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Calcium Sulphate (Gypsum) is a salt used to increase the mineral content of the brewing liquor. This improves its brewing quality and helps produce desired beer characteristics.

Calcium Chloride is a salt used to increase the mineral content of the brewing liquor. This improves its brewing quality and helps produce desired beer characteristics.

Lactic Acid is a ready to use 80% lactic acid solution for reducing the alkalinity of the brewing liquor

NWB is a blend of calcium sulphate and calcium chloride, used to increase mineral content of brewing liquor to produce the desired beer characteristics.

ANS is a formulated blend of sulphuric and hydrochloric acid, used to adjust alkalinity and to increase desirable ions. Reduces the alkalinity levels of brewing liquor while adding desirable chloride and sulphate ions in suitable proportions. By stimulating maximum enzyme activity in the wort this enables optimum pH levels throughout the whole brewing process.

Foam Doctor is a polydimethylsiloxane (silicone, E900 grade) based food-safe foam control agent for use in fermentation processes in the brewing industry as well as food processing applications.

MICROCID SB is an antimicrobial and antioxidant formulation designed specifically for use in the final beer. It offers a unique solution to safeguard your brew warding off yeast and bacterial spoilage based on a precise combination of sulfur dioxide and sorbic acid.

Aquakleer is a 20% sulphuric acid solution, used to adjust alkalinity and to increase desirable sulphate ions.

Brewtan B is a food grade hydrolysable tannic acid specially purified for brewing applications. This grade is specifically designed for early stage stabilisation of beer during mashing-in or boiling. Best used for flavour stability, better brewhouse yields and higher extraction quality.

Magnesium Sulphate is a salt used to adjust the ion content of the mash and lower pH.

Phosphoric Acid is a food grade 81% phosphoric acid solution. Used for reducing the alkalinity in the brewing liquor and washing yeast.

Sodium Chloride, commonly known as salt, is used to increase mineral content of the brewing liquor. This helps produce the desired beer characteristics. Available in PDV or tablet form

Sulphuric Acid is a food grade 25% sulphuric acid solution. Used to adjust alkalinity and to increase desirable sulphate ions.

Brewers Clarex® is a fungal proline-specific endo-protease
which degrades all known immunogenic gluten epitopes in
beer, allowing brewers to easily produce gluten-reduced beer and prevent chill haze.

VipyClar 10 works as a beer stabiliser and can reduce chill haze forming polyphenol levels.

VipyClar 730 works as a beer stabiliser and reduce chill haze forming protein and polyphenol levels.