Products

  • Alphaclar S

    Alphaclar S is a single-use cross-linked polyvinylpyrrolidone (PVPP). It is a colloidal haze stabiliser which can increase the shelf-life of beer. Alphaclar S absorbs the haze-active polyphenols which would otherwise react with haze-active proteins in filtered beer to form colloidal haze during storage.

  • Compac CG

    A semi-refined form of the seaweed species Euchema cottonii, used for wort clarification and available in granular or tablet form. The clear wort that results produces a beer with enhanced processing characteristics.

  • Breakbright

    Breakbright is used for wort clarification and available in powdered or tablet form. Breakbright contains a dispersive aid, which allows effective action when added to the whirlpool as well as wort copper.

  • Liquid isinglass

    Liquid Isinglass is added to beer post fermentation to clarify by removing yeast and protein particles. Ready for use and concentrated products are available. Isinglass is essential for cask beer production in that it quickly yields bright beer with a tight stable sediment.

  • Alphafloc paste

    Alphafloc paste is a very concentrated form of isinglass which has to be converted into ready for use isinglass before addition to beer.

  • Nottingham

    A versatile ale yeast allows brewers to cover a wide variety of beer styles with just one yeast type. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavour of the malt and hops to develop.

  • Vicfine

    Vicfine is purified isinglass in convenient powder form. It is added to beer at the end of fermentation to speed maturation and improve filtration by removing yeasts and protein particles.

  • Windsor

    For brewers wanting to create authentic English style ales use a true English strain yeast. Windsor produces ales described as full bodied and fruity, ranging from pale ales to porters.

  • abv Alphamylase LT30

    abv Alpha amylase LT30 is a liquefying enzyme – its action on starch substrates produces a decrease of viscosity.

  • Drifine

    Drifine is purified isinglass in convenient powder form. It is added to beer at the end of fermentation to speed maturation and improve filtration by removing yeasts and protein particles.

  • Basic sensory kit

    The Basic Sensory Training Kit offers 4 pre-measured vials of six of the most common & important beer-related flavour compounds. This kit is perfect for companies that do frequent sensory training panels using these core standards. It is also suitable for those looking for basic sensory training.

  • Bry-97 American West Coast beer yeast

    This American West Coast Ale yeast is used by a number of commercial breweries. It delivers high quality beer yeast that can be used simply and with reliability to produce excellent American ale styles.

  • abv Alphamylase FA

    abv Alpha amylase FA hydrolyzes alpha – 1-4 glucosidic linkages in starch, producing large amounts of maltose.

  • Auxiliary finings

    Auxiliary finings are added to cask beer at the end of fermentation, prior to the isinglass addition, to enhance the clarification of isinglass.

  • Foamsol

    Foamsol is a water based emulsion of inert polymer which is highly effective in foam suppression in both kettle and fermenter.

  • Munich Classic

    A wheat beer yeast that produces full bodied, aromatic wheat beers typical of Bavaria. Munich Classic can easily express the spicy and estery aroma profile typical to German wheat beer styles, making it simple to use over a wide range of recipe variations and fermentation conditions.

  • abv Glucanase Premier

    abv Glucanase premier is a food grade enzyme that can completely or partially breakdown soluble and insoluble celluloses and hemicelluloses, such as those found in wheat barley and other cereals.

  • Regular sensory kit

    The Basic Sensory Training Kit offers 4 pre-measured vials of six of the most common & important beer-related flavour compounds. This kit is perfect for companies that do frequent sensory training panels using these core standards. It is also suitable for those looking for basic sensory training.

  • Munich

    A wheat beer yeast strain which allows control to the level of phenol and esters through variations in raw material selection, mashing profile and fermentation conditions. Delivers a beer with milder estery notes than Munich Classic.

