TTB Approves new adjuncts in beer making

[ShortSnoutBrewing]

For no other reason than I just thought I'd share.

Adjuncts Approved for Use in Beer Production

01/29/09

TTB received petitions for the following adjuncts that contained sufficient evidence for us to approve their use in the production of beer and cereal beverages (as defined in 27 CFR Part 25) for sale to consumers, when they are used as outlined below and in accordance with good brewing practices.

PPVP PVI

We approve this polymer used to remove heavy metal ions, primarily iron and copper, during the filtration process of beer production. The components of this polymer are polyvinylpolypyrrolidone (PVPP) and polyvinylimadazole (PVI). This cross-linked, insoluble powder, which is slightly hygroscopic terpolymer, binds heavy metals that are present in alcohol beverages. PVPP is listed as an approved material in the Adjunct Reference Manual, maintained by the Beer Institute, as well as in TTB regulations at 27 CFR 24.246. PVI is a polymer related to the approved PVPP. We also note that the Food and Drug Administration (FDA) found no significant impact in response to the food contact notification of this material. Additionally, we conducted an analysis of beer treated with this material and found that it does not alter the characteristics of the product and that heavy metals are reduced in the final product when it is used. Therefore, on March 27, 2007, we concluded that this treating material does not alter the characteristics of the product and it is appropriate for use in the production of beer.

To use this treating material, brewers should:

* add it directly to the alcohol beverage during the maturation process at levels not exceeding 80 grams per 100 liters of beverage, and
* limit its use to a single application.

PVPP PS

We approve this extruded physical blend of polyvinylpolypyrrolidone (PVPP) and polystyrene (PS) as an adjunct treating material in beer production. It is used in the same manner as diatomaceous earth as a filtering system for a dose tank. The results of analyses on samples submitted showed no significant differences in the contents between the sample treated with the material and the sample not so treated.

Specifically, no toxic metals were introduced into the product as a result of its use. Additionally, organoleptic evaluations (odor and taste) revealed the samples to be indistinguishable and that the odor and taste of beer was unchanged. We also note that the FDA found no significant impact in response to the food contact notification. Therefore, on December 19, 2007, we concluded that this treating material does not alter the characteristics of the product and it is appropriate for use in the production of beer.

To use this treating material, brewers should:

* use it as a filtering agent with a similar application as diatomaceous earth;
* not exceed common use levels in the range of 80 -150 grams per 100 liters, depending on the characteristics of the beer; and
* only regenerate for reuse in accordance to the manufacturer’s guidelines.

LYSOZYME

Lysozyme, which is described as an enzyme that is isolated from the whites of eggs, has the ability to lyse, or cause dissolution of, the cell walls of gram-positive bacteria. In 1993, the Food and Drug Administration (FDA) issued an advisory opinion, which stated that it was “currently unaware of any safety or health concerns for the general population with regard to the use of lysozyme in wine. Essentially, the use in question consists of adding a chemically unmodified major protein component (lysozyme) of one common food (eggs) to another common food (wine).” In 1997, TTB’s predecessor agency approved the use of lysozyme as a treating material to stabilize wines from malolactic acid bacterial degradation. In 2007, TTB added lysozyme to the list of enzymatic activity materials authorized for use in wine production in 27 CFR 24.246. Analysis by TTB of beer treated with this material revealed that it does not alter the characteristics of the product. Organoleptic (odor and taste) tests indicated that there was a slight difference in taste between the two samples. However, taste tests revealed a preference for the sample treated with lysozyme. We do not believe that there is any reason to conclude that the result reached with regard to the use of lysozyme in wine production would not have relevance to the production of beer. Additionally, studies have shown that lysozyme added to finished beer at 100 ppm was an effective alternative in sterilizing yeast and eliminating contaminating bacteria. Therefore, on September 12, 2008, we concluded that lysozyme is appropriate for use in the production of beer.

To use this treating material, brewers should:

* not exceed 500 milligrams per liter.

To petition TTB regarding new additions to this online list, brewers must follow the process outlined in ATF Procedure 95-1. TTB may remove adjuncts from this list if persuasive evidence is subsequently provided that the material should not be used in beer.

 

[Revvy]

Guess we need to adopt the Reinheitsgebot. eh?

The third one, LYSOZYME, ok, I'm not that scared of it, it seems that it acts as a preservative, and it is made from eggwhites, so it is sorta natural...but the other two?? *shudder*

I'd be really really in terested to know which macro breweries are petitioning the ttb to allow them to use that stuff...and maybe stay away from them.

Thanks!

 

[remilard]

PVPP has been used in beer for years, a lot of home brewers (and home wine makers) use it. Every home brewing supply store sells it. The first two items are PVPP plus something else similar.