Ask The Brewmasters

Good morning all, has anyone on MBAA any experience in using Nagardo as a Natural preservative in Kegged Beer to prevent reinfection / diastaticus infections? Are there any limitations to using the preservative outside of the USA where it is approved? 

I am assuming you aren't talking about NA beer, since you mentioned it is kegged. I am not an expert on Nagardo, but I was under the impression it was only designed for alcohol free beverages.  I haven't personally ever seen it used in alcoholic ones, but I have seen it in things like iced teas and Capri Sun.  It is usually listed as mushroom extract on the label.  

I think Velcorin, which is sold by the same company, is what you would use for alcoholic beverages.  I would reach out to a salesperson at Lanxess to discuss your particular application, though.

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Benjamin Bailey
Troegs Brewing Co
Hershey PA
(717) 534-1297X106

Original Message:
Sent: 08-29-2024 04:12
From: Anonymous Member
Subject: Applications for Nagardo (natural preservative)

This message was posted by a user wishing to remain anonymous

Good morning all, has anyone on MBAA any experience in using Nagardo as a Natural preservative in Kegged Beer to prevent reinfection / diastaticus infections? Are there any limitations to using the preservative outside of the USA where it is approved? 

Velcorin (dimethyldicarbonate) isn't used in beers for several reasons:

-The beverage pH must be between 2 and 4 for effective hydrolyzation, and most beers are above that.

-Needs special dosing equipment, which is pricey.

-It is toxic prior to dosing, so there is a risk to people handling it.

-Needs a low cell count (less than 500 cfu/mL).

It is great for cider and wine, but not so much for beer.

Looking forward to more conversation in here about shrooms!

I am assuming you aren't talking about NA beer, since you mentioned it is kegged. I am not an expert on Nagardo, but I was under the impression it was only designed for alcohol free beverages.  I haven't personally ever seen it used in alcoholic ones, but I have seen it in things like iced teas and Capri Sun.  It is usually listed as mushroom extract on the label.  

I think Velcorin, which is sold by the same company, is what you would use for alcoholic beverages.  I would reach out to a salesperson at Lanxess to discuss your particular application, though.

------------------------------
Benjamin Bailey
Troegs Brewing Co
Hershey PA
(717) 534-1297X106

Original Message:
Sent: 08-29-2024 04:12
From: Anonymous Member
Subject: Applications for Nagardo (natural preservative)

This message was posted by a user wishing to remain anonymous

Good morning all, has anyone on MBAA any experience in using Nagardo as a Natural preservative in Kegged Beer to prevent reinfection / diastaticus infections? Are there any limitations to using the preservative outside of the USA where it is approved? 

Good morning all, has anyone on MBAA any experience in using Nagardo as a Natural preservative in Kegged Beer to prevent reinfection / diastaticus infections? Are there any limitations to using the preservative outside of the USA where it is approved? 

I have no experience with Nagardo, but as Ben said, I believe it is not certified to be used in alcoholic products. You might want to look into a newer product called Chiber by Chinova Bioworks. It is a fiber that is derived from white button mushroom stems (similar to Nagardo I believe) that can be added to alcoholic beverages. We haven't used it in any of our products but I have tested it out in bench top trials with success at showing protection against Saccharomyces, Brettanomyces, and Lactobacillus. 

Good morning all, has anyone on MBAA any experience in using Nagardo as a Natural preservative in Kegged Beer to prevent reinfection / diastaticus infections? Are there any limitations to using the preservative outside of the USA where it is approved?