Fermly

Collagen: Not an anti-aging treatment for beer!

Collagen-derived proteins (proline-rich) in isinglass finings carry a positive charge. When added to beer, they attract negatively charged yeast and haze particles, causing them to clump together and settle. This electrostatic interaction speeds clarification, helping brewers produce bright, stable beer without altering flavor.

If citrus fruits have an overachiever cousin, it's yuzu.

Yuzu (Citrus junos) packs intense citrus aroma thanks to oils like limonene and γ-terpinene. Brewers often use juice, zest, or extract to add bright citrus lift to saisons, lagers, and sours. A little goes a long way, and its fragrance can easily steal the spotlight.

Juice adds fermentables, zest adds oils, and either can shift fermentation, foam, or flavor balance. And if your label says “yuzu,” the TTB may want a formula submission.

Would you put yuzu in a hazy IPA, a lager, a sour, or a seltzer?