catalogue hobbyist

www.brouwland.com

CATALOG 2012 - 2013

Beer

Liqueur

Wine

Cheese

YOUR RESELLER

IntroductionAfter being the market leader for 40 years, with more than 4000 products, Brouwland looks at the future with confidence. Thanks to its own brands, an efficient distribution and the strive for maximum customer satisfac-tion, Brouwland delivers its products in more than 65 countries worldwide with the help of 39 employees.

A constant search for new products and follow-up on the latest trends makes it pos-sible for Brouwland to have the most elabo-rate range of products for the customer. Not only for amateur wine makers, beer brewers, liqueur makers or home farmers, but also for professionals: microbreweries, juice facto-ries, winegrowers, etc.: all find their way to Brouwland.

Our new catalog 2012-2013 was given a new and improved look, we hope you like it.

EnjoyBart Balis

Introduction

Brouwland bvba Korspelsesteenweg 86 • B-3581 Beverlo - Belgium Tel. +32-(0)11-40.14.08 • Fax. +32-(0)[email protected] • www.brouwland.com

®

4000 ARTICLESBROUWLAND is Europe’s most specialised supplier for winemakers, brewers and liqueur manufacturers, for professional and hobby use. Whatever you are looking for, be it a tiny airlock or an automatic 2000-liter brewing system, Brouwland can supply it all. Due to our increasing stock and to provide our customers a faster service, our warehouse has been expanded with 2400 m2, making our ware-house 5400 m2 large in total. This means we’re able to deliver 95% of our articles even more quickly. Larger machines are usually avai-lable on order, with delivery between 2-8 weeks depending on the manufacturer. Contact our sales department for more details.

RETAILERS worldwideOur products are sold by more than 80 retail outlets in the Benelux and a large number of distributors worldwide. Visit www.brouwland.com for a distributor near you. Of course not all retail outlets/dis-

tributors have our whole range in stock. Contact the retail outlet/distributor to find out which Brouw-land products they sell. Would you like to become a distributor yourself? Then pass your company details on to our wholesale department and ask for the distributor terms and conditions.

500 m² SHOWROOMEurope’s largest showroom for winemakers and beer brewers where almost all our products are displayed. Our professional sales staff is available for assistance Monday to Friday from 9am till 6pm and Saturday from 9am till 5pm. Are you planning a daytrip? Visit our website for a list of hotels and tourist sightings in the area.

DELIVERY worldwide Brouwland can organise transport anywhere in the world, whether you need a small parcel or a large machine. We deliver dozens of shipments every day. Transport costs are always charged. Your re-quested articles will be sent to you as quickly as possible.

BROUWLAND PROFESSIONALOur “professional” department is specialised in selling machines and installations as well as raw materials and consumable goods to artisanal vineyards, micro breweries, juice companies etc. Do not hesitate to contact the “professional” department if you have a technical question or would like a personal estimate.

AFTER SALE SERVICEMost consumer products have a standard 2-year warranty. In case of professional machines this varies from product to product. Do you have a problem with one of our products or departments? Please let us know! We will try to help you as quickly and efficiently as possible.

BROUWLAND servicesDo you have a problem with your wine, beer or liqueur? Would you like an analysis of your brew? You can, visit our website for a list of all possible analysis. Should you wish we’ll even come to you for some problem solving.

FREE CATALOGDo you know someone who wants our free catalog or do you want to order one yourself? Just go to our website and fill in the order form. You can also email, call or fax us to request the catalog. With these grouped shipment it could take 2-3 weeks before you receive the catalog. In the mean time you can browse through or down-load the online version on our website.

Our brands:Brouwland isWith Vinoferm® you have all the materials and ingredi-ents you need for making your own wine: wine yeast,yeast nutrients, acids & deacidifiers, enzymes, clarifiers, oak chips, measuring instruments, fruit presses, siphons, wine filters.

Brewferm®: everything for brewing your own beer:beer yeast, malt & flakes, hop, enzymes & clarifiers, taste improvers, sugars, beer kits & malt kits, brewing kettles, wort coolers, measuring instruments.

Natursaft® is fruit and vegetable processing: steam jui-cers, rum pots, apple slicers, jar openers.

Alcoferm®: making your own liqueur was never so easy: natural liqueur extracts, alambics, distilling columns.

Herbs for making wine, beer, liqueur or cheese. Or just make your own cup of delicious tea with these Herborifarm® herbs.

Make your own delicious cheese with our Lactoferm® products: cheese presses, soy drink makers, yoghurt machines, cultures: yoghurt, cheese, kefir & bifidus, rennet, herbs, natural colourants, cheese mould cultures.

Brouwland bvba Korspelsesteenweg 86 • B-3581 Beverlo - BelgiumTel. +32-(0)11-40.14.08 • Fax. +32-(0)[email protected] • www.brouwland.com

www.brouwland.com

CATALOG 2012 - 2013

Beer

Liqueur

Wine

Cheese

YOUR RESELLER




EnjoyBart Balis

Introduction


001-028 wine wether you are a beginning winemaker or someone who makes commercial wines. From the smallest airlock to stainless steel fermenters. Everything for processing your fruit and to improve your wine. You’ll find it all in our 'Wine' category.

050-061beerAt Brouwland you're not only going to find a large selection of quality yeasts, you’ll also find everything else you need to brew your own delicious beer. Do you think beer bre-wing is hard? Why not try it yourself with one of our starter kits!

102-150 kitchenKeep your vegetables and fruit fresh, healthy and above all preservable for a long time. You can use all kinds of methods: drying, canning, pickling, etc.

080-100 liqueurNothing is as easy as ma-king your own liqueur. This way you’ll have a wider choice than in the super-market. Make your own recipes or choose one from the many liqueur recipe books.

090-094 cheeseMaking cheese or other dairy products needs commitment but with our ingredients and materials it won’t be a difficult task.

Make your own flavour, we'll get you started!

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99

197

MAXI starter kit winewith accessories for the beginning wine maker.

Starter kit cheesePerfect for the beginning cheese maker.

Starter kit kombuchaWould you like to grow your own kombucha fungus and make your own kombucha drink? Then this starter kit will help you with that. This kit contains all materials and ingredients except the kombucha fungus.

All in 1 package

It doesn't take very long

Try it, it's easy

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Starter kit Basic & DeluxeNo experience with beer brewing? Try this complete kit for brewing with beer kits.

Starter kit superior The most complete starter kit for grain brewers.

Your unique creation

It costs less

3 days tasting! 3 days learning! 3 days looking!

Every year during Pentecost...... Brouwland opens its doors. We invite everyone who wants to know more about making wine, beer, cheese, liqueur and so many other delicious products.

Brouwland open house means: demonstrations from beer brewing to making cheese; wine, beer, liqueur and cheese tastings; informative lectures by eminent specialists and the chance to discover some innovative developments in the field.

Are you a hobbyist or a pro? During open house you’re bound to meet like-minded people with whom you can talk about subject that are dear to you both. People visit Brouwland open house from all over the world; this is a perfect opportunity to make interesting contacts.

Tired but satisfied you can have a beverage or a meal in our cosy cafeteria.

You can drop by for a half hour or spend the whole day/weekend. Whatever you choose we’ll guarantee you’ll have a good time and provide you a good service.

What’s stopping you?

OPEN HOUSE

wine n.

1. beverage a. made of the fermented juice of any of various kinds of grapes, usually containing from 10 to 15 percent alcohol by volume b. A beverage made of the fermented juice of any of various other fruits or plants2. Something that intoxicates or exhilarates3. The color of red wine

WineWine

001

Bioferm RougeSaccharomyces Cerevisiae var. Cerevisiae.Yeast specially selected for the fermenta-tion of red, aromatic wines with a higher production of esters and fatty acids. Frequently used for Cabernet Sauvignon, Pinot Noir and Merlot. Quick start. Contains a 'killer' factor to inhibit wild yeasts.Alcohol tolerance: 15 % vol.Wide temperature range: 12-35 °C.Dosage: 2-3 g/10 litres.

Bioferm BlancSaccharomyces Cerevisiae var. Cerevisiae.Specially selected for the fermentation of white table wines with preservation of the natural aroma (produces very little secondary aromas). Alcohol tolerance up to 14 % vol.Temperature range: 18-30 °C.Dosage: 2-3 g/10 litres.

Bioferm ChampSaccharomyces cerevisiae var. bayanus.Yeast that provides a neutral fermentation with a high sulphite resistance (up to 25-30 mg free SO2 per litre). Ensures a consis-tent and persistent fermentation. Also in case of stalled wines, re-fermentation and sparkling wines and for second fermenta-tion in beers.Temperature range: 15-30 °C.Alcohol tolerance: up to 17 % vol.Dosage: 2 g/10 litres in normal conditions. 4 g/10 litres for other circum-

stances, e.g. secondary fermen-tation, difficult conditions,...

Bioferm AromaticSaccharomyces Cerevisiae var. Cerevisiae.Yeast specially selected for the produc-tion of more aromatic wines because it produces more esters, aroma components and glycerine than other yeasts. Promotes malolactic fermentation through a rapid autolysis of the yeast cells at the end of the fermentation. Also ideal for use with fruit/ grapes with a lot of malic acid.Alcohol tolerance: 15 % vol. Wide temperature range: 10-30 °C. Dosage: 2-3 g/10 litres.

Bioferm DouxYeast for the production of wines with higher residual sugar content. By keeping the natural fructose intact, a residual sugar level of 5-15 g/litre is possible. Produces fruity white wines and soft red wines. Also suitable for fruit wines. Limited acetalde-hyde formation. Ideal fermentation temperature: 15-20 °C.Moderate alcohol tolerance: 12-14 % Vol.Dosage: 2-3 g/10 litres.

Bioferm KillerSaccharomyces Cerevisiae var. Bayanus.Specially for the fermentation of high alcohol wines. Ferments consistently, even at lower temperatures, with low residual sugar. Very good results with Pinot Gris and Chardonnay wines. Ideal for secondary fermentation and for sparkling wines or for restarting a stopped fermentation. Wide temperature range: 10-30 °C.Alcohol tolerance: 16 % vol. Contains the'killer' factor to inhibit wild yeasts.Dosage: 2 g/10 l whith temp. > 15 °C. 3 g/10 l whith temp. < 15 °C.

Bioferm MalicThis new yeast decreases the present malic acid up to 50 %! Too much malic acid is a frequent problem in fruit wines. It generates an acerbic, sour taste. By using this yeast, the malic acid is largely 'used' during the fermentation (1 g of malic acid is turned into 0,03 % of alcohol). BIOFERM MALIC consumes 18 g of sugar for 1 % of al-cohol and is therefor very suitable to make a wine with a low alcohol out of a must with a high density. The yeast increases the colour extraction (suitable for red wines) and has a neutral aromatic profile. Temperature range: 20-30 °C.Alcohol tolerance: 14-15 % vol.Dosage: 2-3 g/10 l.

Bioferm CoolSaccharomyces Cerevisiae var. Bayanus.Yeast specially selected for its ability to fer-ment wines at low temperatures. Produces wines with a fruity character when slowly fermented at 13-17 °C. Ferments at tem-peratures starting at 8 °C!Dosage: 2 g/10 litres when temp. > 15 °C.3 g/10 litres when temp. < 15 °C.

Dried wine yeast BIOFERMThrough its many years of experience, BIOFERM has created an excellent range of dried yeasts to offer a solution toevery winemaker. You prefer sweet wines? You need a yeast for colder temperatures? You like strong red wines? Thereis a special yeast available for every type of wine. The BIOFERM yeasts are the only yeasts available in vacuum pouches of100 g, in addition to the standard 7 g packs. This guarantees a maximum shelf life and viability.

Type 7 gram 100 gram 500 gramBioferm ROUGE 001.210.4 001.100.7 001.332.6Bioferm BLANC 001.212.0 001.101.5 001.330.0Bioferm CHAMP 001.214.6 001.102.3 001.335.9Bioferm DOUX 001.215.3 001.103.1 001.347.4Bioferm KILLER 001.216.1 001.105.6 001.336.7Bioferm COOL 001.224.5 001.108.0 001.331.8Bioferm AROMATIC 001.228.6 001.110.6 001.333.4Bioferm MALIC 001.217.9 001.104.9 001.334.2

Bioferm wine yeast

tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com6

001Oenoferm FREDDO Special yeast for the fermentation of wines at a controlled tem-perature of 13-17 °C or even lower temperatures from 8 °C and below. Maximum aroma is maintained. Dosage: 15 g/100 litre must at 13-17 °C and 25 g/100 litres at lower temperatures.

Oenoferm ROUGE Special yeast for the fermentation of colour stable and clean red wines. The reduced beta-glycosidase activity will retain a maxi-mum of antocyanes. Quick fermentation start and good final density. Delivers clean wines with few fermentation by-products.Dosage: 15 g/100 litres must at +15 °C.

Oenoferm BOUQUET Special yeast for the fermentation of white wines with a fruity aroma. Fermented at a controlled temperature (15 °C), this yeast develops exotic aroma’s such as peach and apricot. Good alcohol tolerance (up to 14-15 % vol.) Dosage: 25 g/100 litres must.

Oenoferm COLOR Special yeast for the fermentation of colour stable and fruity red wines. The reduced beta-glucosidase activity keeps a maximum of antocyanes. This yeast releases more aromas than Oenoferm Rouge. Dosage: 15 g/100 litres must at +15 °C.

Oenoferm INTERDRY Special yeast for the fermentation of white wines with a subtle fruity aroma and a higher residual sugar content (5-15 g) due to the preservation of natural fructose. Alcohol tolerance: 12-14 % vol. Dosage: 25 g/100 litres must.

Oenoferm ROSE Special granular yeast for fermenting fruity rosé or autumn wines. With extra fast fermentation start-up and good resistance to lower temperatures. Produces complex wines with fruity sweet flower and honey aromas. Dosage: 15-25 g/100 litres must.

Oenoferm TIPICO Special yeast for the fermentation of mainly white wines while retaining the typical variety aromas of the grapes. Alcohol tolerance: 15 % vol. Specially suited for Riesling and Muller Thurgau. Dosage: 15 g/100 litres must at +15 °C.

Oenoferm PINOTYPE Special granular yeast for fermenting fresh Pinot wines. It accen-tuates the typical varietal taste characteristics. Highly suitable for Pinot noir, Pinot gris and Pinot blanc. Also visit our website for taste profiles. Rapid clearing and also very suitable for wines which are bottled young. Dosage: 15-25 g/100 litres must.

Oenoferm RIESLING Specially selected, pure dry yeast for developing the typical va-rietal aroma profile of fine, high quality Riesling wines. Yeast strain E 68/73 Saccharomyces Cerevisiae. A cooled fermentation at temperatures between 15 and 18 °C promotes the development of fruity peach aromas. Good nutrient supply provided, the yeast attenuates up to strength of 13 % vol.Dosage: 15g/100 litres must.

Oenoferm TERRA A selection of a wild yeasts. Suitable for white and red wines. The primary aromas, formed by the grape variety, the terroir, the mi-croclimate, etc. are supported and more fully expressed through a neutral fermentation without the formation of off-flavours. Quick fermentation start. Dosage: 20-30 g/100 litres must.

Oenoferm STRUCTURESpecially developed for the fermentation of full-bodied, tannin-rich and colour intensive red wines. Provides aromas of cherries, berries and nuts and it supports the release of tannins which re-sults in a well-balanced wine with a large conservation potential. Suitable for Dornfelder, Lemberger, Cabernet Sauvignon, Syrah,... Temperature range: 18-28 °C. Alcohol tolerance: up to 15 % vol.Dosage: 15-25 g/100 litres.

Oenoferm MULLER THURGAUA yeast specially for fermentation of elegant, fresh wines with a delicate muscat note and citrus/pear aromas. Suitable for Muller Thurgau (Rivaner). Temperature range: 16-19 °C. Alcohol tolerance: up to 14 % vol. Dosage: 15-25 g/100 litres.

How to add yeast?The order in which you add ingredients is important for the end result of a wine. One ingredient is capable of influencing the effect of another, even in a negative way. Yeasts are always added AFTER the nutrients! Dried yeasts need to be rehy-drated first: dissolve the required quantity of yeast in 10x its weight of lukewarm water (30-35 °C) or preferably 50 % diluted juice. So, e.g. 7 g of yeast in 70 ml of water and/or 100 g yeast in 1 litre of water/juice mixture. Stir gently. Let it rehydrate for 15 minutes (some foaming might occur) and stir gently again. Now add the yeast solution to your must while stirring/pumping firmly. Ensure that the temperature difference between the yeast solution and the must does not exceed 7 to 10 °C. When the difference in temperature is larger, cool the yeast suspension further down before adding. NEVER scrimp on yeast! A healthy yeast colony is necessary for a consistent fermentation of your must. Keep your dried yeast in a refrigerator.

Oenoferm wine yeast

Art.no. Type Content001.325.0 Oenoferm FREDDO 500 g001.326.8 Oenoferm ROUGE 500 g001.337.5 Oenoferm BOUQUET 500 g001.338.3 Oenoferm COLOR 500 g001.339.1 Oenoferm INTERDRY 500 g001.340.9 Oenoferm ROSE 500 g

Art.no. Type Content001.341.7 Oenoferm TIPICO 500 g001.342.5 Oenoferm PINOTYPE 500 g001.343.3 Oenoferm RIESLING 500 g001.344.1 Oenoferm TERRA 500 g001.345.8 Oenoferm STRUCTURE 500 g001.346.6 Oenoferm MULLER THURGAU 500 g

7 tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com

001MAURIVIN™ wine yeastsThe Maurivin™ yeast range is known for its high quality, purity and efficiency and is chosen worldwide by winemakers for its ability to produce quality wines. The following strains were selected based on strict output criteria and their ability to adjust to modern winemaking techniques. Each strain has its own specific fermenting ability, a contribution for each wine type and the recommended grape varieties. Packed per 500 gram.

AWRI 350 Saccharomyces cerevisiae strain (historically bayanus). A medium vigour, highly flocculating yeast that produces aromatic esters of-ten described as tropical or sweet fruit. Popular for varietal white wines such as Gewürztraminer, Muscat and naturally sweet wines produced from arrested fermentations. Also used for red wines when there’s a need for a slower fermentation rate to increase grape skin contact time.• Rate of fermentation AWRI 350 is a moderate fermenter at warmer temperatures

(20-30 °C) with a short lag time. Low fermentation temperatu-res (10-15 °C) are not suitable for this strain due to its inherent flocculating characteristics.

• Alcohol tolerance AWRI 350 displays moderate alcohol tolerance in the range of 12-13 % vol.

AWRI 796 Isolated from South Africa, this strain is used extensively for its ability to allow the full expression of varietal fruit and good palate structure. Popular for varietal red wines such as Shiraz, Cabernet Sauvignon, Zinfandel, Merlot and varietal white wines such as Chardonnay, Semillon and Riesling. This strain is also characterised by high glycerol and low ethanol yields per gram of sugar utilised.• Rate of fermentation A moderate to rapid fermenter at warmer temperatures 20-30

°C with a relatively short lag phase. For high maturity white grape juice of low solids, AWRI 796 may require careful ma-nagement and temperature acclimatisation to ferment at lo-wer temperatures (below 15-18 °C) and to successfully ferment to a high potential alcohol. Under these conditions it's advisa-ble to allow the temperature towards the end of fermentations to rise above 15 °C.

• Alcohol tolerance AWRI 796 displays good alcohol tolerance in the range of

14.5–15.5 % vol.

AWRI R2 Saccharomyces cerevisiae (historically bayanus) strain. A vigorous fermenter which performs well at low temperature and contribu-tes high levels of floral and fruity esters. Suitable for the produc-tion of aromatic white wines such as Chardonnay, Chenin Blanc, Semillon, Sauvignon Blanc and Riesling. AWRI R2 has killer activity.• Rate of fermentation At warmer temperatures of 18-25 °C, AWRI R2 displays a short

lag phase and strong fermentation. At cooler temperatures of 14-18 °C this strain exhibits a medium fermentation rate. Tem-peratures as low as 11 °C can be used with high quality juice/must.

• Alcohol tolerance AWRI R2 displays good alcohol tolerance in the range of

14-15 % vol.

BP 725 A Saccharomyces cerevisiae strain noted for its ability to enhance the varietal flavour of red wines through increased colour extrac-tion and minimal colour loss during fermentation. Popular for fruit driven red varietals such as Shiraz, Zinfandel, Cabernet Sauvig-non, Grenache and Merlot. BP 725 is killer sensitive.• Rate of fermentation BP 725 has a short lag phase and is a strong fermenter at

warmer temperatures of 18-30 °C. BP 725 displays a medium, steady fermentation rate at cooler temperatures.

• Alcohol tolerance BP 725 displays high alcohol tolerance of up to 16 % vol.

CRU-BLANC Saccharomyces cerevisiae strain of medium vigour, noted for its ability to enhance mouth-feel, particularly for barrel fermented Chardonnay matured on yeast lees. Cru-Blanc is a relatively high producer of glycerol. This strain can also contribute fruity aromas during fermentation such as tropical fruit, pear and grapefruit. Malolactic fermentation by lactic acid bacteria proceeds well following alcoholic fermentation by this yeast. Cru-Blanc has killer activity.• Rate of fermentation At warmer temperatures of 20-30 °C Cru-Blanc has a short

lag phase followed by a strong fermentation rate. At lower temperatures of 15-18 °C this strain displays a medium, steady fermentation rate. To ensure complete fermentation of barrel fermented Chardonnay a minimum temperature of 15 °C is recommended when using this yeast.

• Alcohol tolerance Cru-Blanc displays good alcohol tolerance of up to 14 % vol.

ELEGANCE Known for its ability to ferment at cooler temperatures and impart fragrant, perfume-like aromas to the wine. This strain has the capacity to express high beta-glucosidase activity, resulting in the release of fruity varietal aromas of terpene origin. Popular for varietal white wines such as Semillon, Riesling, Sauvignon Blanc and Chardonnay. Elegance has killer activity.• Rate of fermentation Elegance displays a short lag phase and a medium, steady

fermentation rate at cooler temperatures of 10-18 ºC. The fermentation rate of Elegance is more vigorous at warmer tem-peratures of 20-30 °C.

• Alcohol tolerance Elegance has an alcohol tolerance of 14-15 % vol.

Art.no. Description001.454.8 Maurivin™ AWRI 350001.452.2 Maurivin™ AWRI 796001.450.6 Maurivin™ AWRI R2001.464.7 Maurivin™ BP 725001.460.5 Maurivin™ CRU-BLANC001.462.1 Maurivin™ ELEGANCE

Art.no. Description001.466.2 Maurivin™ EP2001.456.3 Maurivin™ MAURIVIN B001.468.8 Maurivin™ PRIMEUR001.458.9 Maurivin™ SAUVIGNON L3001.470.4 Maurivin™ UCD 522

Maurivin™ wine yeast


001EP2 Regarded for its low foaming capacity and the ability to control its fermentation rate by temperature adjustment. Recommended for the production of fruity, aromatic wines containing some residual sugar such as rosé and white zinfandel. EP2 is a killer sensitive strain.• Rate of fermentation Fermenting within an optimum temperature range of 18-25 °C,

EP2 has a short to medium lag phase and a medium rate of fer-mentation. EP2 is susceptible to cooler temperatures, making a fermentation temperature of 18 °C and above recommended when fermenting to dryness.

• Alcohol tolerance EP2 has good alcohol tolerance up to 13-14 % vol.

MAURIVIN B A medium strong yeast with the capacity to consume high quanti-ties of malic acid during primary fermentation. Wines produced by this strain are considered to have enhanced varietal character and good colour extraction in red varieties such as Pinot Noir, Zinfandel, Shiraz, Grenache and Gamay. Research data showsthis strain produces the lowest amount of alcohol per gram of sugar utilised.• Rate of fermentation At warmer temperatures of 20-30 °C. Maurivin B is a moderate

rate fermenter with a relatively short to moderate lag time. The optimum temperature range for Maurivin B is 25-30 °C.

• Alcohol tolerance Maurivin B displays good alcohol tolerance of up to 14-15 % vol.,

however caution should be taken with high sugar juices.

PRIMEUR Saccharomyces cerevisiae strain is selected for its suitability in the production of young, crisp fresh wines (white, rosé, red). It enablesthe production of esters and higher alcohols that denotes a fruity character to the wine. It has the capacity to consume high quantities of malic acid during alcoholic fermentation, as well as higher amounts of glycerol. Primeur is ideal for making rosé and white wine, in particular, for ‘young, fruity’ varietal blends made for early consumption. Primeur is killer sensitive.• Rate of fermentation Primeur has a broad optimum temperature range of 15-30 °C.

When fermenting within this temperature range Primeur has a relatively short lag phase and is a moderate to rapid fermenter.

• Alcohol tolerance Primeur has good alcohol tolerance up to 14 % vol.

SAUVIGNON L3 A medium vigour yeast with the ability to convert non-volatile pre-cursors to aromatic thiols, which enhances the tropical and pas-sion fruit characters of Sauvignon Blanc. This strain also has had notable success with Riesling, Semillon and Cabernet Sauvignon. Sauvignon L3 is killer neutral. This strain is resistant to killer yeast but it does not produce killer activity.• Rate of fermentation When fermenting within the optimum temperature range of

15-25 °C, Sauvignon L3 has a short lag phase followed by a steady, moderate fermentation rate. Cooling should be termi-nated towards the end of the fermentation when fermenting below 15 °C.

• Alcohol tolerance Sauvignon L3 displays good alcohol tolerance up to 13-14 % vol.

UCD 522 A Saccharomyces cerevisiae strain that exhibits complex aromas during fermentation. Often described as ‘old wine world’ charac-ters reminiscent of complex, indigenous natural ferments. Popular with winemakers wanting to produce a complex wine or requiring another blending option. This strain consumes a relative large amount of malic acid before the end of alcoholic fermentation. UCD 522 is a general purpose yeast recommended for both red and white wine, but popular more so for the production of com-plex, varietal red wines such as Shiraz/Syrah, Zinfandel, Merlot and Grenache. UCD 522 is a killer sensitive strain.• Rate of fermentation UCD 522 is a medium fermenter with an optimum fermentation

temperature of 16-30 °C. UCD 522 displays a short lag phase within this temperature range.

• Alcohol tolerance UCD 522 displays good alcohol tolerance up to 13.5-14 % vol.

Maurivin™ wine yeast

Indicative dosage:Red wines 20-25 g/hl

White wines 25-30 g/hl

Rosé wines 30-40 g/hl

AWRI 796 AWRI R2 AWRI 350AWRI 350 SAUVIGNON L3 PRIMEURMAURIVIN B CRU-BLANCBP 725 ELEGANCEPRIMEUR EP2UCD 522 UCD522


001The unique 'smack pack' makes it very easy to set up a sterile yeast culture in 12-24 hours (start yeast = squeeze/smack the pack and allow to swell). Every pack is sufficient to startup maximum 20 litres of must. A yeast starter can be made for larger quantities. Thanks to the smack pack, yeast can be stored in the refrigerator for a long period: 6-12 months from date of manufacture.

4007 Malolactic Wine Culture (Leuconostoc oenos)Malolactic culture with the Leuconostoc Oenos ER1A and EY2D strains. Provides rapid and complete conversion of hard malic acid into the milder and less sharp lactic acid. Added before the end of the primary fermentation (specific gravity < 1.020) and works from pH 2,9 and 12 °C.

4021 Pasteur Champagne, Prise de mousseMainly used for dry white wines but can also be used for reds. Pro-vides purer fermentation with little foaming. Has good sedimen-tation properties. Uses include Sauvignon blanc, Semillon, Pinot Blanc, Gewürztraminer, etc. Temperature range: 12-25 °C.Residual sugar: 0-0,25 %.

4028 Chateau Red (voorheen Pasteur Red)Ideal for fruity red (Beaujolais) wines and wines with a longer maturation time. Little foaming, low sulphur production and a wide temperature range. For e.g. Cabernet Sauvignon, Gamay, Beaujolais, Zinfandel, Rhone, Burgundies, Pinot Noir, etc.Temperature range: 12-32 °C. Residual sugar: 0-0,35 %.

4134 SakéUsed in combination with a koji-kin culture for rice-based drinks such as Sake, Nigori, Dai Ginkgo, etc. Also suitable for plum wines.Temperature range: 15-25 °C. Residual sugar: 0-0,25 %.

4184 Mead, SweetSpecially suitable for the production of sweet mead with 2-3 % residual sugar and a rich, fruity flavour. Also suitable for sweeter fruit wines such as peach, cherry, raspberry, etc. Use extra yeast nutrient with mede. Temperature range: 18-25 °C. Residual sugar: 2-3 %.

4242 ChablisFor highly fruity white wines with high ester formation, hints of va-nilla and a mellow aftertaste. For e.g. Chardonnay, Chablis,Ciders, Gewürztraminer, Chenin Blanc, Pinot Gris, etc.Temperature range: 12-25 °C. Residual sugar: 0-0,85 %.

4244 ChiantiFor big, rich red wines with a fruity character, well-rounded and with a dry aftertaste. Highly suitable for Italian grape varieties: Barolo, Barbera, Barbaresco, Nebbiolo, Chianti, Valpolicella,Sangiovese, etc. Temperature range: 12-25 °C.Residual sugar: 0-0,75 %.

4267 BordeauxFor complex red wines with berry flavours and for musts with a high sugar content. Highly suitable for e.g. Cabernet Franc, Pinot Noir, Merlot, Petit Syrah, Rioja, Valdepenas, etc.Temperature range: 15-32 °C. Residual sugar: 0-0,5 %.

4347 Eau de VieHighly alcohol tolerant yeast for a pure fermentation with few esters or other volatile aromas. Alcohol tolerant up to 21 % vol. Can also be used to restart a stuck fermentation. Highly suitable for Cordials, Grappa, Eaux de Vie, Single Malts, etc.Temperature range: 18-27 °C. Residual sugar: 0 %.

4632 Mead, Dry Best choice for dry mead. With little foaming and small or no sulphur production. Also suitable for dry ciders. Use extra yeast nutrient for mede. Temperature range: 12-25 °C. Residual sugar: 0-0,25 %.

4766 Cider Highly suitable for apple and pear wines but also for other fruit wines. Produces fresh, dry wines with a fruity aftertaste.Temperature range: 15-25 °C. Residual sugar: 0-0,25 %.

4767 Port Wine For deep, big red wines and ports with a hint of vanilla. Can fer-ment very dry. Add a cognac or brandy during bottling for a clas-sic port. Also suitable for musts with a high sugar content.Temperature range: 15-32 °C. Residual sugar: 0-0,25 %.

4783 Rüdesheimer For fruity wines with a pronounced Riesling character: fruity profile with a dry aftertaste. Ideal for Rhine wines, fruity ciders, ice wine, etc. Temperature range: 12-25 °C. Residual sugar: 0,25-1 %.

4946 ZinfandelStrong, alcohol tolerant yeast for red wines or musts with a high sugar content. Alcohol tolerant up to 18 % vol. Also for restarting stuck fermentations. Highly suitable for e.g. Zinfandel, Pinot Noir, Syrah, etc. Temperature range: 15-30 °C. Residual sugar: 0-0,25 %.

Wyeast liquid wine yeast

Art.no. Type001.266.6 4007 Malolactic Wine Culture001.252.6 4021 Pasteur Champagne, Prise de mousse001.253.4 4028 Chateau Red001.250.0 4134 Saké001.254.2 4184 Mead Sweet001.256.7 4242 Chablis001.257.5 4244 Chianti

Art.no. Type001.258.3 4267 Bordeaux001.260.9 4347 Eau de vie001.261.7 4632 Mead Dry001.251.8 4766 Cider001.263.3 4767 Port Wine001.264.3 4783 Rüdesheimer001.265.8 4946 Zinfandel

Activate Shake Swell Pour Fermentation


001

Art.no. Content004.035.2 25 g004.036.0 100 g

Art.no. Content001.300.3 25 g001.301.1 100 g

When and how to do a malolactic fermentation?There are many advantages to malolactic fermentation. However, lactic acid bacteria have completely different envi-ronmental requirements than yeasts. Therefore a number of important factors have to be taken into account for a malo-lactic fermentation is to proceed properly and smoothly. Malolactic fermentation is best started just before the end of the alcoholic fermentation (residual sugar < 4 g/l). The free SO2 content can’t be more than 10 mg/litre and the total SO2 content maximum 30 mg/litre. The pH value of the wine must be at least 3,1 and the alcohol content must be a maximum of 13 % vol.. Finally, the temperature of the wine is also very important: 17 °C or more. Dissolve the freeze-dried cultures in plenty of water (approx. 10-20 x the weight of powder) at 25 °C, by stirring constantly. Then stir from time to time and add it to the wine after half an hour.

Art.no. Type001.071.0 Bourgogne001.072.8 Bordeaux001.073.6 Champagne001.075.1 Port001.076.9 Sauternes001.077.7 Tokay001.078.5 Sherry001.080.1 Steinberg001.088.4 Beaujolais001.090.0 Cold temperature001.092.6 Universal

Wine yeast KitzingerGranular. In packs of 5 g, sufficient for max. 50 litres.

MalostopPure and natural Lysozyme preparation to prevent malolactic fermenta-tion in both red and white wines. Also suitable at higher pH-values. Can be used to reduce the amount of SO2 during e.g. bottling. Best kept refrigerated.Dosage:• To postpone malolactic fermentation for 10-14 days: 1-2 g/10 l.• To stop a malolactic fermentation in progress: 2 g/10 l.• To prevent a malolactic fermentation completely: 3-5 g/10 l.

Biostart Vitale SK11Highly concentrated freeze-dried culture for malolactic fermentation. A starter culture for easy and direct initiation of malolactic fer-mentation in white and red wine. Especially tolerant towards low temperatures and pH values as well as higher alcohol and SO2 values. For 1000 litres of wine.

MalocidCulture for a controlled malolactic fermentation. It contains a high concen-tration of Leuconostic Oenos bacteria, which converts the present malic acid into tartaric acid. This reduces the aci-dity, softens the flavour and increases the stability of the wine. This technique has been used in the industry for years and is now available for home winemakers too!Dosage: 5 g/10 l wine. Add to the wine after fermentation and be-fore clarification.

Koji-Kin cultureFreeze-dried culture of the koji mould. Indispensable if you want to make your own sake. This culture converts the starch in the rice into sugar. With recipes. Sufficient for making 22 litres of sake out of 6 kg of rice.Content: 10 g.

TURBO-8 yeast Complete yeast mixture with special yeast and nutrients to ferment 25 litres of water + 8 kg sugar in 5 days up to 18 % vol. Delivers a pure product with few fermentation by-products. Ideal for liqueurmakers. Can't be incremented (e.g. 10 packs in 250 l wort) unless rigo-rous temperature control and cooling can be guaranteed. Content: 115 g.

Malolactic fermentation


001.249.2

001.310.2

001.240.1

002

Vitamon B tablets Pure Vitamin B1 in tablets. Particularly im-portant for the fermentation of grapes/fruit that have been partly infected by Botrytis (Botrytis mould consumes the vitamin B1 present in the fruit!).Dosage: 1 tablet/500 litres of must. Dis-solve in a small amount of water and mix well with the must (racking over).Content: 2 tablets.

Vitaferm Ultra F3A multi-nutrient complex combining eve-rything necessary for a secure fermenta-tion process. Comes from yeast cells pro-duced according to the F3-Erbslöh-yeast production process. These cells are sub-sequently inactivated. Also particularly valuable and important nutrients such as amino acids, peptides, special fermen-tation co-factors, manoproteins, other adsorptive polymers as well as yeast vita-mins, unsaturated fatty acids and sterols are released. Diammonium phosphate and thiamin form the additional nutrient framework. Permitted according to the laws and regulations currently in force in the EU. Purity and quality are proved by specialized laboratories. Content: 1 kg.

When to add yeast nutrients?The order in which ingredients are added is very important because one ingredient can strongly influence the other, also in a negative way! Nutrients always need to be added BEFORE the yeast.

Nutrisal yeast nutrientPowder. Contains diammonium phosphate. Recommended for smooth fermentation of fruit, vegetable and flower wines.Dosage: 3-6 g/10 l.

Art.no. Content002.004.0 100 g002.005.7 250 g002.007.3 1 kg

Cellvit An extract from the cell walls of yeast. A natural product that boosts mul-tiplication of yeasts and their capacity. Advantages: a quicker

start, an increase in alcohol production and lower final density. Suited for wine and beer.Dosage: 2-3 g/10 l, to be added BEFORE pitching the yeast.

Art.no. Content002.020.5 50 g002.021.4 500 g

NutrivitSpecial mixture of yeast nutrients, vita-mins (i.e. B1), minerals and micronutrients, in ideal proportions. Perfect for a smooth fermentation of all wines (and beers), especially country wines, wines made of concentrated juices and certainly neces-sary for all problematic fermentations.Dosage: 5-10 g/10 l.

Art.no. Content002.015.6 100 g002.016.4 1 kg

VitaDrive F3VitaDrive F3 is a biological activator and nutrient for dry selected pure yeasts during the rehydration process. Even at an early phase, VitaDrive F3 provides the yeast with essential amino-acids, micro-elements and vitamins. These are released from the naturally activated biomass of Vi-taDrive F3. For activation of the employed yeast, creation of a nutrient reservoir for a quick fermentation and for the an improvement of taste and aroma. It can be a help to prevent unwanted off-flavours during the aging process. Content: 1 kg.Dosage: for 1 kg of yeast, add 1 kg of VitaDrive F3 to the prepared rehy-dration suspension.

Wyeast nutrient blend Carefully combined mixture of vita-mins, minerals, amino acids, nitrogen components, phosphates and zinc. It increases the viability of yeast cells, promotes healthy yeast growth, reduces yeast’s 'lag time' (start time), improves fermentation and provides a higher level of attenuation (resulting in a lower final gravity). Suitable for wine and beer.Dosage: 1 g/10 l wort. 2 g/10 l juice. Dis-solve in a small amount of hot water and add to the wort or wine.


Yeast nutrients


002.100.6

002.105.5

002.106.3

003

42

The acidityof must/wine is always expressed in grams of tartaric acid/litre. In French books, you will find the acidity expressed in sulphu-ric acid ÷ 1.53. Acidity as tartaric acid = acidity as sulphuric acid x 1.53.

Lactol lactic acid 80 % Liquid. Recommended to increase the acidity of wines and beers. Also suitable for wine which has finished fermenting.Dosage: 12,5 ml/10 l increases the acidity with 1 g/l.

Art.no. Content003.002.3 100 ml (125 g)003.003.1 250 ml (312 g)003.005.6 1 l (1,25 kg)003.006.4 5 l

Mixacid mixed acids An ideal mixture of citric, tartaric and malic acid that stably increases the acidity of musts/wines.Dosage: 10 g/10 l increases the acidity with 1 g/l.


Citrol citric acid Powder.Dosage: 8,5 g/10 l increases the acidity with 1 g/l.


Tartrol tartaric acid Powder.Dosage: 10 g/10 l increases the acidity with 1 g/l.


Malox malic acidPowder.Dosage: 9 g/10 lincreases the aci-dity with 1 g/l.


Ascorvit ascorbic acid (vit. C) Used to prevent the oxidation of juices, wines and beers.Dosage: 0.5 g / 10 l juice or wine.

Art.no. Content003.035.3 50 g003.036.1 100 g003.037.9 250 g003.039.5 1 kg

Acids

weighing scales


003Desacid precipitated chalkThe most popular deacidifier! Contains extra pure calcium carbonate.Dosage: 6.5 g/10 l reduces the acidity with 1 g/l. Also precipitates oxalic acid in rhubarb:Dosage: 2 g/l of rhubarb juice.


Deacidifier FBN Compound deacidifier with a calcium carbonate, potassium carbonate and potassium tartrate base. Because of its composi-tion, deacidification takes place in a more balanced way than when using a simple deacidifier. This benefits the overall taste of the wine.Dosage: 15 g/10 litre reduces the acidity by 1 g/litre.


Desa FIW(potassium tartrate) The best deacidifier for grape wine. It only precipitates tartaric acid.Dosage: 15 g/10 l reduces the acidity with 1 g/l.


AcidexSpecial deacidifier for deacidifying in accordance with the double-salt method: the must is partially deacidified and then mixed with the rest of the wine. Malic acid will also be neutra-lised due to the strong deacidification.


KalinatPotassium bicarbonate based deacidifier. Specially intended for deaci-difying young grape wines. The deposition of the crystals can take seve-ral days but can be accelerated by cooling the wine to 4 °C. It is possible to decrease the acidity to 3 g/litre without any significant change in pH. Content: 1 kg.Dosage: 6,7 g/10 litre reduces the acidity by 1 g/litre.

When and how to use a deacidifier?Deacidification is best done as early as possible. Calcium carbonate is the most commonly used deacidifier. A great deal of frothing sometimes occurs on deacidification. You should therefore use a sufficiently roomy barrel/receptacle. Add the necessary quantity of deacidfier to the must, stir for a few minutes and leave to rest for a while. Stir again and once more leave to rest. Repeat this a few times until there’s no more CO2 formed (no sound of gas). Now leave every-thing to settle for 12-24 hours. Then siphon the must/wine, leaving the white layer at the bottom.

Art.no. Content003.135.1 5 kg003.134.4 25 kg

Neo-AnticidSpecial deacidifier for deacidifying in accordance with the double-salt method: the must is partially deacidified and then mixed with the rest of the wine. Malic acid will also be neutralised due to the strong deacidification.

Deacidifiers


003.140.1

003The use of enzymesYou hear the wildest stories about enzymes, so let’s clear up some facts. Unless indicated otherwise, the stated quantity applies at room temperature (20 °C) with a contact time of 12 hours. Every reduction of 7 °C in temperature can be compensated by doubling the dose. Every halving of the desired contact time can also be compensated by doubling the dose. The order in which the ingredients are added is extremely important, one ingredient can have a great influence on the effect of another – even an unfavourable one - so never add e.g. bentonites while the enzymes are still active. Leave at least 12 hours between adding enzymes and adding bentonite.

Zymex Color Special multi active enzyme (pectinase, cellulose and hemi-cellulose activity) in powder to extract more pigment and aroma from red fruit and grapes. Free of depsidase activity (prevents too much tannin and colloidal material being ex-tracted). Best kept in the refrigerator.Dosage: 4-8 g/10 kg of fruit or must at 20 °C with a contact time of 12 hours. Add immediately after the fruit has been crushed.


Zymex Aroma Special multi active enzyme (pecti-nase, arabinase and beta-glycosidase activity) in powder for more aromatic wines and distillates. The arabinase and beta-glycosidase activity releases aromatic components, bound to sugars, from the fruit/grapes. This results in more aromatic wines/musts. Can also be used in distilling. May lead to a slight loss of colour. Best kept in the refrigerator.Dosage: 4-8 g/10 litres of wine, to be added at the end of the fermentation.


Zymex liquid Pecto-enzym.Used for wine and fruit juices of pectin rich fruit. Breaks down the pectin in the fruit, increasing the juice yield and prevents cloudiness afterwards. Best kept in the refrigerator.Dosage: 4-8 g (ml)/10 kg of fruit or must at 20 °C with a contact time of 12 hours.

Zymex powder Pecto-enzym.Same properties as Zymex liquid. Easier to preserve. Best kept in the refrigerator.Dosage: 4-8 g (ml)/10 kg of fruit or must at 20 °C with a contact time of 12 hours.


Alfa-Amylase Liquid. This enzyme breaks down starch and prevents starchy wines or juices from becoming cloudy. Best kept in the fridge.Dosage: 2-4 g/10 l.

Art.no. Content003.081.7 25 ml003.083.3 100 ml003.084.1 1 l


Zymex Mash Highly concentrated liquid enzyme complex, specially developed for maceration of white wines. Its combined pectinase activity means that pectins are broken down. Colloidal matter is also well dissolved through proteinase activity, while beta-glycosidase activity releases bonded aroma components, benefiting the varietal specific aromas in your wine. Best kept in the refrigerator.Dosage: 1-4 ml/100 kg of must at 15 °C with a minimal contact time of 2-6 hours. Content: 100 ml.

Zymex 4000 Highly concentrated simple liquid enzyme for breaking down the pectin. Can reduce the pressing time to 50 % and increase the juice yield up to 10 %. Best kept in the refrigerator. Content: 100 ml.Dosage: 10 ml/100 kg of must at 15 °C, with a contact time of 1-2 h.

Enzymes


003.071.8

003.072.6

003

Trenolin Rouge DF Highly concentrated liquid enzyme com-pound. Increases the colour yield and the release of tannin from red grapes. Depsidase free. Best kept refrigerated.Dosage: 10 ml/100 kg must at 15 °C, with a contact time of 1-2 h.


Trenolin Bukett DF Highly concentrated liquid enzyme com-pound. Increases the aroma yield of grapes and fruit. Best added at the end of the fermen-tation. Depsidase free. Best kept refrigerated.Dosage: 10 ml/100 kg must at 15 °C, with a contact time of 1-2 h.


Art.no. Content003.212.9 100 ml003.213.7 1 l

Fructozym-P Highly concentrated liquid pectinase enzyme, especially for the enzyme treat-ment of soft fruit mash (blackcurrants, cherries, etc.). Best kept refrigerated. Content: 1 kg.Dosage: 50-200 ml/1000 kg of pulp or juice at 45-55 °C, with a contact time of 1-2 h.

Fructamyl-FCT Highly concentrated liquid amylase enzyme, designed spe-cially for the fruit juice industry. Breaks down the starch at low temperatures. Best kept refrigerated. Content: 1 kg.Dosage: 5-50 ml/1000 l juice at 20 °C, with a contact time of 2-4 h.

Fructozym ColorFructozym Color is a liquid, highly concentrated pectolytic enzyme preparation for making particularly colour intensive juices. The colouring matter is extracted from the mash and is preserved stabilized in the juice. Best kept refrigerated. Content: 1 kg.Dosage: doses depend on fruit type, degree of maturity, temperature and contact time. Standard guide values as undermentioned apply to a temperature of 40-50 °C and a contact time of 1-2 h.Black currants:150-300 ml/ 1000 kg mash. 20-50 ml/ 1000 l juice.Other berries:50-150 ml/ 1000 kg mash. 5-30 ml/ 1000 l juice.

Trenolin 4000 DF Highly concentrated simple liquid enzyme to break down pectin. Can reduce the pressing time by 50 % and increase the juice yield to 10 %. Best kept refrigerated.Dosage: 10 ml/100 kg must at 15 °C, with a contact time of 1-2 h.

Trenolin Mash DF Highly concentrated liquid enzyme complex, specially designed for maceration of white wines. Its combined pecti-nase activity means that pectins are broken down. Colloidal matter is also well dissolved through proteinase activity, while Beta-glycosidase activity released bonded aroma components, benefiting the varietal specific aromas in your wine. Best kept refrigerated. Content: 1 kg.Dosage: 1-4 ml/100 kg must at 15 °C. Minimal contact time: 2-6 h.

Trenolin Frio DF Highly concentrated and very active liquid pectolytic enzyme specially developed for cold maceration of fruit juices or must. Already starts working at 5 °C. Works very fast: 100 %pectin break down in 75 minutes at 8 °C! Improves the press quality of pectin rich fruit, supports the colour extraction in carbonic maceration and pulp fermentation, speeds up the pre-clarification of must.Dosage: 2-4 ml/100 kg at a temperature of 10 °C with a reaction time of 1-2 h.

Enzymes


003.201.2

003.208.7

003.500

003.501

003.507

004PectitestTo determine the presence of pectin in wine or juices. Easy to use. Mix 30 ml of pectitest into 10 ml of juice or wine. If flakes are formed after 15 to 20 minutes, pectin has been detected. Dispose of the poisonous liquid after the test! Content: 500 ml.


Art.no. Content004.025.3 100 g (for 200 litres wine)004.027.9 1 kg (for 2000 litres wine)


Art.no. Content004.035.2 25 g004.036.0 100 g 004.038.6 1 kg


Campden sulphitePowder. Contains potassium metabisulphite. It is used to prevent the oxidation of juice/wine/beer, to kill wild yeasts on fruit and to stop a fermentation process. Dosage: to sterilise must/wine: 1 g/10 l.Dosage to sterilise equipment: 1-2 g/l of water (+ citric acid 0,5 g/l). WARNING: when disinfecting materials, always use sulphite in combi-nation with an acid!

StabivitSpecially combined product for stabilising wines after fermenta-tion. Contains potassium metabisulphite, potassium sorbate and ascorbic acid in ideal proportions. Compound product = simple to use (no separate quantities to weigh). Not only does it prevent bottle fermentation but it also provides protection against oxidation and mould. The product may turn a bit yellow during storage and become granular but this does not impede its effectiveness.Dosage: 5 g/10 litres of wine, to be dissolved in a small amount of liquid and then mixed well with the wine.

Sorbistat potassium sorbateStabiliser, prevents the refermentation of wines and juices. Also used in dairy products. Granulated, easy to dissolve. In wine: always use this product with an equal dose of sulphite (CAMPDEN)!Dosage: 1-2 g/10 l.

SorbenPreservative liquid used to conserve freshly pressed juices and pickled vegetables. Contains potassium sorbate and sodium benzoate.Dosage: 3 ml/kg fruit (or litre juice).

MalostopPure and natural Lysozyme preparation to prevent a malolactic fermentation. Can be used for both red and white wines. Can also be used with higher pH values and to diminish the quantity of SO2 that's added during bottling.Dosage:• To postpone the malolactic fermentation: 1-2 g/10 litres will

postpone for 10-14 days.• To stop a malolactic fermentation in progress: 2 g/10 litres.• To prevent a malolactic fermentation completely: 3-5 g/10 l.

Obligatory labelling of allergens in wineAn EU directive compels obligatory labelling of certain additives used in winemaking. The use of sulphites in commercial wines for example, already need to be clearly labelled for some time now. From May 31, 2009, the use of derivates from milk and eggs will also need labbeling. So, if you are a commercial winemaker and if you are using treatment agents made from albumins, caseins or lysozyme (Malostop), it has to be mentioned on the label. (e.g.: 'contains sulphite, egg products and milk products'). Products based on gelatine don't have to be mentioned.

Additives for wine, juice & beer


013.125.0

004

Chemipro® ACIDArt.no. Content004.020.4 250 ml004.021.2 1 l004.023.8 5 l

Chemipro® CAUSTICArt.no. Content004.045.1 100 g004.046.9 500 g004.047.7 2 kg

Chemipro® OXIArt.no. Content004.055.0 100 g004.059.2 2 kg

Chemipro® CAUSTICThe original heavy duty cleaner, made from caustic soda and active chlorine. Not very environmentally friendly, but removes almost any dirt. Suitable for glass, plastic and stainless steel. Do not use on copper or soft steel. ALWAYS RINSE WITH HOT WATER AFTER USE.Dosage: 5 g/5 l hot/warm water. Leave to soak for 15 minutes to 1 hour. Rinse well afterwards.

Chemipro® ACIDAcid-based, no-rinse cleaner for all light duty cleaning in just one treatment (rinsing is not necessary if drained well!). Its hygienic cleaning power is not influenced by organic sub-stances. Suitable for all equipment except copper and steel. Also suitable for rinsing washable filter cartridges. Dosage: 1 % (250 ml makes 25 l of cleaning solution). Contact time: 5-10 minutes.

IodophorIODOPHOR has been known for years in the US as the preferred product for cleaning all wine making and beer brewing materials. It's an iodine based no-rinse hygienic cleaner. Very effec-tive: contact time is only 2 minutes. Very concentrated: use only 5 ml/10 litres. Easy to use: make solution, soak equip-ment for 2 minutes, leave to drain, rinse with clear water, ready! Do not use on copper, aluminium, silver, wood. Do not use on dirty equipment: first clean with a detergent.

Chemipro® OXITHE no-rinse, environmentally friendly cleaner for all light duty cleaning in just one treatment! Active oxygen minimizes con-tact time and guarantees hygienic cleaning. Rinsing after-wards is not necessary.Dosage: 4 g/litre hot water. Contact time: 2-5 minutes.

Cleaning or disinfecting?Cleaning and disinfection are indissolubly bound to eachother. Cleaning involves removing visible and invisible dirt and is done with a conventional detergent such as sodium triphosphate. Do not use any standard kitchen products (Dreft, Mr Clean, Cif, etc.). They are usually scented and obviously the scent can have a harmful effect on your wine/ beer. Disinfection involves killing bacteria, moulds, yeasts, etc. and is mostly done using a product made from active chlorine, hydrogen peroxide or iodine. Equipment must always be cleaned before it can be disinfected! There are also combination products on the market. Belgian and Dutch legislation prevents us from describing a product as a disinfectant without having it registered as a pes-ticide. For small companies, this is a wearisome and exorbitantly expensive process. Therefore you wont find ‘disinfectant’ on any single piece of our packaging.

Cleaning


Campden sulphitePowder. Contains potassium metabisulphite. It is used to sterilise equipment. WARNING: when disinfecting materials, always use sulphite in combination with an acid!Dosage: 1-2 g/l of water (+ citric acid 0,5 g/l).



004


Art.no. Description004.080.8 P3-alcodes 1 litre004.081.6 Nozzle

Art.no. Content022.007.9 10 pieces022.008.7 500 g (± 70 pieces)


Anhydrous SodaUniversal alkaline degreaser and cleaner. Also removes beer scale. Can be used for cleaning wooden barrels, removing labels, etc. Do not use on aluminium.Dosage: 30 g/10 l of hot water.Content: 1 kg.

Sulphur wicksFor sterilising wooden barrels, spaces, etc. Doesn't drip.Dosage: 1/2 wick per 100 l barrel space.

Caustic sodaIndustrial cleaning product. For instance, used in rinsing machines for bottles.Dosage: 10-20 g/l, let it soak for 5-10 min at 50-60 °C. Follow the safety regulations!

Cleaning brushes for wine & beer bottles, demijohns and pipettesComplete description on page 95.

TrisodiumphosphatePowder. For cleaning bottles and barrels.Dosage: 1 tablespoon/5 litre of hot water. Let soak for 15-60 minutes.

P3-alcodesLiquid decontamination agent based on alcohol. Fast acting decontamination agent for equipment that has already been cleaned. Applicable in the food industry. Particularly suitable for small surfaces and equipment. In a handy spray bottle.Use & dosing: no dilution required. Spray the equipment and allow to rest for se-veral minutes. Rinse with water.

Recognized in Belgium under number 3102 B. This approval number is only valid in Belgium!

P3-AseptoLiquid, alkaline cleaning and decontami-nation agent based on active chlorine. Widely used in the food industry. The product does not cause formation of foam and has excellent fat and pro-tein removal properties. Suitable for equipment such as washing and rinsing installations for baking, crates and components, circulation cleaning (CIP), cleaning of surfaces using spray systems. Applicable in the dairy industry, soft drink industry, breweries, wine cellars, etc. Suitable for stainless steel (AISI 304 and AISI 316) and plastics. Not suitable for aluminium. Content: 1 litre.Temperature: 20-45 °C.Contact time: maximum 60 minutes.Dosage: 1 %.Always rinse with water before and after using P3-Asepto.


Cleaning & stabilising products


004.074.1

004.085.7004.081.6

005






Art.no. Content005.012.0 20 g 005.011.2 100 g (Erbslöh)

Gelatine powderFor clarification of wines, juices, etc. Mostly used in combination with kieselsol (5 ml of kieselsol + 1 g of gelatine, to be added separately!)Dosage: 1-3 g/10 l wine. Dissolve in 5 x its amount of water while stirring continu-ously. Let it swell for 20 min. and add 5 x its amount of hot water again to dissolve.

Gelatine liquid 20%Specially used for clarification of wines, juices, etc. Preferably for use in combination with kieselsol (1 ml kieselsol + 1 ml gelatine, to be added separately). Clears quickly with little precipitation. Easier to use than the powder.Dosage: 2,5-5 ml/10 litres.

KieselsolSilicagel, used especially for clarification of wine, juices, etc. It is most commonly used in combination with liquid gelatine (1 ml kieselsol + 1 ml gelatine, to be added separately!) which results in a very fast action with little precipitation.Dosage: 2,5-5 ml/10 l.

Tannivin SuperbA special treated oak tan-nin for the improvement of the bouquet and the

body of wines. It has a harmonizing and colour stabilising effect without increa-sing the bitterness, this enables the use of higher doses. Can be added from the first siphoning.Dosage:Red wine: 1-20 g/100 l wine, according to personal taste.White wine: 1-5 g/100 l wine, according to personal taste.

TannoblancTannin compound, particularly suitable for white wines. It has very good antioxidant pro-

perties and a bouquet enhancing effect. Also has a slight fining action.Dosage: 0,5-1g/10 litres.

TannorougeTannin from sweet chestnut. Mainly usedfor red wines. Beside bouquet enhancing properties, also has

a stabilising effect on anthocyans (red pigments). Best added at the beginning of fermentation.Dosage: 1-3 g/10 litres.

KlarvitUniversal and instantaneous clarifica-tion liquid with 2 components (kieselsol, gelatine) for wine, beer and juices! Cla-rification in 6-24 hours. Creates a solid sediment. Contains 2 x 50 ml, enough for 110-220 l of liquid.



Liquid isinglassUniversal and natural clarifier for wine, juice and beer. Suitable for clarification at cold temperatures.Dosage: 2-5 ml/10 l.

Gelamost (= must gelatine Erbslöh) Liquid gelatine/casein derivative for pre-clarification of grape must to reduce polyphenols and catechins. Best added during or immedi-ately after the pressing of the grapes.Dosage: 50-200 ml/100 kg must.

Fining agents


005.056.7

005



Sekt klarSpecial product for making sparkling wines, improving the sedimentation of yeast in bottle fermentation. Prevents the yeast from sticking to the wall of the bot-tle and ensures a proper clearing after fermentation. Simplifies disgorging.Content: 1 kg.Dosage: 50-70 ml/100 litre wine. Added just before bottling.

CombigelLiquid compound fining agent made from gelatine, casein and isinglass. Spe-cially for fining young wines, also at lower temperatures. Mainly used in combina-tion with Blankasit.Dosage: 25-30 ml/100 litre + 2 x its volume of Blankasit. Add Combigel last.Content: 1 kg.

HausenpasteUniversal and natural clarifier for wine, juice and beer. Suitable for clarification at cold temperatures.Dosage: 2-5 ml/10 l.Content: 1 kg.

Klar-sol 30A transparent alkaline silica sol for clarification/fining in combination with a protein containing treatment agent (Gelita-Klar®, ErbiGel®, IsingClair-Hausenpaste, CombiGel®).Content: 25 kg.

MostgelatineLiquid gelatine/casein derivative for preclarification of grape must to reduce polyphenols and catechins. Best added during or immediately after the pressing of the grapes.Dosage: 50-200 ml/100 kg must.Content: 10 kg.

MostogelCasein-free, liquid combination of gelatin and PVPP for an early removal of disturbing polyphenols and cate-chins. Result: clearer wines, reduces the chance of UTA (untypical aging) and aids in the clarification afterwards. Dosage: 50-200 ml/100 kg must. To be added preferably during or right after crushing. Settles after 2-6 hours.

This product is an alternative for Most-gelatine which contains casein obtained from milk which is subjected to allergen labelling.

BlankasitAcidic silicagel for fining wines/juices. Blankasit is negatively charged and therefore reacts with positive charged colloidal substances. Best used in combi-nation with Combigel. Suitable for fining hard to filter wines (slimy, high colloid content).Dosage: 30-100 ml/100 l + ½ dose of Combigel. Add Blankasit first.

How do I know which fining agent to use?One of the most convenient methods, and still one of the best, is trial and error: take a number of samples from the wine to be fined and put them in test tubes. Add a few ml or grams of a different fining agent to each test tube. Another test tube of wine/juice with pecto enzyme and one with alpha-amylase (in starch rich fruit) are helpful. Leave to clear for a few hours and you will immediately see which fining agent gives the best result!

Fining agents


005.155.7

005.175.5

005.135.9

005.100.3

005.115.1

005


Art.no. Content005.105.2 1kg005.107.8 20 kg


Benton bentoniteSpecial quality bentonite for wine in granulated form. With

very high absorbing capacity. Also used for pre-clarification of wines and juices (must).Dosage: 1-2 g/l. Let it soak overnight in 10x its volume of water and add it after-wards.

Seporit eisenarmBentonite granules specially for pre-clarification of must: protein stabilisation, tannin reduction and elimination of fermenta-tion inhibitors (e.g. with botrytis infection). Can be removed before or after fermentation.Dosage: 100-200 g/100 l.Content: 5 kg.

Most-rein eisenarmCombination product for pre-clarification made from bentonite, gelatine and activated carbon. For eliminating pesticides and other disruptive substances (atypical aging flavours) in the must. Prevents any later developed ‘off-flavours’ such as a rotten egg odour (H2S).Dosage: 100 g/100 litre must, added to 3-5x its volume of water.After a little swelling time, add to the must and mix well! Thedeposited finings can optionally be removed before or after alco-

holic fermentation.

AlbuvinDried protein used for fining and flavour harmonisation in red wines. Removes polyphenols (flavonoids).Dosage: 4-16 g/100 l, dissolve in 10x its own volume of water while stirring very thoroughly. Siphon/filter the wine after a few days. Content: 1 kg.

Nacalit eisenarmA low-iron sodium-cal-cium bentonite for pro-tein stabilisation, tannin reduction and fining. Particularly suitable for wines or must with a high pH value and low acidity. Also suitable for pre-clarification or after pulp fermentation because Nacalit floc-culates (floats to the surface).Dosage: 50-100 g/100 l wine.

How to add bentonite?In order to maximise its effect, bentonite must always be allowed to soak: dissolve the quantity of bentonite required in 3 to 5 times its own volume of water. Then leave to swell for 6-12 hours! Pour off the excess water and dilute once again with a small amount of the wine that needs to be fined. Stir well and finally mix the bentonite solution thoroughly with the entire quantity of must/wine to be fined.

Fining agents

Venturi liquid injector SST NW-40For dosing and mixing clarifiers and other liquids into your wine tank in an easy way, simply by pumping. The venturi effect takes the clarifier out of your bucket and homo-genously blends it with the pumped wine (or juice or beer). Guarantees perfect mixing. Connection: NW 40.


005.250.6

005.140.9

005.174.7

005

Digital weighing spoon 300 gHandy gadget for weighing small amounts of powders and grains.Range: 0.1 up to 300 g (0.005 up to 10.5 oz). Gradations are digitally displayed on the spoon. Batteries included.

