Clarizyme™
Introducing Clarizyme™, an innovative beer stabilization technology that offers a convenient and cost-effective solution for breweries all over the world. Clarizyme™ will simplify and shorten your maturation process, reducing your energy costs and shrinking your carbon footprint. Clarizyme™ is a highly specific self-cloned enzyme, that targets haze-sensitive polypeptides at the carboxyl end of the amino acid proline, preventing chill haze in beer without affecting other beer quality aspects, specifically foam. It contains a specific fungal endopeptidase enzyme that breaks down haze-sensitive polypeptides, inhibiting precipitation with polyphenols. This same process also degrades gluten into peptides reducing gluten into undetectable amounts.
With Clarizyme™, you can both reduce gluten and stabilize haze without affecting the taste, flavor, body, or mouthfeel of your beer.
Benefits
- Little-to-no investment or equipment needed
- Increases maturation production capacity
- Shortens processing time
- Prevents chill haze in beer keeping and ensuring quality
- Can be used with all kinds of malts and other raw materials, making it a versatile brewing enzyme
- Enables the production of gluten-free/gluten-reduced beer from barley malt depending on the legislation of each country
FAQ
Clarizyme™ does not contain any genetically modified material. The host organism is self-cloned which may or may not be considered a GMO depending on the legislation of each country.
Clarizyme™ can be used with all kinds of malts and other raw materials. Simply add to the cooled wort at the beginning of fermentation. Please check our TDS / best practice for dosage guidelines when using alternative adjuncts to barley.
Yes, Clarizyme™ can be used to make gluten-reduced/gluten-free beer from barley malt, so no need to use expensive gluten-free adjuncts. Our product degrades gluten into peptides. Please note, gluten-free declarations are dependent on local regulations.
No, Clarizyme™ specifically targets the carboxyl end of the amino acid proline, which is omnipresent in haze-sensitive proteins and gluten. Our product does not impact foam, taste, flavor, body, or mouthfeel.
