Beer Redox Stabilisation 1KG – BBD 11/2025

BBD 11/2025

Beer Redox is a synergistic blend of antioxidants specifically formulated for the brewing industry. By acting as a shield against dissolved oxygen, it prevents the appearance of “cardboard” off‑flavours (trans‑2‑nonenal) and the degradation of polyphenols. This additive is essential for breweries wishing to distribute their products over long periods while preserving their original aromatic brightness.

Why choose this product?

• Aromatic protection: Blocks oxidation reactions that dull hop aromas.
• Colour stability: Limits both enzymatic and non‑enzymatic browning in beer.
• Extended shelf life: Significantly increases the commercial BBD of your bottles and kegs.

Technical specifications

• Composition: Potassium metabisulphite (E224), Ascorbic acid (E300).
• Packaging: 1 kg.
• Recommended dosage: 2 to 4 g/hl (depending on dissolved oxygen level).
• Application: Preferably added during transfer to the conditioning tank or before packaging.
• Important note: Version with BBD 11‑2025.

Technical Tips

• Pre‑dissolution: For maximum efficiency, dissolve the powder in a small volume of degassed beer or cooled boiled water before adding it to the tank.
• SO₂ management: Follow dosage recommendations carefully to remain below legal sulphite declaration thresholds (10 mg/l) if you wish to avoid the “contains sulphites” label (according to current regulations).
• Timing of addition: Efficiency is optimal when added just before an oxygen‑capturing step (pumping, bottling).

Technical FAQ

Does Beer Redox replace proper oxygen management?
No, it is a complementary safeguard. It cannot compensate for major oxygen ingress during transfer, but it neutralises unavoidable residual oxygen.

Does this product affect foam stability?
At recommended dosages, Beer Redox does not alter foam formation or stability.

Is it compatible with bottle conditioning?
Yes, ascorbic acid consumes oxygen while metabisulphite protects the beer, but overdosing may slow down refermentation yeast activity.