Maintain colloidal stability throughout shelf life
Want a crystal-clear beer with excellent shelf-life stability? Or a gluten-free beer*? Novonesis’ Lumista® Gold can help.
*Gluten-free/gluten-reduced claims depend on national or regional regulations.
The challenge of haze in beers
The interaction between proline-rich proteins and polyphenols in beer creates haze-active complexes. Over time, these complexes increase in size and stability, resulting in turbidity in the beer.
Hazy beers are not only less appealing in appearance, they are also less stable due to the suspended particles.
Traditional beer stabilization methods involve deep cooling and the use of processing adsorbents during maturation or filtration.
Use less processing adsorbents in your high-quality beers and boost sustainability.
Clarity, stability, consumer satisfaction
Prevent haze formation and reduce gluten with Lumista® Gold.
This enzyme reacts on haze-causing compounds. It safeguards the appearance and high quality of your beer over time, enhancing stability.
Or use this enzyme to make a gluten-free or gluten-reduced beer, without compromising taste.
Case studies
From launching new beers to optimizing existing recipes and more, our customers have leveraged our solutions to stay ahead. Check out these success stories to explore how they've used our innovations to overcome challenges.
Launch of a non-alcoholic IPA in less than three months
A medium-sized craft brewery aimed to introduce a flavorful non-alcoholic IPA within a short time. Due to the substantial costs and lengthy commissioning period associated with dealcoholization equipment, the brewery sought a more efficient solution.
Achieving consistent propagation results
Many brewers experience low consistency from batch to batch in their laboratory propagations from slant to Carlsberg Flask.
Process parameters can be hard to control, resulting in significant variations in important propagation parameters at the end of the propagation process.
Filtration improvements far exceed enzyme cost
For years, this regional brewery had used a “traditional” beta-glucanase in its process. It was now looking for a better wort and beer filtration process.
With our solution, it was able to speed up its filtration process by 30%, and at the same time reduce its use of filtration aids by 40%.
Overcoming changes in raw material quality
A country-wide ban on barley imports caused significant variation in raw material quality, impacting production efficiency and the quality of finished beer for an international brewer.
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Other beer applications
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