Gusmer Brewing Catalog 2023-24

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

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Gusmer Enterprises Service with Knowledge ®

Quality Products - Responsive Service - Innovative Solutions - Application Support

Gusmer Founded

Gusmer Locations

7 locations across the USA, including 3 US manufacturing facilities, located in Fresno, CA, Waupaca, WI & Hickory, NC.

1918, Gusmer was founded and in 1924 Aage Gusmer incorporated our company. Gusmer is currently third generation family owned and operated.

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Retail & Analytical Services ------------------------------------------------------------------------------------------

Application Specialists

Equipped with the best analytical equipment and staffed with a diverse group of qualified technicians, Gusmer Napa and Gusmer Sonoma

3 Application Specialists who complete customer evaluations on filterability issues, fining agent trials, along with enzyme and fermentation nutrient optimization.

provide full laboratory services for brewers.

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R&D Scientists

Fermentation Center

An innovation center focused on beverage and fermented product

12 Research & Development Scientists, their research in fermentation, filtration and food science overlap and provide synergies.

development in Santa Rosa, CA.

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Technical Sales Reps

Product Managers

5 dedicated Product Managers who provide technical expertise with our resale product lines and Gusmer manufactured products.

14 Direct Technical Sales Representatives with prior experience producing fermented beverages, with 6 advanced degrees, including 2 PhD’s.

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Customer Service

New Manufacturing Facility

In 2022 Gusmer built a brand new, 130,000 square foot manufacturing facility in Hickory, NC focused on producing liquid filtration media and devices.

Dedicated Customer Service team focused on providing responsive service.

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Gusmer’s Manufactured Products - Made in the USA

Micro Elements ® Beer Fermentation Nutrients Pg 10

Cellu-Flo Filter Fibers Pg 27

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Micro Elements ® Hard Seltzer HG Fermentation Nutrients Pg 11

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Cellupore CSF Series Sheets Pg 28

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Micro Essentials TM Cider Fermentation Nutrients Pg 10

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Cellu-Stack ® Lenticular Filter Cartridges & Filter Housings Pg 30

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KICK Carrageenan ® Kettle Fining Agents Pg 21

------------------------------------------------------------------------------------------ Oak Avantage ® Oak-Mor ® Pg 24

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Carbac ® Carbon Filter Media Pg 31

Gusmer is 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. . . . . . . . . . . . . . . . .4-9 Chr. Hansen SmartBev TM NEER ® . . . . . . . . .5 Chr. Hansen SmartBev TM Lager and Ale. . . . . .6 Chr. Hansen SmartBev TM LB-1. . . . . . . . . .7 Yeast for Hard Seltzer and Cider. . . . . . . . 8-9 Nutrients. . . . . . . . . . . . . . . . . . .10-11 Micro Elements ® Brewing Nutrients. . . . . . . 10 Micro Essentials TM Cider Nutrients . . . . . . . 10 Micro Elements ® Hard Seltzer Nutrients . . . . . 11 IFF Danisco ® Enzymes. . . . . . . . . . . . . .12-17 ProcessingAids.. . . . . . . . . . . . . . . 18-21 PQSilicaGels...............19 BASF Divergan ® PVPP............19 Nalco Colloidal Silica. . . . . . . . . . . . . 20 KICK Carrageenan ® Kettle Fining Agents . . . . . 21 Flavor&Color. . . . . . . . . . . . . . . . .22-23 PureMalt Concentrates. . . . . . . . . . . . 22 DDW Caramel Products. . . . . . . . . . . . 23 OakProducts................. 24-25 GusmerOak................24 Arôbois Oak . . . . . . . . . . . . . . . . 25 Filtration...................26-34 BucherDenwel.. . . . . . . . . . . . . . 26 Cellu-Flo Fiber Filter Aids ...........27 FilterSheets. . . . . . . . . . . . . . .28-29 Cellu-Stack ® Filters & Housings. . . . . . . . . 30 Filtration for Hard Seltzer. . . . . . . . . . . 31 Laboratory Equipment . . . . . . . . . . . . . .32-38 MilliporeSigma Process Monitoring Tools. . . 32-35 CDR BeerLab ® . . . . . . . . . . . . . . . 36 CDR KombuchaLab & CDR CiderLab . . . . . . 37 MilliporeSigma MVP Icon. . . . . . . . . . . 38 Equipment. . . . . . . . . . . . . . . . . . 39-45 mbt Brautechnik Brewhouse Equipment . . . . . 39 Ponndorf Spent Grain Removal Equipment. . . 40-41 Bucher Denwel Inline Gas Injection & Equip. . 42-43 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. . . . . 48-49 Shipping & Ordering Information. . . . . . . . . . . 50 . . Employee Spotlight. . . . . . . . . . Inside Back Cover Services About Gusmer

