Essential nutrient for yeast that promotes faster and more efficient fermentation.

Regulates the mineral profile of the water, promotes yeast flocculation and enhances the beer’s aroma, body and clarity.

Highly fermentable sugar, ideal for secondary fermentation in the bottle. 

Food-grade salt that provides yeast with an easily assimilable source of nitrogen. It increases the free amino acid content in the must, promotes smooth fermentation and helps prevent fermentation stoppages.

Liquid acidity regulator that ensures a balanced must and smooth fermentation. It lowers the pH, prevents unwanted fermentation and provides natural, balanced acidification.

Calcium chloride is used to regulate the ionic composition of brewing water.

Silicic acid xerogel designed for beer filtration. It selectively adsorbs high-molecular-weight proteins, preserving head, flavour and aroma, and is compatible with all standard stabilisation methods.

Easily increases the acidity of the wort, improving mashing and fermentation. The dosage should be adjusted according to the pH of the mash and the characteristics of the water and malts.

Regulates the pH and acidity of wort and water, promoting efficient sugar extraction and optimising enzymatic activity.

Activated carbon pellets with high adsorption capacity, designed for the clarification of musts and the removal of high-molecular-weight compounds.

Nutrient obtained from inactive yeast, designed for yeast nutrition and with high antioxidant capacity.

A selected strain of Saccharomyces cerevisiae with high flocculation properties, which produces notes of tropical fruit whilst preserving the characteristics of the original malt.