Achieve your colloidal stability targets​

Brewers looking for more appealing and crystal-clear beers use enzymes to combat haze formation. Enzymes can help you break down haze-causing compounds in your beer, providing you the desired clarity throughout the product's shelf life and enabling product innovation.

Brewer checking on crystal-clear beer

Unveiling the challenges of haze formation in beers​

Protein-polyphenol complexes:

The interaction between proline-rich proteins and polyphenols in beer forms haze-active complexes. Over time, these complexes increase in size and stability, resulting in heightened turbidity in the beer. At some stages, these particles become visible to the naked eye, reducing the beer's appeal to consumers.

​Consistency and stability:

Maintaining consistent haze levels and long-term shelf stability is challenging for brewers. Hazy beers are less stable due to suspended particles. Traditional beer stabilization methods involve deep cooling and the use of processing adsorbents during maturation or filtration, still breweries must ensure that no synthetic material remnants are present in the beer.

People enjoying beer

If you want to reduce energy and processing adsorbents in your brewery, your solution is here!

Prevent haze formation in your beer with our latest biosolution, Lumista® Gold. This enzyme reacts on haze-causing compounds, ensuring the appearance and quality of your beer are maintained over time while enhancing stability and consumer satisfaction.

Lumista® Gold: the sustainable way to make your beer shine!

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