Pectinase Enzyme breaks down the pectin in your beer.
Pectin is an enzyme that fruits release when boiled and can cause haziness and gelling in your brew. When making fruit beer or cider, use pectinase to break down the pectin enzyme and to increase clarity.
Forget the usual week-long wait from Central Canada. Proudly based in Atlantic Canada, we love helping local craft breweries source malt the same day. Learn more about our fast local shipping options.
With an established, long-term distribution network coast to coast, we have your shipping needs across Canada covered. Whether it’s a one bag order or a 20 ton FCL drop ship, we’re ready to manage your malt supply chain.
