanks and yeast props, DENWEL inline gas injection systems as well as many more. We know these products and others can help at your brewery and we look forward to working together in Chr. Hansen SmartBev Harvest LB-1 at Wise Man Brewing Ryan Jackle, Head Brewer

helping to make your story-telling beer. Wishing You Every Brewing Success, Your Friends at Gusmer Enterprises, Inc.

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Gusmer Enterprises Good Manufacturing Practices (GMP)

To assure our ability to deliver the best quality products, we have designed our production facility and processes to meet higher standards. Our Fresno, California manufacturing facility regularly participates in third party GMP audits by accredited GMP auditors. These third party audits evaluate the effectiveness of our facility’s adherence to the guidelines established in 21 CFR 110 and international legislation, as well as the adequacy of the programs to meet food safety standards, pest control, operational control, personnel practice, maintenance, cleaning and other food industry standards. Gusmer Enterprises is committed to Good Manufacturing Practices and the quality of our products.

Gusmer’s GMP Facility

Gusmer is the proud manufacturer of the following products:

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

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Featured Products

Information Inside Sales & Sales Reps by Area . . . . . . . . . . 3 Brewing Products Yeast & Bacteria . . . . . . . . . . . . . . . . . 4-6 Chr. Hansen NEER TM . . . . . . . . . . . . . 5 Chr. Hansen DIBS CA-1. . . . . . . . . . . . 6 Chr. Hansen LB-1. . . . . . . . . . . . . . . 6 Micro Elements TM Brewing Nutrients. . . . . . . . . . 7 IFF Danisco ® Enzymes. . . . . . . . . . . . . . 8-11 Processing Aids. . . . . . . . . . . . . . . . . 12-15 AB Vickers Isinglass and Antifoam . . . . . . . 12 PQ Silica Gels . . . . . . . . . . . . . . . 13 Nalco Colloidal Silica. . . . . . . . . . . . . 14 BASF Divergan ® PVPP. . . . . . . . . . . . 14 KICK Carrageenan ® Kettle Fining Agents . . . . . 15 Flavor & Color. . . . . . . . . . . . . . . . . 16-17 PureMalt Concentrates. . . . . . . . . . . . 16 DDW Caramel Products. . . . . . . . . . . . 17 Oak Products. . . . . . . . . . . . . . . . . 18-21 Gusmer Oak. . . . . . . . . . . . . . . 18-19 Arôbois Oak . . . . . . . . . . . . . . . 20-21 Filtration. . . . . . . . . . . . . . . . . . . 22-31 Bucher Unipektin . . . . . . . . . . . . . . 22 Cellu-Flo Fiber Filter Aids. . . . . . . . . . . 23 Filter Sheets. . . . . . . . . . . . . . . 24-25 Cellu-Stack ® Filters & Housings. . . . . . . . . 26 MilliporeSigma Filter Cartridges & Housings. . 27-31 Laboratory Equipment. . . . . . . . . . . . . . 32-39 MilliporeSigma Process Monitoring Tools . . . 32-36 Illustrated Guide to Microbes. . . . . . . . . . 37 Spectroquant Spectrophotometer. . . . . . . . 38 Funke Gerber Fermento Flash and ColonyStar . . . 39 Equipment. . . . . . . . . . . . . . . . . . 40-49 Pacific Ozone Generators . . . . . . . . . . . 40 mbt Brautechnik Brewhouse Equipment . . . . . 41 Christian Gresser Tanks & Yeast Propagation. . 42-43 Ponndorf Spent Grain Removal Equipment . . . 44-45 DENWEL Inline Gas Injection & Equipment. . . 46-47 Malek Keg Washing & Filling Equipment. . . . 48-49 Instrumentation. . . . . . . . . . . . . . . . 50-53 ABER Yeast Monitors. . . . . . . . . . . . . 50 Perlick Sample Valves & Fittings. . . . . . . . 51 Hamilton Dissolved Oxygen Meter. . . . . . . . 52 Hamilton Inline Process Sensors. . . . . . . . 53 Analytical Services Panels & Individual Tests . . . . 54-55 Practical Brewery Formulas & Conversions. . . . . 56-57 . Hard Seltzer & Cider Products Hard Seltzer Products. . . . . . . . . . . . . . .58-62 Cider Processing Products. . . . . . . . . . . . .63-68