CDR BeerLab ® Beer Lab Analysis Pg 36

Hard Seltzer Nutrient Micro Elements ® Hard Seltzer HG Pg 11

Inline Gas Injection Bucher Denwel Inline Carbonation Manual Unit Pg 42

Chr. Hansen SmartBev TM Frozen Liquid Yeast (FLY) For Low, No-Alcohol, and Regular Beer Pg 4

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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 Gusmer Napa & Analytical Services 640-D Airpark Road Napa, CA 94558

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

Waupaca Manufacturing Facility 1401 Ware Street Waupaca, WI 54981 Phone: 715.258.5525 Fax: 715.258.8488 8:00-5:00, M-F CST Fresno Manufacturing Facility 81 M Street Fresno, CA 93721 Phone: 559.485.2692 Fax: 559.485.4254 8:00-5:00, M-F PST

Phone: 707.224.7903 8:30-5:00, M-F PST

East Coast

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

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

Hickory Manufacturing Facility 1774 Lutetium Circle SE Newton, NC 28658 Phone: 828.994.0105 8:00-5:00, M-F EST

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

TECHNICAL SALES REPRESENTATIVES BY AREA: Central CA, S. Nevada Bill Merz (Bakersfield, CA) — 661.330.5294 bmerz@gusmerenterprises.com Central & Northern CA, N. Nevada Greg Sitton (Visalia, CA) — 559.573.4398 gsitton@gusmerenterprises.com Central Coast CA Kyann Varvel (Paso Robles, CA) — 805.956.0613 kvarvel@gusmerenterprises.com Napa County CA Pedro Pereira (Napa, CA) — 707.320.3307 ppereira@gusmerenterprises.com Sonoma/Mendocino Counties CA Andrew Moore (Windsor, CA) — 707.494.2837 amoore@gusmerenterprises.com Southern CA, Arizona Eric Templeton (Torrance, CA) — 213.944.9166 etempleton@gusmerenterprises.com Northwestern States / Western Canada Chris Webster (Moses Lake, WA) — 509.209.1311 cwebster@gusmerenterprises.com

Midwest, Colorado, Upper Western States Eric May (Denver, CO) — 720.703.3813 emay@gusmerenterprises.com Midwest Tom Mondor (St. Paul, MN) — 715.417.0623 tmondor@gusmerenterprises.com Texas & Lower Midwestern States Jill Gallegos (Lago Vista, TX) – 817.676.6506 jgallegos@gusmerenterprises.com Great Lakes Region, Eastern Canada Bryan Forbes (St. Paul, MN) — 651.280.9377 bforbes@gusmerenterprises.com Northeastern States Matt Pino (Mountainside, NJ) — 609.569.6329 mpino@gusmerenterprises.com Kentucky, Tennessee Justin Juengel (St. Louis, MO) — 314.502.0144 jjuengel@gusmerenterprises.com Southeastern States Cristian Lupp (Mountainside, NJ) — 908.419.1151 clupp@gusmerenterprises.com

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

Fermentation. Redefined. Chr. Hansen is a sustainable global bioscience company that develops natural solutions for the food and beverage industries. Fermentation experts since 1893, Chr. Hansen now brings the largest collection of cultures in the world, along with the most highly skilled fermentation experts to the brewing industry. By combining our innovative concepts with your true brewing skills the industry has elevated its standard. SmartBev TM is Fermentation. Redefined. SmartBev TM The SmartBev range from Chr. Hansen offers solutions for low/no-alcohol and regular beer, as well as for fermented juices, teas and more. The range includes both unique yeast solutions, like our NEER ® product, as well as lactic acid bacteria solutions, such as those used in our Harvest range. Yeast fermentation is at the heart of great beer, and innovative fermentation is what we strive to offer our customers. Perfecting fermentation results in delicious

flavor, mouthfeel and balance in a wide range of beverages. Our large culture collection and highly skilled team combine the resources, knowledge and passion to perfectly pair our innovative concepts with your brewing skills and techniques. The result? Appealing, flavorful beers and beverages your customers crave—both with and without alcohol—created within an optimized process where sustainability is high on the agenda. Frozen Liquid Yeast (FLY) The SmartBev yeast is designed to help the brewing industry optimize its yeast program. The product itself is delivered in a pouch format and contains high CFU, high activity, and purity. The frozen format keeps the yeast dormant in an active state, making it ready to use as soon as it is thawed. The FLY format may be new for the brewing industry, but Chr. Hansen has found success with this format for years. It provides the perfect combination of high-quality yeast, long shelf life, and convenience in use. The option for onsite stock in < -- 45°C freezers will give you security and agility at the same time. The FLY format secures consistently high vitality and viability during its shelf life of 18 months (< -- 45° C).

