AB Vickers

Boost body and mouthfeel in your beer, resulting in a smoother, more drinkable final product with AB Vickers ISY Enhance™ Combat harsh hop flavors and astringency while enhancing overall flavor perception for a balanced and clean taste Specifically designed to increase complexity and body in low and non-alcoholic beers, as well as improving mouthfeel in any style AB Vickers ISY Enhance™ is an inactivated specific yeast autolysate designed to increase body, mouthfeel, and drinkability in beer. The resulting product is smooth and clean with enhanced flavor perception. Applications include, but are not limited to: Reducing harsh hop flavors and balancing flavors in hoppy styles Increasing body and complexity in low alcohol, non-alcoholic beer styles, and other light beer styles Increasing mouthfeel and drinkability in any beer style Principle: AB Vickers ISY Enhance™ is rich in polysaccharides and oligosaccharides that bind to polyphenols to reduce harsh bitterness or astringent flavors. The presence of mannoproteins in ISY Enhance™ will increase body and mouthfeel. As an inactivated specific yeast, ISY Enhance™ is composed of 100% yeast derived ingredients and is balanced for optimal flavor and body when added during fermentation. AB Vickers ISY Enhance™ is gluten-free. Benefits: Improved mouthfeel and drinkability in any beer style Reduced harsh flavors and astringency Increased body and complexity in lighter beer styles, including Low alcohol and non-alcoholic beer Greater balance and improved flavor perception  

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Unlock a more diverse and complex hop aroma profile in your beer by liberating hidden terpene compounds during fermentation Enhance the drinkability of your beer and reduce harsh bitterness while potentially using less hops or more accessible varieties Aromazyme™ not only boosts hop flavor complexity but can also slightly improve wort fermentability for added brewing efficiency Aromazyme™ is a food-grade enzyme preparation with a strong glycosidase activity derived from a selected strain of Aspergillus niger. It is composed of β-glucosidase enzymes that are capable of hydrolyzing the glycosidic bonds, liberating monoterpene alcohol compounds, and glucose. It has been developed to increase the complexity of the hop aroma and flavor profile in beer. The application of Aromazyme™ during fermentation provides brewers with the opportunity to improve their hop utilization by releasing additional volatile aroma compounds, thereby decreasing overall hop quantities or using less sophisticated hop varieties. Benefits: Increases the diversity of hop flavors and aroma by changing the ratio of specific terpene compounds Enhances the beer mouthfeel and drinkability by reducing unpleasant, harsh bitterness Slightly increases wort fermentability Expresses more character from less sophisticated hop varieties  

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Achieve rapid and complete fermentation in high-sugar beverages like hard seltzer with balanced, 100% yeast-derived nutrition Formulated to prevent sluggish fermentations and off-flavors, YeastLife O™ promotes clean, consistent results and improved mouthfeel This OMRI-listed, gluten-free nutrient provides natural and bioavailable nourishment, ensuring optimal yeast health without the use of inorganic additives AB Vickers YeastLife O™ is the result of an intensive Research & Development work on brewing process with attention to the yeast nutritional aspect of high sugar/low nutrient based fermented beverages including hard seltzer. On top of solving nutritional requirement to avoid sluggish and stuck fermentation, YeastLife O™ has been formulated to avoid off-flavor and improve mouthfeel. YeastLife O™ is OMRI listed. For market specific organic compliance, please contact your organic certification organization. Principle: Since pure sugar lacks the nutrients required for a healthy fermentation, hard seltzer fermentations require supplementation with a balanced nutrient high in nitrogen, vitamins and minerals. Failure to provide adequate nutrition can result in slow or stuck fermentations, reduced attenuation and off-flavors. AB Vickers YeastLife O™ is composed of 100% yeast derived ingredients, so nutrients are balanced and bioavailable for yeast metabolism. It does not contain mineral salts or inorganic sources of vitamins or nitrogen (such as DAP or urea). Organic nutrition from AB Vickers YeastLife O™ promotes cleaner fermentations compared to inorganic nutrition that may lead to off-flavors due to rapid yeast growth. AB Vickers YeastLife O™ is gluten-free. Benefits: Complete nutrition for pure sugar fermentations. Ensures rapid fermentation with high attenuation. Natural, 100% yeast derived nutrition is balanced and bioavailable for yeast. Clean and consistent fermentations. Reduced off-flavors compared to inorganic nutrient supplementation.  

