DSM claims beer stability breakthrough
innovation will shake up beer production in Europe, by cutting the
time and cost of processing.
Ingredients group DSM says that by using Brewers Clarex, processors can achieve greater energy and cost efficiency in the production cycle by eliminating the need for the time-consuming cold stabilisation process. With the margins of a beer manufacturers recently falling on the back of declining beer sales and inflated commodity costs, brewers are looking for means to increase productivity. By removing the need for cold stabilisation in brewing, DSM claims to have made a massive breakthrough in beer production. The company added that using the enzyme along with accelerated maturation processes could soon make beer production within less then one week a reality. According to DSM's testing, the use of Brewers Clarex also prevents the grouping of haze proteins and polyphenols that create cloudy less stable beer, without need for cold stabilisation. As well as creating a beer that is visually clear, the enzyme also ensures an improved shelf life for final products, the company said. The product will be unveiled at the upcoming Brau Beviale exhibition that takes place between 14 to16 November 2007 in Nuremburg, Germany. Also on show will be the group's Filtrase brands of flexible liquid enzymes. The two products are designed to reduce the viscosity of malt, allowing for improved production yields during fermentation. The two products can be used for all types of malt, DSM claims.