Chr. Hansen SmartBev TM

SmartBev TM

Frozen liquid yeast (FLY)

Freeze-dried LAB

NEER®

Ale

Lager

Harvest

NEER® 500hL

TUM 210

TUM 34/70

LB-1

NEER® Poly 50hL

NEER® 50hL

NEER® Punch 50hL

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Chr. Hansen SmartBev TM NEER ®

A fast, sustainable and cost-efficient solution for brewing full-flavored beer without the alcohol. NEER is produced using Chr. Hansen’s proprietary production method which ensures high product performance, consistency and low risk of contamination. The NEER product is delivered on dry- ice, after thawing, can be transferred to the fermentation vessel using the sterile connection tube included in the package. NEER is highly concentrated 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.

NEER Overview - Learn how it works

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

Discover a better way to brewing non-alcoholic beer

Select the NEER ® strain that best fits your beer

NEER ® POLY

NEER ®

NEER ® PUNCH

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

For a refreshing balance beer in between POLY and PUNCH.

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

FRUIT FLAVOR INTENSITY

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View Table of Contents Chr. Hansen SmartBev TM Lager and Ale

SmartBev™ Lager and Ale in the frozen liquid yeast (FLY) format For optimizing yeast management in breweries with a new format of high-quality, high-purity yeast Chr. Hansen’s SmartBev yeast are designed to help the brewing industry optimize its yeast program by delivering the product in a frozen pouch format that ensures high CFU, high activity levels and optimal purity. The FLY format keeps the yeast dormant in an active state, making it ready to use as soon as it is thawed. With SmartBev frozen liquid yeast, brewers can look forward to the following: • Increased efficiency, enabling producers to skip the cultivation steps that can lead to inconsistent outcomes • Increased agility from a continuous on-site stock that can be made ready to use within one hour • An established logistics network created by Chr. Hansen and made available to our customers: we have the supply chain in place to ensure the products that reach you have retained their superior quality • No CAPEX required, saving producers time and increasing the consistency of their brewing outcomes.

Traditional Yeast Propagation

Yeast Propagation with SmartBev TM FLY SmartBev TM Larger - TUM 34/70 SmartBev TM Ale - TUM 210

3-7 days

Lab propagation

5-18 days saved

Laboratory

1-3 days

Carlsberg Flask

3-5 days

2-4 days

Propagation

Production

7-15 days

7-8 days

Fermentation

5-10 cycles

3-5 days

Yeast harvest

Yeast Harvest

The original TUM 34/70 and TUM 210 from TUM Research Center Weihenstephan for Brewing and Food Quality are available in FLY format as SmartBev™ Lager – TUM 34/70 and SmartBev™ Ale – TUM 210. Chr. Hansen and Weihenstephan have collaborated to offer these classic yeast strains in a new, innovative format, ensuring a high- quality, easy-to-use product for every brew. • SmartBev™ Lager – TUM 34/70 is a renowned, bottom-fermenting strain ( Saccharomyces pastorianus ssp. Carlsbergensis ) that originates from Bavaria and is used to make German Lager. Now available in FLY format, this product features excellent diacetyl reduction and pronounced ester levels. • SmartBev™ Ale – TUM 210 makes the versatile TUM 210 yeast available in a new, efficient format. This yeast is an English ale (top-fermenting) POF negative strain of Saccharomyces cerevisiae that yields a low fruitiness. It can be used for English- as well as American-style ales when the fermentation temperature is used to control ester production. Main Benefits RESEARCH ARTICLE Frozen bottom-fermenting yeast – the format of the future

• Reducing complexity in planning and workflow • Time reduction and flexibility in production • Consistency in propagation and production

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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 • Kettle souring in less than 16 hours • Direct inoculation: 1 pouch for 8-10 bbl • Freeze-dried, ready when you need it Fermentation Characteristics • Optimal temperature range: 68-104 ° F • From pH 5.5 to 3.5 in 16 hours • Fast acidification of wort down to pH 3.2

