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  • is a product specially developed to stabilize beer and other beverages, to optimally reduce the quantity of polypeptide and polyphenol haze precursors.
  • is produced by solution polymerization (6-caprolactam) into kieselguhr elements 
  • the unique technology has been patented

Colloidal hazes occurrence diagram:


 Chill haze                                                      Permanent haze

Colloidal haze


Sorptive removal of polyphenols by polyamides:

 sorptive removal of polyphenols


vzorec sorpce

Product description: 

Fine, loose powder of bright ochry colour

Advantages in comparison with other common agents:    zatisi se sklenici

  • flow capacity of the given chemical has been optimized
  • it does not dissolve in beer (true polymer)
  • it has effect on protein substances as well
  • it is not necessary to let it swell 

Use: for beer stabilization

Recommended dosing:

On the basis of our present knowledge, we recommend doses of 40 – 50 g/hl. The dosing depends on the required time of stability, and, further, on technology used during beer production and on input materials. Therefore, it is necessary to omptimize doses according to particular conditions.


pivni zatisiFrom the results of the tests made  by The Institute of Chemical Technology Prague it is evident  that BEERPAP®  in comparison with the other stabilizers retains more polyphenols, but on the other side adsorbs the same amount of anthocyanogens. It means that  a beer stabilized by BEERPAP® has better characteristics keeping the same or the longer colloid stability of the product.


BEERPAP conforms to the requirements of (EC) European Parliament and Council regulation No. 1935/2004, act 258/200 Sb. on public health protection and amendments to some related acts, as amended, and decree of the Ministry of Health of the Czech Republic No. 38/2001 Sb. on hygienic requirements for food contact products used for beer filtration stabilization, as amended. (National Institute of Public Health test report Z21-1030/06)