Brewhouse Technology mbt Brautechnik Brewhouses

Page 41

Malt Concentrates

PureMalt Crafted

Page 16

Open Top Fermenters

Christian Gresser Tanks

Page 42

Inline Gas Injection DENWEL Wort Aeration

Page 46

Filtration for Seltzer Carbac ® Carbon Filter Media

Page 61

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

LOCATIONS: West Coast Napa Napa Store & The Wine Lab TM 640-D Airpark Road Napa, CA 94558 Phone: 707.224.7903

 Sonoma Gusmer Sonoma Store 9025 Old Redwood Hwy, Suite E Windsor, CA 95492 Phone: 707.836.1056 8:30-1:00, 1:30-5:00 *M-F PST * Extended harvest hours, call to inquire Waupaca Midwest Manufacturing Facility 1401 Ware Street

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

Fax: 559.485.4254 8:00-5:00, M-F PST

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

East Coast

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

Waupaca, WI 54981 Phone: 715.258.5525 Fax: 715.258.8488 8:00-5:00, M-F CST

Waupaca Manufacturing Facility

TECHNICAL SALES REPRESENTATIVES BY AREA: Central CA, Nevada Bill Merz (Bakersfield, CA) — 661.330.5294 bmerz@gusmerenterprises.com Central & Northern CA Greg Sitton (Visalia, CA) — 559.573.4398 gsitton@gusmerenterprises.com Central Coast CA Neal Duncan (Paso Robles, CA) — 805.206.1625 nduncan@gusmerenterprises.com Napa County CA Pedro Pereira (Napa, CA) — 707.320.3307 ppereira@gusmerenterprises.com Sonoma/Mendocino Counties CA Ivonne Dresser (Sonoma, CA) — 707.478.9302 idresser@gusmerenterprises.com Southern CA, Arizona, New Mexico Mae Lortie (Oceanside, CA) — 760.553.6344 mlortie@gusmerenterprises.com Northwestern States / Western Canada Chris Webster (Moses Lake, WA) — 509.209.1311

Upper Midwestern States, Eastern Canada Tom Mondor (St. Paul, MN) — 715.417.0623 tmondor@gusmerenterprises.com Great Lakes Region Bryan Forbes (St. Paul, MN) — 651.280.9377 bforbes@gusmerenterprises.com Northeastern States Matt Pino (Mountainside, NJ) — 609.569.6329 mpino@gusmerenterprises.com Tennessee, Kentucky, N. Carolina, Virginia Nathan Kreel (Raleigh, NC) — 240.810.2650 nkreel@gusmerenterprises.com Florida, Geogia, S. Carolina, Alabama Justin Juengel (St. Louis, MO) — 314.502.0144 jjuengel@gusmerenterprises.com Sales Manager & Brewing Market Specialist Nate Siats (St. Paul, MN) — 651.491.7220 nsiats@gusmerenterprises.com Gusmer Enterprises Social Media For all the latest news, videos and updates follow us on our social media pages.

cwebster@gusmerenterprises.com Colorado, Upper Western States Tom Mondor (St. Paul, MN) — 715.417.0623 tmondor@gusmerenterprises.com Lower Midwestern States Jill Gallegos (Lago Vista, TX) — 817.676.6506 jgallegos@gusmerenterprises.com

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View Table of Contents Chr. Hansen SmartBev TM Yeast & Bacteria for Brewing Fermentation. Redefined.

Chr. Hansen is a global bioscience company that develops natural solutions for the food and beverage industries. Fermentation experts since 1893, Chr. Hansen now brings the largest collection of cultures in the world, along with the most highly skilled fermentation experts to the brewing industry. By combining our innovative concepts with your true brewing skills the industry has elevated its standard. SmartBev TM is Fermentation. Redefined. Frozen Liquid Yeast (FLY)

FLY is a patented concept that Chr. Hansen uses for the wine and brewing industry to provide the pure and most active yeast for direct pitching. When kept at -50°F, cells are stable for up to 18 months. This means no propagation, no rehydration, and no prolonged acclimatization time needed.

From Freezer to Fermenter in 1 Hour

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

Chr. Hansen SmartBev Products

Format

Species

Temperature

Target Style

Dose

Summary

NEER is direct inoculation and used to produce full bodied, flavorful, non-alcoholic beers. DIBS CA-1 is a top fermenting yeast strain used specifically for ale type beers. Direct inocula- tion, up to 80% attenuation, and consumes maltotriose. Harvest LB-1 is the first pure Lactobacillus plantarum culture selected specifically for sour beers. Direct inoculation, fast acidification pH 3.2 and hop tolerance <8 IBU.