Harvest LB-1 Video Customer Testimonial

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

Harvest LB-1 Video Customer Testimonial

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

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

3.2 3.6 4 4.4 4.8 5.2 5.6 6

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

0 IBU 4 IBU 8 IBU

Fermentation time (hours)

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View Table of Contents Yeast Strains For Hard Seltzer

HARD SELTZER

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

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

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Yeast Strains For Cider

CIDER PROCESSING

Renaissance Yeast

Fresco TM Saccharomyces cerevisiae hybrid

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

• Specifically developed for cider producers • Imparts a bright apple character and a refreshing crisp finish

Ossia TM Saccharomyces cerevisiae hyrbrid • Produces tropical fruit and hints of pepper and clove • For the production of organic ciders Viva TM Saccharomyces cerevisiae bayanus • Ideal for sparkling base and round, complex perfumed ciders • Works well under a diverse set conditions and benefits

Chr. Hansen Prelude TM 100% Torulaspora delbrueckii

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

• Heavy producer of mannoproteins • Silky round mouthfeel and increases palate weight

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

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Gusmer Enterprises Micro Elements ® Brewing Nutrient Tablets

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

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

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

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

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.

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

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

Fermentation Nutrients for Cider Gusmer’s Micro Essentials TM fermentation nutrients are known by cider makers as a reliable tool for strong, healthy and clean fermentations, Micro Essentials nutrients have shown to improve fermentation kinetics, reduce H 2 S production and assure complete fermentations. Available in a powder or a time-release tablet. Item Dose Rate Description Application Package Highly complex nutrient, ideal for most fermentations - added once at the Micro Essentials Complete-TR 12-96 g/hl (1-8 lbs / 1,000 gal) 10 kg (22 lbs) 1 kg (2.2 lbs)

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

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

Micro Essentials Powder

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

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

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

Micro Essentials Prime

Ideal for rehydrating yeast and aiding in restarting fermentations

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

Micro Essentials Trace

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

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

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

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*Complies with TTB 27 CFR 24.250 List

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Gusmer Enterprises Micro Elements ® Hard Seltzer HG Hard Seltzer Nutrient

Micro Elements Hard Seltzer HG is a powder blend of complex fermentation nutrients formulated for high gravity seltzer fermentations. It is composed of organic and inorganic nitrogen, vitamins, trace minerals, sterols, amino acids, proteins and peptides. • High gravity seltzer fermentation (≥25° Plato) • Fast fermentation times • High alcohol yields • Neutral flavor and aroma profile 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.

Dosing Recommendations

Plato

15-20

20-25

≥25 6.6 773 55 925

“Uinta Brewing Company uses Gusmer Micro Elements Hard Seltzer HG nutrients in our entire lineup of award-winning Westwater Hard Seltzers. Production is simplified with a single nutrient addition and rapid fermentation of our high alcohol seltzer base.” — Ian Fuller, Director of Operations

g/L g/bbl lbs/1000 gal PPM

4.95 580 41.2 694

6.2 725 51.6 868

Nitrogen

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

Uinta Brewing Co. Salt Lake City, UT

Pack Size: 25 kg

Fermentation Curves

Plato

Alcohol

Degrees Plato 16° Plato 24° Plato 28° Plato

Days

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IFF Danisco ® Brewing Enzymes

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

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

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IFF Danisco ® Brewing Enzymes (continued)

“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.” — Vinnie Cilurzo, Owner/Brewmaster Russian River Brewing Co. - Windsor, CA

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

Product

Description

Benefits

Thermostable α-amylase

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

AMYLEX ® 6T

Dose (kg/MT of grist)

Dose (ppm of grist)

Optimal Temperature Range

Optimal pH Range

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

50 - 500 5000

78 - 90 °C (172 - 194 °F)

4.8 - 7.0

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

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

Thermostable α-amylase

AMYLEX ® 5T

Dose (kg/MT of grist)

Dose (ppm of grist)

Optimal Temperature Range

Optimal pH Range

70 - 90 °C (158 - 194 °F)

100 - 600 50 - 200 In the cereal cooker: 0.10 - 0.60 In the mash: 0.05 - 0.20 Application: Add to cereal cooker before cooking or into the mash.

