FAN Boost™ Pro

Ensure consistent fermentations
Yeast is a living organism and needs proteins to grow and multiply. This product boosts FAN levels to make more nitrogen compounds available for yeast to metabolize during fermentation. That improves the health of your yeast and ensures consistent fermentation performance.

FAN Generation
This product hydrolyzes internal peptide bonds. This reaction supports the peptidases naturally present in cereals. That generates more FAN to increase levels in the wort.

Improve physical stability
Physical stability is a key factor in beer quality. Proteins are a common cause of haze especially with high-barley-inclusion recipes. By degrading proteins, this product may improve the clarity of your beers.

Manage flavor control
FAN levels in the wort influence the formation of flavor compounds. These in turn impact the flavor of the resulting beer. If FAN levels are too high or too low, it can lead to off-flavors in your final beers. By helping you manage FAN levels, this product helps you avoid off-flavors in your final beer.

Increased brewhouse capacity
The way this product modifies theprotein matrix allows for shorter mashing times. It can also have a positive impact on wort filtration and extract yields in the brewhouse. That boosts your brewhouse capacity.

Avoid stale off-flavors

Lipoxygenase (LOX) activity can lead to stale flavor formation during malting and mashing.  LOX rapidly denatures at temperatures above 60°C. This thermostable product can break protein down at higher temperatures. That helps you avoid LOX activity during mashing for improved flavor stability.

Enhance sustainability claims

This product's concentrated formulation allows you to reduce your number of deliveries. The result is lower handling costs and an improved sustainability profile.

Partial barley and/or undermodified malt brewing
The enzymes in this blend work in synergy with the existing enzyme systems in your raw materials. That means you can partially replace malt with barley and/or include under-modified malts in your brews.

100% adjunct brewing
Working with high ratios of adjuncts with high gelatinizing temperatures can lead to unwanted changes in your real degree of fermentation. With a single application, this product extracts more fermentable sugars from all adjuncts. That gives you complete flexibility in the proportion of adjuncts you include, all the way up to 100%.