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Date posted 29th November 2017

There’s nothing like a subtle twist of fruit flavour to excite a craft ale lover’s taste for the exotic. The popularity of beers with a hint of peach, pineapple, cherry or other fresh, fragrant options is at an all-time high. But, as you’ll know if you’ve ever produced a beer with a strawberry or raspberry twist, fresh fruit or puree can become expensive ingredients in the quantities required for a brew.

Fructozym P is a natural enzyme that helps to break down your fruit more efficiently, releasing more flavour and aroma – and saving you money. The name of the game is complete pectin degradation. Fructozym P avoids the waste and expense of throwing away countless kilogrammes of expensive fruit that’s only given up a small percentage of its potential goodness to your brew.

“Fructozym is a fantastic product,” says John, head brewer at the Wild Beer Co., whose brews flavoured with fruit such as local Somerset raspberries, figs, oranges and foraged fruits are proving extremely popular. “We use it in our Pogo pale ale, and it really speeds up pectin fallout and helps to bring out the flavours of passionfruit and guava – fruits which are high in pectin.”

Give it a go the next time you’re brewing a beer with a fruit twist. Just add Fructozym to the fermenter pre dry hopping and it’ll do the rest, improving the flavour of your brew and saving you money with dosages as low as 1 litre per 6000.