5.4 - 8.4

Thermostable α-amylase

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

AMYLEX ® BT2

Dose (kg/MT of grist)

Dose (ppm of grist)

Optimal Temperature Range

Optimal pH Range

70 - 90 °C (158 - 194 °F)

400 - 800 10 - 50 In the cereal cooker: 0.40 - 0.80 In the mash: 0.01 - 0.05 Application: Add to cereal cooker before cooking or into the mash.

6.1 - 6.8

Low temperature α-amylase

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

AMYLEX ® LT

Dose (kg/MT of grist)

Dose (ppm of grist)

Optimal Temperature Range

Optimal pH Range

45 - 63 °C (113 - 145 °F)

400 - 800 400 - 800 In the cereal cooker: 0.40 - 0.80 In the mash: 0.40 - 0.80 Application: Add to cereal cooker before cooking or into the mash.

6.2 - 6.7

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.

866.213.1131 | www.GusmerBeer.com 13

View Table of Contents Dose (kg/MT of grist)

Dose (ppm of grist)

Optimal Temperature Range

Optimal pH Range

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

50 - 500 5000

78 - 90 °C (172 - 194 °F)

4.8 - 7.0

Application: Add to cereal cooker before cooking or into the mash. IFF Danisco ® Brewing Enzymes (continued)

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

Product

Description

Benefits

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

Glucoamylase

DIAZYME ® 87

Dose (kg/MT of grist)

Dose (ppm of grist)

Optimal Temperature Range

Optimal pH Range

In the mash: 0.1 - 2.5

100 - 2500

55 - 66 °C (131 - 151 °F)

4.6 - 5.8

Application: Add after cooling to conversion temperature.

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

Glucoamylase

DIAZYME ® TGA MASH

Dose (kg/MT of grist)

Dose (ppm of grist)

Optimal Temperature Range

Optimal pH Range 3.7 - 5.5

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

1500 - 7000 1500 - 3000

49 - 68 °C (120 - 154 °F)

Application: Add after cooling to conversion temperature.

• 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

In the mash: 0.5 - 10

500 - 1000

56 - 76 °C (133 - 169 °F)

3.7 - 5.4

Application: Add after cooling to conversion temperature.

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

Pullulanase

DIAZYME ® P10

Dose (kg/MT of grist)

Dose (ppm of grist)

Optimal Temperature Range

Optimal pH Range

500 - 2000 30 - 120

45 - 70 °C (113 - 158 °F)

3.7 - 5.0

In the mash: 0.5 - 2.0 In fermentation: 0.03 - 0.12

Application: Add after cooling to conversion temperature. If using at the fermenter, add with DIAZYME ® FA for RDF improvement. Use at temperatures below 65 °C (149 °F).

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

α-amylase

DIAZYME ® FA

Dose (kg/MT of grist)

Dose (ppm of grist)

Optimal Temperature Range

Optimal pH Range

500 - 1500 60 - 450

38 - 58 °C (100 - 136 °F)

3.1 - 6.4

In the mash: 0.5 - 1.5 In fermentation: 0.06 - 0.45

Application: Add to cooled wort (below 60 °C) before or at pitching. Add in conjunction with DIAZYME ® P10 for RDF improvement.

14 2023 - 2024 Gusmer Enterprises, Inc. Brewing Products Catalog

Dose (kg/MT of grist)

Dose (ppm of grist)

Optimal Temperature Range

View Table of Contents Optimal pH Range

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

50 - 500 5000

78 - 90 °C (172 - 194 °F)

4.8 - 7.0

Application: Add to cereal cooker before cooking or into the mash. 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 • Reduces risk of lter bed collapse • Robust choice for high gravity brewing

β-glucanase & xylanase

LAMINEX ® MaxFlow 4G

Dose (kg/MT of grist)

Dose (ppm of grist)

Optimal Temperature Range

Optimal pH Range

In the mash: 0.05 - 0.40

50 - 400

46 - 78 °C (115 - 172 °F)

5.2 - 6.4

Application: Add after cooling to conversion temperature.

β-glucanase

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

LAMINEX ® 750

Dose (kg/MT of grist)

Dose (ppm of grist)

Optimal Temperature Range

Optimal pH Range

In the mash: 0.05 - 0.30

50 - 300

62 - 90 °C (144 - 194 °F)

3.5 - 5.5

Application: Add after cooling to conversion temperature.

β-glucanase, cellulase

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

LAMINEX ® BG2

Dose (kg/MT of grist)

Dose (ppm of grist)

Optimal Temperature Range

Optimal pH Range

In the mash: 0.1 - 0.4

100 - 400

52 - 75 °C (126 - 167 °F)

3.5 - 5.5

Application: Add after cooling to conversion temperature.

