CBS CUSTOMIZED BREWING SOLUTIONS

AGIBEL is the commercial name of the purified gibberellic acid from Chemicals and Biochemicals Supplier. AGIBEL, derived from the fungus Gibberella fujikuroi, is a mix of gibberellins with a minimum of 95% of gibberellin A3 which modifies the normal plant growing at very low doses. PURPOSE The main effects of AGIBEL are the promotion of plant growing, by accelerating and increasing it, the acceleration of seed germination and the breaking of dormancy period of the vegetative parts of plants. APPLICATIONS It is successfully used in: almond tree, apples, artichokes, avocados, celery, cotton, cucumber, grapes, hops, lemons, oranges, limes, lettuce, oats, soya, ornamentals, peaches, pears, potatoes, straw-berries, cherries, tomatoes, malting and others. RATE The different application rates for the examples here above are available on request. SOLUBILITY Easy soluble in methanol, ethanol, isopropanol, acetone, ethylacetate and pyridin. Slightly soluble in butylacetate, ether,...

GLUCANYLASE is a mixture of ß-glucanases, pentosanases, proteases and a thermostable liquefying alpha-amylase working at high temperatures (90-100°C). Glucanylase has been designed to improve the wort filtration yield when protein gels, unliquefied starch, ß-glucans and/or pentosanes are involved in wort filtration problems. The thermostable liquefying alpha-amylase is ideal to liquefy small granules of starch (from rice, maïs, barley, wheat, etc.) during the boiling of « maisches » as well as during the boiling of the whole mash. GLUCANYLASE gives higher wort filtration yields, higher extract yields and brighter worts and prevents the presence of higher alpha-glucans in final beer. TEMPERATURE Proteases, ß-glucanases and pentosanases : 50-60°C alpha-amylase : 90-100°C pH EFFECT Optimum pH between 5 and 6. PURPOSES To improve the wort filtration yield when protein gels, unliquefied starch, ß-glucans and/or pentosanes are involved in wort filtration problems. To reach higher...

GUMINASE is a mixture of fungal carbohydrases including ß-glucanases (ß1-3 and ß1-4 endo-glucanases) xylanases and hemicellulases. This well balanced mixture of carbohydrases is free of proteases to avoid the increase of wort coloration and to preserve the beer pro-foam proteins. TEMPERATURE GUMINASE can be used to 75°C and is quickly inactivated above this temperature. The usual temperatures used during mashing coincide with GUMINASE’s optimum activity. pH EFFECT Optimum pH between 4.5 and 6.5. PURPOSES To decrease the wort ß-glucan and pentosane content and the wort viscosity and to make easier the mash filtration as well as the beer filtration mainly when brewing with high levels of raw grains as barley or wheat. EXAMPLES Effects of the addition of GUMINASE to a sample of GATINAIS malt and to a mixture of 75% malt and 25% raw wheat (EBC conventional mash). A = addition of 1 kg per 10 tons of malt B = addition of 3 kg per 10 tons of malt C = addition of 1 kg per 1 ton of raw...

GUMINASE-P is a mixture of fungal ß-glucanases, pentosanases, amylases and endoproteases selected to improve the wort extract yield and the wort filtration rate when brewing with raw wheat or raw barley. PURPOSES To increase the wort extract yield by degrading the cell wall constituents improving the starch granules gelatinisation and allowing amylases to reach easier their substrate when brewing with high levels of raw wheat or barley. To improve the wort filtration rate by hydrolysing ß-glucans and pentosanes. TEMPERATURE Optimum 45-55°C. pH EFFECT Optimum pH between 4,5 and 6,5. APPLICATION Guminase P is added in the beginning of the mash. AVAILABILITY Powder form in plastic or cardboard drums of 25-50 kg. EXAMPLES 100% raw wheat brewing using exogenes amylases, and Guminase P (rates: % w/w enzyme/wheat grains). Maltosylase Liquamyl Guminase PExtract Yield (%) Total sugars (g/100 ml)* Maltose (%) Maltotriose (%) Glucose (%) Free Amino Nitrogen (ppm)* Filtration rate 0,1% (w/w)...

DESATASE is an amylolytic preparation (EC 3.2.1.41, pullulan 6-glucano-hydrolase) which catalyzes the hydrolysis of the alpha-1,6 linkages of amylopectine allowing to reach higher maltose yields in combination with maltogenic amylases. PURPOSES To increase the malt diastasic power by enhancing the malt native ß-amylase action. To increase the fermentability of wort (apparent attenuation limit). Some 25% of the total carbohydrate of wort is unfermentable. The addition of Desatase in combination with maltogenic amylases like Maltosylase to the fermenter converts the unfermentable dextrins to maltose which in turn is fermented to alcohol giving an apparent attenuation higher than 100% without loss of palate fullness or head retention. At the same alcohol concentration as a normal attenuated beer the super-attenuated beer will have required 25% less of raw material. See Attenuation Modulation. TEMPERATURE Optimum 55-60°C. The enzymatic components are deactivated in beer (pH 4,2)...

