Beer in cans - Import export

Minimum number of participants: 2 Maximum number of participants: 350 ENQUIRE TODAY What to expect at the medieval dinner show Dinner: The meal itself is a four-course dinner, richly washed down (that’s how they used to describe it in those days) with as much beer and wine as you can drink. But it’s not just about food. During the meal, you will be feasting your eyes and ears on the entertainment and the atmosphere. Spectacle: Dozens of actors perform for you a sparkling medieval show. The wedding will be enlivened by jesters, minstrels and dancers. There is also sword fighting, falconry, flame swallowing, a witches dance, jousting, parrot shooting and more for your entertainment. You will be close to all the action, and if you want, you can play along. A historic evening is guaranteed fun for everyone! You can choose between following 2 formulas: Royal Formula VIP reception with champagne Places near the table of honour 2,5h medieval show 4-course-menu Service at...

LYCHEE-MIX is a brand producer to add to a standard base beer with low bitterness (10-12 EBU) as unique requisite to obtain a lychee beer with typical lychee taste and flavour. LYCHEE-MIX is a mixture of lychee concentrated juice and natural lychee concentrated aroma. This well balanced mixture has been designed to impart to beer typical lychee flavour but also, colour, sweetness and acidity. 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. BENEFITS High production flexibility as the brand characterisation comes in the latest step of the process. Nothing has to be changed in the usual production. The only requisite is to produce a base beer with a low bitterness around 10-12 bitterness units. Following the demand one fraction of the beer base can be used for the...

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 Ethanol has been replaced by food grade propyleneglycol.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...

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...