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Achieve faster, more consistent fermentations and reduce the risk of off-flavors, even when brewing high-gravity or with adjuncts Formulated with essential nitrogen, amino acids, minerals like zinc, and vitamins to ensure robust yeast vitality and prevent sluggish fermentation Simple to use, just add at the end of the boil to support healthy yeast and balanced fermentation across all beer styles Are you looking to improve your fermentation speed, flavor, and yeast vitality, even under stressful brewing conditions? Yeast Life Extra™ can help you achieve consistent quality and prevent off-flavors, even for challenging wort conditions. Yeast Life Extra™ is a yeast nutrient formulated with easily accessible nitrogen sources and essential amino acids, minerals, including zinc and vitamins. Designed to support healthy yeast and promote balanced fermentation. It is suitable for all types of brewing, particularly high-gravity and adjunct brewing, where yeast health can be significantly compromised. Principle: The two main requirements for consistent, predictable fermentations are healthy yeast and a nutrient balanced wort. It is generally recognized that only wort produced from a well modified, all malt grist approaches these needs, and even this requires supplementation with oxygen and zinc. The common practice of high gravity, adjunct brewing has introduced two fermentation problems: nutrient deficiency and conditions of high stress for yeast. Yeast generated under these difficult conditions typically show symptoms of reduced vigor, which can be compounded at each regeneration. Problems associated with reduced vigor include slow or sticking fermentation, off-flavors associated with sulphur containing compounds, slow diacetyl reduction, and autolysis. Benefits: Faster and Consistent Fermentation Reduces off flavors Supports high gravity brewing How do I use Yeast Life Extra™? Yeast Life Extra™ is added at the end of the boil, making it a versatile addition to any brewing process. What is the ideal amount of Yeast Life Extra™ to use? The ideal amount of Yeast Life Extra™ depends on your specific brewing application. Always refer to the product guidelines for the best results tailored to your fermentation needs. How to store Yeast Life Extra™? To maintain its effectiveness, store Yeast Life Extra™ in a dry environment at room temperature. Proper storage ensures that the nutrient retains its quality and potency for optimal brewing performance. Will Yeast Life Extra™ affect the flavor of my beer? No, Yeast Life Extra™ will not impact the flavor of your beer, provided you stay within the recommended addition rates. This ensures your brew maintains its intended taste profile while benefiting from improved yeast health. Can Yeast Life Extra™ be combined with other process aids in my brew? Absolutely! Yeast Life Extra™ can be used alongside other processing aids. Just be sure not to exceed the recommended dosage and avoid combining it with other nutrients that contain zinc to ensure optimal yeast performance.

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Unleash the full potential of your starch-based materials, achieving maximum fermentable sugar yields Experience significantly reduced residual carbohydrates in your final product, leading to a cleaner profile Achieve a high degree of attenuation, precisely controlling the final sugar content for your desired outcome Glucoamylase™ 400 is a GMO-free food grade saccharifying glucoamylase or amyloglucosidase enzyme derived from a selected strain of Apergillus niger. It is an exoglucosidase capable of hydrolyzing both the α-1,6 and α-1,4 glucosidic linkages of starch, liberating single glucose units. Benefits: Maximizes the conversion of starch containing substrates to fermentable sugars Minimizes residual carbohydrates Provides a high degree of attenuation  

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Simplify your brewing process and reduce costs with Clarizyme™, the innovative solution that shortens maturation and prevents chill haze without compromising beer quality Brew for a wider market by effortlessly producing gluten-reduced or gluten-free beer while maintaining the desired taste, aroma, and mouthfeel, all with minimal investment Clarizyme™'s targeted enzyme action ensures haze stability and gluten reduction, offering a versatile and efficient solution compatible with various malts and adjuncts 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 Is Clarizyme™ a genetically modified organism? 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. How is Clarizyme™ used in the brewing process? 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. Can Clarizyme™ be used to make gluten-free beer? 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. Can Clarizyme™ negatively affect beer flavor or quality? 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.  

