Whether you be a homebrewer, craft brewer, or microbrewery owner, you know how the brewing and fermentation process involves managing some troublesome bacteria. You don’t want to let them ruin your beer.
LAB Lactic Acid Bacteria as Lactobacillus brevis, Lactobacillus lindneri, Lactobacillus paracollinoides, Pedicoccus damnosus, and other bacterial strain, if left uncontrolled, can cause incidents in a beer like turbidity (chill haze), off-flavour, and ropiness.
LYSOBIER® kills beer spoilers while preserving the natural and fresh integrity of craft beers and special brews. It is the best natural solution to protect and conserve the yeast and to extend the shelf life of high fermentation, non-pasteurized, and bottle-conditioned beers.
- Decontaminates the brewing yeast
- Protects the vulnerable cooled wort
- Treats and protects during fermentation
- Stabilize beer foam and enhances test and aroma
- Prevents beer haze and off-flavor in craft beers
- Extends the shelf life of bottled beer
- USDA approved for organic and IPA products
LYSOBIER® has no negative effect on yeast and could be used for natural washing allowing brewers to avoid acid washing processes. During washing, it does not damage the organoleptic quality of yeast and extends its shelf life. LYSOBIER® kills bacterial spoilers while leaving yeast unaffected
Yeast culture contaminated with Lactobacillus sp.
Contaminated yeast culture treated with LYSOBIER®
Lactobacillus sp. CONTROL
Lactobacillus sp. treated with LYSOBIER®
LYSOBIER® is suitable to extend the shelf life of special (non filtered - non pasteurized) and craft beers granting brewers better control of the fermentation process.
LYSOBIER® made with the all-natural enzyme Lysozyme, is the best prevention for non pasteurized beers to protect against LAB Lactic Acid Bacteria spoilage. It also helps to extend your beers’ shelf life and stabilize the beer foam.
LYSOBIER® imparts no noticeable taste or aroma, Taste tests revealed a preference for samples treated with LYSOBIER
LYSOBIER® protects where Lactic Acid Bacteria (LAB) will most likely spoil your beer
LYSOBIER® prolongs the stability of unpasteurized, special, and craft beers
- Selling Unit: Kilograms(Kg)
USA: In 2007 Alcohol & Tobacco Tax and Trade Bureau (TTB), US Department of Treasury added lysozyme to the list of enzymatic activity materials authorised for use in wine production (27 CFR 24.246). In 2008, TTB concluded that lysozyme is also appropriate for use in the production of beers up to 500 milligrams per litre. EU: Lysozyme is approved since 2012 in beers that do not receive either pasteurization or sterile filtration (EC reg. 471/2012).
- Food Safety System Certification (FSSC) 22000
- Kosher Approve for use in Organic foods
- Certified Kosher
- Manufactured by Bioseutica® BV approved food additive Lysozyme hydrochloride (E1105) producer