Digitale scale 500 gHandy model for accurate weighing of all sorts of ingredients! With clear LCD display.• Weighs up to 500 g per 0,1 g.• Tare function.• Counting function.• Automatic shut off function.• Dimensions: 120 x 90 x 25 mm.• Works on included 9 V battery (included).

Fining agents

Kupzit®-testThe Kupzit® test is used for the determination of the required amount of Kupzit® needed for the treatment of Böckser and the presence of mercaptan. To determine the right amount 2 tests are needed (coarse and fine). The dosage depends on the intensity of the sulphite odour/taste. The dosage of Kupzit® depends on the national legislation, E.U. regulations dictate a maximum dosage of 50 g per 200 liters of wine (in case of extreme deviations).This set – packed in a practical plastic casing – contains:• 1 Kupzit solution 100 ml• 1 syringe 5 ml (coarse test)• 1 syringe 5 ml (fine test)• 1 filter needle 20 ml• 1 filter holder• 1 filter (fiberglass)

Kupzit®

A combined product based on high quality bentonite and copper citrate for the treatment of Böckser and mercaptan. Thanks to the granulate form, the Kupzit has a strong odour absorptive power. Easy to dose. Dosage: 5-20 g/100 liters. This dosage is legally defined. E.U. regulations dictate a maximal dosage of 50 g/100 litres (in case of extreme deviations).Use the Kupzit test kit (013.191.2) to dertermine the dosage.Content: 1 kg.


013.109.4

013.102.9

013.191.2

006.074.9

006

Why should you use oak in wine?The use of oak during wine making will change some characteristics of your wine: taste, aroma, preservation and colour stability.3 ways to add these characteristics:• Maturation in oak barrels. To benefit of the specific advantages choose a barrel without a protective layer on the in-

side. Most decorative barrels have a paraffin layer and are mostly used for decoration but can also serve as storage or pouring wine or alcohol.

2 types of oak: American and French. American oak gives a fruity character to the wine, the French a more spicy touch.• The use of oak chips has a few more advantages. They don’t take up any space and are easily added to your wine.

Thanks to the large contact surface you don’t even have to add that much.• Alcohol based oak extract. Also very easy to add and quickly mixes with the wine which means you can immediately

test the wine sensorial.Tips:• Put the chips in a hop bag for easy removal after use.• Try adding chips to the mash. This way, your wine is better protected against oxidation (better colour stability and lon-

ger preservation)• For a special taste: try the sherry and whisky chips.• Why not experiment with oak chips in beer!

How much chips to use and how long to mature in the barrel? The more chips you add, the shorter the contact time.For wooden barrels, maturation time depends on how many times the barrel has already been used.

Taste & colour correcting products


006


Art.no. Content006.050.9 100 ml006.051.7 250 ml006.053.3 1 l006.055.8 25 l

Art.nr. Content006.005.3 25 g006.006.1 100 g006.008.7 1 kg (Erbslöh)

Oak chips AmericanAmerican oak chips add a more vanilla-like taste to your wine. Me-dium toasted chips can add almond and caramel flavour and are mainly used in light wines. Heavy toasted chips produce a more nutty and roasted flavour to wines and are mainly used in heavy and full-bodied wines.Dosage: 5-30 g/10 l wine.Contact time: a few days to 3 months. Can be added to the must or wine (or beer!).

Gerbinol superCompound product made from isinglass, albumin and gelatine for reducing or eliminating astringency and off-flavours originating from oxidation, roughly han-dled, over-pressed fruit/grapes or faults in fermentation. In case of serious flavour changes or faults, it can be used in combi-nation with Granucol. Treat with Granucol first and after 1 to 2 days, with Gerbinol Super. At low doses it can also be used for 'rounding' dry wines.Dosage: 0.5-2 g/10 litre, dissolve stirring firmly in 10x its own volume of water, then add to the wine that needs treatment while mixing thoroughly. Siphon after 2 to 3 days.

Oak-a-vinNatural oak extract of extremely high quality, originating in Limousin, France. This product changes the wine in just a few days, whereas a wooden barrel would take a few months.Dosage: For white wines: 2 ml/l. For red wines: 4 ml/l. Whisky, cognac and sherry up to 12 ml/l.

OenocyanineNatural colouring extracted from grape peel. For colouring overly light wines.May not be used in commercial wines!

Oak chips FrenchLetting your wine or beer age 'in oak' without an oak barrel? It can, thanks to these French Oak Chips with controlled, guaranteedquality and toasting. Less expensive than an oak barrel.Dosage: 5-30 g/10 l wine.Contact time: a few days to 3 months. Can be added to the must and the wine (or beer!).

Oak chips Sherry & WhiskyExclusively available at Brouwland: chips from originally used SHERRY OLOROSO barrels and used WHISKY barrels. Give a matchless aroma to your wine, beer or liqueur! You can use these chips in the same way as the classic oak chips: leave in contact with the wine, beer or liqueur for a few weeks during fermentation/riping. Regularly taste for follow-up of the taste evolution and most important: enjoy. Vacuum packed for maximal preservation of aroma.


Oak chips French MEDIUM toastArt.no. Content006.141.6 250 g006.142.4 1 kg006.140.8 22,7 kg

Oak chips French HEAVY toastArt.no. Content006.146.5 250 g006.147.3 1 kg006.145.7 22,7 kg

Oak chips Sherry OlorosoArt.no. Content006.160.6 250 g006.161.4 1 kg

Oak chips WhiskyArt.no. Content006.165.5 250 g006.166.3 1 kg

Oak chips American MEDIUM toastArt.no. Content006.151.5 250 g006.152.3 1 kg006.150.7 22,7 kg

Oak chips American HEAVY toastArt.no. Content006.156.4 250 g006.157.2 1 kg006.155.6 22,7 kg


006

Art.no. Content006.040.0 100 g006.041.8 250 g006.043.4 1 kg006.044.2 10 kg (Erbslöh)


Art.no. Content006.035.0 100 g006.036.8 250 g006.038.4 1 kg006.039.2 10 kg (Erbslöh)

Art.no. Content Description

006.064.0 2 kg Active carbon deodorising

006.068.1 20 kg Ercarbon GE (Erbslöh)

Art.no. Content Description

006.065.7 1 kg Active carbon decolourising

006.067.3 15 kg Ercarbon FA (Erbslöh)

Granucol FAActive vegetable carbon, granulated, special quality for wine. To remove or improve colour; takes

away the brownish colour (e.g. oxidation) but leaves the flavour intact. Has a high absorbency and easy to remove, thanks to the special granulated structure.Dosage: 1-3 g/10 l, to be added while stir-ring firmly. Remove after 1 day by sipho-ning/ filtering.

Active carbon decolourisingActive vegetable carbon in powder form. Must be dissolved before adding. It can also be mixed in a (kieselguhr) filter. Also suitable for creating filter beds to allow liquid to flow through, for instance to treatdistillates.Dosage: 1-3 g/10 l. Dissolve in a small amount of juice or water and ad the mixture to your wine or juice while stirring firmly. Remove after 1 day by siphoning/filtering.

AlcopurSpecial adsorbent minerals used for harmonising the bouquet of ready to drink liqueurs and spirits. Removes the raw aroma's of freshly distilled alcohol. Suf-ficient for 10-20 litres of liqueur.Easy to use: add to liqueur/alcohol and stir gently. Let it react for 1-3 days while tasting periodically. Siphon when the desired result is achieved. ALCOPUR does not dissolve in alcohol/liqueur, so can easily be removed!

Oenological oil Creates a protective layer and protects the wine against mould and oxidation. Deodorises (mould). It can be used in containers that are not completely filled (tapped demijohns) by pouring a layer of approximately 1 cm on the wine (it does NOT mix with the wine!). Also suitable for greasing equip-ment used for wine making.

Active carbon deodorisingActive vegetable carbon in powder form.Dosage: 2-10 g/10 l. Dissolve in a small amount of juice or water and add the mixture to your wine while stirring firmly. Remove after 1 day by siphoning/filtering.

Anti-mould tabletsFloating tablets that sterilise the air above the wine. Protects against mould and acescence and preserves wine in partially filled bottles. Content: 12 tablets.Dosage: 1 tablet/25 l, to be replaced every 3 weeks.

Granucol GEActive vegetable carbon, granulated, special quality for wine. Removes bad flavours and aromas (e.g. mould) but leaves the colour intact. Has a high absorbency and is easily removable

thanks to the special granulated structure.Dosage: 3-10 g/10 l. Add while stirring firmly. Remove after 1 day by siphoning/filtering.

MostfeinNatural, sweetened concentrate made from dates and other ingredients. Improves the flavour, increases acidity and sweet-ness.


Art.no. Content006.134.0 5 g006.135.8 50 g


Art.no. Content006.026.9 100 ml = 125 g006.027.7 250 ml = 315 g006.029.3 1 l = 1,25 kg006.025.1 5 l = 6,25 kg

GlycerineLiquid. Increases the viscosity and sweetness. Suitable for wine and beer. Of vegetable ori-gin. Not fermentable.

May not be used in com-mercial wines!


006.020.2

006

Art.no. Content006.010.3 100 ml006.012.9 1 l006.013.7 5 l

Anti-foamSilicon-based product. Prevents the for-mation of foam during distillation. Totally odourless, tasteless and completely neutral.


SensovinCompound powder made from potas-sium caseinate, polyvinylpolypyrrolidone (PVPP) and silicates for harmonising wines and correcting flavour problems such as abnormal aging flavours, off-flavours, oxidised wines, etc.Dosage: 5-60 g/100 l.Content: 1 kg.

MetagumMixture of gum arabic and metatartaric acid. Prolongs crystal stability (prevents/delays the deposition of tartaric acid crystals). Also stabilises the colour of red wines. Only carry out treatment with Metagum on stabilised wines (treated with Nacalit 005.105.2).Dosage: 10 g/100 litre, to be added 2-3 days before bottling. Dissolve in 20x its own volume of wine and let it rest for a few minutes. Then mix with the total quantity of wine that needs to be treated.Content: 1 kg.

FerroplexCombined product based on gum ara-bic and citric acid to prevent metal haze in wines. Dosage: 50 g/100 l wine.Content: 1 kg.

Polyclar VPure PVPP for the treatment of wine or beer. PVPP is an insoluble substance with a special surface structure which makes it highly adsorbent. Adding PVPP to the wine reduces the polyphenols without harming the structure of the wine. This results in more stable wines that are protected against oxidation for a longer period and preserve their bright colour and freshness. Using PVPP reduces the quantity of SO2 needed. May not be used in organic wines.Dosage: 15-40 g/100 l for normal treatments. 30-70 g/100 l for wines high in flavonoids.Can be added 2 hours before other finings are used. The PVPP then settles with the finings. Where only PVPP is used, filter after 1 day.Content: 1 kg.

HydrogumHydroGum is a liquid Arabic gum. A natural product derived from the juice of the Acacia Senegal tree. Odourless, stabilised with SO2 and citric acid. Is used to prevent turbidity by metals like copper and iron. Slows down the formation of crystals. Gives a fuller mouthfeel to the wine. Can also be used as colour stabi-liser for red and rosé wines. Dosage: depending on the type of wine between 40 and 100 ml/hl. Legally per-mitted up to 150 ml/hl.Content: 1 kg.

PrepurCompound product with cellulose, potassium caseinate and PVPP for preventive treatment of 'stressed' must (e.g. over-pressed, crushed with the stems, subjected to exces-sively long pulp fermentation, etc) Greatly reduces polyphe-nols and catechines. Add together with a pre-clarification agent. Dosage: 30-100 g/ 100 kg of must.Content: 2.5 kg.

TartarPure tartar. Is added to lighter coloured wines to carry out a natural cold stabi-lisation: chilling the wine to < 4 °C and adding a quantity of tartar (4 g/l) 'forces' natural precipitation of the tartar crystals. Reaction time: 4-6 hours, after which thewine needs filtering. Precipitating thetartar crystals in the tank prevents any precipitation of crystals in the bottled wine.



006.130.9006.125.9

006.075.6

006.076.4

006.077.2

006.127.5

006

Art.no. Content007.001.1 500 g007.002.9 1 kg007.003.7 5 kg007.005.2 25 kg



Art.no. Content007.066.4 250 ml (=325 g)007.065.6 1 l (=1,30 kg)007.067.2 5 l (= 6,46 kg)


White rock candyArt.no. Content007.083.9 500 g007.093.8 5 kg007.091.2 25 kg

Brown rock candyArt.no. Content007.082.1 500 g007.092.0 5 kg007.090.4 25 kg

Candi syrup 180-220 EBCArt.no. Content007.088.8 250 ml (=325 g)007.086.2 7 kg007.089.6 25 kg

SorbitolSorbitol powder. Not fermentable.Sweet-ness compared to sucrose (100) = 60.

Not allowed to be used in commercial wines!

Glucose (= dextrose, meritose, grape sugar)The ideal sugar for a full and faster fermentation without residual sugar. Also suitable for the preparation of kombucha. Sweetness compared to sucrose (100) = 74.3.

Sugar caneAdds a special taste to beer and wine.

Candy sugarThe original candy sugar used by many Belgian breweries. Adds a unique flavour to your beer. Also very suitable for wines, liqueurs and pastries or for making your own elder-berry syrup. Available in crushed white and brown rocks and as syrup.

LactoseNot fermentable. Ideal for sweeteningoverly dry wines. Sweetness compared tosucrose(100) = 16.


FructoseFor sweetening liqueurs, jams, etc.Sweetness compared to sucrose (100) = 173.

Sorbitol 70%Liquid sorbitol. The ideal sweetener for wines that have stopped fermenting. Non-fermentable. Easy to use.


Sugars

DarkArt.no. Content007.031.8 1 kg007.032.6 5 kg007.035.9 50 kg

LightArt.no. Content007.021.9 1 kg007.022.7 5 kg007.023.5 25 kg


16

32.5

50

74.3

97

100

173

Lactose

Maltose

Invert sugar (glucose + fructose)

Glucose

Honey

Sucrose (table sugar)

Fructose

A taste for sugarLactose, or milk sugar, is a sugar that’s present in the milk of all mammals, cow’s milk for instance contains 4-5% lactose. Lactose is present in almost every dairy product, but it can also be found in some tropical plants. Pure lactose forms large, hard crystals which are difficult to dissolve. Lactose is a disaccharide of galactose and glucose. It’s less sweet than sugars such as sucrose (table sugar/cane sugar/beet sugar) and glucose (grape sugar).During digestion lactose is broken down to the monosaccharides (galactose and glucose) of which it’s built. Some people aren’t capable of breaking down lactose because they lack these enzymes.As a result they are hypersensitive to lactose, this is called lactose intolerance. They cannot digest large amounts of lactose. If a person with this condition should drink a glass of milk they would feel nauseated.

Maltose is a reducing sugar which results in two molecules of sugar after hydrolysis. Almost every organism can break down maltose with the maltase enzyme. The formation of maltose and glucose in sprouting barley under influence of the amylase enzyme is very important during malting in beer brewing.

Invert sugar is a mixture of equal parts of (amount of molecules) glucose (grape sugar) and fructose (fruit sugar). Invert sugar is made from regular sugar (sucrose) by the influence of acids and enzymes.it’s industrially used as a sweetener. Invert sugar doesn’t crystalize as fast as sucrose and stays softer because of it. Pastry chefs use this quality for icings, etc. Invert sugar is also used to improve wine, champagne and liqueur and it’s also a substitute for honey since it largely contains the same sugar ratio.

Glucose is also known as grape sugar. The natural form (D-glucose) is also called dextrose, particularly in the food indus-try. It is one of the most important energy sources for the human body. Glucose is made by plants during photosynthesis.

Honey is a natural sweetener made by honey bees. The main ingredients are nectar, secretion product of living plant parts or extraneous substances of plant juice sucking insects on living plant parts. These elements contain several sugars, minerals and trace elements. The bees transform the nectar into honey by adding enzymes (diastase, invertase, cata-lase) and by vaporizing the excess damp of the nectar.Taste, smell and consistency (hardness and runniness) of honey vary according to the flower type. As the season pro-gresses the honey will hold more glucose and have a thicker consistency.

Sucrose or table sugar (sometimes called saccharose) is a disaccharide consisting of a glucose and a fructose element. It’s extracted from sugar beets, sugar cane or sugar palm by means of raffination. During that process the plant’s sugar is dissolved in hot water and refined by recrystallization and filtration.

Fructose is most commonly used as sweetener because it’s 2.5 times as sweet as glucose and about 1.7 times as sweet as sucrose. Most sugar free products however contain other sweeteners. First of all because for diabetics, fructose is equal to sugar limiting their diet just the same and secondly because modern sweeteners like aspartame and Acesulfame K are hundred times sweeter than sucrose without additional calories.Fructose is easier absorbed by the body than sucrose or glucose and the taste sensation is stronger and disappears faster than sucrose. Fructose also has the ability to amplify other flavours.For years fructose has been considered to be a save sugar for diabetics because it doesn’t lead up to a fast increase of the blood sugar concentration. Although fructose is absorbed much slower, opinions are changing because there are now indications that frequent use of fructose can even contribute to diabetes and related diseases.

Lactose

Maltose

Invert sugar (glucose + fructose)

Glucose

Honey

Sucrose (table sugar)

Fructose

Source(s) Wikipedia NL: 'Zoetmiddel fructose kan leiden tot diabetes en hartproblemen' Diabetesnieuws.be

011

Art.no. Type For barrel Ø x H For hole010.009.9 DP-0 up to 60 l 4 cm x 12,5 cm 9 mm010.010.7 DP-1 60-120 l 6,7 cm x 14 cm 17 mm010.011.5 DP-1A 200-500 l 8 cm x 20,5 cm 17 mm010.012.3 DP-2 500-1000 l 14 cm x 24 cm 23 mm

What does an airlock do?FILLING THE AIRLOCK WITH A LITTLE WATER makes it act as a kind of siphon, keeping the beer or wine away from the outsideair. No outside bacteria can get in, but because of the excess pressure, the carbon dioxide formed during fermentationwill be able to escape through the airlock. Twin-bubble airlocks are the cheapest but are harder to clean than the cylindricalversions. With volumes of 50 l or more, it's necessary to use a cylindrical airlock. The water in the airlock can evaporateand regular checking and topping up is necessary. If required, the airlock can be filled with a sulphite solution instead ofordinary water. Do this by mixing a pinch of sulphite and citric acid in a cup of water.

Airlock bubbler model with red capThe most popular airlock. Protects against flies, oxida-tion and contamination. Suitable for containers in the range of 1-50 l. Fits a 9 mm hole.

Airlock DuplexCylindrical model of excellent quality. Easy to clean. Obligatory for larger barrels.

Airlocks & bungs

Art.no. Description

017.630.5 Brewing/ fermentation bucket 30 l + tap and airlock

017.636.2 Replacement rubber

018.053.9 Tap with PVC backnut

010.001.6 Airlock

Brewing / fermentation bucket 30 lBucket in synthetic material, approved for food-use, with lid, tap and airlock! With a specially reinforced upper rim. In white polypropylene and therefore also suitable for hot liquids up to 100 °C. With litre graduation!

Art.no. Capacity Dimensions Ø x H017.750.1 30 litres 40 x 36 cm017.751.9 60 litres 40 x 61 cm017.752.7 120 litres 50 x 78 cm017.753.5 210 litres 56 x 97 cm

Seperate accessories017.755.1 Airlock 017.756.8 White tap017.758.4 Rubber ring for tap017.759.2.M Red screw top with hole017.759.2.Z Red screw top without hole

Plastic barrel roundEasy to clean, thanks to the large opening. The lid hermetically seals the container and is equipped with a hole for an airlock. Tap, bung, airlock and 1 hermetically sealing screw cap included... all at an unsurpassed price!


010.001.6

011

Rubber capWith Ø 9 mm hole for airlock. Fits around the neck of the bottle.

WECK capsSmall rubber caps to seal off bottles. Ideal for use with the Natursaft® steam juicer. The flexible rubber guarantees a hermetic seal and it ensures that no under-pressure occurs during the cooling process. This way there's no danger of im-ploding bottles. Safe and secure! Make sure that the inner dia-meter of the weck cap is at least 2 mm SMALLER than the outer diameter of the bottle! 10 per pack.

Rubber bung with 2 holesHigh model (8 cm) in red rubber. 2 holes of 9 mm for airlock and siphon.Diameter: 35/60 mm.

Silicone bungsBungs made of high-quality food-grade silicone. Resistant to high temperatures and leave absolutely no odour or taste. Very useful for closing flasks, casks, tanks, etc. or for use in a laboratorium. Also available with a 9 mm hole.

Ø top/bottom For demijohnsWithout

holeWith hole

9 mmWith hole

17 mm Height9 / 5 mm 011.061.9 - - 2 cm12 / 8 mm 011.070.0 - - 2 cm14,5 / 10,5 mm 011.062.7 - - 2 cm18 / 14 mm 011.063.5 011.038.7 - 2 cm22 / 17 mm 011.024.7 011.039.5 - 2,5 cm24 / 18 mm 2 L 011.064.3 011.071.8 - 3 cm27 / 21 mm Wine bottles 011.065.0 011.072.6 - 3 cm32 / 26 mm 5 L 011.025.4 011.040.3 - 3 cm35 / 29 mm 011.026.2 011.041.1 - 3 cm38 / 31 mm 011.027.0 011.042.9 - 3,5 cm44 / 36 mm 10 - 34 L 011.029.6 011.044.5 011.054.4 4 cm49 / 41 mm 011.030.4 011.045.2 - 4 cm55 / 47 mm 54 L 011.031.2 011.046.0 011.053.6 4 cm60 / 50 mm 011.032.0 011.047.8 011.055.1 4,5 cm65 / 56 mm 011.033.8 011.048.6 011.056.9 4,5 cm70 / 60 mm 011.034.6 - 011.057.7 5 cm75 / 65 mm 011.035.3 - 011.058.5 5,5 cm83 / 71 mm 011.036.1 - 011.059.3 6 cm92 / 79 mm 011.037.9 - - 6,5 cm

Rubber bungsConical bungs in grey rubber. Ideal to seal off containers with an airlock. They wear out much slower than rubber caps. Fits IN the neck of the container.

Rubber bungs & caps

Art.no. Type Ø For 011.020.5 nr. 1 23 mm Small bottles011.021.3 nr. 2 28 mm Wine bottles

Art.no. Type Ø For demijohn

011.001.5 no. 3 35 mm 5 litres011.002.3 no. 4 40 mm -011.003.1 no. 4A 50 mm 10-34 litres011.004.9 no. 5 60 mm 54 litres011.005.6 no. 6 65 mm -

Ø top/bottom Without hole With hole 9 mm17 / 22 mm 011.204.5 011.224.318 / 24 mm 011.205.6 011.225.121 / 27 mm 011.206.0 011.226.823 / 29 mm 011.207.8 011.227.626 / 32 mm 011.208.6 011.228.429 / 35 mm 011.209.4 011.229.231 / 38 mm 011.210.2 011.230.036 / 44 mm 011.212.8 011.232.641 / 49 mm 011.213.6 011.233.447 / 55 mm 011.214.4 011.234.260 / 70 mm 011.216.9 011.236.771 / 83 mm 011.219.3 -


011.067.6

012Which cork for what purpose?ALL our corks have been siliconised. Therefore, prior soaking of these corks is not necessary. Should you still want to do this, then immerse the corks for 10 minutes in a lukewarm solution of equal amounts of sulphite and citric acid to disin-fect them. Pat dry before use with a clean cloth.

NATURAL CORKS have a diameter of 24 mm. Attention: there are discount shops that trade in 23 mm and 22 mm corks. Don’t be misled. A diameter of 1 mm less = 10% less cork! The higher the quality, the longer the possible storage time of your wine. The lower the quality, the more holes, tears and other defects in the cork. When your budget is limited, you can take a lower quality and discard the corks with the most defects yourself.

AGGLOMERATED CORKS are made of compressed cork gra-nules. Contrary to what many people think these corks have a good consistent quality. They are harder than normal corks, and therefore their diameter has been reduced to 23 mm. They can only be used with standing corkers. A good cork screw is essential!

SYNTHETIC CORKS have a natural cork colour, a perfect shape, a very consistent density, and a neutral taste and odour. All this thanks to the use of high quality thermoplastic elastomers (in full accordance with the current EU guidelines as well as the american FDA requirements). Many hundreds of commercial wine makers AND breweries have already put their trust in these corks. If you too use them in the correct way (*), these corks will give you 100% satisfaction guaranteed.The main advantages are: • No cork taste (no TCA) or other flavour abnormalities • No crumbling of the cork • No cork dust • No leakage • No dehydration and therefore a better and lon-ger preservation of wine or beer flavours • Simple application on your existing installation • Does not break when uncorking the bottle. • Your bottles can be stored vertically, horizontally or upsidedown without any problems • Easy to uncork • No ab-sorption of wine or beer in the cork • attractive price/quality ratio • Easy to place back in the bottle after uncorking • 100% Recyclable • The beer cork and champagne cork models are inserted like the classic champagne corks and can resist a pres-sure of 12 bar.(*) user recommendations:Leave a gap of 15-20 mm between the cork and the liquid and only use a solid corker on base or an electrical corking ma-chine. The pressing blocks needs to close perfectly to avoid creases in the cork. The pressing blocks are best made of stain-less steel, chromium-plated or nylon.

TWIN-CORKS offer a CONSISTENT and very good quality. These corks consist of compressed cork granules, but are fitted at the top and bottom with a disc of natural cork. Therefore, the preju-dice against compressed cork is outdated. The benefits, on the other hand, are significant: • Constant density of the cork and, therefore, a constant ‘coun-ter pressure’ against the neck of the bottle resulting in a perfect seal. • The 2 cork disks have been treated, so that deviations in flavour are virtually excluded. • Normal ‘natural cork’ ap-pearance during the opening of the bottle. • Treated with sili-cone for easy uncorking. • Affordable and guaranteed quality in every shipment. • Length 39 mm fitted with normal cork disks for the cost-conscious winemaker. • Length 45 mm fitted with EXTRA quality disks for top quality without compromise!

Natural corks for wineQuality L x Ø Storage time 100 pieces 1000 piecesSuper 38 x 24 mm 4 - 5 years 012.051.9 012.052.71st qual. 38 x 24 mm 3 - 4 years 012.041.0 012.042.82nd qual. 38 x 24 mm 2 - 3 years 012.031.1 012.032.93rd qual. 38 x 24 mm 1 - 2 years 012.021.2 012.022.0Super 45 x 24 mm + 8 years 012.111.1 012.112.91st qual. 45 x 24 mm 6 - 8 years 012.101.2 012.102.02nd qual. 45 x 24 mm 4 - 6 years 012.091.5 012.092.33rd qual. 45 x 24 mm 2 - 4 years 012.081.6 012.082.4

TWIN-CORKS for wineType L x Ø Storage time 100 pieces 1000 piecesNORM 39 x 24 mm + 5 years 012.061.8 012.062.6EXTRA 45 x 24 mm + 10 years 012.131.9 012.132.7

Synthetic corks for wine and beerFor L x Ø Storage time 100 pcs. 1000 pcs. 2500 pcs.Wine 38 x 22 mm 8 years 012.066.7 012.067.5 012.068.3*Wine 42 x 22 mm 8 years 012.136.8 012.137.6 012.138.4Beer 43 x 25 mm - 012.216.8 012.217.6 012.218.4

Agglomerated corks for wineL x Ø Storage time 100 pieces 1000 pieces38 x 23 mm ‹ 2 years 012.071.7 012.072.545 x 23 mm ‹ 3 years 012.141.8 012.142.6

Corks

*packed per 3000 pieces.


012

Colour Ø x H 25 pieces 100 pieces 1000 piecesGold 28 x 18 mm - 012.282.0 012.283.8Gold 31,5 x 18 mm - 012.280.4 012.281.2Gold 31,5 x 24 mm 012.460.2 012.461.0 012.462.8Black 31,5 x 24 mm 012.420.6 012.421.4 012.422.2Green 31,5 x 24 mm 012.425.5 012.426.3 012.427.1Burgundy 31,5 x 24 mm 012.430.5 012.431.3 012.432.1Red 31,5 x 24 mm 012.435.4 012.436.2 012.437.0White 31,5 x 24 mm 012.440.4 012.441.2 012.442.0Yellow 31,5 x 24 mm 012.445.3 012.446.1 012.447.9Blue 31,5 x 24 mm 012.450.3 012.451.1 012.452.9Silver 31,5 x 24 mm 012.455.2 012.456.0 012.457.8

Colour Ø x H 1000 piecesSilver 28 x 15 mm 012.410.7Gold 31,5 x 24 mm 012.400.8Black 31,5 x 24 mm 012.401.6Green 31,5 x 24 mm 012.402.4Burgundy 31,5 x 24 mm 012.403.2Red 31,5 x 24 mm 012.404.0White 31,5 x 24 mm 012.405.7Yellow 31,5 x 24 mm 012.406.5Blue 31,5 x 24 mm 012.407.3

Colour 25 pieces 100 pieces 1000 pieces 4500 piecesRed 012.370.3 012.371.1 012.372.9 012.373.7Blue 012.375.2 012.376.0 012.377.8 012.378.6

Pilferproof capsuler with handleProfessional electric tabletop model, with handle.Capacity: up to 300 bottles/ h. With standard PP31.5 head. Other heads available upon request.

Pilferproof capsuler with press-buttonProfessional electric ta-bletop model, with push button. Capacity: up to 300 bottles/hour. With standard PP31.5 head. Other heads available upon request.

Unthreaded pilferproof capsulesThese fit on all bottles with standard turning caps (cfr. Martini). For these unthreaded caps, you can use pilfer proof machines like ref. 020.081.6 or 020.082.4.

Pre-threaded pilferproof capsulesFit on all bottles with standard turning caps (cfr. Martini). These pre-threaded capsules al-low you to close bottles without fancy and expensive equipment. The use of a small tongs (ref. 020.079.x) is sufficient.

Art.no. Description020.079.28 PP tongs Ø 28 mm020.079.315 PP tongs Ø 31,5 mm

Manual pilferproof tongsWith a simple squeeze of these tongs you can seal the lower sealing ring of threaded PP caps. Suitable for screw-caps with Ø 28 mm or 31,5 mm, with both 18 mm and 24 mm depth.

Pilferproof capsules & screw caps

Plastic screw capsThese plastic screw caps mca 28 x 15 mm with signet ring fit on most glass and plastic (PET) bot-tles. The plastic caps can easily be placed on the bottles manually. They are an excellent alterna-tive for the PP28 capsules which need the use of a machine.


020.081.6

020.082.4

012

104

Champagne corks with cork slicesArt.no. Ø x H Number012.210.1 30,5 x 48 mm 100 pieces012.211.9 30,5 x 48 mm 1000 pieces

Art.no. Number012.151.7 10 pieces012.152.5 100 pieces012.153.3 1000 pieces

Art.no. Number 012.214.3 100 pieces012.215.0 1000 pieces

Champagne/ beer corks agglomeratedIn pressed cork. Fits standard cider, sparkling wine and champagne bottles. With 2 natural cork slices at the bottom, treated for TCA. Use 020.025.TS3 or 020.022.0 for the champagne corks. Beer corks can be corked with 020.016.4.

Altec beer corksTechnological corks of very high quality, made of the most noble parts of cork (suberine) which are ground and pressed together with polyurethane. Guarantees a perfect seal of your beer/cider bottles and prevents possible TCA contamina-tion. Dimensions: 44 x 25.5 mm.

Port corkWith black plastic head (Ø 29 mm), for all nor-mal wine/port bottles. Total height: 29 mm, Ø cork: 20 mm.Ø plastic head: 29 mm.

Art.no. Number 012.237.4 50 pieces012.236.6 100 pieces012.238.2 1000 pieces


Art.no. Number 012.276.2 100 pieces012.277.0 1000 pieces

Champagne wire cagesEasy to fit. Suitable for all regular cham-pagne bottles.

Champagne wire cages with cap for beer corksBlack cap with silver coloured wire.H x Ø lid: 38 x 26.5 mm.

Champagne wire cages with capFor normal champagne bottles with champagne stopper. H x Ø lid: 38 x 30 mm.

Cage wirer pull modelEffortlessly wires hundreds of cages with-out any effort. Sturdy model, intended for regular use.

Novita cage wirerSimple and very useful device. Indispen-sable for smoothly tying up your cages.

Champagne cages & corks

Ti Tappo corker/cage wirerCork your champagne & wine bottles in an instant: with the Ti Tappo cork device you can simultaneously cork the bottle and tie up the champagne wire cage with just one pull on the lever.• Quick, easy and accurate placing of corks!• Versatile unit: suitable for plastic champagne & wine corks

(Ø 22 or 23 mm).• Ideal for tying up champagne wire cages.• Suitable for both standard and magnum bottles.• Durable: unit in galvanized steel.• Dimensions: 25 x 25 x 45 cm.• Weight: 5.3 kg.

Art.no. Number 012.216.8 100 pieces012.217.6 1000 pieces 012.218.4 2500 pieces

Synthetic beer corks43 x 25 mm

aluminium capsules


020.105.3

020.019.6

020.106.1

012

73Art.no. Number 012.230.9 25 pieces012.231.7 100 pieces012.232.5 1000 pieces


Champagne underbungsTo be used with 29 mm crown corks. For collecting the yeast during the second fermentation. Simplifies the disgorgement.

Plastic champagne corks SuperWith 5 deep side grooves which prevent the corks from escaping. Open at the bot-tom. Suitable for wine bottles and cider/champagne bottles.

Plastic champagne corksare very useful for short storage. The corks are reusable, which makes them profitable. Also suitable for e.g. beer in champagne bottles. Art.no. Ø bottom/top

012.158.2 27/32 mm012.160.8 25/30 mm012.161.6 30/35 mm012.162.4 35/40 mm012.163.2 40/45 mm012.164.0 45/50 mm012.165.7 50/55 mm012.170.7 55/60 mm012.171.5 60/65 mm012.172.3 65/70 mm012.195.4 115/120 x 33 mm

Crown caps 26 mmColour 100 pieces 1000 pieces 10.000 piecesGold 012.200.2 012.201.0 012.202.8Black 012.246.5 012.247.3 012.266.3Orange 012.248.1 012.249.9 012.265.5Red 012.250.7 012.251.5 012.260.6Blue 012.252.3 012.253.1 012.261.4Green 012.254.9 012.255.6 012.262.2Silver 012.256.4 012.257.2 012.263.0White 012.258.0 012.259.8 012.264.8

Crown caps 29 mmColour 100 pieces 1000 pieces 7000 piecesGold 012.205.1 012.206.9 012.204.4Black 012.348.9 012.349.7 012.365.3Red 012.350.5 012.351.3 012.360.4Blue 012.352.1 012.353.9 012.361.2Green 012.354.7 012.355.4 012.362.0Silver 012.356.2 012.357.0 012.363.8White 012.358.8 012.359.6 012.364.6

Conical corksHeight: 30 mm. Per piece.

Crown capsNone of our crown caps are sterilizable.Crown cap 26 mm:Crown caps with plastic lining. Suitable for all regular beer, milk and soda bottles.Crown caps 29 mm:For champagne bottles with crown cap edge. Needs a crown capper with 29 mm head.

Small conical corksSmall conical corks for all kinds of small decorative bottles.

Art.no. Ø bottom/top Number012.315.8 23 x 26 mm 10 pieces012.316.6 23 x 26 mm 100 pieces012.317.4 21 x 24 mm 10 pieces012.318.2 21 x 24 mm 100 pieces012.319.0 19 x 22 mm 10 pieces012.320.8 19 x 22 mm 100 pieces012.321.6 17 x 20 mm 10 pieces012.322.4 17 x 20 mm 100 pieces012.323.2 15 x 18 mm 10 pieces012.324.0 15 x 18 mm 100 pieces012.325.7 13 x 16 mm 10 pieces012.326.5 13 x 16 mm 100 pieces012.327.3 11 x 14 mm 10 pieces012.328.1 11 x 14 mm 100 pieces012.329.9 9 x 12 mm 10 pieces012.330.7 9 x 12 mm 100 pieces

Conical corks & crown caps

champagne bottles


013

0

5

10

15

20

22°25

30

Hydrometer with 3 scalesThe ideal hydrometer for all wine and beermakers. With 3 coloured scales: density, sugar content and potential alcohol degree. Range: 0.990-1.170 S.G. 0-360 g/l sugar. 0-20 % vol. pot. alcohol con-tent. Large accurate model. Length: 26 cm. Needs a glass measu-ring cylinder of 200 ml (014.023.6), 250 ml (014.005.3) or a plastic measuring cylinder.

Digital refractometer 0-230 Oe + 0-50 BrixDetermine the density of your liquids in 2 seconds! This digital refractometer is suitable for must, wort and juices. Delivered with a 9 volt battery. • Scale: 0 to 50 % Brix / 0 to 230 °Oechsle / 0 to 42 °kmw / 0 to 80 °C (32 to 176 °F).• Lecture: 0.1 % Brix / 1 °Oechsle / 0.1 °kmw / 0.1 °C (0.1 °F).• Precision: ±0.2 % Brix / ±1 °Oechsle/±0.2 °kmw /±0.3 °C (±0.5 °F).• Calibration: automatic with demi water.• Compensation of the temperature (ATC): automatic from 10-40 °C.• Measuring time: 1.5 seconds.• POWER SUPPLY: 9 V battery, sufficient for about 5000 measure-

ments.• Weight: 420 grams.

RefractometersRefractometers are optical precision instru-

ments that determine the density of a liquid by the refractive index, with only a few drops! Suitable for

juices, wort, honey, etc. Also for use in the vineyard. Accurate yet simple to use: just place a few drops of liquid on

the prism, point the refractometer towards a light source and you have an immediate reading of the density. They are supplied with box, screw-

driver for easy calibration and pipette.

Digital dissolved oxygen meter DO-600Digital DO meter for professional use, stick model to measure the amount of dissolved oxygen in beer, wort, wine, etc.• Large display with DO and temperature rea-

ding.• Reading DO in % saturation, ppm concentra-

tion or mg/litre.• Built-in thermometer and ATC (automatic

temperature compensation) 0-50 °C.• Automatic self-calibration of the electrode.• Salt and altitude correction possible.• Memory for 25 readings: DO and

temperature.• Replaceable electrode and membrane.• DO range: 0-20 mg/l (ppm)/0-200%.• Temperature range: 0-50 °C/32-122 °F.• Accuracy: ± 0.01 mg/l (ppm) / ± 0.1%.• Water resistant (IP67).• Auto power off after 10 minutes.• With protective cover for the electrode, re-

placement membrane and 4 Li-ion batteries CR2032.

• 1 year warranty on the meter, 6 months war-ranty on the electrode.

Art.no. Scale Graduation Use ATC*013.042.7 0-18 °plato 0,1 % Beer x

013.033.6 0-170 °Oe0-25 % vol.

0.2%1° Wine x

013.041.9 0-32 % brix 0,2% Universal x013.035.2 28-62 % brix 0,2% Juices x013.044.3 45-82 % brix 0,2% Syrups

013.032.8 12-27 % water58-90 % brix 0,2% Honey

013.047.6 0-80 % vol 1,0% Alcohol**

Art.no. Description 013.135.9 DO-600013.136.7 Membrane kit (6 pieces)

Density measurementGlass hydrometers follow the ‘principle of Archimedes’: Any object, wholly or partially immersed in a fluid, is buoyed up by a force equal to the weight of the fluid displaced by the object.The gram is the mass of 1 cubic centimeter (1 cc or 1 ml) of pure water. There are a few units used for sugar measurement that have a direct relation with a weight unit.Other units however have a connection with the density or specific gravity. The specific gravity is the weight per unit of volume (g/cm³). The specific gravity of pure water is 1 g/cm³. The s.g. of water is 1 (1.000).

Density measurement

*ATC = automatic temperature correction** only for measuring alcohol/water mixtures.


013.007.0

013.048.4

013

Art.no. Description 013.049.2 Complete set013.054.2 Glas cylinder 20 ml


Vinotest acidometerArt.no. Description013.060.9 Complete set013.061.7 Measuring cylinder

Vinotest reagentiaType 100 ml 1 litreBlue indicator 013.063.3 013.263.9Alcalic indic. 013.064.1 013.264.7Starch - acid 013.065.8 013.265.4Odic - iodat 013.066.6 013.266.2Acid indicator 013.067.4 013.267.0

AcidometerComplete set for an easy and quick determination of acidity in red and white wines: measure some wine in the cylinder, drip blue indicator in the wine until the colour turns blue, read the acidity level imediately! Contains 1 special measuring cylinder, 1 bottle of Vinoferm® blue indicator and litmus paper. Very easy to use. Also suitable for the determination of free sulphite with the help of an iodic solution (013.056.7).

Burette with automatic zero-pointVery suitable to determine aci-dity quickly and accurately with Vinoferm® blue indicator. Allows you to add water to the wine you want to measure, without correction! With ‘Colordur’ mark for easy reading.Range: 0-25 gram acidity/l.Division per 0.1 gram.

Litmus paper neutralFor the Vinoferm® acidometer. To check if the added amount of blue indicator is correct. Orange colouring = too little indicator. No colouring = OK. Blue colouring = too much indicator added.Content: 20 strips.

Blue indicatorIndicator to measure acidity with the Vinoferm® acidometer. Guaranteed quality!

Vinotest acidometerComplete set with 5 indicators of 100 ml and a special measuring cylinder. With carrying basket. More accurate than 013.049.2. With 3 coloured scales: for determining the total acidity, the amount of free sulphite and the total amount of sulphite.

ATTENTION: this product is only sui-table to determine the amount of free sulphite (SO2), in wines without ascorbic acid.

What is pH?pH is the measurement of the concentration of free hydrogen ions in a liquid. The pH of pure water is 7. Liquids with a larger concentration of hydrogen ions than water are acid and have a pH value less than 7. Liquids with a lower concentration of hydrogen ions on the other hand, are base and have a pH value higher than 7. The pH scale runs from 1 to 14.

Can I measure the pH instead of the acidity of the must? No! In winemaking, the acidity is the representation of the amount of grams of acid in your wine/juice, usually expressed in grams of tartaric acid per litre. This can only be measured with a special indicating solution like Vinoferm® blue indi-cator. You can, however, use a pH-meter in combination with the blue indicator: instead of adding blue indicator until the colour turns blue, add blue indicator until a pH of 7.00 is obtained. This method is more accurate and gives better readings for, amongst other things, red juices! The combination pH-meter, blue indicator and an automatic burette is a professional set-up for accurately measuring acidity.

Acidity measurement

Iodic solutionFor the determination of the amount of free sulphite (SO2), with the use of the Vinoferm® acidometer 013.049.2. Content: 100 ml.

ATTENTION: this product is only suitable to determine the amount of free sulphite (SO2), in wines without ascorbic acid.


013.056.7

013.057.5

014.243.0

013

Art.no. Description013.120.1 Solution pH 7,01013.121.9 Solution pH 4,01013.079.9 Set: pH 7,01 + pH 4,01

Storage solution forpH electrodeSuitable for all electrodes. Prevents staining and degradation of the elec-trodes. Content: 100 ml.

pH calibration solutionsFor regular calibration of electronic pH-meters. 2 types of solutions:• pH 4.01• pH 7.01Content per bottle: 100 ml.

PH-meter / magnetic stirrer tabletop All-in-one tabletop pH meter with features such as a built-in beaker holder, beaker-top electrode holder and 3-in-1 pH and temperature sensor. Also equipped with an internal magnetic stirrer activated from the instrument’s keypad. This instrument also has an extended pH range of -2.00 to 16.00, dual-level LCD with icons for stability and buffer recognition, automatic pH calibration with 2 sets of memo-rized buffers, Celsius or Fahrenheit temperature range and automatic temperature compensa-tion from -5 to +105 °C. Works on battery power and 12 Vdc-adaptor (included).

Precision pH meter PH110Very precise state-of-the-art digital pH meter, stick model for professional use. With refillable electrode and the following features:• Built-in thermometer (°C/°F).• Automatic temperature corrections (ATC) from -5 °C to 90 °C.• Digital display of the pH AND temperature with stabilisation indication.• Easy 2 or 3 points calibration with auto recognition of the calibration fluid.• Refillable, flat electrode, also for pH measuring of solids and semi-solids (skin,

meat, cheese, etc.). The electrode only has to be replaced if its damaged! Refilling the electrode expands it’s life span!

• RENEW function: alerts when the electrode needs to be replaced.• CAL function: alerts when the electrode needs to be calibrated.• MEMORY for 15 readings: pH and temperature.• HOLD function.• Scale pH: 0.00-14.00 pH, 0-90 °C.• Scale temperature: -5-90 °C/25-194 °F.• Accuracy: ± 0.01 pH, ± 1 °C.

• Water-resistant (IP67).• Auto power off after 10 min.• With protective cover for the electrode, replacement membrane, instructions, 4 Li-ion batteries CR2032.• 1 year warranty on the meter, 6 months warranty on the electrode.

Art.no. Scale Division013.071.6 pH 1-12 universal 1,0 pH

013.073.2 pH 2,8-4,6 wine/kombucha 0,2/0,3 pH

013.074.0 pH 3,8-5,5 beer 0,2/0,3 pH013.075.7 pH 5,2-6,8 beer 0,2/0,3 pH

pH-stripsTo measure the pH of juice, wine, beer, kom-bucha,... or to determine the acidity with the acidometer. Packed per 20 strips with built-in colour scale! Reading per 0.2/0.3 pH.

Hardness stripsDetermine the hardness of your brewing water yourselve. Easy to use: dip the strip in water, wait 1 minute and read the hardness! Graduation: 0/5/10/15/20/25 °D (German de-grees). 10 strips per pack.

Art.no. Description 013.115.1 PHSCAN30013.116.9 Replacement electrode

pH-meter PHscan30Practical and precise pH meter in a water-

resistant casing. With a clear display and a replaceable electrode!

• 2 points AUTO-calibration with push button • ATC (Automatic temperature correction) from 0 °C

to 60 °C, with temperature indication.• Replaceable electrode.

• pH reading: per 0.01 ph. Accuracy: +- 0.05 pH.• With HOLD function.

• Auto power off after 8 min.• Needs 3 LR44 button batteries (included).

• Dimensions: 180 x 35 mm.

pH measurement

Art.no. Description 013.130.0 pH-meter PH110013.131.8 Electrode liquid013.132.6 Replacement electrode


013.072.4

013.084.8

013.117.7

013

44

Art.no. Scale 013.025.2 0 - 100 % vol

013.026.0 0 - 100 % vol with thermometer

013.028.6 0 - 35 % vol013.029.4 70 - 100 % vol013.030.2 35 - 70 % vol

Malligand ebulliometerFor a more accurate alcohol determination. Professional device, recognized by Excises.Only suitable for wines. Not suitable for sweet aperitifs.

AlcoholmeterOnly for alcohol/water mixtures. Not for wines and sugared liqueurs.

Vinometer FIWLess expensive model than 013.039.3, but more difficult to read and less precise. Accurate to 2 % vol. Scale 0-25 % vol.

Precision vinometer 4°-15°Decorative grape design. For a simple and quick alcohol determination of wines that completed fermentation: a few drops are sufficient! Not suitable for sweet aperitifs. Scale: 4-15 % vol. Prismatic capillary with blue background for an easy reading, also with white wines! Accurate to 0.5 % vol.

Alcoholmeter AlkodestProfessional alcohol meter with thermometer. Specially designed for use with ALKODEST. Can also be used as a separate alcohol meter. Length: 34 cm.

Wine scalewith thermometerFor accurate alcohol and residual sugar determination, also during fermentation. Based on the principle of double density measuring: first measuring with alcohol, second measuring without alcohol (after evaporation). Needs a 250 ml mea-suring cylinder. Length: 31 cm.

AlkodestProfessional device for determing the alcohol content and specific gravity in ALL alcoholic drinks (wine, beer, sparkling wine, liqueur, etc.) by means of distillation. Excise recognised method in compliance with to EU rules 1108/825. The distillation (± 20 min.) proceeds au-tomatically. No chemicals are used, this keeps the expenses very low. Very accurate: 0.1 % vol! Alcohol meter not included.

Alcohol measurement

Art.no. Scale 013.038.05 0 - 5 % vol013.038.510 5 - 10 % vol013.038.1015 10 - 15 % vol013.038.1520 15 - 20 % vol013.038.2025 20 - 25 % vol013.038.2530 25 - 30 % vol013.038.3035 30 - 35 % vol

Art.no. Scale 013.038.3540 35 - 40 % vol013.038.4045 40 - 45 % vol013.038.4550 45 - 50 % vol013.038.5055 50 - 55 % vol013.038.9095 90 - 95 % vol013.038.95100 95 - 100 % vol

beakers


013.037.7

013.039.3

013.040.1

013.036.9

013.020.3

013.084.8

013

44

Quantofix® chlorineQuantofix® Sensitive Chlorine are strips for the semi quantitative determination of chlorine in solutions. They can be useful to measure the concentration of chlorine in the asepto solu-tion before and after cleaning. Content: 100 strips.Scale: 0,1-10 mg/l Cl2.Easy to use:• Immerge the strip into the

testing solution for 1 second.• Shake to remove excessive

liquid.• Wait for 15 seconds.• Compare the testing area to

the colour scale.

Quantofix® peracetic acidQuantofix® Sensitive Chlorine are strips for the semi quantitative deter-mination of peracetic acid in solutions. Peracetic acid is used as an ecological disinfectant in the food and beverage industry but also in the pharmaceutical and cosmetic field as well as in medicine. This test is useful to control the concentration of peracetic acid in disinfectants and after the rinsing. Content: 100 strips.Scale: 5-500 mg/l peracetic acid. Colour graduations: 0-50-100-200-300-400-500 mg/l peracetic acid.Easy to use:• Immerge and move the strip into the testing

solution for 15 seconds.• Shake to remove excessive liquid.• Check and compare the values with the colour scale.

Bentotest® set with caseBentotest® – designed by Dr. L. Jakob – is the reference for a simple and fast method to identify thermo unstable proteins. Bentotest is used to determine the necessary amount of bentonite for clarifying wines and juices. This set – packed in a handy plastic case – contains:• 2 Bentotest flasks.• 3 Erlenmeyer flasks.• 3 plastic funnels.• 1 plastic measuring cup.• 1 pipette.• 10 folded filters.• 250 ml Bentotest solution (colourless) for white wines.• 250 ml bentonite mix.

Art.no. Description 013.012.0 Bentotest® set with case013.013.8 Bentotest® solution for red wine, 250 ml013.014.6 Bentotest® solution for white wine (colourless), 250 ml013.015.3 Bentotest® solution for white wine (yellow), 250 ml013.017.9 CA bentonite suspension, 250 ml013.018.1 NA-CA bentonite suspension, 250 ml

P3-AseptoLiquid, alkaline cleaning and de-contamination agent based on ac-tive chlorine. Widely used in the food industry. The product does not cause formation of foam and has excellent fat and protein removal properties. Suitable for equipment such as washing and rin-sing installations for baking, crates and components, circulation cleaning (CIP), cleaning of surfaces using spray systems. Applicable in the dairy industry, soft drink industry, breweries, wine cellars, etc. Suitable for stainless steel (AISI 304 and AISI 316) and plastics. Not suitable for aluminium. Content: 1 litre.Temperature: 20-45 °C.Contact time: maximum 60 minutes.Dosage: 1 %.Always rinse with water before and after using P3-Asepto.


Bentotest®

laboratory


013.291.0013.290.2

004.085.7

013

Art.no. Description 013.140.9 Galileo 28 cm, MIXTE GOLD013.141.7 Galileo 33 cm, MIXTE GOLD013.142.5 Galileo 44 cm, MIXTE GOLD013.143.3 Galileo 62 cm, MIXTE GOLD*013.144.1 Galileo 33 cm, SILVER013.145.8 Galileo 44 cm, SILVER

Thermometer GalileoVery original thermometer by an invention of Galilei Galileo (1564-1642). Depending on the temperature, the glass bulbs in the thermometer rise or sink. The actual temperature is shown by the lowest of the upper floating glass bulbs. Principle: the density of the liquid changes according the temperature.

Mercury thermometersBecause of the danger that mercury poses to the environment, for some time now the EU has prescribed a phase-out scenario for all instruments containing mercury. Therefore it is now forbidden to sell thermometers with mercury filling within the EU.

Minimum-maximumthermometerDisplays the current temperature as well as the highest and lowest temperatures

which are reached. Plas-tic housing with little roof.

With button to reset the minimum and maximum temperatures. Dimensions: 6 x 23 cm.

Digital scale Primo silver 5 kgHigh quality weighing scale with digi-tal read-out. With tare-function and automatic shut-off. Capacity: 5 kg, with increments of 1 gram. Batteries included. Easy to use with 2 buttons.

Digital scale 100 kgScale with stainless steel weighing plate. 30 x 30 cm. Very suitable for weighing your malts, etc. Calibration not possible. Not fit for commercial usage. Capacity: 100 kg. Increments of 50 grams. AC/DC adaptor included.

Digital scale 500 gHandy model for accurate weighing of all sorts of ingredients! With clear LCD display.• Weighs up to 500 g per 0,1 g.• Tare function.• Counting function.• Automatic shut off function.• Dimensions: 120 x 90 x 25 mm.• Works on included 9 V battery (included).

Digital weighing spoon 300 gHandy gadget for weighing small amounts of powders and grains.Range: 0.1 up to 300 g (0.005 up to 10.5 oz). Gradations are digitally displayed on the spoon. Batteries included.

Weighing scales

* NO delivery by package service.


013.102.9

013.109.4

013.085.6

013.104.5

013.108.6

013

ThermometerChecktemp DipDigital thermometer with a clear display and a built-in calibration at 0 °C. Equipped with a special encased SST sensor which can be submerged entirely. Range: -20 up to +100 °C. Scale: 0.1 °C. Precision: ± 0,3 °C. Wire length: 3 meters. AAA battery included.

Digital pocketthermometerHandy pocket model. Stain-less steel probe (12 cm) with sharp tip. Range: -50 °C to +150 °C. Immediate reading to 0.1 °C! Pocket- clip inclu-ded. Coin cell battery included.

Thermometer digital + alarmDigital thermometer with long separate stainless steel probe and 135 cm cord. With waterproof hou-sing. Extensive measuring range: -50 °C tot +300 °C. Division: 0.1 °C. Reading in °C or °F. With alarm and min/max memory. AAA Bat-teries included.

Lab thermometerClassic model, long and narrow, with eye hook. Contains red alcohol: easier to read and environmentally friendly!Scale: -10/+110 °C.Length: 26 cm.

Art.no. Range013.089.8 -10 / +110 °C mash013.160.7 Thermometer for 013.089.8

EXAMPLE OF USE

Thermometer with protective coverLarger thermometer in a plastic protective cover with attachment hook. Ideal to use as a MASHING thermometer. Easy to take apart for clea-ning. With red alcohol scale for easy reading. Length: 28 cm.

Thermometer strip with liquid crystals 0-32 °CSelf-adhesive thermometer with liquid crystals that display the correct fermentation temperature continuously. No need for batteries! Large temperature range: 0-32 °C. Doesn’t come in contact with the liquid. No risk of glass breakage. Indispensable for the every home brewer and winemaker.Length: 20,5 cm.

Thermometer Digipen -50, +200 °CCompletely waterproof digital pocket thermometer with a large range and stainless steel probe.• Waterproof IP67 = dishwasher proof!• Range: -50 to +200 °C.• Digital reading at 0.1 °C.• Fast response time: 6 seconds.• With hold function.• Stainless steel probe: 12 cm.

Stainless steel thermometer clipVery handy clip to secure thermometers and thermometer probes to the edge of your brewing kettle, bucket, etc. Fits on almost every kettle.

Thermometers


013.165.6

013.150.8

013.096.3

013.091.4

013.097.1

013.099.7

013.090.6

014

18

95

Art.no. Capacity014.453.5 For 6 tubes014.454.3 For 12 tubes

Art.no. Description014.445.1 With screw cap014.451.9 Without cap

Glass test tubesIdeal for cultivating

your own yeasts. Superior quality, can be sterilised at

120 °C. L x Ø: 160 x 16 mm.2 models available: with or

without screw cap.

Wooden pincer for test tubeFor safely handling hot test tubes. Length: 15 cm.

Wooden stand for test tubesTo hold and pour out 6 or 12 test tubes.

Art.no. Volume Graduation014.001.2 10 ml 0,1 ml014.002.0 25 ml 0,5 ml014.003.8 50 ml 0,5 ml014.004.6 100 ml 1 ml014.005.3 250 ml 2 ml014.006.1 500 ml 5ml014.007.9 1 litre 10 ml014.008.7 2 litres 20 ml

Art.no. Volume Ø Height014.061.6 50 ml 35 mm 70 mm014.062.4 100 ml 45 mm 85 mm014.064.0 250 ml 57 mm 120 mm014.065.7 400 ml 67 mm 130 mm014.067.3 600 ml 77 mm 150 mm014.069.9 1 litre 92 mm 185 mm014.070.7 2 litres 125 mm 240 mm

Art.no. Volume Graduation014.210.9 1 ml 0,01 ml014.212.5 5 ml 0,05 ml014.213.3 10 ml 0,10 ml014.214.1 25 ml 0,10 ml

Graduated measuring glassWith spout and stable six-edged plastic stand.

Pipetting ball for pipettesIndispensable for easy use of graduated pipettes! With automatic and patented valve. Easy to clean and suitable for steam sterilisation. Fits most standard pipettes.

Plastic measuring cylinderNon-graduated, transparent synthetic material. Volume: 200 ml.H x Ø: 25 x 3 cm.

Glass beakerGraduated, high model.Heat-resistant borosilicate-glass.

Graduated measuring pipetteIn glass with complete graduation from top to bottom.

Pipettes brushDimensions: 500 x 10 mm.

Lab research

cleaning products

bottle brushes


014.023.6

014.452.7

014.218.2

014.219.0

014

Art.no. Number014.220.8 5 pieces014.221.6 500 pieces

Petri dishIn thick and sturdy glass. Indispensable forcultivating yeast and yeast inspections.Dimensions: 80 x 15 mm.

Sterile inoculation loopSterile, disposable polystyrene inoculation loops. Individually sterile packed per 10. 1 μl.Length: 200 mm.

Inoculation loop handle20 cm + 2 loops SST

Stainless steel inoculation loops are indis-pensable for regular yeast cultivation. Easily to

flame sterilize. 2 stainless steel inoculation loops included.

Bioferm yeast culture setGet your own yeast bank fermenting with this basic kit! It con-tains everything you need to cultivate yeast: 1 set of cryo tubes with pearls, 5 sterile loops, 5 sterile spreading spatulas, 1 petri dish, 3 test tubes with screw cap and agaragar.

Plastic dropper 3 mlFor quick and ac-curate measuring. Graduated per 0.5 ml. Packed per 5 pieces.

Cell spatula sterileCell spatula for taking swabs of yeast cultures. With curved end to avoid damage to e.g. media. Thickness: 3 mm. Length approx. 145 x 40 mm. Indi-vidual sterile packed per 5.

Cryo tubes with beadsSteril vials filled with 25 pearls containing a special hypertonic cryopreservative solution for long term storage and cultivation of yeast cultures.

Yeast bottle 500 mlSterilisable glass. Ideal for storage/propgation of yeast. Can be sterilized at 140 °C. Volume: 500 ml.

Art.no. Volume HeightØ

opening014.081.4 100 ml 110 mm 19 mm014.084.8 250 ml 140 mm 31 mm014.085.5 500 ml 185 mm 31 mm014.086.3 1 litre 215 mm 38 mm014.087.1 2 litres 290 mm 48 mm014.088.9 5 litres 370 mm 62 mm

Art.no. Volume Graduation014.050.9 50 ml 2 ml014.051.7 100 ml 5 ml014.052.5 250 ml 10 ml014.053.3 500 ml 10 ml014.054.1 1 litre 20 ml014.055.8 2 litres 50 ml014.056.6 3 litres 50 ml014.057.4 5 litres 100 ml

Erlenmeyer flasksGraduated. Heat-resistant borosilicate-glass, with wide mouth.

Graduated measuring jugsHigh quality measuring jugs in transparent polypropylene. Resists high temperatures up to 120 °C! Clear blue gradation on all models. Easy to manage thanks to the handle.

Lab research



014.436.0 014.425.3

014.440.2

014.432.9 014.435.2

014.433.7

014


Refillable stainless steel spraybottleFill this handy refillable spray bottle with al-cohol, iodophor, etc. for a quick sterilization of all small materials. Ideal for yeast cultiva-tion. Delivered empty. Volume: 200 ml.

Spirit burner, glass + wickSmall glass spirit burner with porcelain wick holder and replaceable wick. Handy for steri-lising yeast culture equipment, etc.

Bunsen burner Labogaz 206Handy lab burner from the well know brand Campingaz. With adjustable flame. Easy to use due to the quickly exchangeable C206 buthane gas cartridges. Ideal for flame sterilisation of metal inoculation loops, etc. WITHOUT GAS CARTRIDGE!

Brouwland does not sell the C206 cartrid-ges, it’s not permitted by the transport com-pany. You can find these cartridges in most garden centres, do-ityourself shops, etc.

Agar-agarFor the creation of nutrient substrates for the cultivation of yeast.

Water distiller AquastillIf you want to use the clearest, germfree water to cook your meals, to dilute your liqueurs, to start up your yeasts or for filling your iron, distilled water is your perfect ‘source’. Unfortunately distilling water was a large and even dangerous task in the past. However, thanks to the automatic water distiller AQUASTILL everybody can produce clear water at any time and everywhere: at home, at the camping, etc. It couldn’t be easier: poor water in the appliance, activate and wait. After a few hours your water will be distilled completely, without impurities and bacteria’s ready for use. 220 V/750 W. Content: 3,5 litres. Thanks to the stepless adjustable thermostat with a large range this water distiller has many other applica-tions:• Distilling essentials oils.• As bain-marie.• As a yoghurt maker.• As a small yeast cultivation unit!

Bunsen burnerLab model. For propane and butane gas. With regulating tap and pilot burner. Height: 15 cm.

Plastic spray bottleVery handy for regular titration. Can also be filled with alcohol to disinfect small equipment. Volume: 500 ml.

