Avoiding beer with a dairy aroma
Case study: Learn how this brewer was able to launch a new product by reaching the required RDF level.
Suitable acidifying cultures are hard to find
Producing great-tasting sour beers can be difficult due to limited availability of suitable acidifying cultures.
Many brewers have tried various cultures originating from or developed for dairy products. Unfortunately, these often bring a certain undesired “dairy aroma” to the final beer.
SmartBev™ Harvest LB-1 is the right culture for the job
SmartBev™ Harvest LB-1 is a freeze-dried lactic acid bacteria that is developed specifically for use in the brewery.
SmartBev™ Harvest LB-1 ensures rapid acidification in less than 18 hours. There is no need to pre-acidify to a pH-level of 3.5-3.6.
Explore more success stories.
Change in recipe reaps big benefits
Challenge: By dramatically changing its recipe, an international brewer wanted to meet many challenges at once, such as reduce dependency on imported malt, relaunch an existing product and so on.
Optimized filtration gives improved results
Case study: A regional brewer was not satisfied with the efficiency of its wort and beer filtration process.
More CapEx or more optimal process?
Challenge: An international brewer had insufficient capacity in the fermentation/storage area. They needed to find extra capacity to increase volume and meet demand.