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Extend your beer's shelf life by effectively preventing the formation of unsightly colloidal haze Specifically targets and removes haze-active polyphenols, ensuring only the necessary components are filtered out As an insoluble processing aid, Alphaclar S is easily removed through filtration and doesn't require labeling on your final product Alphaclar S is a single-use cross linked polyvinylpyrroidone (PVPP). It is a colloidal haze stabilizer which can increase the shelf life of beer. Alphaclar S absorbs the haze-active polyphenols which would otherwise react with haze-active proteins in filtered beer to form colloidal haze during storage. Principle: Beer contains polyphenols which are derived from hops and malt. The smallest (haze active) polyphenol molecules and the smallest (haze-active) protein molecules will pass through the filter. At first the beer may be bright but gradually the polyphenols with polymerize due to oxidation. Once they reach a certain size they can react with the haze-active proteins to form colloidal haze which is measurable and visible. Eventually the colloids can become large enough for them to sediment. Alphaclar S absorbs the polyphenols via hydrogen bonding. As PVPP is insoluble, beer filtration will remove the haze-active polyphenols which have been absorbed onto the PVPP. This takes away one side of the equation in colloidal haze formation, thereby improving the stability of beer. Benefits: Increases beer shelf-life due to preventing colloidal haze formation Only the specific haze-active polyphenols are removed PVPP is insoluble so it’s removed by filtration and therefore is a processing aid, which is no required to be listed on labels  

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Vicant SBX provides comprehensive protection against beer oxidation by targeting key biochemical reactions that lead to flavor deterioration, haze, and color changes This innovative anti-oxidant effectively inhibits LOX activity, chelates metal ions, and binds with thiol proteins to ensure superior organoleptic stability in packaged beer Beyond flavor protection, Vicant SBX also prevents unwanted color development, improves wort filtration, and guards against haze formation, offering multiple benefits for beer quality Vicant SBX is a new generation of highly effective, multi-component beer anti-oxidant designed to give maximum protection against the oxidative deterioration of beer in package. It is a beige powder which is soluble in water. Principle: Recent research has highlighted the importance of controlling oxidation during the initial stages of the brewing process as these reactions can result in oxidative deterioration in final packaged beer. An understanding of the biochemical reactions involved in the formation of the precursors of molecules involved in the oxidative deterioration (flavor, haze, color) of beer has allowed Lallemand Brewing scientists to formulate a new product that specifically targets the biochemical reactions that result in the production of these harmful precursors. Vicant SBX acts by: Inhibiting LOX activity, minimizing the production of staling aldehydes Chelating metal ions (Fe/Cu) which catalyze the production of reactive oxygen species (ROS) so reducing non-enzymatic autoxidation of unsaturated fatty acids Binding with thiol (-SH) proteins Preventing Maillard reactions in wort and in final beer to eliminate color change Benefits: Improved organoleptic stability Protection against color development/browning Improved wort filtration Protection against haze formation  

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Achieve crystal-clear beer faster with Protofine™, a natural, plant-based solution that effectively precipitates yeast and protein during cold storage This vegan-friendly fining agent rivals traditional methods like isinglass while enhancing filtration and beer stability Reduce cold storage time and improve beer haze. Protofine™ is a natural and widely trusted food-grade formulation designed for optimal flocculation Protofine™ is a food grade product designed to promote the flocculation and precipitation of yeast and protein complexes during cold storage of beer. Principle: Protofine is a natural, plant-derived formulation with application potential in a wide range of alcoholic beverage applications. The active components of Protofine have been widely used throughout the food industry for many decades. Protofine is comparable to traditional fining products (isinglass) in performance. Benefits: Vegan friendly Natural, plant-derived product Improved filtration performance Reduced cold storage time Improves beer haze and stability