Distillation


025.145.7

014.350.3

014.345.3

014.401.4

014.400.6

014.349.5

014

Art.no. Content 014.271.1 100 g014.273.7 1 kg

Art.no. Ø x H014.331.3 15 x 20 cm014.332.1 14 x 28 cm

Art.no. Content 014.455.0 100 g014.458.4 1 kg

Double nutTo attach clamps, etc. to stands up to Ø 13 mm.

Iron wire gauzeWith ceramic centre to diffuse the flame. Indispensable for Bunsen burners. 20 x 20 cm.

Glass pearlsSmall glass balls (Ø 4 mm), to fill distil-ling columns, cleaning bottles,...

Iron standWith heavy base-plate.Dimensions: 21 x 13 cm. Height: 1 m. Tripod

For Bunsen burner.

Universal clampTo clamp chillers, distilling columns, etc. Needs a double nut (014.310.7) for atta-chement to a stand (014.281.0). Max. opening of the pincers: 35 mm.

Raschig ringsShort glass tubes that are used for filling distilling columns. Dimensions: 10 x 10 mm.

Distilling unit KOMBILarge model with double distilling column with spheres. Designed to have a thermometer placed on top. Length: 75 cm. Obtained degree of alcohol: 70-80 °% vol. Connection below: 21 mm. Connection thermometer: 9 mm.Connection water: 8 mm.

Distilling unit COLUMNThe distilling column is filled with glass rings. Simpler model than 014.278.6. Not possible to place the thermometer on top. Length: 72 cm. Obtained alcohol degree: 50-60 °% vol (suitable for eau de vie). Connection below: 22 mm. Connection water: 8 mm.

Distilling unit MINISimple, short model. Jacket length: 40 cm. Connection at the bottom: 12 mm.

Combined distilling columnsDistilling column and condenser are combined in one device! Easy construction, no delicate connections and less fragile. Only one stand required, instead of the two used in a classic set-up.

Distillation


014.276.0

014.310.7

014.295.0

014.281.0

014.340.4

014.275.2 014.278.6

015

Art.no. Type015.262.9 Beech wood fruit basket015.263.7 Stainless steel basket

Art.no. W x D x H Cont.015.050.8 43 x 40 x 57 cm 10 l015.045.8 50 x 44 x 68 cm 20 l

Art.no. Content 015.065.6 1,6 l015.066.4 5,5 l

Art.no. TypeContent

fruit basket Ø x H015.308.0 20 Circa 10 litres 20 x 50 cm015.320.5 25 Circa 20 litres 25 x 90 cm015.330.4 30 Circa 30 litres 30 x 100 cm015.345.2 35 Circa 50 litres 35 x 120 cm015.365.0 40 Circa 70 litres 40 x 133 cm015.390.8 45 Circa 90 litres 45 x 146 cm015.395.7 50 Circa 130 litres 50 x 153 cm015.397.3 65 Circa 265 litres 65 x 191 cm

Tabletop pressWith double stainless steel fruit basket and collection tray. Very solid construction. Ideal for pressing smaller quantities of fruit, vegetables and herbs.

Intermediate nylon disc for fruit pressesIncrease the output of your fruit press and obtain more juice from your fruit by installing a number of intermediate discs while filling your fruit press. The models with a hole are designed specially for fruit presses with a lacquered steal base and a fixed central spindle (015.308.0, 015.320.5, 015.330.4, etc.).

Fruit press with laquered iron baseWith fixed central screw and double, horizontal ratchet mechanism (rat-chet mecha-nism). Basket in beech wood. The budget-saving fruit press for starting amateur winemakers.

Fruit press 20 litre with tiltable bridgeSolid construction with tiltable bridge for easy filling/emptying of the fruit basket. Capacity fruit basket: 20 litres.W x D x H: 55 x 40 x 80 cm.Available in 2 versions:• With beech wood fruit basket and stainless steel base.• Fruit basket entirely in stainless steel.

Fruit presses 10 l / 20 lThe ideal fruit press for starting winemakers. Made entirely of wood, with stainless steel bot-tom-plate! Press bag included. Solid construction. Without ratchet mechanism.

Fruit presses

Intermediate disk WITH HOLEArt.no. Ø disk015.010.2 20 cm015.011.0 25 cm015.012.8 30 cm015.013.6 35 cm015.014.4 40 cm015.015.1 45 cm015.016.9 50 cm015.018.5 60 cm015.019.3 70 cm015.020.1 80 cm

Intermediate disk WITHOUT HOLEArt.no. Ø disk015.030.0 20 cm015.031.8 25 cm015.032.6 30 cm015.033.4 35 cm015.034.2 40 cm015.035.9 45 cm015.036.7 50 cm015.038.3 60 cm015.039.1 70 cm015.040.9 80 cm


015

Press bag for water pressure pressArt.no. Content015.306.20 20 litres015.306.40 40 litres015.306.80 80 litres015.306.90 90 litres015.306.160 160 litres015.306.180 180 litres015.306.300 300 litres

Membrane for water pressure pressArt.no. For press015.307.20 20 litres015.307.40 40 litres015.307.80 80 litres015.307.160 160 litres

Separate accessories forwater pressure presses

Water pressure pressesModern fruit presses that operate with an inflatable central rubber membrane. For connection to a water tap. Normal water pressure forces the membrane to ex-pand, pushing the juice to the perforated stainless steel basket. Quick and effective operation, with as little as 2 bar pressure. Delivered completely with stainless steel basket, manometer, security valve, press-bag and 'anti splash coating'.

Art.no. Dimensions 015.077.1 80 x 80 cm015.074.8 100 x 100 cm015.075.5 150 x 150 cm

Art.no. Dim./ cont. fruit basket015.056.5 40 x 40 cm / 10-15 l015.057.3 50 x 50 cm / 20-30 l015.058.1 60 x 60 cm / 30-40 l015.059.9 70 x 70 cm / 40-50 l015.055.7 Press cloth / running meter

Press bagsSturdy press bag 100% polyester with coarse structure for maximum output. Width press cloth: 104 cm.

Press cloth polyesterProfessional press cloths in polyester. Very firm quality.

Hydraulic presses

MuslinAlso used for preparing jam, kombucha,etc. Dimensions: 65 x 70 cm.

Art.no. Content fruit basket

Useful content B x H

015.300.7 20 l 14 l 410 x 820 mm015.301.5 40 l 26 l 480 x 900 mm015.301.5-INOX 40 l entirely SST 26 l 650 X 980 mm015.302.3-INOX 80 l entirely SST 62 l 700 x 1150 mm015.302.3 90 l 72 l 590 x 1070 mm015.303.1-INOX 160 l entirely SST 122 l 1000 x 1300 mm015.303.1 180 l 945 x 1315 mm015.304.1-INOX 300 l entirely SST 1000 x 1650 mm


015.301.5 015.302.3-INOX

015.079.7

015

Art.no. Volume Ø x H 017.632.1 80 l 65 x 32 cm017.640.4 150 l 88 x 32 cm017.641.2 230 l 85 x 55 cm017.643.8 350 l 96 x 73 cm017.644.6 500 l 104 x 82 cm

017.650.3 150 l rectangular 80 x 63 x 38 cm

Must tubIn very solid synthetic material. Suitable for open fermentation, as a large fruit basket, rinsing and soaking bottles, etc. Lid and accessories not included. Go to page 64 for a list of all accessories.

Must scoopWith handle. In white food grade plastic. Very handy for emptying out must, pulp, etc. and for filling fruit presses. Capacity: 3 litres.

Hydraulic presses

White paint for pressesAcid resistant, foodstuff compatible, alcohol-based paint for maintenance of fruit presses, mills, etc. Suitable for both metal and wood. Dilute/clean with SPIRI-TUS (= adulterated ethanol). On untreated wood: dilute extensively. Do not use primer. Contents: 750 ml


015.070.6

017.610.7

015.304.1-INOX 015.303.1-INOX

015

Art.no. Cap. Capacity whole grapes015.520.9 9 hl 750 - 1000 kg015.520.12 12 hl 1000 - 1500 kg015.520.18 18 hl 1500 - 2000 kg015.520.22 26 hl 2000 - 3000 kg015.520.30 35 hl 3000 - 4000 kg

Pneumatic diaphragm pressThe ultimate press for professional winemakers. Pneumatic presses are known for their ‘soft’ treatment of the grapes without crushing the peel, seeds and stalks. They provide musts of the highest possible quality. Also suitable for entire bunches of grapes, no stemming required! Completely stainless steel housing and provided with a PLC control unit with 9 pressing programmes (normal grapes, hard grapes, fermented pulp, etc.). Delivered on wheels and with drip tank in stainless steel.

Fruit presses

Art.no. Capacity Ø jack W x H Weight015.391.6 70 litres 55 cm 80 x 165 cm 130 kg015.392.4 130 litres 70 cm 95 x 190 cm 200 kg015.393.2 215 litres 90 cm 110 x 215 cm 280 kg015.394.0 325 litres 110 cm 125 x 240 cm 380 kg015.205.0 Hydraulic oil 1 litre

Art.no. Capacity W x H015.500.215 215 litres 125 x 212 cm015.500.325 325 litres 157 x 235 cm015.500.475 475 litres 175 x 260 cm015.500.900 900 litres 210 x 290 cm015.205.0 Hydraulic oil 1 litre

Electro-hydraulic fruit pressEquipped with continuous variable ma-nometer and regulating valve for auto-matic (unsupervised) pressing. With two-piece basket and mobile cart for easy emptying. By buying an extra cart continuous pressing becomes possible! Motor on electric power 380/220 V. Press cycle: 20-40 min.

Manual hydraulic fruit pressWith manual hydraulic central jack, mounted on a tiltable bridge. Very solid construction and time-saving compared to the classic models. Maximum pressure: 150 bar! Model in laquered steel, mounted on wheels.

Special delivery conditionsThis truck means that there are special conditions regarding delivery times and transport costs. For more information you can contact our customer service: [email protected].

Also available with stainless steel press plate and basket


015

Art.no. Capacity / hour Motor hp015.530.250 1500 - 3000 kg 4015.530.300 2000 - 4000 kg 5,5015.530.350 4000 - 6500 kg 7,5015.530.400 5500 - 8000 kg 10

Art.no. Capacity / hour015.545.1000 1000 kg015.545.2000 2000 kg

Art.no. Capacity / hour015.540.350 300 kg015.540.500 500 kg015.540.650 1500 kg015.540.1200 3000 kg

Screw pressContinuous presses are ideal for pressing large quantities of fibre rich substances like grapes (whole, stemmed or must), vegetables, herbs, etc. can be pressed rapidly thanks to the continuous operation. Very suitable for herb extracts. Hopper, juice recovery tank and cage (with 0.5 mm sleeves !) are in stainless steel. The efficiency with grapes can easily get up to 80-85%!

Belt pressesIdeal equipment for professional fruit juice producers. They can press continuously and have a very high efficiency: up to 70%! Because of the short contact time - 60-180 sec - these belt presses reduce the oxidation to a minimum. With automatic belt cleaning. Suitable for apples, pears, de-stoned cherries, vegetables, herbs, etc. Entirely construc-ted in stainless steel. Can be combined with washing installation and crusher! Available in realization up to 3000 kg/hour.

Fruit crusher + washing installationIndustrial washing and crushing installation for commercial fruit juicers. Ideal for use with belt presses 015.540.x. Large capacity: up to 2000 kg/h. Completely constructed in stainless steel. Multifunctional due to exchangeable sieves. Suitable for continuous use thanks to heavy electric motors and ball bearings.

Hydraulic presses


015.540.350

015.540.500

015.545.1000

015.545.2000

015.540.1200

015

65

Fruit crushers

Art.no. Type Capacity Dimensions hopper Total dim. (L x W x H)1 015.095.3 For fruit 10 litres 45 x 36 cm 100 x 45 x 30 cm2 015.096.1 For grapes 10 litres 45 x 40 cm 120 x 56 x 40 cm3 015.100.1 For fruit & grapes 20 litres 63 x 50 cm 121 x 53 x 36 cm

Art.no. hp Ø x H Cap./h.015.150.6 1.5 60 x 120 cm 400 kg015.155.5 2.0 80 x 135 cm 800 kg

Art.no. TypeDimensions

hopperTotal dimensions

(L x W x H)1 015.130.8 Laquered steel 77 x 50 cm 115 x 60 x 36 cm

015.131.6 With SST sieve 80 x 52 cm 120 x 56 x 40 cm2 015.132.4 With SST sieve ELECTRIC 80 x 52 cm 120 x 56 x 40 cm

SPEIDEL apple crusherThis Speidel apple mill shreds your fruit exactly the right size gua-ranteeing the highest possible juice yield. The large feed hopper makes it easy to fill with fruit directly from the box. Easy cleaning: remove the feed hopper and spray off the appli-ance and hopper with water. All the shredding parts are made of high quality stainless steel which need no further care or treat-ment (apart from sharpening the blades from time to time). Feed hopper made of heavy duty PE plastic. Compliant with all ap-plicable European Safety Standards. Suitable for food use. Motor: 230 V, 50 Hz, 2,2 kW. 2800 rpm. Capacity up to 1000 kg/h. L x W x H: 350 x 765 x 1250 mm. Discharge height: 380 mm. Weight: 25 kg.

Stainless steel apple crusherPowerful vertical crusher, which grinds large quantities of hard fruit (apples, pears, etc.) in record time. Also suited for rhubarb, quinces, beets, etc. Complete stainless steel construction. Powerful electric motor 220 V, 1350 W.

Grape crusher 20 lGrape crushers without blades for a soft crushing. Equipped with special acid-resistant aluminium rollers (22 cm width). Also suitable for crushing berries and other soft fruits. Capacity: up to 500 kg/h. Available in a lacquered version and in a version with stainless steel hopper.

Fruit / grape crusher with SST hopperHorizontal fruit crusher with stainless steel hopper and adjustable rollers in acid-resistant cast aluminium. Model 015.100.1 is suitable for grapes and other fruit thanks to the removable blades.

demijohns


1

1

2

2

3

015.165.4

015Grape crushers

Art.no. TypeDimensions

hopperTotal dimensions

(L x W x H)015.134.0 Laquered steel 84 x 53 cm 118 x 50 x 60 cm015.136.5 With SST sieve & SST hopper 84 x 53 cm 132 x 53 x 63 cm015.141.5 Entirely stainless steel* 84 x 53 cm 132 x 53 x 63 cm015.138.1 Seperate stand - 116 x 64 x 78 cm

Art.no. Description L x W x H015.138.1 Stand 116 x 64 x 78 cm015.142.3 Safety box 84 x 53 cm015.143.1 Safety box 46 x 90 cm

Art.no. Type Dim. hopper Total dim. (L x W x H)015.133.8 Laquered steel 84 x 53 cm 118 x 64 x 63 cm015.135.7 With SST sieve & SST hopper 90 x 46 cm 133 x 55 x 60 cm015.140.7 Entirely stainless steel* 90 x 46 cm 117 x 54 x 61 cm

* with aluminium rollers and steel spindle.

* safety box included.

Drum grater on standTo grate apples, cabbage, beetroot, tuber,… The serrated drum looks like a big cheese grater that can transform your apples in little pieces to make them easy to press. No apple or fruit crusher needed!• Foot in lackered steel.• Drum and hopper in stainless steel.• Drum: 200 x 240 mm.• Total height: 780 mm.• Average capacity: 40 kg/h.

Manual grape crusher/destalkerThe grapes are crushed before being destalked. Can be placed on a pulp tub or on a spe-cial stand (available separately). Capacity: up to 1000 kg/hour.

Electric grape crusher/destalkerFor destalking and crushing in one go. The grapes are crushed before being destalked. Can be placed on a pulp tub or on a special stand (available sepa-rately). Chain-driven by a heavy electric motor. Capacity: up to 1500 kg/hour.

Seperate accessories forelectric grap crusher/destalker


015.145.6

015.142.3015.143.1

015.138.1

015

Art.no. Capacity / hour015.270.250 50 - 250 kg015.270.600 400 - 600 kg

Industrial mashing machine / de-stonerIndustrial machine for mashing and/or destoning/depitting of berries, tomatoes, apricots, plums, hard fruit etc. The fruit is pushed through a rubber or SST rotor with a special sieve drum with inclination. Pits, leaves, stems and stones are separated on the side. The exit mouth for the fruit pulp is located at the bottom.• Entirely stainless steel.• Exchangeable sieves with adjustable perforation.• Heavy electro motor with belt drive, intended for continuous use.

• Available choices: In 'stem' func-tion (rubber rotor + sieve with perforations 4 mm, 8 mm etc.) In 'mashing' function (stainless steel rotor + fine sieve 1.5 mm) With 'stem' and 'mashing' function (with surcharge).

Pasteuriser EcoA juice pasteuriser in stainless steel with large juice tank on top and a spiral pas-teuriser below. Suitable for gas, electric and ceramic heating. Electric household furnace does not suffice. With ball valve, thermometer for juice temperature and thermometer for hot water temperature.Ø x H: 45 cm x 70 cm.Capacity: up to 100 l/h.

Pasteuriser PA90Compact pasteuriser with water bath and spiral (indirect heating = no caramelisa-tion), for professional use. Equipped with a high capacity heating element (6 kw, 380 V), and exit thermometer ensuring a capacity up to 90 l/hour.

Pasteuriser EHA-27Electric counter flow pasteuriser for juices. Also suitable for turbid and thicker juices thanks to the use of a double-walled spiralled counter flow heat exchanger. With a pump and automatic tempera-ture control with digital reading/opera-tion. Fast heating: ready to use in only 10 minutes!W x H x D: 77cm x 107 cm x 42 cm.Water volume : 35 l. Power: 380 volt.Capacity: 300 l/h.

Grape stemmersemi centrifugalElectric model. Entirely stainless steel construction. The integrated must pump pumps up to 10 metres away directly into the press or the tub! Large capacity: 2000 kg/h. Pump connection: 50 mm. Equipped with 2 wheels. Motor: 220 volt, 2 hp. L x W x H: 114 x 68 x 84 cm.Dimensions hopper: 90 x 54 cm.

Grape crusher/destalkerstainless steel, electric, with pumpProfessional electric grape crusher/destalker, completely in stainless steel, with screw, rubber rollers (width: 30 cm) formed in a star shape for mild crushing and with a built-in must pump.Large capacity: 3500-4000 kg/hour. Heavy motor: 2 hp, 220 volt.L x W. H: 130 x 65 x 124 cm.Dimensions hopper: 103 x 55 cm.

Grape destemmers & pasteurisers


015.137.3

015.406.2

015.415.3

015.410.4

015.139.9

015

Art.no. Kw. Cap./hour Filler015.430.500 42 500 litres 6 heads015.430.1000 42 / 81 1000 litres 6 heads015.431.500 42 500 litres -015.431.1000 42 / 81 1000 litres -

Pasteurising unit VoranIndustrial pasteurister with gas furnace. With plate heat exchanger, full automatic controle and filler. Gas furnace included! Works on propane/butane.

Voran juice mobileMobile juice unit for pressing, pasteurising and filling on location (at customers, in the field, demonstrations). The juice mobile can entirely be adjusted to your needs. The juice mobile is equipped with a fruit crusher and belt press EBP500. A pump runs the pressed juice through a filter to the buffer tank. The fermentation can start once enough juice is collected. The pasteurised juice can be sent directly to the filling mechanism (for bottles and/or bag in boxes). The unit is mounted on a mobile structure and covered with a galvanised box (box can open at 3 sides). Needs 380 V (3 phased), power depends on the system. This power can be provided by a power group.Contact our technical department for more information.

Juice booth


015

73

31

Steam juicer Natursaft®

Art.no. Content basket015.400.5 10 litres 015.405.4 JUMBO 24 litres015.002.9 Tube + clip

The steam juiceris a device that can extract juice from fruit, vegetables or herbs sim-ply by means of steam. The result is a pasteurised and preservable juice without any added chemicals. All natural! using this steam juicer, you can also blanch vegetables and prepare several meals: rice dishes, meat dishes, etc.

Steam juicer Natursaft®

Make your own pasteurised juices with this juice/steam cooker. Preservable and healthy juices without any conservatives! Universal use: also useable as cooking pan, soup pan or steaming pan for vegetables, rice, fish, etc.

Model 10 litres:• Energy-saving capsulated bottom suitable for all kinds of cookers: gas, electricity, ceramic, induction.• Durable glass lid allows control of the cooking process.• Extra large: Ø 28 cm, volume fruit basket: 10 litres.• Entirely stainless steel.• With heat resistant silicon filler tube with clip.• Instructions (4 language book) included.

Model JUMBO:• Volume fruit basket: 24 litres.

• Fully stainless steel.• Suitable for gas and ceramic heating. Electric household furnaces

are not sufficiant.• With heat resistant silicon filler tube with clip.

• Ø x H: 36 x 45 cm.

'Ontsappen en stoomkoken met de Natursaft® stoomextractor'Roos Van Hoof Brochure with lots of information, instructions and recipes for an optimal effect using the Natursaft steam juicer. 38 pages. Available in Dutch and French.

028.210.3 - Ontsappen en stoomkoken028.215.2 - Extraire des jus & cuire à la vapeur

Fruit, vegetables

Steamed juice

Boiling water

Juice bottles

Weck caps


®

015Cherry & plum destoners

Art.no. Description015.217.3 Kirschomat015.229.8 Replacement rubber

Art.no. Description015.215.7 Destoner with table clip015.229.8 Replacement rubber

Art.no. Description015.225.6 Steinomat015.228.0 Replacement rubber

Cherry destoner with table clipBudget-friendly and very practical cherry destoner. With large tray for stones. Operation is very stable thanks to the table clip.

Steinex-Combicherry and prune destonerSimple tabletop model for destoning one cherry or prune at the time.

Steinomatcherry and prune destonerVery stable version with heavy metal base. Destones two cherries at once. Can also divide and destone prunes. Large capacity: up to 20 kg/h.

Steinex prune destonerSimple manual model in cast aluminium to destone and divide in 4 pieces, one prune at the time.

Kernex cherry destonerSimple and handy cherry destoner in coated alu-minium.

Kirschomatcherry destoner With large tray for collecting cherry stones and a special construction to prevent splashing. Capacity: 15 kg/h. Solid construction.


015.231.4

015.232.2

015.230.6

015 Fruit processing

Art.no. Description015.212.4 With table screw015.218.1 With suction pad

Manual apple peelerHigh quality model in cast iron, with table screw or suction pad. For ap-ples, pears and other hard fruit.

Manual orange peelerHigh quality model in cast iron, with clamp fastening. For oranges, lemons and other citrus fruits.

Art.no. Description015.210.8 Electric fruit peeler015.211.6 Replacement blade

Electric fruit peelerHigh-quality electric tabletop model. Quickly peels most fruits: oranges, lemons, kiwis, tomatoes, apples, etc. in 10-20 seconds. 230 V CE. Replacement blade available separately.

Stainless steel fruit mill Manual stainless steel fruit mill with table clamp. Suitable for soft fruit, fresh vegetables, herbs and wheat grass. For pressing and stoning of small amounts. Ideal for e.g. ma-king jam, fruit and vegetable juices, sauces, cocktails etc.• Pulp thickness adjustable with

screw.• Standard with 1 mm sieve.• 3 Additional sieves: 0,8 - 3 - 6 mm.• Weight: 2,68 kg.


5

3

3

2

2

1

1

4

4015.254.6

015Fruit processing

Art.no. Description

015.236.3 Plastic version, 3 sizes

015.237.1 SST version, MEDIUM

Pineapple slicer Easy SlicerSlices your pineapple and cuts away the hard core in one move-ment! The peel remains intact, allowing you to use it as a decora-tive bowl. Set of 3 pieces to fit all pineapples (small, medium, large)! Now with very handy wedger!

Art.no. Description015.160.5 Pineapple cutter015.161.74M Blade Ø 74 mm015.161.74S Stamp Ø 74 mm015.161.95M Blade Ø 95 mm015.161.95S Stamp Ø 95 mm015.161.102M Blade Ø102 mm015.161.102S Stamp Ø 102 mm

Pineapple cutter/peelerprofessionalProfessional model in stainless steel. Removes peel and centre in one go. One blade (Ø 89 mm) included. Optional blades for 74, 95 and 102 mm available separately.

Apple dividerUseful device to cut apples in 10 slices. Knives in stainless steel.

Juice extractor Fritel 3650• Juice extractor for domestic use.• With a large input-hopper of

75 mm for entire fruits and ve-getables.

• Stepless electronic speed controller.• With large pulp container (2 litres).• High quality, durable stainless

steel sieve with small brush for cleaning and removal of the sieve.

• Auto shut-off in case of overheating.• Special anti-splash output.• All parts - motor block excluded -

are dish washer proof.• Power: 600 watt.


5

5

8

8

6

6

3

7

7

015.235.5

015.253.8

015

Warming plateFor Demijohns. The plates produce a temperature increase of 6 °C, and are constructed to keep wine at a temperature sui-table for fermentation during winter. 220 V. Also very suitable for the preparation of kombucha.

Tomato crushers

Tomato/berry pressmanual ECOManual tomato/berry press with stainless steel sieve (1.5 mm). Funnel, receptacle and coil in plastic. Capacity: up to 50 kg/h.

Tomato/berry press ARTUS 250 WElectric tomato/berry press for household use. With stainless steel sieve (1.5 mm). Funnel and receptacle in plastic. 250 watt electric motor with thermal fuse. Capacity: up to 100 kg/hour.

Tomato/berry press ARTUS 400 WElectric tomato/berry press for intensive use with stainless steel sieve (1.5 mm). Funnel and receptacle in plastic. Power-ful 400 watt electric motor with thermal fuse. Capacity: up to 100 kg/hour.Various extra attachments available: dough kneader, meat grinder, pasta maker. See below.

Dough kneader 1,6 kg for ARTUS 400 WDough kneader for the ARTUS 400 watt motor. Kneading arms made of AISI 316 SST, removable transparent receptacle with lid in sturdy, dishwasher-proof polycarbonate.Capacity: up to 1.6 kg dough (1 kg flour) in 3 minutes. Motor not included.

Pasta set for ARTUS 400 WPasta maker for the ARTUS 400 watt mo-tor. With 12 fittings for different types of pasta.Capacity: up to 1.5 kg pasta in 10 min.Motor not included.

Grater for ARTUS 400 WSolid grater for the ARTUS 400 watt motor. Particullary suited for grating dry cheese, dry bread, chocolate, etc. Motor not included.

Art.no. Dimensions Power Suitable for016.015.0 15 x 15 cm 10 watt 1 x 5 l bottle016.016.8 16 x 34 cm 20 watt 2 x 5 l bottles016.017.6 28 x 28 cm 25 watt 1 x 20 l bottle

Manual tomato/berry millParticularly suitable for making purées and juices from tomatoes, berries and other fruits. Supplied with extra sieves it can also be used for crushing small quantities of grapes and other fruit! With table clip.


015.238.9

015.255.3 015.256.1

114.062.3114.061.5114.060.7

015.239.7

017

Art.no. Capacity Dimensions Ø x H017.750.1 30 litres 40 x 36 cm017.751.9 60 litres 40 x 61 cm017.752.7 120 litres 50 x 78 cm017.753.5 210 litres 56 x 97 cm

Seperate accessories017.755.1 Airlock 017.756.8 White tap017.758.4 Rubber ring for tap017.759.2.M Red screw top with hole017.759.2.Z Red screw top without hole

Art.no. Capacity / shape L x W x H017.740.2 10 litres, round (B x H) 24 x 32 cm017.741.0 15 litres, round (B x H) 28 x 36 cm017.760.0 60 litres, rectangular 55,5 x 35 x 50 cm017.761.8 100 litres, rectangular 65 x 41 x 58 cm017.763.4 200 litres, rectangular 85,5 x 50 x 73 cm017.764.2 300 litres, rectangular 87 x 60 x 79 cm017.765.9 500 litres, rectangular 100 x 70 x 98 cm

Seperate accessoires017.769.DN8 Tap for tank 10 - 30 litres017.769.DN18 Tap for tank 60 - 500 litres010.010.7 Duplex 1 (DP1) airlock

Plastic barrelsOur plastic barrels, made of special food-grade plastic, are an ideal and modern solution for winemakers and beer brewers. Plastic is unbreakable, doesn’t give off any flavour and lasts for a long time. Before first use, plastic barrels should be 'deodorised' with Chemipro® CAUSTIC. Never store plastic barrels in direct sunlight.

Plastic tanks with lid and tapHigh quality tanks for the fermentation or maturation of wine or beer. With tap and removable screw lid. Extra smooth interior wall for easy cleaning. Airlock not included. Maximum lifting capacity per handle: 30 kg.Ø lid for round plastic tanks: 12 cm. Ø lid for rectangular plastic tanks: 20 cm.

Plastic barrel roundEasy to clean, thanks to the large opening. The lid hermetically seals the container and is equipped with a hole for an airlock. Tap, bung, airlock and 1 hermetically sealing screw cap included... all at an unsurpassed price!

Art.no. Capacity017.613.1 14 litres017.615.6 25 litres


Must bucketIn white plastic, with lid. Sturdy built-in handles.

Bucket 30 lBucket in synthetic material, food-use approved. With lid, fitted with a special re-inforced upper rim. In white polypropylene and therefore also suitable for hot liquids up to 100 °C.

Bucket with spout In white plastic, graduated.Without lid.

Plastic recipients


017.631.3

017

Art.no. Capacity Ø x H 017.632.1 80 litres 65 x 32 cm017.640.4 150 litres 88 x 32 cm017.641.2 230 litres 85 x 55 cm017.643.8 350 litres 96 x 73 cm017.644.6 500 litres 104 x 82 cm017.650.3 150 l, rectangular 80 x 63 x 38 cm

Art.no. Description017.656.0 Lid for pulp tubs 350 - 500 litres017.659.4 Stand for pulp tubs up to 500 litres018.045.5 Tap for pulp tubs

Must tubUniversal in use: for fermentation, as large fruit basket, rinsing and soa-king bottles etc. In very solid white plastic. Lid and accessories not included.

Art.no. Description

017.630.5 Brewing/ fermentation bucket 30 l + tap and airlock

017.636.2 Replacement rubber018.053.9 Tap with PVC backnut010.001.6 Airlock

Art.no. Content017.601.6 1 litres017.603.2 3 litres017.605.7 5 litres

Art.no. Description017.985.3 70 cm beechwood017.987.9 40 cm plastic017.988.7 80 cm plastic

Measuring jugIn white plastic, graduated, with spout.

Brewing / fermentation bucket 30 lBucket in synthetic material, approved for food-use, with lid, tap and airlock! With a specially reinforced upper rim. In white poly-propylene and therefore also suitable for hot liquids up to 100 °C.

With litre graduation!

Stirring spoonsFor winemakers: for stirring fermenting pulp. For beer brewers: for stirring wort during mashing. With rounded end. The wooden version is made from beech wood. The plas-tic paddles are heat resistant and can be used in boiling water.

Stainless steel spoonSolid stainless steel spoon. Very suitable for brewers, wine makers, cheese makers, etc. SST = easy andhygienically cleanable.Length: 60 cm.Spoon width: 7 cm.With attachment hook.

Stainless steel paddle 92 cmEntirely made of heavy duty food grade stainless steel. Perfect for mixing pulp or stir-ring mash, etc. Completely flattened without holes for easy cleaning. Dimensions paddle (W x L): 12 x 20 cm.

Must scoop 3 litresWith handle. In white plastic. Very suitable for emptying out must, pulp, etc. and for filling fruit presses. Capacity: 3 litres.

Plastic recipients

Separate accessories


018.045.5 017.659.4

017.986.1017.989.5

017.610.7

017.656.0

017

73

Fizz-X must mixer Handy device for removing the CO2 out of your wine after fermentation. Easy to attach on a drill.

CapacityØ opening

inside/outside With basket Without basket5 litres 28 / 43 mm 017.007.6 017.305.410 litres 40 / 55 mm 017.010.0 017.310.415 litres 40 / 55 mm 017.015.9 017.315.320 litres 40 / 55 mm 017.020.9 017.320.325 litres 40 / 55 mm 017.025.8 017.325.234 litres 40 / 55 mm 017.034.0 017.334.454 litres 51 / 74 mm 017.054.8 017.354.2

CapacityDemijohn

wide openingDemijohn wide opening

without basket5 litres 017.105.8 017.405.210 litres 017.110.8 017.410.215 litres 017.115.7 017.415.120 litres 017.120.7 017.420.125 litres 017.125.6 017.425.0

Plastic baskets*Art.no. Description017.584.4 Plastic basket + lid for 5 l017.585.1 Plastic basket + lid for 10 l017.586.9 Plastic basket + lid for 15 l017.587.7 Plastic basket + lid for 20 l017.588.5 Plastic basket + lid for 25 l017.589.3 Plastic basket + lid for 34 l017.590.1 Plastic basket + lid for 54 l

Plastic coversArt.no. Description017.086.0 Cover for demijohns with

normal opening 5 l017.087.8 Cover for demijohns with

normal opening 10-34 l017.088.6 Cover for demijohns with

normal opening 54 l017.160.3 Cover for demijohns with

wide opening 5-25 l

Art.no. Capacity Ø opening017.502.5 2 litres 20 mm017.505.9 5 litres 28 mm

Demijohn normal openingBalloon-shaped, with or without plastic basket.

Separate accessories for demijohns

Cart + lift for demijohnsCart with manual platform lift for demijohns/barrels, etc. In galvanised iron with rubber pneumatic tyres. Suitable for carboys/barrels up to 80 litres. Lifting height: 90 cm. Max. lifting weight: 80 kg.Dimensions: 77 x 140 x 80 cm. Weight: 10 kg.

Demijohn 'EAR'Straight model, without basket. Frequently used for wines, drinks, etc. or as a demi-john.

Demijohn wide openingWide opening of 12 cm diameter. With or without plastic basket. For pulp fermentation, beer making, kombucha preparation, etc.

* To make the plastic baskets fit the demijohns with wide opening: cut about 5 cm from the top part.

Demijohns

Attention! No delivery by package service for the 34 and 54 l demijohns!

bottles


025.220.7

018.069.5

017

72

Wooden barrels

Art.no. Cap. H* x L x Ø**017.902.8 1,5 litres 25 x 21 x 14 cm017.904.4 3 litres 28 x 24 x 17 cm017.910.1 10 litres 35 x 32 x 24 cm

Art.no. Cap. Ø (belly) x H Ø opening Specifications017.921.8 20 l 34 x 43 cm 37 mm With support and tap017.931.7 30 l 38 x 52 cm 37 mm With support and tap017.951.5 50 l 44 x 61 cm 37 mm Without accessories017.954.9 90 l 51 x 76 cm 40 mm Without accessories017.955.6 112 l 56 x 76 cm 40 mm Without accessories

017.956.4 225 l 70 x 94 cm 57 mm American oak without accessories

017.957.2 225 l 70 x 94 cm 57 mm French oak without accessories

* Height support and barrel** Diameter = diameter belly

Art.no. Cap. H* x L x Ø**017.915.0 5 litres 40 x 35 x 26 cm017.916.8 10 litres 43 x 42 x 29 cm

* Height support and barrel** Diameter = diameter belly

How to use and maintain a wooden barrel?The use of wooden barrels will provide your wine/beer with an incomparable aroma. A badly maintained barrel, how-ever, will lead to problems and infections. Therefore, proper maintenance is vital. A few tips:• Preparing/disinfecting a new barrel: Fill the barrel with a solution of 10 g of tartaric acid per litre of water and leave to soak for 4 to 5 days. Then empty the

barrel, let it drain thoroughly and disinfect with a sulphur wick. Immediately fill with wine (filling gently). New barrels re-lease many tannins, so don't allow the wine to mature in the barrel for too long and regularly check the taste!

• Preparing a used barrel: Thoroughly clean the barrel using water-free soda (1 kg soda to 10 litres of hot water). Use, if possible, a brush or chain

to scrub the inner wall, then rinse thoroughly with clean water. Fill the barrel with a solution of 10 g of tartaric acid per litre of water and leave to soak for 2 to 3 days. Empty the barrel, let it drain thoroughly and disinfect by burning a sul-phur wick (¼ wick/100 litres).

• Storing an empty barrel: Wooden barrels are not intended to be stored empty! If this should occasionally be necessary, never leave dregs or

wine residue in the wooden barrel! After siphoning, always rinse immediately with clean water. Then let the barrel drain for a day and burn a sulphur wick (¼ wick/100 litres contents). Seal the barrel well with a wooden or silicone stop-per and store in a humid and cool place (70% humidity, 12 to 17 °C). Burn a piece of sulphur wick once again every three months.

Sealing waxNatural vegetable wax for closing small leaks in wooden barrels. Can be used on wet wood. Content: 500 g.

Oak barrel for Bag in boxDecorative oak-wood barrels for tap-ping bag in box wines. The bag in box is placed in the barrel through the rear side opening. Ideal for garden parties, hotels, restaurants, etc.

Decorative barrelsSmall decorative barrels in oak. With sup-port and tap. Ideal for your wine bar, for decoration, for dispensing at parties, etc. Very attractive and solid finish. Stave thick-ness: 20 mm. Waxed on the inside.

Oak barrelsBarrels of high professional quality. Produced by the world’s 3rd largest cooper! Wines matured in these wooden barrels have an incomparable aroma with vanilla notes and a more refined finish (rondeur and fin de bouche). The American oak gives more exotic tints. TOP quality with guaran-teed toasting (medium+)! Stave thickness: 27 mm, beautifully finished!

Bag in box


022.053.3

017

Art.no. Capacity Ø x H017.666.9 5 litres 20 x 20 cm017.660.2 10 litres 27 x 22 cm017.667.7 15 litres 27 x 29 cm017.662.8 30 litres 37 x 35 cm017.663.6 50 litres 37 x 55 cm017.664.4 75 litres 42 x 62 cm017.665.1 100 litres 42 x 80 cm

Seperate stand for 017.66x.xArt.no. Description017.670.05 Stand for barrel SST 5 l017.670.10 Stand for barrel SST 10/15 l

Seperate stand for 017.779.xArt.no. Description017.787.32 Stand for Ø 32,5 cm017.787.40 Stand for Ø 40,5 cm017.787.46 Stand for Ø 46,5 cm017.787.54 Stand for Ø 54 cm017.787.65 Stand for Ø 65 cm017.787.72 Stand for Ø 72 cm017.787.92 Stand for Ø 92 cm

Art.no. Capacity Ø x H017.779.50 35 litres 325 x 485 mm017.779.80 55 litres 405 x 545 mm017.779.100 75 litres 405 x 685 mm017.779.150 110 litres 465 x 740 mm017.779.200 150 litres 465 x 980 mm017.779.300 200 litres 540 x 840 mm017.779.400 300 litres 650 x 985 mm017.779.500 500 litres 720 x 1250 mm017.779.600 600 litres 720 x 1500 mm017.779.800 800 litres 920 x 1250 mm017.779.1000 1000 litres 920 x 1500 mm

Tanks with lid, tap, flat bottomStainless steel (AISI 304), flat-bottomed tanks. With dust cover and ball valve. Universal application. Can also be used as a wort kettle. Wall thickness: 0,6-0,8 mm. Stands avai-lable seperately. 017.779.200 up to 017.779.1000 can not be delivered per package service.

Stainless steel transportation barrelFor universal application, with flat bottom, 2 han-dles, hermetically sealing lid (Ø 15 cm) and valve. Stainless steel AISI 304.

Wooden tapsSolid wooden taps. Suitable for wooden barrels, small ceramic casks, etc. but also for small vinegar casks.

Stainless steel tanks

Art.no. For tank with Ø017.790.405 40,5 cm017.790.465 46,5 cm017.790.540 54 cm017.790.650 65 cm017.790.760 76 cm

Anti dust lidOnly standard included with 017.779.x. Order seperately for other SST tanks.

Art.no. Tap n° Length Ø min./max. Wood type018.115.6 2 70 mm 8 / 10 mm Box wood018.116.4 3 85 mm 10 / 12 mm Ash wood018.117.2 4 113 mm 12 / 14 mm Ash wood018.122.2 6,5 18 cm 18 / 22 mm Ash wood018.124.8 7,5 22 cm 22 / 26 mm Ash wood018.125.5 8,5 24 cm 24 / 28 mm Ash wood018.126.3 9 25 cm 25 / 31 mm Ash wood


017

Art.no. Capacity Ø x H017.780.55 55 litres 405 x 545 mm017.780.100 110 litres 465 x 740 mm017.780.150 150 litres 465 x 980 mm017.780.200 200 litres 540 x 840 mm017.780.300 300 litres 650 x 985 mm017.780.400 400 litres 720 x 1000 mm017.780.500 500 litres 720 x 1250 mm017.780.600 600 litres 720 x 1500 mm017.780.800 800 litres 920 x 1250 mm017.780.1000 1000 litres 920 x 1500 mm

Art.no. Capacity Ø x H017.781.100 100 litres 540 x 1000 mm017.781.200 200 litres 540 x 1430 mm017.781.300 300 litres 650 x 1430 mm017.781.400 400 litres 760 x 1430 mm017.781.500 500 litres 760 x 1660 mm017.781.1000 1000 litres 920 x 1910 mm017.781.1500 1500 litres 1160 x 2162 mm017.781.2000 2000 litres 1310 x 2162 mm017.781.3000 3000 litres 1310 x 3080 mm

Art.no. Capacity Ø x H017.783.400 400 litres 72 cm x 167 cm017.783.500 500 litres 72 cm x 193 cm017.783.600 600 litres 72 cm x 217 cm017.783.1000 1000 litres 92 cm x 218 cm017.783.1500 1500 litres 116 cm x 221 cm017.783.2000 2000 litres 131 cm x 221 cm017.783.3000 3000 litres 160 cm x 236 cm017.783.5000 5000 litres 180 cm x 286 cm

Model with options

Tanks with floating lid, conical bottomThese tanks with a conical bottom also have, apart from the benefits of the tanks listed above, the following additional pro-

perties: with 2 drainage taps for partial emptying and complete emptying. Fitted onto three wel-ded feet. Stainless steel AISI 304. Wall thickness: 0,6-0,8 mm.

Tanks with floating lid, flat bottomStainless steel tanks with floating lids have many benefits, and universal applicable: as a fermentation tank (thanks to the included valve), as a maturation tank, as a storage tank, etc. With the special air tube the lid can be hermetically sealed, preventing oxidation. The level of the lid can be adapted at any time to the level of the liquid! Ideal for maturing wine and beer. Thanks to the full opening the tanks are very easy to clean. All tanks come with a marble finish. Equiped with air tube, pump with manometer and valve. Stain-less steel and therefore indestructible and perfectly hygienic! Stainless steel AISI 304. Wall thickness: 0,6-0,8 mm. Tap in chromed brass. Stands available separately. Only 017.780.50 and 017.780.100 can be shipped per package service.

Stainless steel fermentation tank with conical bottomProfessional tanks in stainless steel for fermentation/sto-rage of wine, beer, liqueurs, etc. Supplied with manhole (30 cm) at the side, lid (30 cm) with valve on top, level indica-tion and 2 outlets (complete and partial outlet). With stain-less steel ball valve. Fitted onto welded feet. Not pressure re-sistant. Stainless steel AISI 304.

Seperate stand 017.779.xArt.no. Description017.787.40 Stand for Ø 40,5 cm017.787.46 Stand for Ø 46,5 cm017.787.54 Stand for Ø 54 cm017.787.65 Stand for Ø 65 cm017.787.72 Stand for Ø 72 cm017.787.92 Stand for Ø 92 cm



017

18


Art.no. Capacity Ø x H017.802.30 30 litres 325 x 1250 mm017.802.50 50 litres 405 x 1250 mm017.802.100 100 litres 465 x 1460 mm017.802.200 200 litres 540 x 1850 mm017.802.300 300 litres 650 x 1850 mm017.802.600 600 litres 910 x 2250 mm017.802.1000 1000 litres 1160 x 2350 mm

Inflatable rim for tanks with floating lidThe diameter of the article refers to the diameter of the lid. The tank is usually 1 or 2 cm bigger. Make sure you give us the diameter of the cover when ordering this article!

Accessories for cilindroconical fermentation tanks

Art.no. Diameter140.056.40 41 cm140.056.45 51 cm140.056.48 62 cm140.056.50 72 cm140.056.55 92 cm140.056.60 110 cm140.056.65 131 cm140.056.70 160 cm

Art.no. Diameter140.056.80 41 cm140.056.90 51 cm140.056.95 62 cm140.056.100 72 cm140.056.110 92 cm140.056.131 110 cm140.056.160 131 cm

Lid + sealArt.no. Description140.058.30 Lid + seal for tank 30 l140.058.50 Lid + seal for tank 50 l140.058.100 Lid + seal for tank 100 l140.058.200 Lid + seal for tank 200 l

Lid clip binding Art.no. Description140.059.30 Lid clip binding for tank 30 l140.059.50 Lid clip binding for tank 50 l140.059.100 Lid clip binding for tank 100 l140.059.200 Lid clip binding for tank 200 l

Stainless steel cylindroconical fermentation tanksFermentation and maturation in one tank. Entirely made out of Stainless steel (AISI 304). With Stainless steel ball valve with a straight tube spigot 25 mm at the bottom. With a sampling tap in the conus. With hermetically sealable lid, covering the whole opening and airlock. The 300-litre, 600-litre and 1000-litre models have a man hole with air lock on top and a thermometer in the sidewall.

Art.no. Description017.786.A Analogue017.786.D Digital

Thermometer forfermentation tank

cleaning products



017BROUWLAND: your official SPEIDEL partner!A while ago BROUWLAND and SPEIDEL decided to join hands. Since 1st of July 2009, BROUWLAND is your official SPEIDEL partner. Besides the classic Stainless steel tanks, BROUWLAND now offers you the well-know and high quality SPEIDEL tanks. The range of SPEIDEL tanks is very wide, the models below are just a few examples of the many possibilities SPEIDEL and BROUWLAND can supply. SPEIDEL does not only deliver individual tanks but has a special project department to build your wine or beer cellar. Please contact our PRO-department for more information. Only on order.Delivery time: ± 8 weeks.SPEIDEL: 'Behalter aus Leidenschaft'With more than 90 employees, SPEIDEL has been, for more than 5 generations, THE reference for high quality tanks and vessels. The quality of their products surpasses the standards without any doubt. All tanks have a SST 18/10 roof, very smooth side walls and completely seamless welds! Furthermore, SPEIDEL offers a 25 year guaranty when you purchase a tank!

Speidel stainless steel tanks

SPEIDEL tanks with conical bottom type FO2In marbled AISI 304 stainless steel and mounted on 3 welded feet, without accessories.• Outlet Ø 48 mm for partial discharge.• NW40 connection for total discharge.Piece of welding wire and butterfly valve not included.

SPEIDEL tanks with conical bottom FO1• With reinforced edge: - Up to 300 litres = 17 mm - 530 litres and more = 42 mm.• In marbled AISI 304 stainless steel and mounted on 3 welded feet, without accessories.• Outlet for partial discharge. - For tank 220 litres: inside thread ¾” with plastic cap. - For tanks starting 300 litres: outside thread 1” with plastic cap.• Outlet for total discharge. - For tank 220 litres: delivery tube with inside thread ¾” with plastic cap. - For tanks starting 300 litres: outside thread 1” with plastic cap.

SPEIDEL tanks with conical bottom type FOIn marbled AISI 304 stainless steel and mounted on 3 welded feet, without accessories.• Outlet Ø 48 mm for partial discharge.• NW50 delivery tube with outside thread for total discharge.• With reinforced edge 42 mm.• With lever for floating lid.Piece of welding wire and butterfly valve not included.

Art.no. Content Ø x H017.810.220 220 litres 550 x 1382 cm017.810.300 300 litres 630 x 1384 cm017.810.530 530 litres 820 x 1361 cm017.810.675 675 litres 820 x 1620 cm017.810.910 910 litres 820 x 2109 cm

Art.no. Content Ø x H017.810.1100 1100 litres 1000 x 1791 cm017.810.1600 1600 litres 1200 x 1831 cm017.810.2200 2200 litres 1400 x 1841 cm017.810.3300 3300 litres 1400 x 2579 cm017.816.x Welding wire piece017.822.x Butterfly valve

Art.no. Content Ø x H017.836.300 300 litres 630 x 1384 cm017.836.530 530 litres 820 x 1361 cm017.836.675 675 litres 820 x 1620 cm017.836.910 910 litres 820 x 2109 cm017.816.x Welding wire piece017.822.x Butterfly valve


017.816.x

017.822.x

017SPEIDEL fermentation tanks type FS-MOFermentation and maturation tanks in the highest quality marbled stainless steel and finishing touch.• mounted on 3 welded feet.• tank bottom and side walls in stainless steel AISI 304 (18/4).• roof panels in stainless steel AISI 316 (18/10).• seamless punched manhole inspection opening

seamless with oval lid 420 x 320 mm (320 l = 320 x 250 mm).• welded sleeve NW10 with lid for eventual fixing of

sample tap.• welded sleeve NW10 with lid for eventual fixing of

level indicator.• opening 48 mm for fixing a sample tap with partial

discharge.• to the front directed bottom outlet NW40/50, for total

discharge.• to the front directed roof outlet NW50.• Starting at Ø 1000 mm, provided with a tap opening.

Accessories for SPEIDEL tanks with conical bottom

Accessories for SPEIDEL tanks with conical bottom and fermentation tanks

Floating cover with pneumatic tire,pump with manometer and connectorsArt.no. Ø cover017.811.63 630 mm017.811.82 820 mm017.811.100 1000 mm017.811.120 1200 mm017.811.140 1400 mm

Rotating leverto pull up the floating lidArt.no. Description017.812.100 For floating cover 1000 mm017.812.120 For floating cover 1200 mm017.812.140 For floating cover 1400 mm

Level indicator with measuring rod. Connection NW10Art.no. Description

017.814.1000 Level indicator with rod up to 1000 l



Art.no. Content Ø x H017.813.320 320 litres 820 x 914 mm017.813.525 525 litres 820 x 1314 mm017.813.625 625 litres 820 x 1509 mm017.813.750 750 litres 820 x 1772 mm017.813.1000 1000 litres 820 x 2258 mm017.813.1250 1250 litres 1000 x 1955 mm017.813.1400 1400 litres 1000 x 2193 mm017.813.2000 2000 litres 1200 x 2173 mm017.813.2500 2500 litres 1200 x 2630 mm017.813.3000 3000 litres 1400 x 2373 mm

Speidel stainless steel tanks

SPEIDEL fermentation tanks type FDFermentation and maturation tanks in the highest qua-lity marbled stainless steel and finishing touch. Mounted on 3 welded legs. Without a manhole. With a tank roof in AISI 304. Connection gas thread: ¾" inner thread. 2 outlets: for partial and total discharge. Without accessories.

Art.no. Content Ø x H017.820.100 100 litres 440 x 1141 mm017.820.240 240 litres 550 x 1524 mm017.820.240K* 240 litres 550 x 1524 mm017.820.330 330 litres 630 x 1538 mm017.820.525 525 litres 820 x 1466 mm017.820.525K* 525 litres 820 x 1466 mm017.820.625 526 litres 820 x 1661 mm

* Cooling jacket included

Accessories for SPEIDEL fermentation tanks type FD

Cooling JacketArt.no. Suitable for017.819.08B1 FD100, FD240017.819.10A1 FD330, FD 525, FD625

ThermometerArt.no. Description017.818.125 125 mm + tube NW10


017

Semi-automatic filling machine for bag in boxProfessional, compact design semi-automatic filling machine for filling of wine, fruit juices, oils, syrups, milk, liqueurs, etc. Suitable for 2 to 30 litres bag in boxes. Large filling capacity: up to 150 BIBs/h (5 l. BIB). Filling consists of 4 stages and filling cycle takes place automatically.Extensive standard equipment:• Integrated vacuum pump with vacuostat and automatic detection of damaged bags!• Integrated centrifugal pump 130 l/min, with SST casing, SST paddle wheel, reversible motor and drain

valve.• Programmable electronic controls with multilingual and multifunctional display. • Integrated CIP circuit with automatic cleaning of the vacuum circuit.• Hermetically sealed filling head which guarantees a drip-free application.• Installed on a moveable stand.• Dimensions: 150 x 70 x 100 cm. Weight: 80 kg.• 3-phases, 220/380 V, 50 hz.• Needs a compressor, 6 bar, 0.3 m³/hour.Multiple options are possible, such as a work surface with roller conveyor, nitrogen refill, equipment for bottling and pasteurisation (85 °C), etc.

Aluminium inside bag for bag in boxArt.no. Capacity017.869.9 3 litres017.879.8 5 litres017.888.9 10 litres

Transparent inside bag for bag in boxArt.no. Capacity017.868.1 3 litres017.880.6 5 litres017.889.7 10 litres

Bag in Box

Bag in Box compleetIdeal for wines and juices for daily consumption. The aluminium bags are specially suited for wine thanks to the additional oxygen barrier by the alu-laminate. Aluminium bags are NOT suitable for hot liquids. The transparent bags however are suitable for siphoning hot juices but do not have such a strong oxygen barrier.Contact our professional department for information regarding ordering larger quantities.

Inside bag for bag in boxThe aluminium bags are specially suited for wine thanks to the additional oxygen barrier by the alu-laminate. Aluminium bags are NOT suitable for hot liquids. The transparent bags on the other hand are suitable for siphoning hot juices but don’t have such a strong oxygen barrier.

Bag in Box WHITEBag in Box complete with white box and aliminium bag.

Bag in Box APPLEBag in Box complete with a apple design box and transparant bag.

Bag in Box GRAPEBag in Box complete with a grape design box and aliminium bag.

Bag in Box BROWNBag in Box complete with brown box and aliminium bag.

Bag in Box WHITE completeArt.no. Capacity017.860.8 3 litres017.870.7 5 litres

Bag in Box APPLE completeArt.no. Capacity017.871.5 5 litres017.881.4 10 litres

Bag in Box GRAPE completeArt.no. Capacity017.882.2 10 litres

Bag in Box BROWN completeArt.no. Capacity017.862.4 3 litres017.874.9 5 litres017.884.8 10 litres

Table holder forBag in BoxEnsures easy filling of your bag in box bags and makes the removal of air pockets from the bag easier. Made of stainless steel and pro-vided with fastening holes.


018.400.SYM

017.890.5

017

* The brown 75-cl swing top bottle has a combined closure (= for crown cap 26 mm and swing top). Crown cappers 020.041.0 EMILY and 020.040.8 GRETA are not suitable for this bottle.

All bottles are delivered WITHOUT closure!

Purchase per palletProfessionals are offered special prices should they purchase by the pallet load. This applies to all these bottles.Please contact our commercial service to take advantage of this offer! Pallets and partitions are not returnable.

Wine & beer bottles

Art.no. Description Capacity Closure # / pallet Art.no./box # / box1 017.545.5 Wine bottle burgundy olive green 37,5 cl Cork 1188 017.453.2 522 017.544.8 Wine bottle burgundy olive green 75 cl Cork 1358 017.454.0 333 017.547.1 Wine bottle bordeaux green 37,5 cl Cork 2331 017.450.8 504 017.546.3 Wine bottle bordeaux green 75 cl Cork 1561 017.451.6 365 017.543.0 Wine bottle bordeaux white 75 cl Cork 1398 017.452.4 366 017.541.4 Wine bottle schlegel green 75 cl Cork 1160 017.457.3 337 017.548.9 Wine bottle cider/sparkling wine green 75 cl Cork 1274 017.456.5 328 017.549.7 Wine bottle champagne green 75 cl Cork 1050 017.455.7 329 017.550.5 Geuze/cider bottle green 37,5 cl Crown cap 29 mm 1904 017.449.0 5210 017.539.8 Aperitif bottle white 50 cl PP 31,5 1890 017.467.2 4011 017.540.6 Aperitif bottle white 75 cl PP 31,5 1350 017.468.0 3012 017.542.2 Aperitif bottle white 100 cl PP 31,5 1260 017.469.8 2413 017.554.6 Juice bottle white 24 cl MTO38 1665 017.470.6 2714 017.553.9 Juice/milk bottle white 100 cl TO48 1352 017.466.4 2415 017.536.4 Beer bottle VICHY brown 33 cl Crown cap 26 mm 2888 017.458.1 6016 017.537.2 Beer bottle STEINIE brown 33 cl Crown cap 26 mm 2640 017.461.5 6017 017.535.6 Beer bottle NRW brown 50 cl Crown cap 26 mm 2023 017.460.7 5218 017.538.0 Beer bottle FRANKONIA brown 50 cl Crown cap 26 mm 1904 017.459.9 4619 017.526.5 Beer bottle BELGE brown cork 75 cl Cork 1421 017.472.2 3320 017.527.3 Beer bottle BELGE brown crown cap 75 cl Crown cap 26 mm 1421 017.473.0 3321 017.530.7 Swing top bottle STEINIE brown 33 cl Swing top 2640 017.462.3 6022 017.531.5 Swing top bottle brown 50 cl Swing top 2112 017.463.1 4023 017.534.9 Swing top bottle brown* 75 cl Swing top 1421 017.464.9 3324 017.533.1 Swing top bottle white 75 cl Swing top 1407 017.465.6 32


1 2 3 4 5 6 7 8 9 10 11 12 13 14

15 16 17 18 19 20 21 22 23 24

017

164

Art.no. Type Cap.1 017.967.1 ONDA alta 200 ml2 017.968.9 DAMA ovale 200 ml3 017.969.7 DAMA quadra 200 ml4 017.970.5 DAMA round 200 ml5 017.971.3 OPERA 500 ml012.321.6 Corks 17 x 20 mm (10 pcs.)012.322.4 Corks 17 x 20 mm (100 pcs.)

Art.no. Capacity017.961.4 2 litres017.962.2 5 litres017.963.0 tap

Art.no. Description017.977.0 Bottle CHAGALI012.321.6 Corks 17 x 20 mm (10 pcs.)012.322.4 Corks 17 x 20 mm (100 pcs.)

Decorative bottle with tapVery beautiful design, ideal as a gift when empty or filled with wine, port, cognac,...! With replaceable, gold coloured plastic tap.

Decorative bottle ChagaliDecorative little bottle in transparent glass. Ideal for oil, shampoo, parfume… 200 ml, with-out cork.

Decorative bottlesLooking for a tasteful and convenient way for packaging and presenting your homemade wine or liqueur? These bot-tles may well be the answer. Also very suitable for herbal vinegars, bath oils, etc. or for birth and christening gifts, etc. Cork not included.

Decorative bottles


Swing stopperwith rubber ringFits all standard swing top bottles. Polyethylene stopper = recyclable.Rubber ring included.

Metal band for swing topsSmall aluminium lamina to turn any bottle into a Grolsch-type bottle. The lamina are clasped under the bulge of the bottle neck.

Art.no. Description Number017.560.4 Swing stopper white + black rubber 10 pieces017.561.2 Swing stopper white + black rubber 100 pieces017.562.0 Swing stopper white + black rubber 800 pieces017.570.3 Swing stopper white + red rubber 10 pieces017.571.1 Swing stopper white + red rubber 100 pieces017.572.9 Swing stopper white + red rubber 800 pieces017.575.2 Red rubber rings 10 pieces017.577.8 Red rubber rings 100 pieces017.574.5 Red rubber rings 1 kg ± 500 pieces

liqueur extracts


1 2 3 4 5

018

65

Auto-SiphonArt.no. Description018.031.5 Auto-Siphon STANDARD018.022.4 Auto-Siphon MINI018.021.6 Auto-Siphon JUMBO

Clip for Auto-SiphonArt.no. Description018.017.4 For siphon JUMBO018.019.1 For siphon MINI & STANDARD

Art.no. Description Ø018.023.2 Wine filler 12 mm018.033.1 Bottle filler 9 mm

Art.no. Description018.032.3 Bottle filler018.053.9 Tap

Bottle fillerA necessary gadget! A bottle filler that fills your beer bottle from the bottom up without oxidation or excessive foaming. The bottle filler stops automatically when the beer bottle is removed. Fits the tap with back nut 018.053.9 and 017.756.8 or PVC tube Ø 10 mm.

Telescopic siphonWith sturdy telescopic bottom section (max. 55 cm long), anti-dregs stopper, ‘Little’ tap and blow pipe. Ø tube: 9 mm. Fits the majority of fermenta-tion bottles and plastic casks thanks to the conical cap. Retracted length: 35 cm.

Colley pumpSiphon with hand pump and non-return valve. Also suitable for petrol stoves.Diameter tube: 14 mm.Length: 40 cm.

Clip for Auto-SiphonFixes the Auto-Siphon to almost any container: demi-johns, fermenting bins, buckets,...!

Siphon withsuction pumpWith tap and hard plastic part for demijohns. With special conical bung that fits any demijohn. With bellows for starting the siphon. Diameter tube: 14 mm.Length: 80 cm.

Blow siphonWith tap, plastic racking cane and special conical bung that fits any demijohn. By blowing the siphon starts working. Ø tube: 14 mm. Length: 80 cm.

FT bottle fillerIn transparent plexiglas, specially inten-ded for attachement to the Auto-Siphon 018.031.5. Allows fast and easy bottling of your wine/beer and filling bottles from the bottom up.

Auto-SiphonIn crystal-clear plexiglass. Simply pull and the siphon is working! With removable anti-dregs stopper, non-return valve and tube. Tap not included! Not suitable for fluids with an alcohol percentage > 40 % vol.!• STANDARD model: With 1.7 m tube (Ø 9/13 mm). Retracted length = 58,5 cm.• Model MINI: Because the standard automatic siphon

was too big for smaller bottles, there is this mini ver-sion. This version uses the same 9/13 tube but is a bit shorter (retracted length = 34.5 cm). So nothing but benefits!

• Model JUMBO: Suitable for 54 l demijohns of and barrels up to 60 l. Double output thanks to the larger diameter. Incl. 2 metres pvc tube 12/16 mm. Retracted length = 64.5 cm.

