Tanal A and Brewtan B (formally Tanal B) are 100% natural, high molecular weight tannic acids extracted from plant material, specifically for the brewing industry.
In the earlier years of brewing, brewers stored beer in wooden barrels where wood-derived tannins and beer proteins reacted, improving taste and high colloidal stability. As we moved into the industrial age and supply chains became more complex, stabilization became increasingly important for professional brewers distributing their products to market.
Brewtan B improves the shelf life and enhances a beer’s flavor and colloidal stability by reacting with the wort proteins through absorption and precipitation. This process is highly effective at coagulating and flocculating proline and –thiol-containing proteins, reducing lipid and protein oxidation, improving flavor stability and shelf life.
On the other hand, Tanal A enhances yeast and colloidal suspension, adding a beautiful haze. Hefeweizen, Witbier, and most recently the New England “juicy” or “hazy” IPA are among the styles that use Tanal A to create a cloudy finish. Tannins react with proteins resulting in the inhibition of the Fenton oxidation reaction. Breweries are using Tanal A in wheat beer to keep the yeast haze without worrying about settling; some are seeing improved lauterabity and kettle volumes. Best results are obtained with full malt beers or beers with a percentage of wheat malt.
Regardless, as the craft brewing industry continues to innovate, long gone are the days of oak barrels and five-gallon batches. Today we’re seeing the brewing industry fueled by advancing technology. Breweries are relying on modern-day tools and techniques that are quickly becoming pertinent to their success.