Frozen Liquid Yeast (FLY)

Low & Non-Alcoholic 212 - 425 bbl

NEER

61 - 72 °F

Pichia kluyveri

Saccharomyces cerevisiae

Frozen Liquid Yeast (FLY)

DIBS CA-1

65 - 75 °F

Ales

15 - 20 bbl

Lactobacillus plantarum

Harvest LB-1

Freeze-Dried

68 - 104 °F Sour Kettle 8 - 10 bbl

4 2020 - 2021 Gusmer Enterprises, Inc. Brewing Products Catalog

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Chr. Hansen SmartBev TM NEER TM

NEER is produced using Chr. Hansen’s proprietary production method which ensures high product performance, consistency and low risk of contamination. The NEER product is delivered on dry-ice as a 1 kg frozen block that, after thawing, can be transferred to the fermentation vessel using the sterile connection tube included in the package. NEER is highly concentrated, 1 bag can be used to inoculate 212-425 bbl of wort and normally finishes fermentation within 3-5 days. Minimal maturation of the beer is required. Non-alcoholic Brewing Process Comparison Most non-alcoholic beers suffer from inferior organoleptic properties due to the ‘side-effects’ of the physical removal of ethanol or the application of cold-contact with regular brewers’ yeasts. NEER is a traditional brewing solution, which can produce full bodied, flavorful, non-alcoholic beers using our patented Pichia kluyveri strain.

Fermentation

Post -fermentation

Beer Style Traditional Full Alcohol Beer

Pre-fermentation

Low/high gravity fermentation

Maturation, filtering, bottling

Propagation

Mashing, Lautering, Boiling, Whirlpool

Direct inoculation of Pichia kluyveri

Centrifugation or filtration, bottling

NEER Beer

No Propagation

Traditional Low Alcohol Beer

Interrupted or halted fermentation

Physical removal of alcohol

Propagation

Key Features • Pichia kluyveri strain: Isolated in New Zealand, selected for fermentation characteristics and its ability to only ferment monosaccharides. • Frozen yeast: Direct pitching for convenience, speed and safety. From freezer to fermenter in 1 hour. • Fermentation characterstics: Enhanced fruit flavours (esters/thiols) and medium production of polysaccharides for next generation full flavoured, yet fresh alcohol free beer. • Production benefits: Without production of diacetyl, the concept allows for shortened maturation cycles.

Chr. Hansen ranked as the most sustainable company in the world Topping the 2019 global index of the 100 most sustainable companies Chr. Hansen is ranked the most sustainable company in the world by Corporate Knights, a specialized Toronto- based media and investment research firm.

This was announced during the World Economic Forum in Davos, Switzerland, on January 22, 2019, upon the release of Corporate Knights’ 15th annual Global 100 Most Sustainable Corporations in the World ranking. Chr. Hansen scored 100% on the ‘clean revenue’ indicator, reflecting that the company’s products have clear environmental and certain social benefits, as stated in Corporate Knights’ definition.

“We are extremely proud and humble to receive this amazing honor. I believe that one of the reasons why Chr. Hansen has been ranked as #1 is because the world is beginning to understand the power of good bacteria and the impact it can have on some of the major challenges the world is facing, such as food waste, antibiotic overuse and the need for a more sustainable agricultural sector to feed a growing world population while preserving our planet for future generations.” CEO Mauricio Graber.

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerbeer.com 5

View Table of Contents Chr. Hansen SmartBev TM DIBS CA-1 DIBS CA-1 is a pure culture of Saccharomyces cerevisiae to be used for the production of beer. The culture is a top fermenting strain to be used specifically for ale type beers. The product is delivered as a deeply frozen bag ready for direct inoculation; it does not require re-hydration or acclimatization. Main Benefits • The new standard is Frozen Liquid Yeast • Direct inoculation: 1 bag for 15-20 bbl • High viability over 18 month shelf life at -50 ° F • No propagation or rehydration needed Fermentation Characteristics • Optimal temperature range: 65-75 ° F • Balanced flavor profile for many ale styles • Short lag phase; fast fermentation • Pure and active frozen yeast, no carrier • Attenuation up to 80% - Consumes maltotriose Chr. Hansen SmartBev TM Harvest LB-1 Chr. Hansen has developed a new freeze dried, direct inoculation culture of Lactobacillus plantarum . Chr. Hansen’s Harvest LB-1 is the first pure Lactobacillus plantarum culture selected specifically for sour beer production. Harvest LB-1 is a dairy free culture, with high cell viability, that produces clean and crisp flavors and aromas that are great for sour beer. Main Benefits