Siphons & accessories

demijohns


018.001.8018.005.9 018.016.6

018.021.6

018.003.4

018

Art.no. Ø inside x outside018.060.4 7 x 10 mm (wort aerator)018.061.2 9 x 13 mm (small siphons)018.063.8 12 x 16 mm (larger siphons)018.059.6 14 x 18 mm (larger siphons)

Art.no. Ø inside x outsideNylon reinforced018.068.7 10 x 15 mm018.057.0 16 x 22 mm018.064.6 19 x 25 mm 018.062.0 25 x 34 mmSpirale reinforced018.058.20 20 x 28 mm 018.058.25 25 x 33 mm 018.058.30 30 x 38 mm018.058.40 40 x 48 mm

Art.no. Ø inside x outside018.250.25 25 x 39 mm018.250.35 35 x 49 mm018.250.38 38 x 52 mm

Art.no. Ø inside x outside018.054.10 10 x 17 mm018.054.13 13 x 20 mm018.054.19 19 x 27 mm

PVC tubing reinforcedFood-grade quality, for connection to pumps, vessels, etc. The wall is reinforced with nylon fibres (operating pressure at 20 °C = 10 bar) or by means of a spiral (operating pressure at 20 °C = 5 bar). Suitable for wine, beer, liqueur, etc. to 28 % vol. Maximum temperature 60 °C. Price per metre.

Silicone tubingResistant to high AND low temperatures (-50 °C to +260 °C). Does not release any odour or taste. Ø 9 x 13 mm. Price per metre.

Non-reinforced PVC tubingSpecial food grade quality, transparent. Varied purposes. Ideal for building/ex-tending siphons. Max. temperature: 60 °C. Price per metre.

Tubing AquafitFood-grade, heat-resistant tube for food-stuffs up to 90 °C. NOT steam-cleanable, NOT suitable for fatty liquids. Pressure resistant to 10 bar. Price per metre.

Stainless steel racking cane with anti-sediment tipThe first racking cane with remo-vable anti-sediment tip. Entirely in stainless steel. Can be sterilized perfectly and is suitable for higher temperatures, alcohols,… L x Ø: 75 x 9 mm. Tubes available separately (e.g. PVC tube 9/13 mm or silicone tube 9 mm).

Siphons & tubes

Siphon clipVery ingenious and practi-cal! Attaches siphons up to Ø 12 mm to almost any container (demijohns, fermenting bins, buckets, etc.).

Automatic bottling gun FIWVery useful device that stops automati-cally when the bottle is full. Adjustable level in bottle. Special anti-foam con-struction. Can be attached to 018.001.8, 018.005.9 and to tubes of Ø 14 mm.

Sampling pipetteFor taking wine/beer sam-ples from demijohns or other containers. Provided with a handle. Length: 50 cm.

'Wine Thief' transparentThe ideal solution for sampling your beer/wine in a quick and easy way. You can even use it as a mea-suring cylinder! Made from crystal clear plastic giving you the possibility to evaluate the colour/clarity and to read your hydrometer. Closes auto-matically, so no difficult finger exercises! 50 cm long for easy and automatic filling without the need of suction. Hydrometer is not included.

NBR tubingFood grade nitrile butadiene rubber tubing. Suitable for wort, but also for fat liquids, oils and milk. The tubes are con-form FDA ruling. Inner layer: white food grade NBR rubber. Reinforced with high resistant textile thread. Temperature re-sistance: -20 to 110 °C. Suitable for steam cleaning up to 30 minutes. Operation pressure: 10 bar. Bursting pressure: 30 bar.

Price per meter.


018.004.2

018.055.4

018.030.7018.014.0 018.149.5

018.151.1

018

Art.no. Diameter1 018.051.3 12 x 16 mm2 018.056.2 4 x 18 mm

Art.no. Diameter018.253.911 Nylon 9 x 11 mm018.253.1012 Nylon 10 x 12 mm018.253.1113 Nylon 11 x 13 mm018.253.1214 Nylon 12 x 14 mm018.253.1316 Nylon 13 x 16 mm018.253.1518 Nylon 15 x 18 mm018.253.1720 Nylon 17 x 20 mm018.253.1822 Nylon 18 x 22 mm

SST HDArt.no. Diameter018.251.3235 SST 32 x 35 mm HD018.251.3639 SST 39 x 39 mm HD018.251.4447 SST 44 x 47 mm HD018.251.5255 SST 52 x 55 mm HD

SST MIKALORArt.no. Diameter018.252.0816 SST 8 x 16 mm MIKALOR018.252.1222 SST 12 x 22 mm MIKALOR018.252.2540 SST 25 x 40 mm MIKALOR018.252.3250 SST 32 x 50 mm MIKALOR

Tube clipsHandy tube clips made of high-quality nylon. Attach your tubes effortlessly to the tube holder with just a click and no tools! Heat resistant up to 130 °C.

Clip bindings018.252 clip binding SST mikalor:Stainless Steel clip binding for clamping tubes onto tube holders. Simply tighten with a screw driver.

018.251 clip binding SST HD:Stainless Steel clip binding in a solid finish for clamping reinforced pvc tubes and EPDM tubes onto tube holders.

Tap 'Little'Made of plastic, with wing. Can be at-tached to small siphons. Diameter: 8 mm.

Tap 'UF'Plastic with wing, classic model, for tu-bing with Ø 14 x 18 mm.

Universal connectorTo connect ALL tubing (except pro-pane) in the range of 4 to 18 mm!

Tube accessories

Art.no. Description Connection2 018.137.12 1/2” x 13 mm M2 018.137.34 3/4” x 20 mm M2 018.137.44 1” x 26 mm M1 018.261.2034 3/4” x 20 mm F1 018.261.2544 1” x 25 mm F1 018.261.2554 5/4” x 25 mm F

018.262.2544 1” x 25 mm bent F

Art.no. Description018.263.714 ¼” x 7 mm018.263.1234 ¾” x 12 mm018.263.1312 ½” x 13 mm018.263.1612 ½” x 16 mm018.263.2034 ¾” x 7 mm

Nylon tube spigots Nylon tube spigots with a gas thread connector ‘F’.

Stainless steel tube spigotsMetal tube spigots with a gas thread connector.


018.047.1

018.050.5

1

2

1 2

018

73

190

Art.nr. Graduation019.032.2 5 µ (very coarse)019.033.0 1 µ (coarse)019.034.8 0,5 µ (fine)019.031.4 0,25 µ (sterile)

Tandem cartridge filterConnect this filter to the ENOLMATIC vacuum bottle filler to siphon and filter in one movement with the re-usable filter cartridges! Not suitable for standard wine pumps. Filter cartridge not included.

Mignon kitSpecial filling head for little decorative bottles. To be installed instead of the regular filling head.

Cartridges for Tandem cartridge filterCan be rinsed out in reversed direction, so it is possible to reuse them many times! Just rinse out in reversed direction, using hot water or special cleaning/disin-fecting solution Chemipro® ACID to remove practi-cally all dirt.

Jar kitSpecial jar filling head for the ENOLMATIC vacuum bottle filler. Fills all your jars easily. Suitable for thick liquids, e.g. egg nog, jam, purées, etc.

Shipon accessoryAllows siphoning from demijohns without a diffe-rence in height! Especially suited for the ENOLMATIC bottle filler.

Enolmatic vacuum bottle fillerThe ideal device for the demanding hobbyist. For bottling wine, beer, juices, etc. without the need to move the demijohn! Functions with vacuum pressure. Thanks to the vacuum, the wine won't be affected by oxygen. Automatic filling head, high capacity (up to 100 bottles/hour) and solid finish! By connecting a filter cartridge, it's possible to siphon and filter at the same time!

Automatic bottle fillerHobby model with 3 heads. Large capacity due to continuous bottling. Adjustable filling height, can be attached to any siphon (Ø 14 mm). Ideal for bottling large quantities. Less suitable for beer because of the present CO2.

Bottle fillers

bottles

canning jars


018.065.3

018.066.1 018.070.3

018.044.8

018Bottle fillers

For wineArt.no. # heads H x W018.037.3HW 3 160 x 60 cm018.037.6HW 6 165 x 98 cm

For beerArt.no. # heads H x W018.037.3HB 3 160 x 60 cm018.037.6HB 6 165 x 98 cm

For oilArt.no. # heads H x W018.037.3HO 3 160 x 60 cm018.037.6HO 6 165 x 98 cm

For beerArt.no. # heads # filter plates H x W018.038.310HB 3 10 160 x 60 cm018.038.320HB 3 20 160 x 60 cm018.038.330HB 3 30 160 x 60 cm018.038.620HB 6 20 165 x 98 cm018.038.630HB 6 30 165 x 98 cm

For oilArt.no. # heads # filter plates H x W018.038.310HO 3 10 160 x 60 cm018.038.320HO 3 20 160 x 60 cm018.038.330HO 3 30 160 x 60 cm018.038.620HO 6 20 165 x 98 cm018.038.630HO 6 30 165 x 98 cm

For wineArt.no. # heads # filter plates H x W018.038.310HW 3 10 160 x 60 cm018.038.320HW 3 20 160 x 60 cm018.038.330HW 3 30 160 x 60 cm018.038.620HW 6 20 165 x 98 cm018.038.630HW 6 30 165 x 98 cm

Bottle filler without pumpMade entirely of stainless steel, on stand, equipped with heavy industrial filling heads for wine, beer or oils. with auto-matic and adjustable filling level of the bottles. One-piece storage basins with-out seams. Can be sterilised using steam. Capacity: 130 l/hour per bottling head! With mechanical float in the storage basin. Can be connected to a pump.

Linear bottle filler with electric pump and 24V level controlWith automatic level control in the storage container. When the reservoir is full, the pump stops. When the liquid level drops the pump automatically switches on again.

Linear bottle filler with electric pump, 24V level control and plate filter With automatic level control in the storage container. When the reservoir is full, the pump stops. When the liquid level drops the pump automatically switches on again. With a plate filter for 20 x 20 cm filter plates. Can also be used without the plate filter.

For wineArt.no. # heads H x W018.035.2LW 2 85 x 60 cm018.035.3HW 3 160 x 60 cm018.035.3LW 3 85 x 60 cm018.035.4HW 4 85 x 60 cm018.035.4LW 4 85 x 60 cm018.035.6HW 6 160 x 90 cm

For beerArt.no. # heads H x W018.035.2LB 2 85 x 60 cm018.035.3HB 3 160 x 60 cm018.035.3LB 3 85 x 60 cm018.035.4HB 4 85 x 60 cm018.035.4LB 4 85 x 60 cm018.035.6HB 6 160 x 90 cm

For oilArt.no. # heads H x W018.035.2LO 2 85 x 60 cm018.035.3HO 3 160 x 60 cm018.035.3LO 3 85 x 60 cm018.035.4HO 4 85 x 60 cm018.035.4LO 4 85 x 60 cm018.035.6HO 6 160 x 90 cm


018

Art.no. # heads018.360.12 12 heads018.360.20 20 heads

Art.no. Description018.410.100 Dosamatic 40-1000 ml018.410.500 Dosamatic 200-5000 ml018.410.M1 Dosamatic mignon 5-250 ml018.410.M8 Dosamatic mignon 20-700 ml018.411.L Tap for liquids018.411.SL Tap for semi-liquids018.411.T Tap for thick liquids018.412.30 Head 30 mm018.412.40 Head 40 mm018.413.15 Funnel 15 litres018.413.30 Funnel 30 litres

B-TECH Rotary counter pressure fillerVery solid semi-automatic rotational filler for traditional producers. This filling unit is suitable for filling without pressure or counter pressure filling from 0 to 5 bar. For filling beer, cider, sparkling wine, soft drinks, wine, fruit juice, water,...• Also suitable for filling PET bottles (with optional accessory).• Solid mechanical construction for intensive use.• Easy exchange of bottle size thanks to universal and adjustable bottle

holders.• Maximum filling pressure: 5 bar, pre-evacuation of air by vacuum pump

possible (optional).• Infinitely variable capacity by use of a frequency regulator.• Stainless steel filling pipes.

Dosamatic fillerVolumetric piston filler for the filling of jams, sauces, creams, viscous products, etc. even chunky consistencies. Pedal operated and pneumatically driven. Draws up the product from the vessel by itself. Generous choice of capacities, spe-cial filler heads, etc. There are also special versions for filling mini bottles.

Counter pressure fillers


B-techby Brouwland

018

Art.no. # heads018.034.2 2 heads018.034.4 4 heads018.034.6 6 heads018.034.8 8 heads

Semi automatic counter pressure bottle fillerCounter pressure filling unit with 2 to 8 filling heads. For filling Beer, Champagne or other carbon dioxide containing fluids. Full SST finish with CIP possibilities (option). Capacity: 50 bottles per hour per filling head. Countre pressure: 1.5 to max. 2.5 bar.

Counter pressure bottle filler + carbonator CW 250 Industrial counter pressure bottle filler and carbonator for all liquids. Capable of filling beer under pressure as well as carbonating AND bottling in only 1 movement of all kinds of non carbonated liquids like sparkling wines, fruit juices, ciders, waters, etc.• Suitable for filling PET bottles as well as glass bottles from

0.2 to 2 l.• Large capacity: up to 400 bottles/h, depending on the

bottle size.• Simple to operate.• Capable of carbonating at ambient temperatures!• Dimensions: 50 x 50 x 240 cm.• Power supply: 220 V, 16 A.

Counter pressure fillers

PEGAS CrafTap® stainless steel counter pressure fillerWith the PEGAS CrafTap® you can quickly transfer beer from beer kegs to all kinds of beer bottles without foaming. The PEGAS CrafTap® is a unique system that allows you to adjust the amount of foam, this reduces the beer wastage to a maximum of 2 %.

More information on page 152.

Special delivery conditionsThis truck means that there are special conditions regarding delivery times and transport costs. For more informa-tion you can contact our customer service: [email protected].


018.340.2

058.125.5

018

Art.no. Description018.300.10C 10 heads + crown capper018.300.10K 10 heads + corker018.300.10P 10 heads + PP capper018.301.10 10 heads without closing unit018.300.14C 14 heads + crown capper018.300.14K 14 heads + corker018.300.14P 14 heads + PP capper018.301.14 14 heads without closing unit

Rotary filling line TA 1600Semi-automatic rotary filler WITH incorporated closure unit. Suitable for filling wine, beer (bottle fermentation) and fruit juices. After the bottles are manually fed into the machine, they are automatically filled and automatically corked, capped or twist capped (depen-ding on the closure unit that’s mounted).

Characteristics:• Available with corker and/or crown capper and/or pilfer proof

capper.• Easy switching between corker, crown capper and pilfer proof

capper in only 5 minutes.• Stepless adjustable filling level of the bottles and stepless ad-

justable speed of the filling unit.• Also suitable for non-pressurized beer (bottle fermenation) and

hot fruit juices.• Steam sterilizable and easy to clean.• Automatic safety stop in case of blockage.• 1 bottle-star included.

Rotary bottle filling line TA 1600

RTC-600 Mono blockThe RTC-600 is a compact, mono block bottle filler for beer (bottle conditioned beer). The standard version consists of a filler with 8 heads, a crown capper with automatic distributor and an in and out conveyer belt for bottles with a speed regulator.The bottle filler contains a rotary, gravity filling system with a tank that is height adjustable by means of a handle.The crown caps are directed to the bottle neck through a funnel and capped onto the bottle. The machine can easily be adjusted to different bottle sizes (extra stars available optionally).All parts that come in contact with the liquid are made of AISI 304 stainless steel and are easily removed for maintenance and steriliza-tion. The bottle filler can be combined with an automatic rinser and/or labeler.

Technical specifications:• Capacity: 600 75cl-bottles per hour. • 8 heads• Total height: 2100-2250 mm (adjustable)• Width: 1260 (basic), 2260 mm (total)• Depth: 980 mm• Power supply: 380 V 50 Hz - 1,5 kW • Required pressure: 5-6 bar• Diameter bottle: from 55 up to 115 mm• Bottle height: from 240 up to 380 mm• Diameter crown cap: 26-29 mm• Speed of in- and outlet conveyer: 5 m/min.• Capacity bottle filler tank: 35 liter• Capacity funnel crown capper: 1000 crown caps• Weight: 900 kg


018.325.1

B-techby Brouwland

018Automatic filling line TVA2014

Automatic rotary filling line TVA2014 with built-in closure unitSuitable for filling wine, beer (bottle fermentation) and fruit juices. The bottle run automatically into the machine and are automaticall filled, after which they are automatically closed with a cork, crown cap or pilferproof screw cap (depending on the installed unit).• Easy switching between corker, crown capper and pilfer proof capper in just 5 minutes!• Easy switching between different bottle sizes.• Stepless adjustable filling level of the bottles and stepless adjustable speed of the filling unit.• Also suitable for non-pressurized beer (bottle fermentation) and hot fruit juices.• Suitable for steam sterilization and easy to clean.• Automatic safety stop in case of blockage.• 1 bottle-star included.

Available accessories:• Extra bottle-stars.• Conveyor 1.5 m at the exit with nylon rolls.• Electric conveyor at the exit (speed adjus-

table from 2 till 12 m/minute), with collection table 50 x 60 cm.

• Supplement for crown capper 26 and 29 mm.• Electrical level control with 2 switching points

(empty and full).• Sterile cartridge filter for air supply liquid tank.• Stainless steel wheels.• Three-sided protection shield with doors.

Technical specifications:• Capacity: max. 2000 bottles/hour.• 14 heads.• Max. bottle height: 450 mm.• Bottle Ø: 60-120 mm.• Required pressure: 4 bar/200 l. minutes effective.• L x W x H: 2500 x 900 x 2500 mm.• Power: 220 V.

Available with corker and/or crown capper and/or pilfer proof capperContact our technical department for further information and prices.


018

Art.no. Model Capacity Connection Motor Head018.106.20 Novax 20M 1700 l/h 20 mm 0.5 pK, 2850 rpm 25 m018.106.25 Novax 25M 2500 l/h 25 mm 0.6 pK, 1450 rpm 12 m018.106.30 Novax 30M 5000 l/h 30 mm 1 pK, 1450 rpm 15 m018.186.20 Viton sealing for 018.106.20 & 018.105.7018.186.25 Viton sealing for 018.106.25 & 018.106.30

Novax pump for drillSelf-priming centrifugal pump suitable for food, for connection to a drill. Suitable for pumping clear or lightly charged liquids. Equip-ped with 14 mm tube connections.Flowrate: Up to 1400 l/h.Rotational speed: 2850 rpm.Max. pumping head: 24 m. Supplied with standard NBR seal, therefore less suitable for hot liquids. VITON seal 140.186.20 available separately.

Plastic cage aspiration filterProtects your pump from undesired chunks in your wort, must, juice,… Made of food grade plastic. Easy to mount thanks to the tube connection. Available in several diameters. Max. temperature: 50 °C.

Vane pump ECO 40 mmSST + trolley + bypassGood value self-priming vane pump with rub-ber impeller for wine, fruit juice, water, etc. Not suitable for hot wort. Max. temperature: 60 °C. Flow rate: up to 130 l/minute. Complete with built-in bypass for controllable flow and moun-

ted on wheeled hand cart. Tube connections, clamp type: 40 mm.

Motor: 220 V single-phase, 900 r.p.m, 900 w.The motor can operate in 2 directions.

Centrifugal pumpmagnetically coupled Low maintenance, heat-resistant, magnetically coupled centrifu-gal pump for clear wort. Ther-moplastic housing and VITON sealing. The magnetic coupling guarantees NO leaking through the motor shaft.• Capacity: up to 30 l/min.• Connections: 1/2”M.• Motor: 230 Volt/18 watt.

Novax stainless steel electric pumpsVery favourably priced, self-priming centrifugal pumps with an electric motor. Pump housing with stainless steel shaft. Without bypass, pump operable in 2 directions. Suitable for pumping clear or lightly charged food liquids, such as water, wine, wort, etc. With standard NBR seal for liquids up to 60 °C. VITON sealing available separately. Motor: 230 V, 50 Hz.

The pump can’t be used for aggressive deter-gents like caustic soda, hydrogen peroxide, ….

Novax electric pump for oilVery favourably priced, self-priming centrifugal pump with an electric motor. Pump housing with stainless steel shaft. Without bypass, pump operable in 2 di-rections. Special model with heavier en-gine for pumping clear or lightly charged oils. Also suitable for pumping lightly charged food liquids, such as wine, wort, etc. With standard NBR seal for liquids up to 60°C. VITON sealing available sepa-rately. Motor: 230V, 50 Hz.Flowrate: 2500 l/hour.Connection: 25 mm. Motor: 0.9 hp, 1450 rpm. Head: 12 m.The pump can’t be used for aggressive detergents like caustic soda, hydrogen peroxide, ….

Art.no. Description018.108.16 Cage aspiration filter Ø 16 mm018.108.20 Cage aspiration filter Ø 20 mm018.108.25 Cage aspiration filter Ø 25 mm018.108.30 Cage aspiration filter Ø 30 mm018.108.40 Cage aspiration filter Ø 40 mm018.108.50 Cage aspiration filter Ø 50 mm

Wine & beer pumps


018.107.25

018.090.1

018.105.7

018.074.5

018

Art.no. Motor Max. capacity Max. pressure Connection018.083.MIC 0,75 hp, 1400 rpm 20 l / min 3 bar ¾”018.083.MID 1 hp, 1400 rpm 96 l / min 2,8 bar 5/4”018.083.MIN 2,8 hp, 900 rpm 115 l / min 2,5 bar 40 mm018.083.MAJ 2 hp, 700 rpm 300 l / min 1,5 bar 60 mm

Art.no. Motor Max. capacity Max. pressure Connection018.081.MIN 2,4 hp 83 / 46 l / min 2,0 / 1,5 bar 40 mm018.081.MAJ 2,4 hp 300/150 l / min 1,5 / 1,0 bar 50 mm

Art.no. Motor Max. capacity Max. pressure Connection018.080.NEO 0,3 pK 29 l / min 2 bar 3/4” x14 of 20 mm 018.080.JUN 0,6 hp 58 l / min 2 bar 1” ¼ x 25 mm018.080.SEN 1,0 hp 120 l / min 1,5 bar 1” ½ x 40 mm018.080.MAS 1,5 hp 230 l / min 2,5 bar 2” x 50 mm

Opt

ione

leby

pass

Stainless steel impeller pump unitsProfessional pump unit with belt drive and 2 low speeds: 700/350 revs. With rubber impel-ler. Ideally suitable for pumping delicate liquids: wine, beer, milk, etc. Also suitable for pumping liquids containing high quanti-ties of particles and more viscous liquids, such as must, syrups, sauces, etc. Max. temperature: 90 °C. Motor (2.4 hp) can operate in two directions. Complete with SST connectors. Available options: different speeds, bypass, silicone impeller, EPDM.

Stainless steel impeller pumpsLow speed professional pumps with rubber impellers. Ideally suitable for pumping delicate liquids: wine, beer, milk, etc. Also suitable for pumping liquids containing particles and more viscous liquids, such as emulsions, fruit juices, light sauces, etc. Max. temperature: 90 °C. Motor can operate in two directions. Bypass 018.084.x optional.

SST centrifugal pumpsFor pumping clear liquids, for foodstuffs (wine, beer, milk, juice). With heavy electro-motor and internal bypass for stepless flow rate controle! Motor rotates in 2 directions! Suitable for liquids with a max. density of 1.1 kg/l and up to 90 °C.Model JUN, SEN, MAS:With nylon connections. 220 V, IP55. With mechanical VITON sealing!Model NEO:Model with entirely SST AISI 316 pump house. Tube connections not included. Delivered with 1.5 m cable.

Cart for electric pumps

Art.no. Description018.076.1 Metal018.079.4 Stainless steel

Stainless steel must pumpProfessional must pump for charged liquids and viscous/paste-consistency products. Maximum size of the particles in suspen-sion: 5 mm.• Automatic bypass with adjustable out-

put pressure.• 380 V, 900 rpm, 1600 lph.• Max. temperature: 130 °C.• Dimensions: 22 x 70 x 36 cm.• Mounted on cart.

Stainless steel cage filter For trapping particles. Connection: ¾”.Ø x L: 28 x 58 mm.Max. temperature: 55 °C.

Litre-counter With zero setting function. Accuracy: 1%.Connection: 1” inner thread. Max. temperature: 65 °C. Not suitable for commercial use.

Wine & beer pumps


018.078.6

018.100.8

018.077.8

018.080.NEO

018

Impeller

Art.no. Impeller018.089.E20 EPDM for micra/mini018.089.E30 EPDM for midex018.089.E40 EPDM for minor 018.089.N20 NEOPRENE

for micra/mini018.089.N40 NEOPRENE for minor018.089.NBR30 NITRIL for midex018.089.R40 RUBBER for minor018.089.S40 SILICONE for minor018.089.S60 SILICONE for major018.089.S80 SILICONE for maxi

Connections

Rotating spray ballRinse your tanks thoroughly and quickly with this rotating spray ball! Small dimen-sions but very effective! For use in many tanks, demijohns, wooden casks, etc thanks to its small diameter (25 mm).Connection: ¾” female threadWater consumption: up to 50 l/min Water pressure: up to 4 bar. Spraying diameter: up to 1,5 meter. Adjustable water flow.

Art.no. Description018.135.1 1”018.135.12 ½”018.135.34 ¾”018.134.4425 1” + tube spigot 25 mm

Straight ball valve SSTBall valve in AISI 316 SST with PTFE seals. Suitable for temperatures up to 180 °C. Fitted with an internal gas thread con-nector at both ends.

Art.no. Description018.136.12 ½'018.136.34 ¾'018.136.44 1'

Stainless steel butterfly valvesLarge range of butterfly valves avai-lable. For more information contact our technical support.

Curved ball valve SSTBall valves in AISI 316 stainless steel with PTFE seals. Suitable for temperatures up to 180 °C. Fitted with an external gas thread connector. Supplied with lock nut.

Butterfly valvethread/liner018.130.x

Reduction liner x liner018.207.x

Reduction thread x liner018.208.x

Reduction liner x thread018.209.x

Reduction thread x thread018.214.x

Reduction thread x BSP M018.225.x

Reduction liner x BSP M018.225.x

Reduction thread x BSP F018.225.x

Reduction liner x BSP F018.228.x

EPDM sealingfor DIN connection018.210.x

Coupling nut018.212.x

Plug external thread SST018.220.x

Hose spigot x liner018.211.x

Hose spigot x thread018.229.x

Couplerthread x thread018.223.x

Couplerliner x liner018.224.x

Bend 90°thread x liner018.230.x

Inspection glass thread x liner018.231.x

Inner sealing for butterfly valve 018.132.x

Professional toy storeFor a complete list of parts go to www.brouwland.com.


017.786.SPR3

018.130.xx

019

Art.no. Description019.015.7 FIW hevelfilterFIW filter disks (per 2 pieces)Art.no. Type Description019.024.9 2000 For beer019.020.7 1000 Coarse019.021.5 500 Fine019.022.3 100 Very fine019.023.1 SST Sterile*

Art.no. Description019.005.8 Filter MAXI 11 l complete019.006.6 Filter unit019.007.4 Pressure tank 11 l

* sterile = blocks yeast.


Art.no. Type Capacity019.055.3 5 1 litre019.056.1 6 1,5 litre019.057.9 7 2 litres

Art.no. L x W x H019.067.8 15 x 15 x 35 cm019.063.7 25 x 25 x 35 cm

Art.no. Ø bottom x top019.080.1 1,3 cm x 15 cm019.081.9 2 cm x 21 cm019.082.7 2,5 cm x 25 cm019.083.5 2,5 cm x 30 cm019.084.3 3 cm x 35 cm

Washable filter clothIn cotton, washable and reu-sable. For spiral funnel 019.095.9 and other. Ideal for filtering sedi-ments.

Spiral funnelMade of white plastic, Ø 15 cm. Be-cause of the special spiral form, the filte-ring surface is con-siderably enlarged. For filter paper or special filter cloth (019.096.7).

Must sieveMade of red or white plastic, equipped with metal handle.Diameter: 27 cm.

Nylon filter bagsFine-meshed nylon filterbags. For the filtra-tion of must or as a little press bag. Also suitable for boiling herbs, hops,… or during the brewing process.

Filter paperFolded filter paper, to be used with a funnel. Packed per 5 pieces.Porosity: 4 to 7 micron.

FunnelsSpecial design in white plastic, with nylon sieve and a special groove for de-aera-tion.

Filter pads MAXIOriginal Vinoferm® filter disks of Ø 22 cm for use in the Vinoferm® pres-sure filter or similar filter housings.

Pressure filter MAXIComplete set for wine filtration. Filters by pressing through 2 filter plates. Model with large tank capacity of 11 litres. Special leak proof filter unit due to extra seals. Uses Vino-ferm® MAXI filter pads Ø 22 cm. 2 FREE filter pads ‘FINE’ included.

Siphon filter MINIThe budget-saving hobby filter forsmall amounts of wine or beer. Easyto connect to a siphon. The wine isfiltered by gravity. One filter pad MINI(Ø 15 cm) is nee-ded per filtration.

1 FREE filter pad VINOFERM® FINE included.

Filtering

Filter pads MAXIType 2 pieces 25 piecesCoarse 019.010.8 019.013.2Fine 019.011.6 019.014.0Sterile * 019.012.4 019.016.5


019.095.9

019.096.7

019.103.1

019

Art.no. Graduation019.041.3 Coarse019.042.1 Fine019.043.9 Sterile*

Art.no. Graduation019.046.2 Coarse019.047.0 Fine019.048.8 Sterile*




Art.no. Plates Capacity019.050.6 6 200-300 l/h019.050.12 12 350-500 l/h019.050.18 18 550-800 l/h019.035.30 30 900 l/h019.036.3 Rubber ring019.038.9-B Spare plate BEGINNING019.038.9-E Spare plate END019.051.2-M Spare plate MIDDLE for 019.050.x019.039.7 Spare plate MIDDLE for 019.035.30

Art.no. Type019.110.6 KD1 very coarse019.111.4 KD3 coarse019.112.2 KD5 fine019.113.0 KD7 very fine019.108.0 KD10 ultra fine019.114.8 KDS15 sterile*

Filter pads 20 x 20Filter pads in pressed cardboard with kieselguhr. Filter pads 20 x 20 cm for plate filters 2020. Packed per 25 pieces.

Filter pads 20 x 20 for OILFilterpads specific for oil. Dim. 20 x 20 cm, fineness 45µ. Packed per 18 pieces.

Stainless steel plate filter 2020 with electric pumpNew and very favourably priced stainless steel plate filters with an electric pump. Handy tabletop model with handle and drip tray. Stainless steel pump housing, without bypass, pump can be operated in 2 directions and can also be used separately. Suitable for filte-ring lightly charged food liquids such as wine, beer, juice, etc. With standard NBR seal for liquids up to 60 °C. Tube connections: 20 mm, engine: 0.5 hp, 230 volt, 50 Hz, 2850 rpm. Not suitable for double filtration.

Stainless steel plate filter 2020 for OIL with electric pumpPlate filter with 18 plates, specially equipped with heavy engine pump NOVAX 018.107.25 for OIL. Not suitable for double filtration. With standard NBR seal for liquids up to 60 °C. Tube connections: 25 mm. Motor: 0.9 hp, 230 volt, 50 Hz, 1450 rpm. 18 special filter plates for oil 20 x 20 cm (019.109.8) included.

Filter pads for Super-JetFilter pads in pressed cardboard with kie-selguhr, for 019.045.4. Packed per 3 and available in 3 gradations.

Electric wine filter Super-JetThe ideal filter for avarage quantities. With its incorpo-rated self-priming pump this filter will filter up to 50 litres of wine in only 15 minutes. Filtering surface: 1200 cm². Uses 3 filter pads. Very easy to use. Weight: 13 kg. Dimensions: 49 cm x 46 cm x 26 cm.

Filter pads for Mini-JetFilter pads in pressed cardboard with kie-selguhr, for 019.040.5. Packed per 3 and available in 3 gradations.

Electric wine filter Mini-JetThe ideal filter for small quantities (max. 40 l at a time). With its incorporated self-priming pump, this filter will filter up to 20 litres of wine in only 15 minutes. Filtering surface: 465 cm². Uses 3 filter pads. Very easy to use! Weight: 3 kg. Dimensions: 30 cm x 18 cm x 14 cm.

Filtering


019.040.5

019.045.4

019.052.18 019.109.8

019

0.1

0.2

0.3

0.4

0.5

0.7

1.5

3.0

4.0

70 30 20 10 6

K1KD3

KD5

SD30

Steril40

Steril60

Steril80

Steril100

KD7KD10

KD12KDS15

K2

[µm]

Water throughput

Coa

rse,

cla

rifyi

ng,

fine

filtra

ton

Mic

robe

red

uctio

n an

d re

mov

al

Rete

ntio

n

Art.no. Graduation019.032.2 5 µ(very coarse)019.033.0 1 µ (coarse)019.034.8 0,5 µ (fine)019.031.4 0,25 µ (sterile*)

Filter cartridgesFor filter houses 019.120.6 and 019.030.6. Can be rinsed out in reverse direction, so it is possible to reuse them many times! Just rinse them out in reverse direction, using hot water or special cleaning/disinfecting solution Chemipro® Acid (004.020.4) to remove practically all dirt.

Cartridge filter for pressureSpecial pressure-resistant body for washable filter cartridges 019.031.4 up to 019.034.8. Can be used with any electric pump (with bypass). Not suitable for use in combination with the vacuum bottle filler. Body without filter cartridge.

Art.no. # plates Filter surface Cap./h (wine) Cap./h (beer)019.130.11 11 1,7 m² 1100 l 300 l019.130.19 19 2,9 m² 1500 l 500 l019.130.29 29 4,5 m² 2900 l 800 l019.130.39 39 5,8 m² 3900 l 1100 l

Art.no. Type019.115.5 KD1 very coarse019.116.3 KD3 coarse019.117.1 KD5 fine019.118.9 KD7 very fine019.119.7 KDS15 sterile*019.121.3 SD30019.122.1 S60 sterile*019.123.9 S80 sterile*019.124.7 S100 sterile*

Basket filter with pumpNew and very favourably priced basket filter with electric pump, specially intended for pre-filtration of liquids such as must, fruit juice, low alcohol content herbal extracts, etc. Convenient and compact design with handle. Large stainless steel basket sieve with 200μ fineness. Pump without bypass, can also be used separately. Suitable for filtering lightly charged food liquids such as wine, beer, juice, water, etc. With standard NBR seal for li-quids up to max. 60 °C. Tube connection for pump: 25 mm.Tube connection for basket filter: 30 mm.Motor: 0.6 hp, 230 V, 50 Hz, 1450 rpm.Flowrate: up to 2500 l/h.

Filter pads 40 x 40Made from pressed cel-lulose pulp with kieselguhr. 40 x 40 cm for 019.130.xx. 25 per pack.

Stainless steel plate filter 4040with electric pumpProfessional model. Uses filter plates of 40 x 40 cm. Heavy stainless steel body and elec-tric motor. The pump can also be used sepa-rately for siphoning. Steam sterilisable. With set for double filtration! Can be delivered with SST filter plate holders for double filtration (option).

Filtering



Filter platesThese filter plates are made of pure natural materials and cationic chargers, different amounts of cellulose slit fibers derived from deciduous and conife-rous trees, kieselguhr and perlite. The plates itself are biodegradable.

How to place the filter plates?Filter plates require careful handling when inserting them into the plate filter. Avoid banging, bending and rubbing the plates. Do not use damaged filter plates.Each filter plate has a rough and a smooth side. The smooth side is the side where the filtrate comes out.Sterilising the moistened plates before filtration.Slightly unfasten the stretched plates and let it cool for a while before re-stret-ching.• Hot water (soft and pure): during 25 minutes at 85 °C, measured at the exit (at least 0.5 bar exit pressure)• Steam (pure) up to a max of 134 °C. about 20 minutes starting steam ventilation at the exit. Then rinse with clear water (50 ml/m²).

Regeneration:First rinse with cold water (15-20 °C) in filtration direction during 5 minutes.The rinse in reversed direction with hot water (60-80 °C) during 10 minutes.Attention: reuse moistened plates as quickly as possible.


019.120.6

019.060.3

020

Art.no. Description020.016.2 Corker FI

020.017.0 Corker FI for Magnum bottles

020.018.8 Crown cap adaptor

Corker on stand, red, model RPSmall, handy and beautifully finished model, with nylon head. Can be used while sitting. Solid construction and budget saving! Height: 70 cm. Suitable for all wine corks, plastic and cork.

Adjustable corker with 2 leversLike 020.012.1, but with adjustable corking height. Only for 38 mm wine corks.

Corker on stand, green, model CPThe ideal corker for the demanding hobbyist. The cork is first compressed cylindrically, and then pushed straight into the bottle. This method pro-duces no grooves in the cork. With adjustable cork height and suitable for all bottles. With bronze cork squeezer. Very solid construction! Height: 90 cm. Not deliverable by package service! Not suitable for plas-tic corks.

Corker with 2 levers RPSolid aluminium design. Grabs the neck of the bottle. Plastic handles. Not adjustable. Only for 38 mm wine corks.

Corker on stand, blue, model FIA manual standing corker for all use: wine corks (cork and plastic), beer corks (26 and 29 mm, cork and plastic), Altec beer corks and crown caps (when used with an adaptor). With chrome plated cork pressers = suitable for regular use. Special crown cork adaptor (26 + 29 mm crown caps) available separately.

Corker FIWClassic model, works by pounding, entirely in plastic. Only for 38 mm wine corks and for small quantities.

Corker MiniFoot model, with semiauto-matic turnable holder for 200 corks. Mounted on a sturdy stand. With automa-tic bottle elevator and 24 V button control.• Capacity: 800-1000 bottles/h.• H x W x D: 180 x 60 x 60 cm.• Working height: 80 cm.• Weight: 85 kg.• 220 volt 1 hp.

CorkerCampagnolaWith automatic bottle eleva-tor, foot switch control and automatic cork holder.• Capacity: 1000-1200 bottles/h.• H x W x D: 200 x 60 x 60 cm.• Working height: 85 cm.• Weight: 160 kg.• 220 volt, 1 hp.

Corker MicraFoot model, with semiautomatic turnable holder for 200 corks. With 24 volt button control.• Max. Ø corks: 26 mm.• Max. bottle height: 35 cm.• Capacity: 600-800 bottles/h.• H x W x D: 150 x 35 x 40 cm.• Work height: 80 cm.• Weight: 70 kg.• 220 volt, 1 hp.

Corkers


020.009.7

020.021.2

020.025.3 020.025.MI 020.025.CAM

020.015.4

020.012.1 020.014.7

020

Cage wirer tearing modelEffortlessly wires hundreds of cages: 1 pull and finished! Sturdy model intended for regular use.

Novita cage wirerTo quickly and smoothly tie up your champagne cages. Indispensable for champagne bottlers.

Corker GildaIngenious corker. Functions like the large corkers on stand: first compressing the cork cylindrically, then pushing it straight into the bottle. Solid construction in nylon and aluminium. Also suitable for 45 mm corks.

Art.no. Description020.022.0 Crown capper RAPID 49020.023.8 Cage wirer for RAPID 49

Corkerchampagne TS-3Professional champagne corker with semi-au-tomatic cork holder. Suitable for corks with Ø 25 to 32 mm and 28 to 55 mm heigh.• Capacity: up to 1000 bottles/h.• Height: 220 cm.• Weight: 200 kg.

Corker champagne Rapid 49Professional heavy duty manual corker on stand for corking standard to magnum-sized bottles with champagne corks or beer corks. With additional second lever to compress the cork. Weight: 43 kg.• Max. dim. cork (H x Ø): 51 x 35 mm. Compression: 16 mm.• Ø inside bottle neck: 18 mm. Max. Ø bottle: 200 mm. Bottle height: 200-420 mm.• Four part press block.• Automatic blockage of bottle.• Vertically directed precision double guiding rod. Optional: accessory for wiring (020.023.8).

Corker champagne Professional electric corker for corking cider, beer and champagne bottles with champagne corks or beer corks. • Max Ø cork: 32 mm.• Max Ø bottles: 100 mm.• Max height bottles: 390 mm.Can also be used for normal corking with the help of an optional kit.

Champagne cage wirer GIS4Professional device to tie up your champagne cages. Can also be used as a crown capper (29 mm). Heavy hydraulic mecha-nism meant for regular and long-term use.• Capacity: 600 bottles/h.• Weight: 200 kg.• Height: 164 cm.

Corkers

Ti Tappo corker/cage wirerCork your champagne & wine bottles in an instant: with the Ti Tappo cork device you can simultaneously cork the bottle and tie up the champagne wire cage with just one pull on the lever.• Quick, easy and accurate placing of corks!• Versatile unit: suitable for plastic champagne & wine

corks (Ø 22 or 23 mm).• Ideal for tying up champagne wire cages.• Suitable for both standard and magnum bottles.• Durable: unit in galvanized steel.• Dimensions: 25 x 25 x 45 cm.• Weight: 5.3 kg.


020.025.TS3 020.025.GIS4

020.010.5

020.106.1

020.027.9

020.105.3

020.023.8

020.019.6

020

Art.no. Description020.046.9 Crown capper FIW020.044.4 Head 29-31 mm020.049.3 Head 26 mm

Art.no. Description020.145.9 Stainless steel crown capper020.146.7 Crown capper

Art.no. Description020.047.7 Crown capper MAX020.048.26 Head MAX Ø 26 mm*020.048.29 Head MAX Ø 29 mm*

Art.no. Description1 020.040.8 GRETA for beer bottles2 020.041.0 EMILY for beer and champagne bottles

Pneumatic crown capperSolid construction meant for regular use. The ideal and af-fordable solution for the serious amateur, the lab or micro-brewery. Accessories for 26 and 29 mm crown caps and plastic champagne corks included. Requires a small air compressor. • H x W x D: 59 x 30 x 30 cm. • Weight: ± 20 kg.

Pneumatic crown capper EcoSimilar to the pneumatic crown cap-per 020.146.7, but with a lighter finish. Suitable for the price-conscious con-sumer. Accessories for 26 and 29 mm crown caps AND plastic champagne corks included. Requires a small air compressor. H x W x D: 59 x 30 x 30 cm.Weight: 15 kg.

Tabletop crown capperCoronaHeavy and sturdy tabletop model for continu-ous use. Manually controlled. Included acces-sory for crown caps with Ø 29 mm + 26 mm. Height: 51 cm. Weight: 8 kg.

Tabletop crown capper FIWHandy model that is easily adaptable for different bottle heights. With exchangeable ‘head’ for standard 26 mm crown corks. Op-tional accessory (020.044.4) for 29 mm crown caps is available separately.

Tabletop crown capper MaxTabletop crown capper with twisted heads. Thanks to the extra reinforce-ments and easily adjustable height for the bottles, this crow capper is perfectly suitable for the frequent hobby brewer. The twisted heads guarantee a perfect closure on all common bottles. 2 heads included: suitable for 26 mm and 29 mm crown caps.

Crown capperWith 2 levers, magnet and replacable head (only EMILY). Made of nylon, very solid construction. 2 heads (26 and 29 mm) included. For all beer bottles and champagne bottles with crown caps! The GRETA model is only available with a 26 mm head, so only sui-table for beer bottles.

* also fits 020.046.9

Crown cappers


020.147.5

020.143.4

1

2

020

Art.no. Description020.079.28 Pilferproof tongs Ø 28 mm020.079.315 Pilferproof tongs Ø 31,5 mm

Manual pilferproof tongsWith a simple squeeze of these tongs you can seal the lower sealing ring of threaded PP-caps. For screw-caps Ø 28 mm or Ø 31,5 mm with both 18 mm and 24 mm depth.

Art.no. Description020.160.K Automatic crown capper TV 2000020.160.KU Automatic corker TV 2000

Art.no. Description020.160.KK Automatic capper TV 2000 crown caps + corks020.160.KP Automatic capper TV 2000 crown caps + PP020.160.KUPP Automatic capper TV 2000 corks + PP020.160.ST Automatic capper TV 2000 PP + TWIST-OFF

Pilferproof head

Pilferproof head

Conductor

Conductor

Pilferproof container

Pilferproof recipient

Pilferproof capsulerwith handleProfessional electric tabletop, with handle.Capacity: up to 300 bottles/h. With standard PP31.5 head. Other heads available upon request.

Pilferproofcapsuler withpush buttonProfessional electric table-top, with push button. Capacity: up to 300 bot-tles/hour. With standard PP31.5 head. Other heads available upon request.

Automatic crown capper TV2000Fully automatic closure unit with feeder and discharge belts. In single version for 1 closure. Can be sup-plied for corks, crown corks, polypropylene stoppers, long cap/Stelvin screw caps, plastic screw caps and twist-off caps. Easy to adjust to different bottle diameters and heights without gauging pieces! Technical data:• Capacity: up to 2500 bottles/hour.• Bottle height: max: 450 mm.• Bottle Ø: max 120 mm.• Motor: 230 volt.• Air consumption: 200 l/min at 8 bar.• D x W x H: 500 x 900 x 2000 mm.• Weight: 150 kg.

Contact our technical department for further information.

Automatic crown capper TWIN TV2000Fully automatic closure unit with feeder and discharge belts. In double version with 2 different clo-sure units. Can be supplied for corks, crown corks, polypropylene stoppers, long cap/Stelvin screw caps, plastic screw caps and twist-off caps. Easy to adjust to different bottle diameters and heights without gauging pieces! Technical data:• Capacity: up to 2500 bottles/hour.• Bottle height: max: 450 mm.• Bottle Ø: max 120 mm.• Motor: 230 volt.• Air consumption: 200 l/min at 8 bar.• D x W x H: 500 x 900 x 2000 mm.• Weight: 150 kg.

Contact our technical department for further information.

Pilferproof machines


020.082.4020.081.6

020

Twister corkscrew Attractive and practi-cal corkscrew with a Teflon coated hollow screw, for opening wine bottles with ease. Has a firm grip on every wine bottle.

Cork catcherDid the cork fall IN the bottle? No problem! Get it out with this handy cork catcher!

Easy-unscrew bottle openerThis handy gadget helps you to unscrew and uncork plas-tic corks AND crown caps with no effort.

Corker and cork puller AH-SONo more damaged corks! Slide the 2 prongs between the cork and the neck of the bottle. Pull the cork out in one smooth turn. Close the bottle again by gently rocking the cork into the bottle (using the corker). The bottle is now closed and looks like it was never opened before. Enjoy a glass of corkless wine!

Double Action corkscrewIngenious corkscrew with knife and double action: thanks to this system the cork is pulled out safely and straight in 2 steps. No more broken corks and practically without any effort. Pleasant arched form. With high quality open coil, covered in Teflon.

Bottle openers

Degorging toolHandy tool to simplify champagne degorging!The bottle neck is submerged in water of brine with a temperature of -20 °C. The champagne in the bottle neck freezes and the bottle is placed upright leaving the iced leese in the bottle neck. With the degorging tool the bottle is then ope-ned. the bottle pressure makes the iced lees plug shoot out of the bottle.


020.030.3

020.059.2

020.052.7

025.204.9

020.065.9

020.120.2

021

18

Art.no. Description021.040.1 Carboy Cleaner021.042.7 Spare pad for Carboy Cleaner021.041.9 Soda keg Cleaner021.043.5 Spare pad for Soda keg Cleaner

Art.no. Description021.015.3 Bottle cleaner DOUBLE021.019.5 Spare brush

Manual bottle cleaner doubleWith a patented double-rotation mechanism. Normal position: brush rotates while moving up and down. Se-cured: brush rotates in one place only. Ideal for very dirty bottles. With brush in stainless steel.

Art.no. Length Brush (H x Ø) Type Use021.001.3 30 cm 12x 4 cm Natural hair For beer bottles021.003.9 45 cm 15 x 7 cm Nylon For wine bottles and

demijohns021.006.2 80 cm 15 x 7 cm Nylon021.008.8 42 cm Natural hair For 2 and 5-l straight bottles021.009.6 75 cm 35 x 8,5 cm Nylon For demijohns 15-34 l014.218.2 50 cm x 1 cm Natural hair For pipette

Carboy & Soda keg CleanerAre you also tired of endless scrubbing your bottles and soda kegs? Then from now on, use the carboy and Soda keg Cleaner! Thanks to the special designed rotating cleaning pads your demijohns, barrels and soda kegs are entirely cleaned in only a few seconds without any effort. Scratch free and very efficient thanks to the specially created rotating sponge covers with special unwoven viscose pads. Very easy to use: pour some water with detergent into your demijohn or soda keg, attach the Carboy Cleaner/Soda keg Cleaner to your drill and GO! Cleans efficiently up to a diameter of: Carboy Cleaner: ± 32 cm, Soda keg Cleaner: ± 22 cm.

Bottle brushesUniversal model, for cleaning beer bot-tles, wine bottles, demijohns, etc.

Cleaning

Art.no. Description021.216.7 Bottle rinser Ecology021.240.7 Spare brush Ecology

Bottle rinser EcologyA revolutionary bottle rinser! To be connected to the water conduit. The inner brush spins powerfully by water pressure, no electricityrequired! Spare brush available separately.

Art.no. Description021.025.2 Spray lance SST021.030.2 Spray head SST

Stainless steel spray lanceProfessional lance with 360° spray head. Made entirely of polished AISI 304 stainless steel. Provided with a NW50 tank connection and equipped with a curved NW25 intake. Length: 60 cm.

Spray head in AISI 316, suitable for demijohns, barrels, tanks, etc. up to Ø 1 m. Ø spray head : 30 mm.Connection: ¼” inner thread.Flow rate: 1800 l/hour at 1 bar.

Watch the videos on our website

cleaning products


021

73

Semi-automatic rotary bottle rinserWith 12 heads for placing bottles. Manu-ally rotated treatment section under stainless steel cover. For internal wash only. Suitable for a wide range of bottle sizes.

Cleaning

Rotating bottle drainerFor 81 bottles at a time. No more walking around, you can always have your bottles close at hand! Very practical. Solid construction with stable stand. Bottle rinser AVVINATORE 021.218.3 can be mounted onto this bottle drainer.

Bottle drainerFor draining 81 washed bottles at a time. Can be easily enlarged using extrathreaded compo-nents. On a stable stand. Very solid.

Bottle rinser Double BlastThe same as 021.221.7 but rinses 2 bot-tles at the same time! With extra spray nozzle for demijohns.

Bottle rinser AvvinatoreWith its own reservoir for e.g. a sulphite solution. When you push down the bottle, a powerful waterjet rinses out the bottle completely. Ideal for e.g. disinfecting bottles just before bottling. With table stand, also fits on bottle drainer 021.085.7.

Bottle rinser BlastRinses all your bottles, pressure vessels, demijohns and even tubes and siphons instantly. Connects to a tap. Very simple and efficient to use: open tap, push up bottle. and rinse out with a powerful waterjet.

Art.no. Description021.080.7 Bottle drainer021.081.5 Element for bottle drainer

Art.no. Description021.085.7 Rotating bottle drainer021.086.4 Element for bottle drainer

bottles


021.245.6

021.218.3

021.221.7

021.222.5

021

Art.no. Power Steam Fuse021.250.6 9,5 kW 15 kg/h 16 A021.251.4 13,2 kW 20 kg/h 20 A021.252.2 16,5 kW 25 kg/h 25 A021.253.0 23 kW 34 kg/h 35 A

Steam generatorsElectrical professional steam generator for breweries, winema-kers, food companies, etc. Ideal for cleaning and disinfecting machines such as plate filters, cartridge filters, pumps, conducts, etc. but also floors, barrique detartration, bottle disinfection, etc.Easy to use: just connect to the water and electricity grid. Easy maintenance: very easy descaling. Direct action: steam available after only 2 minutes! Large capacity of steam at 110 °C, max. pressure 2,5 bar. Housing entirely out of stainless steel. 380 V.

Electric bottle washing machine OndaProfessional model in stainless steel. With rotating inner and outer brushes in special hard nylon. Rinses 2 bottles at a time.Capacity: up to 400 bottles/hour.

Bottle washing machine AutomatikaProfessional stainless steel construction, for daily use. Has a closed, heated and thermostatic controlled circuit for deter-gent! With separate and individual washing and rinsing com-partments. Washes (under high pressure without brushes!) and rinses 4 bottles at a time. Capacity: up to 600 bottles/hour.Dimensions: 140 x 100 x 100 cm. Weight: 80 kg.

Art.no. Description058.160.3 Manual058.161.1 Automatic

Barrel cleaner RE-2Professional barrel cleaner for CIP cleaning of traditional 30 and 50 l beer kegs. Fitted with 2 pressure pumps for base and acid cleaning under pressure, insulated and temperature controlled detergent tank and acid cleaner tank. Available in 2 versions: manual version with standard butterfly valves or an automatic version with electric butterfly valves.Cleaning cycle: 3-5 minutes.• Capacity: up to 20 kegs / hour.• Power supply: 220 V, 2 kW.• Water connection: ½”, 3 bar.• Dimensions: 1000 x 700 x 1300 mm.

Cleaning


021.232.4

021.235.7

023

164

Art.no. Description023.510.1 Starters kit with Dutch book023.511.9 Starters kit with French book

Art.no. Description023.512.7 Starters kit English (without book)023.513.5 Starters kit with German book

Cider kitMake your own delicious and thirst-quenching cider! Very high qual-ity. Instructions for both still and sparkling cider inclu-ded! One canister makes 22 litres of cider.

Maxi starters kit wine Complete set with equipment and ingredients for the starting winemakerContains:• 2 fermenting buckets 30 litres with tap and airlock.• Bottle filler.• Spoon 40 cm.• Hydrometer and measuring cylinder.• Acidometer (acidity meter).• Bottle brush.• Chemipro® OXI cleaning agent.• Corker with 30 wine corks.• Bioferm ROUGE dry yeast.• Bioferm BLANC dry yeast.• NUTRISAL yeast nutrient.• Deacidifier DESACID.• Pecto-enzyme ZYMEX.• MIXACID mixed acids.• Sulphite.• Instructions with recipes.

Starters kit wine

MostfeinNatural, sweetened concentrate made from dates and other ingredients. Improves the flavour, increases acidity and sweet-ness.

Oak-a-vinNatural oak extract of extremely high quality, originating in Limousin, France. This product changes the wine in just a few days, whereas a wooden barrel would take a few months.May not be used in commercial wines!

Port extract

Port wine with natural Alcoferm® extracts Recipe for 5 litres of port wine.What do you need? 5 litres red wine, 50 ml port extract, 20 ml Oak-a-vin, 25 ml mostfein.Preparation: Mix all ingredients together. After 1 month of ripening, carefully siphon and filter.

liqueur extracts

Grape concentratesAdd water, sugar and yeast and after a few weeks you’ll have 4,5 litres of wine! Can also be used to add body to homemade wine (by adding and refermentation). Dried yeast and yeast nutrient included. Content: 900 g.

Cabernet SauvignonSpicy and rich, full bodied with toasty aroma and a warm red colour.

ChardonnayMedium bodied, crisp, fresh with citrus and tropical fruit highlights.

Art.no. Description023.007.8 Cabernet Sauvignon023.008.6 Chardonnay


023.016.9

006.030.1

023.480.7006.022.8

025

Art.no. Description025.035.7 Plastic bottle tray 100 x 120 cm UNI025.036.5 Plastic bottle tray 60 x 80 cm BORD025.037.3 Plastic bottle tray 60 x 80 cm BOURG

Plastic bottle traysThese solid thermo-shaped plastic trays are specially manufac-tured for stabile, horizontal storage of wine bottles and cider/champagne bottles. They avoid the risk of broken bottles, collap-sing piles, etc. Every bottle lays in its own special formed cutaway. However, should the bottle do break, the damage will only be limited to that single cut-away. Very handy to use and suitable for professionals as well as for hobbyists.Available in 3 versions:• Plastic bottle tray 100 x 120 UNI (industrial pallet size) Universal model suited for most 75 cl bottles: Bordeaux, Bourgogne, champagne, flute, etc. 40 bottles per layer.• Plastic bottle tray 60 x 80 BORD (mini pallet size) Suited for 75 cl bordeaux and flute bottles. 15 to 16 bottles per layer.• Plastic bottle tray 60 x 80 BURG (mini pallet size) Suited for 75 cl burgundy and champagne bottles. 15 to 16 bottles per layer.

Minimum-maximumthermometerDisplays the current temperature as well as the highest and lowest temperatures which are reached. Plastic housing with little roof. With button to reset the minimum and maximum temperatures. Dimensions: 6 cm x 23 cm.

Hygrometer withthermometerFor measuring the relative humi-dity in e.g. your wine cellar. Deco-rative large design (Ø 10 cm) with built-in thermometer.

5 rules for ideal wine storage: • Stable temperature: preferably between 10 and 12 °C. A few degrees more or less is not disastrous; extreme tempe-

ratures and changing temperatures, however, must be avoided at all costs.• Adapted humidity: the ideal humidity lays between 65 and 80 %. Too little humidity dries the cork, resulting in lea-

king wine. Too much humidity may lead to mould and affect the labels.• Good air circulation: if there is too little circulation ‘nasty smells’ may arise in your cellar and these may penetrate

the wine through the cork.• Optimal darkness: important because light, and in particular UV radiation, have a disastrous effect on the ageing of

wine through oxidation.• Vibration free: in order for the wine to mature harmoniously and to make sure the molecular structure is not distur-

bed.

Wine storage


013.095.6 013.085.6

025

Modular wooden wine rack 24 bottlesModular wooden com-ponents to build your own trendy wine rack. Blends in with every interior. Approxi-mately 24 bottles per unit. Beautiful finish in pine-wood. Fully assembled.Dim. 1 module W x D x H: 48 x 48 x 23 cm.

Wooden wine case12 bottlesHandy stackable wooden box for storing your wine and beer bottles. Beauti-ful finish in pinewood. With special opening to easily remove bottles. 12 bottles per box.Dim. singular box W x D x H: 37 x 38 x 24 cm.

Wooden wine rack 54 bottlesDecorative solid wine rack for 54 bottles. Beautiful finish in pine wood. Partly assembled.W x D x H: 73 x 27 x 120 cm.

Wooden wine rack 36 bottlesDecorative solid wine rack for 36 bottles. Beautiful finish in pine wood. Partly assembled.W x D x H: 51 x 27 x 120 cm.

Wine storage

Art.no. Capacity W x H025.002.7 50 bottles 50 x 100 cm025.003.5 75 bottles 50 x 150 cm025.004.3 100 bottles 100 x 100 cm025.005.0 150 bottles 100 x 150 cm025.009.2 200 bottles 100 x 200 cm

Metal wine rackMetal wine racks, specially designed for use in wine cellars. Top-quality oven-baked paint finish. Easy to fit flat against a wall. Depth: 24 cm.


025.025.8

025.027.4025.028.2

025.026.6

025

Art.no. Description025.050.6 Basic set025.051.4 2 extra stoppers

Wine ServerThe Wine Server allows perfect, non-drip pouring every time. The surface is designed to prevent dripping and to return any excess wine back into the bottle. A handy accessory for your wine cellar.

Champagne SaverAn ingenious combination of pressure saver AND pourer in one! Enjoy your champagne, sparkling wine or beer to the last drop! Top quality and modern design. Fits most 75 cl sparkling wine bottles. Also suitable for beer! An original and useful present.

WinesaverComplete set with 1 pump and 2 stoppers. For storing opened wine bottles without oxidation. Gift pack.

‘Le Verre’ sampling glassThe real sampling glass, on stand, according to the rules of the ‘Institut National d’Appellation d’Origine’ (INAO). Indispensable for the real connoisseur. 6 glasses per pack.

Art.no. # bottles Capacity025.200.3 3 bottles 15 bottles/h025.200.7 7 bottles 30 bottles/h025.200.10 10 bottles 45 bottles/h025.200.32 32 bottles 150 bottles/h025.210.8 Polipropilene glycol 1 l

Beerkeg beer coolerA barbecue? A garden party? There’s nothing better than pouring a cold beer you have brewed yourself. This is made very easy thanks to this ‘dry’-cooler in an attractive beer keg design. Simply connect the beer and CO2, insert plug, wait a few minutes... ready!• Cooling capacity: 40 l/hour (at 10 °C. temp. difference).• Dry cooler: no more fussing with an ice water bath!• Complete with draw-off tap WITH compensator, drip tray,

beer pipe.

Bottle neck coolerFreezer unit for freezing the bottle neck for degorging as in méthode champenoise. Thanks to the built-in electronic thermostat, the glycol so-lution is chilled to -25 °C. Placing the bottles in the opening upside-down for a short period causes a ‘plug’ to form in the neck, which can easily be removed on opening the bottle. With electronic thermostat and stain-less steel frame.

Cellar & bar accessoires

SpittoonAn absolute tasting essential. Thanks to the special lid, odours and wine residue are kept in the bucket. Without the funnel shaped lid it can also serve as a chilling bucket. Elegant design in black Acryl. Content: 3 litres.


025.071.2

025.098.5

025.076.1

025.241.3

025.058.9

025

Chilly

Chilly MAX

Art.no. Description025.052.2 WINE cooler025.053.0 CHAMPAGNE cooler025.054.8 BEER cooler

Art.no. Description1 025.056.3 Champagne cooler SST2 025.057.1 Wine cooler

DropStopThe ultimate no-drip pou-ring device. Ingenious and patented system made of special foil: strong and reusable many times. Packed per 2 pieces. An origi-nal gift!

Prestige wine/champagne coolerHow to chill your wine or champagne quickly and still be able to present it attractively on your table? This VACUVIN PRESTIGE WINE COOLER will make it possible. Easy to use: just place the cooling ele-ments into the freezer compartment for a few hours. The absorbed cold will chill your bottle of wine in a matter of minutes! Modern design, which will look good on any table. An original and useful present.

Rapid Ice bottle coolersThese chilling sleeves will chill any bot-tle within minutes. Very easy to use: just leave your rapid-ice cooler in a freezer and fit it around your bottle when nee-ded. Cools your bottle in just 5 minutes! Stays flexible even when frozen and takes very little space in your freezer. Safe and non-toxic. Available in 3 formats: for beer and wine bottles.

Vinion wine pourerA unique Belgian invention, seen in tv show ‘De Bedenkers’. This patented wine improving pourer with incorporated magnets frees the retained aromas of your drinks: young wines get a better and mild odour and taste. Dry aperitifs and liquors get softer and even slightly sour wines will become less sour. With the Vinion, you can also test the storage potential of your wine.

Cellar & bar accessoires

Art.no. Type Cooling capacity*025.261.25 Chilly 25 2,4 kW025.261.35 Chilly 35 3,5 kW025.261.45 Chilly 45** 4,5 kW025.261.M50 Chilly MAX 50 6,4 kW025.261.M90 Chilly MAX 90 10,7 kW

Cooling group CHILLY & CHILLY MAXThe CHILLY water cooler is a compact and powerful water/glycol cooler, very easy to use and ideal for smaller wine makers en beer brewers. The CHILLY water cooler is equipped with a completely hermitical closed compressor, a water circuit with water tank and centrifugal pump.• Cooling group CHILLY: Only suitable for cooling. Available with cooling capacities from 2.4 till 4.5 kW.• Cooling group CHILLY MAX: Suitable for cooling AND heating. Available with cooling capacities from 6.4 till 10.7 kW.Applications:• Pre-cooling of must or wine for pre-clearing.• Regulation of fermentation temperature.• Regulation of storage temperature of beer.• Cool storage of wine until bottling....and much more.

