Add at low temperatures during mashing to minimise oxidation (LOX). Improve shelf life of packaged and keg beers

PVPP and SiO2 blend to stabilise and clarify wort. Increase wort collection and filterability

Anti-foaming agent made from food grade silicon. Prevents foam formation by reducing surface tension. Add during wort boiling and fermentation

Silica sol for clarification. Add during maturation to increase sedimentation of yeast and other haze forming particles

Low dosage relative to other silica sols. Add direclty to wort kettle at the end of the boil. Reduction in volume of coarse break, clearer wort, less waste, compact sedimentation, improved filterability

Gall tannin that reacts with and clarifies wort from oxidative enzymes. Prevents oxidation of beer