TANNOX-BREW is an atomized granulate powder of a high purified high molecular weight gallotannin. Gallotanins or tannic acid are extracted from gallnuts. Tannic acid inhibits malt lipoxygenase activity by 50%, reduces metals by its reducing power, removes metals by its chelating power and blocks radicals forming reactions. Tannic acid reacts very selectively with acid proteins containing SH-groups. Only these sensitive proteins are removed. TANNOX-BREW gives a real improvement on lauter-tun or mash-filter filtration rates and improves beer shelf life as far as clarity, taste and flavour are concerned. PROPERTIES PHYSICAL description: appearance: odour: taste: density: high purified high molecular weight gallotannin light yellow atomized granumate powder weak tea-like flavour neutral to light astringent dry 0.35 – 0.45 g/cm 3 CHEMICAL content: moisture: gallic acid: ash: solubility:pH: heavy metals: Arsenic: Lead: min. 96% tannic acid on dry max. 7% max. 1% max. 0.075% clear in...

ISOTOTAL is a CO2 extract of Magnum hop (Hallertau) recent crop which has been isomerized in « classical » conditions without any catalyst. These isomerisation conditions are as close as possible to those used during a normal brewing process. After isomerisation, the insoluble fraction is carefully discarded. All the hop isomerized bitter fractions and several aromatic compounds are present in this product allowing to get a bitterness which is identical to the one obtained by classical hopping. This product can be used after fermentation just before final filtration. ISOTOTAL is an ideal way to adjust beer bitterness to the desired value at the end of the process without modifying the quality of this bitterness. The benefits of the use of ISOTOTAL are high flexibility in beer bitterness adjusting, very high yields close to 100%, better beer foam and cling, improving of the perception of hop flavours. AVAILABILITY ISOTOTAL is standardized to 100 000 EBU; the addition of 1 ml of...

TETRASOL is an aqueous solution of purified potassium salts of tetrahydroiso-humulone produced from the alpha-acid fraction of a hop liquid CO2 concentrate extract in an all aqueous process. The product is free of any solvent residues. The benefits of the use of TETRASOL in comparison with traditional hopping are high flexibility in beer bitterness adjusting, improved foam, enhanced cling and light-stability. AVAILABILITY TETRASOL is available in 10% (+/- 0.5%) tetrahydroiso-humulones in aqueous solution ready for direct addition to beer without pre-warming nor dilution. DILUTION If dilution is desired for metering pump requisites for example TETRASOL chould be diluted 10 times. Soft or deionized water equal to nine times the weight of TETRASOL 10 is needed. (Hard water may cause cloudiness). The pH of the soft water is adjusted to 10 to 11 using potassium hydroxide. The 1:9 dilution is prepared by slowly adding the weighed amount of TETRASOL to the stirred soft pH10-11 water (T...

Imagine being able to create a Belgian type wheat beer, a fruity beer, a top fermentation beer, etc… without having to do anything else than focusing on your own usual beer… CBS makes it possible! These brand makers can be customized on demand. Our product line named « brand final touch » allows to produce « special beers » by adding a brand maker to a normal pale beer just before bottling. All our « final touch » beer brand producers contain exclusively natural aroma compounds (fruits and spices aroma compounds), natural colouring (fruit colours and dark malt extracts) and clouding agents (essential oils emulsions stabilised with vegetal gums). WB-MIX has been set up to produce white beers with taste, flavour and cloudy aspect similar to main commercial Belgian white beers which are refreshing and thirst-quenching. WB-MIX has to be added to a standard base beer with low bitterness (10-12 EBU) as unique requisite to obtain a white beer ( WB-MIX Project). PF-MIX-HOP range of...

AB-MIX is a brand producer to add to a standard base beer with normal bitterness (20-25-EBU) to obtain an amberish fruity “ale type beer” with pleasant palate fullness. AB-MIX is a mixture of spices selective CO 2extracts, vegetal essential oils obtained by cold pressing and concentrated fruit juices. This well balanced mixture has been designed to impart to beer a typical ale flavour and taste. All the components of the mixture are food grade 100% natural and they have not been in contact with any solvent apart from CO 2 which has the GRAS status (generally recognized as safe for food production by the FDA) and which evaporates completely after the extraction. BENEFIT High production flexibility as the brand characterisation comes in the latest step of the process. Nothing has to be changed in the usual production. Rapid market response.1 ml/liter of beer. DOSAGE 1 ml/liter of beer. FOODGRADE This product complies with FAO/WHO JECFA and FCC recommended specifications for food...