* At 15 °C water temperature and 32 °C ambient air temperature. ** Chilly 45: optional cooling to -10 °C available separately.

More info on www.brouwland.com


025.060.5

025.061.3

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026

32

Capsules

Colour 100 pieces 1000 pieces 3000 piecesGold 026.021.6 026.022.4 026.023.2Burgundy 026.011.7 026.012.5 026.013.3White 026.061.2 026.062.0 026.063.8Black 026.071.1 026.072.9 026.073.7

Colour 100 pieces 1000 pieces 10.000 piecesTransparent 026.401.0 026.402.8 026.403.6Burgundy 026.406.9 026.407.7 026.408.5Gold 026.411.9 026.412.7 026.413.5White 026.421.8 026.422.6 026.423.4Green/gold 026.426.7 026.427.5 026.428.3Black 026.441.6 026.442.4 026.443.2

Thermo capsulesThermo capsules or shrink-capsules shrink nicely around the bottle neck by heat or steam. They are easily placed by using hot water, a paint burner or an electric shrink-wrapper 026.610.6. All our thermo capsules are with a tear-off lip. Ø x L: 30.5 x 50 mm.

Electric capsule rollerTabletop model. For all aluminium or laminated capsules (exept champagne capsules). High capacity: up to 600 bottles/h.

Aluminium capsulesGive a beautiful finishing touch and will protect the cork.Ø x L: 30,5 x 50 mm.

Cap grip for shrink capsWith this very handy tool you can safely place shrink caps onto bottles in no time. Boil water, place the shrink cap onto the bottle and put the cap grip over the shrink cap. Immerse in the boiling water and the shrink cap will fit perfectly onto the bottle neck in just 3 seconds!

CapsulerSmall device with rubber ring for putting on aluminium capsules. 2 rings included: 1 for thin,

and 1 for thick bottle necks.

Sealing waxThe real original sealing wax. Heat up in a bainmarie and immerse the bottles for an instant. Colour: red. Weight: 450 g. Not suitable for champagne caps.

Spiral ringMetal ring for placing alu-minium capsules on bottles.

Natural corks for wineØ 24 mm. Available quali-ties: superb, 1st, 2nd and 3rd.

Agglomerated corks for wineare made of compressed cork granules. They are harder than normal corks, and therefore their diameter has been reduced to 23 mm. They can only be used with standing corkers.

Synthetic corks for wineHave a natural cork colour, a perfect shape, a very con-sistent density, and a neutral taste and odour.

Twin-corks for wineHave a good and constant quality. These corks consist of compressed cork granu-les, but are fitted at the top and bottom with a disc of natural cork.


026.600.7

026.602.3

026.601.5

026.611.4

026.620.5

026Automatic capsuler

Capsules for beer botlesColour 25 pcs. 100 pcs. 1000 pcs. 4200 pcs.Gold 026.210.5 026.211.3 026.212.1 026.213.9Silver 026.215.4 026.216.2 026.217.0 026.218.8Raspberry 026.220.4 026.221.2 026.222.0 026.223.8Black 026.225.3 026.226.1 026.227.9 026.228.7White 026.230.3 026.231.1 026.232.9 026.233.7

Capsules for champagne botlesColour 25 pcs. 100 pcs. 1000 pcs. 2700 pcs.Gold 026.200.6 026.202.2 026.203.0 026.204.8Black 026.205.5 026.207.1 026.208.9 026.209.7

Shrink-wrapper for thermo capsManual tabletop model, electric. Very suitable for winemakers or wine sellers who deal with larger quantities of wine. Quickly and simply capsules hundreds of bottles/hour. Powerful heating element, without thermostat. 700 watt, 240 V.

Pneumatic capsuler for champagne capsulesTabletop, pneumatic, specially suited for putting conical capsules onto cham-pagne bottles. Needs an air compressor. Large capacity: up to 500-600 bottles/hour.Dimensions: 300 x 260 x 240 mm.

Conical aluminium capsules for beer bottlesFor beer bottles 37.5 and75 cl with crown cork 29 mm. Length: 90 mm.Ø top: 34 mm.

Conical aluminium capsules for champagne bottlesLength: 125 mm. Ø top: 35 mm.

Automatic champagne capsulerAutomatic capsuling unit for conical champagne or beer capsules with capsule setup unit and 2-stage closure unit. Complete with feeder and output belts. Op-tional automatic capsule distribution with table.Capacity: up to 900 bottles / hour.L x W x H: 1000 x 700 x 2000 mm.Weight: 250 kg.Power: 1 kW, 380 volt.


026.612.2

026.610.6

026.615.900

027


Label glue powderWater soluble. Can be used manu-ally, or with gluing devices. Dosage: 100 g of glue to dissolve in 100-200 ml of very hot water.

Label glue for SeleniaContent: 10 kg.

Label gluerManual tabletop. For fast and fault-less gluing of normal labels or for moistening pregummed labels.

Labeler Selenia• Electrically driven.• For cylindrical bottles with Ø 65 mm-115 mm.• Automatic labeling once the bottle is placed into

the labeler.• Labels are glued.• Capacity: 600-800 bottles/hour.• Dimensions: 35 x 55 x 45 cm.• Power: 220 V, 130 watt.• Weight: 26 kg (with cart (optional): 50 kg).Several options possible.

Labeler Quadro• Electrically • Pneumatically driven.• For square bottles.• Place the bottle and press the button.• For self-adhesive labels on roll, max. height: 165 mm.• Capacity: 800-900 bottles/hour.• Dimensions: 35 x 55 x 45 cm.• Power: 220 V, 100 watt.• Weight: 30 kg (with cart (optional): 54 kg).• Needs a compressor.

Labeler Mignon• Electrically driven.• For cylindrical bottles with Ø 20-45 mm.• Automatic labeling once the bottle

is placed into the labeler.• For self-adhesive labels, max. height: 90 mm.• Capacity: 800-900 bottles/hour.• Dimensions: 35 x 55 x 45 cm.• Power: 220 V, 150 watt.• Weight: 26 kg.

Labeler Urania• Electrically driven.• For cylindrical bottles with Ø 60-110 mm.• Automatic labeling once the bottle is placed

into the labeler.• For self-adhesive labels on roll.• Capacity: 700-800 bottles/hour.• Dimensions: 35 x 55 x 45 cm.• Power: 220 V, 150 watt.• Weight: 26 kg (with cart (optional): 50 kg).Several options possible.

Labellers


027.700.4

027.815.0

027.715.2

027.717.8

027.719.4

027.716.0

027

Automatic labelling machine EU1800Automatic labelling machine for rolls of self-adhesive labels with feeder and output belts. Works for both rectangular and round bottles with labels front and back (alternating on roll). Extension for 2 rolls possible.Capacity: up to 1800 bottles/hour. Dimensions: 1700 x 1200 x 1300 mm.Weight: 200 kg.Power: 1 kw, 380 volt.

Automatic glue labeller ENO 1200Professional labeller for glueing paper labels on round bottles (back lable not possible). Suitable for breweries, vineyards, fruit juice companies, etc. Complete with run-in belt, run-out belt and collecting table. Can be used with the TA1600 bottle filler. Capacity: 1200 bottles/hour. L x D x H: 180 cm x 90 cm x 160 cm.Weight: 360 kg.

Automatic labellers


027.740.0

027.745.9

028

‘Kitzinger wijnboek’Simpel yet reliable book for beginning winemakers. Dutch (71 pages) or French (76 pages).

028.001.6 - Kitzinger wijnboek028.002.4 - Livre de vin de Kitzinger

‘Kitzinger Weinbuch’ The best German book for the hobby wine maker. Very detailed. 238 pages.

028.025.5 - Kitzinger Weinbuch

‘Wijnboek’Marc De BrouwerThe Dutch translation (238 pages) of the French (239 pages) book ‘Traite de Vinification’ by Marc De Brouwer. The most complete book for the amateur wine-maker! With extra chapters about cider, mead, sparkling wine, grape wine, hazes and diseases in wine, etc. With an extensive index. A4 size.

028.004.7 - Wijnboek028.003.2 - Traite de vinification

‘Zelf wijn maken’C.J.J. BerryThe most popular Dutch book for beginning winemakers. Lots of recipes, classified by har-vesting month. 154 pages.

028.006.5 - Zelf wijn maken

‘Logboek voor de wijnmaker’Write down all your data in this book and never forget a recipe again! Dutch.

028.019.8 - Logboek voor de wijnmaker

‘Zelf wijn maken (druiven)’Jim LawHow do you start with your own vineyard? This Dutch book explains the whole pro-cess to you. In the first part you can read about the selection of suitable vines for your region and climate and about the maintenance and harvest of your grapes. The second part teaches you how to make your own artisanal wine from your own harvested grapes. With photographs and dra-wings of various techniques. 175 pages.

028.017.2 - Zelf wijn maken (druiven)

‘Berekend wijnmaken’Ad CoumouThis Dutch book will explain to you, with the help of several examples, how to make qualitative and harmonious wine with body, a maximum of aroma and subtle continuousaftertaste. By using the en-closed spreadsheets, the com-puter will do all the calculating for you and you’ll achieve an optimal result! 141 pages + cd-rom.

028.018.0 - Berekend wijnmaken

‘Wijntechnologie en -biochemie’Prof. Dr. Ir. Rudolf L.M. PierikScientifically based Dutch book of reference about wine technology and wine bio-chemistry. How does malolac-tic fermentation exactly work? What are the treatments against too much or too little acid? How to stabilise wine? What are the effects of added vitamine C or other additives? All these concepts and tech-niques are clearly explained. 17 x 24 cm. 170 pages, with colour photographs.

028.015.6 - Wijntechnologie en -biochemie

Books wine making & viniculture

The available languages are mentioned below the text.


028

‘Welkom op ons domein’Gido Van Imschoot This beautiful Dutch language book provides an overview of the major vineyards in Flanders and Wallonia. ‘Welcome to our domain’ is the result of many hours of interesting conversa-tions. How it began, the first successes and setbacks, spicy anecdotes, the types of grapes and hard work in the vineyard. With beautiful photographs by Andrew Verschetze. 284 pages.

028.030.5 - Welkom op ons domein

‘Faites votre vin’J.A. ChandonNo-nonsense French booklet explaining simply and clearly the preparation of grape wine, with, amongst other things, the making of red and white wine, the malolactic fer-mentation, the prevention and correction of mistakes, etc. 48 pages, A5-size.

028.104.8 - Faites votre vin

‘Faites votre cidre’J.A. ChandonNo-nonsense French booklet explaining simply and clearly the preparation of cider, with, amongst other things, the choice of apples, crushing and pressing, fermentation, siphoning, further fermentation in the bottle, etc. 40 pages A5-size.

028.103.0 - Faites votre cidre

‘Ma façade est vigne’Marc De BrouwerAre you dreaming of your own vineyard? This French book explains clearly the planting and maintenance of your own vines against walls, on a ter-race, etc. 40 pages. With clear drawings and colour photos.

028.013.1 - Ma façade est vigne

‘Cultivez votre vigne’J.A. ChandonNo-nonsense French language booklet explaining simply and clearly the cultivation of grapes, pruning methods, soil maintenance, possible diseases, etc. 48 pages A5-size.

028.102.2 - Cultivez votre vigne

‘Weinbau heute’Ruckenbauer, TraxlerThe standard work for every professional winemaker. Ger-man. 605 pages.

028.020.6 - Weinbau heute

‘La vinification’FoulonneauA book for the advanced hobbyist and the profes-sional winegrower. This book describes in a systematic way, the principles of the tech-niques of wine making. Therefore the author uses the fundamental knowledge without forgetting the human factor (the intervention of the winemaker). This third edition has been updated and a chapter about labelling of the bottles has been added. 200 pages. In French.

028.024.8 - La vinification

‘Knowing and making wine’Émile PeynaudAuthoritative book by a highly respected and expert French enologist. Offers a complete survey of winemaking tech-niques and wine apprecia-tion. It treats every aspect of wine science: theoretical and practical. Provides the oppor-tunity to solve problems and guides them to the proper solutions. Available in French (355 pages) and English (391 pages).

028.021.4 - Knowing and making wine028.022.2 - Connaissance et travail du vin




028

‘Met’Karl StücklerEverything about making mead yourself. For profes-sional winemakers as well as hobbyists. 100 pages. In German.

028.029.7 - Met

‘Groente- enfruitencyclopedie’Luc Dedeene / Guy De Kinder Not only is this a step by step cultivation guide of all vegetable and fruit crops, it also covers the layout of the garden, the soil, the cultiva-tion order, etc of the crops. With more than 600 photos and drawings. Also clear variety oversights, pollination lists and addresses of specia-lized suppliers and references to useful websites. 408 pages. Dutch.

028.010.7 - Groenten- en fruitencyclopedie

‘Obstsäfte: Sirup, Nektar & Gelee’Georg InnerhoferGerman classic on making natural fruit wines. Indispen-sable guide with clear instruc-tions and lots of practical information. 113 pages.

028.028.9 - Obstsäfte: Sirup, Nektar & Gelee

‘Beeren-, Frucht- &Krauterweine’Gabriele Colditz The only German language book on the preparation of fruit and flower wines. With clear explanations and 30 recipes. 115 pages.

028.026.3 - Beeren-, Frucht- & Krauterweine la soif

‘Juicing & steaming with the Natursaft® steam juicer’Roos Van HoofBrochure with lots of informa-tion, instructions and recipes for an optimal effect using the Natursaft® steam juicer. 35 pages. Available in English, Dutch, French and German.

028.210.3 - Ontsappen & stoomkoken028.215.2 - Extraire des jus & cuire à la vapeur

‘Most und Apfelwein’Karl StücklerGerman book, specifically about the making of apple wines and apple juices. Very thorough, with special chap-ters about clearing, enzymes, faults, etc. Suitable for the hobbyist and the professional. With clear instructions, charts and illustrations. 140 pages.

028.027.1 - Most und Apfelwein

‘Rhubarbe, comment la transformer’Marc De BrouwerFrench book about the pro-cessing of rhubarb into wine. How to handle oxalic acid? How and when to use chalk sediment? What is the best steam juicer? These are just some of the questions ans-wered in the book. Supple-mented with many recipes for juices, punches, jam, sorbets, soups and cakes. 73 pages, A5 format.

028.012.3 - Rhubarbe, com-ment la transformer

‘Une pomme pour la soif !’Marc De BrouwerThis French booklet describes in a very clear manner how to process apples into a drink; how to extract juice, how to preserve the juice, how to make cider and wine from apples. A book recommen-ded for everyone who wants to make more than apple sauce with their apples. 68 pages.

028.014.9 - Une pomme pour la soif




028

160 170 181

‘Wijnbouwgids: van wijnrank tot wijn’Herman Faes This Dutch book, written by Herman Faes, prof. Dr. at the KHLeuven, is a practical guide for everyone that wants to concentrate on winegrowing. What are the most appropri-ate grape varieties? What kind of activities can you find in the vineyard? How to keep a vineyard healthy? The methods to convert grapes into white and red wines, the chemi-cal processes in the wine, the tasting of wine, etc., all these matters are clearly described in this nice illustrated book. Also included: lots of tips by 15 winegrowers from Hageland. A must have for every wine lover! 124 pages.

028.031.3 - Wijnbouwgids: van wijnrank tot wijn

‘Cultiver sa treille bio’Jean-Claude Le Bihan This colourful illustrated book accessibly describes how to grow your own vineyard or how to revive an (old) existing vineyard. It also contains chapters about making your own wine, grape juice and jams (with a wine base). French. 158 pages.

028.032.1 - Cultiver sa treille bio

Books on brewing beerWould you like to start brewing your own beer or want to optimize your beer? Then take a look in our elabo-rate library. For both amateur and professional brewers.

Books on making liqueurAre you looking for inspiration for ma-king your own liqueur or cocktail, or do you just want to know how making liqueur is done? Then you’ll surely find it with us.

Books on making cheeseBelgian cheeses, Dutch cheeses, French cheeses etc. Find out exactly how to make your own delicious cheese.




HARVESTHARVEST

Quality/price ratio is important for you and for us!

Ordering in time...Harvest marks the end of the growing season, farmers hurry to bring in the crop in time.

The harvest is an important time for Brouwland and our customers and is anxiously awaited. The worries about the quality of the harvest is an important element for everyone who’s involved in processing fruit and brewing.

Brouwland doesn’t sell grapes or vines but will do anything to accommodate the professional and hobby winemaker in order to finish his product.

For beer brewers we try to get our hands on hops and malts with the best quality/price ratio.

The only thing we ask of you: ‘Please order in time’. This makes sure that there are no long waiting periods.

beer n.

1. fermentedalcoholicbeveragebrewedfrommaltandflavouredwithhops

2. smallbeer somethingunimportantThisissmallbeercomparedwithhisusualwork

BeerBeer

050

Art.no. Content050.035.5 6 g050.036.3 100 g050.037.1 500 g

Art.no. Content050.250.0 12,5 g050.251.8 500 g050.252.6 10 kg





LageryeastA sturdy lager yeast, delivering a consis-tent neutral fermentation with little or no sulphur components or other undesirable by-products. Flocculation: high. Final gravity: medium. Fermentation temperature: 10-15 °C. Dosage: 3-6 g/10 l.

BlancheyeastTop-fermenting brewer’s yeast, Sacchar-myces cerevisiae, selected for its forma-tion of typical wheat beer aromas. Very suitable for production of witbier, wheat beers, etc. Flocculation: low. Final gravity: low. Fermentation temperature: 18-24 °C. Dosage: 5-8 g/10 l.

TopyeastTop fermenting yeast that most suitable for amber coloured and dark beers. Fast fermentation with low residual sugar. Formation of fruity esters. Flocculation: medium to high. Final gravity: low. Fermentation temperature: 18-25 °C.Dosage depends on the original gravity: 1.050 = 5 g /10 l. 1.080 = 8 g /10 l.

BeeryeastMauribrew™ENGLISH ALE 514Top fermenting yeast.Temperature range: 17-30 °C.Wort at 10-11 °P ferments easily to 2 °P.Alcohol tolerance up to 9,5 % vol. With very good settling properties even at warmer ambient temperatures 20-30 °C.Dosage: 25-50 g per 1 hl.

BeeryeastMauribrew™ LAGER 497Lager yeast.This strain has low oxygen requirements through fermentation. Forms no yeast head throughout fermentation.Temperature range: 15-30 °C.Very good natural setting properties and results in a green beer of good clarity and compacted yeast deposit.Dosage: 25-50g per 1hl.

BeeryeastMauribrew™ WEISS 1433For wheat beer.Produces large quantities of fermenta-tion aromas (esters, higher alcohols). Temperature range: 15-30 °C. Requires high amounts of nitrogen. Where neces-sary use nutrients. Has good settling properties at cool temperatures.Dosage: 50-80 g per hl.

Whyandhowtomakeayeaststarter?For bigger brews or worts with a gravity above 1.050 the use of a yeast starter is recommended. The quantity of the yeast cells is crucial for the quality of the beer. Most brewers use far too little yeast. This can result not only in incomplete fermentation, but also in abnormal taste and a higher chance of infections, which are often the consequence of yeast ‘undermanning’. Hence it is a good idea to make a yeast starter. This isn’t that difficult: dissolve 50 grams of malt extract in 500 ml water and add 5 g of yeast nutrient or nutrivit. Boil for 5 minutes and then pour into a thoroughly cleaned and disinfected container (glass Erlenmeyer flask or similar), close tightly with a wad of cotton wool and allow to cool.When it’s cooled, add the yeast and aerate well (preferably with a sterile air filter and a pump). Keep the container, closed with an airlock, at a temperature of 21 to 26 °C during 12 hours (the yeast will continue to multiply). Your yeast starter is ready for use (or for further multiplication). Add the starter to the wort. If you cannot add it directly, put it in the fridge for the time being. Take the yeast starter out of the fridge a few hours before use so that it can gradu-ately warm to room temperature before being added to the wort.

Beer yeast Brewferm® & Mauribrew™


050

Art.no. Content050.001.7 11,5 g050.002.5 500 g

Art.no. Content050.003.3 11,5 g050.004.1 500 g

Art.no. Content050.005.8 11,5 g050.006.6 500 g

Art.no. Content050.020.7 11,5 g050.021.5 500 g

Art.no. Content050.007.4 11,5 g050.008.2 500 g

Art.no. Content050.014.0 11,5 g050.013.2 500 g

Art.no. Content050.009.0 11,5 g050.010.8 500 g

Saflager S-189Saccharomyces Carlbergensis from a Swiss brewery. Produces neutral Pilsner type beers. Excellent flocculation cha-racteristics. Moderate final gravity. Fermentation tempera-ture: 10-14 °C.Dosage: 8-12 g/10 l.Content: 500 g.

Safale K-97German top-fermenting yeast with moderate flocculation and moderate final gravity. Gives a compact yeast head at the top. Used, amongst other things, for wheat beers, etc. Fermentation tem-perature: 18-24 °C.Dosage: 5-8 g/10 l.Content: 500 g.

Safale S-04Universal top-fermenting yeast with excellent sedimentation characteristics. Ensures rapid fermentation and low final gravity (1008-1012 SG = 2-3 °Plato).Fermentation temperature: 18-24 °C.Dosage: 5-8 g/10 l.

Saflager S-23The first Saccharomyces Carlbergensis indried form for genuine Pilsner type beers! Excellent sedimentation characteris-tics. Also suitable for stronger beers up to 22 °Plato! Produces fruity, high ester Pilsner beers. Fermentation temperature: 10-14 °C.Dosage: 8-12 g/10 l.

Safbrew WB-06A speciality yeast selected for wheat beer fermentation. The yeast produces subtle estery and phenol flavour notes typical of wheat beers. Flocculation: low. Final gravity: high.Fermentation tempera-ture: 15- 24 °C.Dosage: 5-8 g/10 l.

SafbrewT-58Top fermenting yeast that produces more esters and gives a herbal aroma. Good sedimentation properties.Flocculation: high.Final gravity: medium. Fermentation tem-perature: 18-24 °C.Dosage: 5-8 g/10 l.

Saflager W-34/70Famous yeast strain from Weihenstephan in Germany, used world-wide within the brewing industry. Flocculation: high. Final gravity: medium. Fermentation temperature: ideal at 10-14 °C. Dosage: 8-12 g/10 l; to be increased to 20-30 g/10 l when fermenting under 12 °C.

Safale US-05The most famous ale yeast strain in America, now available as a ready-to-pitch dry yeast. Produces well-balanced beers with low diacetyl and a very clean, crisp end palate. Flocculation: low/me-dium. Final gravity: medium. Fermentation tempe-rature: 15-24 °C.Dosage: 5-8 g/10 l.

Safbrew S-33Top fermenting yeast for ensured fer-mentation and constant action. Also sui-table for fermentation in the bottle. Very popular yeast for all purposes. Robust for a strong aroma. Suitable for special beers, wheat beers, abbey beers, etc.Flocculation: medium. Final gravity: high. Fermentation temperature: 15-24 °C.Dosage: 5-8 g/10 l.For bottle or cask conditioning: 0.25-0.5 g/10 l.

Beer yeast Fermentis


050.023.1050.011.6

050

YeastsuspensionFor microbreweries. Professional packing with 1 litre of highly concentrated yeast slurry of guaranteed quality. Delivered direct from WYEAST to you by FEDERAL EXPRESS. Conservation: 2 weeks. Contact our wholesale department for in-formation, prices, yearly contracts, etc. Available for ALL types.

SmackPackActivatorMeant for the larger homebrewer or small microbrewery: sufficient for direct addition up to 20 l of wort. Sterile smackpack. Contains 125 ml, nutritient included. 3.5 times more yeast cells! Long conservation pos-sible: 6-12 months after production date.

Whyliquidyeasts?All beer brewers agree on 1 thing: yeast has a significant influence on the final flavour of your beer. The quality of your beer will increase by using liquid beer yeasts.Wyeast is the world’s largest supplier of liquid yeast for home brewers. Specific yeast strains of well-known beers world-wide are carefully selected and cultivated in their modern laboratories and production units. Thanks to the unique ‘Smack-Pack’ packaging every home brewer is able to use a specific yeast culture for his/her beer.Using them is very easy: take the smack pack out of the refrigerator, locate the inside bag with your fingers and ‘smack’ it with your fist so it bursts open. Shake the package thoroughly and let it swell at room temperature. Now you’ll have a ready-made pure and sterile yeast culture. Finally cut the package open and pour the yeast into your cooled wort.

WYEAST yeasts are available in 2 packages: SMACK PACK ACTIVATOR and YEAST SLURRIES.

Beer yeast Wyeast

ALEyeastAlesaretypifiedbyarich,full-bodiedprofilewitha fruitynoseand taste.Eachstrainhasunique characteristics, which can be en-hancedorminimizeddependingonformula-tionandfermentationtemperatures.

1007 German AleTrue top-cropping yeast, low ester formation, broad temperature range affects styles. Will ferment cold; 13 °C range, producing lager characteristics including sulphur production. Style: dry, crisp characteristics. Fermentation at higher temperatures (21-24 °C) may pro-duce some mild fruitiness. Low flocculating yeast. Beers mature fairly rapidly, even when cold fermentation is used. Flocculation: low. Apparent attenuation: 73-77 %. Fermentation temperature: 13-20 °C.

1010 American WheatA dry-fermenting, true top-cropping yeast. For a dry, slightly tart, crisp beer. Ideal for beers where a low ester profile is desirable, a good alternative for Alts and Kölsch, along with American Style Hefeweizen. Flocculation: low.

Apparent attenuation: 74-78 %. Fermentation temperature: 14-23 °C.

1028 London AleRich with a dry finish, bold and crisp, with a hint of fruitiness. Flocculation: medium. Apparent attenuation: 73-77 %. Fermentation temperature: 15-22 °C.

1056 American AleVery clean crisp flavour characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool 15-19 ºC fermentation tem-peratures. Versatile yeast, which produces many beer styles allowing malt and hop cha-racter to dominate the beer profile. Flocculation: low to medium. Apparent attenuation : 73-77 %. Fermentation temperature: 15-22 °C.

1084IrishAleBeers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity in the upper range. Ester production is enhanced and rich with fermentation temperatures above 18 ºC. Flocculation is low to moderate with filtration

typically required. Flocculation: medium. Apparent attenuation: 71-75 %. Fermentation temperature: 16-22 °C.

1098BritishAleThis yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, slightly tart, fruity and well balanced. Beers will finish clean and neutral. Ferments well down to 18 °C. Flocculation: medium. Apparent attenuation: 73-75 %. Fermentation temperature: 18-22 °C.

1099 Whitbread AleA mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculent. Clears well without filtration. Flocculation: high. Apparent attenuation: 68-72 %. Fermentation temperature: 18-24 °C.

1187 Ringwood AleGreat Yeast of European origin with unique fermentation and flavour characteristics. Distinct fruit ester and high flocculation pro-vide a malty complex profile, also clears well. Thorough diacetyl rest is recommended after

Refrigerated package

Activate Swell Pour Fermentation


050fermentation is complete. Flocculation: high. Apparent attenuation: 68-72 %. Fermentation temperature: 18-23 °C.

1272 American Ale IIFruitier and more flocculent than 1056, slightly nutty, soft, clean, slightly tart finish. Floccula-tion: high. Apparent attenuation: 72-76 %. Fermentation temperature: 15-22 °C.

1275ThamesValleyAleProduces classic British bitters, rich complex flavour profile, clean, light malt character, low fruitiness, low esters, well balanced. Flocculation: medium. Apparent attenuation: 77 %. Fermentation temperature: 16-22 °C.

1318 London Ale IIIFrom a traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet. Flocculation: high. Apparent attenuation: 71-75 %. Fermentation temperature: 18-23 °C.

1335BritishAleIITypical British and Canadian ale fermenta-tion profile with good flocculating and malty flavour characteristics, crisp finish, clean, fairly dry. Flocculation: high. Apparent attenuation: 73-76 %. Fermentation temperature: 17-24 °C.

1469WestYorkshireAleProduces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect modera-te nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, pro-ducing bright beer without filtration. Floc-culation: High Apparent attenuation: 67-71 %.Fermentation temperature: 18-22 °C.

1728ScottishAleIdeally suited for Scottish-style ales, and high-gravity ales. Flocculation: high.Apparent attenuation: 69-73 %. Fermentation temperature: 13-24 °C.

1968 London ESB AleThis extremely flocculent yeast produces dis-tinctly malty beers and a balanced fruitiness. Alcohol tolerance approximately 9 % ABV. Flocculation: high. Apparent attenuation: 67-71 %. Fermentation temperature: 18-22 °C.

2565KölschTrue top-cropping yeast similar to Alt strains. Produces slightly more fruity/wine characte-ristics. Fruitiness increases with temperature increase. Low or no detectable diacetyl pro-duction. Also ferments well at cold 13-16 °C range. Used to produce quick conditioning pseudo-lager beers. Poor flocculating yeast requires filtration to produce bright beers or additional settling time. Flocculation: low. Apparent attenuation: 73-77 %. Fermentation temperature: 13-21 °C.

LAGERyeastLager beers are typically lighter and drierthanaleswithacrispfinish.Lageryeastge-nerallyproduces significantamountsof sul-phur during cooler fermentation,which dis-

sipatesduringaging.Animportantprofileingreatpilsnerbeers.

2000BudvarLagerNice malty nose, subtle fruitiness. Rich malt profile on palate. Finishes malty but dry, well balanced, crisp. Hop character comes through in finish. Flocculation: Medium-High. Apparent attenuation: 71-75 %. Fermentation temperature: 9-13 °C.

2001UrquellLagerMild fruit/floral aroma. Very dry and clean on palate with full mouthfeel and nice subtle malt character. Very clean and neutral finish. Flocculation: Medium-High. Apparent attenuation: 72-76 %. Fermentation temperature: 9-13 °C.

2007PilsenLagerA classic American pilsner strain, smooth, malty palate. Ferments dry and crisp. Flocculation: medium. Apparent attenuation: 71-75 %. Fermentation temperature: 9-13 °C.

2042DanishLagerRich, Dortmund-style, crisp, dry finish. Soft pro-file accentuates hop characteristics. Floccu-lation: low. Apparent attenuation: 73-77 %. Fermentation temperature: 8-13 °C.

2112 California LagerParticularly suited for producing 19th-century style West Coast beers. Retains lager charac-teristics at temperatures up to 18 °C and pro-duces malty, brilliantly clear beers. Flocculation: high. Apparent attenuation: 73-77 %. Fermentation temperature: 8-22 °C.

2124 Bohemian LagerA Carlsberg type yeast and the most widely used lager strain in the world. Produces a dis-tinct malty profile with some ester character with a crisp finish. Well-balanced profile, pro-duces a wide range of lager beers. Benefits from diacetyl rest at 14 °C for 24 hours after fermentation is complete. Fermentations at 24 ºC eliminates sulphur production. Flocculation: medium. Apparent attenuation: 69-73 %. Fermentation temperature: 9-14 °C.

2206 Bavarian LagerUsed by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks. Flocculation: medium. Apparent attenuation: 73-77 %. Fermentation temperature: 8-14 °C.

2278CzechPilsClassic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and all malt beers. Sulphur pro-duced during fermentation dissipates with conditioning. Flocculation: medium to high. Apparent attenuation: 70-74 %. Fermentation temperature: 10-14 °C.

2308MunichLagerA unique strain, capable of producing fine lagers. Very smooth, well rounded and full bo-died. Benefits from temperature rise for dia-cetyl rest at the end of primary fermentation. Flocculation: medium. Apparent attenuation: 70-74 %. Fermentation temperature: 9-13 °C.

3711FrenchSaisonSaison yeast, which strengthens the effect of the herbs and the hop aroma. Excellent for beers with a rich aroma and strong herbal bouquet. Smooth, continuous fermentation with low flocculation. Gives a rich texture. Apparent attenuation: 77-83 %.Fermentation temperature: 18-30 °C.

WHEATBEERyeastAmyriadofaromasandflavourscomefromagreatvarietyofwheatandBelgianbeeryeast.Intensefruityestersandaromaticsdominatethisprofile.Characteristicsareintensifiedbyhigherfermentationtemperatures.

3056 Bavarian Wheat BlendBlend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers. Flocculation: medium.Apparent attenuation: 73-77 %. Fermentation temperature: 18-23 °C.

3068WeihenstephanWeizenUnique top fermenting yeast with the typi-cal herbal WEIZEN character. Rich with clove, vanille and banana. Fermentation tempera-tures arround 20 °C for the best result. Flocculation: low. Apparent attenuation : 73-77 %.Fermentation temperature : 18-24 °C.

3333 German WheatSubtle flavour profile for wheat yeast with unique sharp tart crispness, fruity, sherry-like palate. Flocculation: high.Apparent attenuation: 70-76 %. Fermentation temperature: 17-24 °C.

3638 Bavarian WheatTop cropping hefeweizen yeast with complex flavour and aroma. Balance of banana and bubble gum esters with litchi and apple/plum esters and cloviness. Flocculation: low. Apparent attenuation: 70-76 %. Fermentation temperature: 18-24 °C.

LAMBIC5112BrettanomycesBruxellensisProduces the classic sweaty horse hair cha-racter indigenous to beers of the Brussels re-gion: gueuze, lambics. Ferments best in worts with lower pH after primary fermentation has begun. This strain is generally used in conjunc-tion with S. cerevisiae as well as other wild yeast and lactic bacteria. Produces some acidity and may form a pellicle in bottles or casks. Generally requires 3-6 months aging for flavour to fully develop. Flocculation: medium. Apparent attenuation: low. Fermentation temperature: 15-24 °C.

5335LactobacillusLactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lam-bics sour brown ales and Berliner Weisse. Al-ways used in conjunction with S.cerevisiae and often with various wild yeast. Fermentation temperature: 15-35 °C.

Beer yeast Wyeast


0505733PediococcusLactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. High acid producer which usually increases overall acid levels in beer as storage time increases. Fermentation temperature: 15-35 °C.

BELGIANSPECIALTIES1214 Belgian AbbeyAbbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with very good alcohol tolerance. Floccula-tion: medium. Apparent attenuation: 74-78 %. Fermentation temperature: 20-24 °C.

1388 Belgian Strong AleClassic yeast for style. Robust flavour profile with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. Flocculation: low. Apparent attenuation: 74-78 %. Fermentation temperature: 18-27 °C.

1762 Belgian Abbey IIHigh gravity yeast with distinct warming cha-racter from ethanol production. Slightly fruity with dry finish and low ester profile. Flocculation: medium. Apparent attenuation: 73-77 %. Fermentation temperature: 18-24 °C.

3278 Belgian Lambic BlendContains a selection of Saccharomyces add non-Saccharomyces which include Belgian style wheat beer yeast, Sherry yeast, two Bret-tanomyces strains and Lactic Acid Bacteria. Includes organisms which are most important for the desirable flavour components of Bel-

gian Lambics. Flocculation: low to medium. Apparent attenuation: 70-80 %. Fermentation temperature: 17-24 °C.

3463ForbiddenFruitFrom an old Belgian brewery for production of ‘witbier’ to classic grand cru. Phenolic profile with subdued fruitiness. Well balanced estery profile. Flocculation: low.Apparent attenuation: 72-76 %. Fermentation temperature: 17-24 °C.

3522BelgianArdennesOne of many great beer yeast for producing classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy character.Flocculation: high. Apparent attenuation: 72-76 %. Fermentation temperature: 18-24 °C.

3724BelgianSaisonClassic farmhouse ale yeast. Spicy and com-plex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic. Benefits from elevated fermentation temperatures. Usually slow to at-tenuate. Flocculation: low.Apparent attenuation: 76-80 %. Fermentation temperature: 21-35 °C.

3763RoeselareAleBlendTypical yeast for Flemish ‘old brown’. Contains lambic-cultures that provide the earthy tones and acidity typical of this style. Long ripening (up to 18 months) is necessary to give the beer its full flavour and acidity. This is also true for lambic beers. Apparent attenuation: 80 %. Fermentation temperature: 18-30 °C.

3787TrappistHighGravityThis strain produces intense esters and phe-nolic characteristics with complex fruitiness. Doesn’t produce a significant amount of ba-nana or bubble gum esters. Phenol and ester production are influenced by fermentation temperatures. Phenols tend to dissipate as beer matures. Ferment to dryness with good alcohol tolerance approximately 11-12 % ABV. True top cropping yeast with broad tempera-ture range. Flocculation: medium.Apparent attenuation: 74-78 %. Fermentation temperature: 18-25 °C.

3942 Belgian WheatEstery, low phenol producing yeast from small Belgian brewery. Apple, bubble gum and plum like aromas with a dry but fruity finish. Flocculation: medium.Apparent attenuation: 72-76 %. Fermentation temperature: 18-23 °C.

3944 Belgian WitbierA yeast with complex flavour profile. Produces a spicy phenolic character with low ester pro-duction. Phenols tend to dominate most fla-vours and dissipates with age. Ferments fairly dry. Sometimes used in conjunction with lactic acid bacteria to produce a sharper finish. This strain may be a slow starting yeast with true top cropping characteristics. Flocculation is low. Alcohol tolerance approximately 10-11 % ABV. Flocculation: medium. Apparent attenuation: 72-76 %. Fermentation temperature: 16-24 °C.

Beer yeast Wyeast

Wyeastnutrientblend Carefully combined mixture of vitamins, minerals, amino acids, nitrogen components, phosphates and zinc. It in-creases the viability of yeast cells, promotes healthy yeast growth, reduces yeast’s ‘lag time’ (start time), improves fermentation and provides a higher level of attenuation (resulting in a lower final gravity). Suitable for wine and beer.Dosage: 1 g/10 l wort. 2 g/10 l juice. Dissolve in a small amount of hot water and add to the wort or wine.


Type ACTIVATOR1007 German Ale 050.148.61010 American Wheat 050.174.21028 London Ale 050.146.01056 American Ale 050.187.41084 Irish Ale 050.150.21098 British Ale 050.157.61099 Whitbread Ale 050.171.81187 Ringwood Ale 050.160.01214 Belgian Ale Abbey 050.140.31272 All American Ale 050.177.51275 Thames Valley 050.180.91318 London Ale III 050.162.61335 British Ale II 050.161.91388 Belgian Strong Ale 050.151.01469 West Yorkshire Ale 050.199.9

Type ACTIVATOR3278 Belgian Lambic Blend 050.143.63333 German Wheat 050.166.83463 Forbidden Fruit 050.173.43522 Belgian Ardennes 050.168.23638 Bavarian Wheat 050.170.03711 French Saison 050.194.03724 Belgian Saison Ale 050.189.03763 Roeselare Ale 050.172.63787 Trappist High Gravity 050.154.33942 Belgian Wheat 050.178.33944 Belgian Witbier 050.142.95112 Brettanomyces Brux. 050.072.75335 Lactobacillus Delbrucki 050.175.95733 Pediococcus 050.179.1

Type ACTIVATOR1728 Scottish Ale 050.152.71762 Belgian Abbey II 050.153.51968 London Esb Ale 050.163.42000 Budvar Lager 050.181.72001 Urquell Lager 050.182.52007 Pilsner Lager 050.149.42042 Danish Lager 050.159.22112 California Lager 050.155.12124 Bohemian Lager 050.176.72206 Bavarian Lager 050.141.12278 Czech Pils 050.144.42308 Munich Lager 050.156.92565 Kolsch 050.147.83056 Bavarian Wheat Blend 050.167.53068 Weihenstephan Wheat 050.145.2


050Beer yeast Wyeast

Yourpersonalyeastbankisonlyaclickaway:Making the right choice of yeast is critical for every brewer. With our Wyeast suspensions we do offer over 50 high quality fresh yeasts with different characteristics, giving smaller breweries the possibility to make distinctive beers with complex flavour profiles. Every Wyeast production is thoroughly tested and guaranteed for purity and viability (>99 %) before ship-ment.

• High quality fresh yeasts, cultivated on order, grown in a sterile malt based nutrient enriched medium.• Shipped directly from the laboratory to your brewery in insulated boxes with ice-packs for optimal temperature.• More than 50 different yeast strains available to differentiate your beer from the competition.• Usable for both direct pitching and propagation.• Can be harvested and re-pitched 6-8 times, making the use of suspension a lot more profitable.• Stability : Best used when fresh, use within 7 days of receipt. Store at 1-2 °C.

Typicalanalysis:- Viable cells at packaging: 1.2 x 109 cells/ml. - Total bacteria: <1.0 cfu/ml. - Wild yeast & mold: <1.0 cfu/ml.

Recommendeddirectpitchrates:• Ales and wheats with gravities < 16 °P: ½ litre per hl.• Lagers: 1 litre per hl.• Ales and wheats with gravities > 16 °P: 1 litre per hl.• Any beer wort with gravities > 20 °P: 1½ litre per hl.

RecommendedPropagationprocedure:A basic rule to follow in determining a propagation schedule is not to exceed a 10 fold increase in volume. Timing for stepping up the yeast depends on reaching peak cell density at each step. This depends on temperature and the initial pitch rate. Always confirm a 50-75% gravity drop prior to increasing the volume. Perform all propagations at 20 °C. The fermentation temperature should be adjusted on the last step only. When performing a typical 1-Step-10-Fold propaga-tion, peak cell density should be achieved in approximately 48 hours.

Pitchrates: The following are typical pitch rates for a 1-Step-10-Fold propagation:• Ales: 1 litre per hl. • Wheats: 1 litre hl.• Lagers: 2 litres hl. • High Gravity: 2 litres per hl.

Example: A 20 Hl brewery wants to propagate yeast for a 1.060 gravity beer.1. Order 2 litres of yeast and inoculate 2 hl of well oxygenated wort at 20 °C. 2. Allow to ferment for 48 hours or until 50-75 % gravity drop. 3. Add 18Hl of wort on top of it.

The initial cell count in this example would be around 10-12 million cells per ml. If the yeast is allowed to ferment for 48 hours, the cell count would increase enough to supply 5-6 million cells per milliliter when increased to a total of 20 hl.

More information: www.brouwland.com.


051BROUWLAND has a total of 48 kinds of malt in its range! All barley malts are made from the finest 2-row barley and are expertly malted ac-cording to fixed quality standards. Besides Belgian BREWFERM® malts, we also have German Weyermann® malts available. Crushed malt is not available because of the great loss of aroma in a short period and danger of infections.Store malt in a cool, dry place. Ask for our special brewery prices for orders of 500 kg and more.

Malt Brewferm® & Weyermann®

1.Crushingthemaltwithamaltmill Making flour is not the intention of crushing malt. One

simply tries to break the grains, keeping the husks intact. Later they will serve as a filter bed. While crushing, fill the kettle with water and then add the crushed malt.

2.Mashing Malt contains starch, the process of converting starch

to sugar is called mashing. During mashing we basically heat up the grains and allow the enzymes, already pre-sent in the grains, to covert the starch into sugar. Keep stirring the mixture during mashing.

3.Filteringandrinsing Now that the starch is converted to sugar we just have

to dissolve the sugar into water and separate it from the remainder of the grains. Pour the mixture into a lauter ton, add hot water (78 °C) and literally spurge the sugar out of the grains. Make sure to take your time so that the sugars are thoroughly dissolved into the water. The remaining sugar solution we’ve now obtained is called wort.

4. Boiling Boil the wort to make it sterile. Add hops and spices so

that they can release their aroma and flavours into the beer. Afterwards turn off the fire. Soon a ‘cloud’ will ap-pear in the wort, these are precipitating proteins.

5. Cooling the wort When making beer out of wort we need to add yeast to

ferment it. Yeast only works at room temperature so we have to cool down the wort. To avoid infecting the wort with bacteria we need to do this as quickly as possible. A wort chiller will cool down the wort quickly to 25 °C. You can now measure the initial density.

6.Makingayeaststarter Depending on the type of beer a different type of yeast

is needed. When dry yeast is used, you first need to mak a yeast starter before use. To do this boil a sugar solution and cool it down to 25 °C, then add the yeast and stir until all the yeast is disolved. Put everything in a closed container and keep at room temperature. Fermentation will start after a few hours.

7.Addingyeast Add the yeast to the wort that is already in the fermen-

tation tank. Stir firmly and close the tank. Place an air lock. Normally fermentation will start within a few hours.

8.Fermentationcheck Keep an eye on the fermentation process. Measure

the density again when it slows down. If the density is between 1.020 and 1.025 siphon the beer and leave the trub. Let the beer ferment for another 10 days and measure the density again. When the expected final density is reached, bottling can begin.

9. Bottling First clean the bottles and caps. Siphon the beer into a

clean tank, leaving the trub in the fermentation tank. Add some sugar to prime the beer. Fill the bottles and close them immediately. Keep the bottles in a warm place for about a week before putting them in a cool place for ripening.

10.Tasting This is the most important part: tasting! Don’t forget to

take notes so you can make the same beer another time.

BrewingwiththeBREWFERM®maltkitsinonly10steps:


www.brewferm.com

051

BASEMALTS These barley malts with an EBC up to 50 are being used as base malt up to 100 %.

Type EBC 1kg 5kg 25kgPils 3 051.002.4 051.003.2 051.005.7Pale 7 051.011.5 051.012.3 051.014.9Munich 15 051.040.4 051.041.2 051.043.8Amber 50 051.035.4 051.036.2 051.038.8

Type EBC 1kg 5kg 25kgExtra Pale Premium Pilsner 2-3 051.249.1 051.250.9 051.251.7BIO Pilsner 2,5-4 - - 051.254.1Bohemian Pilsner 3-4 051.194.9 051.195.6 051.196.4Floor-malted Bohemian Pilsner 3-4 051.197.2 051.198.0 051.199.8BIO Pale Ale 5,5-7,5 - - 051.257.4Vienna 7 051.105.5 051.106.3 051.107.1BIO Vienna 7-9 - - 051.260.8BIO Munich type 1 12-17 - - 051.263.2BIO Munich type 2 20-25 - - 051.266.5

PilsAlso called lager in England. Used as base malt for all pils-type beers.

AmberIn the drying process, this malt is slowly heated to 140 °C, delive-ring an aroma rich malt. Gives a typical malt flavour to the beer. Aroma loss is possible during long storage. Use up to 30 %.

MunichBase malt for amber-coloured beers. Gives a malty flavour and aroma to the beer.

PaleBelgian malt. Slightly darker than Pils and often used in ale-type beers.

ViennaA little bit darker than the pils malt and usualy used for Ale-type beers.

ExtraPalePremiumPilsnerPerfect foundation grist for all extra pale lagers. Excellent modification and favorable protein and glucan levels. Excel-lent lautering properties. Provides finished beer with substantial body and mouth feel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process ¾ from single-step to multi-step infusion, to decoction. Use up to 100 %. BIOVienna

Full bodied, golden coloured, smooth tasting beers. Use up to 100 %.

BohemianPilsnerProcessed specifically for “Bohemian” characteristics to impart a full body, golden-blond colour, and complex maltiness to the finished brew. Use up to 100 %.

BIOPilsnerSuitable for Pilsner, Lager and Ales. Use up to 100 %. BIOMunichtype1

Enhances the body and aroma of dark beers. Use up to 100 %.

Floor-maltedBohemianPilsnerMaltTraditional, authentic floor malt produced in Czech Republic ac-cording to highest Weyermann® quality standards. Use up to 100 %.

BIOPaleAleSuitable for Lager and Ales. Use up to 100 %.

BIOMunichtype2Enhances the body and aroma of dark beers. Use up to 100 %.

Brewferm® & Weyermann® malts


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WHEATMALTS Base malt for all wheat beers. Light wheat is also used in smaller quantities to obtain a ‘bread’ touch.

Type EBC 1kg 5kg 25kgLight wheat 3 051.125.3 051.126.1 051.127.9Roasted wheat 900 051.240.9 051.241.7 051.242.5

Type EBC 1kg 5kg 25kgBIO wheat 3-4,5 - - 051.269.9Oak smoked wheat 4-8 051.243.4 051.244.2 051.245.9Dark wheat 15 051.130.3 051.131.1 051.132.9

Roastedwheat900EBCDark roasted wheat malt which gives many flavours and colours to your beer. Use up to 6 %.

Light wheat 3 EBCBase malt for all wheat beers but also used in smaller quantities to obtain a ‘bread’ touch. Gives a more herbal aroma to your beer and aids in head retention. Can be used up to 50 %.

Darkwheat15EBCBase malt for darker wheat beers. Gives a more herbal aroma to the beer and aids in head retention. Can be used up to 50 %.

BIOWheatmaltTypical top-fermented aroma. A slimmer, more sprightly beer. Produces superb wheat beers with typical aromas. Use up to 80 %.

OaksmokedwheatProduced from German-grown top quality spring wheat. Gives the finest oak smoke aroma and taste. Use up to 80 %.


ThemaltingprocessBarley is the basic ingredient in the production of beer. Several varieties of this grain type where especially developed for beer production. However, barley cannot be used directly, it first needs to be converted into malt before it can be used to produce beer.Maltingconsistsof3steps:1) Soaking the barley2) Germinating the barley3) Drying, also called kilningBarley is first soaked in water so it can start to germinate thanks to the humidity. This process can take several days and humidity and temperature need to be carefully controlled. During the germination there are several substances formed inside the barley grain, these are called enzymes. These enzymes are capable of, under certain conditions, to convert the starch in the barley grain into sugar. This sugar can be converted into alcohol during fermentation. After the germi-nation, the barley is dried. Drying takes place by heating the grains to certain high or lower temperatures according the desired result. Barley can simply be dried or slightly burned. After this process the malt varies in colour from yellow to brown and all shades in between. Depending on the preferred type of beer the brewer wants to make a blond or brown beer, he’ll have to choose the one or the other malt type.Hobby brewers don’t have to worry about malts. Most recipes and procedures use malt extracts made by malt houses and sold in strongly concentrated syrups packed in tin cans. Other, more complicated recipes are based on malt, not on extract. It is however preferable to start brewing with a malt extract kit.This text is extracted from the book ‘Bierbrouwen doe je zelf’ by Jean-François Simard.


051

ROASTEDMALTS These dark-coloured malts are used in dark beers such as stout, dark abbey beers, etc. They give, de-pending on the used amounts, a nutty to roasted flavour to your beer.


Type EBC 250 g 1kg 5kg 25kgChocolate 900 051.025.5 051.026.3 051.027.1 051.029.7Black 1400 051.030.5 051.031.3 051.032.1 051.034.7

Type EBC 250 g 1kg 5kg 25kgCarafa® special type 1 800-1000 051.214.5 051.215.2 051.216.0 051.217.8Chocolate rye malt 800 - 051.182.4 051.183.2 051.184.0BIO Carafa® 1000-1200 - - - 051.284.8Carafa® special type 3 1300-1500 051.219.4 051.220.2 051.221.0 015.222.8

BlackEven darker than chocolate malt 900 EBC. Used sparingly (max. 5 %) in brown ale, porters, dark abbey beers, etc.

ChocolateUsed sparingly (max. 5 %) in brown ale, porter, dark abbey beers, etc.

BIOCarafa®

Gives dark beers more aroma and colour. This unique de-husked roasted barley malt adds aroma, color and body, with a milder, smoother flavour than achieved with whole grains. Use up to 1-5 %.

ChocolateRyeMaltCarefully and evenly roasted rye malt. Enhances deep opacity, aroma, and creaminess of dark ales. Use up to 1-5 %.

Carafa®Specialtype3Even darker than chocolate malt, 900 EBC. Used sparingly (max. 5 %) in brown ale, porters, dark abbey beers, etc. Made of bran-free barley, this gives a softer flavour with less bitterness.

Carafa®Specialtype1Used sparingly (max 5 %) in brown ales, porters, dark abbey beers, etc. Made of bran-free barley giving a softer taste with less bitterness.

DiastaticactivityThis indicates the possibility of the malt to convert starch to fermentable and non-fermentable sugars on an enzymatic base. Malt with a high diastatic power are produced from selected 2-row barley varieties with a nitrogen level of 1.75-2.10 % (10.9-13 % proteins).The varieties are slected based on their inherent, high diastatic power during malting.The barley is soaked to a moisture content of 46-48 % is reached and then germinated during 6 days at an air temperature of 14-16 °C. Kilning is done at low temperatures with an initial air temperature of 45 °C rising up to 55 °C at the end of the cycle.These low temperatures make sure that the enzymes α-amylase and the β-amylase, that are formed during the first stage of the mal-ting process, won’t be broken down. The produced malt is suitable for the production of grain whisky or malt extracts.Usually during grain distillation, a 10 % of malt is mixed with pre-boiled wheat or corn and the malt is used to break down the starch matrix of unmalted additives to produce a fermentable wort.


051

CARAMELMALTS As the word describes: these are caramelised malts often used to increase the mouth feel and body of the beer and to improve the head.


Type EBC 1kg 5kg 25kgCara-crystal 120 051.021.4 051.022.2 051.024.8Aroma 150 051.045.3 051.046.1 051.048.7Special B 350 051.050.3 051.051.1 051.053.7

Type EBC 1kg 5kg 25kgCaraPils® 3-5 051.110.5 051.111.3 051.112.1BIO CaraPils® 3-5 - - 051.272.3CaraHell® 20-30 051.115.4 051.116.2 051.117.0BIO CaraHell® 20-30 - - 051.275.6CaraBelge® 30-40 051.191.5 051.192.3 051.193.1CaraRed® 40-50 051.200.4 051.201.2 051.202.2

Type EBC 1kg 5kg 25kgBIO CaraRed® 40-50 - - 051.278.0CaraAmber® 60-80 051.210.3 051.211.1 051.212.9CaraMunich® type 2 110-130 051.185.7 051.186.5 051.187.3

BIO Caramunich® type 2 110-130 - - 051.281.4

CaraAroma® 350-450 051.188.1 051.189.9 051.190.7

SpecialBOne of the darkest caramel malts available. Gives a fuller malty aroma, a dark red to dark colour and a caramel/raisin flavour. Use 5 % for a slight touch or up to 15 % for darker brown-black beers. Used in stout, porter, Belgian abbey beers, etc.

Cara-crystalAlso called ‘crystal malt’ in England. Use 1 to 5 % for blonde beers and up to 10 % for darker beers. Gives a fuller, round and caramel sweet flavour.

AromaThe darkest of all base malts. Delivers a strong malt aroma to strong amber coloured or darker beers. Use up to 20 %.

CaraHell®

Used in ales, hefe-weizen, maibock, blond abbey beers,… 10-15 %. Gives a fuller aroma, softer flavour and deeper colour.

CaraAmber®

Used in wheat beers, pale ales, bockbeers, etc. 10-20 %. Gives a higher flavour stability, a dark red colour and an increase in body.

CaraRed®

Used in brown ales, Flemish brown, bocbeers, etc. 10-25 %. Gives a higher malty aroma and a red colour.

CaraPils®

Often used for lighter beers for an improved head, increased body and softer flavour. Normal usage 5-10 %, but can be increased up to 40 %.

BIOCaraPils®

Improves the foam and head retention. Gives a fuller body. Use up to 5-10 % for Pilsner beers, 40 % for lighter beers.

BIOCaraHell®Gives a round and fuller flavour and a deep saturated colour. Improves the aroma and has a good effect on beer foam. Use up to 10-15 % for ales and 30 % for lighter beers, alcohol low beers and alcohol free beers.

CaraBelge®

Golden-brown, slightly aromatic kernels. Provides finished beer with a full, rounded aroma, depth of colour, and firm, creamy head. Use up to 30 %.

BIOCaraRed®

Gives a fuller body and an improved malt aroma. Ads a deep, saturated red colour. Use up to 25 %.

BIOCaraMunich®type2Results in a fuller beer with rounded taste and deep saturated colour. Increases the malt aroma. Use up to 5-10 % for darker beers, 1-5 % for lighter beers and pale ale.

CaraMunich®type2Golden-brown, slightly aromatic kernels. Contributes amber to reddish-coppery colour to finished beer. Adds mouth feel as well as a medium malt accent to brew. Use up to 5-10 % for dark beers, 1-5 % for lighter beers and pale ale.

CaraAroma®

Gentle, malty caramel flavours. Enhances mouth feel. Adds deep red colour. Promotes flavour stability. Use up to 15 %.


051

SPECIALMALTS

Type EBC 1kg 5kg 25kgBiscuit 50 051.095.8 051.096.6 051.098.2Geroosterde gerst 1000 051.100.6 051.101.4 051.103.0

Whisky - 051.235.9 051.236.7 051.237.5

BiscuitThe real Belgian BISCUIT malt. This very lightroasted malt with only 50 EBC of colour, gives a biscuit/bread aroma to your beer. Use 5-15 %.

RoastedbarleyIndispensable for a real Irish style stout.

WhiskyThe real whisky malt as used by Scottish whisky distilleries. Lightly peated to deliver the characte-ristic aroma of peat. Ideal for making whisky beer or whisky wort.

SpeltMalted spelt. Resembles wheat and produces fresh tasting beers with a somewhat herbal aroma. Increases the mouth feel. Tradi-tionally used in Saison beers. Use up to 30 %.

BIOSpeltOrganically grown and malted spelt. Use up to 30 %.

MelanoidinThis malt gives your beer a richer taste and aroma. The malt aromas are especially pronounced. It is comparable with the Munich Malt but stronger. You can also use this malt to give your beer a deep red colour. Used in red and Scottish ales with a max. use of 20 %.

Rye malt 6 EBCGives a typical rye aroma to your beer. Can even be used as a base malt!

AbbeyMalt® High degree of modification of both proteins and starches. Ex-cellent friability. Low β-glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown colour, maltiness, body, and mouth feel to finished beer. Promotes flavour stability. Use up to 50 %.

Sauermalz-acidulatedmaltLowers the pH of mash, wort and beer. Contains 1-2 % lactic acid. Enhances enzymatic activity in mash and improves extract efficiency. Lightens colour in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, com-plex beer flavour. Use up to 1-5 % (10 % for acidic beer styles).

Rauchmalz-smokedmaltThe one and only ‘Rauchmalz’. Made by smoking the grains over beech wood. Gives a genuine smoke aroma to your beer. 5 to 10 % gives a light touch, can be used up to 50 % for Smokey Joes.

Type EBC 1kg 5kg 25kgAcidulated malt 3-7 051.135.2 051.136.0 051.137.8Smoked malt 4-8 051.140.2 051.141.0 051.142.8Rye malt 6 051.225.1 051.226.9 051.227.7Abbey Malt® 40-50 051.246.7 051.247.5 051.248.3Melanoidin 70 051.145.1 051.146.9 051.147.7Spelt - 051.230.0 051.231.8 051.232.6BIO Spelt - - - 051.287.2



051

Type 1kg 5kg 25kgFlaked barley 051.151.9 051.152.7 051.153.5Flaked maize 051.156.8 051.157.6 *051.158.4Oat flakes 051.161.8 051.162.6 051.163.4Wheat flakes 051.166.7 051.167.5 051.168.3Rice flakes 051.176.6 051.177.4 051.178.2

FlakedmaizeGives a lighter colour than pilsner malt and results in drier beers in which the hop character is better expressed. Can be used up to 40 % for brewing light beers.

WheatflakesOften used in white beers, lambic, grand cru, etc. Gives a fuller flavour and increa-ses the head. Can be used up to 20-40 % without significant problems. At higher percentages filtering/lautering the grain bed becomes very difficult and extra husks may need to be added to prevent the filter bed from clogging up.

OatflakesIncreases body and improves the head. Used in several white beers.

FlakedbarleyIncreases body and improves the head. Gives the beer a spicy cereal taste.

RiceflakesRice flakes contain less protein. Adding them results in a drier beer in which the hop character is better expressed. Used in Sapporo, Budweiser and Heineken type beers.

*=20kg

Brewferm® flakes

Germinatingmalt,howisitdone?Floormalt:The soaked grains are spread out in a 26 to 75 cm high layer, over a porous floor in a ± 3 m high room. By germinating these soaked grains at a maximum temperature of 17 °C, a typical enzymatic activity occurs. Twice a day, the malt is turned over with a must scoop under constant ventilation. This process takes about 7-10 days.The environmental conditions as well as the treatment conditions during floor malting are very different from current, mo-dern malting techniques. The result is a slightly lesser modified malt with a unique and complex flavour.

Drummalt Soaked grains are germinated in a rotating drum at 17 °C. This gives a much more constant result and produces more modified malts. However, due to the high production costs, this method is rarely used.

Boxmaltmethod:The grains are placed in large boxes (large, 1 m high, stainless steel containers with a surface of (sometimes) 400 m2). The malt is given the same treatment as floor malt but is turned over completely mechanically.The environmental conditions are also entirely controlled resulting in a better modification of the malt than with floor malting.


051

*

Art.no. Description110.035.3 Non adjustable110.036.1 With adjustable roller on 2 sides*

Art.no. Cap./hour Motor Dimensions110.040.3-2 200 kg 1,5 kw / 380 V 42 x 62 x 40 cm110.041.1 500 kg 2,2 kw / 380 V 61 x 90 x 60 cm110.042.9 1000 kg 4,0 kw / 380 V 76 x 10.1 x 66 cm110.043.7 1400 kg 5,5 kw / 380 V 76 x 10.1 x 66 cm110.044.5 4000 kg 15 kw / 380 V 82 x 10.5 x 81 cm

AccessoriesforelectricmaltmillsArt.no. Accessory For malt mill110.049.T Funnel 50 kg 110.040.3-2110.049.V2 Stand 72 cm 110.040.3-2 + 110.049.Z110.049.V3 Stand 72 cm 110.042.9110.049.V4 Stand 72 cm 110.044.5110.049.Z Bag holder + clamp 110.040.3 - 110.040.3-2

MargaflakemillFor beer brewers, bread makers and muesli fans! Create your own flakes from rice, barley, wheat, oats, etc. Made of solid materials with hard rollers. Also grinds small quantities of malt.

ElectricmaltmillsProfessional 2-roll maltmills for microbreweries. These mills will give you a quality crush. They can mill moistened grain for increased per-formance and lesser dust. Special rollers in hardened steel, belt driven with ball bearings. Heavy electric motor in 380 V three phase (other tensions on request). The distance between the rollers can easily be adjusted in parallel.