DIBS CA-1 Flavor Profile

Other

0.0 0.5 1.0 1.5 2.0 2.5

Floral

Sweet

Tropical fruity

Spicy

Citric

Fruity

Harvest LB-1 Video Customer Testimonial

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

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

• Kettle souring in less than 16 hours • Direct inoculation: 1 pouch for 8-10 bbl • Freeze-dried, ready when you need it

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/10 bbl

0 IBU 4 IBU 8 IBU

0

2

4

6

8

10

12

14

16

Fermentation time (hours)

6 2020 - 2021 Gusmer Enterprises, Inc. Brewing Products Catalog

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What is Gusmer Micro Elements ? 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 form. Gusmer Enterprises has been formulating fermentation nutrients for many years and has developed Micro Elements Brewing Nutrients based on the latest fermentation research and with the highest quality, bioavailable ingredients for maximum assimilation by the yeast. • Consistent Fermentations • Increase Attenuation • Improve Filtration • Maintain Yeast Population Viability • Virtually No Dust, Easy-To-Use, Tablet Form A Unique & Notable Nutrient Unlike traditional yeast nutrient products, which contain a high percentage of inexpensive diammonium phosphate (DAP) and yeast hulls, Micro Elements Brewing Nutrients Gusmer Enterprises Micro Elements TM Brewing Nutrient Tablets

“The utilization of MicroElements Brewing Nutrient Tablets represents a cost-effective and user friendly approach to supplementing existing nutrient levels in brewery fermentations. When added to our higher gravity experimental beers, we achieved faster attenuation rates, improved yeast viabilty and lower residual sugar levels than the corresponding controls. I’d have no hesitation recommending their use to brewers seeking optimized yeast performance and improved fermentation management.”

— Damian McConn, Head Brewer Summit Brewing - St Paul, MN

do not contain DAP. Instead, our research team has found that our proprietary blend of pure vitamins, minerals and yeast extract gives superior fermentation performance. Breweries enlisted in product testing noted better yeast flocculation, increased yeast viability, higher RDF’s, increased rates of fermentation and positive sensory evaluation. In keeping with good sanitation practices, the easy-to-use tablet form allows for accurate dosing and virtually no dust, thus eliminating the risk for airborne contamination in the brewery. All ingredients in Micro Elements Brewing Nutrient Tablets comply fully with the Adjunct Reference Manual published by the Beer Institute and adhere to the TTB standards. The product is non-GMO, non-BSE certified and formulated in the USA under GMP conditions. Application Micro Elements Brewing Nutrient Tablets are designed for use at the kettle or fermentation vessel in all types of brewing, especially high gravity brewing, or in yeast propagation regimes. It is a complete fermentation nutrient supplement. Add tablet(s) during the last 10-15 minutes of boil to fully dissolve prior to knockout.

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

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

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerbeer.com 7

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IFF Danisco ® Brewing Enzymes

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

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

“We use a high percentage of flaked adjuncts in these “hazy” IPAs. The transfers from tun to kettle were always a nightmarish 3 to 4 hours when a typical transfer takes 50 minutes. LAMINEX ® C2K has turned that around to a normal transfer of 50 minutes for a 15 bbl batch.” — Andrew Kalinoski, Assistant Brewer Sycamore Brewing - Charlotte, NC

Traditional methods to reduce diacetyl require rests under warm conditions, with extended maturation times. Diacetyl rest can be shortened with enzymatic degradation of vicinal diketones (VDK’s), the precursors to diacetyl. Addition of alpha-acetolactate decarboxylase allows for shorter and more consistent maturation periods.

