Gallobrew is a brewing additive made from gallic tannins, natural polyphenolic compounds extracted from the galls of a specific tree species. Unlike generic tannins sourced from mixed botanical origins, Gallobrew is derived from a targeted and controlled extraction process, producing a high-purity, highly effective tannin optimised for brewing.

These tannins belong to the group of hydrolysable tannins—plant-derived polyphenols that break down into simpler components like glucose under heat, acid, or enzymatic conditions.

What Makes Gallobrew Unique?

  •  Specific botanical origin: Extracted exclusively from a tree gall, not from mixed bark, leaves, or fruit.

  • High-purity extraction method: Ensures a clean, water-soluble tannin with exceptional protein reactivity.

  • No bitterness or astringency: Thanks to its refined composition, Gallobrew contributes no off-flavours, unlike lower-grade tannins used in some brewing products.

These features make Gallobrew a premium choice for brewers seeking functional tannins without compromising on taste, clarity, or product integrity.

Functional Benefits in Brewing

When added during the mashing stage, Gallobrew offers triple-action benefits:

  • Bind haze-forming proteins for clearer wort and brighter beer

  • Inhibit oxidative enzymes to prevent stale flavours and extend shelf life

  • Stabilise flavour without imparting bitterness or astringency

Benefits Summary Table

Expected Outcomes: Oxidation Markers Prevention

These estimates do not represent direct measurements of GALLOBREW in controlled trials. They are based on expected outcomes drawn from peer-reviewed literature on gallic tannins and antioxidant activity. Results may vary based on brewing conditions, wort composition, oxygen exposure, and fermentation practices.

Protein Reactivity

Oxidation Control

 Mechanism of Action

Gallobrew binds strongly to haze-active proteins, forming large, insoluble complexes that precipitate out—improving protein stabilization and wort clarity.

Gallic tannins scavenge reactive oxygen species and block oxidative enzymes like:

  • Lipoxygenase (LOX): Drives lipid oxidation and cardboard-like flavours

  • Laccase: Degrades polyphenols, accelerating staling

By neutralising these, GALLOBREW helps:

  • Preserve aromatic freshness

  • Delay oxidative staling

 Sensory Benefits

  1. No bitterness or astringency, unlike many conventional tannins

  2. Reduces sulphur off-notes and other fermentation-related off-flavours

  3. Particularly effective in cloudy or protein-rich worts

Ana Victoria Vasquez de la Peña

ana@neumaker.com.au

13 June 2025

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References

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  8. AEB Group. (2020). Gallobrew Technical Data Sheet (Australia Edition). Retrieved from https://www.aeb-group.com