Beer Clarity and Gluten Reduction in One Powerful Solution
Product Overview:
Haze Out™ is a multi-functional proline-specific oligopeptidase enzyme designed for professional brewers seeking to improve colloidal stability and reduce gluten content—without compromising flavor or fermentation performance. By targeting haze-forming proteins and gluten peptides, Haze Out™ helps produce brilliantly clear beer with broader appeal for gluten-sensitive consumers.
Price: $180 + shipping (1kg bottle)
Key Benefits:
Reduces Chill and Colloidal Haze
Breaks down haze-active proteins and polyphenol-protein complexes that cause persistent turbidity and chill haze.
Lowers Gluten Levels
Effectively hydrolyzes gluten peptides—especially proline-rich sequences—often achieving levels below 10ppm, generally recognized as the gluten-free threshold.*
Preserves Flavor and Foam
Specifically engineered to target haze- and gluten-forming proteins while retaining head retention and beer character.
Broad Beer Style Compatibility
Suitable for lagers, ales, IPAs, and wheat beers—especially when beer clarity or gluten reduction is the end goal.
Applications:
- For breweries producing bright beers without filtration or finings
- For gluten-reduced beer production using traditional barley or wheat malts
Usage Guidelines:
Dosage: 1.2-5.9 g/bbl (1-5 g/hl). Dosage will depend on protein content and gluten reduction target. Use higher amounts for worts consisting of a high proportions of glutenous malts (rye, wheat, etc.) where gluten reduction is the goal.
Add Timing: Dose into cooled wort during knockout.
Activity Range: 50-100°F (10-40°C)
pH Range: 4.0 – 5.0
Storage: Refrigerate between 32-50°F (0-10°C). Do not freeze. Keep out of direct sunlight.
*** PLEASE NOTE: Gluten levels can vary depending on recipe, process, and dosage. Confirm final gluten content with laboratory analysis to meet labeling requirements.