MaltmillMaltmillStill THE standard in hobbyist malt mills. With 2 big rollers (Ø 25 cm x 3,75 cm) with a special coarse structure for optimum grip on the grain. Large capacity: up to 120 kg/h. With selflubricating bronze bea-rings. Can easily be motorised with an electric drill (not for extensive use and use on slow speed) or mo-tor. Lifetime factory warranty for hobbyist use. The non-adjustable model provides very good scree-ning. For optimum flexibility go for the adjustable model with 2-way adjustable rollers.

CastironmaltmillAffordable grain crusher in tinned cast iron. Very suitable for crushing malt for beer brewing, but can also be used for crushing maize, grains, seeds... Large hopper for approx. 1 kg. Large capacity: up to 30 kg/h.Adjustable fineness.

Malt crushers


110.030.4

110.025.4

051

Type 500 g 1 kg 5 kg 25 kgLight (8) 052.019.7 052.020.5 052.021.3 052.022.1Amber (18) 052.024.7 052.025.4 052.026.2 052.028.8Dark (57) 052.030.4 052.031.2 052.032.0 052.033.8Black (95) 052.034.6 052.035.3 052.036.1 052.037.9Wheat (8) 052.039.5 052.040.3 052.041.1 052.042.9

Liquid malt extractType EBC 1,5 kgLight 10 052.050.2Medium 18 052.051.0Dark 55 052.052.8Wheat 8 052.053.6

What is malt extract ? Malt extract is, as the word suggests, an extract of malt. The mashing has already been done for you. If you brew beer with malt extract, you no longer have to do the mashing yourself - simply boil the wort. This is a way of brewing employed by many homebrewers in America (the so-called mini mash method). However, you do have to take into account that 1 kilo of barley malt does not contain as much sugar as 1 kilo malt extract. Malt extract powder is hygroscopic (attracts moisture) so it needs to be kept in a cool and, above all, dry place. Packs that have been opened should be resealed with as little air as possible in the pack. Malt extract is also widely used to make a yeast starter: dissolve 100 g malt extract powder in 800 ml water. Boil for 5 minutes, then allow to cool to 20-25 °C, pour into a sterile erlenmeyer flask/bottle with airlock and add the yeast.

• 1 kg malt extract powder = 1.60 kg malt!• 1 kg barley malt = 0.62 kg malt extract powder.• 1 kg liquid malt extract = 0.80 kg malt extract powder.• 1 kg liquid malt extract = 1.30 kg malt.

SpraymaltOf the highest quality! The indicative EBC colour value is given in parentheses.

MX malt extract packsReady-for-use BREWFERM® packs for brewing your own beer at home with malt extract powder. If you find brewing from malt/grains too difficult, or don’t have enough time for it, these packs are a good solution. The actual mashing process is no longer needed. Your work consists of boiling the wort, leaving it to cool and fer-menting the beer. Every pack, carefully made up by our master brewer, is enough to brew 10 litres of beer.

The MX starter kit contains all materials for brewing your beer with these malt ex-tract packs. Go to page 141.

FuriosoDark-blonde full-flavoured tripel with a fruity touch and a slightly bitter aftertaste.Alcohol: 7.2 vol. %. Bitterness: 27 EBU.Colour: 23 EBC. Original gravity: 1072.

GregoriusDeep reddish, very mild beer with a slightly sweet taste and low bit-terness.Alcohol: 5.6 vol. %. Bitterness: 22 EBU.Colour: 66 EBC. Original gravity: 1054.

PalidoFresh and spicy, thirst-quenching wheat beer with a somewhat higher alcohol content.Alcohol: 5.8 vol. %. Bitterness: 17 EBU.Colour: 13 EBC. Original gravity: 1057.

DoradoA blond beer with a slightly fruity aroma thanks to the high fermentation and a soft bitterness due to the use of the noble Hersbrucker hop.Alcohol: 5 vol. %. Bitterness: 30 EBU.Colour: 10 EBC. Original gravity: 1050.

Ambrosius Amber coloured, lighty sweet and slightly hopped beer. Well ba-lanced, put together out of 3 malt extracts and a hallertau hop variety.Alcohol: 5 vol. %. Bitterness: 27 EBU.Colour: 27 EBC. Original gravity: 1050.

Malt extracts Brewferm®


052.060.1 052.061.9 052.062.7 052.063.5 052.064.3

053Are you looking for a wide selection of hops and/or hop derivatives? Not only can you choose from 17 different kinds of hop, Brouwland also provides innovative hop aroma tablets, unique liquid BREWFERM® hop aromas and much more. All our hops are packed in special vacuum packages for optimal storage life and are kept in a cooling room at 5 °C. Availability and alpha-acidity highly depend on the harvest. The alpha-acidity is mentioned on every package.

Hop cones & pellets

AMARILLO (US)A fairly new American variety. Can be used as a bitter hop or an aroma hop. With a very strong aroma and a citrusy, flowery touch. Mainly used in ales and IPA’s. Ideal for dry hopping.Alpha acidity: 8,0-11,0 %.

BREWERS GOLD (B, D)Universal bitter hop. Gives a well balanced bitterness and is ideal in combination with a late aroma hop addition in lagers. Adds a fruity spicy character to ales.Alpha acidity: 5,5-6,5 %.

CASCADE (US)America’s most popular aroma hop. This variety is often used in strongly hopped ales and has a specific flowery citrus to grapefruit character. Crossbreed of Fug-gles and the Russian hop variety Serebri-anka.Alpha acidity: 4,5-7,0 %.

CHALLENGER (UK)Due to its considerable amounts of alpha-acid, it is most suitable as bittering hop. As main hop addition, it ensures a fresh, full-bodied rounded bitterness, and is a good base for a later hop addition. As late hop addition, it will add a pleasant fruity bitterness to the beer.Alpha acidity: 6,5-8,5 %

EAST KENT GOLDINGS (UK)This hop has a very fine aroma and is ap-propriately called the king of the English hops. There is simply no better hop for an original IPA or a traditional English Bit-ter. Often used for late hopping, but also suitable as bittering hop due to the higher alpha-acid content. There are many varieties of Goldings with the best flavour historically coming from East Kent.Alpha acidity: 4,0-6,0 %.

FUGGLES (UK)English aroma hop with a mild and spicy character, often used in ales and stouts. Very suitable for dry-hopped IPA and Bitter. This robust hop contributes all the essen-tial characteristics of flavour, aroma and balanced bitterness to ales. Comparable to the Slovenian Styrian Goldings.Alpha acidity: 4,0-6,5 %.

HALLERTAU HERSBRUCKER (D)Germany’s most popular aroma hop with a fantastic, spicy aroma. Cultivated in Europe’s largest hop acreage between Munich and Nurnberg. This hop variety with its delicate subtlety is the forefather of many varieties in the USA. Good tolerance to diseases. Alpha acidity: 3,0-5,5 %.

HALLERTAU MITTELFRÜH (D)Germany’s most noble hop variety with a very fine aroma and a light spiciness. This type of hop is often used for beer types which demand a specific delicacy (mostly pils and lager beers). Alpha acidity: 3,5-5,5 %.

HALLERTAU PERLE (D)Dual purpose hop. Because of its long storage life, one of the more popular hops used in home brewing. Can be used both for bittering and aroma, where it gives a slightly spicy touch. Popular due to the combination of considerable alpha acid content with good aroma.Alpha acidity: 7,0-9,5 %.

MAGNUM (D)Bittering hop with an nice aroma and a fruity character. Crossbreed of American Galena and a male German variety. Big and heavy cones giving high alpha values.Alpha acidity: 10,0-15,0 %.

NORTHERN BREWER (D)Universal hop, particularly used as bitte-ring hop. Often used in dark beers, as well as in Altbier and Kölsch. The cones have a slightly browner colour than usual. It is one of the main varieties in the Hallertau region, where it developed good aroma qualities in the sunny climate.Alpha acidity: 8,0-10,0 %.

SAAZ (CZ)Typical aroma hop from the Czech Repu-blic. As the undisputed king of the Pilsner hop, Saaz is the only hop variety that is used in the world’s original Pilsner lager, Pilsner Urquell. It has a mild spicy taste and a subtle aroma. Pure and delicate bittering quality. Alpha acidity: 3,0-5,0 %.

SPALT SELECT (D)German aroma hop in the classic style with a slightly fruity character, comparable to Tettnanger or Saaz. A good alternative for the French Spalt.Alpha acidity: 4,0-6,0 %.

STYRIAN GOLDINGS (SL)Used for bittering in Belgian Ales and for aroma in English Ales. A nice hop with a grassy, flowery character. Although comparable to Fuggles, it does have its own distinctive characteristics. The hoppy character works very well in the less malty flavoured golden coloured ales.Alpha acidity: 3,0-6,0 %.

TARGET (UK)Excellent high alpha hop variety with high bitter value at a competitive price. Dual purpose English hop.Alpha acidity: 9,5-12,5 %.

TETTNANGER (D)Very noble German aroma hop, often used for lagers. Has a mild, spicy aroma and a fine, delicate taste. There are only a few hop fields and the price of the limited crop can be high.Alpha acidity: 3,5-6,0 %.

WILLAMETTE (US)A mild and a pleasant aroma hop. Mild-spicy character with a flowery aroma. Developed as an American response to British hop varieties. Similar to Fuggles. At this moment the most grown variety in the United States. Named after the Willamette valey in Oregon.Alpha acidity: 3,5–6,0 %.


053


Art.no. # tablets053.220.0 5 pieces053.221.8 25 pieces053.225.9 200 pieces (1 kg)

Art.no. Content053.270.5 10 bags053.271.3 100 bags

Hop conesAll our hops are packed in special vacuum packages for optimal storage life and placed in a cold storage room at 5 °C. The avai-lability and alpha-acid content strongly depend on the harvest. The alpha acid content is indicated on every package.

Hop bagsUsed for boiling hops. Sterilizable and re-usable.

Isomerised hop extractTo adjust the bitterness of beer without boiling. Can be added after fermentation. Alpha-acid content: 6 %.

Hop aroma tabletsHop oil in effervescent tablet form. With many benefits compared to traditional hop oils: long storage life, good solubility in beer and easy to dose. Allows the simple adding of hop aroma to your beer without increasing the bitterness. Ideal for dry hop-ping. Indicative dosage: 0.5 tablet/50 litres of beer. The effervescent tablet gradually dis-solves in 2-3 days.

Hop pelletsThese are destalked ground hops pressed into little pellets. Use about 10 % less than when using hop cones with a similar alpha level. Hop pellets can be preserved longer and are usually avai-lable for a longer period of time during the course of the season.

* Content: 90 kg

Hop cones & pellets

Type 100 g 250 g 1 kg 5 kg 60 kgAmarillo 053.311.7 053.312.5 053.313.3 053.314.1 *053.366.1Brewers Gold 053.301.8 053.302.6 053.304.2 053.305.9 053.364.6Cascade 053.051.9 053.052.7 053.053.5 053.054.3 053.360.4Challenger 053.046.9 053.047.7 053.048.5 053.049.3 053.359.6East Kent Goldings 053.002.2 053.003.0 053.004.8 053.005.5 053.350.5Fuggles 053.006.3 053.007.1 053.009.7 053.010.5 053.351.3Hallertau Hersbrucker 053.021.2 053.022.0 053.023.8 053.024.6 053.354.7Hallertau Mittelfrüh 053.065.4 053.066.2 053.067.0 053.068.8 053.363.8Hallertau Perle 053.011.3 053.012.1 053.014.7 053.015.4 053.352.1Hallertau Spalt Select 053.026.1 053.027.9 053.028.7 053.029.5 053.355.4Magnum 053.060.5 053.061.3 053.062.1 053.063.9 053.362.0Northern Brewer 053.016.2 053.017.0 053.019.6 053.020.4 053.353.9Saaz 053.036.0 053.037.8 053.039.4 053.040.2 053.357.0Styrian Goldings 053.055.6 053.056.4 053.057.2 053.058.0 053.361.2Target 053.041.0 053.042.8 053.043.6 053.044.4 053.358.8Tettnanger 053.031.1 053.032.9 053.033.7 053.034.5 053.356.2Willamette 053.306.7 053.307.5 053.308.3 053.309.1 *053.365.3

Type 30 g 100 g 250 g 1 kg 5 kgAmarillo 053.165.7 053.166.5 053.167.3 053.168.1 053.169.9Brewers Gold 053.115.2 053.116.0 053.117.8 053.119.4 053.118.6Cascade 053.145.9 053.146.7 053.147.5 053.148.3 053.149.1Challenger 053.075.8 053.076.6 053.077.4 053.079.0 053.078.2East Kent Goldings 053.125.1 053.126.9 053.127.7 053.129.3 053.128.5Fuggles 053.080.8 053.081.6 053.082.4 053.084.0 053.083.2Hallertau Hersbrucker 053.130.1 053.131.9 053.132.7 053.134.3 053.133.5Hallertau Mittelfrüh 053.150.9 053.151.7 053.152.5 053.153.3 053.154.1Hallertau Perle 053.095.6 053.096.4 053.097.2 053.099.8 053.098.0Hallertau Spalt Select 053.140.0 053.141.8 053.142.6 053.143.4 053.144.2Magnum 053.155.8 053.156.6 053.157.4 053.158.2 053.159.0Northern Brewer 053.090.7 053.091.5 053.092.3 053.094.9 053.093.1Saaz 053.105.3 053.106.1 053.107.9 053.109.5 053.108.7Styrian Goldings 053.085.7 053.086.5 053.087.3 053.089.9 053.088.1Target 053.100.4 053.101.2 053.102.0 053.104.6 053.103.8Tettnanger 053.135.0 053.136.8 053.137.6 053.138.4 053.139.2Willamette 053.160.8 053.161.6 053.162.4 053.163.2 053.164.0


055

Art.no. Content055.021.0 100 g055.024.4 1 kg055.022.8 25 kg



Art.no. Content055.050.9 500 g055.051.7 1 kg055.052.5 25 kg


Calcium sulphate Burton salts for water treatment. Lowers

the pH of the mash and increases the permanent hardness (calcium ions) of the brewing water. Adding 1 gram/10 l in-creases the salt level by 23 ppm calcium and 56 ppm sulphate and increases the hardness by 58 ppm.

Magnesium sulphateEpsom salts for water treatment. Slightly lowers the pH of the mash slightly. Ad-ding 1 g to 10 litres increases the salt level by 39 ppm sulphate and 10 ppm magnesium and increases the hardness

by 41 ppm.

Phosphoric acidThis acid can be used to acidify the mash or the wort. It gives a fine taste to the beer and is also an extra source of phosphor for the yeast. This acid has a

higher concentration than for instance lactic acid, so less is required. Phosphoric acid can also be used to wash the yeast.

Calcium chloride 33 %This solution of natural and pure calciumchloride E509 (suitable for foods) contains 33 % calcium chloride, a brewing salt frequently used by commer-cial breweries. Chlorides give a soft, full and more sweetened taste to beer, while the calcium contributes with the flocculation of proteins and the sta-bilisation of the taste. The maximum amount of calcium and chlorides that can be added to the beer is 200 mg/l. Content: 100 ml.

Brew bodyBased on malto-dex-trines. Increases the body (also for wine) and preserves the head.Dosage: 25 g/l.

HeadingcompoundPowder. Gives your beer a better and more stable head. Add just before bottling. Dosage: 4-8 g/10 l.

Hop aromasIncrease the hop flavour in your beer or give it a unique touch without in-creasing the bitterness. The Brewferm® HOP AROMAS are specific flavour components, coming from pure hop oils. They are formed by an unique combination of extraction and distilla-tion. Depending on the used extrac-tion and distillation method a specific flavour component is released that has a very distinguished profile. The BREW-FERM® HOP AROMAS can be added just before bottling.Indicative dose: 5 ml / 50 l of beer. Also suitable for other drinks.

Type 5 ml 50 ml 1 litreWoody 053.201.0 053.202.8 053.203.6Herbal 053.205.1 053.206.9 053.207.7Hoppy 053.210.1 053.211.9 053.212.7Citrussy 053.215.0 053.216.8 053.217.6Flower 053.230.9 053.231.7 053.232.5

Additives for beer


Tanal AA special hydrolysable tannin, meant for the creation of a permanent haze in witbier and Hefeweizen. Thanks to its high molecular weight, it enhances the yeast and colloidal suspension in beer.Dosage/usage: 4 g/hl; hydrate in adequate de-aerated water or carbo-nated beer; introduce this mixture to the full quantity of fully attenuated beer. Mix thoroughly. Reaction occurs immedi-ately.

Lactol lactic acid 80% Liquid. Recommended for increasing the acidity of wines or beers.

Dosage: 12,5 ml/10 l increases the acidity with 1 g/l.

Art.no. Content003.002.3 100 ml (125 g)003.003.1 250 ml (312 g)003.005.6 1 l (1,25 kg)003.006.4 5 l


055.035.0

055


BiersolSpecial kieselsol to improve the clarifi-cation of proteins in beer wort (the so called hot-trub).Dosage: 3-5 ml/10 litres. To be added at the end of the boiling process. Can also be used as a clarifier in young beers. Storage frost-free!


Type 100 g 250 g 1 kgCoriander 150.324.1 150.324.2 150.324.3Sweet orange peel 150.434. 1 150.434. 2 150.434. 3

Bitter orange peel 150.432. 1 150.432. 2 150.432. 3

Liquorice 150.647. 1 150.647. 2 150.647. 3Star anise 150.557. 1 150.557. 2 150.557. 3Clove 150.327. 1 150.327. 2 150.327. 3Juniper berry 150.265. 1 150.265. 2 150.265. 3Cardamom 150.285. 1 150.285. 2 150.285. 3

Irish mossHelps in the precipitation of proteins (the so called cold break and hot break). Add towards the end of hop boiling.Dosage: 5 g/25 l of wort.

Ascorvit ascorbic acid (vit. C)Used to prevent the oxidation of juices, wines and beers.Dosage: 0.5 g/10 l juice or wine.


Additives for beer


Art.no. Content055.105.1 100 ml055.106.9 1 l055.107.7 19,75 l

Clarimalt100 % natural extract of black malt. Increases colour, taste and aroma and improves the mouth feel of beers – ideal for getting your darker beers even further up to the mark and adjusting them after brewing and even after fermentation. Colour indication: 9000 EBC.

CaramelNatural colourant made of pure burnt sugar for adding colour to beers, li-queurs, etc. Highly concentrated, so use with moderation! Colour indication: 9500 EBC.

White rock candyArt.no. Content007.083.9 500 g007.093.8 5 kg007.091.2 25 kg

Brown rock candyArt.no. Content007.082.1 500 g007.092.0 5 kg007.090.4 25 kg

Candy sugar 180-220 EBCArt.no. Content007.088.8 250 ml (=325 g)007.086.2 7 kg007.089.6 25 kg

Candy sugarThe original candy sugar used by many Belgian breweries. Adds a unique flavour to your beer. Also very suitable to add to wines, liqueurs and pastries or for making your own elder-berry syrup. Available in crushed white and brown rocks and in syrup (only dark) form.

Aromatic herbsAromatic herbs are being added to many Belgian beers to ensure their extraordinary aroma and taste. Our HERBORIFARM® department has over 100 herbs to offer you. Below you will find a short list of the most frequently used herbs in breweries. A complete list is available upon request.


055Enzymes and clarifiers for breweriesTogether with Erbslöh, Brouwland has developed a new range of enzymes and additives for artisanal breweries in small packages. Thanks to these small packages, many unique enzymes are finally available for smaller breweries and as a professional brewer you can always have the best enzymes and additives at your disposal for your brewing sessions. The Beerzym-range is on demand also available in 25 kg packages.

Beerzym Amyl 1 kgLiquid, bacterial alpha-amylase for starch liquification when brewing with malt and adjunct with infusion mashing. Produced from a strain of Bascillus Subtilis.Dosage: 15-35 ml/100 kg adjunct.

Beerzym Amyl HT 1 kgLiquid, thermostable bacterial alpha amylase for starch liquification in brewing with malt and adjuncts using decoction mashing. Produced from a strain of Bascil-lus Licheniformis.Dosage: 8-24 ml/100 kg adjunct.

Beerzym Alfa-Beta 1 kgLiquid fungal alpha-amylase for starch hydrollysis in beer production with high amounts of adjuncts. Produced from a strain of Aspergillus Orzyae.Dosage: 15-30 ml/100 kg adjunct.

Beerzym BG 1 kgLiquid Thermostable (up till 90 °C) fungal beta-glucanase for glucan degradation in brewing mashes for improved lautering and filltration. Produced from a strain of Talamoryces Emessonii.Dosage: 20-40 ml/100 kg adjunct.

Beerzym BG Super 1 kgLiquid, thermotolerant fungal beta-glucanase for glucan degradation in brewing mashes and finished beer without affecting foam stability. Produced from a strain of Penicillium Funiculosum.Dosage: 15-30 ml/100 kg adjunct.

Beerzym Chill 1 kgLiquid, phytogenic proteinase for increa-sing the degree of protein modification in the mash and for the chill proofing of finished beer. Active in the range of 4-70 °C.Dosage: 2-8 ml/100 kg adjunct.

Beerzym Minical 1 kgLiquid, fungal gluco-amylase for improved fermentability.Dosage: 2-5 ml/100 l young beer.

Beerzym P7 1 kgLiquid, baterial proteinase for the proteoly-sis in brewing mashes of malt and adjuncts. Produced from a strain of Bascillus Subtilis.Dosage: 15-25 ml/100 kg adjunct.

Beerzym Penta 1 kgA special liquid fungal pentosanase and betaglucanase for the degradation of fil-tration inhibiting colloids in the production of top fermenting beers.Dosage: 2-5 ml/100 l wort.

Beerzym Multi 1 kgSpecial liquid enzyme for the production of beer from malts with low enzyme activity and/ or with large amounts of unmalted barley or other unmalted cereals in the grist.Dosage: 150-200 ml/100 kg adjunct.

Beerzym Rapid 1 kgLiquid alpha-acetolactatdecarboxylase(ALDC) for rapid flavour harmonisation du-ring maturation.Dosage: 8-10 ml/100 l wort.

Art.no. Type055.001.2 Beerzym Amyl055.002.0 Beerzym Amyl HT055.003.8 Beerzym Alfa-Beta055.004.6 Beerzym BG055.005.3 Beerzym BG super055.006.1 Beerzym Chill

Art.no. Type055.043.4 Erbostabil055.060.8 Brausol055.061.6 Kigel Clear055.062.4 Kigel Hydro055.063.2 Kigel Medi055.064.0 Kigel Xero055.065.7 PVPP

Art.no. Type055.007.9 Beerzym Minical055.008.7 Beerzym P7055.009.5 Beerzym Penta055.010.3 Beerzym Multi055.011.1 Beerzym Rapid

Erbostabil 1 kg High performing foam stabiliser for beer. Based on pure yeast.

Brausol 25 kgSpecial silica sol to improve clarification and filterability in brewing.

Kigel Clear 15 kgHighly efficient, stabilizing silica gel to im-prove the cold stabilisation of beer.

Kigel Hydro 25 kgHighly efficient amorphous silicic acid hydrogel to optimize chemical-physical stability.

Kigel Medi 20 kgHighly efficient amorphous, hydrated silicagel to optimize chemical-physical stability. Does not affect the stability of the froth or the bitterness.

Kigel Xero 15 kgHighly efficient amorphous silica gel to optimize chemical-physical stability. Does not affect the stability of the froth or the bitterness.

PVPP 10 kgPowder, to eliminate polyphenols from beer or wine.

Additives for beer


056Beer kits Brewferm®

Brew your own beer with the Brewferm® beerkits!Brewing your own beer? Why not? Brewing your own beer is an interesting, attractive and profitable hobby. He who brews himself, knows what he drinks. So, start brewing your own natural beer! Start today and discover the new and rich ‘world of beer’.

Is beer brewing complicated?No, certainly not. Brewing beer using the BREWFERM® beer kits is easy… as easy as 1, 2, 3! BREWFERM® beer kits have already undergone the major part of the brewing process. This process is interrupted just before the final stage and the liquid is reduced by evaporation until the BREWFERM® beer kits are left. All you have to do is add water and sugar (if needed) to obtain, after fermentation, 7 to 20 litres of beautiful natural beer. By using only natural ingredients, BREWFERM® has been able to produce a series of unique beer concentrates, each resulting in an excellent, well ba-lanced beer.

What equipment do you need?• A fermentation vessel with airlock• A siphon to transfer the beer into beer bottles.• A crown capper and, of course, crown caps (beer capsules) to seal the bottles.• Possibly a hydrometer in order to closely follow the fermentation process.• And of course, a BREWFERM® beer concentrate!

Before you start:• Make sure that the fermentation vessel and all used equipment are thoroughly cleaned in order to prevent contami-

nation of the beer.• Always use reusable bottles (not the disposable kind), sealed with a crown cap or clasp stopper, otherwise they can

explode.• Try to leave the beer to mature for as long as possible, which will significantly increase the quality.• Pour the beer carefully to make sure that the yeast deposit stays at the bottom.

1. Read the instruc-tions and familiarize yourself with the ingredients and equipment.

2. Wash and sterilise all equipment, even if it’s new.

3. Open and heat the tin in a ‘bain-marie’ for 10 minutes to liquefy the content.

4. Pour the content into the brewing and fermentation bucket. Rinse the tin with 1 l of warm water and add also.

5. Dissolve the men-tioned amount of sugar in 2 l of boiling water and mix with the beer extract. Then mix with the correct amount of water and cool to 20 °C.

6. Dissolve the yeast in 150 ml lukewarm water (25 °C) in a sterilised glass, add and mix thoroughly.

7. Let it ferment at room temperature for 7-10 days.

8. Measure the density of the beer with a hydrometer when there’s little or no activity in the airlock left.

9. Siphon the beer at the right bottling density in another brewing and fer-mentation bucket and let it rest for 2-4 weeks at a lower temp. (max. 20° C, preferably lower).

10. Siphon again and add sugar for botle fermentation. Mix well and siphon into beer bottles or a beer pressure keg.

11. Probably the har-dest part of home brewing: wait 6-8 weeks.

12. Invite your friends and amaze them with your home brewed beer.


www.brewferm.com

056Pils(for 12 or 20 litres)A light, blond, thirstquenching beer for every day. Original gravity: 1.042. ABV: 4.5% vol.

Christmas(for 7 litres)Strong brown beer with a pleasant malty flavour: a real dessert beer. Requires a long maturation.Original gravity: 1.065. ABV: 7.5%.

Old Flemish Brown(for 12 litres)A very aromatic dark brown beer, with liquorice overtones and a medium alcohol content.Original gravity: 1.060. ABV: 6%.

Kriek (cherry beer)(for 12 litres)A red coloured, slightly acidic but sweet tasting cherry beer with a fine aroma and full head.Original gravity: 1.053. ABV: 5.5% vol.

Grand cru(for 9 litres)A gold coloured beer with a subtle ‘herbal’ aroma and a full, malty flavour with a light fruitiness.Original gravity: 1.075. ABV: 8%.

Gallia(for 12 litres)Amber coloured beer with a noble bitterness and a soft, refreshing flavour.Original gravity: 1.055. ABV: 5.5%.

Ambiorix(for 15 litres)A copper coloured summer beer with a light sourness but with a sweet aftertaste.Original gravity: 1.060. ABV: 6.5%.

Gold(for 12 litres)A luxury, thirst-quenching, pils-style beer with a full taste and a pleasant bitterness.Original gravity: 1.053. ABV: 5.5% vol.

Triple(for 9 litres)A heavenly abbey beer: gold coloured, soft but strong with a full malty flavour. Slightly spiced and well hopped.Original gravity: 1.075. ABV: 8%.

Abbey(for 9 litres)Dark brown, full-bodied with a malty flavour. A divine beer requiring long maturation.Original gravity: 1.070. ABV: 8%.

Diabolo(for 9 litres)Fiery gold in colour with a soft flavour and a high alcohol content: a devilish beer! Original gravity: 1.075. ABV: 8% vol.

Wheat beer(for 15 litres)A thirst-quenching, very light, slightly cloudy blonde beer with a refreshing flavour and a marvellous aroma: a genuine ‘witbier’. Original gravity: 1.052. ABV: 5% vol.

Raspberry(for 12 litres)Refreshing beer with a delicious, delicate aroma. Perfect for hot summers or as a sur-prising aperitif.Original gravity: 1.053. ABV: 5.5%.

Beer kits Brewferm®


056.050.8

056.055.7

056.060.7

056.065.6

056.051.6

056.056.5

056.061.5

056.066.4

056.059.9

056.064.9056.062.3

056.067.2

056.057.3

056

Art.no. Type056.100.1 Abbey (150 l)056.101.9 Diabolo (150 l)056.102.7 Gold (200 l)056.103.5 Grand cru (150 l)

Art.no. Type056.104.3 Wheat beer (250 l)056.105.0 Pils (250 l)056.108.4 Triple (150 l)056.109.2 Gallia (200 l)

Beer kits 23 kgThe same recipes as the popular BREWFERM® kits, but in 23 kg jerrycans, enough for 150-250 litres of beer, de-pending on the type. Should you ever wish to brew a large quantity of beer for e.g. a party, homebrew clubs, etc. then these jerrycans are ideal. Also an excellent solution for small breweries and catering companies. Delivered without yeast.

Art.no. Type056.210.1 Nut brown ale056.211.9 Export pilsner056.212.7 Export stout056.213.5 IPA bitter056.214.3 Traditional bitter056.215.1 Yorkshire bitter056.216.8 Wheat056.217.6 Bock beer056.218.2 Continental lager056.219.4 Pilsner

Art.no. Type056.220.0 Scottish heavy ale (17l)056.221.8 Barley wine (13 l)056.222.6 Irish stout (23l)056.223.4 Midland mild (23l)056.224.2 Premium lager (23l)056.225.0 Premium bitter (23l)056.226.7 American light (23l)056.227.5 Old ale (6l)056.228.3 Premium pils (23l)056.229.1 Canadian ale (23l)056.230.9 Mexican Cerveza (23l)

Art.no. Type056.200.2 Continental pilsner056.201.0 Docklands porter056.202.8 India pale ale056.203.6 Highland heavy ale056.204.4 Old english bitter056.205.2 Imperial stout

Starter kit Basic Complete equipment kit for brewing beer starting from beer kits.Contains:• Plastic fermentation bucket 30 l with tap and airlock.• Brewing spoon.• Crown capper ‘GRETA’ and 100 crown corks.• Bottle brush.• Cleaning product Chemipro® OXI.Beer kit not included.

Gold range - 3 kgMUNTONS’ top range for brewing ‘all malt’ beers without the addition of sugar. These GOLD packs provide fuller beers that should beguile true beer lovers. All packs are sufficient for 23 litres of beer. Granular yeast and instructions for use inside the cover.

Connoisseurs range - 1,8 kgBecause of their higher content, MUNTONS connoisseurs beer kits give beers of even better quality than the standard packs. All packs are sufficient for 23 litres of beer. Granular yeast and instructions for use inside the cover.

Standard range - 1,5 kgWith these English beer kits, which have been famous for years, you can brew your own quality beer at home at a decent price using 100% hopped malt extract. Most packs are sufficient for 23 litres of beer. Granular yeast and instructions for use inside the cover.

Starter kit Deluxe With this very complete starters kit, you have all the materials you need to brew your beers at home starting from kits.• Plastic graduated brewing bucket 30 l with tap.• Fermentation bucket 30 l with tap, thermometer strip and airlock.• Special bottle filling device.• Brewing spoon.• Crown capper ‘EMILY’ and 100 crown corks.• Bottle brush and cleaning product Chemipro® OXI.• Hydrometer and measuring cylinder to check the fermentation.Beer kit not included.

Starters kits Brewferm®


056.041.7

056.049.0

056

Brewferm® malt kitsYou want to brew some beer from grain, but you don’t have a recipe at hand or don’t know how to get started? These ready-to-use BREWFERM® malt kits are the ideal solution. They contain all ingredients required for brewing 15-20 litres of beer: malts, necessary spe-cial grains (wheat, corn flakes, etc.), hops, necessary herbs and a dry brewing yeast. As-sembled by our master brewer according to proven recipes and packed for optimal fresh-ness. With comprehensive instructions and clear mashing schedule.

Blondie (for 20 litres)Strong blond beer with a sublime hop character. The yeast tends to a fruity touch. Result: a very pleasant beer with a unique combination of bitterness and aroma. Dry hopped.Original gravity: 1064, ABV: 6.3% vol.

Mouten Kop (for 20 litres)Winning recipe of the Brouwland beer competition 2010. A light amber-coloured IPA (Indian Pale Ale). Malty character and slightly bitter with a dry and spicy aftertaste. With a hint of citrussy hop. Original gravity: 1.060. ABV: 6,5 % vol.

Préaris Quadrupel (for 20 litres)The best 2011 Belgian hobby beer con-verted to a ready-to-brew malt kit. Treat yourself (and others) and start experi-menting with this slightly sweet stout-por-ter, enriched with vanilla presence and warm winter herbs. Pure brewing and tasting fun! Original gravity: 1.099. ABV: 10% vol.

Malt kits Weyermann® & Brewferm®

Schlotfegerla (for 20 litres)A dark, full bodied smoked beer. The fine notes of beach wood and a distinc-tive malt flavour creates this harmonic characteristic beer. Very suitable with traditional Bavarian dishes.Original gravity: 1.054. Alc. 5,2 % vol.

Wheat wine (for 20 litres)The colour and mouthfeel strongly resem-bles honey. Fruity notes of banana, pine-apple and lemon with a soft acidity. The malt sweet body (due to floor malting) harmonizes perfectly with the sophistica-ted hops. With a warming aftertaste. Original gravity: 1.074. Alc. 7,1 % vol.

Bohemian Dunkel (for 20 litres)This Czech beer type has a beautifyl chestnut brown colour and a beige head. Taste and smell reveal a strong caramel and hop aroma reminding of citrus fruits, geraniums and lilac. With a harmonic aftertaste of malt sweet cara-mel and an pleasant bitterness. Original gravity: 1.050. Alc. 5,0 % vol.

Brew your own beer with Brewferm® & Weyermann® malt kits!Brouwland has a wide range of ready-to-use malt kits, with which you can brew yourself a delicious beer.Besides the large selection of Brewferm® malt kits, our range was recently expanded with a series of new Weyermann® malt kits, easily recognized by the typical Weyermann® packaging in red and yellow.With more than 30 years of experience, Brewferm® guarantees brewing kits with high quality and 100% natural ingre-dients. As a home brewer you can choose from 24 different types of beer, all packed in handy ready-to-use malt kits.Weyermann® is known for its large assortment of high quality special malts. These malts are now also available for home brewers. For them, Brouwland has put together a few recipes based on a series of well known, world reference special beers. From now on Brouwland will also provide, next to the brewing kits, these special malts in 1 and 5 kg packages (with exception of the BIO malts).


056.014.4 056.015.1 056.016.9

056.400.5 056.401.3 056.402.1

056Black Gold (for 20 litres)A combination of dark malt varieties gives this beer an intense dark colour. This beer leans towards a stout due to its bitter character and subtle hints of liquorice and caramel.Original gravity: 1062, ABV: 6,1% vol.

Red Special (for 20 litres)Refreshing, fruity beer. Red coloured and very thirst quenching thanks to the sour taste provided by the lactic fermenta-tion. Oak chips for barrel ripened beer included. Original gravity: 1053, ABV: 5,4% vol.

Monnikskap (for 20 litres)A amber coloured complex abbey beer. For optimal result: also add brettanomy-ces yeast. Quite bitter beer, contains little rest sugars and has a delightful aroma thanks to dry-hopping. Several months of ripening is necessary.Original gravity: 1060, ABV: 6,2 % vol.

Luxe Pils (for 20 litres) A fairly neutral, dry and light malty Pilsner beer with a medium high alcohol level. Very pleasant bitterness thanks to the use of the Hersbrucker aromatic and spicy hop variety. Includes a genuine LAGER yeast that ferments dry.Original gravity: 1.055. ABV: 5.5 % vol.

Gabriel (for 20 litres) Full malt triple with sweetish, slightly spicy main taste. Rich in esters, therefor has a fruity aroma. Mild aromatic hop varieties provide a delicate aftertaste.Original gravity: 1.092. ABV: 9 % vol.

Alt (for 20 litres) Reddish-copper coloured beer with a clean round maltness and a dry hop finish.Original gravity: 1.055. ABV: 5.5 % vol.

Beaver-Ale (for 20 litres) A mild ale with a full malt taste and a neutral to moderately spicy hop aroma. Slightly bitter and with a dry aftertaste.Original gravity: 1.055. ABV: 5.5 % vol.

Mc Beaver Scotch Ale(for 20 litres) Heavy, caramel-malt, sweet and slightly spicy ale with full body and alcohol war-ming. Strong but refined bitterness due to the use of the mildest English hop variety.Original gravity: 1.082. ABV: 8.5 % vol.

Bavarienfest (for 20 litres) Bronze beer with a sweet malt accent. Very refreshing due to bottom fermenta-tion. This thirst-quenching beer has a nice dry finish. Original gravity: 1.055. ABV: 5.5 % vol.

Mr. White (for 20 litres) Typical Belgian white beer with a fruity, sour and slightly bitter taste. Refreshing session beer, particularly due to the use of wheat and the correct amount of herbs.Original gravity: 1.055. ABV: 5.5 % vol.

Beverius (for 20 litres) Sweetish and slightly bitter dark ab-bey beer with a full body and a clearly observable caramel taste, also thanks to the use of sugar candy. Fruity aromas can develop depending on the yeast.Original gravity: 1.068. ABV: 7 % vol.

Golden Beverius (for 20 litres)Neutral to slightly hoppy, blond abbey beer. Full-malt character with a sweet background. A clean, soft and rounded session beer. Fruity aromas can develop depending on fermentation.Original gravity: 1.068. ABV: 7 % vol.

Irish Tapdancer (for 20 litres)A soft, slightly sweet ale with a clear malt character and soft fruitiness. The brown-red colour is obtained by the use of cara malts. Subtle bitterness thanks to the use of typical English aroma hops.Original gravity: 1.055. ABV: 5.5 % vol.

Weizen (for 20 litres) Hefe-weizen with a light golden colour. A smooth blend of malt sweetness and wheat flavour with a hint of fruit and herbs due to the inclusion of plenty of wheat malt. Low bitterness.Original gravity: 1.055. ABV: 5.5 % vol.

Kölner (for 20 litres) Light golden ale with a clean taste. Slight fruitiness with a faint herbal hint due to the use of a little wheat.Original gravity: 1.055. ABV: 5.5 % vol.

Weizen Doppelbock (for 20 litres) Dark weizen, full bodied with a complex taste due to the combination of 7 malt varieties. Rich in esters and high alcohol content.Original gravity: 1.082. ABV: 8.5 % vol.

Brown Porter (for 20 lit litres er) A soft porter with a balanced fruity and malty complex pallet of flavours and aro-mas, thanks to the use of different kinds of dark malts. Long aftertaste.Original gravity: 1.062. ABV: 6.1 % vol.

Indiana Ale (for 20 litres) The stronger and more hoppy version of the well-known pale ale. This beer has got a clear bronze colour and a fruity aroma with a distinctive hop character.Original gravity: 1.068. ABV: 7 % vol.

Beaver Bock (for 20 litres) Strong bodied beer with a slightly sweet, fruity aroma and a pleasant bitterness in the aftertaste.Original gravity: 1.068. ABV: 7 % vol.

Koningsbok (for 20 litres) Deep dark bock beer with a caramel sweet taste and a slightly roasted malt aroma. Beer with a soft, round and full character and a low bitterness.Original gravity: 1.070. ABV: 7.1 % vol.

Barley Wine (for 15 litres) This copper-coloured beer is the strongest malt kit due to its higher alcohol content. Typical for a Barley Wine are the strong malty, fruity and alcoholic flavours. A well balanced and warming beer.Original gravity: 1.100. ABV: 10 % vol.

Malt kits Brewferm®


056.017.7

056.020.1

056.023.5

056.026.8

056.031.8

056.034.2

056.037.5

056.018.5

056.021.9

056.024.3

056.027.6

056.032.6

056.035.9

056.038.3

056.019.3

056.022.7

056.025.0

056.030.0

056.033.4

056.036.7

056.039.1

057 Superior starters kits Brewferm®

Butane/Propane

Natural gas Ø kW # rings

057.131.5 057.141.4 30 cm 8,5 1057.132.3 057.142.2 40 cm 13,5 2057.134.9 057.144.8 60 cm 25,5 2057.135.6 057.145.5 80 cm 37,5 3057.136.4 057.146.3 90 cm 41,5 3

Art.no. Description123.225.5 Gas burner Mammuth123.226.3 Tap for natural gas123.228.9 Tap for butane/propane

Gas burner 20 cmGas burner without flame protection. Butane/propane. 5 kw.

Gas burner with flame protectionHigh quality gas burners for both hobby and professional use. With flame protection: the gas supply is automatically shut off should the flames extinguish. Approved for indoor use. Each burner ring is separately adjus-table. Available for butane/propane and natural gas.

Gas burner MammuthWith standard tap for propane and butane. Firm design in painted profiled steel with cast iron gas spout and regulating tap. Large capacity: 8.5 kW. Needs a pro-pane tube. Dimensions: 40 x 40 x 19 cm. Without flame protection. Use in open and well venti-lated rooms!

Starter kit superior GAS for malt kits• Maltmill with adjustable fineness.• Gas burner with 2 meter propane gas tube.• Enamel brew kettle 27 l.• Mash scoop 3 l.• Hop boiling bags.• Lauter tun 30 l.• Plate heat exchanger welded with 2 x 1 m silicone tubing + 2 x 1,5 m pvc tubing 10/15 reinforced.• Brewing spoon.• Graduated measuring jug 5 l.• Brewing thermometer -10° +110 °C with protective cover.• Hydrometer and plastic cylinder 200 ml.• Fermentation bin 30 l with airlock and tap.• Bottle filler.• Chemipro® OXI cleaning product.• Iodine tincture.• Crown capper ‘EMILY’ with 100 crown corks.• Book: ‘Brewing beer for beginners’.

Starter kit superior ELECTRIC for malt kits• Maltmill with adjustable fineness.• Electric stainless steel brew kettle 27 l with thermostat and tap.• Mash scoop 3 l.• Hop boiling bags.• Lauter tun 30 l.• Plate heat exchanger welded with 2 x 1 m silicone tubing + 2 x 1,5 m pvc tubing 10/15 reinforced.• Brewing spoon.• Graduated measuring jug 5 l.• Brewing thermometer -10° +110 °C with protective cover.• Hydrometer and plastic cylinder 200 ml.• Fermentation bin 30 l with airlock and tap.• Bottle filler.• Chemipro® OXI cleaning product.• Iodine tincture.• Crown capper ‘EMILY’ with 100 crown corks.• Book: ‘Brewing beer for beginners’.


057.001.8

057.130.7

057.002.6

057

Reinforced propane tubingOrange coloured, according to standard NF-A84-640, marked with year of fabrication. Pressure: max 20 bar. Suitable for connecting gas burners (e.g. 123.22.5) onto regulators. Inside x outside Ø 9 x 16 mm. Price per running metre.

Regulator 28 mbarGas regulator 28 mbar, inside thread.

Starter kit superior BASE for malt kitsThe most complete starter kit for grain brewers who already have a brew kettle and a lauter tun.• Maltmill with adjustable fineness.• Mash scoop 3 l.• Hop boiling bags.• Plate heat exchanger welded with 2 x 1 m silicone tubing + 2 x 1,5 m pvc tubing 10/15 reinforced.• Brewing spoon.• Graduated measuring jug 5 l.• Brewing thermometer -10° +110 °C with protective cover.• Hydrometer and plastic cylinder 200 ml.• Fermentation bin 30 l with airlock and tap.• Siphon with bottle filler.• Chemipro® OXI cleaning product.• Iodine tincture.• Crown capper ‘EMILY’ with 100 crown corks.• Book: ‘Brewing beer for beginners’.

Starter kit MXThe most complete starters kit for brewing with malt extract packs.• Electric stainless steel brew kettle 27 l with thermostat and tap.• 30 L brewing bucket with airlock and tap.• Hop boiling bags.• Plate heat exchanger welded with 2 x 1 m silicone tubing + 2 x 1,5 m pvc tubing 10/15 reinforced.• Stirring spoon.• Hydrometer and measuring cylinder.• Brewing thermometer -10° +110 °C with protective cover.• Bottle filler.• Chemipro® OXI cleaning product.• Crown capper ‘EMILY’ with 100 crown corks.• Brewing instructions.

Brewferm® malt extract packs page 129.

Superior starters kits Brewferm®

Plastic lauter tunLarge lauter bin in food grade plastic, with special perforated filter bottom (mash screen) and tap. Bottom easy to remove and easy to clean. THE budget-friendly solution for every ‘all-grain’ home brewer! Capacity: 30 litres.

Autosparge mash sparging setThe AUTOSPARGE is indispensable for the constant and efficient sprinkling of your grain bed. Mount this Autosparge in your bre-wing kettle/mash tun, set the desired rinsing water level, connect to your rinse water boiler and GO! Forget about the rinse water overflowing or your grain bed drying out. The stainless steel float ensures that your grain bed always stays properly under water. Thanks to the gentle whirlpool effect, the sparging efficiency increases without oxygen intake. Suitable for tanks starting 36 cm diameter. Suitable for RIMS applications. Stainless steel float + arm, bronze intake valve, silicone tube with float. Re-quires an opening of 22 mm.


057.003.4

057.030.8

123.227.1

123.229.7

057.035.7

057.004.2

057

Art.no. Capacity Ø x H057.085.3 55 l 405 x 540 mm 017.787.41 Seperate stand

For brewing kettles 057.250.x057.251.100 For brewing kettle 100 l057.251.200 For brewing kettle 200 l057.251.300 For brewing kettle 300 l057.251.400 For brewing kettle 400 l057.251.500 For brewing kettle 500 l057.251.650 For brewing kettle 650 l057.251.800 For brewing kettle 800 l057.251.1000 For brewing kettle 1000 l

For brewing kettles 057.099.4 - 057.104.2Art.no. Description057.080.4 For brewing kettle 36 l057.081.2 For brewing kettle 50 l057.082.0 For brewing kettle 70 l057.083.8 For brewing kettle 98 l057.084.6 For brewing kettle 150 l

Stainless steel welded wort chillerChill your wort as professional breweries do with this ultra com-pact and very handy plate heat exchanger. With this device, consisting of 12 stainless steel plates, you can cool 20 litres of hot wort to 20 °C in barely 10 minutes using plain gravity (no extra pump needed). You don’t disturb the precipitation of the hot trub and because of the quick cooling you’re preventing contamination of your wort. The chiller is easy to use and to clean, the water consumption is limited and the connections are standard (¾”). This is definitely a device that cannot be missed by the home brewer who aims to achieve the highest quality. With tube spigots in nylon 12 mm x 3/4” F (018.263.1234).

Copper immersion wort chillerFinally a simple and quick way to cool the wort to fer-menting temperature after boiling! Contains aproxi-mately 8 metres of copper tubing, Ø 10 mm, of special quality. Connect to the tap, immerse in the wort kettle and wait. Cools up to 25 l of wort in about 20 min. Complete with connecting tubes and connectors. WITHOUT soldering points, WITH distance spacers for a maximum surface use ! Fits into most kettles.Ø x H: 20 x 50 cm. Coil height: 20 cm

Stainless steel filter bottomFilter bottoms in stainless steel with 1.5 mm perforations for optimum run-off efficiency. With handles and adapted feet. NO welded joints. Can be completely disassembled for thorough cleaning.

Stainless steel lauter tunIdeal for ‘all-grain’ home brewers who want a separate lautering tun with removable stainless steel false bottom with 1.5 mm perforations. A completely stainless steel drai-nage tap is included! The operatio-nal capacity is 7 l lower than the total capacity (55 l). Stand not included.

Filtering


057.025.8

057.016.8

057

Art.no. # plates Litre / hour057.110.500 21 500 l057.110.1000 27 1000 l057.110.2000 37 2000 l

Art.no. Description

1 057.015.0 Complete wort aerator set

2 057.011.9 Ceramic aeration stone

Art.no. Description3 057.018.4 SST aeration stone4 057.012.7 Air filter 0,2 µ5 057.013.5 PVC tube 4/6 mm

PVC tubing 4 mmSpecial PVC tube, Ø 4/6 mm, for air pumps. Price per running metre.

Sterile air filterAir filter 0,2 μ. Specially for 057.015.0 (fits on the pump exit) or other air pumps.

Stainless steel aeration stoneIn sintered stainless steel. With a 6 mm tube connector.

Ceramic aeration stoneSpecially for 057.010.1 or other air pumps.Length: 5 cm.

Wort aerator setComplete set for the aeration of wort/beer/alcohol, with air pump, sterile 0.20,2μ filter, 1 m tube and a ceramic aeration stone. This ceramic aeration stone can easily be sterilised with alcohol or sulphite. The stainless steel aeration stone can be sterilised with Chemipro® or another detergent.

Stainless steel inline wort filterProfessional inline filter in stainless steel for restraining hop particles that could clog your plate cooler. With removable and cleanable filter basket, with 1 mm holes.Connections: DIN NW32.

Stainless steel inline wort aeratorProfessional wort aerator with aerating stone in sintered stainless steel. Steam steri-lisable. To be mounted behind your plate-cooler. Can also double as a carbonating stone for force carbonation.Connection: DIN NW40.

Rotating spray ballRinse your tanks quickly and thoroughly with this rotating spray ball! Small dimen-sions but a large effectiveness! For use in tanks, demijohns, wooden casks, etc. thanks to its small diameter: 25 mm.Connection: ¾” gas thread (inner thread).Water consumption: up to 50 l / min.Water pressure: up to 4 bar.Rinsing diameter: up to 1,5 meter.Adjustable water flow.

Stainless steel plate heat exchanger Professional wort chiller for microbreweries with all stainless steel AISI 316 chassis. Connectors: DN32 externally threaded for beer; 1” externally threaded for cooling water. The chilling capacity is calculated for chilling the wort from 95 to 25 °C with twice the flow of cooling water at 10 °C. Maximum pressure: 6 bar.

Wort cooling & wort aeration


057.125.7057.120.8

017.786.SPR3

1

2 3 4 5

057

130

Hoprocket™

HopRocket™ stainless steelEnhance the hop aroma of your beer with the HopRocket!The HopRocket is both an inline hop filter and an inline hop infuser.As a hop infuser the HopRocket can be used to add hop aroma after boiling the wort or during dispension of the beer.• Only suitable for hop cones, not for hop pellets.• Max. 85 g of hop cones when using the hop filter, max. 115 g with the hop infuser.• Pressure resistant up to 2.7 bar (40 PSI)• Made entirely of stainless steel.• With silicone sealing.• Completely closed system from brewing kettle to fermentation tank or vessel: - Does not flow over. - No loss of volatile hop aroma’s.• With a coarse filter at the bottom (conical).• Operates with pump as well as gravity (min. 1 m height difference).• The HopRocket™ is standard equipped with a ½” NPT connection that isn’t compatible with the current European connections. Therefore you’ll need the following connections: - When using the HopRocket™ under pressure: 2 x 140.264.02 connection 1/2” NPT x 1/4” MFL. - When using the HopRocket™ without pressure: 2 x 140.264.01 connection 1/2” NPT x 3/8” straight barb 9 mm.• When empty, The HopRocket™ can also be used as a filter.

Art.no. Description057.036.5 HopRocket™ SST hop filter + hop infuser140.264.01 Connection 1/2” NPT x 3/8” straight barb 9 mm140.264.02 Connection 1/2” NPT x 1/4” MFL

Mashing bagSpecially for use in brewing kettles and mashing bins. With fine side walls and coarse bottom for optimal sparging. Also suitable for hop boiling.Dimensions: 30 x 30 x 35 cm.

Hop conesAll our hops are packed in special vacuum packages for optimal storage life and placed in a cold storage room at 5 °C. The availability and alpha-acid content strongly depend on the harvest. The alpha acid content is indicated on every package.

Hop pelletsThese are destalked ground hops pressed into little pellets. Use about 10 % less than when using hop cones with a similar alpha level. Hop pellets can be preserved longer and are usually available for a longer period of time during the course of the season.

Art.no. Content053.270.5 10 bags053.271.3 100 bags

Hop bagsUsed for boiling hops. Sterilizable and reusable.


057.006.9

057Automatic brewing kettle BRUMAS 2.0You’re looking for a compact and complete brewing installation with a nice look, matching lauter tun and insulated brewing kettle? This Brumas 2.0 with digital and programmable control, and a built-in whirlpool has it all! Brew your beer in safety. Without constant stirring and without burning.• Brewing volume: up to 30 l.• Programmable mash schedule.• With whirlpool.• With lautertun (without copper finishing).• Dimensions without lauter tun (W x H x D): 60 x 57 x 50 cm.• Power supply: 230 volt. 2.1 kW. 50 Hz.

Copper finish for lauter tun BRUMASGive your Brumas facelift with a copper jacket! This nice finish for the Brumas lauter tun is easy to secure and gives your installation a different look!

Brewing kettles

Art.no. Description057.040.7 Automatic brewing kettle Brumas 2.0057.041.5 Copper finishing for lauter tun Brumas 2.0

Stainless steel brewing kettleUniversal stainless steel 18/10 stockpot, of professional catering quality and with special base for all heat sources. Com-plete with lid. Available with or without tap.

Brewing kettle 27 litresA solid AND affordable electric brew kettle. Solid, hygienic and easy to maintain.• 27 litres stainless steal kettle. Suf-

ficient for making 20 litre brews.• Heating element: 2000 watt.• With analogue gradually adjustable

thermostat 30-100 °C.• With stainless steel tap!• 2 year factory guarantee!

Brewing kettle PRO 27 litresAn affordable electric brewing kettle.• Stainless steel kettle: solid, hygienic

and very easy to maintain.• Heating element: 1800 watt.• Digital thermostat, adjustable per 1 °C,

from 30 °C up to 100 °C.• Digital timer.• Capacity: 27 litres. More than enough

for 20-litre brews.• With stainless steel tap!• 2 year factory guarantee!

Filter bottom for SST brewing kettle 057.099.4 - 057.104.2K

Art.no. Cont. Ø x H Tap057.099.4 25 l 30 x 30 cm -057.099.4K 25 l 32 x 32 cm 1/2”057.100.0 36 l 36 x 36 cm -057.100.0K 36 l 36 x 36 cm 1/2”057.101.8 50 l 40 x 40 cm -057.101.8K 50 l 40 x 40 cm 3/4”057.102.6 70 l 45 x 45 cm -057.102.6K 70 l 45 x 45 cm 3/4”057.103.4 98 l 50 x 50 cm -057.103.4K 98 l 50 x 50 cm 3/4”057.104.2* 150 l 60 x 55 cm -057.104.2K* 150 l 60 x 55 cm 3/4”

Art.no. Description057.080.4 For brewing kettle 36 l057.081.2 For brewing kettle 50 l057.082.0 For brewing kettle 70 l057.083.8 For brewing kettle 98 l057.084.6 For brewing kettle 150 l * not suitable for induction.

* can not be sent per parcel service.


057.095.1057.096.9

057Braumeister brewing unit 20 & 50 litresComplete all-in-one brewing installation. Brew your own grain beer with this solid, easy to use stainless steel brewing installation. If you want to brew quality beer but you don’t have the space or you just don’t want to fill your house with kettles and tubes… the BRAUWMEISTER is the ideal solution! The mashing process, filtering, as well as boiling, happen in the same kettle. The different temperatures will be set by RIMS (re-circulation infusion mash system). You can program the entire mashing process with a digital unit. Even if you have no experience with brewing beers, with this simple device you can brew your own delicious beer in just 5 hours. Simply plug in and start brewing.Cannot be sent by package service.

Don’t have a grain recipe at hand? Try one of our BREWFERM® malt kits.

Thermo collar for Braumeister 20 & 50 litresWhen you fit this remo-vable and washable wrapping around the kettle and fasten it with Velcro, you’ll reduce the loss of heat and protect yourself from burning during brewing.

Copper hood for Braumeister 20 & 50 litresGive your Braumeister a professional look. Can also be used as a funnel during malt bill.

Lid

Fixing rod

Pump

Filter bottoms

Fully automatic brewing controle for time and temperature

Lifting bolts

Malt pipe

Lifting rodSupporting rods

Handle

Brewing kettle

Connection rod / level gauge

Heating coil

Base

Tap

WATCH THE VIDEO ON OUR WEBSITE www.brouwland.com

Technical data 057.052.2 057.051.4Capacity Max. 25 litres wort Max. 55 litres wortThermostat Digital + programmable Digital + programmableHeating element 2000 watt 3200 wattPump 23 watt 2 x 23 wattPower 230 volt 230 voltDimensions (H x Ø) 60 x 40 cm 72 x 50 cmWeight 15 kg 24 kg

Art.no. Description057.054.20 Thermo collar for Braumeister 20 litres057.054.50 Thermo collar for Braumeister 50 litres

Art.no. Description057.055.20 Copper hood for Braumeister 20 litres057.055.50 Copper hood for Braumeister 50 litres

Braumeister brewing kettles 20 & 50 l

Filter grid SST

Art.no. Description140.250.2 Filter grid SST for Braumeister 20 l140.251.2 Filter grid SST for Braumeister 50 l


057Braumeister 200 litresBrew your own beer like a pro with the Braumeister 200 l! Use the well-proven concept of the Braumeister, which is a compact brewing facility: brewing, purifying, hop boiling, whirl pooling and cooling down, everything is accomplished in one single kettle. The fully automatic brewing control ensures the brewing process of any individually adjusted recipes and runs through all the brewing phases according to precise time and temperature parameters. The purifying process is realized easily and quickly, by just lifting up the malt pipe with the lifting device mounted on it. You will be able to achieve a proper and quick purifying process. Last but not least, the facility is mobile and therefore easy to move, with limited space requirement. It is an optimal equipment for restaurants, pubs, specific events or brewing communities. Make yourself independent and brew your own individual and very special beer for yourself or for your guests. Due to the low investment costs and the favourable litre price, the equipment will have paid off very quickly.Contact our professional department for more information.

• Weight: 145 kg (with built-in elements and lifting bows).• L x W x H: 136 cm x 90 cm x 208 cm.• Brewing quantity: ± 230 l wort, sufficient for 200 l of beer. Malt bill: 40-45 kg.• Heating spiral: 3 x 3000 Watt.• Pump: 370 Watt.• Power connection: 400 V ( 16 A).• Total connection: 9.4 Kw.• New: with frequency regulator!

Thermo collar for Braumeister 200 litresWhen you wrap this removable and washable collar around the kettle and fasten it with Velcro, you’ll reduce the loss of heat and protect yourself from burning during brewing.

Fermentation tanks for Braumeister 200 litres• Without a manhole.• With a tank roof in AISI 304.• Connection gas thread: - 100 + 240 l = ¾” inside thread. - 330-525-625 l = 1” outside thread.• Available in 100 l to 625 l.

Art.no. Capacity017.820.100 100 litres017.820.240 240 litres017.820.330 330 litres017.820.525 525 litres017.820.625 625 litres

Lift Malt pipe

Pump

Lifting gibbet

Rope winchFully automatic brewing controle for time and temperature

Transport wheels

Lid

Filter plates

Valve ‘1’

Heating spiral

Adjustable feet

Optional with cooling collar

Braumeister brewing kettle 200 l


057.053.0

057.054.200

057

Art.no. Cap. kW.057.250.50E 50 l 6057.250.100E 100 l 9057.250.200E 200 l 18057.250.300E 300 l 24057.250.400E 400 l 30

Art.no. Cap. kW.057.250.500E 500 l 30057.250.650E 650 l 30057.250.800E 800 l 45057.250.1000E 1000 l 45057.250.2000E 2000 l 90

Art.no. Cap. Kw.057.250.200G 200 l 35057.250.300G 300 l 35057.250.400G 400 l 35057.250.500G 500 l 65057.250.650G 650 l 65057.250.800G 800 l 95057.250.1000G 1000 l 95057.250.2000G 2000 l 210057.250.4000G 4000 l 210

Jacketed gas brewing kettleProfessional stainless steel brew kettles with tiltable SST vessel, insulated and double walled. Specially designed for microbrewe-ries thanks to the closed circuit with integrated pump! With digital thermostat and 22-rpm mixing motor. Temperature range: 100 °C. Possible options are: frame for kettle and heater, filter bottom, pro-grammable unit for automatic mash control and frequency regula-tor for agitator motor and gas/heating-oil boiler.

Double walled lauter tankInsulated stainless steel tank AISI 304. With removable perforated 2-part filter bot-tom. Diameter holes: 1,5 mm.With tank door for removal of the grains: 400 x 300 mm.Butterfly valve outlet DN50 (other possible), 150 mm above the floor.Non-insulated one-piece cover. Bottom 2 % inclination.

Electric jacketed brewing kettleProfessional stainless steel brew kettles with tiltable SST vessel, insu-lated and double walled. Specially designed for microbreweries. With a closed circuit, incorporating pump! With digital and pro-grammable thermostat for automatic mash control and 22-rpm mixing motor. Possible options are: filter bottom.

Art.no. Diameter Height057.260.400 1100 mm 820 mm057.260.500 1100 mm 900 mm057.260.650 1280 mm 850 mm057.260.800 1280 mm 1050 mm

Professional brewing kettles



B-techby Brouwland

B-techby Brouwland

B-techby Brouwland

057B-TECH brewing unitThe ‘miniature’ micro-brewery! The B-TECH is designed specially for you by brewery engineers. They’ve made sure this brewery has all you need to brew your own beer, but… in a smaller format. Movable unit with a isolated double walled mash/boiling kettle and lauter tun.• Brew house completely in stainless steel.• Mixer and pumps with variable speed control.• Clear control panel with digital temperature control for max. 5 temperature steps.• With plate heat exchanger, butterfly valves and welded

piping with sight glasses.• Different options possible.

Contact our Professional department for further information.

B-TECH fermentation tanksMovable unit, with 2 isolated cylindro conical fermentation tanks, with temperature control.• Fully isolated with built-in cooling system.• Clear control panel with digital temperature control.• Equiped with sprayballs and butterfly valves.• Different options possible.

Contact our Professional department for further information.