β-glucanase & xylanase

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

LAMINEX ® Super 3G

Dose (kg/MT of grist) Dose (kg/MT of grist)

Dose (ppm of grist) Dose (ppm of grist)

Optimal Temperature Range Optimal Temperature Range

Optimal pH Range Optimal pH Range

In the mash: 0.05 - 0.25 In the cereal cooker: 0.05 - 0.50 Infusion mashing: 5

50 - 250 50 - 500 5000

46 - 75 °C (115 - 167 °F) 78 - 90 °C (172 - 194 °F)

3.0 - 7.0 4.8 - 7.0

Application: Add after cooling to conversion temperature. Application: Add to cereal cooker before cooking or into the mash.

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

Product

Description

Benefits

Thermostable protease

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

ALPHALASE ® THP

Dose (kg/MT of grist)

Dose (ppm of grist)

Optimal Temperature Range

Optimal pH Range

In the mash: 1.0 - 3.0

1000 - 3000

66 - 80 °C (151 - 176 °F)

6.0 - 8.9

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

Protease

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

ALPHALASE ® NP

Dose (kg/MT of grist)

Dose (ppm of grist)

Optimal Temperature Range

Optimal pH Range

In the mash: 0.1 - 0.3

100 - 300

44 - 76 °C (111 - 168 °F)

6.0 - 8.0

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

866.213.1131 | www.GusmerBeer.com 15

View Table of Contents IFF Danisco ® Brewing Enzymes (continued) Dose (kg/MT of grist) Dose (ppm of grist) Optimal Temperature Range

Optimal pH Range

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

50 - 500 5000

78 - 90 °C (172 - 194 °F)

4.8 - 7.0

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

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 • Better cost in use

ALPHALASE ® AP4

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

Dose (kg/MT of grist)

Dose (ppm of grist)

Optimal Temperature Range

Optimal pH Range

In the cereal cooker: 0.1 - 0.5 In the mash: 1.0 - 2.0

100 - 500 1000 - 2000

48 - 82 °C (118 - 180 °F)

4.6 - 7.2

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

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

Dose (kg/MT of grist)

Dose (ppm of grist)

Optimal Temperature Range

Optimal pH Range

In the cereal cooker: 0.1 - 0.5 In the mash: 1.0 - 2.0

100 - 500 1000 - 2000

34 - 90 °C (93 - 194 °F)

4.3 - 7.5

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

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

Product

Description

Benefits

α-acetolactate decarboxylase

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

ALPHALASE ® Advance 4000

Dose (g/HL of wort)

Dose (ppm)

Optimal Temperature Range

Optimal pH Range

In the fermenter: 0.5 - 1.0

5 - 10

25 - 50 °C (77 - 122 °F)

4.4 - 7.5

Application: Add to cooled wort before pitching yeast.

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

ALPHALASE Advance 4000 can be used to manage diacetly in fermentation and dry hopping. Andrew Fratianni, IFF’s Senior Applications Specialist for Brewing & Distilling Enzymes and Kurt Driesner, 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.

16 2023 - 2024 Gusmer Enterprises, Inc. Brewing Products Catalog

View Table of Contents

IFF Danisco ® Enzymes for Hard Seltzer

Product

Description

Benefits

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

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

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

Glucoamylase

DIAZYME ® 87

Glucoamylase

DIAZYME ® TGA MASH

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

Thermostable α-amylase

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

AMYLEX ® 6T

IFF Danisco ® and BioSelect TM 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. Traditional French and English ciders that are produced with the keeving process use pectin methylesterase (PME) to form the chapeau brun necessary for a naturally sweetened cider. Gusmer offers both IFF liquid enzymes and BioSelect micro-granulate enzymes for cider production. BioSelect enzymes are GRAS approved and manufactured under an FSSC 22000 food safety system.

Product

Description

Benefits

Maceration

Pectinase, microgranulate Pectinase

BioSelect ® Noir PEKTOZYME TM Mash LAMINEX ® BG2

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

Cellulase

Clarification

Pectinase, microgranulate Pectinase

BioSelect ® Clear PEKTOZYME TM Clear DIAZYME ® X4

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

Glucoamylase

Keeving

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

Pectin methylesterase

PEKTOZYME TM Firm

866.213.1131 | www.GusmerBeer.com 17

View Table of Contents 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. 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.

18 2023 - 2024 Gusmer Enterprises, Inc. Brewing Products Catalog

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