Beer in cans - Import export

A red/brown winter beer. 6% alc, 330ml. Brewed with cinnamon and ginger spices

A fruity lychee beer with a pink/red colour. 3% alc, 330ml.

A special wheat beer at 5% alc., 330ml. A refreshing summer beer brewed with orange and cardamom.

A amber IPA at 6% alc. 330ml. Refreshing, easy to drink but very tasty and a longlasting mouthfeel due to the present hop taste.

A exceptional blond beer at 8% alc. 330ml. Very present tropical notes from the hops with a full body. A beer with a taste to remember.

PF-MIX-HOP12-NA is the same product as PF-MIX-HOP12 but without alcohol. Ethanol has been replaced by food grade propyleneglycol. PF-MIX-HOP12-NA has 20% more of hop essentials oils than PF-MIX-HOP-NA. It is a well balanced mixture of spices and hop essential oils which has been designed to impart freshness and palate fullness to the beer. The concentration of the spices essential oils has been calculated to be above the detection limit but always below the identification threshold to modulate the palate fullness without modifying essentially beer genuine taste or aroma. The hop essential oils bring some freshness to the beer and can help to mask several staling flavours. PF-MIX-HOP12-NA imparts fullness and body to beer and low alcool beers. All the components of the mixture are food grade. BENEFIT Imparts fullness and body to beer and low alcohol beers. Imparts freshness and some hop aroma. High production flexibility as the brand characterisation comes in the latest step of...

PF-MIX-HOP-NA is the same product as PF-MIX-HOP but without alcohol. Ethanol has been replaced by food grade propyleneglycol. PF-MIX-HOP-NA is a well balanced mixture of spices and hop essential oils which has been designed to impart freshness and palate fullness to the beer. The concentration of the spices essential oils has been calculated to be above the detection limit but always below the identification threshold to modulate the palate fullness without modifying essentially beer genuine taste or aroma. The hop essential oils bring some freshness to the beer and can help to mask several staling flavours. PF-MIX-HOP-NA imparts fullness and body to beer and low alcool beers. All the components of the mixture are food grade. BENEFIT Imparts fullness and body to beer and low alcohol beers. Imparts freshness and some hop aroma. High production flexibility as the brand characterisation comes in the latest step of the process. Nothing has to be changed in the usual production. Rapid...

PF-MIX-HOP is a well balanced mixture of spices and hop essential oils which has been designed to impart freshness and palate fullness to the beer. The concentration of the spices essential oils has been calculated to be above the detection limit but always below the identification threshold to modulate the palate fullness without modifying essentially beer genuine taste or aroma. The hop essential oils bring some freshness to the beer and can help to mask several staling flavours. PF-MIX-HOP imparts fullness and body to beer and low alcool beers. All the components of the mixture are food grade 100% natural and they have not been in contact with any solvent apart from CO2 which has the GRAS status (generally recognized as safe for food production by the FDA) and which evaporates completely after the extraction. BENEFIT Imparts fullness and body to beer and low alcohol beers. Imparts freshness and some hop aroma. High production flexibility as the brand characterisation comes in...

LABILASE is an enzymatic preparation specifically developped to hydrolyze the components of the unfiltrable haze which may appear during fermentation especially when the yeast is stressed by high gravity wort, by fermentation temperatures, by high pressures in big tanks, etc. This enzymatic preparation works at normal fermentation, maturation and resting temperatures between 0°C and 30°C. Labilase is thermolabile and is quickly desactivated during beer pasteurisation. TEMPERATURE This enzyme preparation is active at beer fermentation and maturation temperatures (0°C to 30°C) showing good hydrolysis results as the contact time during these stages is long enough. pH EFFECT This enzyme preparation is active at beer fermentation and maturation pH (4-5) showing good hydrolysis results as the contact time during these stages is long enough. PURPOSES To improve beer colloidal stability by using LABILASE during wort fermentation or beer maturation. Higher glucans can be excreted by yeast...

GUMINASE is a mixture of fungal carbohydrases including ß-glucanases (ß1-3 and ß1-4 endo-glucanases) xylanases and hemicellulases. This well balanced mixture of carbohydrases is free of proteases to avoid the increase of wort coloration and to preserve the beer pro-foam proteins. TEMPERATURE GUMINASE can be used to 75°C and is quickly inactivated above this temperature. The usual temperatures used during mashing coincide with GUMINASE’s optimum activity. pH EFFECT Optimum pH between 4.5 and 6.5. PURPOSES To decrease the wort ß-glucan and pentosane content and the wort viscosity and to make easier the mash filtration as well as the beer filtration mainly when brewing with high levels of raw grains as barley or wheat. EXAMPLES Effects of the addition of GUMINASE to a sample of GATINAIS malt and to a mixture of 75% malt and 25% raw wheat (EBC conventional mash). A = addition of 1 kg per 10 tons of malt B = addition of 3 kg per 10 tons of malt C = addition of 1 kg per 1 ton of raw...

GUMINASE is a mixture of fungal carbohydrases including ß-glucanases (ß1-3 and ß1-4 endo-glucanases) xylanases and hemicellulases. This well balanced mixture of carbohydrases is free of proteases to avoid the increase of wort coloration and to preserve the beer pro-foam proteins. TEMPERATURE GUMINASE can be used to 75°C and is quickly inactivated above this temperature. The usual temperatures used during mashing coincide with GUMINASE’s optimum activity. pH EFFECT Optimum pH between 4.5 and 6.5. PURPOSES To decrease the wort ß-glucan and pentosane content and the wort viscosity and to make easier the mash filtration as well as the beer filtration mainly when brewing with high levels of raw grains as barley or wheat. EXAMPLES Effects of the addition of GUMINASE to a sample of GATINAIS malt and to a mixture of 75% malt and 25% raw wheat (EBC conventional mash). A = addition of 1 kg per 10 tons of malt B = addition of 3 kg per 10 tons of malt C = addition of 1 kg per 1 ton of raw...