Brewing capacity 100 litres 250 litres 500 litresArt.no. 057.400.100 057.400.250 057.400.500Dim. (H x W x D) 190 x 200 x 86 cm 190 x 248 x 107 cm 220 x 320 x 132 cmCap. lauter tun 140 litres 340 litres 650 litresCap. mash kettle 170 litres 400 litres 800 litresPower 400 V, 13 kW 400 V, 13 kW 400 V, 31,5 kW

Capacity 2 x 100 litres 2 x 250 litres 2 x 500 litresArt.no. 057.420.100 057.420.250 057.420.500Dim. (H x W x D) 160 x 130 x 60 cm 200 x 180 x 80 cm 240 x 200 x 90 cmPower 220 V, 400 W 220 V, 600 W 220 V, 800 W

Brewing unit B-tech


B-techby Brouwland

B-techby Brouwland

057.420.500

057B-TECH III brewing unitProfessional brewing in a modern design! Thanks to the 3 brewing kettles, these brewing units make it possible to brew twice a day! Be-cause of the user-friendly touch screen and PLC control, professional brewing with a modern design is now accessible for small brewe-ries at an unbeatable price!

Technical data:

Mash kettle:• Vertical cylindrical insulated kettle with heating section at the bottom and wall.• Entirely SST AISI 304.• Volume: 650 litres.• Dimensions: - diameter: 1150 mm - height: 1800 mm• With man hole on top.• Heating with electrical heaters of 30 kW with circulation pump for heating water, security valve and expansion vessel.• Variable speed control for mixer.• With hop filter (for mash kettle).• Power: 400 V, 3 N, 50 Hz, 31 kW.

Lauter tun + whirlpool:• Vertical, cylindrical, insulated vessel without heating section.• Entirely SST AISI 304.• Besides the man hole on top, an additional man hole to the side.• Volume: - Lauter tun: 600 litres - Whirlpool: 600 litres• Dimensions: - diameter: 1300 mm - height to the upper man hole: ± 1600 mm.• with blades for cutting the filter bed.

Connection pipelines between the mash kettle and the lauter tun/whirlpool:• Impeller pump.• Sight glass.• Stainless steel plate heat exchanger.• Water cooling tube for sampling.• Inline wort filter.

Contact our technical department for additional options.

Brewing unit B-tech III

Art.no. Description057.405.500 B-tech III 500 litres057.405.1000 B-tech III 1000 litres


B-techby Brouwland

058

Art.no. Description058.020.8 Brewferm® mini keg 5 l + rubber plug058.024.0 Mini keg 5 l + rubber plug058.021.6 Reuseable rubber plug

Starters kit mini kegsIf you’re tired of filling bottles or might be planning to have a party, you’d best choose a mini keg! Put your beer in a keg, add 3 g of sugar/litre and let the beer ferment in a warm place. Then place the keg in a cool environment. After just a few days, you can tap your beer for consumption. The CO2 pressure gives your beer a beautiful head. There is never any contact with the outside air so your beer is preserved for at least a couple of weeks.Content:• 3 handy 5 l mini kegs with special rubber plug.• BEER KING 2000 beer tap: a special CO2tap head with adjustable beer flow and CO2 discharge.• 10 CO2 cartridges 16 g.

Rubber plugs with reliefTrouble with swollen kegs? With these special rubber plugs with pressure valve, the excess CO2 can escape, keeping a pressure of about 2.5 bar in the barrel. Can be reused many times.

Multi Tap beer tapThe budget saving beer tap for use with mini kegs. Uses an air pump so doesn’t need CO2 cartridges. Suitable for ‘quick emptying’ kegs at parties, barbeques, etc.

CO2 cartridges 16 gEspecially for BEER KING 2000, PARTY MASTER and other beer taps. 10 cartridges per pack.

Beer King 2000 beer tapSpecial tap for use with mini kegs. This special tap has both an adjustable flow rate and CO2 supply. Uses 16 gram CO2 cartridges and can be transferred from an empty keg to a full keg without loss of CO2.

Mini keg 5 LVery useful pressure kegs as used by commer-cial breweries. Add max. 3 g/l sugar for second fermentation. With special re-usable rubber plug. Needs a tap 058.030.4 or 058.031.2.

Pressure kegs

2nd fermentation in kegsMost home brewers will want to do a 2nd fermentation in the keg to obtain natural carbonation just like in bottled beer. The amount of sugar you must add just before filling your keg is, in principle, NO different to the quantity of sugar you use with the filling of bottles (5-9 g/l beer with a fully fermented beer, and this depending on the required CO2 level in your beer).The method is the same as for bottles: preferably dissolve the sugar in a small quantity of water or beer, pour it into the keg and transfer the beer in such a way that everything is mixed well.Place the keg upright for several days at ambient temperature so that the 2nd fermentation can take place. Then put it in a cool place for clearing and maturing.A discarded but still working refrigerator is ideal, this allows you to pour your beer at the correct temperature.When the beer has completely cleared, tapping can start.


058.022.4

058.040.3

058.023.2

058.030.4

058.031.2

058 Soda kegs & accessories

Art.no. Description058.210.6 Extra soda keg 19 l new058.215.5 Extra soda keg 19 l 2nd hand058.224.7 Poppet valve for ball lock connector058.225.4 Relief valve058.222.1 Rubber ring for connector058.223.9 Rubber ring for lid058.226.2 Rubber ring for dip tube

Art.no. Description058.200.7 Set with new soda keg058.201.5 Set with 2nd hand soda keg

Art.no. Description

058.045.2 Keg-charger + 1 CO2 cartridge

058.046.0 CO2 cartridge for keg charger, 5 pieces

Art.no. Description058.092.4 For 4 mm tubing058.094.0 For 8 mm tubing

Art.no. Description058.216.3 Soda keg 9,45 l 2nd hand058.211.4 Soda keg 9,45 l new

Art.no. Ø inside/outside058.093.2 5/11 mm058.098.1 8/14 mm

Art.no. Description058.090.8 Gas (IN)058.091.6 Beer (OUT)

Quick disconnects ‘Pin Lock’With screw thread ¼”.

Art.no. Description058.088.2 Gas (IN)058.089.0 Beer (OUT)

Soda kegs or ‘Corny’ kegsare still the best solution for home brewers wanting to serve draught beer. They have many advantages over other pres-sure kegs: made of stainless steel, so almost indestructible and easy to keep hygienically clean; with a removable oval lid for easy access to the interior and is pressure resistant to over 5 bar, more than sufficient for beer. Force-carbonation of your beer, wine, cider, etc. is also possible! At last you can fill your bottles with counter pressure WITHOUT sediment (when using the counter pressure bottle filler 058.121.4)! We offer both new and second hand soda kegs. Second hand soda kegs are of course a lot cheaper, but they require much effort to clean them first. All kegs are pressure-tested. We have 2 complete kits for kegging, which are identical to each other except that the soda keg is either new or second hand. All other parts are always new. We also sell a range of separate accessories.

Quick disconnects ‘Ball Lock’With screw thread ¼”.

Complete soda keg set• 1 x 19 litres soda keg.• 1 x filled, 2 kg CO2 cylinder.• 1 regulator with 2 manometers.• 2 quick disconnects.• Tube + ‘Picnic’ tap.

Seperate accessoriesfor soda keg set

Keg chargerThe budget-friendly way to begin with soda kegs! Connect this handy keg charger to the CO2 connector to your soda keg, attach a dispensing tap and you’re off! Easy to use. CO2 easy to measure, thanks to practical handle. 1 x 16-gram CO2 cartridge included in the basic set. Lifelong manufacturer`s warranty!

Soda keg 9,45 litresSoda keg 9,45 litres without accessories. Connection: ball-lock. New or 2nd hand ver-sions available.

Reinforced PVC tubefor beer or CO2Price per meter.

CO2 cylinder 2 kgNew and filled CO2 cylinders containing 2 kg CO2. TUV approved and suitable for all European countries. Contains sufficient carbon dioxide to tap at least 400 litres of beer.

Tube holder + nut forquick disconnectWith screw thread ¼”.


058.080.9

058

CO2 regulator with 2 manometersSolid pressure regulator for CO2, equipped with a pressure exit manometer of 0-3 bar and an input pressure manometer for con-tent indication of the CO2 cylinder. With over-pressure protection. Directly adjus-table exit pressure (0-3 bar). Connection: tube holder 8 mm.

Art.no. Description

058.096.5 PICNIC tap + tube 15 cm+ quick disconnect beer

058.095.7 PICNIC tap

Art.no. Description058.032.0 Party master flat fitting058.033.8 Party master cage fitting

Beer tapParty MasterBeer tap with both adjustable flow rate and CO2 supply. Fits all commercial 30 and 50 litre-barrels. Other fittings available upon request. Uses 16 g CO2 cartridges.

Bleeder valve + manometer for soda-kegHandy for checking, and if necessary, reducing the CO2 content of your beer in the keg. For connection to the keg’s CO2 connector.With a tap to allow excess CO2 to escape and a manometer for checking the pressure. Manometer in PSI (10 psi = 0.69 bar).Range: 0-60 psi (0-4 bar).

Beer tap PicnicPractical beer tap for soda kegs. Suitable with the reinforced PVC tube 8/14 mm (058.098.1). Also available as a set complete with a 20 cm PVC tube and standard ball lock soda keg connection (058.096.5).

Chromed beer tap + adaptor forquick disconnectSolid chrome beertap with special adap-ter to fit the 058.089.0 and 058.091.6 quick beer release fittings. Can be fitted directly onto the keg.

BeerGun filling gun + accessory KitThis ingenious filling gun, which can be used with 1 hand, allows beer to be bottled without oxidation, thanks to the CO2 pre-filling. The ingenious design, which is similar to filling facilities using back-pressure, makes filling with almost no foaming possible! This set is delivered with all the necessary tubes and connectors.

CO2 regulator3 bar with 2 outputsRegulator for normal CO2 use, 3 bar. With content indication and 2 outputs for dou-ble CO2, use (e.g. for the BeerGun bottle filler 058.121.4, for fixing the gas tube to the BeerGun and the beer barrel).

Y-piece with 2 outputsand CO2 stop tapsAccessory for the pressure regulator, handy for double CO2 use (e.g. extra accessory for the BeerGun bottle filler 058.121.4 to connect the gas tube to the BeerGun and the beer barrel). Can be bought separate-ly or mounted on the regulator 058.083.7.

Accessories pressure kegs


058.085.8 058.084.5 058.083.7

058.097.3

058.121.4

058.100.8

058 CrafTap counter pressure filler

PEGAS CrafTap® stainless steel counter pressure fillerWith the PEGAS CrafTap® you can quickly transfer beer from beer kegs to all kinds of beer bottles without foaming. The PEGAS CrafTap® is a unique system that allows you to adjust the amount of foam, this re-duces the beer wastage to a maximum of 2 %. The advantages of the PEGAS CrafTap®:• Foam-free, up to 2 litres per minute.• Suitable for a wide range of bottles. Content: 0.33 cl to 2 litres. Bottle neck diameter: 29 mm to 56.5 mm. Height: 250 mm to 400 mm.• Suitable for bottles in all colours thanks to a built-in light surface for level control.• Space saving: 350 x 350 mm on a counter in the bar or on a table in the brewery.• Easy to use.• CO2 pressure: between 1.5 and 2.5 bar.• 100-240 V.• Weight: 12 kg net.

Art.no. Description058.125.5 Pegas CrafTap®

058.126.4 Pegas CraftPad

Art.no. Description Capacity Closure #/pallet Art.no./box #/box1 017.536.4 Beer bottle VICHY brown 33 cl Crown cap 26 mm 2888 017.458.1 602 017.537.2 Beer bottle STEINIE brown 33 cl Crown cap 26 mm 2640 017.461.5 603 017.535.6 Beer bottle NRW brown 50 cl Crown cap 26 mm 2023 017.460.7 524 017.538.0 Beer bottle FRANKONIA brown 50 cl Crown cap 26 mm 1904 017.459.9 465 017.526.5 Beer bottle BELGE brown cork 75 cl Cork 1421 017.472.2 336 017.527.3 Beer bottle BELGE brown crown cap 75 cl Crown cap 26 mm 1421 017.473.0 337 017.530.7 Swing top bottle STEINIE brown 33 cl Swing top 2640 017.462.3 608 017.531.5 Swing top bottle brown 50 cl Swing top 2112 017.463.1 409 017.534.9 Swing top bottle brown* 75 cl Swing top 1421 017.464.9 3310 017.533.1 Swing top bottle white 75 cl Swing top 1407 017.465.6 32

* The brown 75-cl swing top bottle has a combined closure (= for crown cap 26 mm and swing top). Crown cappers 020.041.0 EMILY and 020.040.8 GRETA are not suitable for this bottle.

All bottles are delivered WITHOUT closure!


1 2 3 4 5 6 7 8 9 10

059Measuring instruments for beer

Wort metersAccurate hydrometers for beer/wort, with built-in thermometer.Scale in degrees PLATO.Division: 0.1 plato.Thermometer: 0-40 °C/0.1 °C with correction scale.Total length: 37 cm.500 ml measuring glass required.

CO2 slide rulerThanks to this handy slide ruler it’s very easy to calculate the CO2 level in your beer, taking the temperature and pressure into ac-count. Also essential for regulating the tap pressure on tap installations.

Iodine solutionFor the determination of starch in cooled wort! Add a few drops to a small sepa-rated amount of wort. If the colour turns blue or violet there’s still starch present. Only when no colour change occurs, it means that all the starch is converted. Content: 30 ml.

Beer wort meterGives the amount of extract in weight %. Range: 0-20%.Length: 22.5 cm.Needs a 100 ml glass beaker.

Art.no. Description059.005.9 Wort meter 0-20%

059.006.7 Wort meter 0-20% + thermometer

Art.no. Range059.020.8 0 - 10 PLATO059.021.6 10 - 20 PLATO059.022.4 20 - 30 PLATO

Art.no. Range Division

013.071.6 pH 1-12 universal 1,0 pH

013.073.2 pH 2,8-4,6 wine/kombucha 0,2 pH

013.074.0 pH 3,8-5,5 beer 0,2 pH013.075.7 pH 5,2-6,8 beer 0,2 pH

pH stripsTo check the pH of juice, wine, beer, kombucha,... or for checking the acidity with the acidometer. Packed per 20 strips with built-in colour scale! Reading per 0.2/0.3 pH.

Manual CO2 meter Handy carbonic acid meter for determina-tion of CO2 pressure in beer, water, etc. in crown capped bot-tles (0.25-0.7 l) and for monitoring the second fermentation. With pin that pierces the crown cap.Range: 0-6 bar. Division: 0.1 bar.

CO2 meter for swing top bottlesPressure meter for swingtop bottles. With manometer 0-2.5 bar. Made of anodised aluminium.

Art.no. Description059.025.7 For 26 mm059.027.3 For 29 mm059.026.5 Spare rubber CO2 meter

Hardness stripsDetermine the hardness of your brewing water yourselves. Easy to use: dip the strip in water, wait 1 minute and read the hardness! Graduation: 0/5/10/15/20/25 °D (German degrees). 10 strips per pack.


059.024.9 059.010.9

059.028.1

013.072.4

059 Measuring instruments for beer

Art.no. Description 013.135.9 DO-600013.136.7 Membrane kit (6pcs.)

Art.no. Description013.120.1 Solution pH 7,01013.121.9 Solution pH 4,01013.079.9 Set: pH 7,01 + pH 4,01

Art.no. Description 013.115.1 pH meter PHSCAN30

013.116.9 Spare electrode for PHSCAN30

Storage solution for pH electrodesSuitable for all electrodes. Prevents staining and degra-dation of the electrodes.Content: 50 ml.

pH-meter PHscan30Practical and precise pH meter in a water-resistant encasement. With a clear display and a replace-able electrode!• 2 points AUTO-calibration with push button (no screws!).• ATC = Automatic temperature corrections from

0 to 60 °C, with temperature indication.• Replaceable electrode.• Scale pH per 0.01 ph, accuracy ± 0.05 pH.• With HOLD function.• Auto power off after 8 min.• 3 LR44 button batteries (included).• Dimensions: 180 x 35 mm.

pH calibration solutionsFor regular calibration of electronic pH meters. 2 types of solutions:• pH 4.01• pH 7.01Content per bottle: 100 ml.

Art.no. Description 013.130.0 PH110013.131.8 Electrode liquid PH110

Precision pH meter PH110Very precise state-of-the-art digital pH meter, stick model for professional use. With refillable electrode and the following unique features:• Built-in thermometer (°C/°F).• Automatic temperature corrections (ATC) from -5 °C to 90 °C.• Digital display of pH AND temperature with stabilisation indica-

tion.• Easy 2 or 3 points calibration with auto recognition of the cali-

bration fluid.• Refillable, flat electrode. Also suitable for pH measuring of

solids and semi-solids (skin, meat, cheese, etc). The electrode only has to be replaced if its damaged! Refilling the electrode expands it’s life span!

• RENEW function: alerts when the electrode needs to be re-placed.

• CAL function: alerts when the electrode needs to be calibrated.• MEMORY for 15 readings: pH and temperature.• HOLD function.• Scale pH: 0.00-14.00 pH, 0-90 °C.• Scale temperature: -5-90 °C/25-194 °F.• Accuracy: ± 0.01 pH, ± 1 °C.• Water-resistant cover (IP67).• Auto power off after 10 min.• With protective cover for the electrode, electrode

liquid, 4 Li-ion batteries CR2032.• 1 year warranty on the meter, 6 months warranty

on the electrode.

Digital dissolved oxigen meter DO-600Digital DO meter for professional use, stick model for measuring the amount of dissolved oxygen in beer, wort, wine, etc.• Large display with DO and temperature reading.• Reading DO in % saturation, ppm concentration or mg/litre.• Built-in thermometer and ATC (automatic temperature com-

pensation) (0-50 °C).• Automatic self-calibration of the electrode.• Salt and altitude correction possible.• Memory for 25 readings: DO and temperature.• Replaceable electrode and membrane.• DO range: 0-20 mg/l (ppm)/0-200 %.• Temperature range : 0-50 °C/32-122 °F.• Accuracy: ± 0.01 mg/l (ppm) / ± 0.1 %.• Water resistant cover (IP67).• Auto power off after 10 minutes.• Complete with protective cover for the electrode,

replacement membrane, 4 Li-ion batteries CR2032.• 1 year warranty on the meter, 6 months warranty on

the electrode.

Maintenance of a pH meterYour pH meter is a precision instrument. Proper use and adjustable maintenance are important if you are to enjoy it for a long time. Here are some things to look out for:• When you buy a pH meter, the electrode is probably dried out. Start by letting it soak in the appropriate storage solu-

tion for 4 hours. Also fill the cap that slides over the electrode with the same storage solution after use. This way, your electrode will keep on working properly for much longer.

• To make a measurement, the pH meter must be calibrated first with a buffer solution. If the pH meter can only be cali-brated at 1 point, use the buffer solution that is closest to your normal readings.

• During calibration watch out that no ‘contamination’ of the buffer solution occurs – so never stick the electrode direct-ly into the bottle, but pour a small quantity into a separate beaker instead and make the measurement in this beaker. After calibration, throw away the content of the beaker and do not return the liquid back into the bottle!

• Prevent touching the electrode – never touch with your fingers. If you want to clean the electrode, do so only with a soft cloth without scrubbing.


013.084.8

059

44

Measuring instruments for beer

Thermometer strip withliquid crystals, 0-32 °CSelf-adhesive thermometer with liquid crystals that display the correct fermen-tation temperature continuously. Uses NO batteries! Large temperature range: 0-32 °C. Doesn’t come in contact with the liquid and no risk of glass breakage. Indispen-sable for the every home brewer and winemaker. Length: 20,5 cm.

Art.no. Description013.089.8 -10/+110 °C mash092.011.6 0/+50 °C cheese & butter

013.160.7 Spare thermometer for 013.089.8

092.010.8 Spare thermometer for 092.011.6

Thermometer withprotective coverLarge thermometer with a plastic protec-tive cover with attach-ment hook. Ideal as a MASHING thermometer. Easy to take apart when it needs cleaning. With red alcohol scale for easy reading. Length: 28 cm.

Thermometer Checktemp DipDigital thermometer with a clear dis-play and a built-in calibration at 0 °C. Equipped with a special encased SST sensor which can be submerged entirely.Range: -20 up to +100 °C.Scale: 0.1 °C.Precision: ± 0,3 °C.Wire length: 3 meters.AAA battery included.

Digital thermometer + alarmDigital thermometer with long separate stainless steel probe and 135 cm cord. With waterproof housing. Extensivemeasuring range: -50 °C tot +300 °C.Division: 0.1 °C.Reading in °C or °F.High and low alarm and min/max memory.Batteries included.

Digital refractometer 0-230 Oe + 0-50 BrixDetermine the density of your liquids in 2 seconds! This digital refractometer is suitable for must, wort and juices. Delivered with a 9 volt battery. • Scale: 0 to 50 % Brix / 0 to 230 °Oechsle / 0 to 42 °kmw / 0 to 80 °C (32 to 176 °F).• Lecture: 0.1 % Brix / 1 °Oechsle / 0.1 °kmw / 0.1 °C (0.1 °F).• Precision: ±0.2 % Brix / ±1 °Oechsle/±0.2 °kmw /±0.3 °C (±0.5 °F).• Calibration: automatic with demi water .• Compensation of the temperature (ATC): automatic from 10-40 °C.• Measuring time: 1,5 seconds.• POWER SUPPLY: 9 V battery, sufficient for about 5000 measurings.• Weight: 420 grams.

Refractometer for beerRefractometers are optical precision instruments that determine the density of a liquid by the refractive index. Accurate yet simple to use: just place a few drops of liquid on the prism, point to a light source and you’ll have an immediately reading of the density. They are supplied with box, screwdriver for easy calibration and pipette.Reach: 0-18 °Plato. Graduation: 0.1 %. With ATC (automatic temperature cor-rection).

beakers


013.042.7

013.045.0

013.096.3

013.091.4

013.165.6

061 Books brewing beer

‘La fabrication dela bière’Jean Sunier.This French book gives you a general image of beer brewing. The basic principles and practice of the brewing process are closely looked at, as well as the malt process, the filling of beer bottles and barrels, etc. Learn more about bacteriology and quality control of your beer. 238 pages.

061.015.4 - La fabrication de la bière

‘Bierbrouwen doe je zelf’Jean-François Simard.This Dutch (269 pages) book contains everything you need to know about brewing beer with malt extract or grains. What materials to use, the choise of ingredients, brewing methods, etc. With several recipes. Also available in French 271 pages).

061.044.4 - Bier brouwen doe je zelf061.043.6 - Comment faire de la bonne bière chez soi

‘Logboek voor de bierbrouwer’Jan Van SchaikRecord all your brewing data and never forget a recipe! Dutch.

061.008.9 - Logboek voor de bierbrouwer

‘De Praktijkbrouwer’Gilbert BaetsléScientific approach of all the different stages of the brewing process. For profes-sionals as well as amateurs in search of more knowledge to refine their product. Prof. Gilbert Baetslé is an authority in the field of brewery tech-nologies. With calculating program on CD-rom. Dutch. 310 pages.

061.013.9 - De Praktijkbrouwer

‘Faites votre bière’J.A. ChandonNo-nonsense, French lan-guage booklet that explains the making of beer in a clear and simple manner. 48 pages.

061.017.0 - Faites votre bière

‘Verander water in bier’Adrie OtteThis Dutch book will show you how to brew a tasty beer at home. As the learning pro-cess continues, the author is able to answer any question you could ever encounter. This book provides you with the most modern insights on how to brew the best beer at home. With some very good recipes. 184 pages.

061.048.5 - Verander water in bier

‘Die Hefe in der Brauerei’Prof. Dr. G. Annemüller Dr. H-J. Manger Dr. Peter Lietz THE German reference book on yeast management, yeast cultures and yeast propaga-tion in breweries. 424 pages, 136 tables, 176 illustrations.

061.012.1 - Die Hefe in der Brauerei

‘Brewing beer for beginners’Martin Hofhuis. In this step by step theoreti-cal and practical guide the whole brewing process is explained. Available in 4 languages.

061.006.3 - Bierbrouwen voor beginners (47 blz.)061.045.1 - Brewing beer for beginners (48 blz.)061.046.9 - Bierbrauen für Anfänger (56 blz.)061.047.7 - Le brassage pour débutants (56 blz.)


061Books brewing beer

‘Technology brewing and malting’Wolfgang Kunze.A German book by origin that became THE reference for brewers worldwide. Every aspect of brewing is explained in a clear and practical manner: malting, fermentation, maturation, in-gredients, brewery machines and techniques. All illustrated with more than 800 pictures. Indispensable for every pro-fessional brewer! 1117 pages (German book), 1057 pages (English book). Hard cover.

061.010.5 - Technologie brauer und mälzer061.011.3 - Technology brewing and malting

‘Heimbrauen fürFortgeschrittene’Rudolph HagenExcellent German language book for grain brewers. Very complete and well arranged contents. Thanks to its nume-rous graphics and tables it’s also a useful reference book. With a few basic recipes.128 pages.

061.034.5 - Heimbrauen für Fortgeschrittene

‘Wild brews’Jeff SparrowExplore the world of lam-bic, Flemish red and brown beers as well as comparable American beers! A detailed description of the brew and fermentation methods used for brewing these highly fla-voured beers. The maturation in oak barrels, the blending and the use of fruit in spon-taneous fermentation will be discussed. A whole new world of aromas and scents will open up to you. English language. 315 pages.

061.025.3 - Wild brews

‘Brew like a monk’Stan HieronymusDiscover the rich flavours of the monastic specialties. This English language book makes it perfectly possible to brew your own delicious Trap-pist, abbey beer or a strong Belgian ale and explains how these worldknown styles are brewed. Special focus on Trappist beers. Essential information about yeast types, brewing methods and ingredients used by brewers worldwide. 272 pages.

061.024.6 - Brew like a monk

‘Farmhouse ales’Phil MarkowskiThis English language book provides you with plenty of in-formation about the Walloon ‘saison’ beers and the French ‘bière de garde’ beers. Also specialties like, e.g. ‘grisette’, ‘bière de mars’ and ‘bière de Noel’ are discussed. Discover how to brew these tasty, often spicy and fruity ales. 198 pages.

061.023.8 - Farmhouse ales

‘First steps in yeast culture’Pierre RajotteIllustrated instruction manual. From the creation of a culture medium to the propagation of beer yeast. The emphasis not only lays on correct lab procedures but also on adap-ting them to the homebrewer. Homebrewers follo-wing the demonstrated tips and tech-niques will discover a remar-kable improvement of quality. Also commercial brewers will benefit from reading this book. 157 pages. In English.

061.018.8 - First steps in yeast culture

‘Bierbrauen fürjedermann’Michael HlatkyVery successful German book with valuable information for the home brewer and a glance into the professional world. 155 pages with nume-rous colour photographs, sketches and drawings. 16.5 x 22 cm, hardcover.

061.030.3 - Bierbrauen für jedermann

‘Gutes Bier selbstgebrauen’Hubert HanghoferOne of the best German books on homebrewing. All the steps of the brewing pro-cess are clearly explained. 18 beer recipes included. 135 pages, with clear colour photos.

061.033.7 -Gutes Bier selbst gebrauen



061

‘Bierposter: bieren van Nederland’Nice and decoractive poster showing the most important beers of the Netherlands!Dimensions: 99 x 69,5 cm.

061.005.5 - Bieren van Nederland

Books brewing beer

‘The ultimate almanac of world beer recipes’English book written by well-known brewing industry journalist and consultant Horst Dornbusch with the support of Weyermann® Malting Com-pany, the Barth-Haas Group and SCHULZ brew systems. Filled with authentic recipes. Does not only include recipes of well-known beer types like Pale Ale, Pilsner, Porter and Stout but also lesser-known beer types like Bière de Mars, German Porter, Braggot, Belgian Stout, etc. Every recipe contains a short des-cription, the main features, a list of the used grains and the hop protocols. 244 pages.

061.035.2 - The ultimate alma-nac of world beer recipes

‘Hop lovers guide’Brochure published by the well-known American maga-zine BREW YOUR OWN. Full of information about growing, buying, storing and using hop and how to calculate the bitterness. With do-it-yourself projects and techniques to give your beer a big hop blast. 36 recipes and very clear and handy overview charts covering 83 different hop varieties! 72 pages. In English.

061.028.7 - Hop lover’s guide

‘250 classic clone recipes’Clone your favourite commer-cial beer with the help of this very extensive and interes-ting brochure, published by the well-known American magazine BREW YOUR OWN. With 250 recipes, with a mix of malt and grain extract from 14 different countries. Each recipe comes with an all malt alternative. All recipes indexed by type, country, name and brewery. 126 pages. In English.

061.029.5 - 250 classic clone recipes

‘The brewers handbook’Ted GoldammerAn introduction to bre-wing beer and also gives a balanced, reasonably detailed account of every major aspect of the brewing process. This book not only discusses brewing beer on a large-scale commercial basis but it has made every effort to address beer brewing practices typically used by craft brewers. 496 pages. In English.

061.027.9 - The Brewer’s handbook

‘Designing great beers’Ray DanielsThis English language book contains 2 parts that will show you the way to designing your own recipes. Part one discusses what various ingre-dients can do for you and gives you the tools to help you achieve your brewing goals. Part 2 examines specific beer styles to help you understand how they are defined and what special ingredients or techniques must be used to brew a representative exam-ple. 480 pages.

061.026.1 - Designing great beers



liqueur n.

fine drink from alcohol, aromatic substances and sugar

LiqueurLiqueur

080 Liqueur extracts Alcoferm®

Alcoferm® natural extractsNatural extracts that can be used for liqueur making or as a taste improver for wines and beers. The amount of extract to use when making liqueur: e.g. 1% = 1 litre extract for 100 l of liqueur. With a liqueur recipe on every bottle.

Dosage 100 ml is for1% 10 litres2% 5 litres4% 2,5 litres5% 2 litres

Type Dosage 100 ml 1 lAmaretto 2 % 023.410.4 023.411.2Pear Williams 2 % 023.412.0 023.413.8Black currant 5 % 023.415.3 023.416.1Vermouth 1 % 023.425.2 023.426.0Grand mariner 2 % 023.455.9 023.456.7Cognac 2 % 023.460.9 023.461.7Whisky 2 % 023.465.8 023.466.6Jenever 2 % 023.470.8 023.471.6Pisang 2 % 023.475.7 023.476.5Port 1 % 023.480.7 023.481.5Raspberry 5 % 023.485.6 023.486.4Hunting master 2 % 023.525.9 023.526.7Rum 1 % 023.530.9 023.531.7Gin 2 % 023.535.8 023.536.6Triple sec 1 % 023.565.5 023.566.3Chartreuse green 2 % 023.570.5 023.571.3Vodka 1 % 023.575.4 023.576.2Antverpia 2 % 023.585.3 023.586.1Calvados 5 % 023.590.3 023.591.1Pastis 4 % 023.605.9 023.606.7Campamaro 5 % 023.610.9 023.611.7Mandarine 5 % 023.635.6 023.636.4Pineapple 2 % 023.645.5 023.646.3Apple 1 % 023.650.5 023.651.3Red currant 1 % 023.655.4 023.656.2Cherry * 023.660.4 023.661.2

* add to personal taste.


080

Lick natural extractsWith the Lick natural aromas you can make your own spirits and liqueurs at home. They are prepared from natural fruit and plant extracts and contain no chemical colourings or preservatives at all. You can also use the Lick extracts in all sorts of delicious culinary dishes: desserts, pastries, yoghurts, etc. With a liqueur recipe on every bottle. Content of the bottle : 20 ml, enough for 1 litre of liqueur.

Liqueur extracts Lick

Type Commercial type Art.no.Abricot Abricot bols 080.002.9Advokaat 080.006.0Amaretto 080.007.8Amer français Amer Picon 080.008.6Anis français Pastis, Pernod 080.004.5Anisette de bordeaux Marie Brisard 080.012.8Banane 080.014.4Cacao 080.018.5Cassis 080.020.1Cerise 080.021.9Cherry brandy 080.022.7Citron 080.025.1Crème de noisette 080.074.8Crème de whisky Baileys 080.031.8Curaçao blanc 080.026.8Curaçao bleu 080.028.4Eau vie de grain 080.032.6Elixir de brabo Elexir d’Anvers 080.034.2Elixir des ardennes Elexir de Spa 080.036.7Elixir d’or Eau de vie de Dantzig 080.038.3Fine à l’orange Mandarine 080.078.9Fine charentaise Armagnac 080.040.9Fine mandarine 080.041.7Fraise des bois 080.045.8Framboise 080.042.5Fruits tropicaux 080.039.1Gin 080.046.6Grande liq. vermeille Grand marnier 080.048.2Grappa 080.049.0High select whisky 080.050.8Kirsch 080.052.4Kiwi 080.053.2Liqueur de coco 080.054.0

Type Commercial type Art.no.Liqueur de poire Poire Williams 080.082.1Liq. de violette 080.061.5Liq. jaune des moines Chartreuse Jaune 080.060.7Liq. l’abbaye d’Alerne Bénédectine 080.056.5Liq. verte des moines Chartreuse verte 080.058.1Mandarine Mandarine Napoleon 080.066.4Marasquin 080.062.3Marc de bourgogne 080.064.9Menthe blanche 080.067.2Menthe verte 080.068.0Mirabelle 080.070.6Mokatine 080.072.2Noisette-noyau 080.075.5Old whisky 080.080.5Peche de vigne 080.081.3Pisang 080.083.9Poire-cognac 080.084.7Pomme normande Calvados 080.019.3Punch au rhum 080.088.8Quetsch 080.089.6Rhum blanc Bacardi 080.092.0Schiedam 080.094.6Tequila 080.095.3Triple sec Cointreau 080.096.1Vanille 080.097.9Verveine 080.100.1Vieille fine superieur Cognac 080.102.7Vieux genièvre 080.044.1Vieux rhum 080.104.3Vip whisky 080.105.0Vodka 080.106.8Zeste de citron 080.023.5


080

47Art.no. Capacity025.120.9 1,5 litres025.122.5 10 litres025.123.3 20 litres025.124.1 50 litres


Art.no. Capacity W x D x H025.129.0 200 litres 180 x 90 x 170 cm025.130.8 500 litres 190 x 105 x 180 cm

Model alterations reserved

Alembic with thermometerDecorative and functional alembic for hobby use and for distillation demonstration of essential oils, water and herb distillates, etc. • Mounted on a wooden base. • With thermometer, alcohol burner and dripping cup. • Hermetically sealed construction.

Decorative alembic A marvellous range of alembics made out of hand-beaten cop-

per. The original design of the well-known alembics speaks to everybody’s imagination and can now find a place in

your hobby room. Sold only for decorational pur-poses.

Industrial alembicHand-beaten copper alembic intended for professional use. Construc-ted with welded seams and screw connectors on the condensate pipe for a perfect joint. With a generously dimensioned cooling tank with cooling water inlet and outlet and a special tip-frame to make it easy to tip the still pots without damaging the copper work. Thickness of the copper work: 1.3 mm.

Distilling and the lawIn most countries distilling water, essential oils, etc. is permitted. In most European countries, distilling alcohol is only per-mitted subject to an excise license. In some European countries, even possession of distilling equipment or an alembic without a permit is not allowed. When buying one of these devices, or if you want to distil alcohol, you must comply with the applicable legislation in your country.

Alembics

distilling columns


080Distilling kettle Super & liqueur additives

Destilling kettle Super• Professional double-walled distilling kettle.• Gas or electrical heating.• Indirect heating by water bath.• Prevents pulp burning.• Enables perfect temperature control.• Cooling unit with discs.• Alcohol outlet with S-trap: constant control possible.• Fitted with heat-resistant rubber seals.• Safety valve for excess pressure.

Art.no. Type Heating Useful content W x D x H Weight025.139.0 SUPER 25 Natural gas 20 litres 110 x 55 x 130 cm 40 kg025.140.8 SUPER 25 Butane/propane 20 litres 110 x 55 x 130 cm 40 kg025.141.6 SUPER 25 Electric 20 litres 110 x 55 x 130 cm 40 kg025.134.9 SUPER 125 Natural gas 100 litres 210 x 110 x 200 cm 120 kg025.135.7 SUPER 125 Butane/propane 100 litres 210 x 110 x 200 cm 120 kg025.136.5 SUPER 125 Electric 100 litres 210 x 110 x 200 cm 120 kg

Art.no. Content006.010.3 100 ml006.012.9 1 l006.013.7 5 kg

Anti-foamSilicon-based product. Prevents foam for-mation during distillation. Totally odour-less, tasteless and completely neutral.

TURBO-8 yeast Complete yeast mixture with special yeast and nutrients for fermenting 25 litres water + 8 kg sugar in 5 days to 18 % vol. Delivers a pure product with few fer-mentation by-products. Ideal for liqueur-makers. Cannot be incremented (i.e. 10 packets in 250 l wort) unless rigorous temperature control and cooling can be guaranteed. Content: 115 g.

Art.no. Content006.134.0 5 g006.135.8 50 g

AlcopurSpecial adsorbent minerals used for harmonising the bouquet of drink-ready liqueurs and spirits. Removes the raw aro-mas of freshly distilled liqueur. Sufficient for 10-20 litres of liqueur.Use: Add to liqueur/alcohol, stir gently and let it react for 1-3 days, while periodi-cally tasting. Siphon when the desired result is achieved. ALCOPUR does not dis-solve in alcohol/liquor, so can easily be removed!



001.240.1

081 Additives for liqueur & rum pots


Art.no. Diameter086.012.2 13 cm086.014.8 16 cm

Colour 25 ml 1 lBlue 083.310.3 083.311.1Raspberry red 083.315.2 083.316.0Brown 083.320.2 083.321.0Yellow 083.325.1 083.326.9

Colour 25 ml 1 lGreen 083.330.1 083.331.9Orange 083.335.0 083.336.8Carmine 083.345.9 083.346.7Violet 083.355.8 083.356.6

Colouring agentsfor foodSpecially for liqueurs, confec-tioneries, cocktails, etc. Liquid.

Porcelain mortarMade from solid, kiln-fired porcelain. Ideal for grinding herbs and spices. With pestle. Rough interior for maximum ‘grip’ dur-ing grinding. Smooth, polished exterior.

Aquastill water distillerIf you want to use the clearest, germfree water to cook your meals, to dilute your liqueurs, to start up your yeasts or for filling your iron; distilled water is your perfect ‘source’. Un-

fortunately distilling of water was a large and even dangerous job in the past. However, thanks to the automatic water distiller AQUASTILL everybody can produce clear water at any time and

everywhere: at home, at the camping, etc. It cannot get easier: poor water in the appliance, activate and wait. After a few hours your water will be distilled completely, without impuri-ties and bacteria’s ready for use. 220 V/750 W. Content: 3,5 litres.

Thanks to the stepless adjustable thermostat with a large range this water distiller has got many other applications:• Distilling essentials oils.• As bain-marie.• As a yoghurt maker.• As a small yeast cultivation unit!

Ethyl alcohol Pure ethyl alcohol, ideal for making your own liqueurs. No shipment outside Belgium!

No shipment possible of 5-litre packaging

by packaging service!

Making your own rum pot,Is easy and not bound by a strict recipe. All kinds of fruit can be processed. The most commonly used are: strawberries, cherries, raspberry and blackberries, currants, abricots and peaches, plums, grapes, pears, apples and pineapple.There are a few basic rules you need to take into account:• Only use clean, washed and leaked fruit.• Sprinkle 250 g of sugar per 500 g of fruit over your chosen fruit and let it rest for 1 hour.• Use rum or a neutral alcohol of at least 50 % vol. and make sure to keep a 2 cm high layer of alcohol above the fruit.

Use a small dish to keep the fruit under.• Close the rum pot with plastic foil to avoid alcohol evaporation and loss of aroma.• Your rum pot is ready 3 months after you added the last layer of fruit. Cheers!

Natursaft® 3-litre rum potsHand engraved beige rum pot.

5-litre rum potsLarge 5-litre pots with 4 different designs.

Art.no. Description100.011.6 Rum pot APPLE100.012.4 Rum pot GRAPE100.013.2 Rum pot PEAR100.014.0 Rum pot RUSTIKA


100.007.4

025.145.7

083

Art.no. Description023.360.1 Original recipe023.362.7 Without camphor

Art.no. Description023.355.1 Bag 100 g023.357.7 20 tea bags

Swedish herbsFollowing the original recipe of Maria Treben. For preparing 1.5 l small Swedish herb bitters.

Beerenburger herbsFor making your own digestive bitter.Content: 70 g. Recipe included.

Glühwein herbsOriginal composition for making your owndelicious mulled wine or ‘grogg’.Dosage: 10-20 g/litre.

Herbs for liqueurHerborifarm herbs can be used for all sorts of preparations. The list below indicates a few of many herb that are very suitable for making delicious liqueur. A complete list is avai-lable upon request. Replace the ‘x’ after the number by 1 for 100 g; 2 for 250 g; 3 for 1 kg packs. E.U. = external use.

Herbs for liqueur

Art.no. Type150.032 Anise fruit150.045 Basil destemmed150.454 Black papper grains150.273 Calamus root cut150.277 Camomile150.288 Caraway fruit150.285 Cardamom fruit150.528 Celery seed150.283 Cinnamon bark ceylan150.870 Cinnamon sticks150.327 Clove whole150.324 Coriander fruit150.320 Cumin fruit150.603 Elder flower150.592 Fennel fruit150.165 Fenugreek fruit150.184 Gentiana root cut150.108 Ginger root150.247 Hyssop herb cut150.263 Jasmine flower150.265 Juniper berry

Art.no. Type150.336 Laurel leaf150.347 Lavender flower150.105 Lemon balm150.108 Lemon peal cut150.647 Liquorice root cut150.432 Orange peel bitter cut150.434 Orange peel sweet cut150.920 Peppermint leaf cut150.498 Rhubarb root150.456 Rose pepper grains150.509 Rosemary leaf cut150.001 Sage leaf150.538 Saint john's wort150.678 Speculaas150.557 Star anise fruit whole E.U.150.569 Thyme herb150.356 Tilia flower cut (lime tree)150.118 Turmeric root powder150.585 Valerian root cut150.452 White pepper grains muntok


023.350.2

085

‘Kleinschalig destillerenen likeurmaken’Ad CoumouBasic work with a complete and clear description of the overall distillation proces. Detailed chapter with spreadsheets to calculate the amount of alcohol, the alcohol percentage, etc. With many liqueur recipes. 170 pages. With CD-ROM. Only in Dutch.

085.013.1 - Kleinschalig destilleren en likeurmaken

‘Schnapsbrennen’Jozef Pischl. The top-selling German book on distilling. With chapters on raw materials, fermentation, distilling, determining alcohol content, bringing up to drin-king strength, clarification and filtering, etc. 178 pages.

085.002.4 - Schnapsbrennen

‘Ansatzschnäpse’Walter Gaigg. German book with more than 90 recipes for liqueurs from flowers, herbs, fruit, etc. With colour photos. 149 pages.

085.003.2 - Ansatzschnäpse

‘Obstbrennerei heute’Tanner/BrunnerVery detailed German book for the professional distiller. 249 pages.

085.011.5 - 150 Obstbrennerei heute

‘Whisky selbstgebrannt’Peter JägerThe first part describes vari-ous whisky types: their origin, specific characteristics and production processes. The second part is a clear and very complete instruc-tion guide for the home whisky distiller. All aspects, from ingredients to legislation are well covered. Numerous colour illustrations. Only in German. 116 pages.

085.004.0 - Whisky selbstgebrannt

‘150 likeurrecepten’Ad CoumouThis handy Dutch book contains a treasure of deli-cious recipes to make a total of 150 liqueurs from flowers, herbs, dried aromatics, fruits, nuts, ethereal oils, etc. From Poire Williams to walnuts to all kinds of ratafias, but also limoncella, coffee liqueur, punches, etc. too many to mention. Besides that, you get a clear and simple explanation about the basic principles of making liqueur. An essential book for every liqueur fan. 88 pages.

085.012.3 - 150 likeurrecepten

‘Faites vos apéritifs etvos liqueurs’J.A. ChandonNo-nonsense French language booklet explaining the basic skills for the prepa-ration of liqueurs and aperitifs. 48 pages.

085.010.7 - 150 Faites vos apéritifs et vos liqueurs

‘Zelf likeuren bereiden’Ad CoumouThe most complete Dutch language book for the liqueur maker with a wealth of infor-mation. Written by Ad Cou-mou, an experienced liqueur maker. THE standard work, with a multitude of recipes, discussions on techniques and descriptions of more than 100 aromatics. A4-size. 194 pages.

085.015.7 - Zelf likeuren bereiden

Books liqueur



cheese n.

1. food a. a solid food prepared from the pressed curd of milk, often seasoned and aged. b. a molded mass of this substance.2. Something resembling this substance in shape or consistency.

CheeseCheese

090

Design 10 pieces 100 piecesCow 090.193.4 090.195.9Goat 090.194.2 090.196.7

Art.no. Description090.012.6 Single cheese press090.028.2 Doubl cheese press

Art.no. Description090.320.3 SST cheese press090.321.1 Press tube 6 x 1 kg090.322.9 Press plate 40 x 40 cm

Art.no. W x L Material090.100.9 9 x 14,5 cm Plastic / SST090.103.3 11 x 26 cm Plastic090.104.1 12 x 32 cm SST090.102.5 16 x 48 cm SST

Curd cutters

Art.no. Description090.023.3 25 x 35 cm ( W x H)090.024.1 33 x 48 cm ( X x H)

090.021.7 On rol, width 150 cm, price per meter

Cheese clothsIn cotton. Universal use as a cheese cloth, filtering cloth, covering cloth for fermen-ting bins, hop bag, etc.

Cheese labelsNeutral model, 80/85 mm, brown coloured. To be ‘glued’ on with the cheese coating.

Large cheese pressProfessional SST single cylindrical press on feet. By using 4 press cylinders - available separately - and 1 press plate it can press up to 24 x 1 kg cheese tubs with one stamp (sup-plied) at the same time. Dimensions: 50 x 100 x 170 cm.Plate dimensions: 43 x 59 cm.Also available in double and triple versions.

Bag forcurd cheeseFor draining curds. In fine, very strong temperature resistant nylon. Sewn to accommodate a drawstring. Can also be used as a fine meshed filtering bag!

Cheese pressesWooden cheese presses for hobby use. With lever. For pressing hard cheeses.• Single cheese press W x H: 42,5 x 50 cm. For moulds up to 16 cm.• Double cheese press W x H: 82 x 55 cm. For moulds up to 19 cm.

Starters kit cheeseIdeal for the starting cheese maker.Contains:• 2 cheese moulds 550 g.• 2 cheese cloths 35/35 cm.• Curd cutter.• English book: ‘Making artisan cheese’.• Pocket thermometer -50/+150 °C.• Bottle of rennet: 50 ml.• Cheese culture.

Art.no. Language090.009.NL Dutch090.009.FR French (without book)090.009.EN English090.009.DE German

Making cheese

Art.no. Number Dimensions090.105.8 5 35 x 35 cm090.106.6 3 50 x 50 cm090.107.4 2 75 x 75 cm090.108.2 1 105 x 105 cm

090.038.1On rol,

width 150 cm, price per meter


090

Art.no. Description090.042.3 450 g round090.043.1 1 kg round090.044.9 1,5 up to 2,5 kg round090.045.6 3 up to 3,5 kg round

Art.no. Description090.046.4 4 to 5 kg round090.052.2 2 to 2,5 kg rectangular090.053.0 2,5 to 3 kg rectangular090.054.8 4 to 4,5 kg rectangular

Art.no. Description090.098.5 20 x 20 cm

090.095.1 On rol, width 100 cm, price per meter

Art.no. Type Type n° Ø top x Ø bottom x H1 090.421.9 Roquefort 3524 190 x 180 x 93 mm2 090.425.0 Roquefort 3859 210 x 210 x 90 mm3 090.424.3 Reblochon 4069 135 x 135 x 65 mm4 090.417.7 Small basket French 3700 115 x 90 x 82 mm5 090.419.3 Basket middle French 3709 145 x 110 x 93 mm6 090.415.1 Round cup 3772 74 x 69 x 40 mm7 090.075.3 Square pyramide 3343 85 x 57 x 80 mm8 090.450.8 Caciotta 250 g p45330 90 x 81 x 52 mm9 090.451.6 Caciotta 1kg p45360 145 x 128 x 73 mm10 090.452.4 Ricotta 1,5 kg p61000 180 x 90 x 110 mm11 090.406.0 Cup 150 ml n° 6 60 x 50 x 54 mm12 090.423.5 Cup 200 ml n° 7 70 x 60 x 60 mm13 090.080.3 Brique - 162 x 150 x 72 mm14 090.093.6 Gouda 1kg without net - 161 x 155 x 95 mm15 090.092.8 Gouda 450 g without net - 122 x 113 x 73 mm16 090.071.2 Disposable cup 100 ml n° 0 60 x 50 x 55 mm

Art.no. Description090.130.6 Funnel090.131.4 Sieve for funnel 33 cm090.135.5 Filter pads Ø 20 cm, 200 pcs.

Art.no. Length090.120.7 15 cm090.121.5 38 cm

Cheese matFor draining/maturing cheeses.

Milk funnelAluminium. Diameter: 33 cm. With 2 sieves.

Cheese knife Professional model, curved design. With two handles. Stainless steel blade.

Kadova plastic cheese mouldsProfessional high quality cheese forms, used in cheese factories. With net, so no cheese cloth is needed. Rinsing/cleaning at max. 40 °C. All parts can be delivered separately.

Cheese moulds for soft cheeseCheese moulds for the preparation of soft curd cheeses.

Cheese mould for hard cheeseWith cheese cloth. Plastic. Content: 550 gram.

Making cheese

Milk bucket In stainless steel. Capacity: 15 litres.


1

7

13

2

8

14

3 4

9

15

10

16

5

11

6

12

090.003.5

090.125.6

090

Art.no. Capacity1 090.153.8 10 litres

090.154.6 (manual) 10 litres2 090.152.0 30 litres

Tabletop butter churnVery solid butter churn for churning cream. Operational capacity is 50 % of total ca-pacity. With powerful electric motor of 450 watt, 230 volt, with 3 speeds. Transparent lid to check the progress. With opening for adding water, ingredients, etc.

Making butter

Manual butter churnWould you like to make your own but-ter? This butter churn with glass jar makes it very easy for you and at a reasonable price. Instructions included.Capacity: 1.6 litres.

Art.no. Capacity Heat capacity090.370.50 50 litres 6 kW090.370.100 100 litres 10 kW090.370.200 200 litres 18 kW090.370.300 300 litres 20 kW090.370.400 400 litres 30 kW090.370.500 500 litres 30 kW090.370.650 650 litres 45 kW090.370.800 800 litres 45 kW090.370.1000 1000 litres 45 kW

Art.no. Description090.181.9 Milk skimmer 60 l / hour090.183.5 Milk skimmer 125 l / hour090.189-1 Brush for milk skimmer090.189-2 Key for milk skimmer090.189-3 Rubber ring for milk skimmer

Pasteurising kettlesProfessional kettles with an isolated wall, powerful heating elements, central mixer and digital thermostat, all in a full stainless steel construction. Can be used as batch-pasteu-risers for pasteurised milk or cheese making. The double wall allows cooling water to run through, accelerating the cooling process of the milk. Tiltable vessel with tap, 2-part lid and movable frame. Powerful heating element with digital thermostat.Several options possible: curd cutting sytem for cheese-making, filter bottom, program-mable thermostat, etc.

Electric milk skimmer Quality milk skimmer with an electroni-cally controlled motor. The motor starts slowly and only goes at full speed after 20 seconds. This assures a much longer life span. Very high quality at a good price!

Making your own butterPour raw milk into flat dishes and put them in a cool place (flat dishes to facilitate skimming and cold so the milk fat is re-leased more easily). After about 12 hours the cream can be carefully skimmed off. Heat the cream up to 90 °C (don’t boil) and cool down quickly to 15-17 °C (not higher). When the cream has cooled, add ½ litre of buttermilk or starter per litre cream. Put the mixture in a cool place for about 20 hours. A souring process will have occurred during this time after which you can start churning. The temperature may not be higher than 17 °C. If you don’t have a butter churn you could use a glass bottle (keep the cream in motion by shaking it thoroughly). This motion will cause the fat particles to collide and clots will be formed. It will look like the cream is curdling. Place the bottle or churn in a cool place once the butter clots become clearly visible. The clots will rise to the surface and can be strained. Wash the butter several times in a strainer with cold water to remove the last protein residues. Knead the clots of butter into a homogeneous mass in which no loose liquid should be visible any more (you can add some salt if you want). Your butter is ready!


1

2

090.145.4

091Making yoghurt

Art.no. Description091.056.2 For 1 litre culture091.051.3 Straight inoculation of 100 l milk091.052.1 Straight inoculation of 500 l milk

Art.no. Description091.055.4 For 1 litre of milk091.050.5 Voor 250 litres of milk

Art.no. Description090.175.1 Yoferm yoghurt machine090.176.9 Yoferm spare cup

YOferm yoghurt machineMake your own yoghurt with the Lactoferm® yoghurt machine. The YOferm yoghurt machine will automatically start the cooling process after fermentation. This avoids interruption of the maturation process. Afterwards you can place the milk cup in the refrigerator whenever it suits you! You can add all sorts of ingredients to your yoghurt, such as fruit, syrups, sweeteners, herbs, etc.• Sober and elegant design.• Safe and energy saving: only 55 watt.• Temperature automatically increases until max. 38 °C and then remains constant. • With timer.• With memory for fermentation period.• With handy storage and fresh keeping function: temperature decreases until 6 °c and

then remains constant.• 1,5 Litre capacity.• W x D x H: 24,5 x 18 x 25 cm.• 220 V / 50 hz.• + 1 Free lactoferm® yoghurt culture for 1 litre of yoghurt.• + Yoferm milk cup by lactoferm® that fits perfectly into your fridge (also available

separately).

Yoghurt cultureFreeze dried culture of superior quality. Make a soft, natural yoghurt in 6-8 hours at 47 °C. Can be re-cultivated many times (keep 2 or 3 tablespoons in the refrigera-tor for the next time you want to prepare yoghurt).

Cheese cultureFreeze dried culture of superior quality. Acidifies the milk needed to prepare cheese, soft curd cheese and butter. 1 litre ‘mother culture’ is enough for acidifying 100 litres of milk! This mother culture can easily be frozen in small portions (e.g. 10 ml) for later use.

Kefir cultureFreeze dried culture of superior quality. Can be compared to the so called ‘kefir grains’ and makes 1 litre of kefir based on milk. Can be re-cultivated many times. Does not grow ‘grains’, but it does produce kefir.

Bifidus cultureFreeze dried culture with bifidum bacteria of superior quality. For growing your own tasty, natural and living bifidus yoghurt. Known for its healthy benefits. Sufficient for 1 litre of bifidus yoghurt. Can be re-cultiva-ted many times.


091.058.8

091.060.4

091

Soy milk makerMaking your own milk from soy beans, nuts, almonds, oats and rice is a child’s game with this electric soy milk maker. • Withalargesst1,5litrescup.• Comeswithfullautomaticmicroprocessorcontrolledpreparationwithpreparation(20min.forsoymilk)• Apowerfulmotor(240watt)andaheatingelement(750watt).• Canalsobemanuallyadjustedforusingyourownrecipes.• EasytocleanthankstotheremovableSSTfinefilter.• With2filters.• 2Yearwarranty.

Make your own soy milk, nut milk, almondmilk, rice milk, etc.Foralongtimesoymilkwasknownasthevegandrinkalternativetocow’smilk,butthosedaysarelonggone.Moreandmorepeople–e.g.lactoseintolorants–aresearchingforalternativestotheclassicmilkofanimalorigin.For-tunatelythereareseveraloptions:nowadaysyoucanfindmilkproductsmadefromsoybeans,nuts,almonds,oats,riceandothergrains.Allthesedrinkscanserveasanequalalternative(contactyourGPincaseofdoubts).Nutandgrainmilkaren’tonlyverytastyandhealthytodrink,theremainingpastecanbeprocessedinallsortsofdishes.

Whenyouarearegularuserofthesealternativeproducts,youshouldconsiderbuyingyourownmilkmakerbecausecommercialmilkvarietiesareeasilysoldfor€2-€3perlitre,whilehomemademilkcostsjustafractionofthatamount.With1kgofsoybeansyoucanmake10-15litresofyourownsoymilk!Besides,youcanevenadjustthepreparationtoyourpersonaltastebycombiningandaddingseveralgrainsandnuts.

Making soymilk

Recipy 5 beans soy milkWhat do you need? • Soyfermsojadrankmaker• 40gofsoyabeans• 10gofblacksoyabeans• 10gofsnapbeans• 10gofpeas,pignuts• 1litreofwater

How do you proceed?1.Soakthe5beansfor6-8hoursandwashthemsotheyarereadyforuse.2.Putthe5beansintothescreen-innerandaddwatertothestainlesssteeltank.Startthemachine.After10minutes,youwillhear

severalalarms,informingyouthatthesoyabeanmilkhasbeenboiledandisreadyforuse.Enjoy!

Beneficial effects?Nourishestheliverandthekidneys,preventsaging,resistscancer,strengthenstheimmunityandprotectthecardiovascularsystem.

177 tel:+32(0)11-401408 fax:+32(0)11-347359 [email protected] www.brouwland.com

123.140.6

091

Art.no. Content091.002.6 25ml091.001.8 50ml091.003.4 250ml091.005.9 1l091.012.5 25kg

Art.no. Content091.006.7 25g091.010.9 500g

Art.no. Description For # litres milk091.080.2 Peniciliumroqueforti(Roquefort,Danableu) 500litres091.081.0 Peniciliumcandidum(Brie,Camembert) 250litres091.082.8 Bacteriumlinens(Hervekaas,Brusselsekaas) 1000litres091.083.6 Bacteriumpropioni(Gruyère,Emmenthaler) 500litres

Art.no. Content091.233.7 100ml091.232.9 1l

Type 25 g 1 kgChive 091.220.4 091.300.4Onion-garlic 091.224.6 091.335.0Spicyherbs 091.221.2 091.320.2Nettle 091.225.3 091.305.3Provencal 091.222.0 091.310.3Pepper 091.226.1 091.315.2Gardenherbswithout garlic 091.227.9 091.330.1

Art.no. Content091.289.9 100ml091.290.7 1l091.291.5 25kg(19,7l)

Art.no. Content091.294.9 100ml091.292.3 1l091.293.1 25kg(18,87l)

Cheese mould culturesFormakingspecial(French)cheeses.Enoughfor500lmilk.Instructionsincluded.250to1000lmilk,dependingontheculture.

Calcium chloride solutionCompensatesforashortageofcalciumionsinthemilk(duringautumnmilkingand/orpasteurisation),thisresultsinbet-ter curdling.Dosage:5to6ml/lmilk.

Beta carotene 0.3%Natural, oil-soluble colourantE160aforbutter.Concentration:0.3%.Storeinacooldarkplace.Content:1litre.

SaltpeterReady-to-usesolutionofsodiumnitrate.Specialqualityforcheese-making.Pre-ventsformationofgasinthecheese(gasformedbycoli).Dosage:45ml/100lmilk.

Cheese colouringNatural, water soluble colourantE160bforcheese.Annattobased.Storeinacooldarkplace.Max.permitteddosageformilkpro-ducts:10ppm.

Microbial renet powderCanbepreservedmuchlongerthanliquidrennet.Microbial,highlycon-centrated:1/150,000.1gofpowderissufficientfor150lmilk.

Cheese and butter herbsReady-to-useherbmixtures,unsalted,ready for use. For herb cheeses, fresh cheeses(Boursintype),etc.

Rennet liquid Highlyconcentrated=1/10,000.Storerefrigerated!Dosageforsoftcurdcheese:1drop/l.Dosageforwhiteandhardcheese:4-6drops/l.

Art.no. Content004.029.5 25g004.030.3 100g004.031.1 250g004.033.7 1kg

Sorbistat potassium sorbateStabiliser,preventstherefermentationofwinesandjuices.Alsousedindairyproducts.Granulated,easytodissolve.Dosage:1-2g/10l.

Additivesfordairy

tel:+32(0)11-401408 fax:+32(0)11-347359 [email protected] www.brouwland.com178

091.239.4

091

Type 1kg 9kg 25kgNormal 091.240.2 091.242.8 091.243.6Withmouldprotection 091.246.9 091.248.5 091.247.7

Art.no. Content091.275.8 1kg091.276.6 20kg

Art.no. Range092.001.7 0-60°C092.002.5 0-100°C

Art.no. Description092.011.6 Thermometerwithcover092.010.8 Sparethermometer

Thermometer withprotective coverLarger thermometer withaplasticprotectivecoverwithattachmenthook.IdealtouseasaMASHINGthermo-meter.Easytodismantleforcleaning.Withredalcohol scale for easy reading.Length:28cm.Range:-10/+60°C.

Prismatic thermometerSmall,easytousether-mometers.Length:15cm.Withalcohol scale. Very clear reading.

Yellow cheese coatingProtectshardcheesesagainstdehydrationandfungalgrowth.Rubthecoatingontothecheeseinseverallayersusingaclothor a brush.

Chloride tablets 20 gSpeciallydesignedforcleaningspacesandma-terials, e.g. in dairy and agricultural industries. Alsoappropriateformakingyourowndomesticbleachwater.Veryeasytouse.45tabletsperpack.Dosage:2tabletsper10lwater.

Cleaning product K-500Speciallyformulatedcausticcleaningproduct,acknowledgedandusedinthedairyindustry.Alsousedinotheralimen-tary industries.Dosage:50-75g/10lwarmwater.

Art.no. Content004.078.2 1kg004.079.0 25kg

Caustic sodaIndustrialcleaningproduct.Forin-stance used in bottle rinsing machines.Dosage:10-20g/l,letitsoakfor5-10min.at50-60°C.Followsafetyregulations!

Digital thermometer + alarmDigitalthermometerwithlongseparatestainlesssteelprobeandcord135cm.Modelwithwaterproofhousing.Extensivemeasuringrange:-50°Cupto+300°C.Division:0.1°C.Readingin°Cor°F.Highandlowalarmandmin/maxmemory. Batteries included.

Additivesfordairy

Digital pocket thermometerHandypocketmodel.Stainlesssteelprobe(12cm)withsharptip.Range:-50°Cto+150°C.Immediatereadingto0.1°C!Pocket-clipinclu-ded.Coincellbatteryincluded.


