keyboard_arrow_upBeyers gets crafty with new chocolate range
keyboard_arrow_downBeyers gets crafty with new chocolate range

The past few years have seen Craft Beer and Gin become a much loved past time by many South Africans. People are becoming more open to new tastes and are ready for bold new flavours.

keyboard_arrow_upCraft beer makes headway in France
keyboard_arrow_downCraft beer makes headway in France

A recent Euromonitor report indicates that craft beer was the most dynamic category in France in 2016. This is set to continue as French consumers increasingly seek a wider selection of beers from around the world.

keyboard_arrow_upStabilising craft beer for clarity
keyboard_arrow_downStabilising craft beer for clarity

There are different types of haze found in beer. One type is non-microbial, which means that it is not related to microbial growth in the product. Non-biological haze formation results from hydrogen bonding between haze-producing proteins and polyphenol constituents in beer. Non-microbiological products act as a template upon which these protein-polyphenol complexes may attach, thereby accelerating haze development. Reducing these protein-polyphenol complexes or preventing them from forming is referred to as colloidal stability.