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Our special brewing enzymes and natural flavors can help you to modulate beer properties and to produce new brands. Since 1990, CBS focuses on making brewers’ life easier. Our team is formed by a group of brew masters understanding perfectly the beer industry. Our motto is to deliver a very special and unique service. We accomplish it by communicating with the brewers in order to understand their needs, by adapting our products or inventing new ones, and by giving them the right solution. This is how we make a difference!

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Labilase is an enzymatic preparation specifically developped to hydrolyze the components of the unfiltrable haze which may appear during fermentation especially when the yeast is stressed by high gravity wort, by fermentation temperatures, by high pressures in big tanks, etc. This enzymatic preparation works at normal fermentation, maturation and resting temperatures between 0°C and 30°C. Labilase is thermolabile and is quickly desactivated during beer pasteurization.

Labilase

Desatase (Fermentation) is an amylolytic preparation (EC 3.2.1.41, pullulan 6-glucano-hydrolase) which catalyzes the hydrolysis of the alpha-1,6 linkages of amylopectine allowing to reach higher maltose yields in combination with maltogenic amylases.

Desatase

Guminase is a mixture of fungal carbohydrases including ß-glucanases (ß1-3 and ß1-4 endo-glucanases) xylanases and hemicellulases. This well balanced mixture of carbohydrases is free of proteases to avoid the increase of wort coloration and to preserve the beer pro-foam proteins.

Guminase

Liquamyl T is a thermostable liquefying a-amylase working at high temperatures (90-100°C). The thermostable liquefying a-amylase is ideal to liquefy the small granules of starch (from rice, maïs, barley, wheat) during the boiling of maisches as well as during the boiling of the whole mash giving higher wort filtration yields, higher extract yields and brighter worts The starch liquefied by Liquamyl T is ideally prepared to produce high levels of maltose when saccharified with malt, Maltosylase or Sorgamyl for sorghum starch.

Liquamyl T

Endoinase is a mixture of vegetal endoproteases standardized to 500 tyrosine units with a proteic hydrolysate. The endoproteolytic enzymes hydrolyse proteins, peptides, amides, amino-acids esters, preferently of basic amino-acids, leucine and glycine.

Endoinase

Glucanylase is a mixture of ß-glucanases, pentosanases, proteases and a thermostable liquefying alpha-amylase working at high temperatures (90-100°C). Glucanylase has been designed to improve the wort filtration yield when protein gels, unliquefied starch, ß-glucans and/or pentosanes are involved in wort filtration problems. The thermostable liquefying alpha-amylase is ideal to liquefy small granules of starch (from rice, maïs, barley, wheat, etc.) during the boiling of maisches as well as during the boiling of the whole mash. Glucanylase gives higher wort filtration yields, higher extract yields and brighter worts and prevents the presence of higher alpha-glucans in final beer.

Glucanylase

Glucosylase is an exo-1,4-alpha-D-glucosidase (amyloglucosidase EC.3.2.1.3.) from Aspergillus niger which catalyzes the hydrolysis of the alpha-1,4 and alpha-1,6 linkages of starch producing glucose. During hydrolysis, glucose units are removed in a stepwise manner from the non-reducing end of amylose or amylopectin chains. The rate of hydrolysis depends on the type of linkage as well as on the chain length: alpha-1,4 linkages are more readily hydrolyzed than alpha-1,6 linkages.

Glucosylase

Sorgamyl is a mixture of vegetal and fungal maltogenic amylases (EC 3.2.1.1). Sorgamyl is able to produce high levels of maltose by saccharifying sorghum starch using a conventional brewing material.

Sorgamyl

Maxiferm is an amylolytic preparation which catalyzes on one hand the hydrolysis of the alpha-1,6 linkages of amylopectine and on the other hand the hydrolysis of the alpha-1,4 linkages of both amylose and amylopectine by releasing maltose units.

