New Enzyme available
IMOBoom for low ABV and non-alc beers
IMOBoom is a transglucosidase enzyme that offers an innovative approach for achieving reduced fermentability when added at the onset of mashing. The ideal solution for Low ABV, and sessionable beers, as well as NON-alcoholic beers.
Benefits
- Easy to use.
- Improved Mouthfeel in low ABV beers.
- Retains traditional beer character (authentic flavour).
- Lower Fermentability (Real Degree of Fermentation <40%).
- Higher Efficiency.
Application
- IMOBoom is typically added at the time point of mashing simultaneously with grist or shortly after mashing in.
- As a guideline, the pH optimum is around 4.5 (<5.5) and the temperature optimum 68˚C (62-73˚C).
- Typical dose rate is 1-5 kg/MT of grist, with a high correlation between time and enzyme dosage.
This product is in liquid form and recommended storage temperature is 5°C - 10°C.
*RDF = Real degree of fermentation
Winter is Coming – and It's the Perfect Time for Dark Ales
Gladfield Crystal Malts
Creating Top-Notch Beers and Whiskies
Introducing Lalbrew Pomona - Hybrid IPA yeast
Super F – the magic of silica and other fining agents
Gladfield Pale Base Malts
Exploring this versatile new hybrid lager yeast from Lallemand Brewing
Let us tell you more about one of our latest malts Gladfield Crystal Wheat , a versatile malt you can use on many different styles of beers: Wheat beers, American Wheat, Witbier, Dunkels Lagers and Pilsners, Sour ales, Lambics and Farmhouses, Pale Ales and IPAs including hazys and more! Our mate Greig McGill from Brewaucracy Brewery in Hamilton trialed the malt on one of his latest creations an Export Gold called "Export Crystal Math". Pour yourself a beer and enjoy Greig's writing below
Results from the New Zealand Beer Awards 2023 Congratulations to all the winners! See the Catalogue of Results here
After a few years hiatus, we are glad to announce Gladfield and friends Roadshow 2023 is back this year. A series of technical presentations from Lallemand Brewing, Murphy and Son, and Gladfield Malt. This year we also have invited our friend Dave Dunbar from Freestyle hops.