  • Glucanase Plus

    Glucanase Plus is a complex enzyme blend designed for application in the brewhouse to achieve wort filtration whilst also guaranteeing excellent wort recovery,

  • Yeastlife Extra

    Yeastlife Extra is a powder yeast nutrient based on readily available sources of nitrogen blended with additional amino acids, minerals and vitamins for consistent, predictable fermentations.

  • Speciality sensory kit

    24×1 individual flavour to spike 1L Lallemand Sensory kits can be purchased from: www.charlesfaram.co.uk Telephone 01905 830734

  • Diamond

    Diamond lager yeast, used by commercial breweries around the world, gives you true lager yeast performance together with the convenience and consistency of dry yeast, making diamond yeast the perfect choice for the full range of lager beers.

  • abv Glucoamylase 400

    abv Glucoamylase 400 is a food grade enzyme capable of hydrolyzing both the alpha 1,6 and alpha 1,4 glucosidic bonds releasing single glucose units.

  • Fermaid K

    Fermaid K is a completely natural blend of inactive yeast, minerals and vitamins, produced to the highest levels of hygiene and quality and is used in the fermentation of beer wort.

  • Comprehensive sensory kit

    The Comprehensive Sensory Training Kit offers 25 vials representing a large variety of the most important flavours and aromatics found in beer.

    While breweries with established tasting panel structures will find this kit valuable, it can also be used for “taster calibration” by brewers guilds, homebrew groups and beer judges.

  • Abbaye

    Excellent for brewing a wide variety of Belgian ales including high gravity beers like Dubbel, Trippel and Quad. Its high ethanol tolerance gives excellent fermentation performance with typical Belgian style flavour contributions and is a good choice for high alcohol specialty beers like Christmas ales.

  • abv Protozyme NP

    abv Protozyme NP is a neutral protease enzyme that allows the use of higher levels of adjuncts in the mash, increases the soluble protein and improves FAN levels leading to enhanced yeast vitality in the fermentation process.

  • Drifoam

    Drifoam is a powder form of propylene glycol alginate, designed to give a trouble free method of enhancing and protecting beer foam.

  • Servomyces

    Patented Servomyces is the most unique yeast nutrient available in brewing – a biological substance produced without chemicals or additives. Servomyces improves yeasts ability to incorporate essential nutrients, especially zinc into its cellular structure.

  • Mix and Match sensory kits

    The 5 Mix & Match Sensory Kit or 12 Mix & Match Sensory Kit can be custom designed. You may choose any 5 or 12 flavour compounds that suit your individual needs.

  • Belle Saison

    Belles Saison is an ale yeast of Belgian origin designed for warm temperature fermentations true to the traditional production methods of the style. These beers exhibit the farmhouse flavours and aromas that make for a fruity, spicy and refreshing drinking experience.

  • abv Chillzyme

    abv Chillzyme is a protease that prevents the formation of chill hazes by hydrolyzing proteins to soluble peptides and amino acids.

  • Foamaid

    Foamaid is a liquid form of propylene glycol alginate and is designed to give a trouble free method of enhancing and protecting beer foam.

  • Craft sensory kit

    The Craft Sensory Kit contains 12 flavour compounds that may be found in many unique styles of craft beer.

  • CBC-1

    CBC-1 is chosen for secondary fermentation in cask & bottle. CBC-1 is able to referment beer up to 12-14% ABV due to its high tolerance of alcohol and pressure and has a neutral aroma and flavour, preserving the original character of the beer.

  • Vicant

    Vicant is an antioxidant and anti browning agent designed to enhance flavour and colloidal stability in beer. Vicant supplies sources of sulphur dioxide and ascorbate.

  • Britesorb

    Britesorb’s range of silica gels selectively adsorb the haze forming proteins in beer, but do not remove the head positive proteins therefore promoting a stable and attractive head of foam.

  • Hop sensory kit

    Following up on the immense success of the Siebel Institute Sensory Training Kits, we are pleased to introduce a new range of hop-related standards to our sensory product line. Tasters can build expertise in identifying 24 different bittering and aromatic compounds commonly contributed by hops.