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Liquid isinglass is added to beer post fermentation to clarify it by removing yeast and protein particles. Ready for use (RFU) and concentrated products are available.

In its long history of use in the clarification of traditional British cask ale, the effectiveness of isinglass has remained unrivaled, despite many attempts to find alternatives. The ability to remove yeast, and more importantly, proteins makes it an ideal  partner in the cost effective production of filtered beers.

Isinglass is essential for cask beer production in that it quickly yields bright beer with a tight, stable sediment.
In general isinglass offers the following benefits:

Reduced cold storage time.

Fewer vessels.

Lower energy use.

Reduced beer loss.

Improved filtration.

Faster throughput.

Reduced powder use.

Improved beer haze and stability.

Less re-work.

Isinglass, although not a stabilizer, has a moderate effect on sensitive protein reduction. It contributes to the action of silica gel, and complements PVPP. During settlement of flocculated
solids, foam negative factors can be entrained. Brewers regularly notice that isinglass-treated beers have improved foam stability.

A typical addition rate for cask beers is 3 to 4 pints (of RFU) per barrel. For both performance and commercial consider- ations it is advisable to identify the correct addition rate. This will vary from beer to beer (a simple optimization test is detailed later).

For more information on the application of Liquid Isinglass, please download the Technical Data Sheet available below.