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

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IFF Danisco ® Brewing Enzymes (continued)

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

Product

Description

Benefits

• Excellent adjunct liquefaction for a faster viscosity break • Allows for use of low water to grist ratio • Ecient starch liquefaction for reduced processing costs • Broad pH tolerance

Thermostable bacterial α-amylase

AMYLEX ® 5T

|

|

|

|

Dose (kg/MT of grist)

Dose (ppm of grist)

Optimal Temperature Range

Optimal pH Range

GM Derived Yes

In the cereal cooker: 0.1 - 0.60 In the mash: 0.05 - 0.20

100 - 600 50 - 200

70 - 90 °C (158 - 194 °F)

5.4 - 8.4

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

• Rapid viscosity reduction at high solid concentrations • Allows for the use of high temperature gelatinization starches • Can be used with high adjunct levels

Thermostable bacterial α-amylase

AMYLEX ® 4T

|

Yes |

Dose (kg/MT of grist) | Application: Add to cereal cooker before cooking or into the mash. Dose (ppm of grist) 250 - 500 200 - 300 In the cereal cooker: 0.25 - 0.5 In the mash: 0.2 - 0.3 |

Optimal Temperature Range

Optimal pH Range

GM Derived

74 - 90 °C (165 - 194 °F)

5.5 - 6.3

Thermostable bacterial α-amylase

• Rapidly reduces viscosity for ecient starch liquefaction • Can be used for medium or high gelatinization temperatures • Great for brewers that want organic approval

AMYLEX ® BT2

|

|

|

0.01 - 0.05 |

Dose (kg/MT of grist)

Optimal Temperature Range

Optimal pH Range

GM Derived No

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

70 - 90 °C (158 - 194 °F)

In the cereal cooker: 0.4 - 0.8 In the mash:

6.1 - 6.8

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

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

Product

Description

Benefits

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

ALPHALASE ® AP3

• Optimize extract yields without undesirable impacts on foam, fermentation or avor prole

|

|

|

1.0 - 2.0 |

Dose (kg/MT of grist)

Optimal Temperature Range

Optimal pH Range

GM Derived No

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

34 - 90 °C (93 - 194 °F)

In the cereal cooker: 0.1 - 0.5 In the mash:

4.3 - 7.5

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

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

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerbeer.com 9

View Table of Contents IFF Danisco ® Brewing Enzymes (continued)

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

Product

Description

Benefits

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

Glucoamylase

DIAZYME ® X4

|

|

|

|

Dose (kg/MT of grist)

Dose (ppm of grist)

Optimal Temperature Range

Optimal pH Range

GM Derived No

In the mash:

0.5 - 10

500 - 1000

56 - 76 °C (133 - 169 °F)

3.5 - 5.5

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

• Maximize starch conversion • Minimize residual carbohydrates • Provides a high degree of attenuation • Suitable for application in mash or at fermenter

Glucoamylase

DIAZYME ® TGA MASH

|

Yes |

|

1.5 - 7 1.5 - 3 |

Dose (kg/MT of grist)

Optimal Temperature Range

Optimal pH Range

GM Derived

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

49 - 68 °C (120 - 154 °F)

In the brewhouse: In fermentation:

3.7 - 5.5

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

Pullulanase

• Improves attenuation by de-branching amylopectin • Increases fermentable carbohydrates with low impact on sugar composition • Use with DIAZYME ® X4 or DIAZYME ® TGA MASH for increased RDF

DIAZYME ® P10

|

|

|

0.5 - 2.0 0.03 - 0.12 |

Dose (kg/MT of grist)

Optimal Temperature Range

Optimal pH Range

GM Derived Yes

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

45 - 70 °C (113 - 158 °F)

In the mash: In the fermenter:

3.7 - 5.0

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

Fungal α-amylase

• Increase fermentable carbohydrates, mainly maltose • Assists in removing haze due to residual starch • Improves attenuation and fermentation rate

DIAZYME ® FA

Optimal Temperature Range 0.06 - 0.45 | Application: Add to cold wort when temperature cools to below 60 °C (140 °F) before or with pitching of yeast or during fermentation. Add in conjunction with DIAZYME ® P10 for RDF improvement. Optimal pH Range 38 - 58 °C (95 - 136 °F) 3.1 - 6.4 | | | Dose (kg/MT of grist) Dose (ppm of grist) 500 - 1500 60 - 450 In the mash: In the fermenter: 0.5 - 1.5

GM Derived No

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

Product

Description

Benefits

Protease

• Increase soluble proteins and FAN levels for optimal fermentation performance • Allows for high adjunct inclusion to mash and the use of under modied malt

ALPHALASE ® NP

|

|

|

0.1 - 0.3 |

Dose (kg/MT of grist)

Optimal Temperature Range

Optimal pH Range

GM Derived No

Dose (ppm of grist) 100 - 300

44 - 76 °C (111 - 168 °F)

In the mash:

6.0 - 8.0

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

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IFF Danisco ® Brewing Enzymes (continued)

