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Promoting smoother-tasting beer with longer shelf life

Calcium sulfate is added to the brewing water in beer brewing, since it increases water quality by adjusting its hardness, resulting in a smoother tasting beer. This is relevant for several types of beer, such as India Pale Ale (IPA) and Pilsner among others.

Calcium sulfate particles are also used in the brewing industry as they influence the fermentation process and work as a flocculation agent, which also creates a smoother taste.

In addition, the use of calcium sulphate prevents gushing, occurring when foam and beer suddenly and uncontrollably escape from a bottle being opened, by avoiding the release of CO2 caused by calcium oxalate crystals.

Main Benefits
  • Flocculation agent
  • Improves water quality by reducing its hardness
  • Leads to smoother tasting beer
  • Improves stability
  • Prevents gushing
  • Increases shelf life
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