Staze (25kg)

Some beer styles are intentionally hazy (e.g. NEIPA), but this haze can sometimes affect the beer’s stability and shelf life. Hazy beers are especially sensitive to oxidation, which can quickly degrade their fresh hop character and lead to off flavours. Thanks to Staze’s radical scavenging and metal complexing capabilities, Staze acts as a powerful stabilising agent to enhance shelf life. HOW IT WORKS Staze features high-quality medium to high molecular weight hydrolysable tannic acid extracted and purified from tree galls or leaves. These gallotannins ensure a consistent level of polymerisation, resulting in a permanent haze when they interact with haze inducing proteins. Additionally, it functions as a metal-chelating agent, preventing Fenton’s reaction and thus helping to enhance flavour stability and freshness. MEASURE & MIX Use 10 litres of brewing water (40 -60°C) per kilogram of Staze Always add water first and then Staze gradually while stirring continuously to avoid lumps Continue moderate stirring until fully dissolved (brown, transparent solution)