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

Product

Description

Benefits

• Maximum β-glucan breakdown and reduces risk of o avor formation • Reduces risk of lter bed collapse • Robust choice for high gravity brewing and dierent brewing equipment

β-glucanase & xylanase

LAMINEX ® MaxFlow 4G

|

|

|

|

Dose (kg/MT of grist)

Dose (ppm of grist)

Optimal Temperature Range

Optimal pH Range

GM Derived Yes

In the mash:

0.05 - 0.40

50 - 400

46 - 78 °C (115 - 172 °F)

5.2 - 6.4

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

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

β-glucanase

LAMINEX ® 750

|

No |

0.05 - 0.30 |

|

Dose (kg/MT of grist)

Optimal Temperature Range

Optimal pH Range

GM Derived

Dose (ppm of grist) 50 - 300

62 - 90 °C (144 - 194 °F)

In the mash:

3.5 - 5.5

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

β-glucanase, cellulase & xylanase

• Reduce viscosity and reduce risk of haze from non-starch polysaccharides • Excellent for rye (60% or higher) beers

LAMINEX ® C2K

|

|

|

0.5 - 0.30 |

Dose (kg/MT of grist)

Optimal Temperature Range

Optimal pH Range

GM Derived No

Dose (ppm of grist) 50 - 300

46 - 70 °C (115 - 158 °F)

In the mash:

3.4 - 6.1

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

β-glucanase, cellulase

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

LAMINEX ® BG2

|

|

|

0.1 - 0.4 |

Dose (kg/MT of grist)

Optimal Temperature Range

Optimal pH Range

GM Derived No

Dose (ppm of grist) 100 - 400

52 - 75 °C (126 - 167 °F)

In the mash:

3.5 - 5.5

Application: Add directly to mash or right after at mashing in. β-glucanase & xylanase

• Consistent mash separation and improved beer ltration • Increase capacity due to faster throughput • Reduces risk of haze from non-starch polysaccharides

LAMINEX ® Super 3G

| 0.05 - 0.25 | Application: Add directly to mash or right after at mashing in. Dose (kg/MT of grist) Dose (ppm of grist) 50 - 250 In the mash:

|

|

Optimal Temperature Range

Optimal pH Range

GM Derived No

46 - 75 °C (115 - 167 °F)

3.0 - 7.0

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

Product

Description

Benefits

α-acetolactate decarboxylase

• Breakdown VDK precursors for short and consistent maturation periods • Keep diacetyl levels below the avor threshold • Shorten or eliminate diacetyl rest • Optimize capacity and reduce processing times

ALPHALASE ® Advance 4000

|

|

|

0.5 - 1.0 |

Dose (g/hL of grist)

Optimal Temperature Range

Optimal pH Range

GM Derived Yes

Dose (ppm) 5 - 10

25 - 50 °C (77 - 122 °F)

In the fermenter:

4.4 - 7.5

Application: Add to cooled wort before pitching yeast.

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerbeer.com 11

View Table of Contents Cask Ale Preparation

Cask ale is a traditional offering associated with beers brewed in the British Isles. Today’s brewers are producing cask ale in casks, which are kegs that can accept side bungs and a keystone tap at the end of the keg. Primary fermented beer, at a temperature of approximately 45 o F and a yeast cell count of at least one million cells/ml, is transferred into the cask, along with auxiliary finings and a priming sugar. Auxiliary finings are silicates, alginates or isinglass added for thorough clarification and stabilization of the beer by agglomerating and settling yeast and other insoluble solids. The priming sugar, usually sucrose, is added to adjust the fermentable extract to the appropriate level. The beer is allowed to “condition” in the cask at the

retail outlet. The finings settle out and the carbonation is controlled with the use of spiles (soft spiles allows the CO 2 to escape, hard spiles plug the bung and allow the product to carbonate). The cask is then tapped through the keystone, which is positioned above the sediment, allowing clear conditioned beer/ale to be dispensed.