Maxiferm

CBS Customized Brewing Solutions Sorgamyl is a mixture of vegetal and fungal maltogenic amylases (EC 3.2.1.1). Sorgamyl is able to produce high levels of maltose by saccharifying sorghum starch using a conventional brewing material.

CBS Customized Brewing Solutions Exalase is produced by fermentation of a selected strain of Bacillus subtilis and contains alpha-acetolactate decarboxylase activity. In classical lager fermentations without the use of Exalase, alpha-acetolactate is slowly converted to diacetyl by rising the temperature at the end of main fermentation and diacetyl is reduced by yeast to acetoin during the maturation period. Exalase can be used to catalyze the decarboxylation of alpha-acetolactate directly to acetoin since the beginning of excretion of alpha-acetolactate by yeast. The maturation period could be eliminated as far as diacetyl is concerned.

Exalase

CBS Customized Brewing Solutions Papain-Clarase is the commercial name of a mixture of proteolytic enzymes extracted from papaya-tree carica papaya and purified and standardized by CBS. The enzymatic latex is harvested by tapping of the fruit before maturity and purified by a new patented process. PAPAIN-CLARASE contains a mixture of proteinases and peptidases isoenzymes like carboxy-exo-peptidase, chymopapain, papain and lysozyme. Papain-Clarase has both endo and exo-proteolytic activity and allows to reach the highest level of hydrolysis among the other commercially available food endo-propteases because it has a typical broad-spectrum attack on nine different peptide bonds.

Papain-Clarase

CBS Customized Brewing Solutions Guminase P is a mixture of fungal ß-glucanases, pentosanases, amylases and endoproteases selected to improve the wort extract yield and the wort filtration rate when brewing with raw wheat or raw barley.

Guminase P

CBS Customized Brewing Solutions Desatase (Mashing) is an amylolytic preparation (EC 3.2.1.41, pullulan 6-glucano-hydrolase) which catalyzes the hydrolysis of the alpha-1,6 linkages of amylopectine allowing to reach higher maltose yields in combination with maltogenic amylases.

Desatase Mashing

CBS Customized Brewing Solutions Glucanylase is a mixture of ß-glucanases, pentosanases, proteases and a thermostable liquefying alpha-amylase working at high temperatures (90-100°C). Glucanylase has been designed to improve the wort filtration yield when protein gels, unliquefied starch, ß-glucans and/or pentosanes are involved in wort filtration problems. The thermostable liquefying alpha-amylase is ideal to liquefy small granules of starch (from rice, maïs, barley, wheat, etc.) during the boiling of maisches as well as during the boiling of the whole mash. Glucanylase gives higher wort filtration yields, higher extract yields and brighter worts and prevents the presence of higher alpha-glucans in final beer.

CBS Customized Brewing Solutions Sorgainase is a mixture of vegetal endoproteases and fungal exopeptidase standardized to 160 tyrosine units with a proteic hydrolysate. The endoproteolytic fraction hydrolyses proteins, peptides, amides, amino-acids esters, preferently of basic amino-acids, leucine and glycine. The fungal exopeptidase has an amino-peptidase activity with special affinity for leucine, alanine and glycine.

Sorgainase

CBS Customized Brewing Solutions Liquamyl B is a liquefying a-amylase working at 65-75°C. This liquefying a-amylase is ideal to liquefy the granules of starch (from rice, maïs, barley, wheat) during mashing giving higher wort filtration yields, higher extract yields and brighter worts. The starch liquefied by Liquamyl-B is ideally prepared to produce high levels of maltose when saccharified with malt, Maltosylase or Sorgamyl for sorghum starch.

Liquamyl B

CBS Customized Brewing Solutions Maltosylase (Mashing) is a maltogenic amylase or ß-amylase enzyme. Its function is starch saccharification into maltos.

Maltosylase Mashing

CBS Customized Brewing Solutions

Our special brewing enzymes and natural flavors can help you to modulate beer properties and to produce new brands. Since 1990, CBS focuses on making brewers’ life easier. Our team is formed by a grou

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