Tanni Brew

Natural galla tannin composed of gallic or digallic acid esters with quinic acid and glucose.

Tanni Brew is a natural tannin derived from gall, composed of gallic or digallic acid esters with quinic acid and glucose. It has an average molecular weight ranging from 1600 to 1850. The extraction and granulation process ensures high purity and complete solubility. Tanni Brew provides positive effects at different stages of beer production:

Oxidation protection: helps limit oxidative processes, extending shelf life and reducing the need for antioxidants
Binding of unstable proteins: during the whirlpool stage, it promotes the formation of more stable protein–tannin complexes, improving clarification and reducing haze
Aroma cleanliness: contributes to a cleaner aromatic profile with fewer off-flavours
Improved sediment formation: enhances particle settling, improving beer stability and clarity

Granular galla tannin

Mashing: 5–10 g/hL
Whirlpool: 5–10 g/hL
Fermentation and maturation: 2–5 g/hL

Dissolve the required dose of Tanni Brew in water at a 1:10-1:15 ratio under strong agitation, then add it to the tank during the pumping-over phase.

1 kg bag.
Store in a cool, dry place, away from heat sources.

Oxidation protection: helps limit oxidative processes, extending shelf life and reducing the need for antioxidants
Binding of unstable proteins: during the whirlpool stage, it promotes the formation of more stable protein–tannin complexes, improving clarification and reducing haze
Aroma cleanliness: contributes to a cleaner aromatic profile with fewer off-flavours
Improved sediment formation: enhances particle settling, improving beer stability and clarity

Granular galla tannin

Mashing: 5–10 g/hL
Whirlpool: 5–10 g/hL
Fermentation and maturation: 2–5 g/hL

Dissolve the required dose of Tanni Brew in water at a 1:10-1:15 ratio under strong agitation, then add it to the tank during the pumping-over phase.

1 kg bag.
Store in a cool, dry place, away from heat sources.

Consider these alternatives as well:

Antiox Brew

for post-fermentation stabilisation

Flavanto 40 Tabs

for improved olfactory clarity in beer

Brewing protocol with essedielle products

FILTRATION

Add Flavanto 40 Tabs and Beersol.

FERMENTATION

Add Beerferm Golden Wheat (for distinct aroma profiles) or Beerferm West Ale (for fruity and floral fragrances), in combination with Nutri Brew.

aging

If searched, add Tanni Brew or Brew Oak Chips

BOILING

Or in the various processes where the beer is to be protected from oxygen: Antiox Brew

before bottling

Use Beergum to stabilise the foam and bring roundness and structure to the beer.

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