AB Vickers Finings and Antifoam

AB Vickers is the premier name in isinglass auxiliary finings. With roots in the United Kingdom, AB Vickers fully understands the tradition of isinglass finings for both brewhouse and cask conditioning applications. AB Vickers is also a major supplier of antifoam to the brewing industry. Gusmer Enterprises is proud to offer AB Vickers’ isinglass finings and antifoam in North America. Cryofine (CRY 151) Cryofine is purified isinglass in a convenient powder form. It is added to beer at the end of fermentation to speed maturation and improve filtration and clarity by fining out yeasts and protein particulate. For the purposes of rapid dissolution, enhanced performance, and long shelf life, the isinglass in Cryofine has been pre- hydrolyzed and freeze-dried. Cryofine also contributes to the actions of both silica gels and PVPP. Cryofine is regularly used in cask conditioned beers as auxiliary finings for solids settling and clarification. Pack Size: 1 lb Dose Rate: 1 - 5 g/hl; 0.4 - 2 oz/10 US bbl Foamsol S (FCS 130) Foamsol S silicone antifoam is an inert polymer which is highly effective in foam suppression in both the kettle and fermenter. Foamsol S preserves foam-positive proteins which contribute to the head retention quality of beer. One of the most important benefits of Foamsol S is increased iso-α-acid utilization from hops. Controlling foam in the fermenter will retain iso-α-acid and allow a reduction of up to 15% of the kettle hops. Other benefits include increased kettle and fermenter utilization, as well as eliminating the loss of product from foam during fermentation. Pack Size: 25 kg Dose Rate: 1 - 8 ml/hl; 0.03 - 0.3 oz/10 US bbl

12 2020 - 2021 Gusmer Enterprises, Inc. Brewing Products Catalog

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

stabilizing agents or PVPP (polyvinylpolypyrrolidone) polymer-based stabilizing agents, chill haze stabilization can be achieved without affecting flavor, aroma, body or head retention. These stabilizing agents are widely used, economical and readily available through Gusmer Enterprises. Chill haze is caused by the natural reaction of “sensitive proteins” (proteins rich in proline) and polyphenols, both of which are inherently found in beer. These sensitive proteins and polyphenols agglomerate to form larger colloids which are insoluble at cold storage and serving temperatures. The instability results in a precipitation which creates cloudy beer or bottle sediment. Stability of the beer can be achieved by removing either the sensitive proteins or the polyphenols, so that the two cannot so readily react with each other. Silica-based stabilizers, whether amorphous solids or colloidal liquids, used in the brewing process have a small particle size (8 nm to 16 microns) and are highly porous with typical surface areas from about 300 m 2 /g to more than 1,000 m 2 /g. These specially engineered silica particles are hydrophilic due to coverage of their surface by hydroxyl (silanol) groups. It is the interactions of proline with these silanol groups that enable the selective adsorption of sensitive proteins from beer. PVPP polymer-based stabilizers are approximately 50 microns in size and have a high affinity for flavonoid polyphenols via hydrogen and hydrophobic bonding. Both forms of stabilizing agents are ultimately removed from the beer through centrifugation or filtration. The choice to use either a silica-based stabilizer or a PVPP polymer-based stabilizer is up to the brewer, and for beers that are more difficult to stabilize, the use of both agents may synergistically result in stabilization.

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

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.

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

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

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

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)

Dose Rate: Beer more than 65% malt

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

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

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

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerbeer.com 13

View Table of Contents 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 chillproofing and has been used in production of “vegan-friendly” beers. The resulting silica/protein complexes form relatively compact sediment cakes (tank bottoms) that aid in separation (through filtration) from the stabilized beer. Nalco 1072 is a ready-to-use solution that offers convenience in use. Particle Size : ~ 8 nm Dose Rate: 200-500 ppm Contact Time: ~ 8 hr Sizes: 5 USG pails, 55 USG polydrums BASF Divergan ® F and Divergan ® RS PVPP (Polyvinylpolypyrrolidone) Gusmer is a major distributor of Divergan F to the beer industry. Manufactured by BASF, Divergan F is used throughout the world to chill haze stabilize beer. BASF’s unique polymerization process produces the purest polyvinylpolypyrrolidone, which more selectively adsorbs the polyphenols that can cause instabilities. There is evidence that Divergan F also helps to stabilize flavor through the reduction of flavonoid polyphenols, which are particularly prone to polymerize into products of higher molecular weight and potential bitter flavor. Divergan F works quickly, and its short contact time means it can frequently be dosed inline, but it can also be dosed in a batch method. Divergan RS is a regenerable PVPP, which works in the same manner, but offers some economies to larger facilities that are set up to regenerate it. Alone: 10-30 g/hL (~2.5-7.75 lb/100 US bbl) With Silica: 10-20 g/hL (~2.5-5.0 lb/100 US bbl) Alone: 25-40 g/hL (~5-10 lb/100 US bbl). With Silica: 10-30 g/hL (~2.5-7.75 lb/100US bbl) Contact time: 5 minutes Polyphenol removal effectiveness: 55% of mass Dose Rate: Beer more than 65% malt Particle Size: ~ 50 um Dose Rate: Beer up to 65% malt