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Compac CG, derived from the Eucheuma cottonii seaweed, harnesses the power of semi-refined kappa carrageenan to enhance your brewing process By effectively binding with haze-forming proteins during the boil, Compac CG contributes to clearer wort and ultimately, a more stable beer Experience benefits with Compac CG, from improved hot break to enhanced yeast vitality and filtration efficiency Compac CG contains semi refined kappa carrageenan from the seaweed species Eucheuma cottonii. Principle: The species Eucheuma cottonii is rich in the kappa isomer of carrageenan. When added to boiling wort, kappa carrageenan reacts strongly with soluble proteins, notably the proline-rich haze precursor fraction. When the wort is cooled the carrageenan-protein complex becomes unstable and precipitates out of solution. The clear wort that results produces a beer with enhanced processing characteristics. Benefits: Improved hot break compaction in the whirlpool Improved yeast vitality during fermentation Improved filtration – longer filter runs Improved beer haze and colloidal stability    

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Achieve noticeably clearer wort and enhanced beer stability by effectively removing haze-forming proteins during the brewing process Experience improved whirlpool efficiency with Compac CG™, leading to better hot break compaction and increased wort extraction Compac CG™'s concentrated granular form ensures optimal performance and potentially longer filter runs, saving you time and resources Do you need an easy solution for improving filtration and haze stability? Is your whirlpool trub not compact and contributing to haze in your beer?  See what Compac CG™ can do for you. Compac CG™ is a semi-refined, granulated form of the seaweed species Eucheuma cottonii. The species Eucheuma cottonii is rich in the kappa isomer of carrageenan. Added 5 minutes before the end of kettle boil or upon whirlpool transfer. When added to boiling wort kappa carrageenan reacts with soluble proteins, notably the proline-rich fraction which can cause haze. Once the wort is cooled, the carrageenan-protein complex becomes unstable and precipitates out of solution. The resulting clear wort produces a beer with enhanced processing characteristics. Benefits: Improved hot break compaction in the whirlpool leading to higher wort extraction High cold break precipitation resulting in a clearer wort Reduced final haze with enhanced colloidal stability Why use Compac CG™? Compac CG™ gives brewers better hot break compaction meaning more extraction of wort (less waste) Improves cold break compaction leading to clearer wort which gives longer filter runs improving your usage of your filter materials Improves turnaround time so beer is processed faster Improves final haze and colloidal stability as the problematic sensitive proteins which can bind to polyphenols from hop products are reduced How do I use Compac CG™? By weighing the optimal amount then adding into the wort kettle 5-10 mins before the end of wort boil. Alternatively, into the whirlpool as it is being filled. If using a dosing system, program to dose into the wort during the final stage of the boil. How do I know I am using the right amount? Copper finings are an easy way to make a big improvement in your beer clarity and filterability. To check you are using the right amount you can do two things: Carry out an optimization check (see the optimization video below) this ensures correct additions even if there are raw materials or process changes.   Take a cold wort sample at cast, post heat exchanger and allow it to settle overnight. Cloudy wort indicates you are not adding enough. Bright wort with high sediment levels (over 5%) means you are adding too much – optimize. Why is Compac available in granules, tablets and powder, and which one is right for me? Compac CG™ is a Pure Granular form which means the active ingredients are at the highest concentration and lower dose rates are required to achieve the best results. Compac CG™ Tablets are useful for smaller breweries to allow easy consistent addition without having to measure each time. The tablets are mixed with a dispersant to allow for better mixing. Powder, is for automatic dosing systems. How do I store Compac CG™? Store Compac CG™ in a dry location at room temperature.  What other process aids can I use to complement my brewing process with Compac CG™? With regards to Finings, it is common to combine copper fining use with cellar finings, such as silica sol or isinglass, which are added post fermentation and reduce haze contributed by yeast during fermentation.  What is the difference between kettle finings, copper finings and Irish moss? Kettle and copper finings are the same thing and refer to the addition point which is in the brewhouse on the hot side. Irish moss is another type of kettle fining from the Chrondrus Chrispus species of seaweed. It has a lower concentration of the active ingredient kappa carrageenan than in Euchema cottonii which is used for Compac CG™ . It is therefore less effective at removing the haze forming proteins.    

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