013.091.4

091.278.2

013.090.6

091

44Art.no. Description092.015.7 CompletepHmeter092.016.5 Spareelectrode

Art.no. Description092.050.4 Startersset092.051.2 25tests092.052.0 100tests

Art.no. Description092.030.6 Burette092.035.5 Reactive250ml092.036.3 Reactive1l092.040.5 Indicator100ml

Digital pH meterfor cheeseProfessionalmodelwithspecialexchangeableelectrode for milk and/or cheese. Range:1-14pH,readingper0.1pH!

Brine densimeterFor monitoring the concentration of yourbrine.0-25°Baumé.Length:17,5cm.

Dörnick buretteHandyburetteforanaccuratedetermi-nationoftheacidityinacidifiedmilk.Withinstructions.Reactivesnotincluded.Range:0-100°Dörnick.Range:1-14pH,readingper0.1pH!

DelvotestSettocontrolantibioticsinmilk.

Lacto-densimeterFor measuring the density of milk.Withcolouredscales.Length220mm.Scale:15-40Quevenne.Division:1/1.Measurementat20°C.Withoutthermo-meter.

Hygrometer with thermometerFormeasuringtherelativehumidityine.g.yourcheesestorageroom.Decora-tivelargedesign(Ø10cm)withbuilt-inthermometer.

Art.no. Description 013.130.0 PH110013.131.8 ElectrodeliquidPH110

Precision pH meter PH110Veryprecisestate-of-the-artdigitalpHmeter,stickmodelforprofessionaluse.Withrefillableelectrodeandthefollowingfeatures:•Builtinthermometer(°C/°F).•Automatictemperaturecorrections(ATC)from-5°Cto90°C.•DigitaldisplayofthepHANDtemperaturewithstabilisationindication.•Easy2or3pointscalibrationwithautorecognitionofthecalibrationfluid.•Refillable,flatelectrode,alsoforpHmeasuringofsolidsandsemi-solids(skin,meat,

cheese,etc.).Theelectrodeonlyhastobereplacedifitsdamaged!Refillingtheelec-trodeexpandsthelifespan!

•RENEWfunction:alertswhentheelectrodeneedstobereplaced.•CALfunction:alertswhentheelectrodeneedstobecalibrated.

•MEMORYfor15readings:pHandtemperature.•HOLDfunction.•ScalepH:0.00-14.00pH,0-90°C.•Scaletemperature:-5-90°C/25-194°F.•Accuracy:+-0.01pH,+-1°C.•Water-resistant(IP67).•Autopoweroffafter10min.•Withprotectivecoverfortheelectrode,replacementmembrane and4Li-ionbatteriesCR2032.•1yearwarrantyonthemeter,6monthswarrantyontheelectrode.

Measuring instruments for dairy

beakers


092.020.7

092.025.6

013.095.6

091

‘Kaas uit het hart’JosvanRiet‘Kaasuithethart’isaboveallapracticalhandbook.Itoffers general information on basicproductsandprepa-ration methods as well as a descriptionofthecompletecheesemakingprocess.Varioustypesofhard,soft,French and curd cheese are discussed.Withmorethan20recipes,includingGouda,CheddarandRoquefortvarieties,Ricotta,Feta,Moz-zarella,curd,etc.112pages.InDutch.

094.009.8 - Kaas uit het hart

‘Waterkefir/Melkkefir’PeterBauwensThisDutchbookdescribeshowtoconvertkefirintoatastfulbeveragewithvariousflavours.Itdescribesdeli-ciousandaboveallhealthyrecepieswithherbs,freshand dried fruit, etc. Making cheese and cream cheese withkefirasabaseisalsoexplained.72pages.

094.012.2 - Waterkefir/Melk-kefir

‘Zelf kaas en boter maken’JoopRademakerDutchbrochureaboutmaking cheese and but-ter.Shortintroductiontothenecessary materials and products.24pages.

094.005.6 - Zelf kaas en boter maken

‘Joghurt, Käse, Rahm & Co’ LotteundIngeborgHanreichThisbookisintentedforeve-ryonewhowantstoprocessfresh or store-bought milk. Idealforthosewishingtomake butter, cheese, yoghurt orkefirandarelookingforsimplerecipes.Informationaboutthebeneficialeffectsofmilkandmilkproductsincluded.Morethan100reci-pes.162pages.InGerman.

094.011.4 - Joghurt, Käse, Rahm & Co

‘Making artisan cheese’TimSmithThisbookisamustinyourkitchenlibrary!Youcanfindinspiringphotographs,basictechniques,step-bystepil-lustrations,alotofpracticaltipsandmorethan50cheeserecipes.Beautifullyillustrated,withnumerouscolourphoto-graphs.176pages.DutchorEnglish.

094.006.4 - Making artisan cheese094.013.0 - Zelf kaas maken

‘Käsen leicht gemacht’LotteHanreich/EdithZeltmerThestandardworkformakingyourownmilkproducts.Withmorethan120recipesforprocessingcow,sheepandgoat’smilk.203pages.InGerman.

094.010.6 - Käse leicht gemacht

‘Rondomboerenkaas’M.C.vanderHaven/H.OosterhuisDutchlanguage.Amusthavefortheprofessionalcheesemaker.247pages.

094.007.2 - Rondom boeren-kaas

‘Kaas je kaasje’J.RademakerHandyDutchlanguagebookon home cheese making withrecipesandmethodsforhard and soft cheese, butter, yoghurt,etc.159pages.

094.030.4 - Kaas je kaasje

Books dairy

French version comming soon

Theavailablelanguagesarementionedbelowthetext.


KitchenKitchen

kitchen n.

1. A room or an area equipped for preparing and cooking food.2. A style of cooking; cuisine: a restaurant with a fine French kitchen.

102

Art.no. Description102.135.1 Beech60cm102.136.9 Mini30cm

Art.no. Dimensions102.105.4 40x15cm102.110.4 60x23cm102.111.2 80x30cm

Sauerkraut potsArt.no. Content102.005.6 5litres102.010.6 10litres102.015.5 15litres102.020.5 20litres102.025.4 25litres102.030.4 30litres

Set of stones (2 half moon shaped pieces)Art.no. Description102.006.4 Setforsauerkrautpots5l102.011.4 Setforsauerkrautpots10-15l102.016.3 Setforsauerkrautpots20-25l

Art.no. Description150.265.x Juniperberry150.320.x Cumin

Pickling vegetablesisoneoftheoldestandhealthiestpreservingmethods.Obviouslyeveryoneknowssauerkraut.Butbesidesthat,youcanalsopreserveredcabbage,cauliflower,carrots,peppers,broccoli,allkindsofstringandgreenbeans,cucumbers,onions,turnips,radishes,celeriac,tomatoes,beets,etc.Preservedvegetablesarehealthyandtasty!TheirpossitiveeffectagainstscurvyandotherdisorderswasalreadypraisedasfarbackastheMiddleAges.Itiswidelyknownthatpickledvegetableshaveabeneficialeffectontheintestinalflora.Withtheproductsonthispageyoucaneasilystartyourself.

Sauerkraut pounderFor‘pounding’thesauerkrautandthusfreeingthejuice.Madeofbeech wood.

Sauerkraut shredderSolidshreddersfor cutting cab-bagequickly.Made of beech wood,withsharpsteel blades and specialslide.

Sauerkraut herbsJuniperberriesandcumingivesyour sauerkraut an authentic taste.Replacethe‘x’afterthenumberby1for100g,2for250g,3for1kgpacks.

Freeze dried lacticacid bacteriaTostartupalacticfermentation.Itensuresafluentandquickfermentationofvegetables.Enoughformakingupto40kg.

Sauerkraut potsBrownenamelpots,withspecialairlocklidand2heavyhalf-moonshapedstones.Forlacticfermen-tationofawiderangeofvegetables.Alsousefulforstoring grains, seeds, honey, etc.

Sauerkraut

Attention! The 15- to 30-litre sauerkraut pots can NOT be sent by package service!

‘Melkzuurgisting bij u thuis’A.SchöneckClearandillustratedDutchorFrenchbookletwithrecipesonmakingsauerkrautandotherlacticfermentationofvegetables.Withclearphotographsandrecipesforsauerkrautandotherpickledvegeta-bles.

102.150.0 - Melkzuurgisting bij u thuis102.151.8 - La fermentation lactique chez soi


102.190.6

122.001.1

122.005.0

122Vinegar

‘Faites votre vinaigre’GenevièveFournilMariettaAnintroductiontotheartofvinegarmaking:history,fabricationmethods,chemistry,recipes,etc.40pages.InFrench.

122.003.7 - Faites votre vinaigre

Vinegar mother-cultureForstartingupwinevinegar,ap-plevinegar,etc.Content:100ml.

Ceramic vinegar potMake your own wine and herb vinegarwiththisbeautifulceramicvinegarpot!Withhighquality,hardboxwoodtapsfordispensing.Withalargeopeningfor easy cleaning.Volume:5litres.

‘Essig selbst gemacht’AndreasFischerauer.Germanbookwithmorethan70mustardandvinegarrecipes.Entirelyrevisedpracticebookwithlotsmorerecipesandphoto’s!WithuniquerecipessuchasChristmasbasilvinegar,gingervinegarwithrosemary,honeyorstrawberryvinegar,…125pages.

122.002.9 - Essig selbst gemacht

From wine to vinegarNaturalvinegarcanonlybeproducedoutofalcoholicbeveragessuchascider,wineorfruitwines.Vinegarisformedbyaceticbacteriaoutofthealcohol.Thewinesneedtobelightorslightlyaceticandnottoohighinalcoholcontent(rathernothigherthan8to10ABV,eventuallythindown).Assulphiteweakenstheaceticbacteriaandthusslowingdowntheirworkwerecommendnottousewineswhicharestronglysulphurated.Thewineshavetobedry,asaceticbacteriatransformtheresidualsugarsintounwantedsideproducts.Toobtainahighqualityvinegarweadvisetopasteurisethewinebykeepingitatatem-peratureof60°Cforabout10minutes.Thistokillunwantedmicro-organisms.Atahighertemperaturethealcoholwouldevaporate.Coolthewineto30°Cafterpasteurisationbeforeaddingthevinegarculture.Aceticbacte-riathrivewellinwarmthandworkbestatatemperatureof30°C.Highertemperatureswillkillthemandatlowertemperaturestheybecomeinactive

Attention:•Don’teverproduceyourvinegaratthesameplacewherewineisfermenting.• Forvinegarproductionyoucanusewineswhichalreadyareaffectedbyaceticbacte-

ria.Butusingheavilyinfectedwinesthepossibilityofformationofadditionalinfectionsishigher.Thusthiscanbeveryharmfulforthetasteandodourofyourvinegar.

Youcanneverobtainafineproductbystartingupwithabadproduct.


122.001.1

122.005.0

114 Pasta

Pasta driveEffortbecomesathingofthepast.Makeyourpastawith1pressofabut-ton.ThispowerfulmotorfitsallrecentATLAS150machines(with2smallholesontheside).Easytoinstallandreplacesthehandleandthefasteningclampmakingpastapreparationquickandeasy.

Pasta machine Atlas 150Basic machine. Manually controlled.Makespastasheets,3.5mmtagliatelliand50mmlasagne.Solidconstruction.

Pasta set MultipastCompletekitforhomepastamaking.ContainsthebasicpastamachineATLAS150plusaccessoriesformakinglasagne,ravioli,spaghettiandtagliatelle!Withrecipes.

AccessoryCapellini 1 mm

Accessory Spaghetti 2 mm

Accessory Trenette 3 mm

Accessory Ravioli 45 x 45 mm

Accessory Lasagnette 50 mm


114.002.9 114.003.7

114.001.1

114.010.2

114.025.9

114.004.5

114.005.2

114.008.6

114Pasta

‘Het pasta machine kookboek’GabriellaMarienChristinaBlasi.Arealtreasurewhenitcomestoau-thenticItalianrecipesfordeliciouspastadishesforyoutoprepareathome.Withclearpictures,andstepbystepguideonhowtomakeandcutpasta.Theonlybookaboutfreshpastayou’lleverneed.InDutch.144pages.

114.100.3 - Het pasta machine kookboek

Tacapasta drying rackSomuchpastainsuchlittlespace!ThePastadrying rack created by Marcato is incredibly use-ful!AuniqueItalianandpatenteddesign.Youcanhangmorethan2kg(4lbs)offreshpastatodryonits16sturdy,crystal-clearPolycarbonaterodswiththehelpofthepracticalwand(included).Themul-tipurposewand,storedinthecentralchrome-platedsteel column, can also be used to cut the dough sheet without damaging yourworksurface.TheTacapastaopenslikeafanandclosesquicklywithouthavingtobedisassembled.Takesupverylittlespaceinyourkitchen.Height:47cm.

Biscuits cookie makerCreateyourownfavouriteovenfreshcookiesinnotime!Solidmetalconstruction(muchstablerthanthecheaperplasticones!).With20accessoriesforcookiesandwhippedcream.

Speculaas herbsAmixtureofthetastiestspices,forabsolutelydelicioushome-bakedspeculaascookies.

Pasta bikeIndespensibleforthecreativepastamaker.Thankstotheadjustablewheelitcutsthedoughinslices,stripsandcirclesofdifferentsizeswithoutanyeffort.

Pasta machine Pasta FrescaElectricaldoughmixerandpastamachineinone!Solidconstructionwithaheavyinductionmotorinabeautifulldesign.Built-inmeasuringcupand3accesories(lasagna,tagliolini,fettuccine)included.Canmixupto10kg/h.3yearwarranty.Englishrecipebookletwith14recipesforpasta,bread,bagels,crackers,tortillas,pizzas,etc.included.

Accessories for PASTA FRESCA1 114.027.6 Capellid’angelo1mm2 114.028.4 Spaghetti2mm3 114.029.2 Trenette3,5mm

Art.no. Content150.678.1 100g150.678.2 250g150.678.3 1kg150.678.4 60g+recipe


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2

3 114.026.8

114.011.0

110.300.1

114.030.0

120 FruitdehydratorStockli

Art.no. Beschrijving120.050.0 Withthermostat120.055.9 Withthermostatandtimer120.056.7 SSTmodelwiththermostat

Art.no. Description120.060.9 Plastictray120.063.3 SSTtray

Dehydrators Averyinterestingalternativetotheclassiccanningprocess!Itcanbeusedformedicinalherbsand/orspices,aswellasforfruits,vegetables,mushrooms,hops,flowers,etc.Preservationofaroma,colourandtasteisaccomplishedbyquickdryingatlowtemperatureandbythesieves,whichcanbestackedupto10layers,withoutmixingthesmellandflavourofthedifferentkindsoffruitorvegetables.

Back To Basics dehydratorBudget friendly dehydrator for fruits and vegetables.With5dishwasher-safetrays(Ø34cm).Fastdryingprocessthankstothepowerfulventilatorandheatingelement.Withoutthermostatandconse-quentlynotsuitablefordryingherbs.

‘Drogen als bewaarmethode’RoosVanHoofClearbrochurewithseveraltipsondryingvegetables,fruitandherbs.AvailableinrenewedDutchver-sion(70pages)orFrench(40pages).

120.061.7 - Drogen als bewaarmethode120.062.5 - Le séchage comme méthode conservation

Stöckli dehydratorsWith3trays,sufficientfor1.5kgoffruit!Witharegulatingthermostat,powerfulheatingelementandextraventilator.Plasticmodelalsoavailablewithtimer.Voltage:230V/50Hz.Power:600W.ØxH:335x275mm.Weight:2.3kg.Cablelength:1,5m.Security:100°Cwithautomaticshut-off.Temperaturescale:0-70°C.Timer:0-12h.

Silicone mats for Stöckli dehydratorsThesesiliconfoodgradematsareverysuitableforeasydryingofjuicyfruitsandvegetablessuchasplums,mango’s,tomato’s,etc.CanonlybeusedwiththeSTOCKLIdehydrators.Theydon’tstickandareeasilycleaned.Packedper2pieces.

Extra tray for Stöckli dehydrator2availablemodels:•plastictray•bottominStainlesssteelandriminplastic.


120.058.3

120.045.0

120Dehydrators

Art.no. Description1 120.065.8 BiosecDomusdehydrator

120.066.6 BiosecDomusplastictray2 120.067.4 BiosecSSTdehydrator

Biosec dehydratorsHandyhouseholdvegetable/herbdryerswithremovabletrays.Thehorizontalstructureandforcedaircirculationensureanevenandfastdryingwithoutfrequentrelocationofthetrays.Dimensions(WxHxL):28x28x82cm.2typesavailable:•BiosecDomus:220V,500watt.Plastichousingwith10plastictrays.•BiosecSST:220V,500watt.Stainlesssteelhousingwith12stainlesssteeltrays.

Biomaster industrial dehydratorsHandyfruit/herbdryerwithremovablegrids.Thehorizontalstructureandforcedaircirculationmakessurethatthereisaconstantandfastdryingwithoutmovingthegridstoooften.Biomasterdryersincludeallpotentialsofaindustrialdryerinasmallscale.TheBiomasterhasamodularstructureandisthereforeexpandablewithasecondmoduletoincreaseitscapacity.• BIOMASTER:Equippedwith40dryingrackswithausablesurfaceof14m²,Biomasterhastheoptimaldimensionsforasmallsize

moderndryer.(maximumcapacity:150kg) Thedryerisprovidedwithtwodifferentoptionsofelectricheating:3,4kW-230Vor5,1kW-400V.• BIOMASTERPLUS:72dryingrackswithanoverallusablesurfaceof25m².Thesedimensionsandthemodularstructuremakeitthe

mostversatiledryerforeveryproductionneeds. Biomasterpluscanbechosenwithoneoftheelectricheatingunitsavailable:3,4kW-230Vor5,1kW-400V.

BIOMASTER PLUSArt.no. 120.072.4Max. loading capacity Ca.300kgAverage max. processing 70-100kg/dayOuter dimensions (W x H x D) 180x175x80cmWeight Ca.250kgTemperature control ElektronicwithLeddisplay

BIOMASTERArt.no. 120.070.8Max. loading capacity Ca.160kgAverage max. processing 40-60kg/dayOuter dimensions (W x H x D) 180x141x80cmWeight Ca.170kgTemperature control ElektronicwithLeddisplay


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BIOMASTER

BIOMASTER PLUS

123 Preserving

Ø opening 60 mmArt.no. Description123.263.6 0,2litretulp,8pieces123.264.4 Juicebottle0,25litre,4pieces.123.265.1 Juicebottle0,5litre,4pieces123.266.9 Juicebottle1litre,4pieces

Art.no. Dimensions

123.270.194x108mm

foropening100mm(=standardWeck)

123.274.3 74x86mm

123.275.054x67mm

foropening60mm(=juicebottles)

Ø opening 100 mmArt.no. Description123.240.4 0,5litretulip,4pieces123.241.2 1litretulip,4pieces123.244.6 0,25litrestraight,4pieces123.245.3 0,5litrestraight,4pieces123.246.1 0,75litrestraight,4pieces123.261.0 1litredecorative,4pieces

Weck canning jarsWithglasslid,rubbersealingringandclasp.Opening:100mm/60mm.

Jar tongsJar opener with leverTheshatter-proofjaropenerwithleverbyaEastGermanpatent.ToopenWeckandotherjarswithrub-ber canning rings. Very easy to use.

Inlay gridFits in all standard sterilising kettles. Necessarywhenusingcanningjarsin the kettles.

Canning thermometerWithprotectivemetalhousing.Range:+50°Ctill+110°C.

Weck canning ringsPer10pieces.

Art.no. Description123.320.4 Jar230ml,4pieces123.321.2 Jar440ml,4pieces123.322.0 Jar580ml,4pieces123.323.8 Jar720ml,4pieces

Art.no. Content123.400.4 250g123.401.2 1kg123.402.0 25kg

Art.no. Content123.410.3 100g123.411.1 1kg123.412.9 25kg

Citrus pectinPurecitruspectinE440formakingjelliesandjamswithamin.of55%sugarandapHof2.5-3.8.Dosage:1-4g/kgfruit.

Twist-off lidsColour:whiteorgolddependingonavailability.Foracompletelistgotowww.brouwland.com.

Weck jar clampsPackedper8pieces.

Jars with twist-off lidJamjars.4perpack.Withattractivetwist-offlids,82mm,withcheckermotif.

Paraffin pearlsForsealingoffjamforlongerpre-servation.

Weck funnelPlastic.


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123.293.3

123.214.8

123.300.6

123.279.2

123

Kochstar electric canning kettleReliableelectricalcanningkettleswithpowerfulheatingelementandgraduallyad-justablethermostat.220volt,1800watt.Alsoavai-lablewithtimer.Thekettleshaveanamplevolumeof27litres,sufficientfor14x1litreor21x½litrecanningjars.Canalsobeusedasabrewer’scopper.2-yearguarantee!Inlaygridnotincluded.

Art.no. Description123.205.7 CanningkettleW14enamel+thermostat123.207.3 CanningkettleW15email+thermostat+timer123.206.5 CanningkettleW24SST+thermostat123.208.1 CanningkettleW25SST+thermostat+timer

Preserving

Art.no. Diameter123.282.6 100mm123.283.4 60mm

Weck spare lids

Enamel canning kettleKettleinacid-proofenamel.ØxH:35x30cm.Volume:29l(canhold14glassjarsof1lor21jarsof0.5l.).Suitableforallheatsources.Inlaygridnotincluded.

Art.no. Diameter123.285.9 100mm123.290.9 60mm

Art.no. Capacity Ø opening123.302.2 0,5litre 9cm123.303.0 0,75litre 9cm123.304.8 1litre 9cm123.305.5 2litres 9cm123.306.3 3litres 10cm123.278.4 Rings65x90mm,10pcs.123.277.6 Rings82x114mm,10pcs.

Glass jar Sealablewithclampandrubberring.

Weck plastic lidsForsealingoffopenedcanningjarsandWeckbottles.5perpack.


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123.214.8

123.295.8

123.170.6

123

Art.no. Description123.150.100 100l,elect.,9kw123.150.200 200l,elect.,15kw123.150.300 300l,elect.,15kw123.150.200G 200l,gas,35kw

Art.no. Description123.160.4 Kettlewithouttap123.161.2 Kettlewithtap

Double-walled bain-marieDouble-walledstainlesssteelkettlefortraditionaljams,etc.Capacity:24l.Thedoublewallwithsafetyvalvemeansamaximumtemperatureof105°Ccanbeachieved.Suitableforelectric,ceramicandgasfurnaces.Sturdyfinish.

Industrial jam kettleIndustrialdouble-walledjamkettlewithheavydutymixeranddoublewalledheating.Withdigitalthermo-stat.Allstainlesssteelconstructionand mounted on a wheeled stand.

‘Handboek inmaken’Abookofreferenceforallof those who want to master theartofconserving:frommakingjamandmarmaladetoconservationinsalt,sugar,vinegarandalcohol.Morethan150deliciousrecipes(e.g.classicslikeblackcurrantjamandmoderncombina-tions like rhubarb/mandarine chutney).Over450beauti-fulphotographs.256pages.Dutch.

131.012.7 - Handboekinmaken

‘Praktische raadgever inmaken: recepten en technieken’H.Gerlach.Youcannowpickleyourownfruit,vegetables,meatandfishwiththisDutchlanguagebook!Fillyourpantrywithdeliciousjamsandjellies,homemadeliqueursandspicyvegetables.Addflavourtoyourdisheswithspicyseasonings, sauces and sweet andsourchutneys.Eachpicklingtechniqueiscarefullyexplainedwithseveralexam-ples.176pages.

131.015.0 - Praktische raadgever inmaken

‘Weck inmaakboek’Thereferencewhenitcomestofoodpreservation.Aprac-ticalandcompleteguidewhichdiscussesallaspectsofsterilisation.AvailableinDutchandFrench.140pages.

131.021.8 - Weck inmaakboek131.022.6 - Le livre Weck de la stérilisation

‘Les bonnes confitures à faire à la maison’Louis BelonTheauthor’sextensiveexperi-enceresultedinthisindispen-sableguide.Allaspectsofjammakingaretreatedveryclearly.80recipesofclassicandoriginaljams.Frenchlanguage.128pages.

131.023.4 - Les bonnes confitures à faire à la maison

Preserving

Theavailablelanguagesarementionedbelowthetext.


123

Art.no. Description123.450.9 Meat mill n° 22123.451.223 SST disk 3 mm123.451.225 SST disk 4,5 mm123.451.2210 SST disk 10 mm

Manual carrot peelerNo more scraping carrots for hours thanks to this very convenient carrot peeler. In just one go your carrot gets peeled by 6 rotating blades. Model with table clamp.

Manual asparagus peelerYou love white asparagus but don’t like to spend too much time carefully peeling them? Thanks to this very convenient aspara-gus peeler, your asparagus can be peeled by 6 rotating blades in just one go. Model withtable clamp.

Tabletop nut/cheese graterGrater with practical suction pad. For fine grating of nuts, hard cheese, chocolate, etc. High quality plastic with stainless steel cutting drum.

Bean & pea shellerDone spending a whole day shelling peas or beans thanks to this electri-cal bean/pea sheller! Very simple and practical to use: insert the pod in the intake, the rubber rollers pull the pod over a blade, and push the peas/beans out. Very practical. Large capacity.

Bean slicerReliable quality, in synthetic material with stainless steel cutting blade. With table clamp.

Electric meat mill 1,5 pKTabletop meat mill for continuous use with heavy engine that can rotate in 2 directions.With metal gear wheels in a maintenance free long-life oil bath. Funnel, bonnet, disc (6 mm holes) and self-sharpening knives in SST AISI 304. Dimensions: 500 x 320 x 320 mm. Weight: 25 kg. 1200 watt, 230 volt.Capacity: 70-140 kg/hour. Extra discs available separately.

Kitchen aid

Manual tomato & berry millParticularly suitable for making purées and juices from tomatoes, berries and other fruit. Supplied with extra sieves it can also be used for crushing small quantities of grapes! With table clip.

Stainless steel fruit mill Manual stainless steel fruit mill with table clamp. Suitable for soft fruit, fresh vegetables, herbs and wheat grass. For pressing and stoning of small amounts. Ideal for e.g. ma-king jam, fruit and vegetable juices, sauces, cocktails etc.• Pulp thickness adjustable

with screw.• Standard with 1 mm sieve.• 3 Additional sieves: 0,8 - 3 - 6 mm.• Weight: 2,68 kg.


015.239.7

123.310.5

123.312.1

123.313.9

123.315.4

123.311.3

015.254.6®

123

Tomato/berry pressmanual ECOManual tomato/berry press with stainless steel sieve (1.5 mm). Funnel, receptacle and coil in plastic. Capacity: up to 50 kg/h.

Tomato/berry press ARTUS 250 WElectric tomato/berry press for household use with stainless steel sieve (1.5 mm). Funnel and receptacle in plastic. 250 watt electric motor with thermalfuse. Capacity: up to 100 kg/hour.

Tomato/berry press ARTUS 400 WElectric tomato/berry press for intensive use. With stainless steel sieve (1.5 mm). Funnel and receptacle in plastic. Power-ful 400 watt electric motor with thermal fuse. Capacity: up to 100 kg/hour.Various extra attachments available: dough kneader, cheese grater, meat grinder, pasta maker.

Dough kneader 1,6 kg for ARTUS 400 WDough kneader for the ARTUS 400 watt motor. Kneading arms made of AIS 316 SST, removable transparent receptacle with lid in sturdy, dishwasher-proof poly-carbonate.Capacity: up to 1.6 kg dough (1 kg flour) in 3 minutes. Motor not included.

Pasta set for ARTUS 400 WPasta maker for the ARTUS 400 watt mo-tor. With 12 fittings for different types of pasta.Capacity: up to 1.5 kg pasta in 10 min.Motor not included.

Grater for ARTUS 400 WSolid grater for the ARTUS 400 watt motor. Particullary suited for grating dry cheese, dry bread, chocolate, etc. Motor not included.

Kitchen aid


015.238.9

015.255.3 015.256.1

114.062.3114.061.5114.060.7

123 123

GEO TERRA GEOSprouting organic seeds

Art.nr. Description123.110.9 GEO germinator plastic (3 trays)123.111.7 GEO TERRA germinator terracotta (4 trays)

Geo germinator & organic seedsDiscover the power of sprouts and micro-vegetables. Grow your one with this easy to use germinator!

Geo sprouting bagA simple, handy bag in natural fabric provides a damp environment and a shield from light. Ideal to grow beans and cereals. 2 draw strings close the bag which can be easily hooked up to drain water. Made of natural hemp and flax. Lasts for years with-out deterioration. Dimensions: 28 cm x 17,5 cm.

How to germinate?• Soak the seeds overnight in water (8-10 hours). • Rinse the seeds under running water and spread them evenly on the trays. Leave the bottom tray empty, this one is

used for collecting water.• Water the seeds with a full glass of water at least 2 times a day (morning and evening). If you’re in a hot climate, then water more frequently to avoid dehydration.• Keep the germinator in a place with an avarage room temperature, avoiding direct sunlight.• The sprouts are ready in 3 to 5 days, depending on the varieties and temperature.• Once sprouted, they can easily be preserved in the refrigerator for up to 1 week.

Germs & seeds

Art.no. Type Content1 123.120.8 Wheat 750 gram2 123.121.6 Broccoli 13 gram3 123.124.0 Mustard 50 gram4 123.125.7 Alfalfa 40 gram5 123.126.5 Cress 35 gram6 123.127.3 Radish 30 gram

Art.no. Type Content7 123.129.9 Fenugreek 35 gram8 123.130.7 Green soya 90 gram9 123.131.5 Linseed 80 gram10 123.132.3 Lentil 90 gram11 123.133.1 Red radish 15 gram


1 2 3 4 5 6 7 8 9 10 11

123.112.5

123

Kombucha looks like a fungus but the comparison stops there. The kombu-cha is a tough, slippery, waxy mass composed out of several layers. Those layers are made of a transparent, very tough tissue with a series of brown spots, mainly at the bottom. Looking through a microscope you can see that the brown spots are concentra-tions of yeast cells.

The smooth, white side of the fungus is the top side, the fungus grows upward from here. The bottom side is rough and brown. The fungus first grows in width, then in thickness and it takes the form of the receptacle in which it lies. A round demijohn gives a round

fungus, a square receptacle a square fungus. The larger the recipient the larger the fungus.

The kombucha fungus can be a smooth, transparent, waxy round plate one time or a white/grey un-even mass the next. Sometimes it’s a leathery thick layer with scarred tissue or a convex slice with bubbles on top and slimy threads below, giving it a jellyfish appearance.

Fact is, kombucha is a variable com-munity of all sorts of yeast and bacte-ria, a complex of tiny microscopically creatures, a factory that produces all sorts of useful and wholesome sub-

stances through complex biochemi-cal reactions. As a living creature the fungus is subordinate to external factors, such as nutrition and oxygen, temperature, etc. It can vary in com-position depending on the influence of the applied cultivation, by its origin and hygiene. The fungus doesn’t always react to its environment in the same way, so it won’t have the same appearance all the time, just like two apples from the same tree are never alike.

What is kombucha?

Necessities:• Fermentation receptacle: It’s best that the kombucha fungus doesn’t have longterm contact with metal, plastic or

other synthetic material. Unwanted chemical reactions will occur and toxic metal salts are formed when using one of these receptacles. The safest, most trouble-free manner is to use a glass receptacle.

• Clear water: The quality of the water plays a significant role in the preparation of kombucha. Soft, clear drinking water is an absolute necessity, free from chlorine and fluorine (added to the tap water in some countries). The most sufficient method would be the use of tap water combined with a water softener.

• Tea: Only non-perfumed black or green tea is suitable, these contain essential nutrients the kombucha needs.

• Sweetener: Sugars serve as the energy source for the kombucha.• Warmth: The right temperature is crucial, temperatures below 18 °C are harmful for the

fermentation. The optimal temperature lies around 25 to 30 °C. With the use of a warming plate you can easily create a constant temperature for the fermentation process.

• Oxygen: Oxygen is vital, never hermetically seal your demijohn. Close the jar with a fine meshed cloth that’s held in place by an elastic band. No dirt or vinegar flies are allowed near the fungus.

• Hygiene: First of all: wash your hands thoroughly with non-perfumed soap. Keep the necessary equipment spotless. Always rinse with clear (boiling) water. Do not use disinfectants like bleach. Keep your workplace clean and free of unnecessary objects. Remove flower pots from the area as the germs can cause infection.

• Rest: The growth of a new fungus begins with a thin film at the surface of the liquid. This film won’t grow if the surface is disturbed. Later, when the fungus has grown, movement can cause the fungus to sink and the fungus has to start all over again.

Kombucha


124

Art.no. Description124.205.6 WITHOUT book124.206.4 WITH Dutch book


pH paperFor checking the pH of kombu-cha. With built-in colour scale. Packed per 20 strips. Reading per 0.2/0.3 pH.

Kombucha teaSpecial unperfumed black tea, containing a high amount of nitrogen. Indispensable for good growth of your kombucha.

‘Komboecha of Kargasok’Frans Balis en Roos Van Hoof This first Dutch language book on cultivating kombucha. With graphics, background information, testimonials and much more. 144 pages.

132.110.8 - Komboecha of Kargasok

Komboecha starters kitKombucha is becoming increasingly popular as a health drink. More and more people are discovering its benefi-cial effects. If you would like to try your hand at this uniquely cultured beverage, you can make your own quickly and easily with this starter pack. It contains all materials and ingredients required, except the kombucha fungus itself and the book. Comes with: 5-litre demi-john with wide opening, muslin, 15 cm funnel with sieve, glucose, kombucha tea, special pH-papers to check the acidity and a ther-mometer to measure the tempera-ture of your drink.

The KOMBUCHA fungusIs becoming more and more famous every year in Europe. Thus fungus is believed to have a positive influence on our health. Brouwland has a wide range of products for cultivating the fungus and preparing a kombucha beverage.

Capacity Demijohn wide opening

Demijohn wide opening without basket

5 l 017.105.8 017.405.210 l 017.110.8 017.410.215 l 017.115.7 017.415.120 l 017.120.7 017.420.125 l 017.125.6 017.425.0017.160.3 Cover for demijohns with wide opening

Demijohn wide openingWith wide opening of 12 cm diameter. With or without plastic basket. For pulp fermentation, beer making, kombucha prepara-tion, etc.

Thermometer strip withliquid crystals 0-32 °CSelf-adhesive thermometer. Large tem-perature range: 0-32 °C.

Kombucha

Art.no. Dimensions Power Suited for016.015.0 15 x 15 cm 10 watt 1 x 5 l bottle016.016.8 16 x 34 cm 20 watt 2 x 5 l bottles016.017.6 28 x 28 cm 25 watt 1 x 20 l bottles

Warming plateFor Demijohns. The plates pro-duce a temperature increase of 6 °C, and are constructed to keep kombucha at a con-stant temperature suitable for fermentation. 220 V. Also very suitable for wine making.


013.073.2

013.165.6

150

Stainless steel mesh tea ballStainless steel mesh tea balls with chain.

Tea bagsEmpty tea bags. With folded bottom for larger capacity and with overhanging tab. Can be closed. Available in 4 sizes.

Glass tea potsElegant glass tea pots with filter, specially selected for use with our Herborifarm® blooming teas.

Introduction setA mix of 5 different teas (one tea bal for each flavour). Contains 4 green teas and 1 black tea.

Blooming teas Blooming teas are handmade teas from green or black tea leaves, dried in a spherical shape, with a flower in the centre that blooms during tea making. Besides the green and black tea leaves, edible flowers like jasmine, globe amaranth, car-nation, chrysanthemum, marigold and indian trumpet flower can also be used. 100% natural without artificial additions! While making tea the ball unfolds in the water to a beautiful flower on a bed of tea leaves. The combination of the finest natural ingredients and the patience during the making of these handmade tea leaves makes this type of tea drinking a

unique experience. Add a extra dimension to your tea moment with this art, originating in China. Very romantic and tasteful.

Instructions: Place the tea ball in a glass tea pot, pour hot water (80-85 °C) in the pot and infuse according your personal taste for about 5-15 minutes. Eventually you can use the tea ball for a second time.

Tea accessories

Art.no. Description125.910.0 T-SAC n° 1125.911.8 T-SAC n° 2125.912.6 T-SAC n° 3125.913.4 T-SAC n° 4

Art.no. Type Capacity125.820.7 MANON 0,36 litre125.817.1 MATA 0,45 litre125.819.9 MANON 0,50 litre


125.935.7

125.800.9

150HerbsOur HERBORIFARM® department has over 100 herbs on offer. Below you’ll find a short list of the most popular herbs. A complete list is available upon request. Replace the ‘x’ after the number by 1 for 100 g; 2 for 250 g; 3 for 1 kg packs. E.U. = external use.

‘Kruiden kweken & gebruiken’Jessica HoudretEverything about herbs; their origin, the cultivation and his-tory, application in food and medicines. Detailed informa-tion about the most important species. Nicely illustrated and contains lists of plants from several herb gardens. Practical advice about cultivating, nurturing and harvesting herbs. 256 pages. Dutch.

132.108.2 - Kruiden kweken & gebruiken

Herbs & spices

Art.no. Description150.032.x Anis fruit150.273.x Calamus root cut150.288.x Caraway fruit150.285.x Cardamom fruit150.870.x Cinnamon cassia vera150.327.x Clove whole150.373.x Common mistletoe150.569.x Common thyme herb150.324.x Coriander fruit150.320.x Cumin fruit150.439.x Dandelion herb cut150.441.x Dandelion root cut150.141.x Devil’s claw root cut150.138.x Devil’s dung powder150.603.x Elderberry flower150.145.x Enchinacea purpurea150.772.x Eucalyptus leaf cut150.592.x Fennel fruit150.165.x Fenugreek fruit150.265.x Genever berries150.277.x German chamomile150.771.x Ginko biloba leaf150.198.x Golden rod herb150.388.x Hawthorn herb150.218.x Horesetail150.249.x Irish moss cut150.833.x Kombucha tea150.605.x Lady's mantel herb cut150.347.x Lavender flower

Art.no. Description150.105.x Lemon balm leaf150.647.x Liquorice root cut150.649.x Liquorice stick bundle150.375.x Marian thistle herb cut150.191.x Marigold flower150.192.x Marigold flower leaf150.395.x Meadowsweet herb cut150.142.x Milfoil herb cut150.399.x Mustard seed yellow150.619.x Narrowleaf plantain150.080.x Nettle leaf150.434.x Orange peel sweet cut150.448.x Passion flower150.920.x Peppermint leaf cut150.125.x Pine bud cut150.487.x Pumpkin seeds pealed150.993.x Rosehip cut no seeds150.509.x Rosemary leaf cut150.001.x Sage leaf150.532.x Senna fruit whole150.807.x Senna leaf whole150.678.x Speculaas herbs150.159.x Speedwell cut150.538.x St. Johns wort150.557.x Star anis fruit whole e.U.150.654.x Sunflower seeds pealed150.568.x Tea green150.356.x Tilia flower cut150.585.x Valerian root cut


Brouwland gifts

Why not give...Birthdays, Christmas, new year or for no particular reason, Brouwland has gift ideas for every occasion and for everyone.You can find something for every interest field: wine, beer, kitchen equipment like dehydrators, fruit mills, books, growing and processing vegetables, homemade pasta and cheese... take your pick.

The most popular gifts, in every store, are gift vouchers. Brouwland also has a wide range of vouchers. You can choose between vouchers with a fixed value or we can write down the value of – for instance - that certain brewing kettle.You can also choose for our special voucher and give a Brewing class* as a present!

*only in Dutch and French

If you go through this catalog you’ll find several gift tips, but we wanted to give some special attention to the following products:

Soyferm soy milk makerVery affordable! Make your own soya milk, almond milk, oat milk or rice milk with this fully automatic machine. With additional soup function.

Cherry destoner with table clampBudget friendly and very handy. With large con-tainer for cherry stones.

ECO tomato millManual tomato/berry mill. With SST sieve. No more hard labour.

SST fruit millManual model with table clamp. For soft fruit, vegetables, herbs and wheat grass. Ideal for ma-king jam, juices and sauces.

BooksOur library contains a wealth of information for hobbyists and professionals. Wine, beer, liqueur, cheese, sauerkraut,... a read on every subject.

Natursaft® steam juicerMake your own pasteurised, healthy juices without any conservatives! Multi functi-onal: can also be used as cooking pan, soup pan and steam pan.

Stöckli dehydratorPreserve your fruit, vegetables and herbs in the most natural way: by drying. With adjusta-ble thermostat and available in SST or plastic (plastic model also available with timer). Available accessories: extra sieves, silicone mat for juicy fruit.

Brouwland giftsGift vouchersChoose a voucher with a fixed value or give a brewing class as a gift! (only in Dutch and French) All info on workshops can be found on our website by clicking the Brouwland academy button.

DOUBLE ACTION cork screwOpen your bottle of wine without any ef-fort and without damaging the cork.

Yoferm automatic yoghurt makerHandy yoghurt maker that automatically cools your yoghurt after fermentation. With 1 free Lactoferm® yoghurt culture enough for 1 litre of yoghurt. Yoghurt cup also avai-lable separately.

Vinion wine pourerA unique Belgian invention, as seen on the TV show ‘De Bedenkers’. This patented wine improving pourer with incorporated magnets improves the taste of young and slightly sour wines.

Sampling glassesThe real sampling glass. Indispensible for the real connoisseur. Packed per 6 glas-ses.

Rum potsAvailable in 3.5 l and 5 l. Several designs possible.

Beer & malt kitsBeer kits are beer concentrates, so the only thing you have to do is add water and sugar. To be used with the deluxe starters kit.Malt kits contain all ingredients (malt, hop, yeast, herbs) to brew beer. To be used with the superior starters kits.

Starter kitsFor beginners and the more advanced. Brouwland has put these starter kits together so you can take your first steps in the ‘do-it-yourself’ world. Available starter kits: starters kit wine, starter kit deluxe beer, starter kits superior, starter kit cheese and starter kit kombucha.

MULTIPAST pasta setEverything you need for making your own pasta in 1 package. This set contains the basic pasta machine ATLAS 150 and 7 pasta accessories.

Product index

Colour codesWine 1-111 Cheese - yoghurt - butter

171-181

Kitchen - preserving 183-199

Beer 113-162

Liqueur 163-170

Acidity measurement 37Acids 13Additives for beer 17, 132-134Additives for juice 17Additives for wine 17Airlocks 30Alcohol measurement 39Alembics 166Aluminium capsules 104-105Aromatic herbs for beer 133

Bag in box 72Beer books 160-162Beer bottles 73, 156Beer corks 34Beer kits Brewferm® 135-136Beer taps 153, 155Beer yeast Brewferm® 114Beer yeast Fermentis 115Beer yeast Mauribrew™ 114Beer yeast Wyeast 116-119Belt presses 53Bentotest® 41 Bifidus culture 175Blooming teas 198Books dairy 181Bottle brushes 19, 95Bottle cleaners 95-97Bottle drainers 96Bottle fillers 78-83Bottle neck coolers 102Bottle openers 94Bottle racks 101Braumeister brewing kettles 147-148Brewing kettles 146-151Brewing unit B-tech 150-151Butter churns 174

Candy sugar 28, 133 Canning jars 190.191Capsulers 104-105Cellar and bar accessories 102-103Champagne bottles 73Champagne corks 34, 35Cheese and butter herbs 178Cheese coating 179Cheese culture 175Cheese mould cultures 178Cheese moulds 173Cheese presses 172Cherry destoners 59Cider kit 99Cleaning and stabilising products 19Cleaning products 18-19Colouring agents for food 168Conical corks 35Cooling groups 103Corkers 90-91Counter pressure bottle fillers 80-81, 156Crown cappers 92-93Crown caps 35

Deacidifiers 14Decorative bottles 74Dehydrators 188-189Demijohns 65Density measurement 36Distilling kettles 166-167Distillation 46-47, 166-167

Enzymes 15-16Ethyl alcohol 168

Filling lines 82-83Filters 87-89, 142-143Fining agents 20-23Fruit crushers 54-55Fruit peelers 60-61Fruit presses 49-53Fruit slicers 60-61

Germinators 195Gifts 200-201Grape concentrates 99Grape crushers 55Grape destemmers 56

Heating plates 62Herbs for liqueur 169Herbs Herborifarm® 199Hop cones 130-131Hop pellets 130-131Hoprocket™ 145Hydraulic presses 50-51

Symbols

Model changes and printing errors reserved: the characteristics of the products shown in the catalogue can change at any time without foregoing notice. Brou-wland cannot be held responsible for inaccurate photographs, graphic images and texts in this catalogue. Such errors do not constitute grounds for claiming. The brands indicated are registered trademarks owned by the companies in question.

Industrial dehydrators 189

Jam kettle 192Juice booth 57Juice bottles 73Juice extractor 61

Kefir culture 175Kitchen appliances 193-194Kombucha 196-197

Lab research 44-45Label glue 106Labelers 106-107Liqueur books 170Liqueur extracts Alcoferm® 164Liqueur extracts Lick 165

Malolactic fermentation 11Malt crushers 128Malt extract packs 129Malt extracts 129Malt kits Brewferm® 138-139Malt kits Weyermann® 138-139Malts Brewferm® 121-127Malts Weyermann® 121-127Measuring beakers 44-45, 64Measuring instruments for beer 157-159Measuring instruments for dairy 179-180Milk skimmers 174Mini pressure kegs 153Must tubs 51, 64

Organic seeds 195

Pasta machines 186-187Pasteurisers 56-57, 174pH measurement 38Pickling vegetables 184Pilferproof capsules 33Pilferproof machines 33, 93Plastic barrels 63Plastic buckets 63Plum destoners 59Professional brewing kettles 149-151Pumps 84-85

Rennet 178Rubber bungs 31Rum pots 168

Screw caps 33Siphons 75-76Silicone bungs 31Soda kegs 154Soy milk maker 177Stainless steel tanks 67-71Stainless steel tanks Speidel 70-71Starter kit Basic 137Starter kit cheese 172Starter kit Deluxe 137Starter kit wine 99Starter kits Superior 140-141Steam generators 97Steam juicer Natursaft® 58Stirring spoons 64Sugars 28-29

Taps 67, 86, 153, 155 Taste and colour correcting products 24-27Tea pots 198Thermo capsules 104Thermometers 43tomato crushers 62, 193-194Tube accessories 77Tubes 76

Vinegar pots 185

Warming plates 62Weighing scales 42Wine books 108-111Wine bottles 73Wine corks 32Wine storage 100-101Wine yeast Bioferm 6Wine yeast Maurivin™ 8-9Wine yeast Oenoferm 7Wine yeast Wyeast 10Wire cages 34Wooden barrels 66Wort aerator 143Wort chillers 142-143

Yeast nutrients 12yoghurt culture 175yoghurt machine Yoferm 175

Special delivery conditions

Fragile

Gift idea

Brouwland bvba • Korspelsesteenweg 86 • B-3581 Beverlo - BelgiumTel. +32-(0)11-40.14.08 • Fax. +32-(0)[email protected] • www.brouwland.com

Algemene verkoopsvoorwaardenAl onze leveringen zijn steeds onderworpen aan onze algemene verkoops-voorwaarden. Op al onze handelingen is slechts de Belgische wet van toe-passing. Door te bestellen verklaart de koper zich ontegensprekelijk ak-koord met deze voorwaarden. Deze voorwaarden primeren altijd op de mogelijke aankoopvoorwaarden van de klant. Prijzen vermeld in onze prijs-lijsten zijn slechts geldig op de datum van uitgifte en kunnen ten allen tijde zonder voorafgaandelijk bericht veranderen. Iedere verzending gebeurt steeds op risico en kosten van de koper tenzij uitdrukkelijk en schriftelijk anders vermeld. De koper geeft BROUWLAND de toestemming om op te treden als tussenpersoon tussen de koper en de respectievelijke vervoers-maatschappijen (post, pakketdienst, …). Bij beschadigde levering moet de klant altijd voorbehoud maken op het transportdocument. Eventuele klachten betreffende leveringen zijn enkel geldig indien schriftelijk binnen 48 uren na levering gemeld. De verantwoordelijkheid van de verkoper is in ieder geval beperkt tot de vervanging van de beschadigde goederen of de creditering van de prijs van de goederen. Levertijden vermeld op onze offertes en orderbevestigingen zijn richtinggevend. Eventuele vertra-gingen kunnen geen aanleiding geven tot gedeeltelijke of gehele annu-lering van de order noch tot enige schadeloosstelling. Klachten met be-trekking tot facturatie zijn enkel geldig indien schriftelijk gemeld binnen de 48 uur na facturatie. Betaling van de goederen geschiedt netto contant, zonder aftrek van enige korting, bij aflevering, tenzij anders vermeld. Bij niet-betaling binnen de gestelde termijn zal automatisch en zonder inge-brekestelling een verwijlintrest, gelijk aan de wettelijke commerciële intrest verhoogd met 4 %, verschuldigd zijn op het totaal van alle openstaande facturen en dit tot volledige betaling. Bovendien zal bij niet-betaling een schadevergoeding verschuldigd van 10% van het totale bedrag van alle openstaande facturen, met een minimum van € 60 per factuur, en dit in toepassing van artikel 1226 van het Burgerlijk wetboek. Alle goederen blijven eigendom van de verkoper tot volledige betaling der facturen. Zij kunnen bij wanbetaling ten allen tijde teruggehaald worden. Garantie-herstellingen en/of vervangingen bij verborgen gebreken en fabricage-fouten gebeuren altijd af fabriek Beverlo. Bij herstellingen ter plaatse zullen verplaatsings- en/of transportkosten aangerekend worden. In geval van betwisting zijn alleen de rechtbanken van rechtsgebied Hasselt bevoegd en zal de Belgische wetgeving van toepassing zijn.

General sales conditionsAll our deliveries are always subject to our general conditions of sale. Only Belgian law is applicable to all our activities. By placing an order the buyer declares to be irrefutably in agreement with these conditions. These con-ditions always prevail over any purchasing conditions of the client. Prices mentioned on our price lists only apply on the date they were issued and can be changed at any time without notice. Any sending of goods takes place at the risk and expense of the buyer unless otherwise stipulated in writing. The buyer grants BROUWLAND permission to act as intermediary between the buyer and the transport company (postal services, parcel delivery services, etc.). If a delivery is damaged, the client must always mention this on the transport document. Any complaints concerning de-liveries are only valid if reported in writing within 48 hours of delivery. The responsibility of the seller is in any case limited to the replacement of dam-aged goods or the crediting of the price of the goods. Delivery periods on our quotations and order confirmations are only indicative. Delays in deliveries cannot result in the whole or partial cancellation of an order nor any damage compensation. Complaints concerning invoices are only valid if reported in writing within 48 hours of invoicing. Payments for goods take place net in cash, without the deduction of any discount, and on delivery unless stipulated otherwise. In the event of non-payment within the payment period, late payment interest becomes payable equal to the commercial interest rate increased by 4% of the sum of all outstanding invoices up until the time of full payment, and this automatically and with-out notification being required. Furthermore, in the event of non-payment damage compensation will become payable of 10% of the total sum of all outstanding invoices with a minimum of €60 per invoice, this with the application of article 1226 of the Belgian Civil Code. All goods remain the property of the seller up to the time of full payment of all invoices. Goods may be recovered in the event of non-payment. Repairs and/or replace-ments under the guarantee in the case of hidden defects or manufactur-ing faults always take place ex-works in Beverlo. If repairs are carried out at the buyer, travelling and/or transportation costs will be charged. In the case of any disputes, only the lawcourts of the legal district of Hasselt are competent, and only Belgian law will be applicable.

Conditions générales de venteToutes nos livraisons sont toujours soumises à nos conditions générales de vente. Seul le droit belge est applicable à toutes nos activités. Par le biais de la commande, l’acheteur marque son accord complet sur les présen-tes conditions générales. Ces conditions générales de vente priment tou-jours sur les éventuelles conditions d’achat de l’acheteur. Les prix indiqués dans nos tarifs ne sont valables qu’à la date d’émission et peuvent de tout temps être modifiés sans notification préalable. Toute expédition s’effec-tue toujours aux risques et aux frais de l’acheteur, à moins qu’il n’en soit ex-pressément stipulé autrement par écrit. L’acheteur donne à BROUWLAND l’autorisation d’agir en qualité d’intermédiaire entre l’acheteur et les socié-tés de transport respectives (La Poste, un service des colis postaux, etc.). En de livraison de marchandises détériorées, le client doit toujours formuler des réserves sur le document de transport. Toutes les éventuelles plaintes relatives aux livraisons ne sont valables que si elles sont communiquées par écrit dans les 48 heures de la livraison. La responsabilité du vendeur est en toute hypothèse limitée au remplacement des marchandises détériorées ou à l’inscription au crédit du prix des marchandises. Les délais de livraison indiqués sur nos offres et nos confirmations de commande ne sont donnés qu’à titre indicatif. Les éventuels retards ne peuvent entraîner ni une annu-lation totale ou partielle de la commande, ni des dommages et intérêts. Les plaintes relatives à la facturation ne sont valables qu’à la condition d’être notifiées par écrit dans les 48 heures de la facturation. Le paiement des marchandises s’effectue net au comptant lors de la livraison, sans dé-duction de la moindre remise, à moins qu’il n’en soit indiqué autrement. En cas de non-paiement dans le délai stipulé, un intérêt moratoire égal à l’intérêt commercial légal, majoré de 4 %, sera automatiquement et sans mise en demeure dû sur le total de toutes les factures en suspens et ce, jusqu’à leur paiement complet. En outre, en cas de non-paiement, des dommages et intérêts s’élevant à 10 % du montant total de toutes les fac-tures en suspens, avec un minimum de € 60 par facture, seront exigibles et ce, en application de l’article 1226 du Code Civil. Toutes les marchandises demeurent la propriété du vendeur jusqu’au paiement intégral des fac-tures. Elles peuvent être de tout temps récupérées en cas de défaut de paiement. Les réparations sous garantie et/ou les remplacements en cas de vices cachés et de vices de fabrication s’effectuent toujours départ usine Beverlo. En cas de réparations sur place, les frais de transport et/ou de déplacement seront comptabilisés. En cas de litige, seuls les tribunaux du ressort de Hasselt seront compétents et le droit belge trouvera à s’ap-pliquer.

Allgemeine VerkaufsbedingungenAlle unsere Lieferungen unterliegen immer unseren allgemeinen Verkaufs-bedingungen. Auf all unsere Handlungen ist nur das belgische Gesetz an-wendbar. Durch Aufgabe seiner Bestellung erklärt sich der Käufer unwider-ruflich mit diesen Bedingungen einverstanden. Diese Bedingungen haben immer Vorrang vor den eventuellen Ankaufsbedingungen des Kunden. In unseren Preislisten angegebene Preise sind nur am Ausgabedatum gültig und können jederzeit ohne vorhergehende Mitteilung geändert werden. Jeder Versand erfolgt stets auf Risiko und Kosten des Käufers, es sei denn, dass ausdrücklich und schriftlich etwas Anderslautendes vereinbart wurde. Der Käufer erlaubt BROUWLAND als Vermittler zwischen dem Käufer und der jeweiligen Transportgesellschaft (Post, Paketservice usw.) aufzutreten. Bei beschädigter Lieferung muss der Kunde immer auf dem Transportdo-kument Angabe machen. Eventuelle Reklamationen zu Lieferungen sind nur gültig, wenn sie innerhalb von 48 Stunden nach Lieferung schriftlich mitgeteilt werden. Die Haftung des Verkäufers ist in jedem Fall auf den Tausch der beschädigten Waren oder die Gutschrift des Preises der Wa-ren beschränkt. In unseren Angeboten und Auftragsbestätigungen an-gegebene Lieferzeiten sind richtungsweisend. Eventuelle Verzögerungen geben weder Anlass zu teilweiser oder vollständiger Annullierung der Be-stellung noch zu irgendeinem Schadenersatz. Eventuelle Reklamationen zur Rechnungslegung sind nur gültig, wenn sie innerhalb von 48 Stunden nach Rechnungslegung schriftlich mitgeteilt werden. Bezahlung der Wa-ren erfolgt netto und bar, bei Lieferung und ohne Abzug irgendwelcher Preisnachlässe, außer wenn etwas Anderslautendes vereinbart wurde. Bei Nichtbezahlung innerhalb der vereinbarten Frist werden automatisch und ohne Inverzugsetzung Verzugszinsen in Höhe der gesetzlichen kommer-ziellen Zinsen zuzüglich 4% auf den Gesamtbetrag aller offenstehenden Rechnungen fällig und zwar bis zur vollständigen Bezahlung. Darüber hi-naus wird bei Nichtbezahlung einen Schadenersatz von 10 % des Gesamt-betrags aller offenstehenden Rechnungen - mindestens jedoch 60 € pro Rechnung – fällig und zwar unter Anwendung von Artikel 1226 des Bürger-lichen Gesetzbuchs. Alle Waren bleiben bis zur vollständigen Bezahlung der Rechnungen Eigentum des Verkäufers. Sie können bei Nichtzahlung jederzeit zurückgeholt werden. Garantiereparaturen und/oder -auswechs-lungen bei verborgenen Mängeln und Herstellungsfehlern erfolgen immer ab Fabrik Beverlo. Bei Reparaturen vor Ort werden Reise- und/oder Trans-portkosten berechnet. Im Fall von Streitigkeiten sind nur die Gerichte des Rechtsgebiets Hasselt zuständig und ist das belgische Recht anwendbar.

NOTITIES •NOTATIONS •NOTIZEN •NOTES

Brewferm® in the spotlightnew concept

Starter kits Basic & DeluxeThe Basic and Deluxe starter kits can be used in combination with the Brewferm® beer kits.

Starter kits Superior Electric, Gas & BaseFor use with the Brewferm® malt kits.

Malt kitsIdeal for use with the Superior starter kits.

You’ve probably noticed on our website and in this catalog that we gave our Brewferm® products a new look. The packages were in desperate need of a makeover! Everything was given a new look & feel, but the ingre-dients and materials for brewing a delicious beer of course stayed unchanged.

PRÉARIS QUADRUPEL • MOUTEN KOP • BLONDIE • RED SPECIAL • BLACK GOLD • MONNIKSKAP • LUXE PILS • BEAVER-ALE • MR. WHITE BEVERIUS • GOLDEN BEVERIUS • GABRIEL • MC BEAVER SCOTCH ALE IRISH TAPDANCER • KÖLNER • ALT • BAVARIENFEST • WEIZEN • WEIZEN DOPPELBOCK • BROWN PORTER • INDIANA ALE • BEAVER BOCK • KONINGSBOK • BARLEY WINE.

®

4000 ARTICLESBROUWLAND is Europe’s most specialised supplier for winemakers, brewers and liqueur manufacturers, for professional and hobby use. Whatever you are looking for, be it a tiny airlock or an automatic 2000-liter brewing system, Brouwland can supply it all. Due to our increasing stock and to provide our customers a faster service, our warehouse has been expanded with 2400 m2, making our ware-house 5400 m2 large in total. This means we’re able to deliver 95% of our articles even more quickly. Larger machines are usually avai-lable on order, with delivery between 2-8 weeks depending on the manufacturer. Contact our sales department for more details.

RETAILERS worldwideOur products are sold by more than 80 retail outlets in the Benelux and a large number of distributors worldwide. Visit www.brouwland.com for a distributor near you. Of course not all retail outlets/dis-

tributors have our whole range in stock. Contact the retail outlet/distributor to find out which Brouw-land products they sell. Would you like to become a distributor yourself? Then pass your company details on to our wholesale department and ask for the distributor terms and conditions.

500 m² SHOWROOMEurope’s largest showroom for winemakers and beer brewers where almost all our products are displayed. Our professional sales staff is available for assistance Monday to Friday from 9am till 6pm and Saturday from 9am till 5pm. Are you planning a daytrip? Visit our website for a list of hotels and tourist sightings in the area.

DELIVERY worldwide Brouwland can organise transport anywhere in the world, whether you need a small parcel or a large machine. We deliver dozens of shipments every day. Transport costs are always charged. Your re-quested articles will be sent to you as quickly as possible.

BROUWLAND PROFESSIONALOur “professional” department is specialised in selling machines and installations as well as raw materials and consumable goods to artisanal vineyards, micro breweries, juice companies etc. Do not hesitate to contact the “professional” department if you have a technical question or would like a personal estimate.

AFTER SALE SERVICEMost consumer products have a standard 2-year warranty. In case of professional machines this varies from product to product. Do you have a problem with one of our products or departments? Please let us know! We will try to help you as quickly and efficiently as possible.

BROUWLAND servicesDo you have a problem with your wine, beer or liqueur? Would you like an analysis of your brew? You can, visit our website for a list of all possible analysis. Should you wish we’ll even come to you for some problem solving.

FREE CATALOGDo you know someone who wants our free catalog or do you want to order one yourself? Just go to our website and fill in the order form. You can also email, call or fax us to request the catalog. With these grouped shipment it could take 2-3 weeks before you receive the catalog. In the mean time you can browse through or down-load the online version on our website.

Our brands:Brouwland isWith Vinoferm® you have all the materials and ingredi-ents you need for making your own wine: wine yeast,yeast nutrients, acids & deacidifiers, enzymes, clarifiers, oak chips, measuring instruments, fruit presses, siphons, wine filters.

Brewferm®: everything for brewing your own beer:beer yeast, malt & flakes, hop, enzymes & clarifiers, taste improvers, sugars, beer kits & malt kits, brewing kettles, wort coolers, measuring instruments.

Natursaft® is fruit and vegetable processing: steam jui-cers, rum pots, apple slicers, jar openers.

Alcoferm®: making your own liqueur was never so easy: natural liqueur extracts, alambics, distilling columns.

Herbs for making wine, beer, liqueur or cheese. Or just make your own cup of delicious tea with these Herborifarm® herbs.

Make your own delicious cheese with our Lactoferm® products: cheese presses, soy drink makers, yoghurt machines, cultures: yoghurt, cheese, kefir & bifidus, rennet, herbs, natural colourants, cheese mould cultures.

Brouwland bvba Korspelsesteenweg 86 • B-3581 Beverlo - BelgiumTel. +32-(0)11-40.14.08 • Fax. +32-(0)[email protected] • www.brouwland.com

www.brouwland.com

CATALOG 2012 - 2013

Beer

Liqueur

Wine

Cheese

YOUR RESELLER




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