Preparation of Stabilizers Kieselsol: These solutions come ready-made and can be added as described in the dosing section below. Hydrogel/Xerogel/PVPP: The amorphous powder should be mixed with deoxygenated water at a 10% w/w ratio. (1 kg powder: 10 liters DAW or ~8 lb: 10 USG DAW). The use of a CO 2 sparger in the slurry water will help to deoxygenate the water. Agitation: Hydrogel/Xerogel – Agitate slurry for at least 20 minutes prior to addition. PVPP – Agitate slurry for 1-2 hours prior to addition. Dosing of Stabilizers Inline Method: The kieselsol, hydrogel/xerogel or PVPP slurries are dosed proportionally into the beer stream by means of a metering pump. The products are allowed to react with the beer. Depending upon contact time required for each product, a buffer tank may be utilized. Resultant sediments should be removed via filtration depending on the requirements of the specific stabilizer. Batch Method: Add the kieselsol or hydrogel/xerogel/ PVPP slurries into the product while filling the finishing tank. Add the stabilizing agent proportionally during the fill or as a single shot method through the spray ball arm. Once the stabilizing agent has reacted with the respective protein or tannin, it will settle to the bottom of the tank as sediment. Settling times vary due to tank geometry and stabilizer/protein/tannin complex size. The stabilized beer can be separated from the sediment prior to filtration and any leftover sediment is easily removed during CIP. Inadvertent over-dosing or contact time of several days causes no negative effects in the beer. For more information on beer chill haze stabilization and the use of stabilizing agents, please contact your Gusmer representative.

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

Micrograph of Divergan ® F (PVPP)

14 2020 - 2021 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.

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. Water Viscosity @ 1.5% – 400-800 cps Color – Cream to Light Tan Particle Size – 90% through 10 Mesh Moisture – Less than 12% KICK Carrageenan T and Micro-T (Tablets) KICK Carrageenan tablets are composed of highly refined kappa carrageenan. The tablet format provides a convenient 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. Water Viscosity @ 5% – 10-30 cps Color – White Tablet Weight – KICK T 28-31g, KICK Micro-T 0.8-1.1g Moisture – Less than 5%

Item

Dose Rates

Package Size

KICK Carrageenan G

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

10 KG Box

Video Customer Testimonial

KICK Carrageenan T

1 Tablet / 5 Barrels

10 KG Box

KICK Carrageenan Micro-T

1 Tablet / 5 Gallons

1 KG Box

Dose Rate Optimization

Damian McConn, Head Brewer Summit Brewing Co. - St. Paul, MN

KICK Carrageenan is Kosher Parve certified, please contact Gusmer Enterprises for more information.

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

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PureMalt Crafted 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. PureMalt Crafted Line The PureMalt Crafted line is a diverse range of traditionally brewed malt concentrates. PureMalt can be used for color adjustments, flavor profile, or restoring body, foam and mouthfeel. All of the PureMalt products are traditionally brewed with the finest Scottish malted barley and are then gently concentrated into the final products. Key Features • 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

PureMalt Crafted Range

Product

Description

Color Indicator

Countess Crystal

Made from the nest Scottish Crystal Malt; Ruby-Garnet in color, with a dark caramel avor.

Made from the nest Scottish Roast Malt; Brown in color, with mocha, coee and chocolate avors.

Montgomerie Chocolate

Hogarth Roast

Made from the nest Scottish Roast Malt; Black in color, with a savory roast avor.

PureMalt Webinar & Demonstration

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: 5 kg Bag-in-Box

16 2020 - 2021 Gusmer Enterprises, Inc. Brewing Products Catalog

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DDW, The Color House Caramel for Brewing

Every day more than 1.5 billion servings of food and beverages containing DDW colorants are consumed around the globe. With seven caramel manufacturing sites on five continents, DDW 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 six 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)

(Typical)

(Typical)

#310

.055 – .065

17,000

16,000

5.7

74%

Emkamalt -- yellow tone

#305

.070 – .080

20,500

19,000

5.6

74%

Slight sweet and spicy accent

#304

.070 – .080

20,500

19,000

5.6

74%

For malta or pilsner

#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 technical tips for caramel in the brewing process and test methodology.

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

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